A carbonated drink containing whey protein isolate and its preparation process

Abstract

The invention provides a carbonated beverage containing whey protein isolate and a preparation process thereof, the beverage is prepared by mixing a protein concentrate with carbonated water in a mass ratio of 1:2.0-2.5; wherein, by mass percentage, the protein concentrate includes: whey protein isolate powder 1.2-2.5%, erythritol 2-3%, steviol glycosides 0.004-0.008%, sucralose 0.009-0.015%, soybean polysaccharides 0.01-0.05%, auxiliary additives 0.22-0.8%, and the rest is water. The present invention overcomes the technical barriers of whey protein isolate and carbonated water mixing difficulties through the research on raw material coordination and preparation technology, so that whey protein isolate is well fused with carbonated water, improves mouthfeel while ensuring the original nutritional value of whey protein isolate, and prepares a carbonated beverage containing whey protein isolate with high nutritional value and excellent mouthfeel.

Description

Technical Field

[0001] The present invention relates to the technical field of carbonated beverages, in particular to a carbonated beverage containing isolated whey protein and a preparation process thereof. Background Art

[0002] Because ordinary proteins denature and precipitate when exposed to acidic solutions, there are currently few formulated acidic protein beverages on the market. Through continuous experimentation and exploration, it has been discovered that phosphorylated whey protein can be well soluble in highly acidic solutions. Furthermore, whey protein offers excellent nutritional value, a mild flavor, easy digestibility, and unique functionality, including benefits such as boosting immunity, providing antioxidant benefits, alleviating fatigue, enhancing muscle performance, and strengthening bone mass.

[0003] Whey protein is therefore a highly suitable ingredient for ready-to-drink protein beverages. However, currently, whey protein is primarily used as a protein supplement or, like other proteins, is added to certain neutral beverages. Its variety is relatively limited, and its popularity is relatively low. Carbonated beverages, while popular among young people, are also criticized for being high in sugar and low in nutrients.

[0004] Therefore, adding whey protein to carbonated beverages to form a compound beverage with high nutritional value and good taste can meet the current consumer demand for high-nutrition and high-taste beverage products. However, since isolated whey protein is a hydrophobic particle with good foaming properties, it causes severe foaming during the processing and is difficult to mix with carbonated water. Therefore, there are currently no carbonated beverages with added whey protein on the market. Summary of the Invention

[0005] In view of this, the embodiments of the present application provide a carbonated beverage containing isolated whey protein and a preparation process thereof, so as to overcome the technical obstacle of mixing isolated whey protein with carbonated water, and prepare a carbonated beverage containing isolated whey protein with high nutritional value and excellent taste.

[0006] The embodiment of the present application provides the following technical solution: A carbonated beverage containing isolated whey protein, comprising: mixing a protein concentrate with carbonated water in a mass ratio of 1:2.0-2.5; wherein,

[0007] Measured by mass percentage, the protein concentrate comprises:

[0008] 1.2-2.5% isolated whey protein powder, 2-3% erythritol, 0.004-0.008% stevioside, 0.009-0.015% sucralose, 0.01-0.05% soybean polysaccharide, 0.22-0.8% auxiliary additives, and the rest is water.

[0009] According to one embodiment of the present application, calculated based on the total mass percentage of the protein concentrate, the auxiliary additives include: 0.2-0.4% lactic acid, 0.05-0.15% yogurt flavor, and 0.015-0.25% Japanese lactic acid bacteria flavor.

[0010] According to one embodiment of the present application, the protein concentrate comprises, by mass percentage:

[0011] Isolate whey protein powder 1.4-1.8%, erythritol 2.2-2.8%, stevioside 0.0055-0.0075%, sucralose 0.01-0.013%, soy polysaccharides 0.015-0.03%, lactic acid 0.25-0.35%, yogurt flavor 0.07-0.12%, Japanese lactic acid bacteria flavor 0.017-0.23%, and the rest is water.

