CN108497250A - A kind of the lactalbumin sports drink and production technology of MCT reinforcings - Google Patents

A kind of the lactalbumin sports drink and production technology of MCT reinforcings Download PDF

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CN108497250A
CN108497250A CN201810261729.2A CN201810261729A CN108497250A CN 108497250 A CN108497250 A CN 108497250A CN 201810261729 A CN201810261729 A CN 201810261729A CN 108497250 A CN108497250 A CN 108497250A
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mct
product
beverage
liquid
lactalbumin
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杜芳芳
杨军
张颉
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Beijing Haisheng Thai Medical Science And Technology Co Ltd
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Beijing Haisheng Thai Medical Science And Technology Co Ltd
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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
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • A23L2/64—Re-adding volatile aromatic 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
    • 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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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

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  • Life Sciences & Earth Sciences (AREA)
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  • Health & Medical Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The present invention provides the production technologies that a kind of MCT lactalbumin sports drinks strengthened and guarantee microemulsion system are stablized.The beverage is combined using the specific proportioning of lactalbumin and MCT, is aided with citric acid or its salt and beverage typical additives to maintain beverage stabilization, commercial sterilization and mouthfeel in shelf life as before, is preferably serviced sport people, improve locomitivity.

Description

A kind of the lactalbumin sports drink and production technology of MCT reinforcings
Technical field
The present invention relates to sports drink fields, and in particular to a kind of lactalbumin movement drink that acidity microemulsion MCT strengthens Material and production technology.
Background technology
With social progress and improvement of living standard, the theory of sport health is just connect by masses more and more By.The crowd of movement is liked to increase year by year, the ages for participating in sport people are also more and more extensive, and the public reason to movement Solution increasingly tends to be specialized.This is not only embodied in the sports equipment for buying various professions, on sports wear, is more embodied in masses Attention to nutritional supplementation in movement.
The mainstream raw material of current kinetic beverage is carbohydrate, electrolyte, vitamin and a small amount of natural extract. It includes aqueous solution that CN1140397A, which discloses a kind of sports drink, which includes selected from galactolipin, the disaccharides containing galactolipin Or the carbohydrate of oligosaccharide, sorbierite, lactose, fructose or their mixture.CN1729875A discloses a kind of sports drink, Main component is oligomeric maltose, dextrin, converted starch, soybean oligopeptide, smoked plum extractive and alkaline electrolyte, can also be added Add multivitamin, taurine and inositol.CN101420865A discloses a kind of functional beverage containing carbohydrate, Containing at least one protein hydrolysate and isomaltoketose, isomaltoketose and/or leucrose are further related to Purposes in the functional beverage containing protein hydrolysate.Most important nutritional ingredient is carbon water in these sports drinks Compound, although can when somagenic need fast lifting blood glucose, be easy to cause insulin secretion increase, and blood glucose Feeling of fatigue aggravates after concentration reduces.Therefore, a sports drink that can more comprehensively supplement energy will change the lattice of existing market Office.
Protein is the important composition composition of muscle and organ.During exercise, the branched-chain amino acid in muscle (BCAA) makees It is consumed for energy substrate, therefore supplements the protein rich in branched-chain amino acid, or the branched-amino directly after supplement purification Acid has vital effect to the health and strength that keep muscle.The growth of muscle needs a large amount of raw material, that is, ammonia Base acid.And the source of amino acid is then the protein in our daily absorbed foods.Therefore sport people is edible is rich in albumen Matter is especially rich in the protein of branched-chain amino acid, and to enhancing muscle strength, protection muscle health has great significance.Fortune Protein is not only required supplementation in dynamic, the opportunity for supplementing protein is also most important to muscle growth.Intake is rich immediately after movement The effect of protein-contng foodstuffs than move food effect of the intake containing protein after several hours it is more obvious (Suzuki M, J Nutr Sci Vitaminol,1999).Raw material of the protein as body tissue reparation and growth, it is tired to being eliminated after movement Labor, raising locomitivity have important role, therefore sport people should pay attention to the supplement of protein, and China proposes sport people Protein allowance is daily 1.2~2.0g/kg (the suitable elites nutritional supplementation guide for uses of Yang Ze, 2007,53).
There is a large amount of clinical evidence to show that MCT has potent dietinduced thermogenesis effect (Diet-Induced Thermogenesis, DIT), energy i (in vivo) consumption (Energy Expenditure, EE) can be increased；Use 15- daily 30gMCT substitutes LCT, can increase daily 500 kilocalories of energy expenditure, (Ref:International Journal of Obesity,2001,25, 1393-1400).Food containing 5g MCT can generate food-induced thermal effect in postprandial 6 hours It answers, per kilogram of body weight can consume 574 card heats more, and weight, which is 70 kilograms of individual, can consume about 40 kilocalories (J Nutri Sci Vitaminol 2002,48,536-540).40 years old or so average weights are taken the photograph daily in 95 kilograms of 66 European women Enter the food of (574.8Kcal) low in calories, often meal 3.3gMCT is oily for cooperation, 3.4 kilograms of weight is significantly reduced within 7 days, in consumer 1.9 kilograms of fat significantly reduces 5.5 kilograms of weight in 14 days, consumes 3.6 kilograms of body fat, while it is non-fat to protect muscle etc. The consumption (Nature-International Journal of Obesity, 2001,5,1393-1400) of fat tissue.To sum up institute It states, MCT will be one kind and be very suitable for that function nutrition raw material in sports drink is added, and can effectively provide energy, and auxiliary Help losing weight.MCT is added in sports drink, and ensures the physical stability and taste mouthfeel of product in shelf life, MCT has to pass through emulsification, becomes the other oil droplet of submicron order, is steadily scattered among water phase.This dispersion It is a kind of system of dynamic stabilization, therefore rational emulsification system formulation selection is the necessary item of the product physical stability Part.
