12results about "Food ingredient as clouding agent" patented technology

The invention relates to the technical field of food and beverage development, in particular to a cherry sleep-aiding beverage and a preparation method thereof. The natural components of the lucid ganoderma, the spina date seeds and the lavandula angustifolia, the aminobutyric acid and the theanine are added, so that a basis is mainly provided for the sleep-aiding function of the cherry sleep-aiding drink; meanwhile, medium-chain triglyceride, thiamine hydrochloride, propylene glycol alginate, lysine and magnesium carbonate are introduced, so that the lucid ganoderma, the spina date seeds, the lavandula angustifolia, the aminobutyric acid and the theanine stably exist in the cherry sleep-aiding beverage, and the possible chemical reaction process with other components in the storage process is avoided; the function weakening and even disappearance caused by interference of other components can be avoided, and the sleep aiding function can be enhanced; the cherry concentrated solution, the sodium citrate, the vitamin C and the pectin are introduced, so that a cherry flavor and a stable beverage system are obtained, and the uniformity and the stability of each component are ensured.

The present invention relates to novel beta-lactoglobulin (BLG) isolates, to a method for producing such isolates and to the use of the powder in, for example, beverage applications.

The invention relates to a composite high-protein liquid protein product and a preparation method thereof, and belongs to the technical field of food. The liquid protein product comprises compound protein and oil, the content of the compound protein is 6-10wt% of the mass of the liquid protein product, and the compound protein comprises vegetable protein, concentrated milk protein and collagen peptide; the oil content is 0.5-13.5 wt% of the mass of the liquid protein product; the content of the collagen peptide is 0.05-1.5 wt% of the mass of the liquid protein product; the mass ratio of the vegetable protein to the concentrated milk protein is (30-6): 1 or the mass ratio of the vegetable protein to the concentrated milk protein is 1: (2-15). The liquid protein product provided by the invention can be sterilized at the UHT high temperature of 137-150 DEG C under the conditions of the core components, the concentration and the proportion, so that good stability is maintained, and the liquid protein product has the characteristic of high protein.

To provide a packaged pH neutral heat-treated beverage preparation which is more achromatic than conventional whey-containing beverages.SOLUTION: A packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0 comprises: a total amount of protein of 1 to 20% w / w based on the weight of the heat-treated beverage preparation, where at least 85% w / w of the protein is β-lactoglobulin (BLG); and optionally, sweetener and / or flavor. The heat-treated beverage preparation is at least pasteurized and is at least sterile.SELECTED DRAWING: None