[0012] According to one embodiment of the present application, the protein concentrate comprises, by mass percentage:

[0013] Isolate whey protein powder 1.5-1.7%, erythritol 2.4-2.6%, steviol glycosides 0.0058-0.0062%, sucralose 0.011-0.012%, soy polysaccharides 0.018-0.022%, lactic acid 0.28-0.32%, yogurt flavor 0.09-0.11%, Japanese lactic acid bacteria flavor 0.19-0.21%, and the rest is water.

[0014] The present application also provides a process for preparing the aforementioned carbonated beverage containing isolated whey protein, comprising the following steps:

[0015] Step 1. Premix soluble soybean polysaccharides, steviol glycosides, and sucralose in advance, and shear at 65±5°C for 10-15 minutes. The amount of water used for premixing is 20-25% of the total amount of carbonated beverage.

[0016] Step 2. Premix erythritol and whey protein isolate powder and add them, slowly shear for 10-15 minutes, maintain the temperature at 65±5℃, filter through a 200-mesh filter bag, and cool to ≤35℃;

[0017] Step 3. Add auxiliary additives and stir to dissolve;

[0018] Step 4. Adjust the volume to 33-35% of the total volume of the carbonated beverage, add defoamer, stir for 5-10 minutes, and filter through a 200-mesh filter bag;

[0019] Step 5. After UHT sterilization and cooling, a protein concentrate is obtained;

[0020] Step 6. Mix the protein concentrate with a carbonated water solution at a mass ratio of 1:2.0-2.5, and sterilize again after filling to obtain the carbonated beverage containing isolated whey protein.

[0021] According to an embodiment of the present application, in step 5, the specific conditions of the UHT sterilization and cooling treatment include: a sterilization temperature of 121±1°C, a sterilization time of 10s, and a cooling temperature ≤30°C.

[0022] According to one embodiment of the present application, in step 6, the protein concentrate is cooled to a temperature ≤ 4° C. and then mixed with the carbonated water solution.

[0023] According to an embodiment of the present application, in step 6, pasteurization is performed after filling, the sterilization temperature is 71±3° C., and the sterilization time is 12-17 minutes.

[0024] Since whey protein isolate is a hydrophobic particle, air is trapped between the particles, making it easy to aggregate in water and difficult to dissolve in water. In addition, since whey protein isolate has good bubble performance, air is introduced during high-speed shearing, causing serious foaming of the concentrated slurry, making it difficult to add carbonated water. In response to the above problems, the present invention conducts in-depth research on the raw materials and formula of a composite drink of whey protein isolate and carbonated beverages, and improves its preparation process. By using bottom high-speed shearing and premixing with other particles, the whey protein isolate is fully dissolved without excessive bubbles, allowing the whey protein isolate to blend well with carbonated water, improving the taste while ensuring the original nutritional value of the whey protein isolate.

[0025] Isolate whey protein powder is usually added to neutral beverages or solid beverages, but the protein beverages thus prepared lack the stimulation of carbonic acid. The present invention adds it to acidic carbonated beverages, which can better stimulate the flavor of the protein and increase the overall taste of the protein beverage.

[0026] Whey protein isolate is known as the king of protein. It is a protein extracted from milk. It has the characteristics of high nutritional value, easy digestion and absorption, and contains a variety of active ingredients. It not only has essential amino acids with a similar organizational pattern to that of the human body, but also contains extremely rich branched-chain amino acids and bioactive substances. It can effectively enhance the body's immunity and antioxidant capacity, thereby achieving the purpose of synthesizing skeletal muscle protein and inhibiting muscle protein decomposition.

[0027] The carbonated beverage containing whey protein isolate of the present invention is free of added sugar and lactose, making it suitable for anyone seeking protein supplementation. Furthermore, this method utilizes a combination of pre-UHT sterilization and post-pasteurization processes to maximize product flavor while minimizing microbial risks. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0029] Figure 1 It is a schematic diagram of the preparation process of an embodiment of the present invention. DETAILED DESCRIPTION

[0030] The embodiments of the present application are described in detail below with reference to the accompanying drawings.

