Transparent whey protein beverage and preparation method thereof

A technology of whey protein and whey protein peptide, which is applied in the field of transparent whey protein beverage and its preparation, can solve the problem of affecting the transparency and stability of whey protein beverage, affecting the taste and flavor of whey protein beverage, and speeding up the production of transparent whey. Problems such as discoloration of protein drinks, to achieve the effect of excellent sourness, good sourness and astringency, and good taste and flavor

Pending Publication Date: 2022-04-12
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Whey protein isolate is the main whey protein raw material in whey protein drinks. However, whey protein isolate needs to be modified and treated by phosphorylation, glycosylation, etc. during the preparation process, so it needs to be processed under acidic conditions around pH 3.0. This makes whey protein drinks have a strong sour feeling, and the higher the content of whey protein isolate, the stronger the sour feeling, which greatly affects the taste and flavor of whey protein drinks
[0004] In addition, in order to maintain a clear and transparent state, transparent whey protein beverages generally do not add stabilizers commonly used in acidic beverages (such as pectin, sodium carboxymethylcellulose, etc.), which makes whey protein beverages prone to protein degradation during the shelf life. Aggregation and precipitation, affecting the clarity and stability of whey protein beverages
In addition, due to the special structure of isolated whey protein, as time goes by during the shelf life, transparent whey protein drinks will often change from transparent colorless or translucent light white to light yellow, and special conditions such as high temperature Also accelerates discoloration of clear whey protein drinks
[0005] The currently reported transparent whey protein drinks pay less attention to the sourness of the product, and the stability of precipitation and discoloration of the whey protein drink during the shelf life has not been resolved. Therefore, it is necessary to develop a product with low sourness and high stability. Clear Whey Protein Drinks Make a Difference

Method used

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  • Transparent whey protein beverage and preparation method thereof
  • Transparent whey protein beverage and preparation method thereof
  • Transparent whey protein beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0059] This embodiment provides a transparent whey protein beverage, which is composed of the following components: 40g / L whey protein isolate, 20g / L hydrolyzed whey protein peptide, 5g / L maltooligosaccharide, and 0.2g gamma-cyclodextrin / L, allulose 50g / L, glucosyl steviol glycoside 0.3g / L, polyglycerol fatty acid ester 0.03g / L, milk mineral salt 0.15g / L, food flavor 1g / L, sodium citrate and phosphoric acid Sodium dihydrogen (mass ratio is 4:1), the dosage is to adjust the pH of whey protein isolate to be 5.0, citric acid and edible phosphoric acid (mass ratio is 4:3), the dosage is to adjust the final pH of whey protein drink to be 2.90 .

[0060] The present embodiment also provides the preparation method of above-mentioned whey protein beverage, comprises the following steps:

[0061] (1) Chemical material: first dissolve polyglycerol fatty acid ester in water at 20°C, and then slowly add whey protein isolate to obtain the first mixed material liquid;

[0062] (2) Enzymo...

Embodiment 2

[0067] This embodiment provides a transparent whey protein drink, which consists of the following components: 30g / L whey protein isolate, 12g / L whey protein peptide, 12.5g / L maltooligosaccharide, and 0.1g gamma-cyclodextrin / L, allulose 70g / L, glucosyl steviol glycoside 0.4g / L, polyglycerol fatty acid ester 0.03g / L, milk mineral salt 0.01g / L, food flavor 1g / L, sodium citrate and phosphoric acid Sodium dihydrogen (mass ratio is 4:1), the dosage is to adjust the pH of whey protein isolate to be 5.5, citric acid and edible phosphoric acid (mass ratio is 4:3), the dosage is to adjust the final pH of whey protein drink to be 3.00 .

[0068] The present embodiment also provides the preparation method of above-mentioned whey protein beverage, comprises the following steps:

[0069] (1) Chemical material: first dissolve polyglycerol fatty acid ester in water at 27°C, and then slowly add whey protein isolate to obtain the first mixed material liquid;

[0070] (2) Enzymolysis: Add sod...

Embodiment 3

[0075] This embodiment provides a transparent whey protein beverage, which consists of the following components: 35g / L whey protein isolate, 10g / L whey protein peptide, 20g / L maltoligosaccharide, 0.4g / L gamma-cyclodextrin L, allulose 65g / L, glucosyl steviol glycoside 0.35g / L, polyglycerol fatty acid ester 0.04g / L, milk mineral salt 0.1g / L, food flavor 1g / L, sodium citrate and diphosphate Sodium hydrogen (mass ratio is 4:1), consumption is to adjust the pH of whey protein isolate to be 6.0, citric acid and edible phosphoric acid (mass ratio is 4:3), consumption is to regulate the final pH of whey protein drink to be 2.80.

[0076] The present embodiment also provides the preparation method of above-mentioned whey protein beverage, comprises the following steps:

[0077] (1) Chemical material: first dissolve polyglycerol fatty acid ester in water at 30°C, and then slowly add whey protein isolate to obtain the first mixed material liquid;

[0078](2) Enzymolysis: Add sodium citr...

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Abstract

The invention relates to the technical field of protein beverage processing, in particular to a transparent whey protein beverage and a preparation method thereof. The invention provides a transparent whey protein beverage. According to the transparent whey protein beverage, maltooligosaccharide and cyclodextrine with the mass ratio of (5-125): 1 are used as taste modifiers. The transparent whey protein beverage disclosed by the invention can effectively promote recovery of muscle functions after exercises and remarkably improve exercise ability, the acerbity of the transparent whey protein beverage is remarkably improved, precipitation and discoloration are not generated within the shelf life, a clear, colorless and transparent state can be kept within the shelf life, and the transparent whey protein beverage has relatively good stability and is suitable for being eaten by people. Meanwhile, the preparation process is simple, convenient and efficient.

Description

technical field [0001] The invention relates to the technical field of protein beverage processing, in particular to a transparent whey protein beverage and a preparation method thereof. Background technique [0002] Whey protein is rich in branched-chain amino acids (BCAA), which can promote muscle growth. It can be used as a nutrient for sports and fitness functional foods, and plays an important role in improving exercise ability and relieving muscle fatigue after exercise. Whey protein drink is a sports functional drink containing whey protein, which is generally transparent or translucent, has high nutritional value, and is easy to absorb. Clear whey protein beverages are increasingly favored by consumers due to their clear, transparent state. [0003] Whey protein isolate is the main whey protein raw material in whey protein drinks. However, during the preparation process, whey protein isolate needs to be modified and treated by phosphorylation, glycosylation, etc., s...

Claims

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Application Information

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IPC IPC(8): A23C21/08A23C21/02
Inventor贾迪马占福马海然任礼王帅李洪亮
OwnerINNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD