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Coffee flavor vegetable protein beverage

A plant protein beverage and coffee technology, which is applied in the field of food processing, can solve the problems of insufficient gloss, poor stability, and poor taste of the finished product, and achieve the effect of strong coffee aroma, increased specific gravity, and lubricated taste

Inactive Publication Date: 2017-02-08
云南佰旺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention is made of soymilk as the main raw material with special coffee powder and other auxiliary materials, adding a compound stabilizer of scientific formula, which solves the problem of easy thickening, poor stability and glossiness of finished coffee-flavored vegetable protein drinks on the market. Not enough and technical problems with bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A coffee-flavored vegetable protein beverage according to Example 1 of the present invention is made from raw materials comprising the following parts by weight: 55 parts of soybean protein isolate powder, 45 parts of coffee powder, 80 parts of white sugar, 3 parts of compound stabilizer, edible defoamer 0.2 parts.

[0022] Above-mentioned composite stabilizer comprises monoglyceride fatty acid ester, diglycerol fatty acid ester, sodium stearoyl lactylate, polyglycerol fatty acid ester, carrageenan and phospholipid; The mass ratio of fatty acid ester, carrageenan and phospholipid is: 1:1:0.2:1:0.2:0.6.

[0023] In parts by weight, the coffee-flavored vegetable protein beverage also includes 17 parts of edible essence.

[0024] The food flavor mentioned above includes coconut oil, palm oil and coffee flavor; and the mass ratio of coconut oil, palm oil and coffee flavor is: 1.5:1.5:1.

[0025] In parts by weight, the coffee-flavored vegetable protein beverage also inclu...

Embodiment 2

[0028] A coffee-flavored vegetable protein beverage according to Example 2 of the present invention is made from the following raw materials in parts by weight: 80 parts of soybean milk, 50 parts of coffee powder, 80 parts of white sugar, 4 parts of compound stabilizer, and 0.2 part of edible defoamer .

[0029] Above-mentioned composite stabilizer comprises monoglyceride fatty acid ester, diglycerol fatty acid ester, sodium stearoyl lactylate, polyglycerol fatty acid ester, carrageenan and phospholipid; The mass ratio of fatty acid ester, carrageenan and phospholipid is: 0.8:0.8:0.4:0.8:0.3:0.4.

[0030] In parts by weight, the coffee-flavored vegetable protein beverage also includes 15 parts of food essence.

[0031] The food flavor mentioned above includes coconut oil, palm oil and coffee flavor; and the mass ratio of coconut oil, palm oil and coffee flavor is: 1.8:1.8:1.2.

[0032] In parts by weight, the coffee-flavored vegetable protein beverage also includes 0.8 parts...

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PUM

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Abstract

The invention provides a coffee flavor vegetable protein beverage, which comprises the following components in parts by weight: 40 to 70 parts of soybean isolate protein powder or 60 to 100 parts of soybean pulp, 35 to 60 parts of coffee powder, 50 to 80 parts of white sugar, 0.6 to 4 parts of composite stabilizing agent, and 0.1 to 0.2 part of edible antifoaming agent. The formula is scientific and reasonable. The beverage becomes more uniform. The phenomenon of deposition and thickening is avoided. The beverage integrates the nutrients of soybean protein and functions of coffee. The glossiness of the finished product of the coffee flavor vegetable protein beverage is further improved. The beverage has a brown coffee color, a rich coffee fragrance, and a smooth taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coffee-flavored vegetable protein beverage. Background technique [0002] Soybean is one of the seven major food crops in my country and one of the four major oil crops in China. Soybean protein is the first nutrient required by the human body, accounting for 45% of the total dry matter of the human body and 70% of the total muscle. The main components of cells, tissues, and organs are all proteins, which can improve the body's metabolism, disease-resistant immunity, and body fluid balance; can prevent cardiovascular diseases in adulthood, reduce the risk of cardiovascular and cerebrovascular diseases, and have obvious effects on people with high cholesterol. Reduced potency to remove excess sterols from the blood. Moreover, soybean cultivation in my country has a long history, wide distribution, large planting area and sufficient resources. As a daily drink of Westerne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/14A23C11/10A23L2/38
CPCA23C11/103A23F5/14
Inventor 李继永王益民吴红梅
Owner 云南佰旺食品有限公司
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