Nine-fruit primary pulp plant protein beverage and production method thereof

Abstract

The invention provides a nine-fruit primary pulp plant protein beverage, comprising the following raw material components in parts by weight: 1-3 parts of hickory, 0.5-1 part of Badam, 0.5-1 part of pecan, 0.5-1 part of almond, 2-5 parts of peanut, 0.5-1 part of macadamia nut, 1-3 parts of soybean, 0.5-1 part of cashew nut, 0.5-1 part of filbert, 3-6 parts of white granulated sugar, 0-1 part of honey and 75-89.5 parts of water. A manufacturing method comprises the following process steps of: 1) removing skins of the peanut, the soybean and the nut; 2) immersing; 3) mixing and grinding into slurry or dry milling and dissolving; 4) adding table sugar and the honey; 5) centrifuging; and 6) homogenizing. According to the nine-fruit primary pulp plant protein beverage disclosed by the invention, the effect of stable quality guarantee is achieved by balance and mutual effects of natural substances including proteins, fats and the like; and soybean fat in the soybean is thinned so that soybean lecithin in the soybean fat sufficiently exerts the emulsifying function and a food additive does not need to be added. The production process is simple to operate and has lower cost; the stability of a product is good and the taste is fine, soft and smooth; and the nine-fruit primary pulp plant protein beverage is natural and healthy and meets the requirements of consumers.

Description

technical field [0001] The invention relates to a vegetable protein beverage, in particular to a formula for producing a vegetable protein beverage without adding food additives (the food additive here refers to the food additives specified in GB 2760) during production. Background technique [0002] In the production of protein drinks, food thickeners and emulsifiers are generally added to improve the stability of protein drinks and extend the shelf life of products to meet the needs of large-scale production, sales and transportation; at the same time, it is also necessary to add food Spices improve the mouthfeel of the product and make it adapt to the taste requirements of consumers. However, as more and more incidents of unscrupulous manufacturers in the food industry abusing additives continue to be exposed, public incidents caused by food safety continue to emerge, and consumers' awareness of food safety increases, the whole society is calling for fewer additives and m...

AI Technical Summary

Problems solved by technology

However, the above-mentioned freshly ground protein drinks without additives have a very short shelf life and will deteriorate within 1 to 2 days. Generally, they can only be made and sold on the spot, and basically cannot be preserved, and cannot meet the requirements of large-scale production, transportation and sales.

In addition, although the existing additive-free protein drinks are natural in taste, they are not smooth enough due to their relatively simple manufacturing process and insufficient fine grains.

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