CN108308503A - Hypoglycemic vegetable protein solid beverage and preparation method thereof - Google Patents
Hypoglycemic vegetable protein solid beverage and preparation method thereof Download PDFInfo
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- CN108308503A CN108308503A CN201810380676.6A CN201810380676A CN108308503A CN 108308503 A CN108308503 A CN 108308503A CN 201810380676 A CN201810380676 A CN 201810380676A CN 108308503 A CN108308503 A CN 108308503A
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- hypoglycemic
- solid beverage
- vegetable protein
- minutes
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Classifications
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- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
Abstract
The invention discloses hypoglycemic vegetable protein solid beverage and preparation method thereof, the hypoglycemic vegetable protein solid beverage includes that following raw materials are prepared：Soybean protein powder, polydextrose, maltodextrin, black bean powder, Brazilian mushroom, red bean powder, oatmeal, xylo-oligosaccharide, nutritious yeast.The hypoglycemic vegetable protein solid beverage of the present invention is in good taste, thick flavor, scientific formulation, preferably a variety of natural food materials rich in nutritional ingredient, by the advanced technologies such as separation, concentration, extraction refine, allotment, obtain low sugar, high protein, high microsteping, homovitamin, high mineral healthy food.This product contributes on the basis of breakfast, lunch and dinner, improves ordinary meal trophic structure comprehensively, is suitble to long-term consumption.Hypoglycemic vegetable protein solid beverage can promote to digest and assimilate, and utilization rate is high, have effects that drop blood, blood pressure, blood fat.It is suitble to four senior middle school later stage crowds, sub-health population, chronic disease and postoperative crowd, businessperson etc..
Description
Technical field
The present invention relates to a kind of hypoglycemic vegetable protein solid beverages.
Background technology
Solid beverage belongs to one kind of soft drink, is broadly divided into protein type solid beverage (include amino acid beverage) and commonly
Type solid beverage.Protein type solid beverage refers to milk and milk products, egg and egg products, other animal/vegetable proteins, amino acid etc.
For primary raw material, adds or do not add made of auxiliary material, product of the protein content more than or equal to 4%.
Vegetable protein is one kind of protein, and source is extracted in plant, and nutrition is similar with animal protein, but more
It is easy to digest.Containing vegetable protein it is most abundant be soybean.Soybean protein is a kind of vegetable protein, amino acid composition and ox
Milk proem matter is close, and in addition to methionine is slightly lower, remaining essential amino acids content is relatively abundant, is vegetal complete protein.
On nutritive value, it can be equal with animal protein, human amino acid is also closest on gene structure, so being most nutrition
Phytoprotein.Soybean protein has the advantages that animal protein is incomparable, although soybean protein methionine is few, but
Without cholesterol, its distinctive physiological activator isoflavones has the function of norcholesterol.
Black soya bean is legume soybean (scientific name：Glycinemax (L.) merr) black seeds.Black soya bean protein content
36%, it is easy to digest, is of great significance to the needs of protein to meeting human body；Fat content 16%, it is main containing unsaturation
Aliphatic acid, absorptivity are up to 95%, in addition to meeting human body to the needs of fat, also reduce the effect of Blood Cholesterol；It is black
Beans contain the substances such as abundant vitamin, lecithin, melanin and lecithin, wherein B family vitamin and content of vitamin E very
Height has nutrition health-care functions, also contains abundant trace element in black soya bean, to keeping body function complete, body is delayed to decline
Always, it is all essential to micro substance demand to reduce blood viscosity, meet brain.
Red bean is legume circassian bean (Classification system：Adenanthera pavonina
Linn.var.microsperma seed), Ormosia high protein, low fat high-nutrition food, and containing protein,
The nutrients such as carbohydrate, fat, dietary fiber, vitamin B complex, vitamin E, potassium, calcium, iron, phosphorus, zinc.Red bean has abundant irony,
It is ruddy can to make one complexion, can enrich blood, promote blood circulation, is clearing heat and detoxicating, strengthening muscle power, resistance building.
Brazilian mushroom also known as pleurotus cornucopiae, Agricus blazei are a kind of rare mushrooms, contain very relatively rich sugar, are the five of ganoderma lucidum
Times, so being referred to as the king of mushroom.Brazilian mushroom effect is as follows：1, to the effect of circulating organ system：Hypertension, low can be treated
Blood pressure, heart disease, angina pectoris, myocardial infarction, thrombus disease, arteriosclerosis, peripheral vessel shrink disease, severe pneumonia, lose
Mass formed by blood stasis, leukaemia, malignant lymphoma, lung cancer, cardiac stimulant, it is strong, regain one's strength of body, hemiplegia etc..2, to digestion tract
Effect：Duodenal ulcer, hepatomegaly, chronic gastritis, gastroptosis, gastric cancer, hepatic sclerosis, liver cancer, viral hepatitis type b, ascites can be alleviated
Cancer, colorectal cancer, the carcinoma of the rectum, constipation, anorexia ephritis, the not congruent disease of kidney.3, to the effect of internal system：To glycosuria
Disease, hyperlipidemia, allergy, hepatitis, edema, hepatopathy etc. have certain curative effect.4, to the effect of cranial nerve metabolic system：It can control
Treat diabetes, multiple articular rheumatic, chronic joint rheumatism, vegetative dystonie, neurasthenia, encephalitis B etc..5 pairs are exhaled
Inhale the effect of tract：There is therapeutic effect to chronic bronchial, scorching asthma etc..6, to the effect of reproductive organs system：It is such as right
Breast cancer, oophoroma, mammitis, gynecopathy, physiology have some setbacks, climacteric obstacle etc. has apparent curative effect.In addition, Brazilian mushroom is to flower
Powder disease, be still drank after a night, pain in the back, weak constitution, collagen disease, shoulder are ached, eye disease, decreased energy, influenza etc. also have different journeys
The therapeutic effect of degree.
The hypoglycemic vegetable protein solid beverage formula science of the present invention, preferably a variety of Natural Foods rich in nutriment
Material refines, allotment by advanced technologies such as separation, concentration, extractions, obtains low sugar, high protein, high microsteping, homovitamin, Gao Kuang
The healthy food of substance.
