CN114176132A - Sports beverage and preparation method thereof - Google Patents
Sports beverage and preparation method thereof Download PDFInfo
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- CN114176132A CN114176132A CN202111454723.5A CN202111454723A CN114176132A CN 114176132 A CN114176132 A CN 114176132A CN 202111454723 A CN202111454723 A CN 202111454723A CN 114176132 A CN114176132 A CN 114176132A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 97
- 238000002156 mixing Methods 0.000 claims abstract description 56
- 239000012528 membrane Substances 0.000 claims abstract description 39
- 238000001914 filtration Methods 0.000 claims abstract description 32
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 20
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 19
- 108010059881 Lactase Proteins 0.000 claims abstract description 19
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 19
- 229940116108 lactase Drugs 0.000 claims abstract description 19
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 19
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 17
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 10
- 238000005374 membrane filtration Methods 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 238000012859 sterile filling Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000014633 carbohydrates Nutrition 0.000 abstract description 17
- 239000003792 electrolyte Substances 0.000 abstract description 17
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 16
- 239000008101 lactose Substances 0.000 abstract description 16
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 15
- 239000011574 phosphorus Substances 0.000 abstract description 15
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 14
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 14
- 239000011591 potassium Substances 0.000 abstract description 14
- 229910052700 potassium Inorganic materials 0.000 abstract description 14
- 239000011734 sodium Substances 0.000 abstract description 14
- 229910052708 sodium Inorganic materials 0.000 abstract description 14
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 13
- 239000011575 calcium Substances 0.000 abstract description 13
- 229910052791 calcium Inorganic materials 0.000 abstract description 13
- 150000001720 carbohydrates Chemical class 0.000 abstract description 13
- 235000013336 milk Nutrition 0.000 abstract description 13
- 239000008267 milk Substances 0.000 abstract description 13
- 210000004080 milk Anatomy 0.000 abstract description 13
- 235000011496 sports drink Nutrition 0.000 abstract description 13
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 12
- 239000011777 magnesium Substances 0.000 abstract description 12
- 229910052749 magnesium Inorganic materials 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000000047 product Substances 0.000 abstract description 8
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013162 Cocos nucifera Nutrition 0.000 abstract description 3
- 244000060011 Cocos nucifera Species 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 8
- 239000012467 final product Substances 0.000 description 7
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- -1 Carbohydrate compound Chemical class 0.000 description 4
- 229910000861 Mg alloy Inorganic materials 0.000 description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 4
- 159000000000 sodium salts Chemical class 0.000 description 4
- 239000012530 fluid Substances 0.000 description 3
- 235000020121 low-fat milk Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000010349 pulsation Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J11/00—Apparatus for treating milk
- A01J11/06—Strainers or filters for milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a sports beverage, which comprises the following steps: (1) pasteurizing raw milk, filtering by a reverse osmosis membrane, and collecting trapped liquid to obtain feed liquid A; (2) filtering the feed liquid A by an ultrafiltration membrane, and collecting filtrate to obtain feed liquid B; (3) mixing lactase and the feed liquid B to obtain feed liquid C; (4) mixing coconut water with the feed liquid C to obtain feed liquid D; (5) and (5) sterilizing the feed liquid D, cooling and filling. The obtained sports beverage contains natural electrolytes (potassium, sodium, calcium, magnesium, phosphorus), vitamins and carbohydrates of milk and coconut. The carbohydrate content is more than or equal to 4.5 percent, the electrolyte is improved by 2-3 times compared with the traditional sports drink, and 0 lactose is well absorbed. The product can be stored at normal temperature, and has fresh and sweet taste and good flavor; can maintain body fluid balance, and has long water replenishing time, and can provide better water, electrolyte and energy for sports enthusiasts.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a sports beverage and a preparation method thereof.
Background
In beverage plates, sports drinks are the fastest growing beverage variety in yield. The demand of the human body for sports drinks is to rapidly replenish moisture, energy and electrolytes. Therefore, the sports drink contains a proper amount of monosaccharide or disaccharide for providing energy, and the content is generally 5-10%; in addition, it is necessary to contain a proper amount of electrolytes such as sodium, potassium, calcium, etc. to supplement the loss of electrolytes due to perspiration by exercise. In recent years, the market has more products such as pulsation, scream, google and red bull, and most of the beverages are artificially prepared instead of natural.
