CN115211469A - Low-sugar healthy almond composite protein beverage - Google Patents
Low-sugar healthy almond composite protein beverage Download PDFInfo
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- CN115211469A CN115211469A CN202110408554.5A CN202110408554A CN115211469A CN 115211469 A CN115211469 A CN 115211469A CN 202110408554 A CN202110408554 A CN 202110408554A CN 115211469 A CN115211469 A CN 115211469A
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- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a low-sugar healthy almond composite protein drink, which comprises the following components in percentage by weight: the almond kernel health-care beverage comprises the following components in parts by weight: 50-90 parts of almond kernel, 5-10 parts of peanut kernel, 3-5 parts of inulin, 3-5 parts of xylitol, 3-5 parts of oligosaccharide, 0.1-1 part of emulsifier and 0.1-1 part of phosphate; the vegetable protein is diversified, multiple trace elements required by a human body can be supplemented, and the effects of reducing blood fat, preventing and reducing cardiovascular diseases, improving the immunity of the organism and improving the disease resistance are achieved; meanwhile, the beverage not only can provide daily required nutrients, but also has low sugar content, so that people who need low-sugar diet can drink the beverage at ease, and the intestinal flora can be further improved and constipation can be further treated.
Description
Technical Field
The invention belongs to the technical field of badam drinks, and particularly relates to a low-sugar healthy badam compound protein drink.
Background
Almond is a widely popular nut produced around the world. Because of the inconvenience of eating a nut product that is too dry, it is imperative to design a badam vegetable protein beverage. However, the existing almond vegetable protein beverage excessively pursues the mouthfeel, so that the sugar content is high, the eating excessive amount is harmful to the health, the consumption of people needing low-sugar diet is limited, and the vegetable protein is single, so that the low-sugar healthy almond composite protein beverage is necessary to solve the problems.
Disclosure of Invention
The invention aims to provide a low-sugar healthy almond composite protein drink to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a low-sugar healthy almond composite protein drink comprises the following formula: the almond kernel health-care beverage comprises the following components in parts by weight: 50-90 parts of almond kernel, 5-10 parts of peanut kernel, 3-5 parts of inulin, 3-5 parts of xylitol, 3-5 parts of oligosaccharide, 0.1-1 part of emulsifier and 0.1-1 part of phosphate.
The low-sugar healthy almond composite protein drink is prepared by the following steps: step one, pretreating raw materials; step two, pulping and blending; step three, mixing and blending; step four, homogenizing and exhausting; and step five, filling and cooling.
Wherein in the first step, the raw material pretreatment comprises the following steps:
1) Selecting almond kernels which are full in texture, complete in particle, fresh, dry, free of worm damage and pure in taste, washing off dust and impurities on the surfaces of the kernels by using clear water, removing brown seed coats on the surfaces of the kernels, soaking the kernels in sodium bicarbonate solution with certain concentration, boiling the kernels for 10 to 15min, rinsing the kernels by using soft water for 8 to 10h at the soaking temperature of 30 to 50 ℃, rubbing the kernels by using a rubber roller, and washing the kernels by using the clear water to remove the peels; the temperature of the hot water is 70-80 ℃, and the water adding amount is generally controlled to be 50-70% of the water amount of the ingredients;
2) Selecting peanut kernels with excellent quality, and peeling the peanut kernels; adding the peanut kernels into a frying pan, drying and frying until fragrance is emitted, wherein the drying and frying temperature of the peanut kernels is 45-50 ℃, and the drying and frying time is 30-60min; more than 90% of solids in the slurry after fine grinding can pass through a 150-mesh filter screen.
Wherein in the second step, the pulping ingredient comprises the following steps:
1) Pulping the materials respectively with hot water and a pulping machine to respectively prepare serosity, and filtering the serosity by adopting 4 layers of screens with 100 meshes for later use;
2) Finely grinding the obtained pulp by using a colloid mill respectively for 40-60min;
3) Selecting raw material slurry and ingredients according to the weight parts of the components in the formula.
