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Carbonate-type soybean peptide drink and preparation method thereof

A soybean peptide, carbonated technology, applied in the field of carbonated soybean peptide beverage and its preparation, can solve the problems such as the high content of soybean peptide affecting the flavor of the drink, and achieve the effects of refreshing taste, enhancing immunity and improving sports ability

Active Publication Date: 2014-07-02
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The object of the present invention is to provide a carbonated soybean peptide beverage and its preparation method, to solve the contradiction between the high content of soybean peptide in the soybean peptide beverage and its influence on the flavor of the drink, and to develop a beverage with high soybean peptide content, fatigue relief, nutrition Healthy, delicious and refreshing, thirst-quenching delicious carbonated beverage

Method used

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  • Carbonate-type soybean peptide drink and preparation method thereof
  • Carbonate-type soybean peptide drink and preparation method thereof

Examples

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Effect test

Embodiment 1

[0026] The carbonated soybean peptide beverage components include: 2 parts by weight of soybean peptide powder, 1 part by weight of fructose syrup, 0.07 parts by weight of stevioside, 0.03 parts by weight of sucralose, 20 parts by weight of lemon fruit powder, 5 parts by weight of maltitol, chlorine 0.001 part by weight of sodium chloride, 0.001 part by weight of citric acid, 1 part by weight of sodium citrate, 0.001 part by weight of nicotinic acid, 0.0001 part by weight of iron element, 0.45 part by weight of carbon dioxide, and 70 parts by weight of water. Among them, the soybean peptide content in the soybean peptide powder raw material is 85%. Iron is added in the form of ferrous gluconate.

[0027] The implementation steps are as follows:

[0028] (1) Mixing: according to the ingredients of each component described in this example, lemon fruit powder, citric acid, sodium citrate, and the remaining ingredients containing soybean peptide were premixed separately, wherein ...

Embodiment 2

[0035]The carbonated soybean peptide beverage comprises: 3 parts by weight of soybean peptide powder, 12 parts by weight of fructose syrup, 0.025 parts by weight of aspartame, 0.025 parts by weight of acesulfame potassium, 5 parts by weight of grapefruit powder, and 1 part by weight of maltitol 0.05 parts by weight of sodium chloride, 0.05 parts by weight of citric acid, 0.05 parts by weight of sodium citrate, 0.0975 parts by weight of vitamin C, 0.0003 parts by weight of vitamin B1, 0.0002 parts by weight of vitamin B6, 0.002 parts by weight of niacin, and 0.01 parts by weight of elemental calcium parts, 0.001 parts by weight of magnesium element, 0.5 parts by weight of carbon dioxide, and 77 parts by weight of water. Among them, the soybean peptide content in the soybean peptide powder raw material is 85%. Calcium and magnesium are added in the form of calcium carbonate and magnesium chloride.

[0036] The implementation steps are as follows:

[0037] (1) Mixing: according...

Embodiment 3

[0044] The carbonated soybean peptide beverage comprises: 5 parts by weight of soybean peptide powder, 20 parts by weight of fructose syrup, 0.5 part by weight of peach fruit powder, 0.1 part by weight of maltitol, 1 part by weight of sodium chloride, 1 part by weight of citric acid, Sodium citrate 0.001 weight part, vitamin C 0.0475 weight part, vitamin B1 0.0003 weight part, vitamin B6 0.0002 weight part, niacin 0.002 weight part, calcium element 0.285 weight part, magnesium element 0.01 weight part, iron element 0.005 weight part, carbon dioxide 0.6 parts by weight, 71 parts by weight of water. Among them, the soybean peptide content in the soybean peptide powder raw material is 85%. Calcium, magnesium, and iron are added in the form of calcium sulfate, magnesium sulfate, and ferrous fumarate.

[0045] The implementation steps are as follows:

[0046] (1) Mixing: according to the ingredients of each component described in this example, lemon fruit powder, citric acid and ...

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Abstract

The invention relates to a carbonate-type soybean peptide drink and a preparation method thereof. The drink comprises the following components in parts by weight: 2-5 parts of soybean peptide powder, 1-20 parts of high fructose corn syrup, 0-0.1 part of artificial sweetener, 0.5-20 parts of fruit powder, 0.1-5 parts of maltitol, 0.001-1 part of sodium chloride, 0.001-1 part of citric acid, 0.001-1 part of sodium citrate, 0.001-0.1 part of vitamins, 0.0001-0.3 part of mineral elements, 0.45-0.6 part of carbon dioxide and 62-77 parts of water. The preparation method comprises the following steps: preparing the dried materials according to a certain ratio, adding water for mixing the materials, sterilizing, cooling, inflating and filling to obtain the product. The carbonate-type soybean peptide drink is simple in preparation process, and the product is high in soybean peptide content (more than or equal to 1.7 percent), is fresh and tasty, has the effects of quenching thirst and promoting the secretion of saliva or body fluid and is a healthy leisure drink with the effects of enhancing immunity, relieving fatigue and improving athletic ability.

Description

technical field [0001] The invention relates to a carbonated soybean peptide beverage and a preparation method thereof, belonging to the technical field of vegetable protein peptide beverages. Background technique [0002] After soybean protein is degraded by biological enzymes, many peptide fragments with active functions can be obtained. The molecular weight of soybean peptide, the length of the peptide chain, and the special groups connected to the peptide chain, such as phosphate groups and sugar chains, affect the nutritional characteristics and physiological activities of the peptide. Scientific research shows that peptides are absorbed by the body faster than original protein and amino acids of the same composition. Soybean peptide has the effect of quickly recovering from fatigue and enhancing muscle strength. Japanese scholar Komatsu Kraft et al. (Liang Min, Peng Kai. The Functionality of Soybean Polypeptides and the Development of Functional Foods. Journal of Agr...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/09A23L2/60A23L33/18
CPCA23L2/02A23L2/52A23L2/54A23L2/66A23L2/70A23L29/30A23L33/185A23V2002/00A23V2200/30A23V2200/31A23V2200/324A23V2200/33A23V2250/11A23V2250/55
Inventor 张连慧刘新旗刘泽龙王一涂丛慧应欣贺寅郑岩王宇
Owner COFCO NUTRITION & HEALTH RES INST
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