Common MCT emulsification systems have casein sodium, chemical synthesis emulsifier such as sucrose ester and polyglycerol ester, colloid Class is such as Arabic gum, carragheen or gellan gum.However casein sodium can not use under peracidity system, thus it is uncomfortable Close this product.Glue class emulsifier will change the viscosity of this product, influence product mouthfeel, and colloid and protein are in acid condition Under (pH value is in 2-3 or so), because higher ionic strength can make droplet surface charge generate shielding action and lead to emulsion Unstability, influences the physical behavior of product, therefore is also not suitable for using (food industry science and technology, 2013,34 (12):353-356).Change It learns synthetic emulsifier not meeting currently from natural, green product design concept, be eaten for a long time is also for public health One risk.
One of the difficult point faced in lactalbumin application is its stability during heat treatment, and heat treatment is most drinks Expect essential process in food processing, lactalbumin deforms during heat treatment, generate flocculation, layering and precipitating, Its application is set to be restricted.In the thermal denaturation of lactalbumin, the folding ability of mind and solubility of influence lactalbumin strong pH, It is minimum as the system heat sensitivity of dispensing using sepg whey albumen under the conditions of lower pH within the scope of pH=2.5-3.5, it can keep Good physical stability.In addition, microemulsion is the liquid of a dynamic stabilization, the influence of temperature and time can destroy emulsion Balance, break the stability of whole system.
Currently, commonly sterilizing and canning means are UHT superhigh temperature short-term sterilization, secondary high-temperature sterilizing, tunnel to beverage products Road formula pasteurised product and hot filling or pasteurization cold filling product.Hot filling or pasteurization cold-penetration and tunnel sterilizing Represent the processing method of acid whey protein beverage, product pH is generally between 2.8 and 4.0, but these canning means need It to allow product to be in high temperature for a long time usually to heat at 80-95 DEG C, pouring process needs the heat of product itself to sterilizing containers, Whole process needs a large amount of energy consumption, product is possible to cause albuminous degeneration, microemulsion system is unstable, product special flavour Variation even results in that batch products flavor reproducibility is poor, and shelf life is unstable, the Varied problems such as decomposition of vitamin.
Patent document CN104430902A discloses the preparation method for the dairy products for strengthening medium chain fatty acid, uses concentration Defatted milk, the coconut oil rich in MCT, thickener and emulsifier, wherein emulsifier are will be single, diglycerine fatty acid ester and Sucrose Fatty Acid Ester Fat acid esters is used in compounding (0.08~0.12%), and thickener is carragheen and/or gellan gum (0.025~0.03%), the technology Condensed skimmed milk and coconut oil are used, and has used the stabilising systems such as thickener and emulsifier.
Patent document CN104026591A discloses a kind of multifunctional protein Combined food containing medium chain triglyceride, In, include the component of following mass content：Medium chain triglyceride 3-70%；Omega-3 unsaturated fatty acid 0-13%；Protein 0- 35%；Carbohydrate 0-70%；Auxiliary agent 0-15%, this patent document are additionally added to ω -3 unsaturated fats in formula Acid, one or more of vegetable protein or animal protein, wherein the source of vegetable protein is preferably soybean protein, coconut meat Albumen, peanut protein, walnut protein, almond protein etc..The source of animal protein is preferably cow's milk protein, sheep lactoprotein etc.；Carbon Hydrate be selected from one or more of common carbohydrate such as syrup, sucrose, honey, maltose, lactose mixture and can Soluble dietary fiber is (inulin, oligosaccharide, polydextrose, oligofructose, oligoisomaltose, oligomeric lactose, xylo-oligosaccharide, big One or more of beans oligosaccharide, resistant starch etc.)；Emulsifier is preferably glyceryl monolaurate in auxiliary agent, singly octanoic acid is sweet Grease, soybean lecithin, sorbitol ester, fatty acid mono glycidol, sucrose ester, methyl glycol fatty acid ester etc..The use of emulsifier Amount is preferably the 0-5% of food compositions total weight, is not referred to using lactalbumin in this patent document and is also added to food Common emulsifier system in product additive.
Therefore, the present invention provides a kind of lactalbumins and MCT to be combined with specific proportioning, maintains beverage shelf stable And mouthfeel is as before, preferably services sport people, improves the acid whey albumen movement drink that the microemulsion MCT of locomitivity strengthens Material and the production technology for ensureing microemulsion system and beverage ingredient stabilization.