In the third step, the mixing and blending comprises the following steps:
1) Adding the selected xylitol, oligosaccharide and phosphate into water, and heating while stirring until the xylitol, oligosaccharide and phosphate are completely heated and melted, wherein the heating temperature is not lower than 80 ℃;
2) Adding the selected raw material slurry and the emulsifier into a mixing device, and mixing and stirring at the speed of 300-500r/min for 10-15min;
3) Then adding the mixed solution into the mixed solution containing the phosphate while stirring, mixing and stirring for 10-15min at the speed of 100-250r/min, and slowly heating to 80-92 ℃.
Wherein in the fourth step, the homogeneous exhaust comprises the following steps:
1) Cooling the mixed solution to 70 ℃, and carrying out continuous twice homogenization by using a homogenizing device, wherein the homogenizing pressure is 20-30MPa;
2) And (3) heating the homogenized mixed slurry to 90 ℃, pumping the slurry into a vacuum degassing tank, and carrying out negative pressure degassing.
In the fifth step, the badam protein beverage after air exhaust is filled and sealed while being hot, the filling temperature is 70 ℃, the badam protein beverage is placed into a high-pressure sterilization pot and is subjected to heat preservation for 15min at the temperature of 121 ℃ for sterilization, and the badam protein beverage is cooled to 38-45 ℃ in sections as soon as possible after the sterilization is finished.
As a further scheme of the invention, the inulin is a finished product extracted from jerusalem artichoke and chicory, and the powder particle size is 100-300 meshes.
As a further scheme of the invention, the emulsifier is one or more of monoglyceride, soybean lecithin, sodium caseinate and sucrose fatty acid ester.
Compared with the prior art, the invention has the beneficial effects that: the low-sugar healthy almonds composite protein drink takes almonds as main raw materials and is compounded with peanut kernels, so that vegetable proteins are diversified, the taste is more multiple and sweet, multiple trace elements required by a human body can be supplemented, and the effects of reducing blood fat, preventing and reducing cardiovascular diseases, improving the immunity of the organism and improving the disease resistance are also achieved; meanwhile, the inulin, the xylitol and the oligosaccharide can provide daily required nutrients, and the added inulin, the xylitol and the oligosaccharide can ensure that people who need low-sugar diet can drink the low-sugar diet at ease, further improve intestinal flora and treat constipation.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is an overall process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
a low-sugar healthy almond composite protein drink comprises the following components in percentage by weight: the almond kernel-peanut kernel composite fertilizer comprises the following components in parts by weight: 50 parts of almond kernel, 10 parts of peanut kernel, 4 parts of inulin, 4 parts of xylitol, 4 parts of oligosaccharide, 0.5 parts of emulsifier, 0.5 parts of phosphate and 0.5 parts of water;
the low-sugar healthy almond composite protein drink is prepared by the following steps: step one, pretreating raw materials; step two, pulping and blending; step three, mixing and blending; step four, homogenizing and exhausting; and step five, filling and cooling.
Wherein in the first step, the raw material pretreatment comprises the following steps:
1) Selecting almond kernels which are full in texture, complete in particles, fresh, dry, free of worm damage and pure in taste, washing off dust and impurities on the surfaces of the kernels by using clear water, removing brown seed coats on the surfaces of the kernels, soaking the kernels in sodium bicarbonate solution with certain concentration, boiling the kernels for 13min, rinsing the kernels by using soft water for 9h at the soaking temperature of 40 ℃, rubbing the kernels by using a rubber roller, and rinsing the kernels by using the clear water to remove the peels; the temperature of the hot water is 75 ℃, and the water adding amount is generally controlled to be 60% of the water amount of the ingredients;
2) Selecting peanut kernels with excellent quality, and peeling the peanut kernels; adding the peanut kernels into a frying pan, drying and frying until fragrance is emitted, wherein the drying and frying temperature of the peanut kernels is 45 ℃, and the drying and frying time is 30-60min; more than 90% of the solids in the slurry after fine grinding can pass through a 150-mesh filter screen.