Invention content
The present invention provides hypoglycemic vegetable protein solid beverages and preparation method thereof.The present invention uses following technical side
Case：
A kind of hypoglycemic vegetable protein solid beverage, including following raw materials are prepared：Soybean protein powder, poly- grape
Sugar, maltodextrin, black bean powder, Brazilian mushroom, red bean powder, oatmeal, xylo-oligosaccharide, nutritious yeast.
A kind of hypoglycemic vegetable protein solid beverage, including the raw material of following weight parts are prepared：5-25 portions of soybean eggs
White matter powder, 0.5-5 part polydextrose, 2-8 portions of maltodextrins, 10-60 parts of black bean powders, 1-10 parts of Brazilian mushrooms, 10-60 parts of red beans
Powder, 30-80 portion oatmeal, 0.06-6 parts of xylo-oligosaccharides, 0.05-5 parts of nutritious yeasts.
A kind of hypoglycemic vegetable protein solid beverage, including the raw material of following weight parts are prepared：5-25 portions of soybean eggs
White matter powder, 0.5-5 part polydextrose, 2-8 portions of maltodextrins, 10-60 parts of black bean powders, 1-10 parts of Brazilian mushrooms, 10-60 parts of red beans
Powder, 30-80 portion oatmeal, 0.06-6 parts of xylo-oligosaccharides, 0.05-5 parts of nutritious yeasts, 0.5-5 parts of Chinese herbal antibacterial agent.
The Chinese herbal antibacterial agent is siberian Ginseng P.E and/or Fructus Alpinae Oxyphyllae extract.The Chinese herbal antibacterial agent is into one
Step is preferably the mixture of siberian Ginseng P.E and Fructus Alpinae Oxyphyllae extract, the matter of the siberian Ginseng P.E and Fructus Alpinae Oxyphyllae extract
Amount is than being (1-5)：(1-5).The Chinese herbal medicine used in the present invention can be used for the safe herbal medicine of food, have antibacterial, drop blood
The effect that sugar, blood pressure lowering, promotion are digested and assimilated.
The present invention also provides the preparation methods of hypoglycemic vegetable protein solid beverage, include the following steps：(1) by Brazilian mushroom
Mushroom powder is broken, water boiled, dry：It is 3-10wt% that Brazilian mushroom, which is dried at 35-50 DEG C to water content, crushed 10-30 mesh
Brazilian mushroom and water after crushing is 1 in mass ratio by sieve：(1-3) is uniformly mixed, and 80-100 DEG C is warming up to, at 80-100 DEG C
Heat preservation makes its curing for 5-30 minutes, crosses 50-200 mesh sieve, discards filtrate, and filter cake is 20-60 minutes dry at 35-50 DEG C；
(2) by polydextrose, xylo-oligosaccharide, maltodextrin mix after with water in mass ratio be 1:(20-50) is uniformly mixed, in 25-40
DEG C, rotating speed be that 100-500 revs/min of condition stirs 20-60 minute, it is the Brazilian mushroom of addition step (1), soybean protein powder, black
Bean powder, red bean powder, oatmeal, nutritious yeast are that 100-500 revs/min of condition stirs 20-60 minutes in 25-40 DEG C, rotating speed,
40-55 DEG C, 10-20MPa homogeneous 2-8 minutes, are then concentrated under reduced pressure into original volume in 25-40 DEG C, 0.04-0.07MPa conditions
30-60%, concentrate is spray-dried, obtains the hypoglycemic vegetable protein solid beverage that water content is 3-6wt%.
Preferably, the preparation method of the hypoglycemic vegetable protein solid beverage, includes the following steps：It (1) will be Brazilian
Mushroom crushes, is water boiled, dry：It is 3-10wt% that Brazilian mushroom, which is dried at 35-50 DEG C to water content, crushed 10-30
Mesh sieves, and uniformly sprays fresh-keeping liquid, the fresh-keeping liquid fountain height of the Brazilian mushroom after every gram of crushing to the Brazilian mushroom surface after crushing
It is 20-60 minutes dry at 35-50 DEG C for 0.2-1mL, the microwave heating 10-30s for being 0.5-5W/g with power, after drying
Brazilian mushroom is 1 in mass ratio with water：(1-3) is uniformly mixed, and is warming up to 80-100 DEG C, keeping the temperature 5-30 minutes at 80-100 DEG C makes
It is cured, and is crossed 50-200 mesh sieve, is discarded filtrate, and filter cake is 20-60 minutes dry at 35-50 DEG C；(2) by polydextrose,
Xylo-oligosaccharide, maltodextrin mixing after with water in mass ratio be 1:(20-50) is uniformly mixed, in 25-40 DEG C, rotating speed 100-
500 revs/min of conditions stir 20-60 minutes, the Brazilian mushroom of addition step (1), soybean protein powder, black bean powder, red bean powder, swallow
Flour, nutritious yeast are that 100-500 revs/min of condition stirs 20-60 minutes in 25-40 DEG C, rotating speed, in 40-55 DEG C, 10-
Then 20MPa homogeneous 2-8 minutes is concentrated under reduced pressure into the 30-60% of original volume in 25-40 DEG C, 0.04-0.07MPa conditions, concentration
Liquid is spray-dried, obtains the hypoglycemic vegetable protein solid beverage that water content is 3-6wt%.
