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Liquid milk containing soya peptide and production method thereof

A technology of dairy products and soybean peptides, which is applied in the direction of milk preparations, dairy products, food preparation, etc., and can solve the problem of reduced food flavor acceptance, inability to completely dissolve soybean peptide powder, and inability to completely eliminate the beany and bitter taste of soybean peptide powder and other issues to achieve the effect of improving human body function

Active Publication Date: 2011-09-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Liquid milk containing soya peptide and production method thereof
  • Liquid milk containing soya peptide and production method thereof
  • Liquid milk containing soya peptide and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1. Neutral milk drink containing soybean peptide and its production method

[0039] One, prepare the neutral milk drink of the present embodiment according to the following raw material weight ratios:

[0040] Milk 500‰, white sugar 40‰, soybean peptide powder (purchased from Linyi Shansong Biological Products Co., Ltd., dry base peptide content ≥ 80%, molecular weight distribution range 800-2300Da) 5‰, glyceryl monostearate 1‰ , propylene glycol fatty acid ester 0.3‰, xanthan gum 0.25‰, locust bean gum 0.15‰, sodium tripolyphosphate 0.3‰, food flavor 0.1‰, water balance.

[0041] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0042] Two, the production method of the neutral milk drink of the present embodiment is carried out according to the following steps:

[0043] 1. Milk inspection: It is required that the fat, protein, dry matter and other indicators meet the quality standards of raw milk, and re...

Embodiment 2

[0060] Embodiment 2. Neutral flavored milk containing soybean peptide and production method thereof

[0061] One, prepare the neutral flavored milk of the present embodiment according to the following raw material weight ratios:

[0062] Milk 800‰, glucose 40‰, fructose 10‰, soybean peptide powder (purchased from Linyi Shansong Biological Products Co., Ltd., dry base peptide content ≥ 80%, molecular weight distribution 800-2300Da) 6.0‰, polyglycerol monostearate Ester 0.5‰, calcium stearoyl lactylate 0.2‰, microcrystalline cellulose 0.05‰, sodium alginate 0.3‰, sodium hexametaphosphate 0.2‰, food flavor 0.1‰, water balance.

[0063] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0064] Two, the production method of the neutral flavored milk of the present embodiment is carried out according to the following steps:

[0065] Pour an appropriate amount of milk into the chemical tank, heat it to 60-70°C, and then add mixed ...

Embodiment 3

[0080] Embodiment 3. Whole-fat sterilized milk containing soybean peptide and its production method

[0081] One, prepare the full-fat sterilized milk of the present embodiment according to the following raw material weight ratios:

[0082] Whole milk 989.55‰, soybean peptide powder (purchased from Linyi Shansong Biological Products Co., Ltd., dry base peptide content 84.9%, molecular weight distribution 800-2300Da) 8‰, sodium stearoyl lactylate 1.0‰, sodium alginate 1.0‰, Carrageenan 0.15‰, sodium tripolyphosphate 0.3‰.

[0083] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0084] Two, the production method of the full-fat sterilized milk of the present embodiment is carried out according to the following steps:

[0085] 1. Milk inspection: It is required that the fat, protein, dry matter and other indicators meet the quality standards of raw milk, and refrigerated below 4°C.

[0086] 2. Ingredients: Pour an appropri...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23L1/305A23L33/185
Inventor 苏桄宇樊启程贾琳贺保平
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD