CN111374252A - Low-bitter soybean peptide beverage and preparation method thereof - Google Patents
Low-bitter soybean peptide beverage and preparation method thereof Download PDFInfo
- Publication number
- CN111374252A CN111374252A CN202010274540.4A CN202010274540A CN111374252A CN 111374252 A CN111374252 A CN 111374252A CN 202010274540 A CN202010274540 A CN 202010274540A CN 111374252 A CN111374252 A CN 111374252A
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- CN
- China
- Prior art keywords
- parts
- low
- cyclodextrin
- soybean peptide
- bitter
- 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
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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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- 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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Abstract
The invention discloses a low-bitter soybean peptide beverage and a preparation method thereof, wherein the low-bitter soybean peptide beverage comprises the following raw materials, by weight, 50-2250 parts of low-molecular-weight soybean peptide, 20-1100 parts of cyclodextrin, 5-120 parts of sour agent, 20-40 parts of sweetening agent and 1-20 parts of other additives, wherein the cyclodextrin comprises one or more of α -cyclodextrin, gamma-cyclodextrin and group dextrin, the sour agent comprises one or more of lactic acid, sodium carbonate, sodium citrate, tripotassium citrate, trisodium bicarbonate, citric acid and malic acid, the sweetening agent comprises one or more of sucralose, stevioside, momordica grosvenori extract, glycyrrhizin, xylose, maltose, oligosaccharide, fructo oligosaccharide, xylitol, trehalose, aspartame and neotame, and the other additives comprise one or more of fruit extract, herbaceous wood extract and traditional Chinese medicine extract.
Description
Technical Field
The invention relates to the technical field of food and beverage, in particular to a low-bitter soybean peptide beverage and a preparation method thereof.
Background
The soybean peptide is a product obtained by enzymolysis of soybean protein isolate, and is easily absorbed by human body, so that the soybean peptide can be used as a component of beverage.
Because the soybean peptide can generate bitter taste, fermentation taste and astringent taste in the forming process, the soybean peptide beverage in the prior art has the problems of poor flavor and poor mouthfeel, and the existing soybean peptide beverage has single flavor and can not meet the increasing requirements of people on flavor and mouthfeel.
Disclosure of Invention
Based on this, the present invention aims to provide a soybean peptide beverage with low bitterness and a preparation method thereof.
The low-bitter soybean peptide beverage comprises the following raw materials in parts by weight: 50-2250 parts of low molecular weight soybean peptide, 20-1100 parts of cyclodextrin, 5-120 parts of sour agent, 20-40 parts of sweetener and 1-20 parts of other additives;
wherein the cyclodextrin comprises α -cyclodextrin, gamma-cyclodextrin, or cyclodextrin complex;
the sour agent comprises one or more of lactic acid, sodium carbonate, sodium citrate, tripotassium citrate, sodium sesquicarbonate, citric acid and malic acid;
the sweetener comprises one or more of sucralose, stevioside, fructus Siraitiae Grosvenorii extract, glycyrrhizin, xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol, trehalose, aspartame and neotame;
the other additives comprise one or more of fruit extract, wood herb extract and Chinese medicinal extract.
The low-bitter soybean peptide beverage disclosed by the invention takes low-molecular-weight soybean peptides as a main raw material, and is added with cyclodextrin, an acidulant, a sweetener, other additives and other components, the cyclodextrin has a hydrophobic inner cavity due to hydrophilic outer edge, and can provide a hydrophobic binding site, and the cyclodextrin is used as a main body to envelop various appropriate objects such as organic molecules, inorganic ions, gas molecules and the like, so that the cyclodextrin can improve the bitter taste, fermentation taste and astringency of the soybean peptides, the problem of poor flavor of the soybean peptides is solved, the beverage is mellow in flavor and pure in taste, and different acidulant, sweetener and other additives can make the low-bitter soybean peptide beverage have more abundant taste and meet the requirements of different consumers.
