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Composite protein beverage and preparation method thereof

A compound protein and beverage technology, which is applied in the field of compound protein beverage and its preparation, can solve the problems that the compound protein drink needs to be improved, and achieve the effects of good taste, stability and taste, and good stability

Pending Publication Date: 2016-03-23
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

[0005] However, the current complex protein drinks still need to be improved

Method used

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  • Composite protein beverage and preparation method thereof
  • Composite protein beverage and preparation method thereof
  • Composite protein beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Raw materials

[0042] Brown rice flour: 23 kg, roasted brown rice flour;

[0043] Skim milk powder: 17 kg;

[0044] Stabilizer: 2.6 kg, including 0.1 kg of gellan gum, 1.5 kg of microcrystalline cellulose, 0.2 kg of diacetyl tartrate mono-diglyceride, 0.3 kg of sodium ascorbate, 0.3 kg of sodium bicarbonate, and 0.2 kg of sodium tripolyphosphate;

[0045] Enzymes: 112.3 grams, including 70 grams of α-amylase, 40 grams of glucoamylase, and 2.3 grams of protease;

[0046] White sugar: 40 kg;

[0047] Flavor: 0.3 kg;

[0048] Water: 917 kg.

[0049] 2. Preparation method

[0050] a. Stir and disperse brown rice flour in cold water 4 times its weight, add α-amylase, glucoamylase and protease, heat while stirring, raise the temperature to 65°C, keep the temperature for 40 minutes, and then continue heating to 90°C, Keep the temperature for 20 minutes, lower the temperature to 10°C, and obtain the enzymatically hydrolyzed brown rice solution for use;

[0051] b. Ad...

Embodiment 2

[0059] 1. Raw materials

[0060] Brown rice flour: 50 kg, roasted brown rice flour;

[0061] Skim milk powder: 14.2 kg;

[0062] Stabilizer: 3.9 kg, including 2.5 kg of microcrystalline cellulose, 0.1 g of carrageenan, 0.3 kg of glyceryl monostearate, 0.2 kg of sodium erythorbate, 0.5 kg of sodium bicarbonate, and 0.3 kg of sodium tripolyphosphate;

[0063] Enzymes: 360 grams, including 250 grams of α-amylase, 100 grams of glucoamylase, and 10 grams of protease;

[0064] White sugar: 20 kg;

[0065] Flavor: 0.5 kg

[0066] Water: 911 kg.

[0067] 2. Preparation method

[0068] a. Stir brown rice flour in cold water 4 times its weight, add α-amylase, glucoamylase and protease, heat while stirring, raise the temperature to 70°C, keep this temperature for 20 minutes, then continue to heat to 95°C, keep The temperature is 15 minutes, and the temperature is lowered to 15°C to obtain the enzymatically hydrolyzed rice solution, which is ready for use;

[0069] b. Add skim milk p...

Embodiment 3

[0077] 1. Raw materials

[0078] Brown rice flour: 150 kg, roasted brown rice flour;

[0079] Skim milk powder: 15.6 kg;

[0080] Stabilizer: 1.9 kg, including 0.4 kg of gellan gum, 0.5 kg of glyceryl monostearate, 0.2 kg of sodium ascorbate, 0.4 kg of sodium bicarbonate, and 0.4 kg of sodium tripolyphosphate;

[0081] Enzymes: 1.53 grams, including 1.05 kilograms of α-amylase, 0.4 grams of glucoamylase, and 0.08 grams of protease;

[0082] Flavor: 0.7 kg;

[0083] Water: 830.27 kg.

[0084] 2. Preparation method

[0085] a. Stir and disperse brown rice flour in cold water 4 times its weight, add α-amylase, glucoamylase and protease, heat while stirring, raise the temperature to 75°C, keep the temperature for 30 minutes, and then continue heating to 100°C , keep the temperature for 5 minutes, lower the temperature to 25°C, and obtain the enzymatically hydrolyzed rice solution for use;

[0086] b. Add skim milk powder to water at 45-65°C, stir for 15 minutes, then let sta...

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Abstract

The invention provides a composite protein beverage and a preparation method thereof. The raw materials of the composite protein beverage contain brown rice and skimmed milk powder. The composite protein beverage contains dietary fibers and plant protein, and besides, contains skimmed milk protein, so that the comprehensive requirements for nutrients of common people are met, and a healthy food and drink idea is reflected.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a composite protein drink and a preparation method thereof. Background technique [0002] Brown rice is the caryopsis of paddy rice after the outer protective cortex husk is removed. Rice grains with intact inner protective cortex (pericarp, seed coat, nacelle) have a thicker taste and tighter texture due to more crude fiber and bran wax in the inner protective cortex, and it takes time to cook, but its slimming effect significantly. Compared with ordinary refined white rice, brown rice is richer in vitamins, minerals and dietary fiber, and is regarded as a green and healthy food. Brown rice is suitable for anyone, especially obese people. [0003] Skimmed milk powder is obtained by removing fat from fresh milk and drying it. Compared with fresh milk, the nutritional content of skimmed milk powder does not change much, but the fat content is reduced. Skimmed milk po...

Claims

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Application Information

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IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 尹永智张东洁李洪亮马占福冯志宽孙慧
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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