Amino acid beverage and preparation method thereof

An amino acid and free amino acid technology, applied in the field of amino acid-containing beverages and their preparation, can solve problems such as single function, confusion, and imperfect design of nutritional units, and achieve the effects of not easy water separation, ideal drinking effect, and good stability

Active Publication Date: 2015-11-25
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although the beverages currently on the market are rich in variety and seem to have a complete range of categories, after a systematic review, it is found that in terms of concept promotion, major beverage manufacturers have shown their capabilities, trying their best to convince consumers that concepts are functions, concepts It is the value, confusing the difference between functional drinks and conceptual drinks. In fact, there are only a handful of real functional nutritional drinks in the Chinese mainland market, with single functions and imperfect design of nutritional units, which cannot meet the needs of existing consumer groups.

Method used

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  • Amino acid beverage and preparation method thereof
  • Amino acid beverage and preparation method thereof
  • Amino acid beverage and preparation method thereof

Examples

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preparation example Construction

[0043] Preparation method of amino acid drink

[0044] refer to figure 1 According to one embodiment of the present invention, the method for preparing the amino acid beverage in any embodiment of the present invention includes the following steps:

[0045] S200 mixed raw materials

[0046] In this step, the raw materials are mixed to obtain a mixed material liquid. The raw materials included and their relative weight proportions are: 700-883 parts by weight of permeate, 3-110 parts by weight of sugar, and 1-12 parts by weight of collagen peptide. The so-called permeate contains free amino acids and comes from cow's milk. The permeate is obtained by performing primary filtration and secondary filtration on the milk, and the secondary filtration is ultrafiltration. The so-called cow's milk can be raw cow's milk or reconstituted milk. Raw cow's milk is preferably selected as the main source of amino acids of the drink, and the nutritional value of raw cow's milk is higher t...

Embodiment 1

[0060] 1. Raw materials

[0061] Permeate: 883 kg,

[0062] Vitamin C: 1 kg,

[0063] Soybean polysaccharide: 3 kg,

[0064] Collagen Peptides: 3 kg,

[0065] Juice: 10 kg,

[0066] High fructose syrup: 0 kg,

[0067] White sugar: 100 kg,

[0068] Sugar substitute: 0 kg;

[0069] 2. Preparation method

[0070] 2.1 Preparation of permeate

[0071] Inspect and accept milk according to the national standard GB19301 raw milk standard.

[0072] 1) Coarse filtration: Filter the milk through the filter hole filter to remove relatively large impurities such as cow hair and weeds.

[0073] 2) Purification: After the milk cleaning machine equipment, according to the density difference of the milk components, under the action of centrifugal force, the fine impurities with high density are removed, and the number of spores and somatic cells is reduced at the same time. Operating parameters of milk cleaning machine equipment: equipment flow rate 5000l / h, pressure 0.6Mpa, centrifu...

Embodiment 2

[0088] 1. Raw materials

[0089] Permeate: 856.8 kg, prepared according to 2.1 of Example 1;

[0090] Vitamin C: 2 kg;

[0091] Soybean polysaccharide: 4 kg;

[0092] Collagen peptides: 2 kg;

[0093] Juice: 15 kg;

[0094] White sugar: 20 kg;

[0095] High fructose syrup: 100 kg

[0096] Sugar substitute: 0.2 kg

[0097] 2. Preparation method

[0098] a. Add white granulated sugar, collagen peptide, and soybean polysaccharide to the permeate in turn, mix evenly and add sugar substitute;

[0099] b. Take the formula amount of fruit juice, fructose syrup, and vitamin C, and continue to mix with the liquid a;

[0100] c. Warm up the homogeneous mixture to 60-65°C;

[0101] d. Use a homogenizer for homogenization, the homogenization temperature is 60-65°C, and the homogenization pressure is 180-220bar;

[0102] e. be fixed to 1000 parts by weight with permeate;

[0103] f. After the purified water is adjusted to 1000kg, it is cooled and filled after sterilization. Ster...

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Abstract

The invention discloses a beverage containing amino acid. The beverage comprises the following raw materials in parts by weight: 700-883 parts of penetrating fluid, 3-110 parts of sugar and 1-12 parts of collagen peptide, wherein the penetrating fluid comprises free amino acid; the penetrating fluid comes from raw milk, and the penetrating fluid can be obtained through the following steps: performing first-class filtration on the raw milk, and performing second-class filtration on the filtered raw milk, wherein the second-class filtration is ultrafiltration. The invention further discloses a method for preparing the amino acid beverage. The amino acid beverage and / or the preparation method thereof disclosed by the invention enables the obtained amino acid beverage to have a high amino acid content, and the feed liquid of the beverage is clear and transparent; the amino acid mainly comes from milk which is treated, besides, the collagen peptide has a strengthening effect, so that the beverage has special flavor, has an ideal drinking effect, and is good in stability under the condition of normal atmospheric temperature, and the phenomena of drainage and precipitation are not liable to occur.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to an amino acid-containing beverage and a preparation method thereof. Background technique [0002] Although the beverages currently on the market are rich in variety and seem to have a complete range of categories, after a systematic review, it is found that in terms of concept promotion, major beverage manufacturers have shown their capabilities, trying their best to convince consumers that concepts are functions, concepts It is value, confusing the difference between functional drinks and conceptual drinks. In fact, there are only a handful of real functional nutritional drinks in the Chinese mainland market. They have single functions and imperfect nutritional unit design, which cannot meet the needs of existing consumer groups. [0003] At present, the series of domestic functional refreshing nutritional beverages in the mid-to-high-end consumer market has a certain ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L2/02A23L2/52A23L2/66A23L33/00
CPCA23L2/02A23L2/38A23L2/52A23L2/66A23V2002/00A23V2200/30A23V2250/06A23V2250/55
Inventor 哈斯格日图康正雄李树森
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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