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Acidic vegetable protein drink and preparation method thereof

A vegetable protein beverage, acidic technology, applied in the field of acidic vegetable protein beverage, can solve the problems of poor stability, unpleasant taste, low acidity, etc., and achieve the effect of stable product quality, fresh taste and rich nutrition

Inactive Publication Date: 2012-03-28
方海田
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with other beverages, soy milk has many shortcomings, such as: low acidity, poor stability, and unpleasant taste

Method used

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Experimental program
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Embodiment Construction

[0068] The present invention will be further described below in conjunction with an embodiment, but the content, scope and application of the present invention are not limited to the following specific examples of implementation.

[0069] Take strawberry-flavored vegetable protein drink as an example.

[0070] Do pulping first. Select 50kg of soybeans with complete, plump, strong, bright, mildew-free, and debris content less than 0.5%, and use a soybean peeling machine to peel the soybeans. Soak soybeans in sodium hydrogen solution for about 10 hours, the amount of solution is suitable for immersing soybeans; transfer soaked soybeans to a jacketed pot for cooking, keep for 20 minutes after boiling, and cool to about 70°C when there is no hard core; then cook The soybeans and boiled soybean water are added to the refiner for refining. During the refining process, an appropriate amount of demineralized water needs to be added. The ratio of water to soybeans is 7:1-10:1 (determi...

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Abstract

The invention provides an acidic vegetable protein drink and a preparation method thereof, belonging to the field of production of nutritional natural vegetable protein drinks. The drink comprises the following components: pure soymilk, white granulated sugar, fructose syrup, citric acid, lactic acid, sodium citrate, ethyl maltol, stabilizer, emulsified silicon oil, nisin, essence and purified water. In the invention, the flavor of the soymilk is improved by adding sour agents, chemical methods, physical methods and mechanical methods are comprehensively used for deodorization, anti-nutritional factors such as lipoxidase, trypsin inhibitor factors, urease and the like are passivated, and flatulence factors are relieved to realize complete deodorization of the soymilk, thereby obtaining a natural vegetable protein drink which does not contain pigments and chemical preservatives. The drink has good flavor, can not be layered, has no precipitates, can meet the requirement of comprehensive and balanced nutrients required by human bodies every day, improves the immunity of human bodies, and strengthens the physique of human bodies.

Description

technical field [0001] The invention belongs to the field of production of nutritious natural vegetable protein beverages, in particular to an acidic vegetable protein beverage produced and formulated with soybeans as the main raw material. Background technique [0002] Vegetable protein drinks are processed products made from fruits, seeds or stone fruits and nuts with high protein content as the main raw material. Vegetable protein drinks are rich in protein, fat, vitamins, minerals and other indispensable nutrients in human life activities. Vegetable protein beverages have high protein and amino acid content. For example, the amino acid composition of protein in soybean milk is reasonable, which belongs to high-quality protein and is one of the important sources of high-quality protein for human beings. Since plant protein beverages do not contain cholesterol and contain a large amount of unsaturated fatty acids such as linoleic acid and linolenic acid, people drink for ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 方海田刘慧燕方言王锦珑王慧方敏
Owner 方海田
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