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Refreshing protein fermented beverage and preparation method thereof

A technology for fermenting beverages and protein, applied to bacteria, whey, dairy products, etc. used in food preparation, can solve problems such as difficult filling, and achieve the effect of ensuring uniformity

Inactive Publication Date: 2018-05-11
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In fact, fermented protein drinks not only have thermal stability problems, but also contain a lot of foam and are not easy to fill.

Method used

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  • Refreshing protein fermented beverage and preparation method thereof
  • Refreshing protein fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation of whey fermented product:

[0024] Based on 100g weight:

[0025] Enzymatic whey powder (60% protein content) 1.5g

[0026] Vegetable protein powder (soy protein powder) 2g

[0027] Lactobacillus paracasei 300U

[0028] Add water to 100g;

[0029] 2. Preparation of sugar solution:

[0030] Based on 100g weight:

[0031] Sweetener (white sugar) 10g

[0032] Stabilizer (pectin + mono, diglyceride fatty acid ester) 0.2g

[0033] lemon juice 2g

[0034] Based on 1000g, fermented milk and sugar solution are mixed according to the ratio of 2:8;

[0035] 3. Preparation method:

[0036] 1. Obtaining of fermentation broth

[0037] (1) Hydration of enzymolyzed whey powder and vegetable protein powder: pure water at 35-55°C, standing for 20-60 minutes for hydration;

[0038] (2) Degassing: degassing the obtained mixed material in a degassing tank with a negative pressure of -0.03 to -0.07 MPa at 60-70 ° C;

[0039] (3) Homogenization: heat the degassed ...

Embodiment 2

[0051] 1. Preparation of whey fermented product

[0052] Based on 100g weight:

[0053] Enzymatic whey powder (80% protein content) 8g

[0054] Lactobacillus paracasei + Lactobacillus plantarum 300U

[0055] Water added to 100g

[0056] 2. Preparation of sugar solution:

[0057] Based on 100g weight

[0058] Vegetable protein powder (peanut protein powder) 1g

[0059] Sweetener (fructose + erythritol) 6g

[0060] Stabilizer (Pectin+Gellan Gum+Propylene Glycol Alginate) 0.1g

[0061] Based on 1000g, fermented milk and sugar solution are mixed according to the ratio of 1:9

[0062] The preparation method is the same as that in Example 1, except that the vegetable protein powder is added in the preparation of the sugar liquid instead of a fermented substrate.

Embodiment 3

[0064] 1. Preparation of whey fermented product:

[0065] Based on 100g weight:

[0066] Enzymatic whey powder (90% protein content) 2g

[0067] Vegetable protein powder (soybean protein powder) 1g

[0068] Lactobacillus paracasei + Lactobacillus plantarum 300U

[0069] Water added to 100g

[0070] 2. Preparation of sugar solution:

[0071] Based on 100g weight:

[0072]

[0073] Based on 1000g, fermented milk and sugar solution are mixed in a ratio of 3:7.

[0074] The preparation method is the same as in Example 1, except that the vegetable protein is added before and after fermentation. Comparative example 1

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Abstract

The invention discloses a refreshing protein fermented beverage and a preparation method thereof. The protein fermented beverage is a viable protein fermented beverage prepared by fermenting enzymatically-hydrolyzed whey powder as a main raw material with a fermenting agent, and vegetable protein powder is also added before and / or after the fermenting. The fermented protein beverage has the advantages of good stability, no foam during the canning process, and stable product gas content.

Description

technical field [0001] The present invention relates to the field of dairy products. More specifically, it relates to a refreshing protein fermented beverage and a preparation method thereof. Background technique [0002] In terms of nutrition and health, fermented dairy products are healthier than ordinary beverages. However, they generally exist in the form of low-temperature yogurt, normal-temperature yogurt, and brown beverages in China. The domestic market lacks a thirst-quenching effect that is suitable for energy supply after exercise. Healthy beverage, the present invention intends to prepare a fat-free, low-protein, live bacteria fermented beverage by fermenting small protein molecules. [0003] Japanese Patent Application Publication No. 09-238614 (Japanese Patent No. 3417513) relates to a preparation method of whey, the purpose of which is to manufacture a white whey preparation with excellent thermal stability, but the solid content concentration of the product ...

Claims

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Application Information

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IPC IPC(8): A23C21/02A23C21/04A23C21/08A23L2/02A23L2/52
CPCA23C21/026A23C21/04A23C21/08A23L2/02A23L2/52A23V2002/00A23V2400/165A23V2400/125A23V2400/123A23V2400/231A23V2400/113A23V2400/533A23V2400/51A23V2400/249A23V2400/169A23V2250/548A23V2250/54252A23V2250/5072A23V2250/182A23V2250/60A23V2250/5054A23V2250/606A23V2250/6402
Inventor 史丽洁万斌董强孙云峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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