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Low-sugar beverage containing insect protein and preparation method thereof

A technology of insect protein and beverage, which is applied in the field of low-sugar beverage containing insect protein and its preparation, can solve the problems of adding nutrients, differences in product functional characteristics, different product attributes, and different processing techniques, so as to achieve rich nutrition, increase blood sugar, The effect of low calorific value

Inactive Publication Date: 2018-12-11
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Compared with the previous two patent publications, although both are insect protein products, the first patent publication is pet food containing insect protein. The present invention belongs to the field of insect beverage invention, especially a beverage rich in insect protein and its Preparation method; although the second patent publication is edible insect protein, the product attributes are different, so the processing technology is completely different, and there are essential differences in the addition of nutrients and product functional properties; the third patent publication is a plant protein beverage , which is essentially different from the present invention

Method used

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  • Low-sugar beverage containing insect protein and preparation method thereof
  • Low-sugar beverage containing insect protein and preparation method thereof
  • Low-sugar beverage containing insect protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A low-sugar beverage containing insect protein, its composition and parts by weight are as follows:

[0038]

[0039] The coconut milk is fresh green coconut milk.

[0040] The insect enzymatic juice is cicada enzyme hydrolyzate.

[0041] The preparation method of the above-mentioned low-sugar beverage containing insect protein, the steps are as follows:

[0042]⑴Insect enzymolysis solution: first dry and crush the raw insects through an 80-mesh sieve, add water until the ratio of solid to liquid is 1:20; adjust the pH, add neutral protease, enzymatic hydrolysis at constant temperature for 5 hours, inactivate the enzyme activity in a boiling water bath, and centrifuge to remove Serum;

[0043] (2) Sol: After mixing the compound thickener and sugar, add an appropriate amount of treated water, the ratio of the water amount to the glue mass of the sol is 200:1, stir continuously at 70°C to 80°C to fully dissolve it, and obtain the glue solution ;

[0044] (3) Deploy...

Embodiment 2

[0049] A low-sugar beverage containing insect protein, its composition and parts by weight are as follows:

[0050]

[0051] The coconut milk is fresh green coconut milk.

[0052] The insect enzymatic juice is cicada enzyme hydrolyzate.

[0053] The preparation method steps of the above-mentioned low-sugar beverage containing insect protein are as follows:

[0054] ⑴Insect enzymatic hydrolysis solution: first dry and crush the raw insects through an 80-mesh sieve, add water until the ratio of solid to liquid is 1:25; adjust the pH, add neutral protease, enzymatic hydrolysis at constant temperature for 5 hours, inactivate the enzyme activity in a boiling water bath, and centrifuge to remove Serum;

[0055] (2) Sol: After mixing the compound thickener and sugar, add an appropriate amount of treated water, the ratio of the water amount to the glue mass of the sol is 200:1, stir continuously at 70°C to 80°C to fully dissolve it, and obtain the glue solution ;

[0056] (3) D...

Embodiment 3

[0061] A low-sugar beverage containing insect protein, its composition and parts by weight are as follows:

[0062]

[0063] The coconut milk is fresh green coconut milk.

[0064] The insect enzymatic juice is cicada enzyme hydrolyzate.

[0065] The preparation method steps of the above-mentioned low-sugar beverage containing insect protein are as follows:

[0066] ⑴Insect enzymatic hydrolysis solution: first dry and crush the raw insects through an 80-mesh sieve, add water until the ratio of solid to liquid is 1:25; adjust the pH, add neutral protease, enzymatic hydrolysis at constant temperature for 5 hours, inactivate the enzyme activity in a boiling water bath, and centrifuge to remove Serum;

[0067] (2) Sol: After mixing the compound thickener and sugar, add an appropriate amount of treated water, the ratio of the water amount to the glue mass of the sol is 200:1, stir continuously at 70°C to 80°C to fully dissolve it, and obtain the glue solution ;

[0068] (3) D...

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Abstract

The invention relates to low-sugar beverage containing insect protein, the low-sugar beverage containing insect protein is prepared from the following components in parts by weight: 30 to 60 parts ofcoconut juice, 2 to 10 parts of rhizoma curcumae longae juice, 5 to 15 parts of insect enzymolysis juice, 5 to 15 parts of sugar, 0.05 to 0.2 part of a compound thickener, 0.1 to 0.3 part of a sour agent, 50 to 80 parts of treatment water. According to the low-sugar beverage containing insect protein, insects, rhizoma curcumae longae and coconut juice are taken as main components, functional oligosaccharide is added so as not to increase blood sugar, can be eaten by patients with diabetes, the coconut juice is a natural sweet supplement, the composition of which is similar to that of human plasma; at the same time, the insects have abundant crude protein and reasonable amino acid composition, which makes the beverage have high quality protein source; at the same time, curcumin was added tomake the product have the functions of protecting liver and dispelling the effects of alcohol.

Description

technical field [0001] The invention belongs to the technical field of insect beverages, in particular to a low-sugar beverage containing insect protein and a preparation method thereof. Background technique [0002] The leading food in the 21st century is functional food, and insect food is a typical functional food. [0003] The protein content in insects is very rich, and the crude protein content is generally between 20% and 70%. The research found that the ratio of amino acid components in these proteins is very reasonable, close to or exceeding the ratio mode of essential amino acids in proteins formulated by FAO, and these proteins are mostly globulin and albumin, which are easy to digest and absorb by the human body. They are full-valent proteins and low in fat. Nutrients have a very good prospect for in-depth development. [0004] Isomaltooligosaccharide is a component of amylopectin or polysaccharide in nature, because it can promote the significant proliferation...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/68A23L2/60A23L2/58A23L2/66A23L33/00
CPCA23L2/02A23L2/52A23L2/58A23L2/60A23L2/66A23L2/68A23V2002/00A23L33/00A23V2200/30A23V2200/334A23V2200/328A23V2250/2112
Inventor 廖章宏李文钊曹壮付可婧刘楚玥于佳欣周子潇付涵王祎嘉郭天莹谢秋晨
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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