A preparation method of a liquid beverage containing alpha lactalbumin and its product

Abstract

The present invention relates to a preparation method and product of a liquid beverage containing alpha-lactalbumin, and the preparation method comprises the following steps: step S1: inoculating a lactic acid bacteria fermentation agent into a whey powder aqueous solution, fermenting, obtaining a fermented liquid, centrifuging to remove precipitation, and obtaining an intermediate A; after mixing the alpha-lactalbumin aqueous solution with an organic acid, heat treatment is performed to obtain an intermediate B; step S2: mixing the intermediate A with the intermediate B to obtain the liquid beverage containing alpha-lactalbumin. The liquid beverage prepared by the present invention is clear and transparent, the product is stable, and it is convenient to drink. The beverage is rich in alpha-lactalbumin, has high nutritional value and health value, and has a strong and full fermented frankincense flavor, a harmonious sour and sweet taste, a delicate taste, and a good flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of protein beverage preparation, and relates to a preparation method of a liquid beverage containing alpha-lactalbumin and a product thereof. Background Art

[0002] As we all know, protein is a very important nutrient in dietary nutrition. Protein is the material basis for maintaining the body's immune defense function. Tissues and organs such as epithelium, mucosa, thymus, liver, spleen, as well as antibodies and complement in serum are mainly composed of protein.

[0003] α-lactalbumin (also called α-lactalbumin, α-lactalbumin) is the second most abundant protein in bovine whey, with a concentration of about 1 mg / mL in bovine milk. The protein composition contained in the whey part of bovine milk is relatively simple. In the early days of protein chemistry research, researchers separated a large number of single proteins from whey through the batch fractionation technology at that time. α-lactalbumin is a calcium-binding protein, but in addition to the specific binding calcium ion site, it also has sites for binding other essential divalent metal ions such as iron, zinc, and manganese. α-lactalbumin extracted from human breast milk contains almost no iron, zinc, and manganese cations. Only when α-lactalbumin is digested to produce small molecular peptides, it can promote the uptake of small intestinal mucosal cells and bind and promote the absorption of metal ions such as iron and zinc. Studies have shown that compared with rhesus monkey cubs who ingest ordinary milk powder, rhesus monkey cubs who ingest milk powder supplemented with bovine milk α-lactalbumin have enhanced iron absorption. This result is similar to the results of Swedish infant feeding: compared with infants fed ordinary milk powder, infants fed milk powder supplemented with bovine milk α-lactalbumin have increased iron concentrations in their bodies.

[0004] Bovine whey protein mainly includes α-lactalbumin, lactoferrin, serum albumin and immunoglobulin. In addition, bovine whey protein also contains β-lactoglobulin which is not contained in breast milk. Among them, α-lactalbumin has the smallest molecular weight, about 14,000 Daltons. For infants and young children, the smaller the molecular weight of the protein, the easier it is for gastrointestinal digestion and absorption. Studies have shown that the concentration of bifidobacteria in the feces of infants fed with formula powder added with α-lactalbumin is similar to that of breastfed infants after eight weeks; the intake of α-lactalbumin containing 500 mg of tryptophan increases the ratio of tryptophan to large neutral amino acids, thereby promoting the synthesis of tryptophan in the brain, which has been clinically proven to improve sleep and cognition in stress-sensitive people. α-lactalbumin increases the level of glutathione in the human body by providing cysteine, protects cells from oxidative damage, and improves immunity. In addition, the combination of iron preparations with 300 mg of α-lactalbumin can prevent anemia in pregnant women.

[0005] In summary, α-lactalbumin is rich in tryptophan, lysine and phenylalanine. It is a calcium-binding protein with a three-dimensional structure containing two structural and functional domains. It can also promote the absorption of divalent metal ions such as iron and zinc. After partial digestion, it produces active peptide components such as immunomodulatory peptides (GLF peptides), prebiotic-like peptides, and antimicrobial peptides, which help to improve immunity. It can also promote the formation of lactose synthase, which is digested in the upper small intestine and can inhibit pathogenic bacteria in the lower part. It is very important for early intestinal immunity and gastrointestinal development. Adding it to infant formula can improve feeding-related gastrointestinal symptoms. It can also affect the sleep-wake rhythm to a certain extent and improve sleep quality.

