CN110959797A - Prebiotics soybean protein peptide solid beverage and preparation process thereof - Google Patents
Prebiotics soybean protein peptide solid beverage and preparation process thereof Download PDFInfo
- Publication number
- CN110959797A CN110959797A CN201911361642.3A CN201911361642A CN110959797A CN 110959797 A CN110959797 A CN 110959797A CN 201911361642 A CN201911361642 A CN 201911361642A CN 110959797 A CN110959797 A CN 110959797A
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- CN
- China
- Prior art keywords
- parts
- protein peptide
- soybean protein
- raw materials
- solid beverage
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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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
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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
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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
- 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
- A23L33/18—Peptides; Protein hydrolysates
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a prebiotics soybean protein peptide solid beverage and a preparation process thereof; the prebiotics soybean protein peptide solid beverage comprises the following raw materials: soybean peptide powder, inulin, fructo-oligosaccharide, polydextrose and maltodextrin; the preparation method of the prebiotics soybean protein peptide solid beverage comprises the following steps: firstly, preparing raw materials, proportioning and mixing, then boiling and drying at 60-75 ℃ for 3-5 minutes, cooling to below 35 ℃, discharging, bagging and packaging to prepare the prebiotics soybean protein peptide solid beverage. The prebiotics soybean protein peptide solid beverage prepared by the invention is used as a meal replacement beverage, and has the effects of satiety, blood pressure reduction, resistance improvement, skin dryness improvement, intestinal balance improvement and mental state improvement.
Description
Technical Field
The invention relates to a solid beverage and a preparation process thereof, in particular to a prebiotics soybean protein peptide solid beverage and a preparation process thereof.
Background
The soybean protein peptide is a pure natural nutrient substance extracted from soybeans and is also an important component of human cells. Mainly consists of 2-10 amino acids, and the molecular weight is below 3000. Plays an extremely important role in life activities, has obvious medical health care effects on hypertension resistance, cholesterol resistance, thrombosis resistance, fatigue elimination, liver protection, arteriosclerosis prevention, physical and muscular strength enhancement, human immunity enhancement and the like, and diabetes, and is a functional health care food suitable for the old and the young.
Inulin is contained in the protoplast of a cell in a colloidal form, is easily dissolved in hot water unlike starch, is precipitated from water by adding ethanol, and does not react with iodine. Inulin is also very easily hydrolyzed to fructose under dilute acid, which is characteristic of all fructans. Can also be hydrolyzed into fructose by inulase (inulase). Both humans and animals lack enzymes that break down inulin, another form of energy storage for inulin, in addition to starch, is a highly desirable functional food ingredient.
Disclosure of Invention
The invention aims to solve the defects of the technical problems and provides a prebiotics soybean protein peptide solid beverage and a preparation process thereof; the prepared prebiotics soybean protein peptide solid beverage serving as a meal replacement beverage has the effects of satiety, blood pressure reduction, resistance improvement, skin dryness improvement, intestinal balance improvement and mental state improvement.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the prebiotics soybean protein peptide solid beverage comprises the following raw materials in parts by weight: 60-67 parts of soybean protein peptide powder, 15-22 parts of inulin, 4-6 parts of fructo-oligosaccharide, 4-6 parts of polydextrose and 2-4 parts of maltodextrin.
The prebiotics soybean protein peptide solid beverage preferably comprises the following raw materials in parts by weight: 65 parts of soybean protein peptide powder, 20 parts of inulin, 6 parts of fructo-oligosaccharide, 5 parts of polydextrose and 4 parts of maltodextrin.
The preparation process of the prebiotics soybean protein peptide solid beverage comprises the following steps:
step one, raw material preparation: selecting fresh and plump soybeans, extracting soybean protein peptide with the average molecular weight of 1000D by adopting a biological enzymolysis technology; selecting inulin extracted from grassland lettuce for later use; fructo-oligosaccharide, polydextrose and maltodextrin are required to be fine and smooth in powder quality and good in solubility;
step two, batching: weighing soybean protein peptide powder, inulin, fructo-oligosaccharide, polydextrose and maltodextrin according to the weight parts of the raw materials;
step three, pouring the raw materials weighed in the step two into a mixer for mixing for 15-18 minutes, and uniformly mixing to obtain mixed raw materials for later use;
step four, boiling and drying: pulling the raw materials mixed in the third step into a boiling drying chamber; starting the boiling drying bed, and discharging the condensed water in the equipment and the steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then, the standby raw materials in the fluidized drying chamber are sent into a fluidized drying bed for drying, the time is controlled for 3-5 minutes when the temperature reaches 60-75 ℃, then the temperature is cooled to below 35 ℃, and the materials are discharged, packaged and packaged to prepare the prebiotics soybean protein peptide solid beverage.
