Psicose-containing high-protein beverage and preparation method thereof

Abstract

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beverages, in particular to a high-protein beverage containing allulose and a preparation method thereof. BACKGROUND

[0002] In order to cater to the general health demands of contemporary consumers for weight control, blood sugar management, tooth decay prevention and sugar intake reduction, sugar substitute drinks have ushered in a favorable spring. Sugar substitute drinks, i.e. drinks using sweeteners to replace traditional sugars to provide sweetness, can greatly reduce or even completely eliminate calories and sugars in the drinks while enjoying the sweetness. Although sugar substitute drinks have obvious advantages, they also face a core challenge, i.e. taste. Many sugar substitutes cannot perfectly replicate the pure and round sweetness of sucrose, which may bring bitterness and metallic aftertaste, thereby affecting the flavor of the drinks. On the other hand, various high-protein drinks on the market often have problems such as layering, granular precipitation, and thin taste due to the poor solubility of ingredients with high protein content, which cannot meet the needs of consumers in terms of stability, shelf life and taste. SUMMARY

[0003] In order to improve the flavor of sugar substitute drinks, the present application provides a high-protein beverage containing allulose and a preparation method thereof.

[0004] In a first aspect, the present application provides a high-protein beverage containing allulose, which adopts the following technical solution: A high-protein beverage containing allulose, the high-protein beverage comprises the following raw materials in mass percentage: 13-17% of supplemental protein, 4-5% of emulsifier, 3.10-3.14% of flavor enhancer, 0.02-0.06% of thickening agent, 0.005-0.015% of stabilizer, 0.008-0.01% of colorant, and 0.04-0.08% of enzyme preparation, and the balance is water; the flavor enhancer comprises D-allulose, erythritol, sucralose, and steviol glycoside.

[0005] By adopting the above technical solution, D-allulose has extremely low calories, does not participate in glucose metabolism, and does not cause blood sugar and insulin to rise, and has a unique taste. In combination with erythritol, sucralose and steviol glycoside, the sucrose taste is reduced under the premise of low calories, and the problem of aftertaste bitterness is solved, thereby improving the flavor of the protein beverage.

[0006] In a specific implementable embodiment, the supplemental protein comprises a mixture of soybean protein isolate, concentrated whey protein, milk powder, and collagen peptide.

[0007] In a specific implementable embodiment, the emulsifier comprises sodium caseinate and mono-diglyceride fatty acid ester.

[0008] By adopting the technical scheme, the sodium caseinate has good emulsification and stability, is easy to dissolve in water and suitable for a liquid system, has good emulsification, can effectively stabilize a water-oil mixture, and has thickening performance, bubble property and stability, cooperates with the mono-diglyceride fatty acid ester to form a more stable emulsion system, reduces fat floating and protein aggregation, and thus improves the smoothness of the taste.

[0009] In a specific implementable embodiment, the thickening agent includes a mixture of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan.

[0010] By adopting the technical scheme, the carrageenan, as a natural hydrophilic colloid extracted from red algae, has unique physical and chemical properties, such as excellent stability and suspension capacity, can form a stable colloid network, effectively suspend protein particles, avoid stratification or precipitation, and prolong the shelf life; and has emulsification stability, helps the milk beverage to maintain a uniform state, and prevents fat floating; in addition, the carrageenan can also improve the taste and texture, and can impart different levels of thick taste to the beverage; in addition, the carrageenan also has good acid resistance and thermal stability, and is suitable for acidic environments and thermal processing stability; the selection of sodium caseinate, mono-diglyceride fatty acid ester, sodium carboxymethyl cellulose, carrageenan, and soluble soybean polysaccharide can play a synergistic effect in the protein beverage, comprehensively improve the stability, taste, suspension, and nutritional properties of the product, and can solve the problems of stratification, particle precipitation, and thin taste in the protein beverage.

[0011] In a specific implementable embodiment, the stabilizer includes a mixture of sodium tripolyphosphate and calcium carbonate.

