CN110839801A - Selenium-rich high-protein beverage - Google Patents
Selenium-rich high-protein beverage Download PDFInfo
- Publication number
- CN110839801A CN110839801A CN201911201033.1A CN201911201033A CN110839801A CN 110839801 A CN110839801 A CN 110839801A CN 201911201033 A CN201911201033 A CN 201911201033A CN 110839801 A CN110839801 A CN 110839801A
- Authority
- CN
- China
- Prior art keywords
- selenium
- spring water
- natural
- parts
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 117
- 239000011669 selenium Substances 0.000 title claims abstract description 117
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 113
- 235000021569 high protein beverage Nutrition 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 41
- 238000003756 stirring Methods 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 25
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 25
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 239000003765 sweetening agent Substances 0.000 claims abstract description 25
- 229930006000 Sucrose Natural products 0.000 claims abstract description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 21
- 229930195729 fatty acid Natural products 0.000 claims abstract description 21
- 239000000194 fatty acid Substances 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000005720 sucrose Substances 0.000 claims abstract description 21
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 21
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 21
- 239000000230 xanthan gum Substances 0.000 claims abstract description 21
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 21
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 21
- 210000000582 semen Anatomy 0.000 claims abstract description 18
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 15
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002689 soil Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000004575 stone Substances 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 28
- 241000209094 Oryza Species 0.000 claims description 24
- 235000018102 proteins Nutrition 0.000 claims description 24
- 241000723382 Corylus Species 0.000 claims description 14
- XDSSPSLGNGIIHP-VKHMYHEASA-N Se-methyl-L-selenocysteine Chemical compound C[Se]C[C@H]([NH3+])C([O-])=O XDSSPSLGNGIIHP-VKHMYHEASA-N 0.000 claims description 8
- 102000008114 Selenoproteins Human genes 0.000 claims description 6
- 108010074686 Selenoproteins Proteins 0.000 claims description 6
- 239000004378 Glycyrrhizin Substances 0.000 claims description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 5
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 5
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 5
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 5
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 5
- 229930189775 mogroside Natural products 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 229940013618 stevioside Drugs 0.000 claims description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- 240000009226 Corylus americana Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 6
- 210000000056 organ Anatomy 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000002216 heart Anatomy 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000004506 Blood Proteins Human genes 0.000 description 2
- 108010017384 Blood Proteins Proteins 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 206010039921 Selenium deficiency Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000001198 duodenum Anatomy 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 210000003743 erythrocyte Anatomy 0.000 description 2
- 210000001508 eye Anatomy 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000000265 leukocyte Anatomy 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000001338 necrotic effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 210000000496 pancreas Anatomy 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 235000019624 protein content Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 231100000167 toxic agent Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 230000002792 vascular Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020682 bottled natural mineral water Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000003245 working effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/185—Vegetable 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a selenium-rich high-protein beverage, which comprises the following steps: the method comprises the following steps: collecting selenium spring water flowing out of the stone platform selenium-rich soil, and filtering, filling and sterilizing to obtain natural selenium spring water with colorless and transparent appearance; step two: weighing rice protein powder, hazelnut pulp, enzymolysis oat powder, a sweetening agent, sucrose fatty acid ester, xanthan gum, L-selenomethylselenocysteine and natural selenium spring water in corresponding weight parts; standby; step three: removing shell and skin of semen Coryli Heterophyllae, baking at low temperature (60-80 deg.C), adding 50-70 deg.C natural selenium spring water 5-10 times of semen Coryli Heterophyllae, grinding into slurry, and filtering to obtain semen Coryli Heterophyllae slurry; step four: mixing sucrose fatty acid ester with cold water to obtain paste, adding into 8-10 times of natural selenium spring water of 70-80 deg.C together with xanthan gum, and stirring for 4-6 min to dissolve. The production method has the advantages of simple steps, convenience in production, high efficiency, strong practicability and convenience in popularization and use.
Description
Technical Field
The invention belongs to the technical field of food and beverage, and particularly relates to a selenium-rich high-protein beverage.