Invention content
To solve the above problems, the present invention provides the acid whey albumen sports drink that a kind of microemulsion MCT strengthens, it should Sepg whey albumen is fully utilized with MCT specifically with the when physics and chemistry feature of itself in microemulsion system, maintains beverage in shelf Phase is stable, taste mouthfeel is as before, without adding the artificial synthesized emulsifier contained in any traditional beverages and colloidal type stabilizer. Using the beverage production process of pH value 2.8-3.8, the ultra high temperature short time sterilization of short time and cold filling product, can effectively keep Product special flavour, sweet and sour taste, nutritional ingredient save energy consumption, while reducing risk that microemulsion system is destroyed, preventing bacterium from growing Raw, the extension shelf stabilities time.The energy supply that portion carbohydrate is substituted with MCT using sepg whey albumen combines, The sports drink for being aided with the preparation of the dispensings such as citric acid, vitamin, natural extract and food flavor has and alleviates muscular fatigue, pre- Anti- muscle damage, the growth of strength and endurance for promoting sportsman, the mental fatigue for alleviating movement, enhancing move the immune of later stage Power.
The present invention provides a kind of MCT strengthen lactalbumin sports drink, including lactalbumin, MCT, citric acid or its Salt and water, wherein the sports drink contains lactalbumin 0.5-5%, MCT 0.2-2.0%, lemon according to weight percent Acid or its salt 0.1-5%.
Lactalbumin of the present invention is the higher high-quality protein of a kind of nutritive value in cow's milk, is wanted rich in needed by human body All essential amino acids, compositional model is similar to human body, and contains various bioactivators, with dairy products processing technology Development and application, whey protein concentrate (WPC) and sepg whey albumen (WPI) has been widely used in movement nutrition food, It is the good source for supplementing good protein for sport people.Therefore protein, especially lactalbumin, and it is a kind of It is very suitable for that the function nutrition ingredient of sports drink is added.The essential amino acid type that the needed by human body that lactalbumin contains is wanted is neat Entirely, composition is reasonable, is that branched-amino acid content is highest in all intact protein sources, can be carried per 100g wheys protein isolate Branched-chain amino acid beta lactoglobulins for 26g are the main sources of sulfur-containing amino acid cysteine and methionine；α-lactalbumin It is the abundant source of lysine, threonine, tryptophan, leucine and cystine.
Lactalbumin is the most abundant source of branched-chain amino acid, can provide substance base for the aerobic metabolism of prolonged exercise Plinth reduces muscle protein and decomposes, can promote the anabolism of postexercise recovery phase protein, accelerates muscle protein synthesis, improves Locomitivity (Med Sci Sports Exerc, 2004,35 (12):2073).Skeletal muscle is the important of branched-amino acid metabolic Transamination to pyruvic acid is regenerated alanine by place, branched-chain amino acid through transamination, is grape into liver heteroplasia Sugar, and return the process being metabolized in muscle and be known as glucose alaninc cycle, pyruvic acid in myocyte can be prevented dense Degree increases, and reduces lactic acid production quantity, is conducive to the generation of delayed motion fatigue.Leucine is turned in the DNA for starting muscle protein synthesis It translates and plays key effect in approach, oxidation metabolites can also inhibit the activity of proteolytic enzyme, reduce myogen Decomposition, high-level leucine is taken in diet, body can obtain more thin body tissues and less fat, have and promote Effect (Chinese food and nutrition, 2011,17 (6) of muscle growth：68).
Suitable lactalbumin is supplemented in movement or after movement can provide sufficient branched-chain amino acid to body, reduce color ammonia Acid enters brain, to play the role of delaying central nerve fatigue.When strenuous exercise, movement causes body free radical and largely generates, Myocyte can be destroyed to some extent, causes the decomposition of muscle protein, or even causes motion sickness and immunity function decline, breast Beta lactoglobulin contains abundant cysteine in albumin, and glutathione (GSH) is intracellular most important antioxidant, body Interior synthesis needs a large amount of cysteine.Therefore, the lactalbumin containing a large amount of cysteines closes in vivo after contributing to movement At reduced glutathione (GSH), the content of intracellular GSH is improved, reducing agent is played the role of, prevents cellular oxidation and damage Wound, generation (Cancer Res, 2008,68 (6) of delay fatigue:180).
Preferably, the lactalbumin is sepg whey albumen；Contain separation breast in the beverage by weight percentage Albumin 2-4%.
The sepg whey albumen can preferably be combined the stabilization for ensureing shelf life with MCT.It is furthermore preferred that the drink Contain sepg whey albumen 2.5-3% in material by weight percentage.
MCT (medium-chain triglycerides, MCT) full name of the present invention is medium chain fatty acid three Ester, also referred to as medium chain triglyceride refer to being made of 1 molecule glycerine and 3 molecule medium chain fatty acids.The medium chain fatty acid is Carbon atom number is the aliphatic acid of 6-12, it is preferable that MCT main components are that sad (C8) and capric acid (C10) are constituted with glycerine.This hair The bright MCT is a kind of biodiesel of water-insoluble, by and the combination of lactalbumin so that beverage is become a kind of microemulsion, Ensure the physical stability and taste mouthfeel of product in shelf life.
