Liquid milk containing soya peptide and production method thereof

Abstract

The invention provides a liquid milk product containing soy peptide and a method of producing the same. Raw materials of the liquid milk product comprise: milk 300-999.29 permillage, soy peptide power 0.1-10 permillage, emulsifying agent 0.5-2.0 permillage, thickening agent 0.1-5.0 permillage and protein protective agent 0.01-0.5 permillage, wherein the permillage and protein protective agent is phosphate and / or citrate. The invention provides a functional liquid beverage bonding soy peptide and milk nutrient contents through reasonable prescription and proper technology, realizes excellent stability and good mouth feel in a shelf period.

Description

technical field [0001] The invention relates to a functional liquid milk product and a production method thereof, in particular to a liquid milk product containing soybean peptide and a production method thereof, and belongs to the field of dairy product processing. Background technique [0002] Soy peptide powder (soy peptides powder) is a powdery substance with soybean, soybean meal or soybean protein as the main raw material, produced by enzymatic hydrolysis or microbial fermentation, the main component is peptide, and the molecular weight distribution is below 10000 Dalton (see China Light Industry standard "Soy Peptide Powder" (QB / T2653-2004)). The amino acid composition of soybean peptide in soybean peptide powder is very similar to that of soybean protein. In addition to the conventional nutritional function of soybean protein, soybean peptide also has many functions superior to soybean protein, such as: fast absorption in the body, high utilization rate; effective I...

AI Technical Summary

Problems solved by technology

[0004] Soybean peptide powder has been widely recognized as a food material with excellent performance, but in practical applications, especially in liquid dairy products, soybean peptide powder is not a kind of food material that is easy to add and use. The main reasons for the research and development of liquid milk containing soybean peptides are generally recognized as follows: First, soybean peptide powder has a greater impact on the acidity of raw milk. With the increase in the amount of soybean peptide powder added, some plant-based amino acids will Destroying the ionization balance of the raw milk itself, causing the acidity to rise sharply and the pH value to drop will eventually lead to the weakening of the electrostatic repulsion between the casein micelles in the milk, making the casein tend to form large particles and present a tendency to precipitate

Secondly, the plant-based amino acids in soybean peptide powder do not have a good binding ability with milk, and soybean peptide powder cannot be completely dissolved, resulting in the phenomenon of layering in the product in a short period of time

In addition, because soybean peptide powder is extracted from soybeans, it has a certain beany smell and bitter taste, but the current actual production technology cannot completely eliminate the beany smell and bitter taste of soybean peptide powder. After entering the liquid milk product, it will definitely have an adverse effect on the flavor of the liquid milk product, and the acceptance of food flavor will be reduced

Due to various reasons, there is currently no product on the market that effectively combines soybean peptide powder with liquid milk

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