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Additive for vegetable protein beverage

A plant protein beverage and additive technology, applied in the direction of food science, etc., can solve the problems of different nutritional value of protein and affect absorption, and achieve the effect of promoting digestion and absorption and good practicability

Inactive Publication Date: 2015-11-25
李开婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Plant protein is mainly derived from rice noodles and beans, but the nutritional value of protein from rice noodles and beans is different. The protein from rice noodles lacks lysine, so its amino acid score is low, only 0.3-0.5. The degree of protein absorption and utilization by the human body will also be poor, so it is necessary to add necessary additives to the beverage to improve it and increase the impact on absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] An additive for vegetable protein drinks, which consists of the following components in mass fractions: 20 parts of sour agent, 10 parts of alkaline agent, 20 parts of emulsifier, 5 parts of thickener, 1 part of nutritional factor and 1 part of trace element.

[0016] Wherein, the sour agent is composed of citric acid and lactic acid with a mass ratio of 1:2. The alkaline agent is composed of sodium carbonate and sodium bicarbonate with a mass ratio of 1:1. The emulsifier is glyceryl monostearate and sucrose ester with a mass ratio of 1:1. The thickener is agar. The nutritional factors are lysine, tryptophan and phenylalanine with a mass ratio of 1:1:1. Trace elements are iron, zinc, selenium.

[0017] The additive for vegetable protein beverage of the present invention is nontoxic and harmless, can effectively adjust the acidity and alkalinity of the beverage, promote the digestion and absorption of the vegetable protein, and endow the beverage with special flavor. ...

Embodiment 2

[0019] An additive for vegetable protein drinks, which consists of the following components in mass fractions: 30 parts of sour agent, 20 parts of alkaline agent, 40 parts of emulsifier, 10 parts of thickener, 5 parts of nutritional factors, and 5 parts of trace elements.

[0020] Wherein, the sour agent is composed of citric acid and lactic acid with a mass ratio of 1:3. The alkaline agent is composed of sodium carbonate and sodium bicarbonate with a mass ratio of 1:2. The emulsifier is sucrose ester and soybean lecithin with a mass ratio of 1:1. The thickener is pectin. The nutritional factors are methionine, threonine and isoleucine in a mass ratio of 1:1:1. Trace elements are iron, zinc, selenium.

[0021] The additive for vegetable protein beverage of the present invention is nontoxic and harmless, can effectively adjust the acidity and alkalinity of the beverage, promote the digestion and absorption of the vegetable protein, and endow the beverage with special flavor....

Embodiment 3

[0023] An additive for vegetable protein drinks, which consists of the following components in mass fractions: 25 parts of sour agent, 15 parts of alkaline agent, 30 parts of emulsifier, 8 parts of thickener, 3 parts of nutritional factors and 3 parts of trace elements.

[0024] Wherein, the sour agent is composed of citric acid and lactic acid with a mass ratio of 1:2.5. The alkaline agent is composed of sodium carbonate and sodium bicarbonate with a mass ratio of 1:1.5. The emulsifier is glyceryl monostearate and soybean lecithin with a mass ratio of 1:2. The thickener is propylene glycol alginate. The mass ratio of nutritional factors is lysine, leucine and valine in a ratio of 1:1:1. Trace elements are iron, zinc, selenium.

[0025] The vegetable protein drink additive of the invention is non-toxic and harmless, can effectively adjust the pH of the drink, promote the digestion and absorption of the plant protein, and endow the drink with a special flavor. When in use, ...

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PUM

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Abstract

The invention discloses an additive for a vegetable protein beverage. The additive comprises, by mass, 20 to 30 parts of a sour additive, 10 to 20 parts of an alkaline agent, 20 to 40 parts of an emulsifier, 5 to 10 parts of a thickening agent, 1 to 5 parts of a trophic factor and 1 to 5 parts of a trace element. The additive for the vegetable protein beverage is nontoxic and harmless, can effectively adjust the acid-base value of the beverage, promotes digestion and absorption of vegetable protein, endows the beverage with special flavor and has god practicality.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to an additive for vegetable protein beverages. Background technique [0002] Vegetable protein is a kind of protein, the source is extracted from plants, the nutrition is similar to animal protein, but it is more difficult to digest. Vegetable protein beverage is a milky beverage made from plant nuts, pulp and soybeans, processed and blended, and then subjected to high-pressure sterilization or aseptic packaging. Plant protein is mainly derived from rice noodles and beans, but the nutritional value of protein from rice noodles and beans is different. The protein from rice noodles lacks lysine, so its amino acid score is low, only 0.3-0.5. The degree of protein absorption and utilization by the human body will also be poor, so it is necessary to add necessary additives to the beverage to improve it and increase the impact on absorption. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L2/56A23L2/38
Inventor 李开婧
Owner 李开婧
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