Dicscorea zingibernsis compound plant protein beverage and preparation method thereof

A vegetable protein beverage and vegetable protein technology are applied in the field of potato taro compound vegetable protein beverage and its preparation, and achieve the effects of rich nutrition, smooth taste and good stability

Inactive Publication Date: 2017-06-30
ANHUI XINLEYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is rare to see vegetable protein raw materials prepared by combining yam crops and vegetable protein raw materials in the market at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] A preparation method of yam and taro compound vegetable protein beverage, comprising the following steps:

[0028] (1) Preparation of vegetable protein pulping: put the raw material of vegetable protein pulping into water at 22-25°C for 15-20 hours, remove and drain the water, and then put it into 100°C with a mass fraction of 0.2-0.5 Soak in the %NaOH solution for 2-4min, rinse with cold water, remove impurities and peel, and then put the raw materials for refining vegetable protein after removing impurities and peeling into a mass fraction of 0.5- 1% NaHCO 3 In the solution, the water temperature is controlled at 60-80°C. After the refining is completed, the pulp and residue are separated, and the separated juice is vegetable protein refining;

[0029] (2) Preparation of yam and taro puree: Wash and peel the raw materials of yam and taro puree, cut them into small pieces, cook them in steam at 90-100°C for 20-30min, mash them, and then follow the solid-to-liquid rati...

Embodiment 2

[0035] A compound vegetable protein beverage of yam and taro, comprising the following raw materials in percentage by weight: 15% of vegetable protein pulp, 10% of yam and taro puree, 4% of sweetener, 0.4% of stabilizer, 0.3% of emulsifier, 70.3% of water %.

[0036] The raw material of the vegetable protein refining is selected from soybeans and tiger nuts, and the mass ratio of soybeans to tiger nuts is 2:1;

[0037] The raw material of the potato puree is selected from sweet potato and Jerusalem artichoke, and the mass ratio of sweet potato and Jerusalem artichoke is 1:1;

[0038] The sweetener is selected from fructooligosaccharides.

[0039] Described stabilizer is selected from carrageenan.

[0040] The emulsifier is selected from enzymatic soybean lecithin.

[0041] The preparation method is the same as in Example 1.

Embodiment 3

[0043] A compound vegetable protein beverage of yam and taro, comprising the following raw materials in percentage by weight: 25% of vegetable protein pulp, 15% of yam and taro puree, 5% of sweetener, 0.5% of stabilizer, 0.5% of emulsifier, 54% of water %.

[0044] The raw material for refining vegetable protein is selected from chickpeas and peanuts, and the mass ratio of chickpeas to peanuts is 1:3.

[0045] The raw material of the yam and taro puree is selected from yacon.

[0046] Described sweetener is selected from raffinose.

[0047] Described stabilizing agent is selected from sodium carboxymethyl cellulose.

[0048] The stabilizer is selected from Tween 80.

[0049] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a dicscorea zingibernsis compound plant protein beverage and a preparation method thereof. The beverage comprises the following raw materials in percentages by weight: 5-50% of plant protein slurry, 5-30% of original dicscorea zingibernsis pulp, 2-10% of a sweetening agent, 0.1-1.0% of a stabilizer, 0.1-1.0% of an emulsifier and the balance of water. The dicscorea zingibernsis compound plant protein beverage prepared by the invention has a compound taste and nutrition of dicscorea zingibernsis crops and a plant protein beverage, is unique in taste, rich in nutrition, smooth in taste, good in stability and suitable for people of all ages and both sexes, and is beneficial for health if being drunk for a long time.

Description

technical field [0001] The invention relates to a yam and taro compound vegetable protein beverage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Vegetable protein beverage refers to the use of plant fruits, seeds, stone fruits or nut kernels with high protein content as raw materials, which are scrubbed with water in a certain proportion, slag removed, and pulped, and then added with ingredients and then subjected to high-pressure sterilization or non-toxic Milky liquid product made from fungus packaging. Vegetable protein drinks contain a lot of fat, protein, vitamins, minerals, etc., which are nutrients needed by the human body; they also contain a lot of linoleic acid and linolenic acid, but do not contain cholesterol. Long-term drinking will not only cause cholesterol deposition on the blood vessel wall , and has a dissolving effect on the cholesterol deposited on the blood vessel wall; the plant pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60A23L11/65
CPCA23C11/103
Inventor 季贤龙季鑫强朱雨储开庆吴超
Owner ANHUI XINLEYUAN FOOD
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