High-stability ginseng-flavored liquid drink and preparation method thereof

Abstract

The invention discloses a high-stability ginseng-flavored liquid drink and a preparation method thereof, and the raw materials of each 1000 L of the liquid drink comprise the following components: 900 to 940 kg of raw milk, 6.85 to 17.41 kg of composite mineral, 0.40 to 1.50 kg of composite vitamin, 0.55 to 1.75 kg of linseed oil, 0.33 to 0.65 kg of selenium-rich edible fungus powder, 15 to 18 kg of dietary fiber, 2.5 to 11.0 kg of milk mineral salt, 5.0 to 10.0 kg of bovine colostrum powder, 4.0 to 7.6 kg of soybean peptide, 15.0 to 20.0 kg of collagen, 1.0 to 2.5 kg of chitosan oligosaccharide, 0.2 to 0.5 kg of ginseng tissue culture adventitious root, and the balance of water. The total volume is 1000L, and the total volume is 1000L. The lactase is added to carry out lactose removal treatment, so that the lactose content in the beverage is reduced; by adding cellulase for treatment, macromolecular cellulose and hemicellulose in the beverage are reduced, by adding collagen, chitosan oligosaccharide and the like, the heat stability of the beverage is well improved, and by adding other raw materials, the beverage is rich and balanced in nutrition, easy to digest and absorb and wide in application range.

Description

Technical Field

[0001] The invention belongs to the technical field of nutritional beverages, and in particular relates to a high-stability ginseng-flavored liquid beverage and a preparation method thereof. Background Art

[0002] At present, there are limited types of nutritional supplement foods suitable for various groups of people on the market, and the products are mainly in solid form, mainly milk powder and nutrient supplement tablets. Water is needed when taking them, which is not convenient enough. In addition, it is difficult to ensure normal daily nutritional intake due to limitations of living and eating habits, material conditions, etc.; and there are very few products on the market that can meet the nutritional needs of adults, pregnant women and nursing mothers at the same time. The technical difficulty in producing such products lies in the stability of the products. It can be seen from the existing technology that protein denaturation, precipitation and stability problems will occur during high-temperature sterilization. Therefore, almost all such products use more or less emulsifiers and stabilizers to make up for the defects in the thermal stability of the products, causing the body to ingest non-nutrients, making it difficult to achieve adequate nutritional intake.

[0003] Huangdi Neijing records that "what humans have are blood and qi". Chinese medicine believes that qi is yang and is the power of the human body; blood is yin and is the source of power. If the vital energy is not sufficient, the human body cannot reach a healthy state. Therefore, vital energy is very important and both men and women need to adjust it. Ginseng is a precious medicinal plant and is known as the "king of herbs". Ginseng is an important medicine for replenishing qi and strengthening the body. It mainly contains a variety of ginsenosides and a variety of trace elements. It has the effects of replenishing vital energy, replenishing the spleen and lungs, promoting fluid and nourishing blood, and calming the mind and improving intelligence. Ginseng tissue culture adventitious roots are ginseng sources that induce callus tissue and differentiate to form adventitious roots. Working sources are obtained through screening, and then three-level culture, cleaning, drying and other steps are obtained. It is a new food raw material and can be used in ordinary foods.

[0004] Therefore, it is of great social and economic significance to develop a ginseng-flavored beverage that is convenient, fast, nutritionally comprehensive, and suitable for all types of people and can achieve high stability without the need for emulsifiers and stabilizers.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a ginseng-flavored liquid drink with high stability. Lactase is added to carry out lactose removal to reduce the lactose content in the drink; cellulase is added to carry out fiber removal; collagen is added to improve the thermal stability of the drink, and chitosan oligosaccharides can form casein-chitosan oligosaccharide covalent complexes and whey protein-chitosan oligosaccharide covalent complexes with casein and whey protein in raw milk, and the covalent complexes can better improve the thermal stability of the drink; and the addition of other raw materials makes the drink nutritious, balanced, and easy to digest and absorb.