[0012] By adopting the technical scheme, the calcium carbonate not only provides calcium supplementation, but also forms a complex with the sodium caseinate to enhance the stability of the system and prevent precipitation.

[0013] In a specific implementable embodiment, the enzyme preparation includes a mixture of lactase and protease.

[0014] By adopting the technical scheme, the addition of lactase can hydrolyze lactose into glucose and galactose, solve the lactose intolerance problem, expand the consumer group, and reduce the beverage powder quality, improve the smoothness of beverage taste, and reduce the problem of deepening of beverage color caused by Maillard reaction after hydrolysis of lactose; the addition of protease can decompose protein, reduce precipitation, and improve the overall transparency and stability of the beverage; when hydrolyzing lactoprotein or soy protein, the protease can cut long-chain proteins to avoid the generation of bitter peptides and improve the taste of protein beverages; and the Maillard reaction occurs during the preparation of protein and lactose in the raw materials, and protein-saccharide macromolecular polymers are formed in the later stage of the Maillard reaction, and the protease can decompose these polymers, interrupt the browning reaction, and improve the color of the product; therefore, the combination of lactase and protease can solve the lactose intolerance problem of part of the consumer group and the color deepening problem caused by beverage browning.

[0015] In a specific implementable scheme, the taste enhancer further comprises essence, fructooligosaccharide, mogroside, long-chain inulin.

[0016] By adopting the technical scheme, fructooligosaccharide can promote intestinal health and has a mild sweet taste, can balance the sharpness of sucralose, and synergistically act with D-allo-ketose, erythritol, and steviol glycoside to enhance sweet taste perception and reduce after-bitterness; mogroside can mask after-bitterness and synergistically reduce astringency with D-allo-ketose to further improve the flavor of the beverage; long-chain inulin not only can increase the texture and taste of the beverage, but also can promote intestinal health together with fructooligosaccharide.

[0017] In a second aspect, the application provides a preparation method of a high-protein beverage containing allo-ketose, which adopts the following technical scheme: A preparation method of a high-protein beverage containing allo-ketose, comprising the following methods: Dissolution: first, dissolve the supplemental protein, part of the emulsifier, and enzyme preparation in part of the water under the condition of a 45℃ water bath, heat to 85℃ after the material is fully dissolved for 1 hour to obtain solution A; then dissolve the remaining emulsifier, stabilizer, thickening agent, and part of the taste enhancer in part of the water under the condition of a 100℃ water bath, fully dissolve the material for half an hour to obtain solution B; Emulsification: pour solution B into solution A and fully emulsify to obtain an emulsion; Flavoring: add the remaining taste enhancer and colorant to the emulsion and stir to obtain a flavored liquid; Volume setting: add the remaining water to the flavored liquid, set the volume of the emulsion to the preparation volume, and obtain a crude product; Shearing: shear the crude product at a speed of 8000 r / min to obtain a sheared product; Homogenization: homogenize the sheared product to obtain a homogenized product; Filling: after the homogenate is cooled to room temperature, filling is performed; Sterilization: UHT sterilization is performed at 135 DEG C for 10s; after the sterilization is completed, the product is taken out, shaken up and cooled to obtain a high-protein beverage containing allulose.

[0018] By adopting the technical scheme, the supplementary protein, part of the emulsifier and enzyme preparation are dissolved to obtain solution A; then the remaining emulsifier, stabilizer, thickening agent and part of the flavor enhancer are dissolved to obtain solution B; then solution B is poured into solution A, emulsified, flavored, constant volume, sheared, homogenized and filled to obtain a high-protein beverage containing allulose with good flavor.

[0019] In a specific implementable scheme, the homogenizing step is that the sheared product is homogenized at 70-80 DEG C under the condition that the pressure is 30-40 Mpa to obtain a homogenate.

[0020] By adopting the technical scheme, the temperature and pressure of homogenization are further limited, so that the quality of the protein beverage can be improved.

