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MCT-enhanced whey protein sports drink and production technology

A technology of whey protein and sports drinks, which is applied to the functions of food ingredients, food ingredients as emulsifiers, and food ingredients as antimicrobial preservation, etc. It can solve problems such as protein denaturation, unstable shelf life, and product flavor changes. To achieve the effect of complete types and reasonable composition

Inactive Publication Date: 2018-09-07
北京海生泰合医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hot fill or pasteurization Cold fill and tunnel sterilization represent the processing methods for acidic whey protein drinks, the product pH is usually between 2.8 and 4.0, but these filling methods need to keep the product at high temperature for a long time Heating at 80-95°C, the filling process requires the heat of the product itself to sterilize the container, and the whole process requires a lot of energy consumption. For the product, it may cause protein denaturation, microemulsion system instability, product flavor changes and even lead to batch batches Product flavor reproducibility is poor, shelf life is unstable, vitamin degradation and other problems

Method used

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  • MCT-enhanced whey protein sports drink and production technology
  • MCT-enhanced whey protein sports drink and production technology
  • MCT-enhanced whey protein sports drink and production technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The preparation of embodiment 1 beverage

[0056] 1. The formula is shown in Table 1

[0057] Table 1 product formula

[0058]

[0059]

[0060] Second, the preparation process:

[0061] 1. Mix the sugar and part of the water according to the ratio in Table 1 under the shear condition of 75°C for 20 minutes to prepare the product initial solution 1;

[0062] 2. Add whey protein and sweetener to an appropriate amount of water, shear and mix at 25°C for 5 minutes until uniformly dispersed, and prepare the initial solution 2 of the product;

[0063] 3. Add the initial solution 1 of the product to the initial solution 2 of the product, add medium-chain fatty acid triglycerides, cut for 15 minutes, and obtain the initial solution 3 of the product;

[0064] 4. Lower the temperature of the initial product liquid 3 to 25°C, constant volume, add a certain amount of acidity regulator, and adjust the pH to about 3.7; add essence and defoamer and stir for 5 minutes, and ho...

Embodiment 2

[0066] The preparation of embodiment 2 beverages

[0067] 1. The formula is shown in Table 2

[0068] Table 2 product formula

[0069]

[0070]

[0071] Second, the preparation process:

[0072] 1. Mix sugar, dietary fiber and part of water according to the ratio in Table 2 under the shear condition of 70°C for 20 minutes to prepare the product initial solution 1;

[0073] 2. Add whey protein and sweetener to an appropriate amount of water, shear and mix at 25°C for 8 minutes until uniformly dispersed, and prepare the initial solution 2 of the product;

[0074] 3. Add the initial solution 1 of the product to the initial solution 2 of the product, add medium-chain fatty acid triglycerides, cut for 20 minutes, and obtain the initial solution 3 of the product;

[0075] 4. Cool down the initial solution 3 of the product to 25°C, add defoamer to constant volume, add a certain amount of acidity regulator, and adjust the pH to 3.3; add essence and stir for 5 minutes, and hom...

Embodiment 3

[0077] The preparation of embodiment 3 beverages

[0078] 1. The formula is shown in Table 3

[0079] Table 3 product formula

[0080]

[0081]

[0082] Second, the preparation process:

[0083] 1. Mix the sugar and part of the water according to the ratio in Table 3 under the shearing condition of 80°C for 10 minutes to prepare the initial solution 1 of the product;

[0084] 2. Shear and mix whey protein, sweetener and appropriate amount of water at 25°C for 10 minutes until uniformly dispersed, and prepare product initial solution 2;

[0085] 3. Add the initial solution 1 of the product to the initial solution 2 of the product, add medium-chain fatty acid triglycerides, cut for 18 minutes, and obtain the initial solution 3 of the product;

[0086] 4. Cool down the initial solution 3 of the product to 25°C, add defoamer to constant volume, add a certain amount of acidity regulator, and adjust to pH=3.4; add essence and stir for 5 minutes, and homogenize twice at 400 ...

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Abstract

The invention provides an MCT-enhanced whey protein sports drink, and a production technology capable of ensuring stability of a microemulsion system. The MCT-enhanced whey protein sports drink adoptscombination of whey protein and MCT at a specific ratio, and utilizes citric acid or citrates and common additives for beverages as auxiliary materials so that stability, commercial sterility and original taste within the shelf life are maintained; and thus, the MCT-enhanced whey protein sports drink is capable of better serving participants in sports, as well as improving sports abilities.

Description

technical field [0001] The invention relates to the field of sports drinks, in particular to a whey protein sports drink strengthened by acidic microemulsion MCT and a production process. Background technique [0002] With the progress of society and the improvement of living standards, the concept of sports and health is becoming more and more accepted by the public. The number of people who love sports is increasing year by year, the age group of people participating in sports is becoming wider and wider, and the public's understanding of sports is becoming more and more professional. This is not only reflected in the purchase of various professional sports equipment and sports apparel, but also in the public's emphasis on nutritional supplements during sports. [0003] The mainstream raw materials of current sports drinks are carbohydrates, electrolytes, vitamins and a small amount of natural extracts. CN1140397A discloses a sports drink containing an aqueous solution, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/66A23L2/52A23L2/64A23L2/44A23L2/46A23L2/42A23L33/19A23L33/115A23L33/10A23L33/15
CPCA23L2/42A23L2/44A23L2/46A23L2/52A23L2/64A23L2/66A23V2002/00A23L33/10A23L33/115A23L33/15A23L33/19A23V2200/33A23V2200/10A23V2250/54252A23V2250/1944A23V2200/222A23V2250/032A23V2250/704
Inventor 杜芳芳杨军张颉
Owner 北京海生泰合医药科技有限公司
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