Wherein in the second step, the pulping ingredient comprises the following steps:
1) Pulping the materials respectively with hot water and a pulping machine to respectively prepare serosity, and filtering the serosity by adopting 4 layers of screens with 100 meshes for later use;
2) Finely grinding the obtained pulp by using a colloid mill respectively for 50min;
3) Selecting raw material slurry and ingredients according to the weight parts of the components in the formula.
In the third step, the mixing and blending comprises the following steps:
1) Adding the selected xylitol, oligosaccharide and phosphate into water, and heating while stirring until the xylitol, oligosaccharide and phosphate are completely heated and melted, wherein the heating temperature is not lower than 80 ℃;
2) Adding the selected raw material slurry and the emulsifier into mixing equipment, and mixing and stirring for 13min at the speed of 400 r/min;
3) Then adding the mixed solution into the mixed solution containing the phosphate while stirring, mixing and stirring for 13min at the speed of 200r/min, and slowly heating to 90 ℃.
Wherein in the fourth step, the homogenizing and exhausting comprises the following steps:
1) Cooling the mixed solution to 70 ℃, and carrying out continuous twice homogenization by using a homogenizing device, wherein the homogenizing pressure is 20-30MPa;
2) And heating the homogenized mixed slurry to 90 ℃, pumping the mixed slurry into a vacuum degassing tank, and carrying out negative pressure degassing.
In the fifth step, the air-exhausted badam protein beverage is filled and sealed while the beverage is hot, the filling temperature is 70 ℃, the beverage is put into a high-pressure sterilization pot and is subjected to heat preservation at the temperature of 121 ℃ for 15min for sterilization, and the cooled beverage is cooled to 40 ℃ in a segmented manner as soon as possible after the sterilization is finished.
As an implementation mode of the invention, the inulin is a finished product extracted from jerusalem artichoke and chicory, and the particle size of the powder is 100-300 meshes; the emulsifier is monoglyceride.
Example 2:
a low-sugar healthy almond composite protein drink comprises the following formula: the almond kernel-peanut kernel composite fertilizer comprises the following components in parts by weight: 70 parts of almond kernel, 10 parts of peanut kernel, 4 parts of inulin, 4 parts of xylitol, 4 parts of oligosaccharide, 0.5 parts of emulsifier, 0.5 parts of phosphate and 0.5 parts of water.
The low-sugar healthy almond composite protein drink is prepared by the following steps: step one, pretreating raw materials; step two, pulping and blending; step three, mixing and blending; step four, homogenizing and exhausting; and step five, filling and cooling.
Wherein in the first step, the raw material pretreatment comprises the following steps:
1) Selecting almond kernels which are full in texture, complete in particle, fresh, dry, free of worm damage and pure in taste, washing off dust and impurities on the surfaces of the kernels by using clear water, removing brown seed coats on the surfaces of the kernels, soaking the kernels in sodium bicarbonate solution with a certain concentration, boiling the kernels for 13min, rinsing the kernels by using soft water for 9h at the soaking temperature of 40 ℃, rubbing the kernels by using a rubber roller, and rinsing the kernels by using clear water to remove the peels; the temperature of the hot water is 75 ℃, and the water adding amount is generally controlled to be 60% of the water amount of the ingredients;
2) Selecting peanut kernels with excellent quality, and peeling the peanut kernels; adding the peanut kernels into a frying pan, drying and frying until fragrance is given out, wherein the drying and frying temperature of the peanut kernels is 45 ℃, and the drying and frying time is 30-60min; more than 90% of the solids in the slurry after fine grinding can pass through a 150-mesh filter screen.
Wherein in the second step, the pulping ingredient comprises the following steps:
1) Pulping the materials respectively with hot water and a pulping machine to respectively prepare serosity, and filtering the serosity by adopting 4 layers of screens with 100 meshes for later use;
2) Finely grinding the obtained slurry respectively by using a colloid mill for 50min;
3) Selecting raw material slurry and ingredients according to the weight parts of the components in the formula.