In some embodiments, the low-bitter soy peptide beverage comprises the following raw materials in parts by weight: 1500 parts of low molecular weight soybean peptide, 900 parts of cyclodextrin, 20-100 parts of sour agent, 25-35 parts of sweetening agent and 5-12 parts of other additives;
wherein the cyclodextrin is α -cyclodextrin, gamma-cyclodextrin or cyclodextrin group or a plurality of types of dextrin;
the sour agent comprises one or more of lactic acid, sodium carbonate, sodium citrate, tripotassium citrate, sodium sesquicarbonate, citric acid and malic acid;
the sweetener comprises one or more of sucralose, stevioside, fructus Siraitiae Grosvenorii extract, glycyrrhizin, xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol, trehalose, aspartame and neotame;
the other additives comprise one or more of fruit extract, wood herb extract and Chinese medicinal extract.
In some embodiments, the low-bitter soy peptide beverage comprises the following raw materials in parts by weight: 900 parts of low molecular weight soybean peptide, 500 parts of cyclodextrin, 70 parts of sour agent, 30 parts of sweetening agent and 6 parts of other additives;
wherein the cyclodextrin is α -cyclodextrin;
the sour agent comprises one or more of lactic acid, sodium carbonate, sodium citrate, tripotassium citrate, citric acid and malic acid;
the sweetener comprises one or more of xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol and trehalose;
the other additives comprise one or more of fruit extract, wood herb extract and Chinese medicinal extract.
In some embodiments, the low-bitter-taste soybean peptide beverage is a solid particle or liquid beverage, and when the low-bitter-taste soybean peptide beverage is a liquid beverage, the low-bitter-taste soybean peptide beverage further comprises 7000 parts by weight of water.
The invention further provides a preparation method of the low-bitter soybean peptide beverage, which is used for preparing the low-bitter soybean peptide beverage and is characterized in that: mixing low molecular weight soybean peptide, cyclodextrin, sour agent, sweetener and other additives, and making into low bitter soybean peptide beverage.
In some embodiments, the low-bitter soy peptide beverage is a solid particle or liquid beverage, and when the low-bitter soy peptide beverage is a liquid beverage, water is added and mixed uniformly to prepare the low-bitter soy peptide beverage.
In some embodiments, when the low-bitter soybean peptide beverage is a liquid beverage, the preparation method specifically comprises:
dissolving the low-molecular-weight soybean peptide into one third of water to obtain a mixture I;
dissolving cyclodextrin, an acidulant and a sweetener in one third of water to obtain a second mixture;
dissolving other additives in the remaining one third of water to obtain a third mixture;
and uniformly mixing the first mixture, the second mixture and the third mixture to obtain the liquid beverage.
In some embodiments, the preparation method further comprises: and uniformly mixing the first mixture, the second mixture and the third mixture, sterilizing, filtering and homogenizing to obtain the liquid beverage.
Compared with the prior art, the preparation method of the low-bitter soybean peptide beverage has the advantages of simple process, wide raw material source and suitability for popularization and application.
Detailed Description
The implementations described in the exemplary embodiments below are not intended to represent all implementations consistent with the present disclosure. Rather, they are merely examples of methods consistent with certain aspects of the present disclosure, as detailed in the appended claims.
The terminology used in the present disclosure is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items.
All the raw materials of the present invention are conventionally commercially available unless otherwise specified.
The low-bitter soybean peptide beverage comprises the following raw materials in parts by weight: 50-2250 parts of low molecular weight soybean peptide, 20-1100 parts of cyclodextrin, 5-120 parts of sour agent, 20-40 parts of sweetener and 1-20 parts of other additives.
Wherein the cyclodextrin comprises α -cyclodextrin, gamma-cyclodextrin, or cyclodextrin complex.
The cyclodextrin is a cyclic oligosaccharide, is conical, and consists of a hydrophobic inner cavity and a hydrophilic outer surface, α -cyclodextrin is polymerized by 6 glucose, β -cyclodextrin is polymerized by 7 glucose, and gamma-cyclodextrin is polymerized by 8 glucose.
α -Cyclodextrin is a cyclic oligosaccharide consisting of six D-glucopyranose units, enzymatically produced from native starch, with long-term stability, and currently, food-grade products are commercially available in large quantities.
