A kind of rice bran protein tea beverage and preparation method thereof

Abstract

A rice bran protein tea beverage and a preparation method thereof. The rice bran protein tea beverage is made of the following raw materials in percentage by weight: 3% to 4.2% rice bran protein powder, 1% to 1.5% instant tea powder, and 1.5% to 1.8% vegetable phospholipids , 0.2%~0.5% phytosterol, 2%~2.4% maltitol, 2%~3.6% isomaltose oligosaccharide, and the balance water. The invention also includes a preparation method of the rice bran protein tea drink. The rice bran protein tea beverage of the present invention replaces milk with the rice bran protein emulsion to make the tea beverage, which can meet the needs of patients with lactose intolerance; it is rich in prebiotics, phospholipids and sterols, and has the functions of regulating the balance of intestinal flora and inhibiting the cholesterol of the human body. The role of absorption and prevention of cardiovascular disease. The preparation method of the present invention effectively reduces the probability of direct contact between polyphenolic substances in tea and rice bran protein, avoids the formation of precipitation, enables rice bran protein to replace milk protein and soybean protein, and not only retains the nutritional components in rice bran, but also does not affect the taste of tea beverages. It can be widely used in liquid tea beverage products.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to a rice bran protein tea beverage and a preparation method thereof. Background technique [0002] Tea is one of the most popular beverages in the world. It has many health benefits, such as anti-oxidation, anti-cancer, antibacterial, etc. The main active ingredient is tea polyphenols. Catechin is the main substance in tea polyphenols, of which epigallocatechin gallate accounts for about 50% to 80% of catechin, and epigallocatechin gallate is due to its high content and excellent biological activity It is considered to be the most important component in tea polyphenols. Milk tea has long been favored by adding tea to milk because milk improves the organoleptic properties of the tea. However, more than 90% of Asians are lactose intolerant, and milk tea made from milk is likely to cause adverse reactions such as bloating, abdominal pain, and diarrhea in lactose intole...

AI Technical Summary

Problems solved by technology

[0004] CN 107279390 A discloses a fermented rice bran milk tea, which is made by enzymatically hydrolyzing rice bran with compound enzymes, fermenting yeast and lactic acid bacteria, and then compounding it with skimmed milk powder. This milk tea is a solid brewing beverage, and the process is very complicated

[0005] CN 104137889 B discloses a compound nutritional beverage of rice bran protein and its processing method. Grain germ powder and soybean are compounded, and the steps of extrusion stabilization, deployment, sterilization, deodorization and homogenization are completed. This invention fills the domestic rice bran protein beverage. There is a gap in the market of compound nutritional beverages, but this method cannot solve the beverage stratification, flocculation, and precipitation phenomena caused by the interaction between rice bran protein and polyphenols, so it is not suitable for the production of rice bran protein tea beverages