[0031] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of this application can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments, and the technical solutions of the present invention will be clearly and completely described. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0032] An embodiment of the present invention provides a carbonated beverage containing isolated whey protein, comprising: mixing a protein concentrate with carbonated water in a mass ratio of 1:2.0-2.5; wherein the protein concentrate comprises, by mass percentage, 1.2-2.5% of isolated whey protein powder, 2-3% of erythritol, 0.004-0.008% of steviol glycosides, 0.009-0.015% of sucralose, 0.01-0.05% of soybean polysaccharides, 0.22-0.8% of auxiliary additives, and the remainder being water.

[0033] In the embodiment of the present invention, the auxiliary additives include, based on the total mass percentage of the protein concentrate, 0.2-0.4% of lactic acid, 0.05-0.15% of yogurt flavor, and 0.015-0.25% of Japanese lactic acid bacteria flavor.

[0034] In a preferred embodiment, the protein concentrate comprises, by mass percentage, 1.4-1.8% of isolated whey protein powder, 2.2-2.8% of erythritol, 0.0055-0.0075% of steviol glycosides, 0.01-0.013% of sucralose, 0.015-0.03% of soybean polysaccharides, 0.25-0.35% of lactic acid, 0.07-0.12% of yogurt flavor, 0.017-0.23% of Japanese lactic acid bacteria flavor, and the remainder is water.

[0035] In another preferred embodiment, the protein concentrate comprises, by mass percentage, 1.5-1.7% of isolated whey protein powder, 2.4-2.6% of erythritol, 0.0058-0.0062% of steviol glycosides, 0.011-0.012% of sucralose, 0.018-0.022% of soybean polysaccharides, 0.28-0.32% of lactic acid, 0.09-0.11% of yogurt flavor, 0.19-0.21% of Japanese lactic acid bacteria flavor, and the remainder is water.

[0036] In this embodiment, the preferred Japanese lactic acid bacteria flavor model is HB19933 produced by Jiangxi Huabao Peacock Food Technology Development Co., Ltd.; the preferred yogurt flavor model is HL-3549 produced by Givaudan Food Flavors and Fragrances (Shanghai) Co., Ltd.

[0037] By adopting the above technical solution and selecting specific proportions and types of flavors, not only can a good and pleasant flavor be produced, but the isolated whey protein is also rich in vitamins, minerals, amino acids, etc.

[0038] like Figure 1 As shown, the present invention also provides a process for preparing a carbonated beverage containing isolated whey protein, comprising the following steps:

[0039] Step 1: Premix soluble soybean polysaccharides, stevioside, and sucralose, and shear at 65±5°C for 10-15 minutes, with the amount of water being approximately 20% of the total amount of the carbonated beverage;

[0040] Step 2: Premix erythritol and whey protein isolate powder and add them, slowly shear for about 15 minutes, maintain the temperature at 65±5℃, filter through a 200-mesh filter bag, and cool on a cold plate to a temperature of ≤35℃;

[0041] Among them, if foam is generated, add appropriate amount of defoaming agent;

[0042] Step 3: Add Japanese lactic acid bacteria essence and yogurt essence. Dissolve the lactic acid in room temperature RO water and add it.

[0043] Step 4: Adjust the volume to 33% of the total volume of carbonated beverage, add defoamer, stir for 5-10 minutes, and filter through a 200-mesh filter bag;

[0044] Step 5: UHT sterilization, 121±1℃, 10s, cooling temperature ≤30℃;

[0045] Step 6: Cool the concentrated slurry to a temperature of ≤4°C and then mix it with the carbonated sugar aqueous solution at a mass ratio of 1:(2.0-2.5);

[0046] Step 7: Filling, post-sterilization product center temperature 71±3℃, 12-17min.

[0047] The Japanese lactic acid bacteria flavor used in the following examples and comparative examples was purchased from Jiangxi Huabao Peacock Food Technology Development Co., Ltd., the yogurt flavor was purchased from Givaudan Food Flavors and Fragrances (Shanghai) Co., Ltd., and the remaining raw materials were all commercially available products.

[0048] Example 1

[0049] 1. The formula of the carbonated beverage containing whey protein isolate of the present embodiment is as follows:

[0050] Isolate whey protein powder 1.6%, erythritol 2.5%, stevioside 0.006%, sucralose 0.012%, lactic acid 0.3%, soy polysaccharides 0.02%, yogurt flavor 0.1%, Japanese lactic acid bacteria flavor 0.2%, and the balance is water.

