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Whole-grain compound protein beverage and preparation method thereof

A compound protein and whole grain technology, applied in the field of beverage processing, can solve problems such as products not meeting the requirements of healthy drinks, and achieve the effect of simplifying the stabilizer system

Pending Publication Date: 2022-07-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding too many additives will cause the product to fail to meet the requirements of healthy drinks

Method used

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  • Whole-grain compound protein beverage and preparation method thereof
  • Whole-grain compound protein beverage and preparation method thereof

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Effect test

preparation example Construction

[0040] According to another aspect of the present invention, there is provided a method for preparing a whole-grain composite protein drink, which may sequentially include a raw milk dissolving step, a first homogenizing step, a whole grain component dissolving step, a mixing step, a second homogenizing step and High temperature sterilization step.

[0041] The step of dissolving the raw milk includes dissolving the raw milk in water, preferably in warm water at 40-80° C., and then adding the first component of the sweetness component to dissolve the first solution.

[0042] In a specific embodiment, the first component of the sweetening component may be white granulated sugar. Preferably, the first component can be added twice, for example, the first part of the first component can be mixed with a stabilizer first, hydrated with water (for example, hydrated for 10-40 minutes), fully dissolved, and then the first component can be added Divide into second portion and stir unti...

Embodiment 1

[0068] Product formula composition (contained in every 1000 grams of product)

[0069] Whole Milk Powder 45g

[0070] 10g oat flour

[0071] 10g red rice noodles

[0072] Red Bean Powder 5g

[0073] Red Quinoa Flour 5g

[0074] Highland Barley Flour 5g

[0075] 10g white sugar

[0076] Polydextrose 10g

[0077] Sucralose 0.01g

[0078] Microcrystalline Cellulose 3g

[0079] Gellan Gum 0.3g

[0080] Craft:

[0081] 1) Whole milk powder and stabilizer compound: 25% of the drinking water is heated to 50-55°C, and the whole milk powder is put in under the condition of constant stirring. After the whole milk powder is fully dissolved, it is timed to hydrate for 25 minutes. Mix the stabilizer with 2-5 times the weight of white granulated sugar, put it in after the hydration is completed, and continue stirring for 25 minutes to fully dissolve the stabilizer. Finally, add the remaining white sugar and stir well to dissolve it.

[0082] 2) Homogenization of whole milk powde...

Embodiment 2

[0090] Product formula composition (contained in every 1000 grams of product)

[0091] Whole Milk Powder 130g

[0092] 40g oat flour

[0093] 40g red rice noodles

[0094] 20g red bean powder

[0095] 20g red quinoa flour

[0096] Highland Barley Flour 20g

[0097] 40g white sugar

[0098] Polydextrose 20g

[0099] Sucralose 0.027g

[0100] Microcrystalline Cellulose 5g

[0101] Gellan Gum 0.5g

[0102] Craft:

[0103] 1) Whole milk powder and stabilizer compound: 40% of the drinking water is heated to 65-70°C, and the whole milk powder is put in under the condition of constant stirring. After the whole milk powder is fully dissolved, it is timed to hydrate for 25 minutes. Mix the stabilizer with 2-5 times the weight of white granulated sugar, put it in after the hydration is completed, and continue stirring for 25 minutes to fully dissolve the stabilizer. Finally, add the remaining white sugar and stir well to dissolve it.

[0104] 2) Homogenization of whole milk ...

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Abstract

The invention provides a whole-grain compound protein beverage and a preparation method thereof. The whole-grain compound protein beverage comprises whole-grain components, raw milk and sweet components, and the sweet component comprises cane sugar and sucralose in a mass ratio of (1000-1500): 1. The beverage comprises the plant protein and the milk protein, and has the advantages of no fat floating, no bleeding, no precipitation and good stability by containing the specific stabilizer, and a sugar substitute scheme that sucralose in a specific proportion is used for replacing cane sugar is adopted, so that the sweet feeling similar to that of a full-cane-sugar beverage is realized.

Description

technical field [0001] The invention belongs to the field of beverage processing, in particular to a whole-grain compound protein drink and a preparation method thereof. Background technique [0002] Protein is the material basis of life. The concept of "complex protein" emphasizes the combination of plant protein and milk protein, so that the product contains more abundant protein sources, thus providing more comprehensive nutrition, meeting the diversified needs of consumers, and at the same time. Give the product a variety of tastes. [0003] At present, conventional compound protein drinks are usually high in sugar, which has a certain impact on the health of consumers, but if the sugar content is simply reduced, it will affect the taste of the product. [0004] In addition, beverages containing complex protein usually require multiple additives to maintain the properties of the beverage. For example, in order to achieve high product stability during the shelf life, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L29/269A23L33/24
CPCA23L2/38A23L2/52A23L2/60A23L33/24A23L29/272A23V2002/00A23V2250/264A23V2250/5034A23V2250/51084A23V2250/60
Inventor 谭伟贺保平巴根纳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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