Sugar-controlled plant protein beverage

A vegetable protein beverage and sucrose technology, which is applied in food science, function and application of food ingredients, etc., can solve the problems of low fat content and unsuitable drinking, and achieve the effect of reducing the phenomenon of blood sugar rise.

Inactive Publication Date: 2017-02-01
HEFEI KANGQIAO IND & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Because of its strong functionality and different from animal protein, plant protein beverages have lower fat content in comparison, which is more suitable for people's food requirements now, and plant protein is e

Method used

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Embodiment Construction

[0024] now attached figure 1 The present invention will be further described in detail with specific embodiments.

[0025] The invention provides a sugar-controlling vegetable protein beverage, the mass ratio of which is as follows: 25%~90% of peanut (or vegetable protein), 0.2%~3% of glyceryl stearate, 0.1%~30% of L-arabinose %, tagatose 0.1%~30%, sucrose 5%~50%, sodium lactate 0.01%~0.2%, guar gum 0.3%~5%, soybean 10%~40%, pecan 10%~40%, Hawaii Fruit 10%~40%, almond 10%~40% and 1%~15% water, the production steps include:

[0026] Step 1. Coarse grinding: Weigh fresh peanuts, soybeans, pecans, macadamia nuts, and almonds and then coarsely grind them to make them into finer particles;

[0027] Step 2, fine grinding: continue processing and grinding the small particles obtained by coarse grinding until they become uniform powder;

[0028] Step 3. Hydrolysis treatment: The finely ground powder is subjected to hydrolysis treatment, so that it can be dissolved in water, and it ...

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Abstract

The invention discloses a sugar-controlled plant protein beverage, namely a plant protein beverage capable of restraining absorption of saccharose and glucose. The sugar-controlled plant protein beverage is made from the following raw materials in percentage by mass: 25-90% of fresh peanuts (or plant protein), 0.2-3% of glyceryl monostearate, 0.1-30% of L-arabinose, 0.1-30% of tagatose, 5-50% of saccharose, 0.01-0.2% of sodium lactate, 0.3-5% of guar gum, 10-40% of soybeans, 10-40% of hickory nuts, 10-40% of macadamia nuts, 10-40% of apricot kernels, and 1-15% of water. The sugar-controlled plant protein beverage is made through the following making steps: a step I, performing rough grinding; a step II, performing fine grinding; a step III, performing hydrolysis treatment; a step IV, performing mixing; a step V, performing sterilization; a step VI, performing bottling; and a step VII, performing sealed packaging. According to the sugar-controlled plant protein beverage disclosed by the invention, the L-arabinose and the tagatose are added to the raw materials, so that the absorption of human bodies to the saccharose and the glucose is avoided, the rise of postprandial blood sugar is restrained, the fat intake is reduced, and the problem that diabetes crowds and crowds preventing eating sugar cannot drink lactic acid bacteria beverages is solved.

Description

technical field [0001] The invention relates to the technical field of food and beverage fermentation, in particular to a sugar-controlling lactic acid bacteria beverage—a lactic acid bacteria beverage that inhibits glucose absorption. Background technique [0002] Tagatose is a rare monosaccharide that occurs naturally. Its sweetness is similar to that of sucrose, and its calories are lower. Not only that, it can also prevent the absorption of glucose in the small intestine. In 2001, the US Food and Drug Administration has confirmed the safety of tagatose, which can be used as a sweetener in the food and beverage industry and pharmaceutical preparations. In the same year, the United Nations Food and Agriculture Organization and the World Health Organization Joint Committee on Food Additives recommended tagatose as a new low-calorie sweetener that can be used as a food additive. L-arabinose, also known as pectin sugar, is a kind of aldopentose. In nature, L-arabinose rarel...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L33/125A23C11/10A23L11/65
CPCA23L2/38A23L2/60A23V2002/00A23V2200/328A23V2200/332A23V2250/634A23V2250/602
Inventor 方明
Owner HEFEI KANGQIAO IND & TRADE CO LTD
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