[0021] In summary, the present application has at least one of the following beneficial technical effects: 1. The D-allulose in the flavor enhancer of the present application has extremely low heat, does not participate in glucose metabolism, does not cause blood sugar and insulin to rise, and has a unique taste. In combination with erythritol, sucralose and stevioside, the taste of sucrose is reduced under the premise of low heat, and the bitter aftertaste problem of sugar substitute beverages is solved, so that the flavor of the protein beverage is improved. 2. The formula of the present application contains multiple proteins, which increases the protein content and meets the nutritional needs. In order to solve the problems of system stability caused by high protein content, the present application adds protease to decompose proteins, reduce precipitation and improve the overall transparency and stability of the beverage. When hydrolyzing milk protein or soy protein, the protease can cut off long-chain proteins to avoid the formation of bitter peptides and improve the taste of the protein beverage. In addition, the preparation process of protein and lactose in the raw materials will produce Maillard reaction. The protein-saccharide macromolecular polymers formed in the later stage of Maillard reaction can be decomposed by protease to interrupt the browning reaction and improve the color of the product. On the other hand, the addition of lactase can hydrolyze lactose into glucose and galactose, solve the problem of lactose intolerance, expand the consumer group, and reduce the powder feeling of the beverage and improve the smoothness of the beverage taste. The problem of deepening of the color of the beverage caused by Maillard reaction can also be reduced after hydrolyzing lactose; 3. In the present application, sodium caseinate and mono-diglyceride fatty acid ester are selected from a plurality of emulsifiers, and are specifically combined with thickening agents such as sodium carboxymethyl cellulose, carrageenan and soluble soybean polysaccharide, thereby playing a synergistic role in high-protein beverages, improving the nutritional properties of the product while improving the system stability, mouthfeel and suspension of high-protein products, and solving the problems of common layering, particle precipitation and single-thin mouthfeel in protein beverages. 4. In the preparation method of the present application, the supplemental protein, part of the emulsifier and the enzyme preparation are dissolved to obtain solution A; then the remaining emulsifier, stabilizer, thickening agent and part of the flavor enhancer are dissolved to obtain solution B; then solution B is poured into solution A, emulsified, flavored, adjusted to volume, sheared, homogenized, and filled to obtain a high-protein beverage with good flavor. DETAILED DESCRIPTION

[0022] The present application will be further described in detail below in combination with examples.

[0023] All raw materials in the examples can be obtained by market purchase. Among them, the concentrated whey protein is provided by Hebei Qisheng Biological Technology Co., Ltd.; the milk powder is provided by Hebei Jiuxing Chemical Product Co., Ltd.; the collagen peptide CAS number is 9064-67-9; the mono-diglyceride fatty acid ester is provided by Hebei Chuangshou Biological Technology Co., Ltd.; the soluble soybean polysaccharide CAS number is 57808-66-9; the essence CAS number is 68990-09-0; the calcium carbonate is food grade; the mogroside is food grade; the long-chain inulin is food grade, provided by Fufeng Snoot Biological Technology Co., Ltd. EXAMPLE