Milk is the best source of protein, lipids, vitamins and minerals. England scientists find that milk has better water replenishing effect than sports drink, and the milk is a novel, safe and effective sports drink for all sports people with lactose tolerance. The study conducted low fat milk, low fat milk plus sodium chloride, a sports drink and water on loss of water in subjects moving in hot environments concluded that low fat milk promotes a rapid recovery of loss of water from exercise and is superior to commercial sports drinks. The reason for this may be that milk contains large amounts of electrolytes such as sodium and potassium, which contribute to the retention of body water.
Coconut water is mainly aqueous liquid from the inside of the coconut cavity, and the coconut water is clear and sweet, glittering and translucent, cool and thirst-quenching. The coconut water has a low solid content (2-5% wet basis), and contains sugar and mineral elements as main ingredients, and small amounts of protein, amino acid and other trace components. The basic ionic components of coconut water can supplement electrolytes such as sodium, potassium, magnesium and calcium lost by sweat flow, and can be used as an effective electrolyte-supplementing beverage, which is a nutritious natural sport and functional beverage.
In earlier researches of the applicant, milk is concentrated by an ultrafiltration membrane, and the measured filtrate contains lactose and a large amount of natural electrolytes such as sodium, potassium, calcium, magnesium, phosphorus and the like, so that the requirements of rapidly supplementing water, energy and electrolytes can be met. There is currently no study of combining milk ultrafiltration concentrate filtrate with coconut water to develop a sports drink.
Disclosure of Invention
The present invention provides a method for preparing a natural sports drink, which contains natural electrolytes (potassium, sodium, calcium, magnesium, phosphorus), vitamins and carbohydrates in milk and coconut. The carbohydrate content is more than or equal to 4.5 percent, the electrolyte is improved by 2-3 times compared with the traditional sports drink, and 0 lactose is well absorbed. The product can be stored at normal temperature, and has fresh and sweet taste and good flavor; can maintain body fluid balance, and has long water replenishing time, and can provide better water, electrolyte and energy for sports enthusiasts.
The invention mainly solves the technical problems through the following technical scheme.
The invention provides a preparation method of a sports beverage, which comprises the following steps:
(1) pasteurizing raw milk, filtering by a reverse osmosis membrane, and collecting trapped liquid to obtain feed liquid A;
(2) filtering the feed liquid A by an ultrafiltration membrane, and collecting filtrate to obtain feed liquid B;
(3) mixing lactase and the feed liquid B to obtain feed liquid C;
(4) mixing coconut water with the feed liquid C to obtain feed liquid D;
(5) and (5) sterilizing the feed liquid D, cooling and filling.
Preferably, in the step (1), the raw milk is skim raw milk, and the protein content is 2.9% and the fat content is 0%.
Preferably, in the step (1), the pasteurization condition is 72-75 ℃ for 15 s; the reverse osmosis membrane is an organic reverse osmosis coiled membrane, and the concentration ratio is 1.2-1.3; the filtering temperature of the reverse osmosis membrane is 2-6 ℃.
Preferably, in the step (2), the protein content of the feed liquid B is less than or equal to 0.2 percent; the aperture of the ultrafiltration membrane is 5000-8000 daltons; the temperature of ultrafiltration membrane filtration is 2-6 ℃.
Preferably, in the step (3), the enzymatic activity of the lactase is more than or equal to 5000 NLI/g; the mixing is stirring mixing, and the stirring speed is 100-120 rpm/min; the mixing temperature is 4-8 ℃, and the mixing time is 15-20 hours.
Preferably, in the step (4), the coconut water is natural coconut water, and the total sugar content is more than or equal to 3.0%; the mixing is stirring mixing, the mixing temperature is 4-10 ℃, and the mixing time is 15-20 minutes.
Preferably, the feed liquid B, the coconut water and the lactase comprise the following components in percentage by weight: 54.88 to 59.88 percent of feed liquid B, 40 to 45 percent of coconut water and 0.08 to 0.12 percent of lactase.
Preferably, in the step (5), the sterilization is steam immersion ultrahigh-temperature instant sterilization, the temperature is 150-158 ℃, and the time is 2-3 s; the cooling temperature is reduced to 16-26 ℃; and (5) sterile filling.
