Method of manufacturing mixed beverage
一种饮料、果胶裂解酶的技术,应用在制造混合饮料领域,能够解决不能充分地防止浑浊和沉淀、经济效益和工作量问题、不能充分防止沉淀等问题,达到优良保存稳定性的效果
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Embodiment 1
[0055] Sample 6 (preparation of low phytate soybean protein)
[0056] Soybeans are pressurized and then extracted using n-hexane as an extraction solvent, separated, and oil is removed to obtain low-denatured defatted soybeans. To 5 kg of obtained low-denatured defatted soybeans (nitrogen solubility index (NSI) 91), 35 kg of water was added, and then the pH was adjusted to 7 using a diluted sodium hydroxide solution. Next, extraction was performed for one hour while stirring at room temperature, and then centrifuged at 4,000 G to separate soybean curd waste residue and insoluble matter to obtain defatted soybean milk. The pH of the defatted soybean milk was adjusted to 4.5 using phosphoric acid, and then centrifuged at 2000G using a continuous centrifugal separator (decanter) to obtain an insoluble fraction (acid-precipitated curd) and a soluble fraction (whey). Water was added so that the solid content of the acid-precipitated curd was 10% by mass to obtain an acid-precipita...
Embodiment 2
[0081] A mixed drink was prepared as in sample 6, except that the pH of the enzyme-treated tomato juice in sample 6 was adjusted to 3.6, and then low phytate soybean protein was added to make the content 2% by mass. The mixed drink thus produced has excellent storage stability (25°C, 1-month storage), and also has an excellent flavor.
[0082] The present invention can be used in the field of health drinks.
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