[0024] Example 1 Example 1 provides a preparation method of a high-protein beverage containing allulose, including the following steps: Dissolution: 39.827 kg of water was used to dissolve 13 kg of supplementary protein, 3.5 kg of part emulsifier, 0.04 kg of enzyme preparation at 45℃ water bath, and the material was dissolved for 1 hour, then heated to 85℃, to obtain solution A; 10 kg of water was used to dissolve 0.5 kg of remaining emulsifier, 0.005 kg of stabilizer, 0.02 kg of thickening agent, 3.01 kg of part flavor enhancer at 100℃ water bath, and the material was dissolved for 0.5 hour, to obtain solution B; wherein the supplementary protein was a mixture of soybean protein isolate, concentrated whey protein, milk powder, and collagen peptide, and the weight ratio of soybean protein isolate, concentrated whey protein, milk powder, and collagen peptide was 8:4:2:1; the enzyme preparation was a mixture of lactase and protease, and the weight ratio of lactase and protease was 1:1; the part emulsifier was sodium caseinate; the remaining emulsifier was monoglyceride fatty acid ester and diglyceride fatty acid ester; the stabilizer was a mixture of sodium tripolyphosphate and calcium carbonate, and the weight ratio of sodium tripolyphosphate and calcium carbonate was 10:1; the thickening agent was a mixture of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan, and the weight ratio of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan was 2:1:1; the flavor enhancer was a mixture of D-allulose, erythritol, chloro sucrose, and steviol glycoside, and the weight ratio of D-allulose, erythritol, chloro sucrose, and steviol glycoside was 3:0.014:0.01:0.006; Emulsification: solution B was poured into solution A, and emulsified for 5 minutes to obtain an emulsion; Flavoring: 0.09 kg of remaining flavor enhancer and 0.008 kg of colorant were added to the emulsion, and stirred for 10 minutes to obtain a flavored liquid; wherein the remaining flavor enhancer was essence; the colorant was red yeast colorant; Volume setting: 30 kg of water was added to the flavored liquid, and the emulsion was set to the preparation volume to obtain a crude product; Shearing: the crude product was sheared at a speed of 8000 r / min to obtain a sheared product; Homogenization: the sheared product was homogenized at 70℃ and a pressure of 35 MPa to obtain a homogenized product; Filling: after the homogenized product was cooled to room temperature, it was filled; Sterilization: UHT sterilization was performed at 135℃ for 10 seconds; after sterilization, the product was taken out, shaken, and cooled to obtain an allulose-containing high-protein beverage.

[0025] Example 2 Example 2 differs from example 1 in that dissolving: 15 kg of supplementary protein, 4 kg of partial emulsifier, 0.06 kg of enzyme preparation are dissolved in 37.261 kg of water under the condition of 45℃ water bath, and after the materials are fully dissolved for 1 hour, the temperature is raised to 85℃ to obtain solution A; then 0.5 kg of the remaining emulsifier, 0.01 kg of stabilizer, 0.04 kg of thickening agent, 3.03 kg of partial flavor enhancer are dissolved in 10 kg of water under the condition of 100℃ water bath, and the materials are fully dissolved for half an hour to obtain solution B; wherein the supplementary protein is a mixture composed of soybean protein isolate, concentrated whey protein, milk powder and collagen peptide, and the weight ratio of soybean protein isolate, concentrated whey protein, milk powder and collagen peptide is 8:4:2:1; the enzyme preparation is a mixture composed of lactase and protease, and the weight ratio of lactase and protease is 1:1; the partial emulsifier is sodium caseinate; the remaining emulsifier is monoglyceride fatty acid ester and diglyceride fatty acid ester; the stabilizer is a mixture composed of sodium tripolyphosphate and calcium carbonate, and the weight ratio of sodium tripolyphosphate and calcium carbonate is 10:1; the thickening agent is a mixture composed of soluble soybean polysaccharide, sodium carboxymethyl cellulose and carrageenan, and the weight ratio of soluble soybean polysaccharide, sodium carboxymethyl cellulose and carrageenan is 2:1:1; the partial flavor enhancer is a mixture composed of D-allulose, erythritol, chloro sucrose and steviol glycoside, and the weight ratio of D-allulose, erythritol, chloro sucrose and steviol glycoside is 3:0.014:0.01:0.006; Emulsification: pour solution B into solution A, emulsify for 5 min to obtain an emulsion; Flavoring: add 0.09 kg of the remaining flavor enhancer and 0.009 kg of colorant to the emulsion, stir for 10 min to obtain a flavored liquid; wherein the remaining flavor enhancer is essence; the colorant is red yeast colorant; Volume setting: add 30 kg of water to the flavored liquid, and set the emulsion to the preparation volume to obtain a crude product; the remaining steps are the same as example 1.

