Preparing method for high stability acid protein beverage

A technology of acidic protein and high stability, which is applied in the field of preparation of acidic protein drinks, which can solve problems such as protein precipitation and product sensory quality degradation, and achieve the effects of improving stability, improving sensory indicators, high economic benefits and social benefits

Inactive Publication Date: 2007-10-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing acidic protein beverages fail to solve the problem of protein stability during the shelf life of the product. The protein will precipitate, causing a decline in the sensory quality of t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] (1) Take 100g of whole milk powder, add 800g of water, and rehydrate to make milk;

[0019] (2) Add 4.5 g of sucrose to the milk prepared in step (1), heat to 60-70°C and stir to fully dissolve the sucrose;

[0020] (3) Raise the temperature of the material liquid prepared in step (2) to 90-95°C, and keep the temperature for 120 minutes while stirring, so that the material liquid has a light brown color;

[0021] (4) Cooling the material liquid after the reaction in step (3) to 35-40° C., to obtain a high-stability milk raw material that can be used for fermentation or preparation of acidic protein beverages.

[0022] After testing, the above-mentioned milk raw material was added with 1 times the protein content of fermented milk, and the beverage was prepared under aseptic conditions and placed at room temperature for 6 months, and no protein precipitation was observed.

Example Embodiment

[0023] Example 2

[0024] (1) Take 100g of skimmed milk powder, add 900g of water, and rehydrate to make milk;

[0025] (2) Add 50g of fructose to the milk prepared in step (1), heat it at 60-70°C and stir to fully dissolve the fructose;

[0026] (3) Raise the temperature of the material liquid prepared in step (2) to 95°C, and keep it for 30 minutes while stirring, so that the material liquid presents a dark brown color;

[0027] (4) Cooling the material liquid after the reaction in step (3) to 35-40° C., to obtain a high-stability milk raw material that can be used for fermentation or preparation of acidic protein beverages.

[0028] After testing, the above-mentioned milk raw materials were added with 1 times the protein content of fermented milk, and the beverage was prepared by conventional methods under aseptic conditions, and placed at room temperature for 6 months, and no protein precipitation was observed.

Example Embodiment

[0029] Example 3

[0030] (1) Take 50g of soy protein isolate, add 1500g of water, and rehydrate to prepare a soy protein solution;

[0031] (2) Add 75g of glucose to the soybean protein liquid prepared in step (1), heat it at 60-70°C and stir to fully dissolve the glucose;

[0032] (3) Raise the temperature of the material liquid prepared in step (2) to 90-95°C, and heat the reaction for 60 minutes while stirring, so that the material liquid presents a brown color;

[0033] (4) Cooling the material liquid after the reaction in step (3) to 35-40° C., to obtain a high-stability soybean protein raw material solution that can be used for fermentation or preparation of acidic protein beverages.

[0034] After testing, the above-mentioned milk raw material was added with 1 times the protein content of fermented milk, and the beverage was prepared under aseptic conditions and placed at room temperature for 6 months, and no protein precipitation was observed.

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Abstract

The present invention relates to preparation method of a high stability acidity protein drink, which selects optimal steps and appropriate condition to sufficiently react protein with sugar, thus obtains raw materials used for class of fermentation and compound acidity protein drink by cooling sufficient glycosylation of protein. The present invention can obviously mitigate protein precipitation which happened in shelf life of current acidity protein drink, enhance stability of product, improve appearance index, enhance the quality and satisfy continually increased demand of consumers, and has relatively high economic benefit and social benefit.

Description

technical field [0001] The invention relates to a method for preparing a drink, in particular to a method for preparing a highly stable acidic protein drink. Background technique [0002] Acidic protein beverage is a food with comprehensive nutrition. In recent years, with the enhancement of people's health awareness, the birth and rapid development of fermented and blended acidic protein beverages, acidic protein beverages have become more and more popular and indispensable for consumers. of drinking food. [0003] Most of the existing acidic protein beverages fail to solve the problem of protein stability during the shelf life of the product. The protein will precipitate, causing a decline in the sensory quality of the product. It can no longer meet the requirements of consumers for product quality. The market urgently needs to solve the protein stability problem. Thereby obtaining highly stable acidic protein beverage products. Contents of the invention [0004] The p...

Claims

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Application Information

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IPC IPC(8): A23L2/66A23L1/305A23L33/19
Inventor 陈中林伟锋蔡蕾鲍志宁
Owner SOUTH CHINA UNIV OF TECH
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