[0051] 2. Preparation process

[0052] Premix the soluble soybean polysaccharides, stevioside and sucralose in advance, add water and use bottom shearing to shear until the materials are completely dissolved, and push the materials into the constant volume tank with water.

[0053] The shearing speed is 1400 r / min, the shearing time is 10 min, the temperature is 60-70° C., the water used to dissolve the material is 3% of the total amount of the carbonated beverage, and the water used to push the material is 1% of the total amount of the carbonated beverage.

[0054] Pass through a 200-mesh filter bag and reduce the temperature to ≤35°C; use hot water to push the material, with the amount of water being 1% of the total amount of carbonated beverages.

[0055] Premix the isolated whey protein powder and erythritol, add one-third of the total mixture first, add water and use bottom shearing to shear until it is completely dissolved. During this period, a defoaming agent can be added, and the material is pushed into a constant volume tank with water, passed through a 200-mesh filter bag, and cooled to less than 35°C on a cold plate. Repeat 3 times.

[0056] The above shear speed is 1400r / min, the shear time is 15min, the temperature is 60-70℃, the water used to dissolve the material is 3% of the total amount of carbonated beverage, and the water used to push the material is 1% of the total amount of carbonated beverage. The principle of using defoaming agent is to add it when bubbles are seen and stop when it disappears.

[0057] Add Japanese lactic acid bacteria flavoring and yogurt directly into the constant volume tank.

[0058] Dissolve the lactic acid in room temperature RO water and slowly add it to the constant volume tank.

[0059] The above protein concentrate was adjusted to 33% of the total volume of the acid beverage, a defoaming agent was added, and the mixture was stirred for 15 minutes and allowed to stand until there were no bubbles on the surface of the liquid; and the mixture was filtered using a 200-mesh filter bag.

[0060] The protein concentrate was sterilized by UHT at 121±1°C for 10 seconds. The concentrate was then cooled to below 4°C and filled with carbonated water at a ratio of 1:2.2.

[0061] The carbonated water solution is filled into 330ml Sleek cans at temperatures below 10°C. Post-sterilization is performed in a spray line under the following conditions: a product core temperature of 71±3°C for 12-17 minutes.

[0062] Example 2

[0063] 1. The formula of the carbonated beverage containing whey protein isolate of the present embodiment is as follows:

[0064] Isolate whey protein powder 1.8%, erythritol 2.8%, stevioside 0.007%, sucralose 0.013%, lactic acid 0.25%, soy polysaccharides 0.03%, yogurt flavor 0.12%, Japanese lactic acid bacteria flavor 0.22%, and the balance is water.

[0065] 2. The preparation process is the same as that in Example 1.

[0066] Example 3

[0067] 1. The formula of the carbonated beverage containing whey protein isolate of the present embodiment is as follows:

[0068] Isolate whey protein powder 2.0%, erythritol 2.4%, stevioside 0.005%, sucralose 0.01%, lactic acid 0.2%, soy polysaccharides 0.025%, yogurt flavor 0.08%, Japanese lactic acid bacteria flavor 0.17%, and the balance is water.

[0069] 2. The preparation process is the same as that in Example 1.

[0070] Example 4

[0071] 1. The formula of the carbonated beverage containing whey protein isolate of the present embodiment is as follows:

[0072] Isolate whey protein powder 1.4%, erythritol 2.3%, stevioside 0.007%, sucralose 0.012%, lactic acid 0.3%, soy polysaccharides 0.02%, yogurt flavor 0.7%, Japanese lactic acid bacteria flavor 0.23%, and the rest is water.

[0073] 2. The preparation process is the same as that in Example 1.

[0074] Comparative Example 1

[0075] 1. Formula

[0076] Soy protein powder 1.6%, erythritol 2.5%, stevioside 0.006%, sucralose 0.012%, lactic acid 0.3%, soy polysaccharides 0.02%, yogurt flavor 0.1%, Japanese lactic acid bacteria flavor 0.2%, and the balance is water.