The invention also provides a sports beverage prepared by the preparation method.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
Compared with the prior art, the invention has the positive improvement effects that:
(1) the preparation method of the natural sports beverage combines the coconut water and the milk filtrate, the bad flavor of the milk filtrate is covered by the flavor of the coconut water, and the prepared sports beverage can be stored at normal temperature, has fresh and sweet taste and good flavor.
(2) The sports beverage prepared by the invention contains natural electrolytes (potassium, sodium, calcium, magnesium and phosphorus), vitamins and carbohydrates in milk and coconut water. The carbohydrate content is more than or equal to 4.5 percent, the electrolyte is improved by 2-3 times compared with the traditional sports drink, and 0 lactose is well absorbed. Can maintain body fluid balance, and has long water replenishing time, and can provide better water, electrolyte and energy for sports enthusiasts.
Detailed Description
A preparation method of a sports beverage comprises the following steps:
(1) pasteurizing raw milk, filtering by a reverse osmosis membrane, and collecting trapped liquid to obtain feed liquid A;
(2) filtering the feed liquid A by an ultrafiltration membrane, and collecting filtrate to obtain feed liquid B;
(3) mixing lactase and the feed liquid B to obtain feed liquid C;
(4) mixing coconut water with the feed liquid C to obtain feed liquid D;
(5) and (5) sterilizing the feed liquid D, cooling and filling.
In the invention, the protein content of the feed liquid B is less than or equal to 0.2 percent; the raw milk is defatted raw milk, the protein content is 2.9 percent, the fat content is 0 percent, and the requirements of GB-19301 national food safety standard-raw milk are met. The coconut water is natural coconut water, and the total sugar content is more than or equal to 3.0 percent; the lactase is conventional in the field, and preferably the enzyme activity is more than or equal to 5000 NLI/g. The addition amount of the feed liquid B is 54.88-59.88%, preferably 56-58%, and more preferably 57% based on the percentage of the sports beverage as 100%; the addition amount of the coconut water is 40 to 45 percent, preferably 41 to 43 percent, and more preferably 42 percent; the amount of lactase added is 0.08% to 0.12%, preferably 0.09% to 0.11%, more preferably 0.10%.
In the invention, the pasteurization condition in the step (1) is 72-75 ℃ for 15s, preferably 72 ℃ for 15 s. The Reverse Osmosis (RO) membrane filtration is conventional in the field, the RO membrane is an organic reverse osmosis roll membrane, and the concentration ratio is 1.2-1.3; the RO membrane filtration temperature is preferably 2-6 ℃, and more preferably 4 ℃; what is needed is
In the invention, the ultrafiltration membrane filtration in the step (2) is conventional in the field, and the aperture of the ultrafiltration membrane is 5000-8000 dalton, preferably 5000 dalton; the filtering temperature of the ultrafiltration membrane is preferably 2-6 ℃, and more preferably 4 ℃; the feed liquid B is used for obtaining a filtrate based on that the trapped fluid reaches 9.0g/100g of protein.
In the present invention, the mixing method and conditions in step (3) are conventional in the art. The mixing temperature is preferably 4-8 ℃, and more preferably 6 ℃; the mixing time is preferably 15-20 hours, and more preferably 18 hours; the mixing is preferably stirring mixing, and the stirring speed is preferably 100-120 rpm/min, and more preferably 110 rpm/min.
In the present invention, the mixing method and conditions in step (4) are conventional in the art. The mixing temperature is preferably 4-10 ℃, and more preferably 6 ℃; the mixing time is preferably 15 to 20 minutes, and more preferably 18 minutes.
In the invention, the sterilization in the step (5) is steam immersion type ultrahigh temperature instant sterilization. The steam immersion type ultra-high temperature sterilization temperature is 150-158 ℃, and preferably 155 ℃. The time of the ultra-high temperature sterilization is 2-3 s, preferably 2.5 s. The cooling is conventional in the field, and preferably the temperature of the final product is reduced to 16-26 ℃, and more preferably 21 ℃. The filling is an aseptic filling as is conventional in the art.
The invention also provides a sports beverage.