The soybean protein peptide has the following effects:
1. is easy to be absorbed by human body and can improve immunity
More than 70% of the soybean protein peptides are small molecular peptides consisting of two to three amino acids. Modern medical research finds that a protein peptide running system exists in the human digestive system, small molecular peptides can be directly absorbed by intestinal tracts, quickly enter blood and are conveyed to parts required by a human body, and peptide molecules can continuously keep bioactivity after entering the human body and directly participate in and regulate important life activities of the human body. Therefore, the soybean protein peptide can quickly supplement nutrition, eliminate fatigue, accelerate the synthesis of immune protein in a human body and enhance the immunity of the human body. The effect is especially obvious when the human body is tired, weak and the immune system is damaged.
2. Safe blood pressure reduction
Since angiotensin converting enzyme in blood vessel can convert angiotensin, peripheral blood vessel is contracted, and blood pressure is increased. The soybean protein peptide can inhibit angiotensin converting enzyme activity to inhibit angiotensin conversion, thereby preventing excessive contraction of peripheral blood vessel and lowering blood pressure. The blood pressure reducing process is stable, and the pain of the patient caused by the fluctuation caused by the blood pressure reduction of the medicine can not occur. Has obvious effect on patients with hypertension and cardiovascular diseases, especially patients with essential hypertension. The soybean protein peptide has no blood pressure lowering effect on normal blood pressure patients, is harmless to normal people, and can be taken at ease.
3. Reducing blood lipid and inhibiting cholesterol
The soybean protein peptide has the unique characteristics in the aspect of reducing serum cholesterol of a human body: has obvious effect of reducing high cholesterol, namely, it can reduce low density cholesterol value harmful to human body, but not reduce high density cholesterol value beneficial to human body. There is no lowering effect on normal cholesterol persons, and the soy protein peptides are also in the position of preventing the rise of serum cholesterol when they are eating high cholesterol foods.
4. Promoting fat metabolism and reducing weight
The soybean protein peptide can stimulate the activity of adipose tissue generating heat energy and increase heat dissipation capacity. Just because the soybean protein peptide has the functions of promoting fat and energy metabolism, inhibiting the storage of fat in vivo and reducing the blood sugar of the soybean protein peptide, the soybean protein peptide can effectively control the weight increase after being eaten for a long time, and has good functions of preventing obesity and losing weight.
Inulin has the following effects in human health care;
1. inulin can lower blood sugar level and reduce blood sugar concentration
2. The functions of digestion and defecation are enhanced, the traditional Chinese medicine composition has a peculiar effect on treating constipation, and a lot of people who eat inulin obviously feel that the functions of intestines and stomach are enhanced and the defecation begins to be smooth. Simultaneously, after the inulin is taken, the intestinal peristalsis capability can be enhanced, odor gas is discharged, and the intestinal health is recovered, and particularly, the inulin has good prevention and treatment effects on some habitual constipation and intractable constipation.
3. The metabolism function is enhanced, the scald and other injured wounds can be quickly recovered, the metabolism function is enhanced, and the whole body feels hot and powerful. Especially warming the hands and feet. In 30 minutes after taking inulin on empty stomach, the body can be obviously warm even in winter. Also, the skin was clearly smooth when inulin was continuously consumed, and pox on the face and wounds on the body disappeared quickly. Inulin has good effect on dermatitis.
