A kind of processing method of compound plant protein beverage

A technology of vegetable protein beverage and processing method, applied in milk replacer, dairy products, application and other directions, can solve the problems of fat floating and protein precipitation, and achieve the effect of reducing damage

Active Publication Date: 2016-03-23
承德露露股份公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the process of realizing the present invention, the inventors found that there are at least the following problems in the prior art: the complex vegetable protein beverage obtained by the existing processing method of the complex vegetable protein beverage will have fat floating and protein precipitation during long-term storage

Method used

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  • A kind of processing method of compound plant protein beverage
  • A kind of processing method of compound plant protein beverage
  • A kind of processing method of compound plant protein beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] This embodiment provides a processing method of a compound vegetable protein drink made of almonds, walnut kernels and peanut kernels, comprising the following steps:

[0089] Step (1), select full-grained, insect-free, non-mildew-free almonds to peel, debitter and grind into a 40-micron grain size, select full-grained, insect-free, non-mildew-free walnut kernels to peel, After removing the astringency, grind it into a 40-micron particle size, select peanut kernels with full grains, no insects, and no mildew, peel them, remove the fishy smell, and grind them into a 40-micron particle size; successively grind 0.5 kg of almonds 0.5 kg walnut kernel mince, 2 kg peanut kernel mince, 7.5 kg sucrose, 0.2 kg polyglycerol fatty acid ester, 0.15 kg sodium bicarbonate, 0.02 kg sucrose fatty acid ester, 0.03 kg sodium tripolyphosphate, Add 0.02 kg of citric acid into the blending tank, add water to 100 kg, stir and mix evenly;

[0090] In step (2), add the mixture obtained in ste...

Embodiment 2

[0101] This embodiment provides a processing method of a compound vegetable protein drink made of almonds, walnut kernels and peanut kernels, comprising the following steps:

[0102] Step (1), select full-grained, insect-free, non-mildew-free almonds to peel, debitter and grind into a 50-micron grain size, select full-grained, insect-free, non-mildew-free walnut kernels to peel, After removing the astringency, grind it into a 50-micron particle size, select peanut kernels with full particles, no insects, and no mildew, peel them, remove the fishy smell, and grind them into a 50-micron particle size; successively grind 2 kg of almonds 1 kg of walnut kernels, 3 kg of peanut kernels, 12 kg of sucrose, 0.35 kg of polyglycerol fatty acid esters, 0.3 kg of sodium bicarbonate, 0.06 kg of sucrose fatty acid esters, and 0.03 kg of citric acid are added to the blending tank After adding water to 100 kg, stir and mix evenly;

[0103] In step (2), add the mixture obtained in step (1) int...

Embodiment 3

[0114] This embodiment provides a processing method of a compound vegetable protein drink made of almonds, walnut kernels and peanut kernels, comprising the following steps:

[0115] Step (1), select full-grained, insect-free, non-mildew-free almonds to peel, debitter and grind into a 60-micron grain size, select full-grained, insect-free, non-mildew-free walnut kernels to peel, After removing the astringency, grind it into a 60-micron particle size, select peanuts with full grains, no insects, and no mildew, peel them, remove the fishy smell, and grind them into a 60-micron particle size; successively grind 1 kg of almonds 0.5 kg walnut kernel mince, 2 kg peanut kernel mince, 3 kg xylitol, 0.1 kg acesulfame potassium, 0.2 kg polyglycerol fatty acid ester, 0.15 kg sodium tripolyphosphate, 0.08 kg sucrose Add fatty acid fat and 0.03 kg of citric acid into the blending tank, add water to 100 kg, stir and mix evenly;

[0116] In step (2), the mixture obtained in step (1) is adde...

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Abstract

The invention discloses a processing method of a compound vegetable protein beverage, which belongs to the technical field of vegetable protein beverage processing. The processing method comprises: (1), 0.1 to 2.5 parts by weight of almonds, 0.1 to 2.5 parts by weight of walnut kernels, 0.1 to 5 parts by weight of peanut kernels, 0.1 to 12 parts by weight of sweeteners, and 0.1 to 1 parts by weight of composite stabilizers Add it into a preparation container, add water to 100 parts by weight, stir and mix evenly; (2), boil; (3), at 85-95°C, use pressures of 2-10MPa and 15-40MPa to homogenize in sequence; ( 4), filling, sealing, and sterilization; wherein, the composite stabilizer in step (1) includes: 0.1 to 0.45 parts of polyglycerol fatty acid ester; 0.05 to 0.45 parts of sodium bicarbonate or 0.02 to 0.45 parts of sodium tripolyphosphate or Their combination; 0.01-0.1 part of citric acid or 0.02-0.2 part of sucrose fatty acid ester or their combination; in step (1), almonds, walnut kernels and peanut kernels are added to the preparation container in the form of mince or slurry. The compound vegetable protein beverage obtained by the processing method has good stability.

Description

technical field [0001] The invention relates to the technical field of vegetable protein beverage processing, in particular to a processing method of a composite vegetable protein beverage. Background technique [0002] Vegetable protein beverages refer to beverages that are processed from plant fruits or seeds containing a certain amount of protein. Vegetable protein beverages, especially compound vegetable protein beverages made from various plant seeds, are favored by more and more consumers due to their unique taste and rich nutrition. [0003] CN101406302A discloses a processing method of a compound vegetable protein beverage which uses almonds as the main raw material and adds plant seeds such as peanuts, chestnuts, coix seeds, and corn. The main steps of the processing method are: grinding the plant seeds to a particle size of less than 100 microns The mince is mixed evenly with stabilizers such as xanthan gum, gellan gum, and microcrystalline cellulose sodium, and t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10
Inventor 王旭昌左爱东
Owner 承德露露股份公司
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