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Vegetable protein beverage and preparation method thereof

A technology for vegetable protein beverages and auxiliary materials, applied in the field of vegetable protein beverages and their preparation, can solve the problems of insufficient starch gelatinization, high viscosity and poor fluidity, poor protein content, and failure to overcome high viscosity and poor fluidity.

Active Publication Date: 2012-12-26
秦皇岛金海食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prior art disclosed above cannot fully gelatinize the starch, and the viscosity will continue to increase during the subsequent instantaneous high-temperature sterilization process, and the problems of high viscosity and poor fluidity have not been overcome.
[0005] Therefore, there is an urgent need in the art to provide a new method for preparing vegetable beverages using bran as raw material, which can overcome the bottleneck problems of high viscosity and poor fluidity that restrict the protein content of vegetable beverages

Method used

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  • Vegetable protein beverage and preparation method thereof
  • Vegetable protein beverage and preparation method thereof
  • Vegetable protein beverage and preparation method thereof

Examples

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preparation example Construction

[0051] A kind of preparation method of vegetable protein beverage provided by the invention comprises steps:

[0052] The first step is to homogenize the rice bran suspension; based on the total weight of the suspension, the concentration of rice bran is 1-25%; image 3 shown

[0053]The second step is to conduct instantaneous high-temperature gelatinization, that is, to conduct gelatinization at 121-135°C for 10-30 seconds to obtain a gelatinized liquid;

[0054] The third step is to mix the gelatinized solution and α-medium temperature amylase at 70-130°C for 2-30 minutes to obtain an enzymatic hydrolysis solution;

[0055] The fourth step is to mix the enzymatic solution and auxiliary materials for homogenization; the auxiliary materials include stabilizers, metal chelating and / or buffering buffers, and sweeteners; and

[0056] The fifth step is to sterilize at 130-140° C. for 2-20 seconds to obtain a vegetable protein beverage.

[0057] In each of the above steps, the h...

Embodiment 1

[0080] Preparation of Vegetable Protein Beverage I

[0081] Prepare by formula listed in table 2:

[0082] Table 2

[0083] Material

[0084] Preparation Process:

[0085] (1) Take the second and third mixed bran milled by Yihai Kerry Jiamusi Rice Industry, take the lower part of the 70-mesh sieve, and dry-heat the white bran at a high temperature of 110 degrees Celsius for 50 minutes (moisture drops below 4%) and add water to prepare into 10% white bran suspension solution;

[0086] (2) Use 35 MPa to homogeneously destroy the white bran cell structure and stabilize the suspension;

[0087] (3) Use 135 degrees Celsius for 10 seconds to carry out high-pressure gelatinization;

[0088] (4) Cool the gelatinized liquid and keep it at 80 degrees Celsius, add α-medium temperature amylase (purchased from Novozymes) of 7 / 10,000 white bran to carry out enzymatic hydrolysis, and the enzymatic hydrolysis time is 30 minutes;

[0089] (5) Add sugar, stabilizers and other au...

Embodiment 2

[0096] Preparation of Vegetable Protein Drink II

[0097] Prepare the vegetable protein beverage II according to the formula listed in Table 2 and the process provided in Example 1, except (3) use 135 degrees Celsius for 10 seconds to perform high-temperature instant gelatinization.

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Abstract

The invention provides a vegetable protein beverage and a preparation method thereof. The method comprises the following steps: (1) homogenizing a bran suspension of which the bran concentration is 1-25% (measured by the total weight of the suspension); (2) gelatinizing at 121-135 DEG C for 10-30 seconds to obtain a gelatinized solution; (3) mixing the gelatinized solution obtained in step (2) with alpha-amylase at 70-130 DEG C for 2-30 minutes to obtain an enzymolysis solution; (4) mixing the enzymolysis solution obtained in step (3) with auxiliary materials, and homogenizing; and (5) carrying out sterilization treatment at 130-140 DEG C for 2-20 seconds to obtain the vegetable protein beverage, wherein the auxiliary materials comprise a stabilizer, a buffering agent having metal chelate and / or buffer effect and a sweetening agent.

Description

technical field [0001] The invention relates to health food, in particular to a plant protein beverage with rice bran as the main raw material and a preparation method thereof. Background technique [0002] Rice bran is the essence of rice grains. It concentrates 64% of the nutrients of rice. In addition to being rich in protein, fat, sugar, vitamins, dietary fiber and minerals, it also contains tocotrienols, lipids, etc. Polysaccharides, α-2 lipoic acid, γ-2 oryzanol, squalene and other natural antioxidants and biologically active substances are of great significance to human health and the prevention and treatment of modern civilization diseases. At present, the most common domestic treatment process is to simply extract crude oil and treat chaff meal as feed, which is a pity. [0003] Rice bran, including the seed coat, outer endosperm and aleurone layer, has a complex composition. Starch and protein granules are mainly contained in the cell wall. It is difficult to comp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/70A23L2/52A23L2/62A23L1/105A23L1/29A23C11/10A23L7/104A23L33/00
Inventor 黄小林杨恺曲宏宏刘大勇
Owner 秦皇岛金海食品工业有限公司