4. Skin makeup the "skin makeup" provided by the japanese inulin research institute shows: the edible inulin has good skin effect. Mr. zhongshan who is a pioneer of inulin research has said that inulin can reduce skin pigmentation, has the effects of whitening and beautifying skin, and makes skin become smooth, tender and glossy. People without diabetes drink 50-100 ml of inulin solution every day, and after 3 months, the skin becomes obviously white. And the original pigment and the small lumps on the face disappear completely. For example; miss Jichuan-like Miss eat inulin, say that: "I did not have diabetes, but just felt that I was too fat, and started eating inulin for health. Inulin improves the skin. My skin is rough before, and the skin is still felt to be rough after being smeared with skin cream after each soap washing. After the inulin is eaten, the skin of people is obviously improved, the skin of people is smooth and white, and the people feel beautiful without makeup. "
5. Has special effect on colorectal cancer: inulin has been reported in the United states to be particularly effective in the treatment of colorectal cancer. Inulin was studied by a specialized institution in the united states in 2003. In Japan, there is a case where the recovery of physical strength is quick when inulin powder is taken by a patient at the end stage of cancer.
6. Inulin for improving vascular disorder has very remarkable effect on improving vascular disorder. There are many reports of inulin reducing blood lipids and cholesterol.
7. The weight-losing effect is as follows: inulin can promote the absorption of vitamins and microelements by regulating the movement of intestines and stomach, so that the health is realized, the physical strength is sufficient, the consumption of internal energy is promoted in turn, and the purpose of losing weight is achieved. On the other hand, after inulin is ingested, blood sugar is reduced, blood sugar does not rise, insulin of pancreatic islets is not secreted, insulin is not secreted, glucose and the like are not stored in cells, so that the body is not fat. On the basis, when some exercises are properly done, part of fat can be burnt, and the purpose of slimming is achieved.
8. Low or no energy: inulin oligosaccharide is difficult or not digested and absorbed by human body, and the provided energy value is very low or not at all, so that the inulin oligosaccharide can play a role in low-energy food, furthest meets the requirements of people who like sweetmeats and worry fatness, and can be eaten by diabetes patients, fat patients and hypoglycemia patients.
9. Rapidly increasing the number of bifidobacteria in intestinal tract: promotes the proliferation of bifidobacteria in the colon at a rate 40-fold increase. The adult ingests 10g inulin oligosaccharide per day, and the number of bifidobacteria per gram of feces increases by 20% after one week. The intake of 10g inulin oligosaccharide per day reduced the production of 44.6% toxic fermentation products and 40.9% harmful bacterial enzymes within 3 weeks.
The beneficial effects are that: the soybean protein peptide encounters various prebiotics, including inulin, fructo-oligosaccharide, glucan and the like, the components are matched in a coordinated proportion, so that the soybean protein peptide has the technical effect of single component and also achieves the technical effect which cannot be achieved by the single component, and has the effects of satiety, blood pressure reduction, resistance improvement, skin dryness improvement, intestinal balance improvement and mental state improvement as a meal replacement material; the prebiotics soybean protein peptide solid beverage is fine and smooth in powder quality and good in solubility, does not need to be stirred and is self-dissolved; the soybean peptide has strong adsorbability, is easy to be affected with moisture and deteriorate, and is sealed and more stable in single package.
Detailed Description
The prebiotics soybean protein peptide solid beverage comprises the following raw materials in parts by weight: 60-67 parts of soybean protein peptide powder, 15-22 parts of inulin, 4-6 parts of fructo-oligosaccharide, 4-6 parts of polydextrose and 2-4 parts of maltodextrin.
The prebiotics soybean protein peptide solid beverage preferably comprises the following raw materials in parts by weight: 65 parts of soybean protein peptide powder, 20 parts of inulin, 6 parts of fructo-oligosaccharide, 5 parts of polydextrose and 4 parts of maltodextrin.