Preferably, the preparation method of the hypoglycemic vegetable protein solid beverage, includes the following steps：It (1) will be Brazilian
Mushroom crushes, is water boiled, dry：It is 3-10wt% that Brazilian mushroom, which is dried at 35-50 DEG C to water content, crushed 10-30
Mesh sieves, and uniformly sprays fresh-keeping liquid, the fresh-keeping liquid fountain height of the Brazilian mushroom after every gram of crushing to the Brazilian mushroom surface after crushing
It is 20-60 minutes dry at 35-50 DEG C for 0.2-1mL, the microwave heating 10-30s for being 0.5-5W/g with power, after drying
Brazilian mushroom is 1 in mass ratio with water：(1-3) is uniformly mixed, and is warming up to 80-100 DEG C, keeping the temperature 5-30 minutes at 80-100 DEG C makes
It is cured, and is crossed 50-200 mesh sieve, is discarded filtrate, and filter cake is 20-60 minutes dry at 35-50 DEG C；(2) by polydextrose,
Xylo-oligosaccharide, maltodextrin mixing after with water in mass ratio be 1:(20-50) is uniformly mixed, in 25-40 DEG C, rotating speed 100-
500 revs/min of conditions stir 20-60 minutes, the Brazilian mushroom of addition step (1), soybean protein powder, black bean powder, red bean powder, swallow
Flour, nutritious yeast, Chinese herbal antibacterial agent are that 100-500 revs/min of condition stirs 20-60 minutes in 25-40 DEG C, rotating speed,
40-55 DEG C, 10-20MPa homogeneous 2-8 minutes, are then concentrated under reduced pressure into original volume in 25-40 DEG C, 0.04-0.07MPa conditions
30-60%, concentrate is spray-dried, obtains the hypoglycemic vegetable protein solid beverage that water content is 3-6wt%.
In the preparation method of hypoglycemic vegetable protein solid beverage of the present invention, microwave heating power is further preferred
For 2W/g.
The preparation method of heretofore described fresh-keeping liquid is：By protein of folium mori, the chitosan water that mass fraction is 0.5-3%
Solution mixes, and is that 100-500 revs/min of condition stirs 20-60 minutes in 25-35 DEG C, rotating speed, glycerine is added, continues in 25-35
DEG C, rotating speed be that 100-500 revs/min of condition stirs 20-60 minute, be warming up to 40-70 DEG C, shrimp sauce be added, 40-70 DEG C, press
Power is 10-20MPa homogeneous 3-15 minutes, obtains fresh-keeping liquid, the protein of folium mori, the chitosan water that mass fraction is 0.5-3%
The mass ratio of solution, glycerine and shrimp sauce is (1-10):100:(0.5-5):(0.3-3).The mass fraction is the shell of 0.5-3%
Water solution is that chitosan is dissolved in the aqueous acetic acid that volume fraction is 1% to obtain.Brazilian mushroom is in maturing process
In will appear flavor substance and the dissolution of health-care efficacy ingredient or volatilization, to make solid beverage lose mushroom flavor, the present invention is logical
It crosses to fresh-keeping liquid of the Brazilian mushroom surface sprinkling with filming performance, safety edible, then heated by microwave and promotes film forming, formed
Film package mushroom oil crusty pancake and body of gland, reduce the loss of flavor substance and health-care components.And shrimp sauce, which is added, to be improved
The water resistance of film improves the effect of the flavor substance dissolution or volatilization of protection Brazilian mushroom.
The parameter of heretofore described spray drying is：Inlet air temperature：150-170 DEG C, leaving air temp is 80-90 DEG C, into
Stream amount is 100-500mL/min.
The hypoglycemic vegetable protein solid beverage of the present invention is in good taste, thick flavor, scientific formulation, preferably a variety of to be rich in nutrition
The natural food materials of ingredient, by the advanced technologies such as separation, concentration, extraction refine, allotment, obtain low sugar, high protein, high microsteping,
The healthy food of homovitamin, high mineral.This product contributes on the basis of breakfast, lunch and dinner, improves ordinary meal nutrition knot comprehensively
Structure is suitble to long-term consumption.Hypoglycemic vegetable protein solid beverage can promote to digest and assimilate, and utilization rate is high, have drop blood, blood pressure, blood
The effect of fat.It is suitble to four senior middle school later stage crowds, sub-health population, chronic disease and postoperative crowd, businessperson etc..
On the basis of common knowledge of the art, above-mentioned each optimum condition, can be each preferably to get the present invention in any combination
Embodiment.
Specific implementation mode
It is further illustrated the present invention below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
Product specification selects.
In following embodiments, primary raw material and instrument used are as follows：
Soybean protein powder, Anyang Qi Tian Bioisystech Co., Ltd production, executes standard GB/T22493-2008.
Polydextrose, Shandong Bailong Chuangyuan Bio-tech Co., Ltd.'s production, executes standard：GB25541-2010.
Maltodextrin meets GB/T 20884-2007 standards, 11≤DE values<16, it is purchased from the western limited public affairs of king's sugar industry in Shandong
Department.
Black bean powder, can be by commercially available or be prepared.The preparation method of the black bean powder used in the present invention is as follows：It will
100 parts by weight black soya bean (legume soybean (scientific names：Glycinemax (L.) merr) black seeds) be added 280 parts by weight
It is preheated in 45 DEG C of water, is impregnated 2 hours at 45 DEG C, pull black soya bean out, be put into steamer, steamed 45 minutes with 100 DEG C of vapor
It is cured, by black soya bean after curing pressure is 0.06MPa, temperature be that 10 DEG C of conditions dry to dry basis moisture content is 6wt%,
50 mesh sieve is smashed it through again, obtains black bean powder.
Brazilian mushroom also known as pleurotus cornucopiae, Agricus blazei, Classification system：Agaricus blazei Murill, Brazilian mushroom are excellent
The healthy food of matter, to hypertension, hyperlipidemia, refining system disease, diabetes, breast cancer, oophoroma decreased energy, popularity
Flu etc. has certain curative effect.Brazilian mushroom is made of mycelium and fructification two parts, and Brazil is used in the present invention
The fructification of mushroom, place of production Jilin.
Red bean powder, can be by commercially available or be prepared.The preparation method of the red bean powder used in the present invention is as follows：It will
100 parts by weight red beans (legume circassian bean (Classification system：Adenanthera pavonina
Linn.var.microsperma seed)) be added 300 parts by weight be pre-heated in 40 DEG C of water, impregnated 1 hour at 40 DEG C,
Pull red bean out, the red bean after decortication is put into steamer by draining rear peeling, is steamed 30 minutes and is cured with 100 DEG C of vapor,
By red bean after curing pressure is 0.05MPa, temperature be that 5 DEG C of conditions dry to dry basis moisture content is 7wt%, 50 are smashed it through
Mesh sieves, and obtains red bean powder.
Oatmeal, the production of Xinghua City Jiahe Food Co., Ltd.