[0026] Example 3 Example 3 differs from example 1 in that dissolving: 34.695 kg of water is used to dissolve 17 kg of supplementary protein, 4.5 kg of partial emulsifier, 0.08 kg of enzyme preparation at 45 ℃ water bath condition, and after the material is fully dissolved for 1 hour, the temperature is raised to 85 ℃ to obtain solution A; then 10 kg of water is used to dissolve 0.5 kg of the remaining emulsifier, 0.015 kg of stabilizer, 0.06 kg of thickening agent, and 3.05 kg of partial flavor enhancer at 100 ℃ water bath condition, and the material is fully dissolved for half an hour to obtain solution B; wherein the supplementary protein is a mixture composed of soybean protein isolate, concentrated whey protein, milk powder, and collagen peptide, and the weight ratio of soybean protein isolate, concentrated whey protein, milk powder, and collagen peptide is 8:4:2:1; the enzyme preparation is a mixture composed of lactase and protease, and the weight ratio of lactase and protease is 1:1; the partial emulsifier is sodium caseinate; the remaining emulsifier is monoglyceride fatty acid ester; the stabilizer is a mixture composed of sodium tripolyphosphate and calcium carbonate, and the weight ratio of sodium tripolyphosphate and calcium carbonate is 10:1; the thickening agent is a mixture composed of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan, and the weight ratio of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan is 2:1:1; the partial flavor enhancer is a mixture composed of D-allulose, erythritol, chloro sucrose, and steviol glycoside, and the weight ratio of D-allulose, erythritol, chloro sucrose, and steviol glycoside is 3:0.014:0.01:0.006; Emulsification: pour solution B into solution A, emulsify thoroughly for 5 min to obtain an emulsion; Flavoring: add 0.09 kg of the remaining flavor enhancer and 0.01 kg of colorant to the emulsion, stir for 10 min to obtain a flavored liquid; wherein the remaining flavor enhancer is essence, and the colorant is red yeast colorant; Volume setting: add 30 kg of water to the flavored liquid, and set the emulsion to the preparation volume to obtain a crude product; the remaining steps are the same as in example 1.

[0027] Example 4 Example 4 differs from example 2 in that dissolving: 37.261 kg of water is used to dissolve 15 kg of supplementary protein, 4 kg of partial emulsifier, 0.06 kg of enzyme preparation at 45 °C in a water bath, and after the material is fully dissolved for 1 hour, the temperature is raised to 85 °C to obtain solution A; then 10 kg of water is used to dissolve 0.5 kg of the remaining emulsifier, 0.01 kg of stabilizer, 0.04 kg of thickening agent, 3.03 kg of partial flavor enhancer at 100 °C in a water bath, and the material is fully dissolved for half an hour to obtain solution B; wherein the supplementary protein is a mixture composed of soy protein isolate, concentrated whey protein, milk powder, and collagen peptide, and the weight ratio of soy protein isolate, concentrated whey protein, milk powder, and collagen peptide is 8:4:2:1; the enzyme preparation is a mixture composed of lactase and protease, and the weight ratio of lactase to protease is 1:1; the partial emulsifier is sodium caseinate; the remaining emulsifier is monoglyceride fatty acid ester; the stabilizer is a mixture composed of sodium tripolyphosphate and calcium carbonate, and the weight ratio of sodium tripolyphosphate to calcium carbonate is 10:1; the thickening agent is a mixture composed of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan, and the weight ratio of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan is 2:1:1; the partial flavor enhancer is a mixture composed of D-allulose, erythritol, chloro sucrose, steviol glycoside, fructooligosaccharide, mogroside, and long-chain inulin, and the weight ratio of D-allulose, erythritol, chloro sucrose, steviol glycoside, fructooligosaccharide, mogroside, and long-chain inulin is 3:0.014:0.01:0.006:0.01:0.006:0.01; the remaining steps are consistent with example 2.