[0006] Due to its important functional characteristics, α-lactalbumin is added to many infant formula powders. However, since α-lactalbumin is a small protein with a molecular weight of about 14,000 Daltons and an isoelectric potential between pH 4.0 and 5.0, that is, the protein precipitates within the pH range of 4.0-5.0, and it is also not heat-resistant, it is currently only commonly used in solid beverages and has not been added to liquid beverages.

[0007] Therefore, how to prepare a liquid beverage containing a high content of α-lactalbumin, with stable product, good flavor and taste, and rich nutritional value, so as to fill the technical gap of the prior art in this regard, has become an urgent problem to be solved in this field. Summary of the invention

[0008] In view of the deficiencies of the prior art, the object of the present invention is to provide a method for preparing a liquid beverage containing α-lactalbumin and a product thereof.

[0009] In order to achieve the purpose of the invention, it is necessary to solve the stability and solubility problems of α-lactalbumin in liquid beverages, while ensuring the flavor and taste of the beverages. To this end, the present invention adopts the following technical solutions:

[0010] In a first aspect, the present invention provides a method for preparing a liquid beverage containing α-lactalbumin, the preparation method comprising the following steps:

[0011] Step S1: inoculating a lactic acid bacteria starter into a whey powder aqueous solution to ferment to obtain a fermentation liquid, and removing the precipitate by centrifugation to obtain an intermediate A;

[0012] The α-lactalbumin aqueous solution is mixed with an organic acid and then subjected to a heating treatment to obtain an intermediate B;

[0013] Step S2: Mix the intermediate A and the intermediate B to obtain the liquid beverage containing α-lactalbumin.

[0014] Preferably, the content of α-lactalbumin in the liquid beverage is greater than 20 mg / mL.

[0015] Preferably, in step S1, the mass concentration of the whey powder aqueous solution is 3% to 8%, for example, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, etc.

[0016] Preferably, the weight of the lactic acid bacteria starter is 0.001% to 0.05% of the weight of the whey powder aqueous solution, for example, 0.001%, 0.002%, 0.003%, 0.004%, 0.005%, 0.006%, 0.008%, 0.01%, 0.012%, 0.015%, 0.017%, 0.02%, 0.022%, 0.025%, 0.027%, 0.03%, 0.032%, 0.035%, 0.037%, 0.04%, 0.042%, 0.045%, 0.047%, 0.05%, etc.

[0017] Preferably, the fermentation temperature is 37-45°C, for example 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, etc., and the fermentation time is 6-14h, for example 6h, 7h, 8h, 9h, 10h, 11h, 12h, 13h, 14h, etc.

[0018] Preferably, the centrifugal rotation speed is 4000-5000 rpm, for example 4000 rpm, 4200 rpm, 4500 rpm, 4800 rpm, 5000 rpm, etc., and the centrifugal time is 10-20 min, for example 10 min, 12 min, 15 min, 18 min, 20 min, etc.

[0019] Preferably, the mass concentration of the α-lactalbumin aqueous solution is 6% to 10%, for example, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10% and the like.

[0020] Preferably, the organic acid comprises any one of malic acid, succinic acid, citric acid, tartaric acid or lactic acid, or a combination of at least two thereof.

[0021] Preferably, the mixing of the α-lactalbumin aqueous solution with an organic acid specifically refers to adjusting the pH of the solution to 2.0-3.0 using an organic acid, for example, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, etc.

[0022] Preferably, the temperature of the heating treatment is 40-70°C, for example, 40°C, 42°C, 44°C, 46°C, 48°C, 50°C, 52°C, 54°C, 56°C, 58°C, 60°C, 62°C, 64°C, 66°C, 68°C, 70°C, etc., and the time is 20-50min, for example, 20min, 22min, 25min, 27min, 30min, 32min, 35min, 37min, 40min, 42min, 45min, 47min, 50min, etc.