Background
Selenium is a trace element necessary for human bodies, and a large number of clinical experiments show that the selenium deficiency of human bodies can cause the functional disorder of certain important organs to cause a plurality of serious diseases, and the low-selenium or selenium-deficiency people can prevent the occurrence of tumors, liver diseases and the like, improve the immunity of organisms, maintain the normal functions of the important organs such as heart, liver, lung, stomach and the like and prevent the occurrence of senile cardiovascular and cerebrovascular diseases by supplementing selenium in a proper amount. At present, various beverages are available in the market, but no functional health beverage containing organic biological selenium-rich high-protein is available in the market, and common beverages contain various mineral substances but have low selenium and protein contents, complex production method, low efficiency and poor practicability.
Disclosure of Invention
The invention aims to provide a selenium-rich high-protein beverage to solve the problems that various beverages exist in the current market proposed in the background art, but no organic biological selenium-rich high-protein functional health-care beverage exists in the market, and the general beverage contains various mineral substances but has low selenium and protein contents, and has a complex production method, low efficiency and poor practicability.
In order to achieve the purpose, the invention provides the following technical scheme: a selenium-rich high-protein beverage is prepared from the following materials in parts by weight:
2-8 parts of rice protein powder, 5-15 parts of hazelnut pulp, 1-2 parts of enzymolysis oat powder, 0.2-1 part of sweetener, 0.05-0.1 part of sucrose fatty acid ester, 0.1-0.5 part of xanthan gum, 0.3-0.6 part of L-selenium methyl selenocysteine and 70.1-72.8 parts of natural selenium spring water;
the material is prepared from the following materials in parts by weight:
2-8 parts of rice protein powder, 5-15 parts of hazelnut pulp, 1-2 parts of enzymolysis oat powder, 0.2-1 part of sweetener, 0.05-0.1 part of sucrose fatty acid ester, 0.1-0.5 part of xanthan gum, 0.3-0.6 part of L-selenium methyl selenocysteine and 70.1-72.8 parts of natural selenium spring water;
the specific production method comprises the following steps:
the method comprises the following steps: collecting selenium spring water flowing out of the stone platform selenium-rich soil, and filtering, filling and sterilizing to obtain natural selenium spring water with colorless and transparent appearance;
step two: weighing rice protein powder, hazelnut pulp, enzymolysis oat powder, a sweetening agent, sucrose fatty acid ester, xanthan gum, L-selenomethylselenocysteine and natural selenium spring water in corresponding weight parts; standby;
step three: removing shell and skin of semen Coryli Heterophyllae, baking at low temperature (60-80 deg.C), adding 50-70 deg.C natural selenium spring water 5-10 times of semen Coryli Heterophyllae, grinding into slurry, and filtering to obtain semen Coryli Heterophyllae slurry;
step four: mixing sucrose fatty acid ester with cold water to obtain paste, adding into 8-10 times of natural selenium spring water of 70-80 deg.C together with xanthan gum, stirring for 4-6 min to dissolve;
step five: mixing and dissolving rice protein powder, enzymolysis oat powder, L-selenomethylselenocysteine, sweetening agent and natural selenium spring water, adding the solution treated in the fourth step, circulating for 10-15 minutes by a colloid mill, and aseptically canning.
Further, the sweetener is one of mogroside, glycyrrhizin and stevioside.
Further, the selenium content of the natural selenium spring water is 0.0004-0.004 mg/L; the addition amount of L-selenomethylselenocysteine is 16.4-17.3 μ g per 100ml, and is adjusted according to the selenium content of rice protein.
Further, 100ml of organic biological selenium concentrated solution and 900 ml of natural mineral water are added according to the parts by weight in the step one, and the organic selenium powder is prepared by crushing selenoprotein into selenium lump materials with the particle size less than 30mm, feeding the selenium lump materials into a coarse crusher to perform primary coarse crushing and secondary coarse crushing, and finally adding the crushed selenium lump materials into a grinder to grind.
Further, the temperature of mixing and stirring in the fourth step is 50-60 ℃, and the stirring speed of the electric stirrer is 120-.
Further, the temperature of mixing and stirring in the fifth step is 60-70 ℃, and the stirring speed of the electric stirrer is 130-150 r/min.