The preparation process of the prebiotics soybean protein peptide solid beverage comprises the following steps:
step one, raw material preparation: selecting fresh and plump soybeans, extracting soybean protein peptide with the average molecular weight of 1000D by adopting a biological enzymolysis technology; selecting inulin extracted from grassland lettuce for later use; fructo-oligosaccharide, polydextrose and maltodextrin are required to be fine and smooth in powder quality and good in solubility;
step two, batching: weighing soybean protein peptide powder, inulin, fructo-oligosaccharide, polydextrose and maltodextrin according to the weight parts of the raw materials;
step three, pouring the raw materials weighed in the step two into a mixer for mixing for 15-18 minutes, and uniformly mixing to obtain mixed raw materials for later use;
step four, boiling and drying: the mixed raw materials are pulled into a boiling drying chamber; starting the boiling drying bed, and discharging the condensed water in the equipment and the steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then, the standby raw materials in the fluidized drying chamber are sent into a fluidized drying bed for drying, the time is controlled for 3-5 minutes when the temperature reaches 60-75 ℃, then the temperature is cooled to below 35 ℃, and the materials are discharged, packaged and packaged to prepare the prebiotics soybean protein peptide solid beverage.
The invention discloses an edible method and dosage of a prebiotics soybean protein peptide solid beverage, which comprises the following steps: adding 200 ml hot water of about 60 deg.C into 1-2 bags (10 g per bag) per time 1-2 times per day, and stirring well for drinking.
Example 1
The prebiotics soybean protein peptide solid beverage comprises the following raw materials in parts by weight: 65 parts of soybean protein peptide powder, 20 parts of inulin, 6 parts of fructo-oligosaccharide, 5 parts of polydextrose and 4 parts of maltodextrin.
The preparation process of the prebiotics soybean protein peptide solid beverage comprises the following steps:
step one, raw material preparation: selecting fresh and plump soybeans, extracting soybean protein peptide with the average molecular weight of 1000D by adopting a biological enzymolysis technology; selecting inulin extracted from grassland lettuce for later use; fructo-oligosaccharide, polydextrose and maltodextrin are required to be fine and smooth in powder quality and good in solubility;
step two, batching: weighing soybean protein peptide powder, inulin, fructo-oligosaccharide, polydextrose and maltodextrin according to the weight parts of the raw materials;
step three, pouring the raw materials weighed in the step two into a mixer for mixing for 15-18 minutes, and uniformly mixing to obtain mixed raw materials for later use;
step four, boiling and drying: the mixed raw materials are pulled into a boiling drying chamber; starting the boiling drying bed, and discharging the condensed water in the equipment and the steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then, feeding the raw materials mixed in the fourth step into a fluidized drying bed for drying, controlling the time for 4 minutes when the temperature reaches 70 ℃, then cooling the temperature to be below 35 ℃, discharging, bagging and packaging to prepare the prebiotics soybean protein peptide solid beverage.
Example 2
The prebiotics soybean protein peptide solid beverage comprises the following raw materials in parts by weight: 60 parts of soybean protein peptide powder, 15 parts of inulin, 4 parts of fructo-oligosaccharide, 4 parts of polydextrose and 2 parts of maltodextrin.
The preparation process of the prebiotics soybean protein peptide solid beverage comprises the following steps:
step one, raw material preparation: selecting fresh and plump soybeans, extracting soybean protein peptide with the average molecular weight of 1000D by adopting a biological enzymolysis technology; selecting inulin extracted from grassland lettuce for later use; fructo-oligosaccharide, polydextrose and maltodextrin are required to be fine and smooth in powder quality and good in solubility;
step two, batching: weighing soybean protein peptide powder, inulin, fructo-oligosaccharide, polydextrose and maltodextrin according to the weight parts of the raw materials;
step three, pouring the raw materials weighed in the step three into a mixer for mixing for 15-18 minutes, and uniformly mixing to obtain mixed raw materials for later use;
step four, boiling and drying: the mixed raw materials are pulled into a boiling drying chamber; starting the boiling drying bed, and discharging the condensed water in the equipment and the steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then, feeding the standby raw materials in the fluidized drying chamber into a fluidized drying bed for drying, controlling the time for 3 minutes when the temperature reaches 75 ℃, then cooling the temperature to be below 35 ℃, discharging, bagging and packaging to prepare the prebiotics soybean protein peptide solid beverage.
Example 3
The prebiotics soybean protein peptide solid beverage comprises the following raw materials in parts by weight: 67 parts of soybean protein peptide powder, 22 parts of inulin, 6 parts of fructo-oligosaccharide, 6 parts of polydextrose and 4 parts of maltodextrin.
