EGCG (Epigallocatechin Gallate)-added compound protein acidic beverage and preparation method thereof
A technology for acidic beverages and complex proteins, which is applied in the field of complex protein acidic beverages added with EGCG and its preparation, which can solve the problems of poor stability of EGCG, loss of efficacy of EGCG, easy decomposition, etc., and achieve protection from oxidation, good taste and health care functions , the effect of improving stability
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[0033] 1. Preparation of original protein drink
[0034] Formula: (calculated per 100 grams of product)
[0035] 0.24 grams of soybean protein isolate (including 0.22 grams of pure soybean protein isolate), 0.62 grams of whey protein concentrate (WPC-80) (including 0.5 grams of pure whey protein concentrate), 0.5 grams of oligosaccharides, 1 gram of polydextrose, fruit glucose Syrup (Type 55) 1 g, honey 0.5 g, compound stabilizer (pectin: sodium carboxymethyl cellulose = 1:3) 0.3 g, epigallocatechin gallate 5.0 mg, glycyrrhizin 0.01 g, Xylitol 0.01g, maltitol 0.01g, citric acid 0.3g, L-sodium ascorbate 0.01g, original flavor 0.08g, add water to 100g.
[0036] Preparation Process:
[0037] 1) Dissolution of the stabilizer: Mix the stabilizer into the hot water of ingredients at 75-80°C, shear and stir, disperse and dissolve, and cool to 40-50°C for later use.
[0038] 2) Dissolution of raw materials: Dissolve whey protein concentrate in batching water at 45-50°C, stir and hy...
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