Compared with the prior art, the invention has the beneficial effects that:
1. the natural selenium spring water in 70.1-72.8 weight portions has antioxidant and antiaging effects, and has effects of protecting and repairing cells, improving oxygen carrying capacity of erythrocyte, enhancing immunity, removing toxic substance, resisting pollution, purifying blood, improving body constitution, preventing canceration, promoting digestion, absorbing food and nutrients, resisting bacteria, relieving inflammation, activating cell, repairing necrotic cell, promoting metabolism, balancing vascular osmotic pressure, and regulating pH value of human body.
2. After the selenium-rich high-protein beverage is taken by a human body, selenium is absorbed by duodenum, then is combined with plasma protein, and is sent to vital organs such as liver, heart, lung, pancreas, eyes, blood leukocytes and the like through blood circulation so as to keep the structure of a fine membrane from being damaged, improve the physiological activity and the absorption rate, and have safety and no side effect.
3. The production method has the advantages of simple steps, convenience in production, high efficiency, strong practicability and convenience in popularization and use.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A selenium-rich high-protein beverage is prepared from the following materials in parts by weight:
2 parts of rice protein powder, 5 parts of hazelnut slurry, 1 part of enzymolysis oat powder, 0.2 part of sweetener, 0.05 part of sucrose fatty acid ester, 0.1 part of xanthan gum, 0.3 part of L-selenium methyl selenocysteine and 70.1 parts of natural selenium spring water;
the material is prepared from the following materials in parts by weight:
2-8 parts of rice protein powder, 5-15 parts of hazelnut pulp, 1-2 parts of enzymolysis oat powder, 0.2-1 part of sweetener, 0.05-0.1 part of sucrose fatty acid ester, 0.1-0.5 part of xanthan gum, 0.3-0.6 part of L-selenium methyl selenocysteine and 70.1-72.8 parts of natural selenium spring water;
the specific production method comprises the following steps:
the method comprises the following steps: collecting selenium spring water flowing out of the stone platform selenium-rich soil, and filtering, filling and sterilizing to obtain natural selenium spring water with colorless and transparent appearance;
step two: weighing rice protein powder, hazelnut pulp, enzymolysis oat powder, a sweetening agent, sucrose fatty acid ester, xanthan gum, L-selenomethylselenocysteine and natural selenium spring water in corresponding weight parts; standby;
step three: removing shell and skin of semen Coryli Heterophyllae, baking at low temperature (60-80 deg.C), adding 50-70 deg.C natural selenium spring water 5-10 times of semen Coryli Heterophyllae, grinding into slurry, and filtering to obtain semen Coryli Heterophyllae slurry;
step four: mixing sucrose fatty acid ester with cold water to obtain paste, adding into 8-10 times of natural selenium spring water of 70-80 deg.C together with xanthan gum, stirring for 4-6 min to dissolve;
step five: mixing and dissolving rice protein powder, enzymolysis oat powder, L-selenomethylselenocysteine, sweetening agent and natural selenium spring water, adding the solution treated in the fourth step, circulating for 10-15 minutes by a colloid mill, and aseptically canning.
Wherein the sweetener is one of mogroside, glycyrrhizin and stevioside.
Wherein the selenium content of the natural selenium spring water is 0.0004-0.004 mg/L; the addition amount of L-selenomethylselenocysteine is 16.4-17.3 μ g per 100ml, and is adjusted according to the selenium content of rice protein.
The organic selenium powder is prepared by crushing selenoprotein into selenium lump materials with the particle size of less than 30mm, feeding the selenium lump materials into a coarse crusher to perform primary coarse crushing and secondary coarse crushing, and finally adding the crushed selenium lump materials into a grinder to grind.
Wherein, the temperature of mixing and stirring in the fourth step is 50-60 ℃, and the stirring speed of the electric stirrer is 120-140 r/min.
Wherein the temperature of mixing and stirring in the fifth step is 60-70 ℃, and the stirring speed of the electric stirrer is 130-150 r/min.