MCT is different from other greases, can be quickly by intestinal absorption, rapid oxidation production capacity, then by heart, bone slit flesh and Brain utilizes.MCT aoxidizes the speed of production capacity and glucose approaches, and is not easy to accumulate in adipose tissue, therefore is a kind of transporting The energy source of carbohydrate can be substituted in dynamic beverage.MCT can improve the insulin resistance of tissue and organ, play resistance The effect of diabetes.Under the premise of Energy intaking is identical, medium chain fatty acid octanoic acid and capric acid can reduce diabetes KKAy mouse Fasting blood-glucose, in addition capric acid can also improve glucose tolerance.It, will when MCT is used cooperatively in sports drink with carbohydrate Influence of the carbohydrate for having an opportunity to reduce high concentration to insulin-blood glucose system.Moreover, the absorption of MCT is possible to change The osmotic pressure environment of small intestine accelerates post exercise moisture and supplements speed to accelerate the absorption of moisture.
Preferably, the MCT is Trivent OCG, Triglyceride DDD or caprylic-capric acid mixed triglyceride；Institute It states and contains MCT 0.5-2% in beverage by weight percentage.
The palm-kernel oil and coconut oil extract of natural botanical source may be selected in MCT of the present invention, can also select to give birth to The source of object synthesis.Preferably, contain MCT 1-1.5% in the beverage by weight percentage.
Preferably, contain citric acid or its salt 0.8-1.5% in the beverage by weight percentage.
Citric acid of the present invention or its salt are citric acid and/or citrate, and the citric acid or its salt are not only Increase the acidity of beverage.More, citric acid and its salt are a kind of function nutrition ingredients for being very suitable for that sports drink is added.Fortune Dynamic is to be carried out by contraction of muscle, and obtain energy supply from three phases：1) storage of ATP and phosphocreatine as energy State is temporarily present in muscle, they, which do not need oxygen, can make muscle shrink generation movement at once；2) when in muscle ATP and When phosphocreatine consumes, the glycogen in blood just releases ATP by aerobic citrate cycle and supplies muscle use；3) glycogen The fat and protein accumulated in body when consumption start to decompose, and release ATP by citrate cycle and become energy source.Cause This, effectively carrying out for citrate cycle is to maintain an important factor for muscle is long lasting for movement.Fatigue reason be The consumption of glycogen, intake citric acid can promote glycogen to generate, be conducive to the elimination of fatigue.
The citric acid is a kind of inhibitor of glycolysis access, can alleviate Muscle glycogen as a kind of sport nutrition Reduction, inhibit the generation of lactic acid, muscle allow to work normally the longer time.Citric acid be sports drink it is main at Point because human body intake various nutrients decomposition or transformation can provide the ATP energy that muscle uses be by citric acid come It completes.
The citrate discharges carboxyl by citrate cycle in vivo and generates bicarbonate radical, with internal H+Ion In conjunction with water and carbon dioxide is converted into, internal acidic hydrogen substance is excreted, internal alkaline reserve, elevating blood can be increased With the pH value of extracellular fluid and interior liquid, keeps the soda acid of vivo environment moderate and stablize.Citrate can improve outside Bicarbonate concentration, promote intracellular lactic acid and H+The discharge of ion reduces the lactic acid concn of skeletal muscle, reduces lactic acid and causes Movement it is uncomfortable.The mechanism of sports fatigue is the consumption that lactic acid accumulation causes muscle and kidney underactivity, internal glycogen and acid Caused by increase.In general, citrate cycle is carried out towards the direction for being conducive to citric acid, but in violent muscular movement When, if the insufficient supply of oxygen, the generation of lactic acid will be caused to increase, to make the lactic acid concn in muscle, blood and liver It increases.This state can be regarded as body and be in oxidation partial state, and the motion function for the muscle that continues will failure. Directly intake citric acid is the effective ways for breaking away from this oxidation partial state.After citric acid is drunk in document report movement, urine The rapid raisings of middle pH and lactic acid discharge rate are reduced, and illustrate that take in citric acid less lactic acid can put aside caused fatigue and add rapidly The recovery of fast fatigue.Preferably, contain citric acid or its salt 1.05-1.2% in the beverage by weight percentage.
Preferably, the pH value range of the beverage is 2.8-3.8.
The acid condition of the beverage is more suitable for inhibiting bacteria breed, and can ensure the sweet and sour taste of mouthfeel.Further Preferably, the pH value range of the beverage is 3.1-3.7.Still further preferably, the pH value range of the beverage is 3.3- 3.5。
Preferably, the additive be selected from carbohydrate, sweetener, acidity regulator, dietary fiber, vitamin, minerals, The combination of one or more of antifoaming agent, natural extract or food flavor.
Carbohydrate of the present invention is selected from white granulated sugar, soybean polyoses, glucose, fructose, galactolipin, trehalose, different malt The combination of one or more of ketose, maltodextrin or glycitols sweetener.Preferably, the glycitols sweetener is Xylitol；Contain carbohydrate 0.1%-8% in the beverage by weight percentage.It is further preferred that the carbohydrate is selected from white sand The combination of one or more of sugar, soybean polyoses, fructose, isomaltoketose, maltodextrin or xylitol.The beverage In by weight percentage contain carbohydrate 5.5%-7.5%.