The preparation process of the prebiotics soybean protein peptide solid beverage comprises the following steps:
step one, raw material preparation: selecting fresh and plump soybeans, extracting soybean protein peptide with the average molecular weight of 1000D by adopting a biological enzymolysis technology; selecting inulin extracted from grassland lettuce for later use; fructo-oligosaccharide, polydextrose and maltodextrin are required to be fine and smooth in powder quality and good in solubility;
step two, batching: weighing soybean protein peptide powder, inulin, fructo-oligosaccharide, polydextrose and maltodextrin according to the weight parts of the raw materials;
step three, pouring the raw materials weighed in the step three into a mixer for mixing for 15-18 minutes, and uniformly mixing to obtain mixed raw materials for later use;
step four, boiling and drying: the mixed raw materials are pulled into a boiling drying chamber; starting the boiling drying bed, and discharging the condensed water in the equipment and the steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then, sending the standby raw materials in the fluidized drying chamber into a fluidized drying bed for drying, controlling the time for 5 minutes when the temperature reaches 60 ℃, then cooling the temperature to be below 35 ℃, discharging, bagging and packaging to prepare the prebiotics soybean protein peptide solid beverage.
Typical case
Case 1: in a certain age, male is 45 years old, 175 cm in height, 70kg in weight, bad sleep, high working pressure, irregular diet, high blood pressure and blood sugar and bad mental state; after the prebiotics soybean protein peptide solid beverage is taken twice a day, 1 bag (10 g per bag) is taken each time, after 7 days, the mental state starts to be improved, and after the prebiotics soybean protein peptide solid beverage is continuously taken for 30 days, the blood sugar and the blood pressure are normal, the energy is full, and the skin is ruddy and glossy.
Case 2: willow, female, age 40, height 166 cm, weight 60 kg, office clerical staff, dry skin, dark yellow, dull, bad mental state, common cold, sore throat; after the prebiotics soybean protein peptide solid beverage is taken twice a day, 1 bag (10 g per bag) is taken each time, after 7 days continuously, the mental state starts to improve, and after the prebiotics soybean protein peptide solid beverage is continuously taken for 30 days, the skin is ruddy and glossy, the body resistance is also improved, and the cold is rarely caused.
Claims (3)
1. A prebiotics soybean protein peptide solid beverage is characterized in that: the composite material comprises the following raw materials in parts by weight: 60-67 parts of soybean protein peptide powder, 15-22 parts of inulin, 4-6 parts of fructo-oligosaccharide, 4-6 parts of polydextrose and 2-4 parts of maltodextrin.
2. The prebiotic soy protein peptide solid beverage of claim 1 wherein: the composite material comprises the following raw materials in parts by weight: 65 parts of soybean protein peptide powder, 20 parts of inulin, 6 parts of fructo-oligosaccharide, 5 parts of polydextrose and 4 parts of maltodextrin.
3. The process for preparing the prebiotic soy protein peptide solid beverage as claimed in claim 1 or 2, wherein: the method comprises the following steps:
step one, raw material preparation: selecting fresh and plump soybeans, extracting soybean protein peptide with the average molecular weight of 1000D by adopting a biological enzymolysis technology; selecting inulin extracted from grassland lettuce for later use; fructo-oligosaccharide, polydextrose and maltodextrin are required to be fine and smooth in powder quality and good in solubility;
step two, batching: weighing soybean protein peptide powder, inulin, fructo-oligosaccharide, polydextrose and maltodextrin according to the weight parts of the raw materials;
step three, pouring the raw materials weighed in the step two into a mixer for mixing for 15-18 minutes, and uniformly mixing to obtain mixed raw materials for later use;
step four, boiling and drying: pulling the raw materials mixed in the third step into a boiling drying chamber; starting the boiling drying bed, and discharging the condensed water in the equipment and the steam pipeline by using steam so as to ensure that the temperature in the boiling bed is heated uniformly; and then, the standby raw materials in the fluidized drying chamber are sent into a fluidized drying bed for drying, the time is controlled for 3-5 minutes when the temperature reaches 60-75 ℃, then the temperature is cooled to below 35 ℃, and the materials are discharged, packaged and packaged to prepare the prebiotics soybean protein peptide solid beverage.
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