Example 2
A selenium-rich high-protein beverage is prepared from the following materials in parts by weight:
8 parts of rice protein powder, 15 parts of hazelnut slurry, 2 parts of enzymolysis oat powder, 1 part of sweetener, 0.1 part of sucrose fatty acid ester, 0.5 part of xanthan gum, 0.6 part of L-selenomethyl selenocysteine and 72.8 parts of natural selenium spring water;
the material is prepared from the following materials in parts by weight:
2-8 parts of rice protein powder, 5-15 parts of hazelnut pulp, 1-2 parts of enzymolysis oat powder, 0.2-1 part of sweetener, 0.05-0.1 part of sucrose fatty acid ester, 0.1-0.5 part of xanthan gum, 0.3-0.6 part of L-selenium methyl selenocysteine and 70.1-72.8 parts of natural selenium spring water;
the specific production method comprises the following steps:
the method comprises the following steps: collecting selenium spring water flowing out of the stone platform selenium-rich soil, and filtering, filling and sterilizing to obtain natural selenium spring water with colorless and transparent appearance;
step two: weighing rice protein powder, hazelnut pulp, enzymolysis oat powder, a sweetening agent, sucrose fatty acid ester, xanthan gum, L-selenomethylselenocysteine and natural selenium spring water in corresponding weight parts; standby;
step three: removing shell and skin of semen Coryli Heterophyllae, baking at low temperature (60-80 deg.C), adding 50-70 deg.C natural selenium spring water 5-10 times of semen Coryli Heterophyllae, grinding into slurry, and filtering to obtain semen Coryli Heterophyllae slurry;
step four: mixing sucrose fatty acid ester with cold water to obtain paste, adding into 8-10 times of natural selenium spring water of 70-80 deg.C together with xanthan gum, stirring for 4-6 min to dissolve;
step five: mixing and dissolving rice protein powder, enzymolysis oat powder, L-selenomethylselenocysteine, sweetening agent and natural selenium spring water, adding the solution treated in the fourth step, circulating for 10-15 minutes by a colloid mill, and aseptically canning.
Wherein the sweetener is one of mogroside, glycyrrhizin and stevioside.
Wherein the selenium content of the natural selenium spring water is 0.0004-0.004 mg/L; the addition amount of L-selenomethylselenocysteine is 16.4-17.3 μ g per 100ml, and is adjusted according to the selenium content of rice protein.
The organic selenium powder is prepared by crushing selenoprotein into selenium lump materials with the particle size of less than 30mm, feeding the selenium lump materials into a coarse crusher to perform primary coarse crushing and secondary coarse crushing, and finally adding the crushed selenium lump materials into a grinder to grind.
Wherein, the temperature of mixing and stirring in the fourth step is 50-60 ℃, and the stirring speed of the electric stirrer is 120-140 r/min.
Wherein the temperature of mixing and stirring in the fifth step is 60-70 ℃, and the stirring speed of the electric stirrer is 130-150 r/min.
Example 3
A selenium-rich high-protein beverage is prepared from the following materials in parts by weight:
5 parts of rice protein powder, 10 parts of hazelnut pulp, 1.5 parts of enzymolysis oat powder, 0.6 part of sweetener, 0.075 part of sucrose fatty acid ester, 0.3 part of xanthan gum, 0.45 part of L-selenium methyl selenocysteine and 71.45 parts of natural selenium spring water;
the material is prepared from the following materials in parts by weight:
2-8 parts of rice protein powder, 5-15 parts of hazelnut pulp, 1-2 parts of enzymolysis oat powder, 0.2-1 part of sweetener, 0.05-0.1 part of sucrose fatty acid ester, 0.1-0.5 part of xanthan gum, 0.3-0.6 part of L-selenium methyl selenocysteine and 70.1-72.8 parts of natural selenium spring water;
the specific production method comprises the following steps:
the method comprises the following steps: collecting selenium spring water flowing out of the stone platform selenium-rich soil, and filtering, filling and sterilizing to obtain natural selenium spring water with colorless and transparent appearance;
step two: weighing rice protein powder, hazelnut pulp, enzymolysis oat powder, a sweetening agent, sucrose fatty acid ester, xanthan gum, L-selenomethylselenocysteine and natural selenium spring water in corresponding weight parts; standby;
step three: removing shell and skin of semen Coryli Heterophyllae, baking at low temperature (60-80 deg.C), adding 50-70 deg.C natural selenium spring water 5-10 times of semen Coryli Heterophyllae, grinding into slurry, and filtering to obtain semen Coryli Heterophyllae slurry;
step four: mixing sucrose fatty acid ester with cold water to obtain paste, adding into 8-10 times of natural selenium spring water of 70-80 deg.C together with xanthan gum, stirring for 4-6 min to dissolve;
step five: mixing and dissolving rice protein powder, enzymolysis oat powder, L-selenomethylselenocysteine, sweetening agent and natural selenium spring water, adding the solution treated in the fourth step, circulating for 10-15 minutes by a colloid mill, and aseptically canning.