[0023] Preferably, in step S2, the pH value of the mixed solution formed by mixing intermediate A and intermediate B is 2.9-3.9, for example, 2.9, 2.95, 3.0, 3.05, 3.1, 3.15, 3.2, 3.25, 3.3, 3.35, 3.4, 3.45, 3.5, 3.55, 3.6, 3.65, 3.7, 3.75, 3.8, 3.85, 3.9, etc.

[0024] Preferably, after the intermediate A and the intermediate B are mixed, they are further mixed with additives, and the additives include sweeteners and / or fruit juice.

[0025] Preferably, the mass percentage of the sweetener in the liquid beverage is 0.001% to 5%, for example, 0.001%, 0.003%, 0.005%, 0.008%, 0.01%, 0.012%, 0.015%, 0.017%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, etc.

[0026] Preferably, the mass percentage of the fruit juice in the liquid beverage is 0.1% to 20%, for example, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, etc.

[0027] In a second aspect, the present invention provides a liquid beverage containing α-lactalbumin, wherein the liquid beverage is prepared by the preparation method described in the first aspect.

[0028] The numerical range described in the present invention not only includes the point values ​​listed above, but also includes any point values ​​between the above numerical ranges that are not listed. Due to space limitations and for the sake of simplicity, the present invention no longer exhaustively lists the specific point values ​​included in the range.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] The present invention creatively proposes a method for preparing a high-protein beverage containing alpha-lactalbumin, and realizes low-cost preparation of the beverage containing alpha-lactalbumin by combining an intermediate A with an intermediate B. Firstly, whey powder is fermented to improve the taste and flavor of the product. Secondly, the alpha-lactalbumin is treated with an organic acid, and then the secondary structure of the alpha-lactalbumin is unfolded by heating, thereby improving the solubility of the alpha-lactalbumin, and then significantly improving the content of the alpha-lactalbumin in the beverage, thereby achieving high protein content, high nutritional value and health value of the product.

[0031] Among them, when using acid to treat α-lactalbumin, it is advisable to control the pH to 2.0-3.0, and when mixing intermediate A and intermediate B, the pH of the mixture is 2.9-3.9. If the pH is too low, it will affect the flavor and taste of the product. If the pH is too high, the product will be unstable, α-lactalbumin will precipitate, and the nutritional value will be reduced. During heating treatment, too high a temperature will cause the protein to deteriorate, and too low a temperature will cause incomplete unfolding of the protein structure, affecting solubility, causing protein precipitation, and precipitation of the product. Only by coordinating the various steps and parameters can the successful preparation of beverages with high α-lactalbumin content, good stability and good flavor be achieved.

[0032] The liquid beverage prepared by the invention is clear and transparent, the product is stable, and it is convenient to drink. The alpha-lactalbumin in the beverage is as high as 20 mg / mL or more, the nutritional value and health value are high, the fermented frankincense flavor is rich and full, the sour and sweet flavor is coordinated, the taste is delicate, and the flavor is good. DETAILED DESCRIPTION

[0033] In order to further explain the technical means and effects adopted by the present invention, the technical solution of the present invention is further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0034] In the following examples, unless otherwise specified, all reagents and consumables were purchased from conventional reagent manufacturers in the field; unless otherwise specified, the experimental methods and technical means used were conventional methods and means in the field.

[0035] Example 1

[0036] This embodiment provides a liquid beverage containing α-lactalbumin, and the preparation method is as follows:

[0037] Step 1) Preparation of intermediate A:

[0038] Prepare a 5% whey powder aqueous solution (whey powder is purchased from Euroserum, model is sweet whey powder) and set aside;

[0039] The whey powder aqueous solution is first sterilized, and then lactic acid bacteria starter I (purchased from Chr. Hansen, model Mild 1.0, inoculation amount of 0.005%) is inoculated therein for fermentation at 43°C for 8h to obtain a fermentation liquid. The fermentation liquid is sterilized (95°C, 5min), cooled (cooled to room temperature, 25°C), clarified (25°C, 4500rpm centrifuged for 15min to remove precipitates) and sterilized (100°C, 10min) to obtain a whey fermentation liquid with a rich and full flavor, i.e., intermediate A for standby use.