Since many common dietary fibers contain reducing sugars, in foods and beverages, the reducing sugars react with protein in the Maillard reaction to cause a brownish color or other undesirable colors α -cyclodextrin contains no reducing sugars, has good solubility, and does not undergo discoloration and flavor formation in the Maillard reaction.
α -cyclodextrin is not easy to absorb moisture, and soybean peptide is easy to absorb moisture, so the two are organically combined together, the moisture absorption of the product can be effectively reduced, and the shelf life of the product is prolonged.
α -cyclodextrin is very stable under high heat or acidic conditions, and does not degrade at pH values below 2.4, thus, it has wider application range.
α -cyclodextrin has a molecular weight of 972Da and β -cyclodextrin has a molecular weight 1135Da, is difficult to absorb in vivo and mostly excreted in vitro in a shape of original shape α -cyclodextrin is slowest to metabolize in vivo and can be used as a better prebiotic to promote the proliferation of intestinal flora in vivo.
α -, β -, gamma-cyclodextrin with different cavity diameters can be selected to be embedded by substances with different molecular sizes, in the process of multiple tests, α -cyclodextrin can be effectively combined with bitter molecules forming soybean peptide to reduce the bitter taste and astringent taste of the soybean peptide, gamma-cyclodextrin can be effectively combined with molecules forming the fermented taste of the soybean peptide to reduce the fermented taste of the soybean peptide during brewing, and β -cyclodextrin does not have the effect.
The family dextrin is a high-branched-chain cyclodextrin, and the family dextrin is beneficial to absorption of branched-chain amino acid while improving the bad flavor of the soybean peptide.
Therefore, the cyclodextrin of the invention is selected from one or more of α -cyclodextrin, gamma-cyclodextrin and group dextrin.
The sour agent comprises one or more of lactic acid, sodium carbonate, sodium citrate, tripotassium citrate, sodium sesquicarbonate, citric acid and malic acid.
The sweetener comprises one or more of sucralose, stevioside, fructus Siraitiae Grosvenorii extract, glycyrrhizin, xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol, trehalose, aspartame and neotame.
The other additives comprise one or more of fruit extract, wood herb extract and Chinese medicinal extract.
The low-molecular-weight soybean peptide is used as a main raw material, the cyclodextrin, the sour agent, the sweetening agent, other additives and other ingredients are added, the cyclodextrin is hydrophobic in an inner cavity due to the fact that the outer edge of the cyclodextrin is hydrophilic, a hydrophobic combination part can be provided, and the cyclodextrin is used as a main body to envelop various proper objects such as organic molecules, inorganic ions, gas molecules and the like, so that the cyclodextrin can improve the bitterness, the fermentation taste and the astringency of the soybean peptide, the problem of poor flavor of the soybean peptide is solved, the beverage is mellow in flavor and pure in taste, and different sour agents, sweetening agents and other additives can enable the low-bitter soybean peptide beverage to be rich in flavor and meet the requirements of different consumers.
Example one
The low-bitter-taste soybean peptide beverage comprises the following raw materials in parts by weight: 50 parts of low molecular weight soybean peptide, 20 parts of cyclodextrin, 5 parts of sour agent, 20 parts of sweetening agent and 1 part of other additives.
Wherein the cyclodextrin comprises gamma-cyclodextrin.
The sour agent comprises malic acid.
The sweetener comprises sucralose and stevioside.
The other additives include fruit extract, which in this example is apple extract.
Comparison example 1
The soybean peptide beverage of the comparative example was prepared from substantially the same materials as those of the example, except that the above-mentioned γ -cyclodextrin was not added.
Example two
The low-bitter-taste soybean peptide beverage comprises the following raw materials in parts by weight: 2250 parts of low molecular weight soybean peptide, 1100 parts of cyclodextrin, 120 parts of sour agent, 40 parts of sweetener and 20 parts of other additives.
Wherein the cyclodextrin comprises α -cyclodextrin.
The sour agent comprises sodium carbonate, sodium citrate and tripotassium citrate.
The sweetener comprises xylose and maltose.
The other additives include a wood herb extract, and the wood herb extract of this example is a mint extract.