Wherein the sweetener is one of mogroside, glycyrrhizin and stevioside.
Wherein the selenium content of the natural selenium spring water is 0.0004-0.004 mg/L; the addition amount of L-selenomethylselenocysteine is 16.4-17.3 μ g per 100ml, and is adjusted according to the selenium content of rice protein.
The organic selenium powder is prepared by crushing selenoprotein into selenium lump materials with the particle size of less than 30mm, feeding the selenium lump materials into a coarse crusher to perform primary coarse crushing and secondary coarse crushing, and finally adding the crushed selenium lump materials into a grinder to grind.
Wherein, the temperature of mixing and stirring in the fourth step is 50-60 ℃, and the stirring speed of the electric stirrer is 120-140 r/min.
Wherein the temperature of mixing and stirring in the fifth step is 60-70 ℃, and the stirring speed of the electric stirrer is 130-150 r/min.
The working effect of the invention is as follows: the natural selenium spring water in 70.1-72.8 weight portions has antioxidant and antiaging effects, and has effects of protecting and repairing cells, improving oxygen carrying capacity of erythrocyte, enhancing immunity, removing toxic substance, resisting pollution, purifying blood, improving body constitution, preventing canceration, promoting digestion, absorbing food and nutrients, resisting bacteria, relieving inflammation, activating cell, repairing necrotic cell, promoting metabolism, balancing vascular osmotic pressure, and regulating pH value of human body; after the selenium-rich high-protein beverage is taken by a human body, selenium is absorbed by duodenum, is combined with plasma protein and is sent to vital organs such as liver, heart, lung, pancreas, eyes, blood leukocytes and the like through blood circulation so as to keep the structure of a fine membrane from being damaged, improve the physiological activity and the absorption rate, and is safe and free of side effects; the production method has the advantages of simple steps, convenience in production, high efficiency, strong practicability and convenience in popularization and use.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The selenium-rich high-protein beverage is characterized by comprising the following materials in parts by weight:
2-8 parts of rice protein powder, 5-15 parts of hazelnut pulp, 1-2 parts of enzymolysis oat powder, 0.2-1 part of sweetener, 0.05-0.1 part of sucrose fatty acid ester, 0.1-0.5 part of xanthan gum, 0.3-0.6 part of L-selenium methyl selenocysteine and 70.1-72.8 parts of natural selenium spring water;
the specific production method comprises the following steps:
the method comprises the following steps: collecting selenium spring water flowing out of the stone platform selenium-rich soil, and filtering, filling and sterilizing to obtain natural selenium spring water with colorless and transparent appearance;
step two: weighing rice protein powder, hazelnut pulp, enzymolysis oat powder, a sweetening agent, sucrose fatty acid ester, xanthan gum, L-selenomethylselenocysteine and natural selenium spring water in corresponding weight parts; standby;
step three: removing shell and skin of semen Coryli Heterophyllae, baking at low temperature (60-80 deg.C), adding 50-70 deg.C natural selenium spring water 5-10 times of semen Coryli Heterophyllae, grinding into slurry, and filtering to obtain semen Coryli Heterophyllae slurry;
step four: mixing sucrose fatty acid ester with cold water to obtain paste, adding into 8-10 times of natural selenium spring water of 70-80 deg.C together with xanthan gum, stirring for 4-6 min to dissolve;
step five: mixing and dissolving rice protein powder, enzymolysis oat powder, L-selenomethylselenocysteine, sweetening agent and natural selenium spring water, adding the solution treated in the fourth step, circulating for 10-15 minutes by a colloid mill, and aseptically canning.
2. The selenium-enriched high-protein beverage of claim 1, which is characterized in that: the sweetener is one of mogroside, glycyrrhizin and stevioside.
3. The selenium-enriched high-protein beverage of claim 1, which is characterized in that: the selenium content of the natural selenium spring water is 0.0004-0.004 mg/L; the addition amount of L-selenomethylselenocysteine is 16.4-17.3 μ g per 100ml, and is adjusted according to the selenium content of rice protein.
