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Whey fermentation concentrate beverage and preparation method thereof

A technology of fermented concentrated liquid and whey, which is applied in the field of beverages, can solve the problems of poor thermal stability of whey protein beverages, destroy whey protein nutritional components, and affect the absorption and utilization of nutrients, so as to enhance and improve intestinal function, improve Intestinal health and the effect of enhancing human resistance

Inactive Publication Date: 2017-02-15
金世合
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in the process of food processing, due to the poor heat resistance of whey protein, it will denature during heat treatment, which not only makes the prepared whey protein beverage poor in heat stability, but also destroys the rich nutritional components in whey protein, and then It affects the absorption and utilization of nutrients in whey protein; based on this, it is of great practical significance to study a new type of whey fermented concentrate beverage

Method used

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  • Whey fermentation concentrate beverage and preparation method thereof

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preparation example Construction

[0024] In addition, by adopting the whey fermented concentrated liquid beverage according to any one of claims 1 to 5, the present invention specially designs a preparation method for preparing whey fermented concentrated liquid beverage, comprising the following steps:

[0025] S101: adding whey protein powder into water, stirring at 45° C. for 30 minutes, and then adjusting the pH to 6.5-7.5. Among them, the pH was adjusted to 7.0.

[0026] According to the percentage by weight of raw materials in the whey fermented concentrated liquid beverage according to any one of claims 1 to 5, whey protein powder is added to water, stirred at 45°C for 30 minutes, and then adjusted to pH 6.5-7.5; stirred at 45°C for 30 minutes Minutes can make the whey protein powder dissolve in water well without destroying the nutrients in the whey protein powder; adjust the pH to 6.5-7.5, so as to provide the most suitable environment for the subsequent neutral protease while not Destroy the nutrien...

Embodiment 1

[0039] A whey fermented concentrated liquid beverage, the raw material components include 54.29% of water, 10% of whey protein powder, 0.01% of lactic acid bacteria, 0.5% of food stabilizer, 35% of white granulated sugar and 0.2% of food essence in terms of weight percentage.

[0040] The weight of each raw material component is based on the total amount of 1000g, and each raw material is weighed according to the above ratio:

[0041] Add whey protein powder into water, stir at 50°C for 30 minutes, and then adjust the pH to 6.5; add neutral protease to the product with a pH of 6.5 and hydrolyze it for 3 hours until the degree of hydrolysis is 10%; Sterilize and cool to 37°C; add the expanded and cultured Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus paracasei to the product cooled to 37°C. The inoculation ratio is 2%; ferment at 37°C for 24 hours until the pH is 3.8; mix the product after 24 hours of fermentation with white su...

Embodiment 2

[0043] A whey fermented concentrate beverage, the weight of the raw material components is based on the total amount of 1000g, including: 523g of water, 150g of concentrated whey protein powder, 20g of compound lactic acid bacteria working starter, 3g of pectin, 3g of soybean polysaccharide, and white sugar 300g, edible essence 1g.

[0044] The weight of each raw material component is based on the total amount of 1000g, and each raw material is weighed according to the above ratio:

[0045] Add whey protein powder into water, stir at 50°C for 30 minutes, and then adjust the pH to 7.5; add neutral protease to the product with a pH of 7.5 and hydrolyze it for 2 hours until the degree of hydrolysis is 2%; sterilized and cooled to 37°C; add 0.01% direct-injection starter to the product cooled to 37°C, and ferment for 40 hours at 30°C until the pH is 3.8; pass the product after 40 hours of fermentation through a high-speed centrifuge Separation, after separating a small amount of ...

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Abstract

The invention relates to a whey fermentation concentrate beverage and a preparation method thereof. The whey fermentation concentrate beverage is prepared from the following raw material components in percentage by weight: 60-40% of water, 10-25% of whey protein powder, 0.001-0.05% of lactic acid bacteria, 20-40% of sweet substances, 0.1-0.6% of a food stabilizing agent and 0.1-0.2% of edible essence. The preparation method of the whey fermentation concentrate beverage comprises the following steps of adding the whey protein powder into the water, and performing stirring at 50 DEG C for 30 minutes; adding neutral protease for hydrolysis for 2-3 hours; performing pasteurization, and performing cooling to 37 DEG C; adding the lactic acid bacteria to products which are cooled to 37 DEG C, and performing fermentation at 30-40 DEG C for 15-60 hours; mixing the products after fermentation for 15-60 hours, with the sweet substances, the food stabilizing agent and the edible essence; and sterilizing mixed products at 100-120 DEG C, after 5-15 seconds, cooling the sterilized mixed products to 85-90 DEG C, and filling the cooled mixed products. According to the whey fermentation concentrate beverage and the preparation method thereof disclosed by the invention, through whey protein enzymolysis and lactic acid bacteria fermentation, the whey fermentation concentrate beverage which is healthy, delicious, nutritive and balanced, and has the health-care functions of adjusting the intestinal tracts and improving organism immunity is prepared.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a whey fermented concentrate beverage and a preparation method thereof. Background technique [0002] Whey protein drinks are rich in nutrition and are increasingly sought after by people who pursue health. The development of new whey protein drinks that are nutritionally balanced, healthy and delicious has become a hot spot in the development of beverages. However, in the process of food processing, due to the poor heat resistance of whey protein, it will be denatured during heat treatment, which not only makes the prepared whey protein beverage poor in heat stability, but also destroys the rich nutrients in whey protein, and then It affects the absorption and utilization of nutrients in whey protein; based on this, it is of great practical significance to study a new type of whey fermented concentrate beverage. Contents of the invention [0003] Aiming at the defects in th...

Claims

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Application Information

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IPC IPC(8): A23C21/02
CPCA23C21/02A23V2400/123A23V2400/147A23V2400/249
Inventor 金世合曾阳春
Owner 金世合
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