Sweetener of the present invention is selected from fructose syrup class, malt syrup class, saccharin class sweetener, artificial synthesized generation sugar or Naturally for the combination of one or more of sugar；The artificial synthesized generation sugar is selected from Aspartame, Sucralose, An Sai The combination of one or more of honey, sweetener；The natural generation sugar is selected from steviol glycoside or Fructus Momordicae fructoside；The drink Contain sweetener 0.004%-0.012% in material by weight percentage.
It is further preferred that the sweetener be selected from Aspartame, Sucralose, acesulfame potassium, sweetener or steviol glycoside, One or more of combination.Contain sweetener 0.007-0.012% in the beverage by weight percentage.
Acidity regulator of the present invention is selected from citric acid, phosphoric acid, malic acid, maleic acid, tartaric acid, hydrochloric acid, acetic acid Or the combination of one or more of lactic acid；Contain acidity regulator 0.1-5% in the beverage by weight percentage.
Preferably, the acidity regulator is used for adjusting the pH of lactalbumin drink.It is further preferred that the acidity tune Section agent is the combination of one or more of citric acid, phosphoric acid or malic acid.Contain by weight percentage in the beverage Acidity regulator 0.1-1.5%.
Dietary fiber of the present invention is water-soluble dietary fiber, including but not limited to oligofructose, oligomeric half In the resistances oligosaccharide such as lactose, xylo-oligosaccharide, inulin, stachyose, resistant dextrin or the artificial synthesized dietary fiber of polydextrose class A combination of one or more.Preferably, the dietary fiber is in resistant dextrin, xylo-oligosaccharide or stachyose A combination of one or more.Contain dietary fiber 0.01-2% in the beverage by weight percentage.
Vitamin of the present invention is vitamin B complex, wherein the preferably vitamin B of 1-2mg/kg1, 1-2mg/kg Vitamin B2, the vitamin B of 3-18mg/kg3, the vitamin B of 0.4-1.6mg/kg6Or the vitamin B of 0.6-1.8ug/kg12 One or more of combination.
Minerals of the present invention include but not limited to potassium or its inorganic salts, calcium or its inorganic salts, iron or its inorganic salts, The combination of one or more of sodium or its inorganic salts, magnesium or its inorganic salts, zinc or its inorganic salts.Preferably, described Minerals are selected from zinc gluconate, calcium carbonate, calcium monohydrogen phosphate, sodium chloride, sodium citrate, magnesium sulfate, magnesium chloride, calcium lactate or coke The combination of one or more of ferric phosphate.
The present invention also provides a kind of production technologies for the lactalbumin sports drink that above-mentioned MCT strengthens, including in proportion Configure lactalbumin and water, shearing；And MCT is added in backward its, citric acid or its salt, homogeneous is added in shearing；Then superhigh temperature wink When sterilize the acid whey protein beverage strengthened to get MCT.
Preferably, include the following steps：
1) component 1 is configured in proportion and shears to obtain the first liquid 1 of product, wherein the component 1 includes water and carbohydrate；
2) component 2 is configured in proportion and shears to obtain the first liquid 2 of product, wherein component 2 includes lactalbumin, sweetener and water,；
3) liquid 2 at the beginning of the product obtained in step 1) the product that just liquid 1 is obtained with step 2) is mixed, is then proportionally added into Component 3 simultaneously shears to obtain the first liquid 3 of product, and wherein component 3 is MCT；
4) product for obtaining step 3) the just allotment of liquid 3, homogeneous, then ultra high temperature short time sterilization are filling strong to get MCT The acid whey protein beverage of change.
Ultra high temperature short time sterilization (Ultra High Temperature treated, UHT) of the present invention is also known as super High-temperature instantaneous processing can utilize direct steam or heat exchanger, beverage is made to keep at high temperature in very short time, sterilization, The product for meeting commercial sterilization is obtained, and can be cooled down rapidly, ensures the stability of the ingredients such as lactalbumin, the MCT in beverage, drop The risk that low microemulsion system is destroyed, while ensuring that product special flavour does not change significantly.
Preferably, homogeneous includes first time homogeneous and second of homogeneous in the step 4), wherein the first time homogeneous Pressure be 300-500bar, the pressure of second of homogeneous is 300-500bar, and twice homogenization pressure can be different.
It is further preferred that the pressure of the first time homogeneous is 350-400bar, the pressure of second of homogeneous is 350-400bar。
Preferably, sterilising temp is 100-135 DEG C in the step 4), sterilization time 5s-30s.
It is further preferred that the sterilising temp is 105-130 DEG C.Still further preferably, the sterilising temp is 110-115℃。
It is further preferred that the sterilization time is 10s-30s.Still further preferably, the sterilization time is 15s- 30s。
Preferably, shear temperature is 70 DEG C -80 DEG C in the step 1), shear time 10min-20min；The step 2) shear temperature is 20 DEG C -30 DEG C in, shear time 5min-10min；Step 3) the shear time is 15min- 25min；Adaptation step includes cooling, defoaming, constant volume, adjusts pH and essence is added in the step 4).
It is further preferred that shear time described in the step 3) is 18-20min.