Xylo-oligosaccharide, also known as wood oligose are the functional polyalkylenes being combined into β-Isosorbide-5-Nitrae glycosidic bond by 2-7 xylose molecule
Close sugar.Xylo-oligosaccharide, which has, to be inhibited pathogen, prevents constipation, protection liver function, blood pressure lowering, the work(for enhancing immunity of organisms
Effect.The oligomeric wood of the model XOS-70 types of specifically used Shandong Longli Biology Science and Technology Co., Ltd's production in the present invention
Sugar.
Chitosan, deacetylation：90%, viscosity (10g/L, 20 DEG C)：100mPas, food-grade meet GB 29940-
2013 standards.
Protein of folium mori, according to application No. is embodiments in 201510054492.7 1 to be prepared.
Fructus Alpinae Oxyphyllae extract extracts from as the fruit of zingiberaceous plant intelligence development Alpinia oxyphylla Miq., has temperature
The effect of spleen antidiarrheal takes the photograph saliva, warm kidney contracting urine controlling nocturnal emission with astringent drugs, is usually used in deficiency-cold in spleen and stomach, vomits, diarrhea, crymodynia in abdomen.Fructus alpiniae oxyphyllae is medicine food
Homologous Chinese herbal medicine.The extracting method of Fructus Alpinae Oxyphyllae extract is as follows in the present invention：Fructus alpiniae oxyphyllae is crushed, crosses 10 mesh sieve, takes crushing
Fructus alpiniae oxyphyllae 1.5kg afterwards is placed in round-bottomed flask, the ethanol water 9L that volume fraction is 70% is added, in 45 DEG C of refluxing extractions
3 hours, 50 mesh sieve is crossed, filtrate is dried under reduced pressure 12 hours in 0.06MPa, 60 DEG C of conditions, obtains fructus alpiniae oxyphyllae alcohol extract.
Siberian Ginseng P.E extracts from Araliaceae wilsonii Acanthopanax senticosus (Rupr.et
Maxim.) dry root of Harms, wilsonii are usually used in health food, have and replenish qi to invigorate the spleen, and the effect tonified the kidney to relieve mental strain is used for spleen
Kidney-yang deficiency, physically weak weak, loss of appetite, soreness of waist and knee joint, insomnia and dreamful sleep.The preparation method of siberian Ginseng P.E is such as in the present invention
Under：According to application No. is the patent of invention embodiments 1 of 200710301682.X, and active component total saposins general flavone is prepared
Extract (total glycosides content is 60.4% in the extract of active component total saposins general flavone after testing, general flavone content 21.5%,
Syringin accounts for the 25.6% of total glycosides, and the ratio that isofraxidin accounts for general flavone is 7.1%), by the extract in 0.06MPa, 45
DEG C condition is dried under reduced pressure 12 hours, obtains the siberian Ginseng P.E applied to the present invention.
Shrimp sauce, can be by commercially available or be commercially available.The shrimp sauce used in the present invention extracts from krill (Latin
Name：Euphausia superba also known as large krill), shrimp sauce is according to application No. is the preparations of embodiment in 201210412978.X 1
It obtains.
Nutritious yeast, using instant nutrient yeast, the brand of specifically used Angel Yeast Co., Ltd's production is peace
The instant yeast powder of fine jade knob spy.Instant yeast has low fat, low sugar, low in calories, is free of cholesterol, containing high-quality complete protein,
High-quality vitamin, high-quality abundant minerals and high-quality dietary fiber are natural safe efficient absorption ideal nutritional sources.
In following embodiments, used test method is as follows：
Blood pressure lowering effect is tested：Hypertensive patient 500, each 250 of men and women, age 40-75 Sui is randomly divided into 10 groups,
For 9 experimental groups and 1 control group, every group 50.Experimental group 1-9 early drink respectively within postprandial 2 hours embodiment 1-8 and
The hypoglycemic vegetable protein solid beverage of comparative example 1, takes hypoglycemic vegetable protein solid beverage 20g when drinking every time, fully molten
Solution in 50 DEG C, the water of 150mL after drink.Continuously drink three months.In addition to this, experimental group and the equal normal diet of control group.
Hypertension with traditional Chinese Medical disease diagnostic criteria is with reference to the Ministry of Public Health《New Chinese medicine treats high blood pressure clinical guidance principle》, hypertension diagnosis
Standard is formulated with reference to the World Health Organization and Chinese hypertension alliance《Hypertension prevention and control guide》.Criterion of therapeutical effect：With reference to health
Portion《New Chinese medicine treats high blood pressure clinical guidance principle》The efficacy of antihypertensive treatment standard of middle formulation.It is effective：(1) diastolic pressure Jiang Di≤
1.3KPa, and reach normal range (NR)；(2) though diastolic pressure does not drop to normally, Xia Jiang≤2.7KPa, must have wherein 1.
Effectively：(1) diastolic pressure reduces<1.3KPa, but have reached normal range (NR)；(2) decline 1.3- before diastolic pressure relatively reference solid beverage
2.5KPa, but not up to normal range (NR)；(3) decline≤4.0KPa before systolic pressure relatively reference solid beverage, must have wherein 1.
In vain：Not up to above-mentioned standard.Test result is analyzed, each group result compares P<0.05.
Rush digests and assimilates measure of merit：Experimental animal is the ablactation SD rats of 4-5 week old, and weight 60-75Kg is male, altogether
100, it is randomly divided into 10 groups, including 9 experimental groups and 1 control group.10 groups of rats room temperature be 25-30 DEG C, it is relatively wet
Degree is that 65-75% conditions are fed 30 days.The hypoglycemic plant of embodiment 1-8 and comparative example 1 is mixed in the feed of experimental group 1-9 respectively
Object protein solid beverage, incorporation account for the 10% of feed relative.Control group only uses forage feed.In the entire experiment process, respectively
The free diet of group rat and drinking-water, record per Day feeding amount, total food ration, weight gain are calculated at the end of experiment.Test is tied
Fruit is analyzed, and each group result compares P<0.05.
