Preparation method of low-bitterness rice protein peptide solid beverage

A rice protein peptide and solid beverage technology, applied in the field of solid beverage processing, can solve the problems of product flavor impact and failure to meet consumer needs well

Pending Publication Date: 2020-10-30
WUXI JINNONG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the advantages of rice protein peptides are numerous, due to the fact that rice protein is hydrolyzed into rice protein peptides, some bitter peptides will inevitably be produced, which will affect the flavor of the product and cannot meet the needs of consumers.

Method used

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  • Preparation method of low-bitterness rice protein peptide solid beverage
  • Preparation method of low-bitterness rice protein peptide solid beverage
  • Preparation method of low-bitterness rice protein peptide solid beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: A kind of method of low bitterness rice protein peptide solid drink (original taste)

[0030] In terms of parts by mass, the following raw materials are weighed:

[0031] Rice protein peptide powder: 93.5 parts;

[0032] Material Ⅰ: 2 parts of glycine, 1.5 parts of L-alanine, 0.5 parts of GABA;

[0033] Material Ⅱ: 1.5 parts of citric acid, 1 part of steviol glycoside;

[0034] (1) Primary mixing: fully mix the material Ⅰ (2x parts of glycine, 1.5 parts of L-alanine, 0.5 parts of GABA) weighed in proportion by a mixer, control the mixing temperature at 5-10°C, and the mixing rate At 1000~1500r / min, mix for 10~30min to get the mixture ①;

[0035] (4) Secondary mixing: put 1.5 parts of citric acid and 1 part of steviol glycoside into the mixing material ① in two times, and mix thoroughly. ~1500r / min, mix for 10~30min, get the mixture ②;

[0036] (3) Mixing materials three times to prepare solid beverages: weigh 93 parts of rice protein peptide powder acc...

Embodiment 2

[0041] Embodiment 2: a kind of method of low bitterness rice protein peptide solid drink (orange flavor)

[0042] The steps of this method are as follows:

[0043] A method of rice protein peptide solid beverage (orange flavor) with low bitterness, is characterized in that, by mass parts, comprises following raw material:

[0044] Rice protein peptide powder: 80.5 parts;

[0045] Material Ⅰ: 1 part of glycine, 1 part of L-alanine, 0.5 part of GABA;

[0046] Material Ⅱ: 1 part of citric acid, 0.5 part of steviol glycoside;

[0047] 10 parts of maltodextrin, 5 parts of erythritol;

[0048] Orange food flavor: 0.5 parts.

[0049] (1) Primary mixing: fully mix the weighed material Ⅰ and material Ⅱ through a mixer, control the mixing temperature at 5-10°C, and mix at a mixing rate of 1000-1500r / min for 10-30min to obtain a mixed Material ①;

[0050](4) Secondary mixing: 0.5 part of essence, 5 parts of erythritol, and 10 parts of maltodextrin that were weighed in proportion ...

Embodiment 3

[0056] Embodiment 3: a kind of method of low bitterness rice protein peptide solid drink (strawberry flavor)

[0057] The steps of this method are as follows:

[0058] A method for a low-bitter rice protein peptide solid beverage (strawberry flavor), characterized in that, in parts by mass, the method comprises the following raw materials:

[0059] Rice protein peptide powder: 58.8 servings;

[0060] Material I: 1 part of glycine, 1 part of L-alanine, 0.5 part of GABA;

[0061] Material II: 1.5 parts of citric acid, 0.5 part of stevioside;

[0062] Blueberry powder: 10 servings;

[0063] 10 parts of erythritol;

[0064] Isomaltooligosaccharide: 5 parts;

[0065] Malttooligosaccharides: 5 servings;

[0066] Fructooligosaccharides: 3 servings;

[0067] Inulin: 3 servings;

[0068] Red beet powder: 0.3 servings;

[0069] Strawberry-flavored flavor: 0.4 servings.

[0070] (1) One-time mixing: fully mix the weighed material I and material II through a mixer, control the...

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PUM

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Abstract

The invention discloses a preparation method of a low-bitterness rice protein peptide solid beverage, and the low-bitterness rice protein peptide solid beverage comprises rice protein peptide and a taste masking material; wherein the taste masking materials comprise a first taste masking material and a second taste masking material, the first taste masking material comprises one or more of glycine, L-alanine and GABA (gamma-aminobutyric acid), and the second taste masking material comprises one or more of citric acid and stevioside. The invention provides a low-bitterness basic compound bag ofthe rice protein peptide lacking in the market, various physiological effects of improving sleep, reducing blood fat, improving body immunity, resisting fatigue and the like of the rice protein peptide are effectively reserved, the dissolving speed is high, the taste is fresh, cool, fragrant and sweet, the flavor is unique, and the market value and the popularization space are very good.

Description

technical field [0001] The invention belongs to the technical field of solid beverage processing, and in particular relates to a method for preparing a low-bitterness rice protein peptide solid beverage. Background technique [0002] Rice protein peptide is derived from rice protein through enzymatic hydrolysis, not only has the characteristics of rice protein itself, but also a large number of studies have shown that after the body takes protein, it is not completely absorbed in the form of free amino acids, but more in the form of low-molecular-weight peptides Therefore, rice protein peptides can be quickly absorbed by the human body and the absorption rate is higher than that of proteins and amino acids in the same proportion, and rice protein peptides can help lower blood sugar, relieve physical fatigue, and have auxiliary protection against subacute alcoholic liver damage. Function. [0003] Although rice protein peptides have numerous advantages, some bitter-tasting p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L33/18A23L2/52
CPCA23L2/39A23L33/18A23L2/52A23V2002/00
Inventor 平向莉于秋生张徐兰於慧利陈天祥陈林朱熹
Owner WUXI JINNONG BIOTECH CO LTD
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