[0040] Step 2) Preparation of intermediate B:

[0041] An α-lactalbumin aqueous solution with a concentration of 8% was prepared (α-lactalbumin was purchased from Arla, model number Lacprodan), and then the pH value of the solution was adjusted to 2.5 with citric acid to obtain an acidic high-protein solution rich in α-lactalbumin, which was heated at 50° C. for 30 min and then cooled to room temperature to obtain intermediate B.

[0042] Step 3) Prepare liquid beverage:

[0043] Mix intermediate B with intermediate A, the pH of the mixture is about 3.0 (the volume ratio of intermediate B to intermediate A is about 1:1), then add 0.01% sweetener (sucralose) and 10% fruit juice concentrate to make up the volume, then sterilize at 97±3℃ for 15min, cool, and fill.

[0044] Example 2

[0045] This embodiment provides a liquid beverage containing α-lactalbumin, and the preparation method is as follows:

[0046] Step 1) Preparation of intermediate A:

[0047] Prepare a 4% whey powder aqueous solution for later use;

[0048] The whey powder aqueous solution is first sterilized, and then lactic acid bacteria starter I is inoculated therein for fermentation, with an inoculation amount of 0.005% and fermentation conditions of 40°C for 10 hours to obtain a fermentation liquid. The fermentation liquid is sterilized (95°C for 5 minutes), cooled (cooled to room temperature, 25°C), clarified (centrifuged at 25°C for 15 minutes to remove the precipitate) and sterilized (100°C for 10 minutes) to obtain a whey fermentation liquid with a rich and full flavor, i.e., intermediate A, for later use.

[0049] Step 2) Preparation of intermediate B:

[0050] A 10% α-lactalbumin aqueous solution was prepared, and the pH value of the solution was adjusted to 2.1 using citric acid to obtain an acidic high-protein solution rich in α-lactalbumin. The solution was heated at 70° C. for 20 min and then cooled to room temperature to obtain intermediate B.

[0051] Step 3) Prepare liquid beverage:

[0052] Mix the intermediate B with the intermediate A, the pH of the mixture is about 2.9, then add 0.01% sucralose and 10% fruit juice concentrate to make up the volume, then sterilize at 97±3℃ for 15min, cool, and fill.

[0053] Example 3

[0054] This embodiment provides a liquid beverage containing α-lactalbumin, and the preparation method is as follows:

[0055] Step 1) Preparation of intermediate A:

[0056] A whey powder aqueous solution with a concentration of 6% is prepared for use; the whey powder aqueous solution is first sterilized, and then lactic acid bacteria starter I (inoculation amount is 0.005%) is inoculated therein for fermentation at 43°C for 8 hours to obtain a fermentation liquid, and the fermentation liquid is sterilized (95°C for 5 minutes), cooled (cooled to room temperature, 25°C), clarified (centrifuged at 25°C for 15 minutes to remove precipitation) and sterilized (100°C for 15 minutes) to obtain a whey fermentation liquid with a rich and full flavor, i.e., an intermediate A, for use.

[0057] Step 2) Preparation of intermediate B:

[0058] An α-lactalbumin aqueous solution with a concentration of 8% was prepared, and the pH value of the solution was adjusted to 2.8 with citric acid to obtain an acidic high-protein solution rich in α-lactalbumin. The solution was heated at 70° C. for 20 min and then cooled to room temperature to obtain intermediate B.

[0059] Step 3) Prepare liquid beverage:

[0060] Mix the intermediate B with the intermediate A, the pH of the mixture is about 3.3, add 0.01% sweetener (specifically sucralose) and 15% fruit juice concentrate, mix and make up to volume, then sterilize at 97±3℃ for 15min, cool, and fill.