Brazilian mushroom volatile flavor substance assay：According to《The GC-MS of volatile flavor substance points in Agricus blazei
Analysis》(author：Xing Zengtao,《Chinese medicine》, 2003,26 (11):789-791) tested.By testing fresh Brazilian mushroom
The flavor content of volatile flavor substance finds that benzyl alcohol and benzaldehyde are the main volatile flavor substances in Brazilian mushroom,
Relative amount is respectively 28.80% and 43.12%.Then according to《The GC-MS analyses of volatile flavor substance in Agricus blazei》's
Method tests bar obtained according to (1) the step of 1 vegetable protein method for preparing solid beverage thereof of embodiment 1-5 and comparative example respectively
The content of benzyl alcohol and benzaldehyde in western mushroom.Benzyl alcohol content divided by fresh Brazil in the Brazilian mushroom obtained with step (1)
Benzyl alcohol content in mushroom, ratio calculated are denoted as A, benzaldehyde content divided by fresh bar in the Brazilian mushroom obtained with step (1)
Benzaldehyde content, ratio calculated in western mushroom are denoted as B, and ratio then illustrates the wind for the Brazilian mushroom that step (1) obtains closer to 1
Taste substance preserve it is better, solid beverage brew after flavor closer to fresh Brazilian mushroom original flavor.
It is further illustrated the present invention below by the mode of embodiment.
Embodiment 1
A kind of hypoglycemic vegetable protein solid beverage, including the raw material of following weight parts are prepared：20 portions of soybean proteins
Matter powder, 0.5 part of polydextrose, 6 portions of maltodextrins, 45 parts of black bean powders, 5 parts of Brazilian mushrooms, 35 parts of red bean powders, 50 portions of oatmeals,
0.2 part of xylo-oligosaccharide, 0.5 part of nutritious yeast.
The preparation method of hypoglycemic vegetable protein solid beverage includes the following steps：(1) Brazilian mushroom crushing, boiling is ripe
Change, is dry：By Brazilian mushroom at 45 DEG C dry to water content be 5wt%, crushed 10 mesh sieve, by after crushing Brazilian mushroom with
Water is 1 in mass ratio:2 are uniformly mixed, and are warming up to 100 DEG C, and keeping the temperature 10 minutes at 100 DEG C makes its curing, cross 50 mesh sieve, discard filter
Liquid, filter cake is 40 minutes dry at 45 DEG C；(2) after mixing polydextrose, xylo-oligosaccharide, maltodextrin quality is pressed with water
Than being 1:30 are uniformly mixed, and are that 200 revs/min of conditions stir 25 minutes in 35 DEG C, rotating speed, and the Brazilian mushroom, big of step (1) is added
Legumin matter powder, black bean powder, red bean powder, oatmeal, nutritious yeast are that 300 revs/min of conditions stir 30 minutes in 35 DEG C, rotating speed,
In 45 DEG C, 16MPa homogeneous 5 minutes, it then is concentrated under reduced pressure into the 50% of original volume in 35 DEG C, 0.05MPa conditions, concentrate is through spray
Mist is dried, and the hypoglycemic vegetable protein solid beverage that water content is 5wt% is obtained.The parameter of the spray drying is：Into wind-warm syndrome
Degree：160 DEG C, leaving air temp is 85 DEG C, feed rate 200mL/min.According to Brazilian mushroom volatile flavor substance containing measurement
The result of examination, the present embodiment 1 is A=0.245, B=0.152.
Embodiment 2
A kind of hypoglycemic vegetable protein solid beverage, including the raw material of following weight parts are prepared：20 portions of soybean proteins
Matter powder, 0.5 part of polydextrose, 6 portions of maltodextrins, 45 parts of black bean powders, 5 parts of Brazilian mushrooms, 35 parts of red bean powders, 50 portions of oatmeals,
0.2 part of xylo-oligosaccharide, 0.5 part of nutritious yeast.
The preparation method of hypoglycemic vegetable protein solid beverage, includes the following steps：(1) Brazilian mushroom is crushed, boiling
Curing, drying：It is 5wt% that Brazilian mushroom, which is dried at 45 DEG C to water content, 10 mesh sieve is crushed, to the Brazilian mushroom after crushing
Fresh-keeping liquid is uniformly sprayed on surface, and the fresh-keeping liquid fountain height of the Brazilian mushroom after every gram of crushing is 0.5mL, is the micro- of 2W/g with power
Brazilian mushroom after drying with water is 1 in mass ratio dry 40 minutes at 45 DEG C by Wave heating 15s:2 are uniformly mixed, and are warming up to
100 DEG C, keeping the temperature 10 minutes at 100 DEG C makes its curing, crosses 50 mesh sieve, discards filtrate, and filter cake is 40 minutes dry at 45 DEG C；
(2) by polydextrose, xylo-oligosaccharide, maltodextrin mix after with water in mass ratio be 1:30 are uniformly mixed, and are in 35 DEG C, rotating speed
200 revs/min of conditions stir 25 minutes, the Brazilian mushroom of addition step (1), soybean protein powder, black bean powder, red bean powder, oat
Powder, nutritious yeast are that 300 revs/min of conditions stir 30 minutes in 35 DEG C, rotating speed, in 45 DEG C, 16MPa homogeneous 5 minutes, are then existed
35 DEG C, 0.05MPa conditions be concentrated under reduced pressure into the 50% of original volume, concentrate is spray-dried, obtain water content be 5wt% drop
Blood glucose vegetable protein solid beverage.The parameter of the spray drying is：Inlet air temperature：160 DEG C, leaving air temp is 85 DEG C, charging
Flow is 200mL/min.The preparation method of the fresh-keeping liquid is：By protein of folium mori, the chitosan aqueous solution that mass fraction is 2%
Mixing is that 300 revs/min of conditions stir 40 minutes in 30 DEG C, rotating speed, glycerine is added, continues in 30 DEG C, rotating speed to be 300 revs/min
Clock condition stirs 20 minutes, obtains fresh-keeping liquid, the protein of folium mori, the chitosan aqueous solution that mass fraction is 2% and glycerine
Mass ratio is 2:100:3, the chitosan aqueous solution that the mass fraction is 2% is that chitosan is dissolved in volume fraction is 1%
It is obtained in aqueous acetic acid.According to Brazilian mushroom volatile flavor substance content measuring, the result of the present embodiment 2 is A=
0.358, B=0.243.
