Quinoa plant protein beverage and preparation method thereof

A technology of vegetable protein beverage and quinoa, applied in food ingredients containing natural extracts, bacteria used in food preparation, food science, etc., can solve the problem of low utilization rate of quinoa, narrow applicable population, and inability to fully reflect quinoa characteristics and other issues to achieve the effect of ensuring food safety and improving the utilization rate of raw materials

Inactive Publication Date: 2016-07-06
北京农品堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Although the above-mentioned inventions have many advantages, either the applicable population is relatively narrow, or the production of commercially available ready-made raw materials i

Method used

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  • Quinoa plant protein beverage and preparation method thereof
  • Quinoa plant protein beverage and preparation method thereof
  • Quinoa plant protein beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] A quinoa vegetable protein beverage is made from the following raw materials: quinoa powder 3, quinoa concentrate 5, quinoa fermentation broth 4, polydextrose 1, stabilizer 0.2, white sugar 4, fructose syrup 2, Saimi 0.006, demineralized water make up 100;

[0094] The stabilizer is composed of modified soybean lecithin, sodium alginate, pectin, α-cyclodextrin, soluble soybean polysaccharide, and xanthan gum, and the parts by weight of each component are: modified soybean lecithin 25, seaweed Sodium acid 10, pectin 25, α-cyclodextrin 30, soluble soybean polysaccharide 5, xanthan gum 20;

[0095] The preparation method of described quinoa concentrated solution and quinoa flour comprises the steps:

[0096] Select qualified peeled quinoa and oats according to the national standards respectively, after cleaning, grind the quinoa and oats to 5mm respectively and mix them, add soft water 12 times the mass of the mixture, and add L-ascorbic acid to make the mixture of quinoa...

Embodiment 2

[0123] A quinoa vegetable protein beverage is made from the following raw materials: 10 quinoa powder, 2 polydextrose, 0.2 stabilizer, 3 white sugar, 0.005 acesulfame potassium, 0.4 apple juice concentrate, 1 peanut pulp, 1 malt extract, Demineralized water makes up 100;

[0124] The stabilizer is composed of modified soybean lecithin, sodium alginate, pectin, α-cyclodextrin, soluble soybean polysaccharide, and xanthan gum, and the parts by weight of each component are: modified soybean lecithin 30, seaweed Sodium acid 5, pectin 30, α-cyclodextrin 20, soluble soybean polysaccharide 15, xanthan gum 30;

[0125] Described quinoa flour preparation method comprises the steps:

[0126] Select qualified peeled quinoa and oats according to the national standards respectively, after cleaning, grind the quinoa and oats to 6mm respectively and mix them, add soft water 18 times the mass of the mixture, and add L-ascorbic acid to make the mixture of quinoa oats and water , containing 0....

Embodiment 3

[0147] A quinoa vegetable protein beverage is made from the following raw materials: quinoa powder 6, quinoa fermentation liquid 5, polydextrose 1, stabilizer 0.1, white sugar 5, fructose syrup 3, essence 0.005, demineralized water supplement 100 ;

[0148] The stabilizer is composed of modified soybean lecithin, sodium alginate, pectin, α-cyclodextrin, soluble soybean polysaccharide, and xanthan gum. The parts by weight of each component are: modified soybean lecithin 20, alginic acid Sodium 15, pectin 30, α-cyclodextrin 25, soluble soybean polysaccharide 10, xanthan gum 20;

[0149] The preparation method of described quinoa flour, comprises the steps:

[0150] Select qualified peeled quinoa and oats according to national standards respectively, after cleaning according to conventional methods in this field, grind quinoa and oats to 4 mm respectively and mix them, add soft water with 8 times the mass of the mixture, add L-ascorbic acid, and make quinoa The mixture of wheat...

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Abstract

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and/or quinoa powder and/or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g/100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

Description

technical field [0001] The invention relates to a quinoa vegetable protein drink and a preparation method of the drink, belonging to the technical field of food and drink. Background technique [0002] Quinoa is an alkaline food with whole grain, complete nutrition and complete protein. The endosperm accounts for 68% of the seed, and it has nutritional activity. The protein content is as high as 16%-22% (beef 20%). The quality is equivalent to milk powder and meat, and it is rich in many Among them, there are all 9 kinds of essential amino acids necessary for the human body, and the ratio is appropriate and easy to absorb. It is especially rich in lysine, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other minerals that are lacking in plants. High nutritional content of substances, rich in unsaturated fatty acids, flavonoids, B vitamins and vitamin E, choline, betaine, folic acid, α-linolenic acid, β-glucan and other beneficial compou...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/02A23L2/52A23L2/84A23L33/00
CPCA23L2/02A23L2/38A23L2/382A23L2/52A23L2/84A23V2002/00A23V2400/169A23V2200/14A23V2200/15A23V2200/16A23V2200/242A23V2250/21A23V2250/242A23V2250/5026A23V2250/5042A23V2250/5072A23V2250/5086A23V2250/51A23V2250/5112A23V2250/5114A23V2250/606A23V2250/61A23V2300/10A23V2300/14A23V2300/48A23V2300/50
Inventor 王刚徐峥黄艳萍陈小琴高鑫
Owner 北京农品堂食品有限公司
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