The present invention is described in further detail below by way of specific examples, but the present invention is not limited thereby within the scope of the examples. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the examples described below, raw milk was obtained from Guangming Dairy, coconut water was obtained from Shanghai Jicong, and lactase was obtained from Disemann trade (Shanghai) Inc
Example 1
The raw material formula is as follows:
the preparation method comprises the following steps:
(1) pasteurizing raw milk (72 deg.C, 15s), filtering with RO membrane (filtering temperature 2 deg.C, concentration ratio 1.2), and collecting the trapped liquid to obtain feed liquid A;
(2) filtering the material liquid A with an ultrafiltration membrane (the filtering temperature is 2 ℃, and the membrane aperture is 5000 daltons), and collecting filtrate to obtain material liquid B;
(3) mixing lactase and the feed liquid B at the mixing temperature of 4 ℃, the stirring speed of 100rpm/min and the mixing time of 15 hours to obtain feed liquid C;
(4) mixing coconut water and feed liquid C at 4 deg.C for 15min to obtain feed liquid D;
(5) sterilizing the feed liquid D (steam immersion ultra-high temperature sterilization, 150 deg.C, 2s), cooling (16 deg.C), and packaging.
The content indexes of potassium, sodium, calcium, magnesium, phosphorus, lactose and carbohydrate in the final product of the embodiment are as follows:
| item | Per 100mL |
| Potassium salt | 199.8mg |
| Sodium salt | 37.9mg |
| Calcium carbonate | 35.9mg |
| Magnesium alloy | 7.5mg |
| Phosphorus (P) | 60.9mg |
| Lactose | 0g |
| Carbohydrate compound | 4.8g |
The content of potassium, sodium, calcium, magnesium and phosphorus is measured according to the measuring method of the national standard GB 5009.268; the lactose content is measured according to the measuring method of the national standard GB 5413.5; the carbohydrate was measured according to the method of GB/Z21922. The same applies to the following examples.
Example 2
The raw material formula is as follows:
the preparation method comprises the following steps:
(1) pasteurizing raw milk (75 ℃, 15s), filtering with RO membrane (filtering temperature 6 ℃, concentration ratio 1.3), collecting the trapped fluid to obtain feed liquid A;
(2) filtering the material liquid A with an ultrafiltration membrane (the filtering temperature is 6 ℃, and the membrane aperture is 8000 daltons), and collecting filtrate to obtain material liquid B;
(3) mixing lactase and the feed liquid B at the mixing temperature of 8 ℃, the stirring speed of 120rpm/min and the mixing time of 20 hours to obtain feed liquid C;
(4) mixing coconut water and the feed liquid C at 10 deg.C for 20min to obtain feed liquid D;
(5) sterilizing the feed liquid D (steam immersion ultra-high temperature sterilization, 158 deg.C, 3s), cooling (26 deg.C), and packaging.
The content indexes of potassium, sodium, calcium, magnesium, phosphorus, lactose and carbohydrate in the final product of the embodiment are as follows:
| item | Per 100mL |
| Potassium salt | 199.7mg |
| Sodium salt | 36.4mg |
| Calcium carbonate | 34.2mg |
| Magnesium alloy | 7.4mg |
| Phosphorus (P) | 61.7mg |
| Lactose | 0g |
| Carbohydrate compound | 4.6g |
Example 3
The raw material formula is as follows:
the preparation method comprises the following steps:
(1) pasteurizing raw milk (72 deg.C, 15s), filtering with RO membrane (6 deg.C, concentration ratio 1.3), collecting the trapped liquid to obtain feed liquid A;
(2) filtering the material liquid A with an ultrafiltration membrane (the filtering temperature is 2 ℃, and the membrane aperture is 8000 daltons), and collecting filtrate to obtain material liquid B;
(3) mixing lactase and the feed liquid B at the mixing temperature of 4 ℃, the stirring speed of 120rpm/min and the mixing time of 20 hours to obtain feed liquid C;
(4) mixing coconut water and feed liquid C at 4 deg.C for 20min to obtain feed liquid D;
(5) sterilizing the feed liquid D (steam immersion ultra-high temperature sterilization, 150 deg.C, 3s), cooling (26 deg.C), and packaging.