It is further preferred that in the step 4), it is described to be cooled to product being cooled to 20 DEG C -30 DEG C.The defoaming is Antifoaming agent defoaming is added.The adjusting pH to 2.8-3.8.5min-10min is stirred after the addition essence.The filling temperature It is 25 DEG C -35 DEG C.The filling temperature is most preferably 28 DEG C -32 DEG C.
The acid whey albumen sports drink that microemulsion MCT of the present invention strengthens, microemulsion system full utilization Sepg whey albumen and MCT specifically with the when physics and chemistry feature of itself, maintain beverage shelf stable, taste mouthfeel such as Just, without adding the artificial synthesized emulsifier contained in any traditional beverages and colloidal type stabilizer.Using pH value 2.8-3.8, The ultra high temperature short time sterilization of short time and the beverage production process of cold filling product, can effectively keep product special flavour, it is sour-sweet can Mouthful, nutritional ingredient saves energy consumption, while reducing risk that microemulsion system is destroyed, prevent bacteria breed, extend shelf-stable The property time.The energy supply that portion carbohydrate is substituted with MCT using sepg whey albumen combines, and is aided with citric acid, dimension life Sports drink prepared by the dispensings such as element, natural extract and food flavor, which has, to be alleviated muscular fatigue, prevents muscle damage, promotes The growth of the strength and endurance of sportsman, the mental fatigue for alleviating movement, the immunity in enhancing movement later stage.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation Example is only the section Example of the present invention, rather than all.Based on the embodiments of the present invention, those of ordinary skill in the art exist The every other embodiment obtained under the premise of creative work is not made, shall fall within the protection scope of the present invention.
The preparation of 1 beverage of embodiment
One, formula is shown in Table 1
1 product formula of table
Two, preparation process：
1, carbohydrate and part water are mixed into 20min under 75 DEG C of shearing conditions according to the proportioning of table 1, prepares product just liquid 1；
2, lactalbumin, sweetener are added in suitable quantity of water, 25 DEG C of shear-mixed 5min are to being uniformly dispersed, at the beginning of preparing product Liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 15min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 25 DEG C, a certain amount of acidity regulator is added in constant volume, is adjusted to pH on 3.7 left sides It is right；Essence, antifoaming agent stirring 5min is added, by 350bar and 350bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 110 DEG C of control temperature sterilizes 15s, and 35 DEG C of filling temperature is filling To the acid whey protein beverage strengthened to get a kind of MCT in final packaging.
The preparation of 2 beverage of embodiment
One, formula is shown in Table 2
2 product formula of table
Two, preparation process：
1, carbohydrate, dietary fiber and part water are mixed into 20min under 70 DEG C of shearing conditions according to the proportioning of table 2, prepared Liquid 1 at the beginning of product；
2, lactalbumin, sweetener are added in suitable quantity of water, 25 DEG C of shear-mixed 8min are to being uniformly dispersed, at the beginning of preparing product Liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 20min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 25 DEG C, antifoaming agent constant volume is added, a certain amount of acidity regulator is added, is adjusted to PH is 3.3；Essence is added and stirs 5min, by 500bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 105 DEG C of control temperature sterilizes 20s, and 28 DEG C of filling temperature is filling To the acid whey protein beverage strengthened to get a kind of MCT in final packaging.
The preparation of 3 beverage of embodiment
One, formula is shown in Table 3
3 product formula of table
Two, preparation process：
1, carbohydrate and part water are mixed into 10min under 80 DEG C of shearing conditions according to the proportioning of table 3, prepares product just liquid 1；
2, by lactalbumin, sweetener and suitable quantity of water in 25 DEG C of shear-mixed 10min to being uniformly dispersed, prepare product just liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 18min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 25 DEG C, antifoaming agent constant volume is added, a certain amount of acidity regulator is added, is adjusted to PH=3.4；Essence is added and stirs 5min, by 400bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 110 DEG C of control temperature sterilizes 15s, and 32 DEG C of filling temperature is filling To the acid whey protein beverage strengthened to get a kind of MCT in final packaging.
The preparation of 4 beverage of embodiment
One, formula is shown in Table 4
4 product formula of table
Two, preparation process：
1, carbohydrate and part water are mixed into 15min under 75 DEG C of shearing conditions according to the proportioning of table 4, prepares product just liquid 1；
2, by lactalbumin, sweetener and suitable quantity of water in 25 DEG C of shear-mixed 8min to being uniformly dispersed, prepare product just liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 20min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 25 DEG C, antifoaming agent constant volume is added, a certain amount of acidity regulator is added, is adjusted to PH=3.1；Essence is added and stirs 5min, by 400bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 110 DEG C of control temperature sterilizes 15s, and 32 DEG C of filling temperature is filling To the acid whey protein beverage strengthened to get a kind of MCT in final packaging.
The preparation of 5 beverage of embodiment
One, formula is shown in Table 5
5 product formula of table
Two, preparation process：
1, carbohydrate and part water are mixed into 10min under 80 DEG C of shearing conditions according to the proportioning of table 5, prepares product just liquid 1；
2, by lactalbumin, sweetener and suitable quantity of water in 25 DEG C of shear-mixed 10min to being uniformly dispersed, prepare product just liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 25min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 25 DEG C, antifoaming agent constant volume is added, a certain amount of acidity regulator is added, is adjusted to PH=3.1；Essence is added and stirs 5min, by 400bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 130 DEG C of control temperature sterilizes 10s, and 32 DEG C of filling temperature is filling To the acid whey protein beverage strengthened to get a kind of MCT in final packaging.