[0028] Example 5 Example 5 differs from example 4 in that dissolving: 37.261 kg of water is used to dissolve 15 kg of supplementary protein, 4.5 kg of emulsifier, and 0.06 kg of enzyme preparation at 45°C in a water bath. After the materials are fully dissolved for 1 hour, the temperature is raised to 85°C to obtain solution A. Then 10 kg of water is used to dissolve 0.01 kg of stabilizer, 0.04 kg of thickening agent, and 3.03 kg of part of the flavor enhancer at 100°C in a water bath. The materials are fully dissolved for half an hour to obtain solution B. The supplementary protein is a mixture of soybean protein isolate, concentrated whey protein, milk powder, and collagen peptide, and the weight ratio of soybean protein isolate, concentrated whey protein, milk powder, and collagen peptide is 8:4:2:1. The enzyme preparation is a mixture of lactase and protease, and the weight ratio of lactase to protease is 1:1. The emulsifier is sodium caseinate. The stabilizer is a mixture of sodium tripolyphosphate and calcium carbonate, and the weight ratio of sodium tripolyphosphate to calcium carbonate is 10:1. The thickening agent is a mixture of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan, and the weight ratio of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan is 2:1:1. The part of the flavor enhancer is a mixture of D-allulose, erythritol, chloro sucrose, steviol glycoside, fructooligosaccharide, mogroside, and long-chain inulin, and the weight ratio of D-allulose, erythritol, chloro sucrose, steviol glycoside, fructooligosaccharide, mogroside, and long-chain inulin is 3:0.014:0.01:0.006:0.01:0.006:0.01. The remaining steps are consistent with example 4.

[0029] Example 6 Example 6 differs from example 4 in that dissolving: first, 15 kg of supplementary protein, 0.06 kg of enzyme preparation are dissolved in 37.261 kg of water under the condition of 45℃ water bath, after the material is fully dissolved for 1 hour, the temperature is raised to 85℃, to obtain solution A; then, 4.5 kg of emulsifier, 0.01 kg of stabilizer, 0.04 kg of thickening agent, 3.03 kg of part of flavor enhancer are dissolved in 10 kg of water under the condition of 100℃ water bath, the material is fully dissolved for half an hour, to obtain solution B; wherein the supplementary protein is a mixture composed of soy protein isolate, concentrated whey protein, milk powder, collagen peptide, and the weight ratio of soy protein isolate, concentrated whey protein, milk powder, collagen peptide is 8:4:2:1; the enzyme preparation is a mixture composed of lactase, protease, and the weight ratio of lactase, protease is 1:1; the emulsifier is monoglyceride fatty acid ester and diglyceride fatty acid ester; the stabilizer is a mixture composed of sodium tripolyphosphate, calcium carbonate, and the weight ratio of sodium tripolyphosphate, calcium carbonate is 10:1; the thickening agent is a mixture composed of soluble soybean polysaccharide, sodium carboxymethyl cellulose, carrageenan, and the weight ratio of soluble soybean polysaccharide, sodium carboxymethyl cellulose, carrageenan is 2:1:1; the part of flavor enhancer is a mixture composed of D-allulose, erythritol, sucralose, steviol glycoside, fructooligosaccharide, mogroside, long-chain inulin, and the weight ratio of D-allulose, erythritol, sucralose, steviol glycoside, fructooligosaccharide, mogroside, long-chain inulin is 3:0.014:0.01:0.006:0.01:0.006:0.01; the remaining steps are consistent with example 4.

[0030] Example 7 Example 7 differs from example 4 in that the thickening agent is a mixture composed of sodium carboxymethyl cellulose and carrageenan, and the weight ratio of sodium carboxymethyl cellulose and carrageenan is 1:1; the remaining steps are consistent with example 4.

[0031] Example 8 Example 8 differs from example 4 in that the thickening agent is a mixture composed of soluble soybean polysaccharide and carrageenan, and the weight ratio of soluble soybean polysaccharide and carrageenan is 2:1; the remaining steps are consistent with example 4.

