Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of lime and carrot protein beverage

A carrot and carrot juice technology, applied in the field of preparation of lime carrot protein drink, can solve problems such as carbon dioxide foam control, achieve the effects of reducing phenolic compounds, high yield, and reduced operating costs

Inactive Publication Date: 2019-05-03
浦江县泰如食品科技有限公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Prior art such as the Chinese invention patent with the authorized announcement number CN 101090636 B discloses an improved carbonated protein beverage / drink composition, the protein is preferably whey protein, ranging from about 2% by weight to about 15% weight while using a carbonation concentration (per volume of liquid beverage solution or liquid beverage suspension) of about 0.1 volumes of carbonation to about 4 volumes of carbonation; however, the invention does not provide foam control of the carbonated carbonated

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of lime and carrot protein beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of lime carrot protein drink comprises,

[0036] mixing protein concentrate with a protein concentration of 10% by weight, lime juice, carrot juice, a foam control agent, and a certain amount of pH regulator for providing a pH of 2 in water, thereby obtaining a blend;

[0037] Heat the blend to a temperature of 140°F for 60 seconds;

[0038] Cool the blend to a temperature below 40°F within 5 minutes;

[0039] carbon dioxide is added to the blend to obtain a carbonated protein drink, wherein the amount of dissolved carbon dioxide in the blend is 300 ppm; and

[0040] Cavitation of liquids containing carbonic acid gas under pressure.

[0041] Wherein, the weight percent content of each component is respectively: 20% of protein concentrate, 2% of lime juice, 5% of carrot juice, 2% of foam control agent, 1% of pH regulator; further containing additives, L-glutamine 1 %, oligofuran polysaccharide 1.5%.

[0042] The foam control agent contains 75% ...

Embodiment 2

[0050] The preparation method of lime carrot protein drink comprises,

[0051] mixing a protein concentrate with a protein concentration of 16% by weight, lime juice, carrot juice, a foam control agent, and a certain amount of pH regulator to provide a pH of 3.4 in water, thereby obtaining a blend;

[0052] Heat the blend to a temperature of 166°F for 60 seconds;

[0053] Cool the blend to a temperature below 40°F over a period of 6 minutes;

[0054] carbon dioxide is added to the blend to obtain a carbonated protein drink, wherein the amount of dissolved carbon dioxide in the blend is 3800 ppm; and

[0055] Cavitation of liquids containing carbonic acid gas under pressure.

[0056] Wherein, the weight percent content of each component is respectively: 32% of protein concentrate, 5% of lime juice, 11% of carrot juice, 3.6% of foam control agent, 2% of pH regulator; further contains additives, 1% of taurine, Oat Fiber 3%, Malic Acid 1.2%, Aspartame 0.8%; Foam Control Contain...

Embodiment 3

[0067] 1. Sensory evaluation:

[0068] The lime carrot protein drink prepared in Example 2 has high clarity, fine air bubbles, and good carbon dioxide retention; while the drink in Comparative Example 2 has a little turbidity and a strong sense of carbonic acid, and it feels painful in the mouth, and the carbonic acid sense is immediate. This indicates that adding leaf alcohol and methyl formate to the enzymatic hydrolysis solution during the process of obtaining the protein solution can reduce the interference of phytic acid on the properties of the protein, and at the same time help to strengthen the cavitation effect of the liquid and make the carbon dioxide bubbles finer , with a longer holding effect.

[0069] 2. Evaluate the change over time of the amount of carbon dioxide in the carbonated beverage of the present invention:

[0070] The carbonated beverage (glass bottle) prepared in Example 2 and Comparative Example 1 was soaked in a 20°C constant temperature tank for ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of a lime and carrot protein beverage, and belongs to the field of processing of functional food. The preparation method comprises the following steps: mixing a protein concentrate, lime juice, carrot juice, a foam control agent and a certain amount of pH regulator capable of providing pH of 2-5.6 in water to obtain a mixture; heating the mixture to 140-188 degrees Fahrenheit for 10-60 seconds; cooling the mixture to 40 degrees Fahrenheit in 5-10 minutes; adding carbon dioxide to the mixture to obtain a protein beverage containing carbonic acid gas;and cavitating the liquid containing the carbonic acid gas under pressure. The protein purity of soy protein in the lime and carrot protein beverage provided by the invention is as high as 95-99%; based on the carbonic acid gas contained, the lime and carrot protein beverage has the properties of fine bubbles and soft taste; and based on the foam control agent, the carbonated beverage has a bettermouthfeel and a good preservation effect.

Description

technical field [0001] The invention belongs to the field of functional food processing, and in particular relates to a preparation method of lime carrot protein drink. Background technique [0002] The maturity of membrane separation technology has opened up a new way for the preparation of SPI. Using membrane separation to replace the acid precipitation operation in the traditional production process to produce concentrated protein or protein isolate can improve the functionality of the protein, reduce the content of phytic acid and phenolic compounds in the protein, and increase the biological potency; The content of acids, phenolic compounds and aluminum increases the biological value of protein: soybean meal contains trypsin inhibitors (molecular weight 800-24000), which are generally considered to be toxic or anti-nutritional ingredients, which are more resistant to high temperature and less prone to loss live, which can be effectively removed by ultrafiltration; duri...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23C7/00A23L2/38
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com