Embodiment 3
A kind of hypoglycemic vegetable protein solid beverage, including the raw material of following weight parts are prepared：20 portions of soybean proteins
Matter powder, 0.5 part of polydextrose, 6 portions of maltodextrins, 45 parts of black bean powders, 5 parts of Brazilian mushrooms, 35 parts of red bean powders, 50 portions of oatmeals,
0.2 part of xylo-oligosaccharide, 0.5 part of nutritious yeast.
The preparation method of hypoglycemic vegetable protein solid beverage, includes the following steps：(1) Brazilian mushroom is crushed, boiling
Curing, drying：It is 5wt% that Brazilian mushroom, which is dried at 45 DEG C to water content, 10 mesh sieve is crushed, to the Brazilian mushroom after crushing
Fresh-keeping liquid is uniformly sprayed on surface, and the fresh-keeping liquid fountain height of the Brazilian mushroom after every gram of crushing is 0.5mL, is the micro- of 2W/g with power
Brazilian mushroom after drying with water is 1 in mass ratio dry 40 minutes at 45 DEG C by Wave heating 15s:2 are uniformly mixed, and are warming up to
100 DEG C, keeping the temperature 10 minutes at 100 DEG C makes its curing, crosses 50 mesh sieve, discards filtrate, and filter cake is 40 minutes dry at 45 DEG C；
(2) by polydextrose, xylo-oligosaccharide, maltodextrin mix after with water in mass ratio be 1:30 are uniformly mixed, and are in 35 DEG C, rotating speed
200 revs/min of conditions stir 25 minutes, the Brazilian mushroom of addition step (1), soybean protein powder, black bean powder, red bean powder, oat
Powder, nutritious yeast are that 300 revs/min of conditions stir 30 minutes in 35 DEG C, rotating speed, in 45 DEG C, 16MPa homogeneous 5 minutes, are then existed
35 DEG C, 0.05MPa conditions be concentrated under reduced pressure into the 50% of original volume, concentrate is spray-dried, obtain water content be 5wt% drop
Blood glucose vegetable protein solid beverage.The parameter of the spray drying is：Inlet air temperature：160 DEG C, leaving air temp is 85 DEG C, charging
Flow is 200mL/min.The preparation method of the fresh-keeping liquid is：By protein of folium mori, the chitosan aqueous solution that mass fraction is 2%
Mixing is that 300 revs/min of conditions stir 40 minutes in 30 DEG C, rotating speed, glycerine is added, continues in 30 DEG C, rotating speed to be 300 revs/min
Clock condition stirs 20 minutes, is warming up to 45 DEG C, and shrimp sauce is added, and is 13MPa homogeneous 8 minutes in 45 DEG C, pressure, obtains fresh-keeping liquid,
The mass ratio of chitosan aqueous solution, glycerine and shrimp sauce that the protein of folium mori, mass fraction are 2% is 2:100:3:2, the matter
It is that chitosan is dissolved in the aqueous acetic acid that volume fraction is 1% to obtain to measure the chitosan aqueous solution that score is 2%.According to
The result of Brazilian mushroom volatile flavor substance content measuring, the present embodiment 3 is A=0.639, B=0.415.
Embodiment 4
It is substantially the same manner as Example 3, it differs only in：The preparation of vegetable protein solid beverage described in the present embodiment 4
In method, the power of microwave is 0.5W/g, microwave heating time 15s in the step (1).According to Brazilian mushroom volatility wind
Taste content of material is tested, and the test result of the present embodiment 4 is A=0.504, B=0.326.
Embodiment 5
It is substantially the same manner as Example 3, it differs only in：The preparation of vegetable protein solid beverage described in the present embodiment 5
In method, the power of microwave is 5W/g, microwave heating time 15s in the step (1).According to Brazilian mushroom volatile flavor
Content of material is tested, and the test result of the present embodiment 5 is A=0.532, B=0.359.
Embodiment 6
A kind of hypoglycemic vegetable protein solid beverage, including the raw material of following weight parts are prepared：20 portions of soybean proteins
Matter powder, 0.5 part of polydextrose, 6 portions of maltodextrins, 45 parts of black bean powders, 5 parts of Brazilian mushrooms, 35 parts of red bean powders, 50 portions of oatmeals,
0.2 part of xylo-oligosaccharide, 0.5 part of nutritious yeast, 0.9 part of Chinese herbal antibacterial agent.The Chinese herbal antibacterial agent is siberian Ginseng P.E
With the mixture of Fructus Alpinae Oxyphyllae extract, the mass ratio of the siberian Ginseng P.E and Fructus Alpinae Oxyphyllae extract is 1:1.
The preparation method of hypoglycemic vegetable protein solid beverage, includes the following steps：(1) Brazilian mushroom is crushed, boiling
Curing, drying：It is 5wt% that Brazilian mushroom, which is dried at 45 DEG C to water content, 10 mesh sieve is crushed, to the Brazilian mushroom after crushing
Fresh-keeping liquid is uniformly sprayed on surface, and the fresh-keeping liquid fountain height of the Brazilian mushroom after every gram of crushing is 0.5mL, is the micro- of 2W/g with power
Brazilian mushroom after drying with water is 1 in mass ratio dry 40 minutes at 45 DEG C by Wave heating 15s:2 are uniformly mixed, and are warming up to
100 DEG C, keeping the temperature 10 minutes at 100 DEG C makes its curing, crosses 50 mesh sieve, discards filtrate, and filter cake is 40 minutes dry at 45 DEG C；
(2) by polydextrose, xylo-oligosaccharide, maltodextrin mix after with water in mass ratio be 1:30 are uniformly mixed, and are in 35 DEG C, rotating speed
200 revs/min of conditions stir 25 minutes, the Brazilian mushroom of addition step (1), soybean protein powder, black bean powder, red bean powder, oat
Powder, nutritious yeast, Chinese herbal antibacterial agent are that 300 revs/min of conditions stir 30 minutes in 35 DEG C, rotating speed, in 45 DEG C, 16MPa homogeneous
5 minutes, it then is concentrated under reduced pressure into the 50% of original volume in 35 DEG C, 0.05MPa conditions, concentrate is spray-dried, obtains aqueous
Amount is the hypoglycemic vegetable protein solid beverage of 5wt%.The parameter of the spray drying is：Inlet air temperature：160 DEG C, go out wind-warm syndrome
Degree is 85 DEG C, feed rate 200mL/min.The preparation method of the fresh-keeping liquid is with embodiment 3.
