Vegetable protein drink and preparation method thereof

Abstract

The invention discloses a vegetable protein drink which is prepared from the following raw materials in percentage by weight: 2-30 percent of hickory, 1-10 percent of walnut, 2-30 percent of Carya illinoensis Koch, 1.5-10 percent of pine nut, 1.8-20 percent of macadimia nut, 2-30 percent of any one or a combination of filbert and peanuts, 2.5-10 percent of soybeans, 1-10 percent of cashew nut, 1-20 percent of almonds, 1.2-15 percent of pistachio nuts, 2-15 percent of white granulated sugar and 15-82 percent of water. The preparation method comprises the following steps: pretreating the raw materials; pulping, melting and mixing; fixing the volume; performing dual homogenization treatment, heating, filling, sealing, sterilizing, sampling, screwing up, and packaging, thereby obtaining the vegetable protein drink. The raw materials prepared by the preparation method according to the ratio have the long-term quality guarantee effects under the condition that a food additive is not added, and the vegetable protein drink is safe, healthy, good in taste and high in nutrition.

Description

Technical field: [0001] The invention relates to the technical field of food, in particular to a vegetable protein beverage and a preparation method thereof. Background technique: [0002] In the production of vegetable protein beverages, food thickeners, emulsifiers, preservatives, sweeteners, pigments, etc. are generally added to reduce costs, improve product stability, and extend shelf life to adapt to large-scale production, sales, and transportation. At the same time, it is also necessary to add edible flavors to the vegetable protein beverage to improve the taste 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 more Pure and natural food. [0003] At presen...

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.