Whole-vegetable-based high-energy ready-to-drink nourishment and preparation method thereof
A technology for nutritional products and plants, applied in the field of whole plant-based high-energy ready-to-drink nutritional products and their preparation, can solve the problems of poor solubility of commercial vegetable protein ingredients, difficult to exert functional properties, low viscosity, etc. The effect of high nutritional value and low viscosity
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Embodiment 1
[0061] (1) In terms of mass fraction, the soy protein isolate was dispersed in deionized water at a concentration of 10wt%, and stirred at room temperature to fully hydrate it, then it was placed in a cavitation machine, and hydrodynamic cavitation was performed at 40°C. Naturally cool to room temperature after chemical treatment for 20 minutes, and obtain soybean protein isolate cavitation treatment liquid.
[0062] (2) adjusting the pH value to 6.0 with 2mol / L hydrochloric acid to the soybean protein isolate cavitation treatment liquid of step (1);
[0063] (3) Add a certain amount of corn oil, glucose, vitamin A, vitamin C, vitamin E, sodium, calcium and water to the protein dispersion in step (2), so that the final concentration of the protein is 6wt%, corn oil, The final concentrations of glucose, vitamin A, vitamin C, vitamin E, sodium and calcium were 15wt%, 3wt%, 5×10 -4 wt%, 0.05wt%, 0.02wt%, 0.1wt%, 0.05wt%, the rest is water; the final energy density of the system ...
Embodiment 2
[0073] (1) In terms of mass fraction, disperse soybean protein isolate in deionized water at a concentration of 12wt%, stir it at room temperature to fully hydrate it, place it in a cavitation machine, and perform hydrodynamic cavitation at 60°C. Naturally cool to room temperature after chemical treatment for 15 minutes, and obtain soybean protein isolate cavitation treatment liquid.
[0074] (2) The soybean protein isolate cavitation treatment liquid of step (1) is adjusted to pH value to 6.5 with 2mol / L hydrochloric acid;
[0075] (3) Add a certain amount of corn oil, glucose, vitamin B to the protein dispersion in step (2) 1 , vitamin C, vitamin D, iron and magnesium and water, so that the final concentration of protein is 6wt%, the concentration of sucrose is respectively 3wt%, 6wt% and 9wt%, corn oil, glucose, vitamin B 1 , vitamin C, vitamin D, iron and magnesium final concentrations were 15wt%, 1wt%, 0.001wt%, 0.05wt%, 8 × 10 -6 wt%, 0.03wt%, 0.06wt%, the final energy...
Embodiment 3
[0080] (1) In terms of mass fraction, disperse mung bean protein in deionized water at a concentration of 12wt%, stir at room temperature to fully hydrate it, place it in a cavitation machine, and hydrodynamically cavitate it at 70°C After 10 minutes of treatment, it was naturally cooled to room temperature to obtain a mung bean protein cavitation treatment liquid.
[0081] (2) The mung bean protein cavitation treatment solution in step (1) is adjusted to a pH value of 7.0 with 2mol / L hydrochloric acid;
[0082] (3) Add a certain amount of sunflower oil, fructose, vitamin A, vitamin B to the protein dispersion in step (2) 12 , vitamin C, vitamin D, vitamin E, sodium, iron, manganese, selenium and water to make a final concentration of protein 6 wt%, sunflower oil, fructose, vitamin A, vitamin B 12 , vitamin C, vitamin D, vitamin E, sodium, iron, manganese, selenium final concentrations were 15wt%, 2wt%, 2 × 10 -4 wt%, 2×10-4wt%, 0.03wt%, 4×10 -6 wt%, 0.02wt%, 0.1wt%, 0.05wt...
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