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Novel acid double-protein polypeptide soymilk drink and preparation method thereof

A double-protein, soymilk technology, applied in protein food processing, vegetable protein processing, protein food ingredients, etc., can solve the problems of protein volatility, coagulation, precipitation, stratification, poor stability of beverages, etc. Easy to digest and absorb

Inactive Publication Date: 2012-08-29
黑牛(合肥)城芯产业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pH value of the acidic double-protein soy milk drink is just close to the isoelectric point of the protein. Therefore, the protein in the acidic drink is easy to denature, coagulate, precipitate and separate, and the stability of the drink is poor.

Method used

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  • Novel acid double-protein polypeptide soymilk drink and preparation method thereof
  • Novel acid double-protein polypeptide soymilk drink and preparation method thereof
  • Novel acid double-protein polypeptide soymilk drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] An acidic double-protein polypeptide soybean milk drink, which uses the following raw materials in terms of weight percentage: soybean milk containing soybean polypeptide accounting for 5% of the weight of raw materials by dry weight, whole milk powder accounting for 3% of the weight of raw materials, accounting for 5% of the weight of raw materials of white sugar, and the rest is purified water;

[0084] As shown in the accompanying drawing, the acidic double protein polypeptide soybean milk drink is made from the above-mentioned raw materials through the following steps:

[0085] (1) preparing soybean milk containing soybean polypeptide;

[0086] (1.1) Preparation of soybean milk

[0087] (1.1.1) Prepare soybeans and perform soybean pretreatment

[0088] Above-mentioned soybean pretreatment comprises the steps:

[0089] ① Removal of impurities Remove impurities in soybeans; according to the principle of specific gravity, sieve out soil, sand and metal in soybeans, ...

Embodiment 2

[0149] The acidic double protein polypeptide soybean milk beverage in embodiment 2, it adopts following raw material by weight percentage: account for the soybean milk containing soybean polypeptide of raw material weight 3% by dry weight, account for the whole milk powder of raw material weight 2%, account for raw material 3% white sugar by weight, the rest is purified water;

[0150] The production process of the acidic double protein polypeptide soymilk drink in Example 2 is basically the same as that of the acidic double protein polypeptide soymilk drink in Example 1.

Embodiment 3

[0152] The acidic double-protein polypeptide soybean milk beverage in embodiment 3 adopts the following raw materials in percentage by weight: the soy milk containing soybean polypeptide accounting for 4% of the raw material weight by dry weight, the whole milk powder accounting for 2% of the raw material weight, and accounting for 2% of the raw material weight. 4% white sugar by weight, the rest is purified water;

[0153] The production process of the acidic double protein polypeptide soymilk drink in Example 3 is basically the same as the production process of the acidic double protein polypeptide soymilk drink in Example 1.

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Abstract

The invention relates to a novel acid double-protein polypeptide soymilk drink and a preparation method thereof. The novel acid double-protein polypeptide soymilk drink adopts the following raw materials according to the weight percentage by dry weight: 3 to 5 percent of soybean milk containing soy polypeptide, 2 to 3 percent of milk powder, 3 to 8 percent of white sugar and the balance of purified water. The preparation method of the novel acid double-protein polypeptide soymilk drink comprises the following steps of: (1) preparing the soybean milk containing soy polypeptide; (2) mixing; and(3) mixing acid; in the process of mixing, by screening the varieties, using amount and product formula of optimum a stabilizing agent, the problem of mutual fusing and coordination of two different types of proteins is solved; the stabilizing agent and a buffering agent are added before mixing acid, the stabilizing agent can embed and protect protein molecules, and the difficulty that the protein is easy to denature and condense under the acid condition to form precipitate; in addition, the invention prevents the protein from denaturing, condensing, precipitating and layering by an unique low-temperature atomizing acid-mixing technique.

Description

technical field [0001] The present invention relates to a soy milk drink and its manufacturing method, more specifically, to an acidic double protein polypeptide soy milk drink and its manufacturing method. Background technique [0002] Soymilk beverage is a drinking product that uses soybeans and milk powder as the main raw materials. It is recommended by Chinese nutritionists as an ideal food for preventing and treating diseases such as hyperlipidemia, hypertension, and diabetes. [0003] At present, there are many types of milk drinks on the market, but soy milk drinks, especially double-protein soy milk drinks, are very few, and even if there are, they are neutral, with a pH value of around 7.0. [0004] Proteins are easily denatured and coagulated under acidic conditions to form precipitates. When the pH value is between 4.3 and 4.5, the protein's isoelectric point is the lowest. However, the pH value of the acidic double protein soy milk drink is just close to the iso...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/30A23L1/305A23L1/20A23L1/202A23L1/211A23J3/16A23J3/34A23C9/152A23C9/156A23L33/10
Inventor 罗宝剑
Owner 黑牛(合肥)城芯产业园有限公司
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