The content indexes of potassium, sodium, calcium, magnesium, phosphorus, lactose and carbohydrate in the final product of the embodiment are as follows:
| item | Per 100mL |
| Potassium salt | 199.7mg |
| Sodium salt | 37.9mg |
| Calcium carbonate | 35.9mg |
| Magnesium alloy | 7.5mg |
| Phosphorus (P) | 60.9mg |
| Lactose | 0g |
| Carbohydrate compound | 4.8g |
Example 4
The raw material formula is as follows:
the preparation method comprises the following steps:
(1) pasteurizing raw milk (75 ℃, 15s), filtering with RO membrane (filtering temperature 2 ℃, concentration ratio 1.2), collecting the trapped fluid to obtain feed liquid A;
(2) filtering the material liquid A with an ultrafiltration membrane (the filtering temperature is 6 ℃, and the membrane aperture is 5000 daltons), and collecting filtrate to obtain material liquid B;
(3) mixing lactase and the feed liquid B at the mixing temperature of 8 ℃, the stirring speed of 100rpm/min and the mixing time of 15 hours to obtain feed liquid C;
(4) mixing coconut water and feed liquid C at 10 deg.C for 15min to obtain feed liquid D;
(5) sterilizing the feed liquid D (steam immersion ultra-high temperature sterilization, 158 deg.C, 2s), cooling (16 deg.C), and packaging.
The content indexes of potassium, sodium, calcium, magnesium, phosphorus, lactose and carbohydrate in the final product of the embodiment are as follows:
| item | Per 100mL |
| Potassium salt | 199.8mg |
| Sodium salt | 36.5mg |
| Calcium carbonate | 34.2mg |
| Magnesium alloy | 7.4mg |
| Phosphorus (P) | 61.7mg |
| Lactose | 0g |
| Carbohydrate compound | 4.6g |
Example 5
The raw material formula is as follows:
the preparation method comprises the following steps:
(1) pasteurizing raw milk (73 deg.C, 15s), filtering with RO membrane (4 deg.C, concentration ratio 1.25), collecting the trapped liquid to obtain feed liquid A;
(2) filtering the material liquid A with ultrafiltration membrane (filtering temperature 4 deg.C, membrane aperture 6000 daltons), and collecting filtrate to obtain material liquid B;
(3) mixing lactase and the feed liquid B at the mixing temperature of 6 ℃, the stirring speed of 110rpm/min and the mixing time of 17.5 hours to obtain feed liquid C;
(4) mixing coconut water and feed liquid C at 7 deg.C for 17min to obtain feed liquid D;
(5) sterilizing the solution D (steam immersion ultra-high temperature sterilization, 154 deg.C, 2.5s), cooling (20 deg.C), and packaging.
The content indexes of potassium, sodium, calcium, magnesium, phosphorus, lactose and carbohydrate in the final product of the embodiment are as follows:
example 6
The raw material formula is as follows:
the preparation method comprises the following steps:
(1) pasteurizing raw milk (72 deg.C, 15s), filtering with RO membrane (4 deg.C, concentration ratio 1.30), and collecting the trapped liquid to obtain feed liquid A;
(2) filtering the material liquid A with an ultrafiltration membrane (the filtering temperature is 4 ℃, and the membrane aperture is 5000 daltons), and collecting filtrate to obtain material liquid B;
(3) mixing lactase and the feed liquid B, wherein the mixing temperature is 6 ℃, the stirring speed is 110rpm/min, and the mixing time is 18 hours, so that feed liquid C is obtained;
(4) mixing coconut water and feed liquid C at 6 deg.C for 15min to obtain feed liquid D;
(5) sterilizing the feed liquid D (steam immersion ultra-high temperature sterilization, 155 deg.C, 2.5s), cooling (20 deg.C), and packaging.
The content indexes of potassium, sodium, calcium, magnesium, phosphorus, lactose and carbohydrate in the final product of the embodiment are as follows:
effect example 1
Sensory evaluation was performed on examples 1 to 6 and on commercial sports drink products. Selecting 30 mild sports fitness enthusiasts with the ages of 25-45 years, grading the product according to 3 indexes of transparency, mouthfeel and taste, wherein the total score of the 3 indexes is used as a sample evaluation score, the average score of 30 people is used as a final evaluation score, and the grading rule is shown in table 1. The results of the experiments are reported in table 2.
TABLE 1 sensory evaluation criteria for sports beverages
TABLE 2 sensory evaluation results
As can be seen from the data in Table 2, the product prepared by the invention is basically recognized in transparency, taste and flavor ratio, has pleasant taste and flavor, fresh and sweet taste and clear and transparent color, can maintain the balance of body fluid, has lasting water supplement, and can provide natural water, electrolyte and energy for sports enthusiasts.
Comparative example 1
Comparative example 1 the sterilization process in step (5) was carried out in an indirect (tubular UHT or plate UHT) manner, and the remaining process steps and conditions were the same as in example 6.
The product of comparative example 1 was cloudy and precipitated as white flocs, and the cooked taste was heavy, failing to achieve the present invention.
Comparative example 2
Comparative example 2 the total starting material was milk filtrate without the addition of coconut water and the remaining process steps and conditions were the same as in example 6.
The product of comparative example 2 had a less acceptable taste and flavor, had an obvious off-flavor, and was not able to be used in the present invention.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A preparation method of sports beverage is characterized by comprising the following steps:
(1) pasteurizing raw milk, filtering by a reverse osmosis membrane, and collecting trapped liquid to obtain feed liquid A;
(2) filtering the feed liquid A by an ultrafiltration membrane, and collecting filtrate to obtain feed liquid B;
(3) mixing lactase and the feed liquid B to obtain feed liquid C;
(4) mixing coconut water with the feed liquid C to obtain feed liquid D;
(5) and (5) sterilizing the feed liquid D, cooling and filling.
2. The method of claim 1, wherein in step (1), the raw milk is skim raw milk, and the protein content is 2.9% and the fat content is 0%.
3. The method for preparing a sports beverage according to claim 1, wherein in step (1), the pasteurization conditions are 72-75 ℃ for 15 s; the reverse osmosis membrane is an organic reverse osmosis coiled membrane, and the concentration ratio is 1.2-1.3; the filtering temperature of the reverse osmosis membrane is 2-6 ℃.
4. The method for preparing a sports beverage according to claim 1, wherein in step (2), the protein content of the feed liquid B is less than or equal to 0.2%; the aperture of the ultrafiltration membrane is 5000-8000 daltons; the temperature of ultrafiltration membrane filtration is 2-6 ℃.
5. The method for preparing a sports beverage according to claim 1, wherein in step (3), the enzymatic activity of lactase is greater than or equal to 5000 NLI/g; the mixing is stirring mixing, and the stirring speed is 100-120 rpm/min; the mixing temperature is 4-8 ℃, and the mixing time is 15-20 hours.
6. The method for preparing sports beverage according to claim 1, wherein in step (4), the coconut water is natural coconut water, and the total sugar content is more than or equal to 3.0%; the mixing is stirring mixing, the mixing temperature is 4-10 ℃, and the mixing time is 15-20 minutes.
7. The method for preparing a sports beverage according to claim 1, wherein the feed liquid B, coconut water and lactase are in the following weight percentages: 54.88 to 59.88 percent of feed liquid B, 40 to 45 percent of coconut water and 0.08 to 0.12 percent of lactase.
8. The method for preparing a sports beverage according to claim 1, wherein in the step (5), the sterilization is steam immersion type ultra-high temperature instant sterilization, the temperature is 150-158 ℃, and the time is 2-3 s; the cooling temperature is reduced to 16-26 ℃; and (5) sterile filling.
9. A sports beverage produced by the production method according to any one of claims 1 to 8.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0364053A1 (en) * | 1988-10-13 | 1990-04-18 | Dmv-Campina B.V. | A process for preparing hypotonic or isotonic beverages |
| CN105961933A (en) * | 2016-05-12 | 2016-09-28 | 统企业(中国)投资有限公司昆山研究开发中心 | Natural electrolyte-containing coconut water sports drink and preparation method thereof |
| US20200375205A1 (en) * | 2019-05-30 | 2020-12-03 | GoodSport Nutrition LLC | Shelf stable sports nutrition beverages made from dairy permeate |
| CN113016883A (en) * | 2019-12-05 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of permeate liquid generated in production of concentrated milk, electrolyte beverage and preparation method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0364053A1 (en) * | 1988-10-13 | 1990-04-18 | Dmv-Campina B.V. | A process for preparing hypotonic or isotonic beverages |
| CN105961933A (en) * | 2016-05-12 | 2016-09-28 | 统企业(中国)投资有限公司昆山研究开发中心 | Natural electrolyte-containing coconut water sports drink and preparation method thereof |
| US20200375205A1 (en) * | 2019-05-30 | 2020-12-03 | GoodSport Nutrition LLC | Shelf stable sports nutrition beverages made from dairy permeate |
| CN113016883A (en) * | 2019-12-05 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of permeate liquid generated in production of concentrated milk, electrolyte beverage and preparation method |
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