Fermented vegetable protein composite peptide beverage and preparation method thereof

Abstract

The invention discloses a fermented vegetable protein composite peptide beverage which is characterized by comprising the following components in parts by weight: 2-10 parts of peeled fresh bean powder, 0.5-2 parts of bean protein peptide powder, 55-70 parts of coconut juice, 20-45 parts of coconut milk extract, 1-2 parts of lactobacillus, 0.1-0.4 part of baker's yeast, 1-4 parts of calcium gluconate, 0.02-0.05 part of zinc gluconate and 0.02-0.05 part of sucralose. The invention also discloses a preparation method of the fermented vegetable protein composite peptide beverage, by adopting the technical scheme of the invention, the acid-producing strain of lactic acid bacteria and the aroma-producing strain of baker's yeast are proportionally mixed, so that the beany sour odor generated after beans are fermented can be removed, the raw fishy smell and the grease taste are reduced, the smell of the vegetable protein beverage is improved, the taste is ensured, and the vegetable protein beverage is a very good fermented beverage for replacing animal dairy products; and the content of unsaturated fatty acid in the beans reaches 80%, and the unsaturated fatty acid has the effect of protecting the nervous system and can prevent diseases caused by high cholesterol.

Description

technical field [0001] The invention belongs to the field of fermented beverages, more specifically, the invention relates to a fermented vegetable protein complex peptide beverage and a preparation method thereof. Background technique [0002] As the consumption of animal foods such as milk and meat tends to be saturated, and health and environmental protection are deeply rooted in the hearts of the people, the development momentum of plant-based foods is unstoppable; in particular, the market development of plant-based milk and plant-based meat can be described as booming. It can be seen that plant-based fermented beverages have a very large room for development. Currently, commercially available fermented beverages mainly use animal milk such as cow milk as raw materials, and are fermented with lactic acid bacteria or bifidobacteria. Such drinks are allergic to animal dairy products, Consumers who are lactose intolerant, advocating vegetarianism or concerned about environ...

AI Technical Summary

Problems solved by technology

[0002] As the consumption of animal foods such as milk and meat tends to be saturated, and health and environmental protection are deeply rooted in the hearts of the people, the development momentum of plant-based foods is unstoppable; in particular, the market development of plant-based milk and plant-based meat can be described as booming. It can be seen that plant-based fermented beverages have a very large room for development. Currently, commercially available fermented beverages mainly use animal milk such as cow milk as raw materials, and are fermented with lactic acid bacteria or bifidobacteria. Such drinks are allergic to animal dairy products, Consumers who are lactose intolerant, advocating vegetarianism or concerned about environmental ethics are not well accepted. Influenced by health, environmental protection, sustainability and ethical trends, many consumers are "staying away" from animal foods and choosing plant-based alternatives. However, plant-based beverages are affected by the plants themselves, and the taste or smell is far less than that of animal-based foods

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