Compound vegetable protein drink

The technology of vegetable protein beverage and compound stabilizer is applied in the field of compound vegetable protein beverage, which can solve the problems of fat floating, protein precipitation, poor stability, etc., and achieve the effects of moderate sweetness, rich nutrition, and delicate and smooth taste.

Active Publication Date: 2015-07-01
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: th

Method used

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  • Compound vegetable protein drink
  • Compound vegetable protein drink
  • Compound vegetable protein drink

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0095] Example 1

[0096] The almond, walnut kernel and peanut kernel composite vegetable protein beverage provided in this embodiment is processed from the following raw material formula:

[0097] Each 100 kilograms of compound vegetable protein beverage ingredients include:

[0098] Almonds, 0.5 kg;

[0099] Walnut kernels, 0.5 kg;

[0100] Peanut kernels, 2 kg;

[0101] Sucrose, 7.5 kg;

[0102] Polyglycerol fatty acid ester, 0.2 kg; sodium bicarbonate, 0.1 kg; sucrose fatty acid ester, 0.02 kg; sodium tripolyphosphate, 0.03 kg; citric acid, 0.02 kg;

[0103] Water, margin.

[0104] The composite vegetable protein beverage of this embodiment is a milky white uniform liquid. 100 people were randomly selected to taste the composite vegetable protein beverage, and the results are shown in Table 1.

[0105] Table 1 Statistics of the tasting results of the compound vegetable protein beverage in Example 1

[0106]

[0107]

[0108] The protein, fat content and stability evaluation results of th...

Example Embodiment

[0112] Example 2

[0113] The almond, walnut kernel and peanut kernel composite vegetable protein beverage provided in this embodiment is processed from the following raw material formula:

[0114] Each 100 kilograms of compound vegetable protein beverage ingredients include:

[0115] Almonds, 2 kg;

[0116] Walnut kernels, 1 kg;

[0117] Peanut kernels, 3 kg;

[0118] Sucrose, 12 kg;

[0119] Polyglycerol fatty acid ester, 0.35 kg; sodium bicarbonate, 0.3 kg; sucrose fatty acid ester, 0.06 kg; citric acid, 0.03 kg;

[0120] Water, margin.

[0121] The composite vegetable protein beverage obtained in this example was a milky white uniform liquid. 100 people were randomly selected to taste the composite vegetable protein beverage, and the results are shown in Table 3.

[0122] Table 3 Statistics of the tasting results of the compound vegetable protein beverage in Example 2

[0123]

[0124] The protein, fat content and stability evaluation results of the composite vegetable protein beverage a...

Example Embodiment

[0128] Example 3

[0129] The almond, walnut kernel and peanut kernel composite vegetable protein beverage provided in this embodiment is processed from the following raw material formula:

[0130] Each 100 kilograms of compound vegetable protein beverage ingredients include:

[0131] Almonds, 1 kg;

[0132] Walnut kernels, 0.5 kg;

[0133] Peanut kernels, 2 kg;

[0134] Xylitol, 3 kg; Acesulfame K, 0.1 kg;

[0135] Polyglycerol fatty acid ester, 0.2 kg; sodium tripolyphosphate, 0.15 kg; sucrose fatty acid ester, 0.08 kg; citric acid, 0.03 kg;

[0136] Water, margin.

[0137] The composite vegetable protein beverage obtained in this example was a milky white uniform liquid. 100 people were randomly selected to taste the composite vegetable protein beverage, and the results are shown in Table 5.

[0138] Table 5 Statistics of the tasting results of the compound vegetable protein beverage in Example 3

[0139]

[0140] The protein, fat content and stability evaluation results of the composite ...

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Abstract

The invention discloses a compound vegetable protein drink, and belongs to the technical field of vegetable protein. Each 100 parts by weight of compound vegetable protein drink are prepared from the following raw materials in parts by weight: 0.1-2.5 parts of apricot kernel, 0.1-2.5 parts of walnut kernel, 0.1-5 parts of peanut kernel, 0.1-12 parts of a sweetening agent, 0.1-1 part of a compound stabilizer and the balance of water, wherein the compound stabilizer is prepared from the following raw materials in parts by weight: 0.1-0.45 part of polyglycerol fatty acid ester, 0.05-0.45 part of sodium bicarbonate or 0.02-0.45 part of sodium tripolyphosphate or combination thereof, 0.01-0.1 part of citric acid or 0.02-0.2 part of sucrose fatty acid ester or combination thereof. Through optimizing the component proportions of the compound vegetable protein drink, especially optimizing the components and the proportions of the compound stabilizer, the compound vegetable protein drink which is fine and smooth in taste, fragrant and rick in taste, and moderate in sweetness is obtained; the compound vegetable protein drink is good in stability; the initial state can be stably kept for over 18 months; and fat floating and protein precipitation are avoided at the storage period.

Description

technical field [0001] The invention relates to the technical field of vegetable protein beverages, in particular to a compound 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 compound vegetable protein drink which uses almonds as the main raw material and adds plant seeds such as peanuts, chestnuts, coix seed, and corn. Every 100 parts of the plant protein drink includes: 1-5 parts of almonds; 1-5 parts of plant seeds 5 parts; stabilizer, 0.1-1 part; sweetener, 0.1-15 parts; acidity regulator, 0.01-1 part; the balance is water. Among them, stabilizers mainly include polyglycerol fatty acid esters, sodium carb...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L2/52
Inventor 王旭昌左爱东
Owner 承德露露股份公司
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