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Polypeptide almond milk and preparation method thereof

A technology of almonds and polypeptides, which is applied in the field of polypeptide almond milk and its preparation, can solve the problems of destroying the balance system of fresh milk, insufficient nutrition, and layering, and achieve the effects of promoting cell metabolism, unique functions, and good taste

Inactive Publication Date: 2005-11-23
张剑平 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The Chinese patent Yining Peptide Milk (application number: 02153205.2) declared by our company introduces a kind of pure milk with bioactive peptide and its preparation method, but this invention only contains peptide powder and milk nutrients and animal protein. The problem of insufficient nutrition
[0006] In the prior art, there is no beverage prepared by mixing wild almond milk, pure milk and bioactive peptides. If it is simply mixed with wild almond milk, pure milk and bioactive peptides, the peptide powder is directly formulated into After the solution is added to almond milk and mixed with pure milk, it will destroy the original balance system of fresh milk, because of coagulation, stratification and precipitation will occur

Method used

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  • Polypeptide almond milk and preparation method thereof
  • Polypeptide almond milk and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0055] Accurately weigh fresh milk: 450kg, placenta peptide: 2kg, collagen peptide: 2kg, wild almond pulp: 25kg, white sugar 35kg, stabilizer C-9001: 0.5kg, stabilizer SA-5: 2kg, edible alkaline substances 0.31kg, softened water: up to 1000kg.

[0056] a. Add stabilizer C-9001 with 3kg of white sugar, dissolve it with 10kg of hot milk at 80°C to form a thin paste, pass it through a colloid mill until it is fine and smooth, observe with a flat plate that there are no visible particles, and then put it into the No. 1 blending tank. The rest of the milk is poured into the No. 1 blending tank, so that the milk and the stabilizer C-9001 are evenly mixed.

[0057] b. Pretreatment of wild almonds: directly grind the debittered almonds that have been peeled and soaked in water for 48 hours into pulp according to conventional methods, and set aside.

[0058] c. Accurately weigh the almond pulp, add 100kg of demineralized water at 50-60°C, stir evenly, put it into No. 2 blending tank, ...

Embodiment 2

[0068] a. Accurately weigh 0.6kg of stabilizer C-9001, add 3kg of honey, dissolve with 15kg of hot milk at 80°C, and form a thin paste, pass through a colloid mill until it is fine and lubricated, observe with a plate that no visible particles can be seen with the naked eye, and then pour into No. 1 for blending tank, pour the remaining 481.4kg of milk into No. 1 blending tank, so that the milk and stabilizer C-9001 are evenly mixed.

[0069] b. Pretreatment of wild almonds: Put the almonds that have been debittered according to the conventional method into a colloid mill, grind them into a slurry, observe with a plate that there are no visible particles, and set aside.

[0070] c. Accurately weigh 28kg of almond pulp, add 110kg of demineralized water at 50-60°C, stir evenly, pour into No. 2 blending tank, and raise the temperature to 70-80°C.

[0071] d. Weigh 2.5kg of stabilizer SA-5, stir and dissolve with 100kg of boiling water for 10 minutes, put it through the colloid mi...

Embodiment 3-8

[0077] Prepare polypeptide almond milk according to the method of embodiment 1, raw material and proportioning ratio are shown in the following table:

[0078] .

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Abstract

Disclosed is a polypeptide almond milk which is prepared from the raw materials including fresh milk, marrow peptide, placenta peptide, collagen peptide, wild apricot seed, refined white sugar, stabilizer C-9001, stabilizing agent SA-5 and softened water. The invention also discloses the formulation and process for preparation.

Description

technical field [0001] The invention relates to the field of food, in particular to a polypeptide almond milk with nutritional and health effects on humans and a preparation method thereof. Background technique [0002] With the development of protein biochemistry, physiology and nutrition, it has been found that after the human ingests protein through the action of digestive tract enzymes, it is not absorbed in the form of amino acids as previously thought, but more in the form of low peptides (such as two, Tripeptide, etc.) form absorption. Peptides have a higher absorption rate than amino acids, and are easier and faster to be absorbed and utilized by the body than amino acids. Some low peptides can not only provide the nutrients needed for human growth and development, but also have the effect of preventing and treating diseases and regulating the physiological functions of the human body, such as regulating the growth, development, reproduction, metabolism and behavior...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23L33/18
Inventor 张剑平郝在林
Owner 张剑平
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