The preparation of 6 beverage of embodiment
One, formula is shown in Table 6
6 product formula of table
Two, preparation process：
1, carbohydrate and part water are mixed into 10min under 80 DEG C of shearing conditions according to the proportioning of table 6, prepares product just liquid 1；
2, by lactalbumin, sweetener and suitable quantity of water in 25 DEG C of shear-mixed 10min to being uniformly dispersed, prepare product just liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 20min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 25 DEG C, antifoaming agent constant volume is added, a certain amount of acidity regulator is added, is adjusted to PH=3.5；Essence is added and stirs 5min, by 400bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 115 DEG C of control temperature sterilizes 15s, and 32 DEG C of filling temperature is filling To the acid whey protein beverage strengthened to get a kind of MCT in final packaging.Due to the use of whey protein concentrate itself in acid Property under the conditions of dissolubility and poor to the emulsifiability of grease, therefore the product occurs in room temperature after 12 hours Apparent grease floats and albumen precipitation phenomenon, can not ensure being stabilized for solution.
The preparation of 7 beverage of embodiment
One, formula is shown in Table 7
7 product formula of table
Two, preparation process：
1, carbohydrate and part water are mixed into 10min under 80 DEG C of shearing conditions according to the proportioning of table 7, prepares product just liquid 1；
2, by lactalbumin, sweetener and suitable quantity of water in 25 DEG C of shear-mixed 10min to being uniformly dispersed, prepare product just liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 18min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 25 DEG C, antifoaming agent constant volume is added, a certain amount of acidity regulator is added, is adjusted to PH=3.5；Essence is added and stirs 5min, by 400bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 105 DEG C of control temperature sterilizes 15s, and 32 DEG C of filling temperature is filling To the acidic milk protein isolate beverage strengthened to get a kind of MCT in final packaging.It is acidproof due to milk protein isolate itself Property it is poor, meanwhile, it is in acid condition, also more sensitive to high temperature, therefore, product through it is filling place 1 hour after i.e. occur The phenomenon that apparent albumen plastic and grease float, can not ensure being stabilized for solution.
The preparation of 8 beverage of embodiment
One, formula is shown in Table 8
8 product formula of table
Two, preparation process：
1, carbohydrate and part water are mixed into 10min under 80 DEG C of shearing conditions according to the proportioning of table 8, prepares product just liquid 1；
2, by lactalbumin, sweetener and suitable quantity of water in 20 DEG C of shear-mixed 10min to being uniformly dispersed, prepare product just liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 25min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 20 DEG C, antifoaming agent constant volume is added, a certain amount of acidity regulator is added, is adjusted to PH=2.8；Essence is added and stirs 5min, by 400bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 135 DEG C of control temperature sterilizes 5s, and 32 DEG C of filling temperature is filling To the acid whey protein beverage strengthened to get a kind of MCT in final packaging.
The preparation of 9 beverage of embodiment
One, formula is shown in Table 9
9 product formula of table
Two, preparation process：
1, carbohydrate and part water are mixed into 15min under 75 DEG C of shearing conditions according to the proportioning of table 9, prepares product just liquid 1；
2, by lactalbumin, sweetener and suitable quantity of water in 30 DEG C of shear-mixed 10min to being uniformly dispersed, prepare product just liquid 2；
3, in liquid 2 at the beginning of product being added in liquid at the beginning of product 1, MCT Oil is added, shears 25min, obtains product First liquid 3；
4, liquid at the beginning of product 3 is cooled to 30 DEG C, antifoaming agent constant volume is added, a certain amount of acidity regulator is added, is adjusted to PH=3.8；Essence is added and stirs 5min, by 400bar twice homogenizations, obtains product just liquid 4；
5, liquid at the beginning of product 4 is entered into ultra-temp. sterilizer, 100 DEG C of control temperature sterilizes 30s, and 25 DEG C of filling temperature is filling To the acid whey protein beverage strengthened to get a kind of MCT in final packaging.
10 embodiment 1-5 microemulsion products of embodiment carry out following shelf life stability prediction and investigate：
Centrefuge experiment：Take sample appropriate, after quality measurement, be put into 10mL round bottom centrifuge tubes, loading amount apart from bottleneck about 5mm, setting centrifuge speed are 3300rpm, centrifugation time 15min, measure the thickness of floating oil reservoir and the thickness of the beds of precipitation Degree.Then centrifuge tube is buckled to after placing 5min, removes the mobile solution layer on top, measure remaining solid precipitation in pipe Amount, centrifugation rate is calculated with following formula：
Centrifugation rate=precipitation quality/product sampling amount × 100%
Wherein, criterion is centrifugation rate≤5%, and centrefuge experiment the results are shown in Table 10, as shown in Table 10, embodiment 1- The centrifugation rate of 5 beverages prepared ≤2%, meets shelf life stability requirement in 6 months.