[0032] Comparative example Comparative example 1 Comparative example 1 differs from example 4 in that the thickening agent is a mixture composed of soluble soybean polysaccharide, sodium carboxymethyl cellulose and carrageenan, and the weight ratio of soluble soybean polysaccharide, sodium carboxymethyl cellulose and carrageenan is 4:2:1; the remaining steps are consistent with example 4.

[0033] Comparative example 2 Comparative Example 2 differs from Example 1 in that the partial flavor enhancer is a mixture of erythritol, sucralose, and steviol glycosides, and the weight ratio of erythritol, sucralose, and steviol glycosides is 0.014:0.01:0.006; the remaining steps are consistent with Example 1.

[0034] Performance test Sensory detection: 10 taste testers were selected to taste the beverages in different examples and comparative examples. Before tasting different beverages, rinse with water, then score appearance, odor, taste and flavor, aftertaste, full score is 10 points, then take the average; the scoring standard is as follows: appearance observation whether the color is uniform, whether there is stratification and sediment, whether there is obvious impurity; odor is whether there is obvious odor, such as oxidation smell, bean smell, metal smell, etc.; taste and flavor is whether the taste is smooth, whether there is obvious powder feeling and bitter taste residue aftertaste; aftertaste is the duration of flavor after swallowing, whether there is an unsuitable situation such as the occurrence of bean smell.

[0035] Protein content: detected according to the first method of GB 5009.5-2025 national food safety standard food determination of protein in food.

[0036] Solubility: detected according to the method for determination of soluble solids in beverages (refractometer method) in GB / T 12143-2008 general analysis method for beverages.

[0037] Stability: the prepared beverage was placed in a normal temperature environment, and its state was observed every week. If there was no stratification, sedimentation, deterioration and other phenomena, it represented a good stable system. Centrifuge test: 4000r / 30min, observe the sediment height and upper fat layer height. The greater the sediment height and upper fat height data, the more unstable the system. Microscope observation of fat particle size: particle size below 1um represents a better stable system.

[0038] Shelf life: the prepared beverage was placed in a normal temperature environment, and its state was observed every week. No stratification, sedimentation, deterioration and other phenomena should not occur within the shelf life. The total number of colonies and coliform bacteria were detected, and the limit met the GB 7101-2022 national food safety standard beverage standard.

[0039] Table 1 beverage score results Table 2 beverage test results In combination with Table 1, Example 1 and Comparative Example 2, the score of the protein beverage in Example 1 is higher, which shows that when preparing the protein beverage, the mixture of the flavor enhancer preferably consisting of D-psicose, erythritol, sucralose and steviol glycoside, D-psicose has extremely low calories and does not participate in glucose metabolism, which does not cause blood sugar and insulin to rise, and has a unique taste, and in combination with erythritol, sucralose and steviol glycoside, the taste of sucrose is reduced under the premise of low calories, and the problem of aftertaste of the sugar substitute beverage is solved, thereby improving the taste and flavor of the protein beverage.

[0040] In combination with Table 1, Examples 1-3, it can be seen that when preparing the protein beverage, the taste and flavor of the protein beverage obtained according to the ratio of the raw materials in Examples 1-3 are better.

[0041] In combination with Table 1, Example 2 and Example 4, the score of the protein beverage in Example 4 is higher, which shows that when preparing the protein beverage, the low oligosaccharide, mogroside and long-chain inulin are added to the flavor enhancer, the low oligosaccharide can promote intestinal health and has a mild sweet taste, which can balance the sharpness of sucralose, and at the same time, the low oligosaccharide, D-psicose, erythritol and steviol glycoside synergistically enhance the perception of sweetness and reduce the aftertaste; the mogroside can mask the aftertaste, and the D-psicose can synergistically reduce the astringency, and the long-chain inulin can increase the texture and taste of the beverage, thereby further improving the taste and flavor of the protein beverage.