Wherein in the third step, the mixing and blending comprises the following steps:
1) Adding the selected xylitol, oligosaccharide and phosphate into water, and heating while stirring until the xylitol, oligosaccharide and phosphate are completely heated and melted, wherein the heating temperature is not lower than 80 ℃;
2) Adding the selected raw material slurry and the emulsifier into mixing equipment, and mixing and stirring for 13min at the speed of 400 r/min;
3) Then adding the mixed solution into the mixed solution containing the phosphate while stirring, mixing and stirring for 13min at the speed of 200r/min, and slowly heating to 90 ℃.
Wherein in the fourth step, the homogenizing and exhausting comprises the following steps:
1) Cooling the mixed solution to 70 ℃, and carrying out continuous twice homogenization by using a homogenizing device, wherein the homogenizing pressure is 20-30MPa;
2) And (3) heating the homogenized mixed slurry to 90 ℃, pumping the slurry into a vacuum degassing tank, and carrying out negative pressure degassing.
In the fifth step, the air-exhausted badam protein beverage is filled and sealed while the beverage is hot, the filling temperature is 70 ℃, the beverage is put into a high-pressure sterilization pot and is subjected to heat preservation at the temperature of 121 ℃ for 15min for sterilization, and the cooled beverage is cooled to 40 ℃ in a segmented manner as soon as possible after the sterilization is finished.
As an embodiment of the invention, inulin is a finished product extracted from Jerusalem artichoke and chicory, and the particle size of powder is 100-300 meshes; the emulsifier is a monoglyceride.
Example 3:
a low-sugar healthy almond composite protein drink comprises the following formula: the almond kernel health-care beverage comprises the following components in parts by weight: 90 parts of almond kernel, 10 parts of peanut kernel, 4 parts of inulin, 4 parts of xylitol, 4 parts of oligosaccharide, 0.5 part of emulsifier, 0.5 part of phosphate and 0.5 part of water.
The low-sugar healthy almond composite protein drink is prepared by the following steps: step one, pretreating raw materials; step two, pulping and blending; step three, mixing and blending; step four, homogenizing and exhausting; and step five, filling and cooling.
Wherein in the first step, the raw material pretreatment comprises the following steps:
1) Selecting almond kernels which are full in texture, complete in particle, fresh, dry, free of worm damage and pure in taste, washing off dust and impurities on the surfaces of the kernels by using clear water, removing brown seed coats on the surfaces of the kernels, soaking the kernels in sodium bicarbonate solution with a certain concentration, boiling the kernels for 13min, rinsing the kernels by using soft water for 9h at the soaking temperature of 40 ℃, rubbing the kernels by using a rubber roller, and rinsing the kernels by using clear water to remove the peels; the temperature of the hot water is 75 ℃, and the water adding amount is generally controlled to be 60% of the water amount of the ingredients;
2) Selecting peanut kernels with excellent quality, and peeling the peanut kernels; adding the peanut kernels into a frying pan, drying and frying until fragrance is emitted, wherein the drying and frying temperature of the peanut kernels is 45 ℃, and the drying and frying time is 30-60min; more than 90% of the solids in the slurry after fine grinding can pass through a 150-mesh filter screen.
Wherein in the second step, the pulping ingredient comprises the following steps:
1) Pulping the materials respectively with hot water and a pulping machine to respectively prepare serosity, and filtering the serosity by adopting 4 layers of screens with 100 meshes for later use;
2) Finely grinding the obtained slurry respectively by using a colloid mill for 50min;
3) Selecting raw material slurry and ingredients according to the weight parts of the components in the formula.
In the third step, the mixing and blending comprises the following steps:
1) Adding the selected xylitol, oligosaccharide and phosphate into water, and heating while stirring until the xylitol, oligosaccharide and phosphate are completely heated and melted, wherein the heating temperature is not lower than 80 ℃;
2) Adding the selected raw material slurry and the emulsifier into mixing equipment, and mixing and stirring for 13min at the speed of 400 r/min; 3) Then adding the mixed solution into the mixed solution containing the phosphate while stirring, mixing and stirring for 13min at the speed of 200r/min, and slowly heating to 90 ℃.
Wherein in the fourth step, the homogeneous exhaust comprises the following steps:
1) Cooling the mixed solution to 70 ℃, and carrying out continuous twice homogenization by using a homogenizing device, wherein the homogenizing pressure is 20-30MPa;
2) And (3) heating the homogenized mixed slurry to 90 ℃, pumping the slurry into a vacuum degassing tank, and carrying out negative pressure degassing.
In the fifth step, the air-exhausted badam protein beverage is filled and sealed while the beverage is hot, the filling temperature is 70 ℃, the beverage is put into a high-pressure sterilization pot and is subjected to heat preservation at the temperature of 121 ℃ for 15min for sterilization, and the cooled beverage is cooled to 40 ℃ in a segmented manner as soon as possible after the sterilization is finished.
As an embodiment of the invention, inulin is a finished product extracted from Jerusalem artichoke and chicory, and the particle size of powder is 100-300 meshes; the emulsifier is a monoglyceride.
Comparative example 1:
a low-sugar healthy almond composite protein drink comprises the following formula: the almond kernel peanut kernel biscuit comprises the following components in parts by weight: 50 parts of almond kernels, 10 parts of peanut kernels, 12 parts of sucrose, 0.5 parts of emulsifier, 0.5 parts of phosphate and 0.5 parts of water.
The almond composite protein drink is prepared by the same steps and production conditions as the above examples.
Comparative example 2:
a low-sugar healthy almond composite protein drink comprises the following components in percentage by weight: the almond kernel peanut kernel biscuit comprises the following components in parts by weight: 70 parts of almond kernel, 10 parts of peanut kernel, 12 parts of cane sugar, 0.5 parts of emulsifier, 0.5 parts of phosphate and 0.5 parts of water.
The almond composite protein drink is prepared by the same steps and production conditions as the above examples.
Comparative example 3:
a low-sugar healthy almond composite protein drink comprises the following formula: the almond kernel peanut kernel biscuit comprises the following components in parts by weight: 90 parts of almond kernels, 10 parts of peanut kernels, 12 parts of sucrose, 0.5 parts of emulsifier, 0.5 parts of phosphate and 0.5 parts of water.
The badam composite protein drink is prepared by the same steps and production conditions as the above examples.
Experiment:
selecting 120 adult rabbits with half sex and similar body quality and body type, dividing the adult rabbits into 6 groups, wherein each group comprises 20 rabbits with male and female ginseng, marking as A, B, C, D, E and F groups, feeding food and water with the same quality for one week, recording blood sugar, blood fat, cholesterol and excretion data of the rabbits in each group as initial data, respectively feeding the drinks obtained in example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3 with the same quality at the same time every day under the condition of keeping the same feeding conditions, feeding the drinks for 3 months, measuring and recording the blood sugar, blood fat, cholesterol and excretion data of the rabbits in each group at the same time every day, and comparing the measured data with the initial data as follows after calculation:
in conclusion, the invention has obvious effects of reducing blood fat, blood sugar and cholesterol, can help promote the health of intestinal tracts, has the effects of improving the intestinal tracts and promoting defecation, avoids the addition of cane sugar and can be drunk by people who need low-sugar diet.
It should be noted that, in this document, relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described above, or equivalents may be substituted for elements thereof. 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 (14)
1. A low-sugar healthy almond composite protein drink comprises the following formula: the almond kernel beverage is characterized by comprising the following components in parts by weight: 50-90 parts of almond kernel, 5-10 parts of peanut kernel, 3-5 parts of inulin, 3-5 parts of xylitol, 3-5 parts of oligosaccharide, 0.1-1 part of emulsifier and 0.1-1 part of phosphate.