10 centrefuge experiment result of table
11 bacterium colony of embodiment grows experiment
Initial sample to embodiment 1-5 and the sample that different time is placed under the conditions of 37 DEG C and 25 DEG C carry out bacterium colony The investigation of sum, testing result are shown in Table 11.
11 total plate count testing result of table
As shown in Table 11, embodiment 1-5 utilizes total number of bacteria after the sterilizing beverages of preparation method of the present invention preparation It meets the requirements, bacterium colony can be effectively prevent to grow under 37 DEG C and 25 DEG C placements, ensure to stablize in shelf life.
12 mouthfeel of embodiment and flavor experiment
The product of taste and flavor judged experiment, uniformly take in the shelf-life is carried out to the sample that embodiment 1-5 is obtained.Sense Official's inspection item is：Appearance luster, structural state, mouthfeel, flavor, sour-sweet degree, sensory evaluation scores standard are as shown in table 12.
12 standards of grading of table
It is 20 people to participate in this experiment number, and sensory evaluation scores project is averaged, and score is higher, indicates to get over close to product most Nearly feature, and degree of liking of the personnel of being tested to product is counted, sensory evaluation scores the results are shown in Table 13.
13 sensory evaluation scores result of table
As shown in Table 13, the beverage mouthfeel and flavor that prepared by embodiment 1-5 are fine, and 17 people are had more than in 20 people of judging panel It is to like this product, almost without what is do not liked, that is to say, that the acid whey protein beverage that MCT prepared by the present invention strengthens is not May only alleviate muscular fatigue, prevent muscle damage, promote sportsman strength and endurance growth, alleviate movement spirit it is tired Labor, the immunity in enhancing movement later stage, and inhibit bacteria breed, in shelf stable, it is more in line with public taste.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above Detail can carry out a variety of simple variants to technical scheme of the present invention within the scope of the technical concept of the present invention, this A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance In the case of shield, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention to it is various can The combination of energy no longer separately illustrates.

Claims (10)

1. the lactalbumin sports drink that a kind of MCT strengthens, including lactalbumin, MCT, citric acid or its salt and water, feature It is, contains lactalbumin 0.5-5%, MCT 0.2-2.0%, citric acid or its salt 0.1- according to weight percent in beverage 5%.
2. sports drink according to claim 1, which is characterized in that the lactalbumin is sepg whey albumen；Institute It states and contains sepg whey albumen 2-4% in beverage by weight percentage.
3. sports drink according to claim 1, which is characterized in that the MCT is Trivent OCG, capric acid glycerine Three esters or caprylic-capric acid mixed triglyceride；Contain MCT 0.5-2% in the beverage by weight percentage.
4. sports drink according to claim 1, which is characterized in that contain citric acid by weight percentage in the beverage Or its salt 0.8-1.5%.
5. according to any sports drinks of claim 1-4, which is characterized in that the pH value range of the beverage is 2.8- 3.8。
6. sports drink according to claim 1, which is characterized in that also contain additive in the beverage, it is described Additive is selected from sweetener, carbohydrate, acidity regulator, dietary fiber, vitamin, minerals, antifoaming agent, natural extract or food With the combination of one or more of essence.
7. a kind of production technology for the lactalbumin sports drink that MCT described in claim 1 strengthens, which is characterized in that including Lactalbumin and water, shearing are configured in proportion；And MCT is added in backward its, citric acid or its salt, homogeneous is added in shearing；Then surpass The acid whey protein beverage that high-temperature short-time sterilization is strengthened to get MCT.
8. production technology according to claim 7, which is characterized in that include the following steps：
1) component 1 is configured in proportion and shears to obtain the first liquid 1 of product, and wherein component 1 includes water and carbohydrate；
2) component 2 is configured in proportion and shears to obtain the first liquid 2 of product, and wherein component 2 includes lactalbumin, sweetener and water；
3) liquid 2 at the beginning of the product obtained in step 1) the product that just liquid 1 is obtained with step 2) is mixed, is then proportionally added into component 3 and shear to obtain product just liquid 3, wherein component 3 include MCT；
4) by step 3) obtain product just liquid 3 allotment, homogeneous, then ultra high temperature short time sterilization, it is filling to get MCT strengthen Acid whey protein beverage.
9. production technology according to claim 8, which is characterized in that in the step 4) homogeneous include first time homogeneous and Second of homogeneous, wherein the pressure of the first time homogeneous is 300-500bar, and the pressure of second of homogeneous is 300- 500bar；Sterilising temp is 100-135 DEG C in the step 4), sterilization time 5s-30s.
10. production technology according to claim 8, which is characterized in that shear temperature is 70 DEG C -80 in the step 1) DEG C, shear time 10min-20min；Shear temperature is 20 DEG C -30 DEG C in the step 2), shear time 5min- 10min；Shear time described in the step 3) is 15min-25min；Adaptation step includes cooling, disappears in the step 4) Bubble, adjusts pH and essence is added constant volume.
CN201810261729.2A 2018-03-28 2018-03-28 A kind of the lactalbumin sports drink and production technology of MCT reinforcings Pending CN108497250A (en)

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Application publication date: 20180907

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