Comparative example two
The soybean peptide beverage of the second comparative example was prepared from substantially the same materials as those of the second example, except that the α -cyclodextrin was not added.
EXAMPLE III
The low-bitter-taste soybean peptide beverage comprises the following raw materials in parts by weight: 150 parts of low molecular weight soybean peptide, 200 parts of cyclodextrin, 60 parts of sour agent, 25 parts of sweetening agent and 4 parts of other additives.
Wherein the cyclodextrin comprises a family dextrin.
The acidulant includes tripotassium citrate, trisodium bicarbonate and citric acid.
The sweeteners include aspartame and neotame.
The other additives comprise traditional Chinese medicine extracts, and the traditional Chinese medicine extracts in the embodiment are medlar extracts.
Comparative example three
The soybean peptide beverage of the third comparative example was prepared from substantially the same materials as those of the third example, except that the group dextrin was not added.
Example four
The low-bitter-taste soybean peptide beverage comprises the following raw materials in parts by weight: 500 parts of low molecular weight soybean peptide, 400 parts of cyclodextrin, 20 parts of sour agent, 25 parts of sweetening agent and 5 parts of other additives.
Wherein the cyclodextrin is α -cyclodextrin and gamma-cyclodextrin.
The sour agent comprises sodium citrate and citric acid.
The sweetener comprises glycyrrhizin and trehalose.
The other additives include a fruit extract, and the fruit extract of this embodiment is a lemon extract.
Comparative example four
The soybean peptide beverage of comparative example four was prepared from substantially the same materials as those of example four except that the α -cyclodextrin and γ -cyclodextrin were not added.
EXAMPLE five
The low-bitter-taste soybean peptide beverage comprises the following raw materials in parts by weight: 1500 parts of low molecular weight soybean peptide, 900 parts of cyclodextrin, 100 parts of sour agent, 35 parts of sweetening agent and 12 parts of other additives.
Wherein the cyclodextrin is α -cyclodextrin, gamma-cyclodextrin and cyclodextrin complex.
The sour agent comprises lactic acid and sodium carbonate.
The sweetener comprises oligosaccharide, fructo-oligosaccharide and xylitol.
The other additives include a fruit extract, and the fruit extract of this example is an orange extract.
Comparative example five
The soybean peptide beverage of the comparative example v was prepared from substantially the same materials as those of the example v, except that the α -cyclodextrin, γ -cyclodextrin and group dextrin were not added.
EXAMPLE six
The low-bitter-taste soybean peptide beverage comprises the following raw materials in parts by weight: 900 parts of low molecular weight soybean peptide, 500 parts of cyclodextrin, 70 parts of sour agent, 30 parts of sweetening agent and 6 parts of other additives.
Wherein the cyclodextrin is α -cyclodextrin.
The sour agent comprises sodium carbonate, sodium citrate, tripotassium citrate and citric acid.
The sweetener comprises xylose, maltose, xylitol and trehalose.
The other additives include a wood herb extract, and the wood herb extract of this example is chrysanthemum powder.
Comparative example six
The soybean peptide beverage of comparative example six was prepared from substantially the same starting materials as in example six, except that the α -cyclodextrin was replaced with β -cyclodextrin.
EXAMPLE seven
The low-bitter-taste soybean peptide beverage comprises the following raw materials in parts by weight: 900 parts of low molecular weight soybean peptide, 500 parts of cyclodextrin, 70 parts of sour agent, 30 parts of sweetening agent and 6 parts of other additives.
Wherein the cyclodextrin is gamma-cyclodextrin.
The sour agent comprises lactic acid and malic acid.
The sweetener comprises xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol and trehalose.
The other additives comprise fruit extracts, and the fruit extracts are watermelon powder.
Of course, the fruit extract may also be banana powder, grape powder, pineapple powder, etc.
Comparative example seven
The soybean peptide beverage of comparative example seven was prepared from substantially the same starting materials as in example seven, except that the gamma-cyclodextrin was replaced with β -cyclodextrin.