[0042] In combination with Table 1, Example 4, Example 5 and Example 6, the score of the protein beverage in Example 4 is higher, which shows that when preparing the protein beverage, the emulsifier preferably consists of sodium caseinate and mono-diglyceride fatty acid ester, and the taste and flavor of the protein beverage obtained are better.

[0043] In combination with Table 1-2, Example 4, Example 7, Example 8 and Comparative Example 2, the score of the protein beverage in Example 4 is higher, which shows that when preparing the protein beverage, the thickening agent preferably consists of soluble soybean polysaccharide, sodium carboxymethyl cellulose and carrageenan, and the taste and flavor of the protein beverage obtained are better. In addition, the stability of the protein beverage in Example 4 is better, and the shelf life is longer, which shows that according to the ratio of the soluble soybean polysaccharide, sodium carboxymethyl cellulose and carrageenan in Example 4, the protein beverage not only has better taste and flavor, but also has higher stability.

[0044] The specific embodiments are only an explanation of the present application, and are not a limitation of the present application, and those skilled in the art can make modifications to the embodiments without creative contribution after reading the present specification, but as long as the modifications are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A high-protein beverage containing allulose, characterized by: The high-protein beverage comprises the following raw materials by mass percentage: supplemental protein 13-17%, emulsifier 4-5%, flavor enhancer 3.10-3.14%, thickening agent 0.02-0.06%, stabilizer 0.005-0.015%, colorant 0.008-0.01%, enzyme preparation 0.04-0.08%, and the balance being water; the flavor enhancer comprises D-allulose, erythritol, sucralose, and steviol glycoside. 2.The high-protein beverage containing allulose according to claim 1, characterized in that: The supplemental protein comprises a mixture of soybean protein isolate, concentrated whey protein, milk powder, and collagen peptide. 3.The high-protein beverage containing allulose according to claim 1, characterized in that: The emulsifier comprises sodium caseinate and monoglyceride fatty acid ester. 4.The high-protein beverage containing allulose according to claim 1, characterized in that: The thickening agent comprises a mixture of soluble soybean polysaccharide, sodium carboxymethyl cellulose, and carrageenan. 5.The high-protein beverage containing allulose according to claim 1, characterized in that: The stabilizer comprises a mixture of sodium tripolyphosphate and calcium carbonate. 6.The high-protein beverage containing allulose according to claim 1, characterized in that: The enzyme preparation comprises a mixture of lactase and protease. 7.The high-protein beverage containing allulose according to claim 1, characterized in that: The flavor enhancer further comprises essence, fructooligosaccharide, mogroside, and long-chain inulin.

8. A method of preparing a high-protein beverage containing allulose according to any one of claims 1 to 7, characterized by: The method comprises the following steps: Dissolution: first, dissolve the supplemental protein, part of the emulsifier, and the enzyme preparation in part of the water under the condition of a 45℃ water bath, and then heat to 85℃ after the material is fully dissolved for 1 hour to obtain solution A; then, dissolve the remaining emulsifier, stabilizer, thickening agent, and part of the flavor enhancer in part of the water under the condition of a 100℃ water bath, and the material is fully dissolved for 0.5 hour to obtain solution B; Emulsification: pour solution B into solution A and fully emulsify to obtain an emulsion; Flavoring: add the remaining flavor enhancer and colorant to the emulsion and stir to obtain a flavored emulsion; Volume setting: add the remaining water to the flavored emulsion, and set the volume of the emulsion to the preparation volume to obtain a crude product; Shearing: shear the crude product at a speed of 8000r / min to obtain a sheared product; Homogenization: homogenize the sheared product to obtain a homogenized product; Filling: fill after the homogenized product is cooled to room temperature; Sterilization: perform UHT sterilization at 135℃ for 10s; after sterilization, take out the product, shake well, and cool to obtain an allulose-containing high-protein beverage.

9. The method for preparing an allulose-containing high-protein beverage according to claim 8, characterized in that: The homogenization step is: homogenize the sheared product at 70-80℃ and a pressure of 30-40Mpa to obtain a homogenized product.

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