2. The low-sugar healthy almond composite protein drink is prepared by the following steps: step one, pretreating raw materials; step two, pulping and blending; step three, mixing and blending; step four, homogenizing and exhausting; and step five, filling and cooling.
3. Wherein in the first step, the raw material pretreatment comprises the following steps:
1) Selecting almond kernels which are full in texture, complete in particles, fresh, dry, free of worm damage and pure in taste, washing off dust and impurities on the surfaces of the kernels by using clear water, removing brown seed coats on the surfaces of the kernels, soaking the kernels in sodium bicarbonate solution with certain concentration, boiling the kernels for 10-15min, and rinsing the kernels by using soft water;
2) Selecting peanut kernels with excellent quality, and peeling the peanut kernels; and adding the peanut kernels into a frying pan, drying and frying until the peanut kernels give off fragrance.
4. Wherein in the second step, the pulping ingredient comprises the following steps:
1) Pulping the above materials with hot water and pulping machine respectively to obtain pulp, and filtering with 100 mesh 4-layer sieve;
2) Finely grinding the obtained pulp by using a colloid mill respectively for 40-60min;
3) Selecting raw material slurry and ingredients according to the weight parts of the components in the formula.
5. In the third step, the mixing and blending comprises the following steps:
1) Adding the selected xylitol, oligosaccharide and phosphate into water, and heating while stirring until the xylitol, oligosaccharide and phosphate are completely melted;
2) Adding the selected raw material slurry and the emulsifier into a mixing device, and mixing and stirring at the speed of 300-500r/min for 10-15min;
3) Then adding the mixed solution into the mixed solution containing the phosphate while stirring, mixing and stirring for 10-15min at the speed of 100-250r/min, and slowly heating to 80-92 ℃.
6. Wherein in the fourth step, the homogeneous exhaust comprises the following steps:
1) Cooling the mixed solution to 70 ℃, and carrying out continuous twice homogenization by using a homogenizing device, wherein the homogenizing pressure is 20-30MPa;
2) And (3) heating the homogenized mixed slurry to 90 ℃, pumping the slurry into a vacuum degassing tank, and carrying out negative pressure degassing.
7. In the fifth step, the air-exhausted badam protein beverage is filled and sealed while the beverage is hot, the filling temperature is 70 ℃, the beverage is put into a high-pressure sterilization pot and is subjected to heat preservation at the temperature of 121 ℃ for 15min for sterilization, and the sterilized beverage is cooled to 38-45 ℃ in a segmented manner as soon as possible.
8. The low sugar healthy almond composite protein beverage according to claim 1, characterized in that: the inulin is obtained by extracting Jerusalem artichoke and herba Cichorii, and has powder particle size of 100-300 mesh.
9. The low-sugar healthy almond composite protein drink according to claim 1, characterized in that: the emulsifier is one or more of monoglyceride, soybean phospholipid, sodium caseinate and sucrose fatty acid ester.
10. The low sugar healthy almond composite protein beverage according to claim 1, characterized in that: in the step 1), the soaking time is 8-10h, the soaking temperature is 30-50 ℃, and the leather is removed by rubbing with a rubber roller and rinsing with clear water.
11. The low sugar healthy almond composite protein beverage according to claim 1, characterized in that: in the step 1), the temperature of hot water is 70-80 ℃, and the water adding amount is generally controlled to be 50-70% of the water amount of the ingredients.
12. The low sugar healthy almond composite protein beverage according to claim 1, characterized in that: in the step one 2), the drying and frying temperature of the peanut kernels is 45-50 ℃, and the drying and frying time is 30-60min.
13. The low sugar healthy almond composite protein beverage according to claim 1, characterized in that: in the second step 2), more than 90% of solids in the slurry after fine grinding can pass through a 150-mesh filter screen.
14. The low-sugar healthy almond composite protein drink according to claim 1, characterized in that: in the step three 1), the heating temperature is not lower than 80 ℃.
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