4. The selenium-enriched high-protein beverage of claim 1, which is characterized in that: the organic selenium powder is prepared by crushing selenoprotein into selenium lump materials with the particle size of less than 30mm, feeding the selenium lump materials into a coarse crusher to perform primary coarse crushing and secondary coarse crushing, and finally adding the crushed selenium lump materials into a grinder to grind.
5. Selenoprotein is generally in powder form
The selenium-enriched high-protein beverage of claim 1, which is characterized in that: the temperature of mixing and stirring in the fourth step is 50-60 ℃, and the stirring speed of the electric stirrer is 120-140 r/min.
6. The selenium-enriched high-protein beverage of claim 1, which is characterized in that: the temperature of mixing and stirring in the step five is 60-70 ℃, and the stirring speed of the electric stirrer is 130-150 r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911201033.1A CN110839801A (en) | 2019-11-29 | 2019-11-29 | Selenium-rich high-protein beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911201033.1A CN110839801A (en) | 2019-11-29 | 2019-11-29 | Selenium-rich high-protein beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110839801A true CN110839801A (en) | 2020-02-28 |
Family
ID=69606370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911201033.1A Pending CN110839801A (en) | 2019-11-29 | 2019-11-29 | Selenium-rich high-protein beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110839801A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743011A (en) * | 2020-06-12 | 2020-10-09 | 黑龙江美琪生物科技有限公司 | Preparation method of selenium-rich sea-buckthorn dried beancurd sticks and high-protein seedling raising tray carrier |
-
2019
- 2019-11-29 CN CN201911201033.1A patent/CN110839801A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743011A (en) * | 2020-06-12 | 2020-10-09 | 黑龙江美琪生物科技有限公司 | Preparation method of selenium-rich sea-buckthorn dried beancurd sticks and high-protein seedling raising tray carrier |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960789A (en) | Isatis root and red date concentrated slurry product | |
| CN105998056A (en) | Orally-taken glucose electrolyte composition | |
| CN106511824A (en) | Microbial enzyme and preparation method thereof | |
| CN101575359A (en) | Extraction method of water-soluble spirulina phycobiliprotein | |
| CN110839801A (en) | Selenium-rich high-protein beverage | |
| CN101669549A (en) | Method for preparing milk tea capable of preventing and curing neurasthenic | |
| CN102669682A (en) | Selenium-enriched nutrient yeast food and production method thereof | |
| CN106727888A (en) | A kind of jerusalem artichoke compound product and preparation method thereof | |
| CN104286818B (en) | A kind of salad dressing containing Pollen Maydis and preparation method thereof | |
| CN103387905B (en) | Chinese chestnut peptide full-nutrient wine and preparation method thereof | |
| CN102349681A (en) | Chinese herbal medicine beverage containing medlar and donkey-hide gelatin and preparation method | |
| CN101103810A (en) | Health food capable of relieving physical power fatigue | |
| CN103330247A (en) | Selenium-enriched medlar drink | |
| CN105595129A (en) | Sea-buckthorn composite concentrated solution capable of promoting growth of children and protecting eyesight and preparation method thereof | |
| CN110279052A (en) | A kind of pectase beverage and preparation method thereof improving immunity | |
| CN101606744A (en) | The preparation method of rice germ beverage | |
| CN101053403A (en) | Anti-senility anti-fatigue body-beautifying food and preparation method thereof | |
| CN105212222B (en) | Join frog oil chewable tablets | |
| CN106539820A (en) | A kind of marine organisms ionic liquid | |
| CN113519855A (en) | Nano organic selenium tablet and preparation method thereof | |
| CN112617186A (en) | Preparation method of anticancer and cancer-preventing enzyme | |
| CN106235313B (en) | A kind of health-care food composition of auxiliary hyperglycemic containing green plum and preparation method thereof | |
| TWI574922B (en) | Composite Mineralized-Ceramic Material | |
| CN114478814B (en) | High-transparency Caesalpinia spinosa adhesive and preparation method and application thereof | |
| CN103584245B (en) | Method for preparing health-care beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200228 |
|
| WD01 | Invention patent application deemed withdrawn after publication |