Embodiment 7
It is substantially the same manner as Example 6, it differs only in, in the present embodiment 7, the Chinese herbal antibacterial agent is only to pierce five
Add extract.
Embodiment 8
It is substantially the same manner as Example 6, it differs only in, in the present embodiment 8, the Chinese herbal antibacterial agent is only intelligence development
Benevolence extract.
Comparative example 1
A kind of hypoglycemic vegetable protein solid beverage, including the raw material of following weight parts are prepared：20 portions of soybean proteins
Matter powder, 0.5 part of polydextrose, 6 portions of maltodextrins, 45 parts of black bean powders, 5 parts of Brazilian mushrooms, 35 parts of red bean powders, 50 portions of oatmeals,
0.2 part of xylo-oligosaccharide, 0.5 part of nutritious yeast.
The preparation method of hypoglycemic vegetable protein solid beverage, includes the following steps：(1) Brazilian mushroom is crushed, boiling
Curing, drying：It is 5wt% that Brazilian mushroom, which is dried at 45 DEG C to water content, 10 mesh sieve is crushed, to the Brazilian mushroom after crushing
Fresh-keeping liquid is uniformly sprayed on surface, and the fresh-keeping liquid fountain height of the Brazilian mushroom after every gram of crushing is 0.5mL, 40 points dry at 45 DEG C
Brazilian mushroom and water after drying is 1 in mass ratio by clock:2 are uniformly mixed, and are warming up to 100 DEG C, 10 minutes are kept the temperature at 100 DEG C
Make its curing, crosses 50 mesh sieve, discards filtrate, filter cake is 40 minutes dry at 45 DEG C；(2) by polydextrose, xylo-oligosaccharide,
Maltodextrin mixing after with water in mass ratio be 1:30 are uniformly mixed, and are that 200 revs/min of conditions stir 25 minutes in 35 DEG C, rotating speed,
Brazilian mushroom, soybean protein powder, black bean powder, red bean powder, oatmeal, the nutritious yeast of step (1) is added, in 35 DEG C, rotating speed
It stirs 30 minutes for 300 revs/min of conditions, in 45 DEG C, 16MPa homogeneous 5 minutes, is then concentrated under reduced pressure in 35 DEG C, 0.05MPa conditions
To the 50% of original volume, concentrate is spray-dried, obtains the hypoglycemic vegetable protein solid beverage that water content is 5wt%.Institute
The parameter for stating spray drying is：Inlet air temperature：160 DEG C, leaving air temp is 85 DEG C, feed rate 200mL/min.It is described fresh-keeping
The preparation method of liquid is the same as embodiment 3.According to Brazilian mushroom volatile flavor substance content measuring, the test result of this comparative example 1
For A=0.398, B=0.272.
Test case
The hypoglycemic vegetable protein solid beverage of the present invention is subjected to blood sugar decreasing effect test, it is as a result as follows：
Lee, man, 45 years old, worker suffered from hyperglycemia more than 2 years, and the hypoglycemic conventional medicine of informal dress, does not get better during one's sickness
Turn.She coordinated the hypoglycemic vegetable protein solid beverage for drinking the preparation of embodiment 1, drank during taking conventional medicine later
Method is：It is primary early drinking within postprandial 2 hours, take hypoglycemic vegetable protein solid beverage 20g every time, be completely dissolved in 50 DEG C,
It is drunk after in the water of 150mL.Adhere to drinking the 4 months laggard promoting circulation of blood sugar of hypoglycemic vegetable protein solid beverage of the preparation of embodiment 1
It measures, surveys blood glucose on an empty stomach and 15.58mmol/L is down to by original 16.79mmo1/L, survey within postprandial 2 hours blood glucose by original
20.12mmol/L being down to 17.09mmol/L.The hypoglycemic vegetable protein solid beverage of the present invention has good effect of reducing blood sugar
Fruit.
The hypoglycemic vegetable protein solid beverage of the present invention is carried out promoting to digest and assimilate measure of merit, the results are shown in Table 1.
Table 1：
| Food ration (g) | It increases weight (g) | |
| Embodiment 1 | 457.2 | 99.6 |
| Embodiment 2 | 457.8 | 102.2 |
| Embodiment 3 | 459.6 | 104.7 |
| Embodiment 4 | 459.0 | 103.1 |
| Embodiment 5 | 458.7 | 102.8 |
| Embodiment 6 | 463.5 | 126.2 |
| Embodiment 7 | 462.6 | 115.7 |
| Embodiment 8 | 462.9 | 112.6 |
| Comparative example 1 | 458.0 | 103.3 |
| Control group | 456.7 | 96.5 |
The hypoglycemic vegetable protein solid beverage of the present invention is subjected to blood pressure lowering effect test, the results are shown in Table 2.
Table 2：
The hypoglycemic vegetable protein solid beverage of the present invention is in good taste, thick flavor, scientific formulation, preferably a variety of to be rich in nutrition
The natural food materials of substance, by the advanced technologies such as separation, concentration, extraction refine, allotment, obtain low sugar, high protein, high microsteping,
The healthy food of homovitamin, high mineral.This product contributes on the basis of breakfast, lunch and dinner, improves ordinary meal nutrition knot comprehensively
Structure is suitble to long-term consumption.Hypoglycemic vegetable protein solid beverage can promote to digest and assimilate, and utilization rate is high, have drop blood, blood pressure, blood
The effect of fat.It is suitble to four senior middle school later stage crowds, sub-health population, chronic disease and postoperative crowd, businessperson etc..
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without
It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be in the protection domain being defined in the patent claims.
Claims (10)
1. a kind of hypoglycemic vegetable protein solid beverage, which is characterized in that be prepared including following raw materials：Soybean protein
Powder, polydextrose, maltodextrin, black bean powder, Brazilian mushroom, red bean powder, oatmeal, xylo-oligosaccharide, nutritious yeast.
