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Functional drink food and preparation method thereof

A technology for functional beverages and food, applied in dairy products, milk preparations, applications, etc., to achieve the effect of long aftertaste

Inactive Publication Date: 2015-07-22
傅水娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, functional beverages and foods are very common now, and many raw materials can be prepared into functional solid beverages, but the preparation of functional beverages from polypeptides, burdock, and Jerusalem artichoke has not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw materials and their mass parts: 0.40kg of second embryo polypeptide powder, 0.43kg of Jerusalem artichoke inulin powder, 0.20kg of agar, 0.13kg of xanthan gum, 8kg of white sugar, 0.5kg of honey, 8kg of raw apple vinegar, 0.05 citric acid monohydrate kg, wheat hydrolyzed protein 1kg, skimmed milk powder 2kg, burdock root inulin powder 0.5kg, water 80kg.

[0024] Preparation of the second germ polypeptide powder: (1) Mix 1 kg of soybean germ powder and 1 kg of rice germ powder, finely pulverize and pass through a 40-mesh sieve, discard the coarse raw materials to form the second germ raw material; (2) add 1 kg of the above second germ raw material to 12 kg of pure Water, use sodium hydroxide to adjust the pH value of the feed solution to 8.0, and then add 0.006kg of alkaline protease for the first enzymolysis. During this process, the temperature is maintained at 45°C for 100 minutes to obtain the first enzymolysis solution (3) Use disodium hydrogen phosphate and cit...

Embodiment 2

[0030] Raw materials and their mass parts: 0.25kg of second embryo polypeptide powder, 0.25kg of Jerusalem artichoke inulin powder, 0.21kg of agar, 0.18kg of xanthan gum, 12kg of white sugar, 1.5kg of honey, 6kg of raw apple vinegar, 0.08 citric acid monohydrate kg, wheat hydrolyzed protein 2kg, skimmed milk powder 1kg, burdock root inulin powder 0.2kg, water 100kg;

[0031] Preparation of the second germ polypeptide powder: (1) Mix 1 kg of soybean germ powder and 1 kg of rice germ powder, finely pulverize and pass through a 40-mesh sieve, discard the coarse raw material to form the second germ raw material; (2) add 1 kg of the above second germ raw material to 10 kg of pure Water, use sodium hydroxide to adjust the pH value of the feed solution to 8.6, and then add 0.010kg of alkaline protease for the first enzymolysis. During this process, the temperature is maintained at 55°C for 120 minutes to obtain the first enzymolysis solution (3) Use disodium hydrogen phosphate and ci...

Embodiment 3

[0037] Raw materials and their mass parts: 0.43kg of second embryo polypeptide powder, 0.40kg of Jerusalem artichoke inulin powder, 0.18kg of agar, 0.15kg of xanthan gum, 10kg of white sugar, 1.0kg of honey, 4kg of raw apple vinegar, 0.10 citric acid monohydrate kg, wheat hydrolyzed protein 3kg, skimmed milk powder 1.5kg, burdock root inulin powder 0.3kg, water 90kg.

[0038] Preparation of two-germ polypeptide powder: (1) Mix 1kg of soybean germ powder and 1kg of rice germ powder, finely pulverize and pass through a 40-mesh sieve, discard coarse raw materials to form second-germ raw materials; (2) add 1kg of the above-mentioned second-germ raw materials to 14kg of pure Water, use sodium hydroxide to adjust the pH value of the feed solution to 9.0, then add 0.012kg of alkaline protease for the first enzymolysis, during which the temperature is maintained at 50°C for 150 minutes to obtain the first enzymolysis solution (3) Use disodium hydrogen phosphate and citric acid to adju...

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PUM

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Abstract

The invention relates to functional drink food and a preparation method thereof. The functional drink food is prepared by raw materials in parts by mass as follows: 0.25-0.43 parts of polypeptide powder of two kinds of germs, 0.25-0.43 parts of jerusalem artichoke inulin, 0.19-0.21 parts of agar, 0.13-0.19 parts of xanthan gum, 9-13 parts of white granulated sugar, 0.53-1.5 parts of honey, 4-9 parts of apple cider vinegar, 0.05-0.10 parts of citric acid monohydrate, 1-3 parts of wheat protein hydrolysate, 1-3 parts of skim milk powder, 0.3-0.53 parts of burdock root inulin and 80-100 parts of water; the functional drink food is prepared through blending, filling, sealing, sterilizing and cooling of the raw materials. The functional drink food has various active ingredients such as polypeptide, inulin and the like and integrates a health care function and nutrition; the apple cider vinegar and the citric acid monohydrate are taken as main sour agents, and the functional drink food has refreshing sour taste and lasting aftertaste through compounding.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a functional beverage food and a preparation method thereof, and belongs to the technical field of beverage processing. Background technique [0002] Polypeptides are compounds formed by linking α-amino acids with peptide bonds, which have anti-oxidation, anti-fatigue, immune regulation, and hypoglycemic effects. [0003] Burdock root, also known as Eshigen, rat sticky root, and beef dish, is the root of burdock of Compositae. It is rich in inulin, protein, carotene, vitamins and minerals, among which the content of carotene is 150 times higher than that of carrot. Protein and The content of calcium is the first among root vegetables, and it has the functions of anti-oxidation, lowering blood sugar, lowering blood pressure, anti-cancer and anti-aging. [0004] Jerusalem artichoke, also known as Jerusalem artichoke, ghost ginger, and ground ginger, is an annual herb ...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 傅水娟
Owner 傅水娟