[0061] Comparative Example 1:

[0062] This comparative example provides a liquid beverage containing α-lactalbumin. The preparation method is different from that of Example 1 only in that intermediate A is not prepared. Specifically, the preparation method is as follows:

[0063] Prepare intermediate B according to the method of Example 1, add water in an amount equal to that of intermediate A in Example 1, add 0.01% sweetener and 15% fruit juice concentrate, mix and make up to volume, then sterilize at 97±3℃ for 15min, cool and fill to obtain the product.

[0064] Comparative Example 2

[0065] This comparative example provides a liquid beverage containing α-lactalbumin. The preparation method is different from that of Example 1 only in that the intermediate B is not prepared. Specifically, the following steps are performed:

[0066] Prepare intermediate A according to the method of Example 1, add water in an amount equal to that of intermediate B in Example 1, add 0.01% sweetener and 15% fruit juice concentrate, mix and make up to volume, then sterilize at 97±3℃ for 15min, cool and fill to obtain the product.

[0067] Comparative Example 3

[0068] This comparative example provides a liquid beverage containing α-lactalbumin. The preparation method is different from that of Example 1 only in that, when preparing intermediate B, no acid is added to adjust the pH and no heating is performed. Instead, an 8% α-lactalbumin aqueous solution is directly used as intermediate B. The other steps refer to Example 1.

[0069] Comparative Example 4

[0070] This comparative example provides a liquid beverage containing α-lactalbumin. The preparation method is different from that of Example 1 only in that no heating treatment is performed when preparing the intermediate B. The other conditions refer to those of Example 1.

[0071] Comparative Example 5

[0072] This comparative example provides a liquid beverage containing α-lactalbumin. The preparation method is different from that of Example 1 only in that, when preparing the intermediate B, the pH value of the solution is not adjusted. The other conditions refer to Example 1.

[0073] Test Example 1-Beverage Sedimentation and Flavor Test

[0074] The beverages prepared in the above-mentioned embodiments and comparative examples were observed to see whether there was precipitation, and the flavor was scored. The scoring criteria were as follows:

[0075] 7 points: Rich and full fermented milk flavor, harmonious sour and sweet taste, delicate taste, no bitterness;

[0076] 6 points: Rich and full flavor with a light fermented milk aroma, harmonious sour and sweet taste, delicate taste, and no bitterness;

[0077] 5 points: Fermented milk aroma, harmonious sour and sweet taste, light taste, no bitterness;

[0078] 4 points: Fermented milk aroma, unbalanced sweet and sour taste, light taste, no bitterness;

[0079] 3 points: There is a light fermented milk aroma, unbalanced sour and sweet taste, rough taste, and no bitterness;

[0080] 2 points: There is a light fermented milk aroma, the sour and sweet taste is not harmonious, and the taste is rough;

[0081] 1 point: There is a light fermented milk aroma, the sour and sweet taste is not harmonious, the taste is rough, and there is a strange smell;

[0082] The scoring results are shown in Table 1.

[0083] Table 1

[0084]

[0085]

[0086] Test Example 2-Physical and Chemical Parameters Test

[0087] The beverages prepared in the above embodiments and comparative examples were tested for physical and chemical parameters, and the results are shown in Table 2.

[0088] Table 2

[0089]

[0090] The results show that the liquid beverages prepared in each embodiment are clear and transparent, the products are stable, and they are easy to drink. The α-lactalbumin in the beverages is as high as 20 mg / mL or more, the nutritional value and health value are high, the fermented frankincense flavor is rich and full, the sweet and sour taste is harmonious, the taste is delicate, and there is no bitterness.

[0091] Comparative Example 1 did not prepare the intermediate A. Compared with Example 1, the flavor of the beverage was poor due to the lack of fermentation. The α-lactalbumin content in the intermediate A was extremely low, and had no significant effect on the nutritional value. Although Comparative Example 2 had a rich and full flavor and a harmonious sweet and sour taste, it had a low α-lactalbumin content and low nutritional value, and could not achieve a health-care effect. The beverages prepared in Comparative Examples 3 to 5 all had protein flocculation and precipitation, and had a rough and light taste and low nutritional value.

