Fermentation type whey protein transparent drink and preparation method thereof

A whey protein, fermented technology, applied in the field of dairy products, can solve problems such as difficult stability control, and achieve the effects of transparent color, high stability and refreshing taste

Inactive Publication Date: 2017-11-28
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the recognized most important nutrient, protein, etc., often contain little or no content, mainly because the stability of beverage systems containing protein is usually difficult to co

Method used

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  • Fermentation type whey protein transparent drink and preparation method thereof
  • Fermentation type whey protein transparent drink and preparation method thereof
  • Fermentation type whey protein transparent drink and preparation method thereof

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preparation example Construction

[0033] In another specific embodiment, a method for preparing a fermented whey protein transparent drink is provided, the method comprising the following steps:

[0034] (1) After the isolated whey protein and the sweetener are batched, sterilized, and cooled, a starter is added for fermentation, and the fermentation base A is obtained after secondary cooling;

[0035] (2) After mixing the stabilizer, sweetener and water, cool to obtain a mixed solution;

[0036] (3) Mix the fermented base material A with the mixed liquid, adjust the pH to 3.0-4.2 with an acidity regulator, homogenize, sterilize, and cool to obtain the fermented whey protein transparent drink.

[0037] The labels of (1), (2), and (3) in the above steps are not used to limit the order of each step in the preparation method, and the order of each step in the method can be changed as long as it is logically reasonable. For example, the above-mentioned step (1) can be performed independently of the step (2); for ...

Embodiment 1

[0053] 1. The proportion of a fermented whey protein transparent drink is as follows

[0054] Table 1-1

[0055]

[0056] Table 1-2

[0057]

[0058] 2. The preparation method of the fermented whey protein transparent beverage comprises the following steps:

[0059] (1) According to the ratio in Table 1-1, mix isolate whey protein, sugar and water at 15°C for 30 minutes, sterilize at 90°C for 5 minutes, cool to 37°C, add starter, and ferment at 37°C. Stop the fermentation after 5 hours of fermentation; cool down to 2°C for the second time to obtain the fermentation base material A, and store it for future use.

[0060] (2) Stir and mix the sweetener, stabilizer and part of water at 60°C for 10 minutes, sterilize at 90°C for 5 minutes, and then cool to 2°C to obtain a mixed solution.

[0061] (3) Mix the fermentation base material A with the mixed solution, use an acidity regulator to adjust the pH of the solution to 3.0, replenish water to 100%, homogenize at 15Mpa at...

Embodiment 2

[0064] 1. The proportion of a fermented whey protein transparent drink is as follows

[0065] table 2-1

[0066]

[0067] Table 2-2

[0068]

[0069] 2. The preparation method of the fermented whey protein transparent beverage comprises the following steps:

[0070] (1) According to the ratio in Table 2-1, mix isolate whey protein, sugar and water at 15°C for 30 minutes, sterilize at 90°C for 5 minutes, cool to 38°C, add starter, and ferment at 38°C. Stop the fermentation after 5 hours of fermentation; cool down to 5°C for the second time to obtain the fermentation base material A, and store it for later use.

[0071] (2) Stir and mix the sweetener, stabilizer, octacosanol and part of water at 60°C for 10 minutes, sterilize at 90°C for 5 minutes, and then cool to 2°C to obtain a mixed solution.

[0072] (3) Mix the fermentation base material A with the mixed solution, use an acidity regulator to adjust the pH of the solution to 3.0, replenish water to 100%, homogenize...

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Abstract

The invention provides fermentation type whey protein transparent drink and a preparation method thereof. The drink is prepared from the following raw materials in percentage by mass: 20 to 80 percent of a fermentation base material A, 0.05 to 0.5 percent of a stabilizer, 0.001 to 18 percent of a sweetener and the balance of water. The fermentation base material A is prepared from the following raw materials in percentage by mass: 0.5 to 5 percent of isolate whey protein, 0.1 to 6 percent of sugar, 1 x 10<6> to 1 x 10<9> cfu/mL of a leavening agent, and the balance of water. The preparation method comprises the following steps: mixing the raw materials in percentage by mass, and performing sterilization, cooling and filling, thus obtaining the fermentation type whey protein transparent drink. The fermentation type whey protein transparent drink provided by the invention contains high protein and zero fat, is extremely high in stability, has a transparent color, tastes refreshing, sour, sweet and delicious; industrial production can be successfully carried out; the current situation that the fermentation type sports drink in the current market actually has no nutrition is changed.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a fermented whey protein transparent drink and a preparation method thereof. Background technique [0002] Whey protein is an important protein composition from milk. It has the characteristics of high nutritional value, easy digestion and absorption, and contains a variety of active ingredients. It is recognized as one of the high-quality protein supplements for human body. Whey protein powder is loved by fitness and sports people. Because fermented dairy products make protein more refined, and the metabolites brought by fermentation are often considered to be more beneficial to health, and the lactic acid taste brought by fermentation is more natural, so fermented dairy products are also widely liked by consumers. [0003] Sports drinks are sports drinks that are formulated according to the characteristics of physiological consumption during exercise. They can supplem...

Claims

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Application Information

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IPC IPC(8): A23C21/02A23C21/08
CPCA23C21/02A23C21/08
Inventor 吕昌勇徐致远苏米亚刘振民应杰朱培肖杨
Owner BRIGHT DAIRY & FOOD
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