Example eight
The low-bitter-taste soybean peptide beverage comprises the following raw materials in parts by weight: 900 parts of low molecular weight soybean peptide, 500 parts of cyclodextrin, 70 parts of sour agent, 30 parts of sweetening agent and 6 parts of other additives.
Wherein the cyclodextrin is a family dextrin.
The sour agent comprises lactic acid and malic acid.
The sweetener comprises xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol and trehalose.
The other additives comprise fruit extracts, and the fruit extracts are watermelon powder.
Of course, the fruit extract may also be banana powder, grape powder, pineapple powder, etc.
The fruit extract of this embodiment may also be replaced by a wood herb extract or a traditional Chinese medicine extract, the wood herb extract may be a woody or herbaceous extract, such as black tea powder, chrysanthemum powder, green tea powder, wild tea powder, honeysuckle powder, lotus seed powder, wheat flour, etc., and the traditional Chinese medicine extract may be ginseng powder, medlar powder, pseudo-ginseng powder, or extracts of white peony root, white poria, angelica dahurica, bletilla striata, sea buckthorn, etc.
Eight comparative examples
The soybean peptide beverage of comparative example eight was prepared from substantially the same materials as those of example eight except that the group dextrin was replaced with β -cyclodextrin.
The fruit extract, the wood herb extract or the Chinese herbal medicine extract in the first to the eighth embodiments can be changed according to the taste setting so as to meet the consumption requirements of different consumers.
Examples one to eight examples are solid particulate beverages which may preferably be mixed homogeneously in a solid beverage mixer and fed aseptically to an automatic packaging machine for packaging.
In order to demonstrate the flavor and mouthfeel of the low-bitter soybean peptide beverage of the present invention, the low-bitter soybean peptide beverages of examples one to eight and the soybean peptide beverages of control examples one to eight, which were provided to sensory evaluators with the same quality, were brewed with the same volume of water, and evaluated for odor, liquid color, and mouthfeel, and the evaluation results were as follows:
from the evaluation results of the above examples and comparative examples, it is clear that the low-bitter soybean peptide beverage prepared by adding cyclodextrin (α -cyclodextrin, γ -cyclodextrin, one or more of group dextrins) is significantly superior to the soybean peptide beverage without adding cyclodextrin or with β -cyclodextrin in flavor, liquid color and mouthfeel.
Example nine
In this example, on the basis of any one of the first to eighth examples, 5000-.
The preparation method of the low-bitter soybean peptide beverage is used for preparing the low-bitter soybean peptide beverage in the first to eighth embodiments, and the low-molecular-weight soybean peptide, the cyclodextrin, the sour agent, the sweetener and other additives are uniformly mixed to prepare the low-bitter soybean peptide beverage.
Further, in addition to the above preparation method, water is further added and mixed uniformly to prepare a low-bitter soybean peptide beverage, which can be used for preparing a liquid beverage of the low-bitter soybean peptide beverage of example nine, and the preparation method specifically comprises:
s1, dissolving low-molecular-weight soybean peptide into one third of water (normal-temperature water) to obtain a mixture I;
s2, dissolving cyclodextrin, a sour agent and a sweetening agent into one third of water to obtain a second mixture;
s3, dissolving other additives into the remaining one third of water to obtain a third mixture;
and S4, uniformly mixing the mixture I, the mixture II and the mixture III to obtain the liquid beverage.
The S4 further includes: and uniformly mixing the first mixture, the second mixture and the third mixture, sterilizing, filtering and homogenizing to obtain the liquid beverage. And (4) ensuring the sterile state in the filtering and homogenizing processes, and performing sterile canning after the homogenization is finished.
In the above-mentioned processes from S1 to S4, the impurity particles generated may not be treated unless they affect the texture, or the product may be a particle-free liquid beverage after filtration by a filter and then homogenized if it affects the texture or the product is required to be a particle-free liquid beverage.