[0092] In summary, the present invention creatively proposes a method for preparing a high-protein beverage containing α-lactalbumin, and realizes low-cost preparation of beverages containing α-lactalbumin by combining intermediates A and B. First, fermenting whey powder containing α-lactalbumin can improve the taste and flavor of the product. Secondly, α-lactalbumin is treated with organic acid, and then the secondary structure of α-lactalbumin is unfolded by heating, thereby improving the solubility of α-lactalbumin, and then significantly improving the content of α-lactalbumin in the beverage, achieving high protein content, high nutritional value and health value of the product. Among them, when α-lactalbumin is treated with acid, it is advisable to control the pH to 2.0-3.0, and when intermediate A and intermediate B are mixed, the pH of the mixed solution is 2.9-3.9. If the pH is too low, it will affect the flavor and taste of the product. If the pH is too high, the product will be unstable, α-lactalbumin will precipitate, and the nutritional value will be reduced. During heating treatment, too high a temperature will cause protein deterioration, and too low a temperature will cause incomplete unfolding of the protein structure, affecting solubility, causing protein precipitation, and precipitation of the product. Only by coordinating all steps and parameters can the successful preparation of beverages with high α-lactalbumin content, good stability and good flavor be achieved.

[0093] The applicant declares that the present invention illustrates the preparation method of a liquid beverage containing alpha lactalbumin and the product thereof through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary ingredients, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0094] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0095] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A method for preparing a liquid beverage containing α-lactalbumin, characterized in that: The preparation method comprises the following steps: Step S1: inoculating a lactic acid bacteria starter into a whey powder aqueous solution to ferment to obtain a fermentation liquid, and removing the precipitate by centrifugation to obtain an intermediate A; The α-lactalbumin aqueous solution is mixed with an organic acid and then subjected to a heating treatment to obtain an intermediate B; The mass concentration of the α-lactalbumin aqueous solution is 6% to 10%; the organic acid is citric acid; the mixing of the α-lactalbumin aqueous solution and the organic acid specifically refers to adjusting the pH of the solution to 2.0 to 3.0 using the organic acid; the temperature of the heating treatment is 40 to 70° C., and the time is 20 to 50 min; Step S2: mixing the intermediate A with the intermediate B to obtain the liquid beverage containing α-lactalbumin; The pH value of the mixed solution formed by mixing the intermediate A and the intermediate B is 2.9-3.

9.

2. The method for preparing a liquid beverage containing α-lactalbumin according to claim 1, characterized in that: The content of α-lactalbumin in the liquid beverage is greater than 20 mg / mL.

3. The method for preparing a liquid beverage containing α-lactalbumin according to claim 1, characterized in that: In step S1, the mass concentration of the whey powder aqueous solution is 3% to 8%.

4. The method for preparing a liquid beverage containing α-lactalbumin according to claim 1, characterized in that: The weight of the lactic acid bacteria starter is 0.001% to 0.05% of the weight of the whey powder aqueous solution.

5. The method for preparing a liquid beverage containing α-lactalbumin according to claim 1, characterized in that: The fermentation temperature is 37-45° C. and the fermentation time is 6-14 h.

6. The method for preparing a liquid beverage containing α-lactalbumin according to claim 1, characterized in that: The centrifugal speed is 4000-5000 rpm, and the centrifugal time is 10-20 min.

7. The method for preparing a liquid beverage containing α-lactalbumin according to claim 1, characterized in that: After the intermediate A and the intermediate B are mixed, they are further mixed with additives, and the additives include sweeteners and / or fruit juice.

8. The method for preparing a liquid beverage containing α-lactalbumin according to claim 7, characterized in that: The mass percentage of the sweetener in the liquid beverage is 0.001% to 5%.

9. The method for preparing a liquid beverage containing α-lactalbumin according to claim 7, characterized in that: The mass percentage of the fruit juice in the liquid beverage is 0.1% to 20%.

10. A liquid beverage containing α-lactalbumin, characterized in that: The liquid beverage is prepared by the preparation method according to any one of claims 1 to 9.

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