2. a kind of hypoglycemic vegetable protein solid beverage, which is characterized in that the raw material including following weight parts is prepared：5-25
Part soybean protein powder, 0.5-5 parts of polydextroses, 2-8 portions of maltodextrins, 10-60 parts of black bean powders, 1-10 parts of Brazilian mushrooms, 10-
60 parts of red bean powders, 30-80 portions of oatmeals, 0.06-6 parts of xylo-oligosaccharides, 0.05-5 parts of nutritious yeasts.
3. a kind of hypoglycemic vegetable protein solid beverage, which is characterized in that the raw material including following weight parts is prepared：5-25
Part soybean protein powder, 0.5-5 parts of polydextroses, 2-8 portions of maltodextrins, 10-60 parts of black bean powders, 1-10 parts of Brazilian mushrooms, 10-
60 parts of red bean powders, 30-80 portions of oatmeals, 0.06-6 parts of xylo-oligosaccharides, 0.05-5 parts of nutritious yeasts, 0.5-5 parts of Chinese herbal antibacterials
Agent.
4. hypoglycemic vegetable protein solid beverage according to claim 3, which is characterized in that the Chinese herbal antibacterial agent is
Siberian Ginseng P.E and/or Fructus Alpinae Oxyphyllae extract.
5. hypoglycemic vegetable protein solid beverage according to claim 4, which is characterized in that the Chinese herbal antibacterial agent is
The mass ratio of the mixture of siberian Ginseng P.E and Fructus Alpinae Oxyphyllae extract, the siberian Ginseng P.E and Fructus Alpinae Oxyphyllae extract is
(1-5)：(1-5).
6. the preparation method of hypoglycemic vegetable protein solid beverage according to claim 1 or 2, which is characterized in that including
Following step：(1) Brazilian mushroom is crushed, is water boiled, dry；(2) polydextrose, xylo-oligosaccharide, maltodextrin are mixed
It is afterwards 1 in mass ratio with water:(20-50) is uniformly mixed, and is that 100-500 revs/min of condition stirs 20-60 points in 25-40 DEG C, rotating speed
Brazilian mushroom, soybean protein powder, black bean powder, red bean powder, oatmeal, the nutritious yeast of step (1) is added, in 25-40 in clock
DEG C, rotating speed be that 100-500 revs/min of condition stirs 20-60 minutes, in 40-55 DEG C, 10-20MPa homogeneous 2-8 minutes, then exist
25-40 DEG C, 0.04-0.07MPa conditions be concentrated under reduced pressure into the 30-60% of original volume, concentrate is spray-dried, obtains hypoglycemic
Vegetable protein solid beverage.
7. the preparation method of hypoglycemic vegetable protein solid beverage according to claim 3, which is characterized in that including following
Step：(1) Brazilian mushroom is crushed, is water boiled, dry；(2) by polydextrose, xylo-oligosaccharide, maltodextrin mix after with
Water is 1 in mass ratio:(20-50) is uniformly mixed, and is that 100-500 revs/min of condition stirs 20-60 minutes in 25-40 DEG C, rotating speed,
Brazilian mushroom, soybean protein powder, black bean powder, red bean powder, oatmeal, nutritious yeast, the Chinese herbal antibacterial of step (1) is added
Agent is that 100-500 revs/min of condition stirs 20-60 minutes in 25-40 DEG C, rotating speed, in 40-55 DEG C, 2-8 points of 10-20MPa homogeneous
Then clock is concentrated under reduced pressure into the 30-60% of original volume in 25-40 DEG C, 0.04-0.07MPa conditions, concentrate is spray-dried,
Obtain hypoglycemic vegetable protein solid beverage.
8. the preparation method of the hypoglycemic vegetable protein solid beverage described according to claim 6 or 7, which is characterized in that described
Step (1) is to crush Brazilian mushroom, is water boiled, dry：It is 3- that Brazilian mushroom, which is dried at 35-50 DEG C to water content,
10wt% crushed 10-30 mesh sieve, be 1 in mass ratio by Brazilian mushroom and the water after crushing：(1-3) is uniformly mixed, and is warming up to
80-100 DEG C, keeping the temperature 5-30 minutes at 80-100 DEG C makes its curing, crosses 50-200 mesh sieve, discards filtrate, by filter cake at 35-50 DEG C
It is 20-60 minutes dry.
9. the preparation method of the hypoglycemic vegetable protein solid beverage described according to claim 6 or 7, which is characterized in that described
Step (1) is to crush Brazilian mushroom, is water boiled, dry：It is 3- that Brazilian mushroom, which is dried at 35-50 DEG C to water content,
10wt% crushed 10-30 mesh sieve, uniformly spray fresh-keeping liquid, Brazil after every gram of crushing to the Brazilian mushroom surface after crushing
The fresh-keeping liquid fountain height of mushroom is 0.2-1mL, the microwave heating 10-30s for being 0.5-5W/g with power, in 35-50 DEG C of dry 20-
60 minutes, be 1 in mass ratio by Brazilian mushroom and the water after drying：(1-3) is uniformly mixed, and 80-100 DEG C is warming up to, in 80-
100 DEG C of heat preservations make its curing for 5-30 minutes, cross 50-200 mesh sieve, discard filtrate, and filter cake is 20-60 minutes dry at 35-50 DEG C
.
10. the preparation method of hypoglycemic vegetable protein solid beverage according to claim 9, which is characterized in that the guarantor
The preparation method of fresh liquid is：By protein of folium mori, mass fraction be 0.5-3% chitosan aqueous solution mix, 25-35 DEG C, turn
Speed stirs 20-60 minutes for 100-500 revs/min of condition, and glycerine is added, and continues in 25-35 DEG C, rotating speed to be 100-500 revs/min
Clock condition stirs 20-60 minutes, is warming up to 40-70 DEG C, and shrimp sauce is added, and is 3-15 points of 10-20MPa homogeneous in 40-70 DEG C, pressure
Clock, obtains fresh-keeping liquid, the protein of folium mori, mass fraction be the chitosan aqueous solution of 0.5-3%, glycerine and shrimp sauce mass ratio
For (1-10):100:(0.5-5):(0.3-3).
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