[0077] 2. Preparation process is the same as in Example 1

[0078] Comparative Example 2

[0079] 1. Formula

[0080] Soy protein powder 1.8%, erythritol 2.8%, stevioside 0.007%, sucralose 0.013%, lactic acid 0.25%, soy polysaccharides 0.03%, yogurt flavor 0.12%, Japanese lactic acid bacteria flavor 0.22%, and the balance is water.

[0081] 2. The preparation process is the same as that in Example 1.

[0082] Comparative Example 3

[0083] 1. The formula is the same as that in Example 3

[0084] 2. Preparation process

[0085] Soluble soybean polysaccharides, stevioside and sucralose are premixed in advance, and water is added and sheared using high shearing until the materials are completely dissolved, and the materials are pushed into a constant volume tank using water.

[0086] The shearing speed is 1000 r / min, the shearing time is 10 min, the temperature is 60-70° C., the water used to dissolve the material is 3% of the total amount of the carbonated beverage, and the water used to push the material is 1% of the total amount of the carbonated beverage.

[0087] After passing through a 200-mesh filter bag, the temperature is reduced to ≤35°C; the material is pushed with hot water, the amount of water being 1% of the total amount of carbonated beverages.

[0088] Premix the isolated whey protein powder and erythritol, add one-third of the total mixture first, add water and use high shear until it is completely dissolved. During this period, a defoaming agent can be added, and the material is pushed into a constant volume tank with water, passed through a 200-mesh filter bag, and cooled to less than 35°C on a cold plate. Repeat 3 times.

[0089] The above shear speed is 1000r / min, the shear time is 15min, the temperature is 60-70℃, the water used to dissolve the material is 3% of the total amount of carbonated beverage, and the water used to push the material is 1% of the total amount of carbonated beverage. The principle of using defoaming agent is to add it when bubbles are seen and stop when it disappears.

[0090] Add Japanese lactic acid bacteria flavoring and yogurt directly into the constant volume tank.

[0091] Dissolve the lactic acid in room temperature RO water and slowly add it to the constant volume tank.

[0092] The above protein concentrate was adjusted to 33% of the total volume of the acid beverage, a defoaming agent was added, and the mixture was stirred for 15 minutes and allowed to stand until there were no bubbles on the surface of the liquid; and the mixture was filtered using a 200-mesh filter bag.

[0093] The protein concentrate was sterilized by UHT at 121±1°C for 10 seconds. The concentrate was then cooled to below 4°C and filled with carbonated water at a ratio of 1:2.2.

[0094] The carbonated water solution is filled into 330ml Sleek cans at temperatures below 10°C. Post-sterilization is performed in a spray line under the following conditions: a product core temperature of 71±3°C for 12-17 minutes.

[0095] Comparative Example 4

[0096] 1. The formula is the same as that of Example 4

[0097] 2. Preparation process

[0098] Premix the soluble soybean polysaccharides, stevioside and sucralose in advance, add water and use bottom shearing to shear until the materials are completely dissolved, and push the materials into the constant volume tank with water.

[0099] The shearing speed is 1400 r / min, the shearing time is 10 min, the temperature is 60-70° C., the water used to dissolve the material is 3% of the total amount of the carbonated beverage, and the water used to push the material is 1% of the total amount of the carbonated beverage.

[0100] Pass through a 200-mesh filter bag and reduce the temperature to ≤35°C; use hot water to push the material, with the amount of water being 1% of the total amount of carbonated beverages.

[0101] Premix the isolated whey protein powder and erythritol, add one-third of the total mixture first, add water and use bottom shearing to shear until it is completely dissolved. During this period, a defoaming agent can be added, and the material is pushed into a constant volume tank with water, passed through a 200-mesh filter bag, and cooled to less than 35°C on a cold plate. Repeat 3 times.

[0102] The above shear speed is 1400r / min, the shear time is 15min, the temperature is 60-70℃, the water used to dissolve the material is 3% of the total amount of carbonated beverage, and the water used to push the material is 1% of the total amount of carbonated beverage. The principle of using defoaming agent is to add it when bubbles are seen and stop when it disappears.

