Wheat germ protein beverage and preparation method thereof

Abstract

The invention discloses a wheat germ protein beverage, which is prepared from the following raw materials in percentage by mass: 2 to 10 percent of wheat germ, 0.5 to 5 percent of peanuts, 0.1 to 2 percent of whole milk or whole milk powder, 0.001 to 0.2 percent of vanillin, 0.001 to 0.5 percent of wheat essence, 0.05 to 5 percent of stabilizing agent, 0 to 10 percent of white granulated sugar orcane sugar, 0 to 0.3 percent of sodium cyclamate or aspartame or stevioside, and the balance of water. The wheat germ protein beverage can be digested and absorbed easily, has rich nutrients, pure and rich flavor and sweat taste, and is unique; and the preparation method is simple, the process is strict and orderly, the raw materials have wide sources, and the cost is low.

Description

technical field [0001] The invention relates to a beverage, in particular to a wheat germ protein beverage. Background technique [0002] Beverages include carbonated drinks, fruit juice drinks and milk drinks. These drinks can quench thirst and are delicious, and meet the needs of some people. However, they are relatively high in sugar, low in protein, very little in crude fiber, and not comprehensive enough in nutrition. Can not adapt to the needs of the elderly and diabetics. [0003] Wheat germ is a by-product of flour processing, easy to absorb and digest, and rich in protein, fat, minerals and vitamins, including lysine and threonine, multivitamins, glutathione peroxide, which are lacking in general beverages Enzyme, glutathione, nucleic acid, inositol, dietary fiber, selenium and other nutrients that have special physiological functions for the human body, and are high in content, hygienic and safe to eat. It is an all-natural plant protein drink that meets people's ...

AI Technical Summary

Problems solved by technology

[0002] Beverages include carbonated drinks, fruit juice drinks and milk drinks. These drinks can quench thirst and are delicious, and meet the needs of some people. However, they are relatively high in sugar, low in protein, very little in crude fiber, and not comprehensive enough in nutrition. Cannot meet the needs of the elderly and diabetics