Sugar-free high-calcium high-fiber nut milk composite protein beverage and preparation method thereof

A compound protein and high-fiber technology, applied in the field of nutritional beverages, can solve the problems that soybeans easily affect the taste of nut beverages, single nutrient components, and long shelf life, and achieve the effects of thickening and improving product taste, good taste, and preventing sedimentation.

Pending Publication Date: 2020-07-03
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to overcome the problems that the compound nut beverages in the prior art are mainly blended with soybeans, have high sugar content, single nutritional components, and the fishy smell of soybeans can easily affect the taste of nut beverages, and provide a Sugar-free, high-calcium, high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A sugar-free, high-calcium, high-fiber nut-milk compound protein drink, calculated in 1000mL, includes the following ingredients: 25.5g of nut butter (25g of peanut butter, 0.1g of hazelnut butter, 0.1g of walnut butter, 0.1g of almond butter, 0.1g of pistachio butter g, cashew nut butter 0.1g), skimmed milk powder 10g, polydextrose 35g, calcium carbonate 3g, diacetyl tartrate mono-diglyceride 1.4g, glyceryl monostearate 0.8g, microcrystalline cellulose 2.5g, carrageenan 0.3g , D-sodium erythorbate 0.25g, vitamin E 0.04g, xylitol 10g, sucralose 0.04g, steviol glycoside 0.016g, sodium tripolyphosphate 0.5g, edible salt 0.4g, baking soda 0.2g, food flavor 0.6 g, the balance is water.

[0038]The preparation method of the above-mentioned sugar-free, high-calcium, high-fiber nut milk compound protein drink comprises the following steps: (based on the preparation of 100L)

[0039] (1) Milk base mixing: prepare 30L of hot water at 70°C in advance, add 20g of baking soda, 50g...

Embodiment 2

[0051] A sugar-free, high-calcium, high-fiber nut-milk compound protein drink, which includes the following ingredients in 1000mL: 30g of nut butter (22g of peanut butter, 4g of hazelnut butter, 1g of walnut butter, 1g of almond butter, 1g of pistachio butter, and 1g of cashew butter ), skim milk powder 5g, whole milk powder 4g, polydextrose 33g, milk mineral salt 5g, diacetyl tartrate mono-diglyceride 1.5g, glyceryl monostearate 0.9g, microcrystalline cellulose 2.2g, carrageenan 0.4g , Sodium D-isoascorbate 0.2g, vitamin E 0.05g, xylitol 5g, sucralose 0.05g, steviol glycoside 0.01g, sodium tripolyphosphate 0.5g, edible salt 0.5g, baking soda 0.2g, food flavor 0.8 g, the balance is water.

[0052] The preparation method of the above-mentioned sugar-free, high-calcium, high-fiber nut milk compound protein drink comprises the following steps: (based on the preparation of 100L)

[0053] (1) Milk base mixing: prepare 25L of hot water at 65°C in advance, add 20g of baking soda, 50...

Embodiment 3

[0065] A sugar-free, high-calcium, high-fiber nut-milk compound protein drink, in 1000mL, includes the following ingredients: 25 grams of nut butter (20 g of peanut butter, 1 g of hazelnut butter, 1 g of walnut butter, 1 g of almond butter, 1 g of pistachio butter, and 1 g of cashew nut butter 1g), skimmed milk powder 8g, whole milk powder 2g, resistant dextrin 33g, calcium carbonate 3.0g, glyceryl monostearate 0.85g, polyglyceryl ester 0.3g, sodium stearoyl lactylate 0.35g, microcrystalline cellulose 2.7g, carrageenan 0.3g, sodium D-erythorbate 0.4g, vitamin E 0.03g, xylitol 30g, sucralose 0.02g, sodium tripolyphosphate 0.4g, edible salt 0.2g, baking soda 0.3g, edible Essence 0.5g, the balance is water.

[0066] The preparation method of the above-mentioned sugar-free, high-calcium, high-fiber nut milk compound protein drink comprises the following steps: (based on the preparation of 100L)

[0067] (1) Milk base mixing: prepare 35L of hot water at 75°C in advance, add 30g of...

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PUM

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Abstract

The invention relates to the field of nutritional beverages, and discloses a sugar-free high-calcium high-fiber nut milk composite protein beverage and a preparation method thereof. The sugar-free high-calcium high-fiber nut milk composite protein beverage is prepared from the following components in parts by weight based on 1000mL of 25-36 g of nut jam, 8-11 g of milk powder, 30-35 g of dietary fibers, 3-5 g of calcium salt, 1.5-4 g of emulsifier, 1.5-5 g of stabilizer, 0.03-0.05 g of vitamin E, 0.2-0.3 g of D-sodium isobutyrate, 5-30 g of xylitol, 0.02-0.06 g of sweetening agent, 0.3-0.7 g of sodium tripolyphosphate, 0-0.5g of edible salt, 0.1-0.3 g of sodium bicarbonate, 0.5-1.0 g of edible essence and the balance of water. The nut milk composite protein beverage contains six nut essence and nut protein and milk protein, which is as smooth as the nut and as thick and long-lasting as milk in taste; and in addition, the taste is clear, sugar is free, the shelf life is long, and the beverage is rich in calcium and dietary fiber to facilitate bone and intestinal health.

Description

technical field [0001] The invention relates to the field of nutritional beverages, in particular to a sugar-free, high-calcium, high-fiber nut milk compound protein drink and a preparation method thereof. Background technique [0002] Nuts are rich in protein, fat, carbohydrates, and also contain vitamin B, vitamin E, phosphorus, calcium, zinc, iron, dietary fiber, etc. In addition, they also contain monounsaturated fatty acids, polyunsaturated fatty acids, including linolenic acid, linolenic acid Oleic acid and other essential fatty acids for the human body, regular consumption of nuts has positive significance for human health. [0003] In recent years, nut beverages have received more and more research. For example, "A Nut Beverage and Its Preparation Process" disclosed in the Chinese patent literature, its announcement number is CN108013150A, its main ingredients include: 3-10 parts of soybean powder, 3-8 parts of walnut kernels, 3 parts of almond kernels ~8 servings,...

Claims

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Application Information

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IPC IPC(8): A23C11/06
CPCA23C11/06
Inventor 王亮姚森张丽华金苏英金益英欧凯李言郡赵益臻
Owner HANGZHOU WAHAHA TECH
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