[0103] Add Japanese lactic acid bacteria flavoring and yogurt directly into the constant volume tank.

[0104] Dissolve the lactic acid in room temperature RO water and slowly add it to the constant volume tank.

[0105] The above protein concentrate was adjusted to 33% of the total volume of the acid beverage, a defoaming agent was added, and the mixture was stirred for 15 minutes and allowed to stand until there were no bubbles on the surface of the liquid; and the mixture was filtered using a 200-mesh filter bag.

[0106] The protein concentrate was cooled to below 4°C and filled with carbonated water. The ratio of protein concentrate to carbonated water was 1:2.2.

[0107] The carbonated water solution is filled into 330ml Sleek cans at a temperature below 10°C. Post-sterilization is performed in a spray pipe under the following conditions: a product core temperature of 80±3°C for 15-20 minutes.

[0108] The protein carbonated beverages prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were subjected to sensory evaluation experiments. The results are shown in Table 1.

[0109] Table 1 Sensory evaluation test results

[0110]

[0111] The above description is merely a specific embodiment of the present application, but the scope of protection of the present application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present application should be included in the scope of protection of the present application. Therefore, the scope of protection of the present application should be based on the scope of protection of the claims.

Claims

1. A carbonated beverage containing whey protein isolate, characterized in that: include: The protein concentrate is mixed with carbonated water in a mass ratio of 1:2.0-2.5 to prepare the product; wherein, Measured by mass percentage, the protein concentrate comprises: Whey protein isolate powder 1.4-1.8%, erythritol 2.2-2.8%, steviol glycosides 0.0055-0.0075%, sucralose 0.01-0.013%, soy polysaccharides 0.015-0.03%, auxiliary additives 0.22-0.8%, and the rest is water; Calculated by the total mass percentage of the protein concentrate, the auxiliary additives include: 0.25-0.35% of lactic acid, 0.07-0.12% of yogurt flavor, and 0.017-0.23% of Japanese lactic acid bacteria flavor; The preparation process of the carbonated beverage containing isolated whey protein comprises the following steps: Step 1. Premix soluble soybean polysaccharides, steviol glycosides, and sucralose in advance, and shear at 65±5°C for 10-15 minutes. The amount of water used for premixing is 20-25% of the total amount of carbonated beverage. Step 2. Premix erythritol and whey protein isolate powder and add them, use bottom shear for 10-15 minutes, maintain the temperature at 65±5℃, filter through a 200-mesh filter bag, and cool to a temperature of ≤35℃; Step 3. Add auxiliary additives and stir to dissolve; Step 4. Adjust the volume to 33-35% of the total volume of the carbonated beverage, add defoamer, stir for 5-10 minutes, and filter through a 200-mesh filter bag; Step 5. After UHT sterilization and cooling, a protein concentrate is obtained; Step 6. Mix the protein concentrate with a carbonated water solution at a mass ratio of 1:2.0-2.5, and sterilize again after filling to obtain the carbonated beverage containing isolated whey protein.

2. The carbonated beverage containing isolated whey protein according to claim 1, characterized in that Measured by mass percentage, the protein concentrate comprises: Isolate whey protein powder 1.5-1.7%, erythritol 2.4-2.6%, steviol glycosides 0.0058-0.0062%, sucralose 0.011-0.012%, soy polysaccharides 0.018-0.022%, lactic acid 0.28-0.32%, yogurt flavor 0.09-0.11%, Japanese lactic acid bacteria flavor 0.19-0.21%, and the rest is water.

3. The carbonated beverage containing isolated whey protein according to claim 1, wherein In step 5, the specific conditions of the UHT sterilization and cooling treatment include: a sterilization temperature of 121±1° C., a sterilization time of 10 seconds, and a cooling temperature ≤30° C.

4. The carbonated beverage containing whey protein isolate according to claim 1, wherein In step 6, the protein concentrate is cooled to a temperature of ≤4° C. and then mixed with the carbonated water solution.

5. The carbonated beverage containing whey protein isolate according to claim 1, wherein In step 6, pasteurization is performed after filling, the sterilization temperature is 71±3° C., and the sterilization time is 12-17 minutes.

Images