Compared with the prior art, the preparation method of the low-bitter soybean peptide beverage has the advantages of simple process, wide raw material source and suitability for popularization and application.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (8)
1. The low-bitter-taste soybean peptide beverage is characterized by comprising the following raw materials in parts by weight: 50-2250 parts of low molecular weight soybean peptide, 20-1100 parts of cyclodextrin, 5-120 parts of sour agent, 20-40 parts of sweetener and 1-20 parts of other additives;
wherein the cyclodextrin comprises α -cyclodextrin, gamma-cyclodextrin, or cyclodextrin complex;
the sour agent comprises one or more of lactic acid, sodium carbonate, sodium citrate, tripotassium citrate, sodium sesquicarbonate, citric acid and malic acid;
the sweetener comprises one or more of sucralose, stevioside, fructus Siraitiae Grosvenorii extract, glycyrrhizin, xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol, trehalose, aspartame and neotame;
the other additives comprise one or more of fruit extract, wood herb extract and Chinese medicinal extract.
2. The low bitter soy peptide beverage of claim 1, wherein: the low-bitter soybean peptide beverage comprises the following raw materials in parts by weight: 1500 parts of low molecular weight soybean peptide, 900 parts of cyclodextrin, 20-100 parts of sour agent, 25-35 parts of sweetening agent and 5-12 parts of other additives;
wherein the cyclodextrin is α -cyclodextrin, gamma-cyclodextrin or cyclodextrin group or a plurality of types of dextrin;
the sour agent comprises one or more of lactic acid, sodium carbonate, sodium citrate, tripotassium citrate, sodium sesquicarbonate, citric acid and malic acid;
the sweetener comprises one or more of sucralose, stevioside, fructus Siraitiae Grosvenorii extract, glycyrrhizin, xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol, trehalose, aspartame and neotame;
the other additives comprise one or more of fruit extract, wood herb extract and Chinese medicinal extract.
3. The low bitter soy peptide beverage of claim 2, wherein: the low-bitter soybean peptide beverage comprises the following raw materials in parts by weight: 900 parts of low molecular weight soybean peptide, 500 parts of cyclodextrin, 70 parts of sour agent, 30 parts of sweetening agent and 6 parts of other additives;
wherein the cyclodextrin is α -cyclodextrin;
the sour agent comprises one or more of lactic acid, sodium carbonate, sodium citrate, tripotassium citrate, citric acid and malic acid;
the sweetener comprises one or more of xylose, maltose, oligosaccharide, fructo-oligosaccharide, xylitol and trehalose;
the other additives comprise one or more of fruit extract, wood herb extract and Chinese medicinal extract.
4. The low bitter soy peptide beverage of any one of claims 1-3, wherein: the low-bitter-taste soybean peptide beverage is solid particles or liquid beverage, and when the low-bitter-taste soybean peptide beverage is liquid beverage, the low-bitter-taste soybean peptide beverage further comprises 7000 parts by weight of water.
5. A method for producing a low-bitter soybean peptide drink according to any one of claims 1 to 3, which comprises: mixing low molecular weight soybean peptide, cyclodextrin, sour agent, sweetener and other additives, and making into low bitter soybean peptide beverage.
6. The method for producing a low-bitter soybean peptide beverage according to claim 5, which is used for producing the low-bitter soybean peptide beverage according to claim 4, characterized in that: the low-bitter-taste soybean peptide beverage is solid particles or liquid beverage, and when the low-bitter-taste soybean peptide beverage is liquid beverage, water is added and mixed uniformly to prepare the low-bitter-taste soybean peptide beverage.
7. The method of preparing a low bitter soybean peptide beverage according to claim 6, wherein: when the low-bitter soybean peptide beverage is a liquid beverage, the preparation method specifically comprises the following steps:
dissolving the low-molecular-weight soybean peptide into one third of water to obtain a mixture I;
dissolving cyclodextrin, an acidulant and a sweetener in one third of water to obtain a second mixture;
dissolving other additives in the remaining one third of water to obtain a third mixture;
and uniformly mixing the first mixture, the second mixture and the third mixture to obtain the liquid beverage.
8. The method of preparing a low bitter soy peptide beverage of claim 7, wherein: the preparation method also comprises the following steps: and uniformly mixing the first mixture, the second mixture and the third mixture, sterilizing, filtering and homogenizing to obtain the liquid beverage.
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