[0007] In order to solve the above technical problems, the basic concept of the technical solution adopted by the present invention is:

[0008] A highly stable ginseng-flavored liquid drink, wherein the raw materials of each 1000L of the liquid drink include the following components:

[0009] 900-940kg of raw milk, 6.85-17.41kg of complex minerals, 0.40-1.50kg of complex vitamins, 0.55-1.75kg of linseed oil, 0.33-0.65kg of selenium-enriched edible fungus powder, 15-18kg of dietary fiber, 2.5-11.0kg of milk mineral salts, 5.0-10.0kg of bovine colostrum powder, 4.0-7.6kg of soybean peptides, 15.0-20.0kg of collagen, 1.0-2.5kg of chitosan oligosaccharide, 0.2-0.5kg of ginseng tissue culture adventitious roots, and the rest is supplemented with water to 1000L;

[0010] The added amount of lactase is 0.01-0.025% of the mass of raw milk, the added amount of protease is 0.007-0.0175% of the mass of raw milk, and the added amount of cellulase is 0.5-2.0% of the mass of ginseng tissue culture adventitious roots.

[0011] In the above scheme, soybean peptide is a small molecule peptide, which is easy for human digestion and absorption and reduces allergies.

[0012] Collagen can help repair body cells and improve immunity. Collagen will become viscous when it comes into contact with water, and can effectively improve the stability of the beverage when cooled.

[0013] Chitosan oligosaccharide is the only alkaline oligosaccharide in nature. Compared with traditional functional oligosaccharides such as oligofructose, chitosan oligosaccharide can be digested and absorbed in the intestine, and can regulate intestinal flora, fight tumors, protect the liver, and lower blood sugar. Chitosan oligosaccharide can form casein-chitosan oligosaccharide covalent complexes and whey protein-chitosan oligosaccharide covalent complexes with casein and whey protein in raw milk. The covalent complex can better improve the thermal stability of whey protein and casein, and has a certain regulatory effect on emulsification stability, further improving the stability of beverages.

[0014] By adding lactase to remove lactose, the lactose content in the beverage is reduced and will not cause lactose intolerance.

[0015] By adding cellulase for defibering, the macromolecular cellulose and hemicellulose in the beverage can be reduced, the precipitation formed by combining with protein can be reduced, and the stability of the product can be improved.

[0016] Selenium-rich edible fungus powder, bovine colostrum powder, milk mineral salts, etc. are added to increase the nutritional variety of the product. The raw materials are extracted from ordinary raw materials, and milk mineral salts and selenium-rich edible fungus powder are not chemically synthesized materials.

[0017] The raw materials used in the present invention are all food grade and commercially available, and the water used is purified water that meets the requirements of the pharmacopoeia.

[0018] The raw material composition of the liquid drink described in the present invention is based on but not limited to the formula provided by the present invention. Other nutrients, such as iron, DHA, lactoferrin, etc., can be added on the basis of the formula provided by the present invention; other food raw materials, such as other protein raw materials or unsaturated fatty acids, phospholipids, etc., can be added on the basis of the formula provided by the present invention.

[0019] Furthermore, the polypeptide content in the raw milk is 4.5-8.0 mg / mL.

[0020] Furthermore, the polypeptide content in the soybean peptide is 80-90%.

[0021] Furthermore, the polypeptide content in each 1000L of the liquid drink is 3.0-5.8mg / mL, and the lactose content is ≤2.0%.

[0022] Further, the composite mineral is selected from one or a combination of magnesium sulfate, zinc sulfate, and ferric pyrophosphate;

[0023] Preferably, the vitamin complex is selected from one or a combination of vitamin A, vitamin D, vitamin B12, folic acid, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, calcium pantothenate, and biotin;

[0024] Preferably, the dietary fiber is selected from one or a combination of inulin, polydextrose, and citrus fiber.

[0025] Furthermore, each 200 mL of liquid drink contains the following ingredients:

[0026] Protein 5.8-12.6g, Fat 3.07-6.10g, Carbohydrate 6.15-6.32g, Linolenic acid 60-200mg, Vitamin A 400-700μg, Vitamin D 3-10μg, Folic acid 140-400μg, Vitamin B12 1.3-4.8μg, Vitamin B1 0.6-2.8mg, Vitamin B2 0.6-2.8mg, Vitamin B6 0.9-3.4mg, Niacin 6.0-18.0mg, Pantothenic acid 2.8-12.0mg, Biotin 20-80μg, Vitamin C 60-230mg, sodium 3-50mg, calcium 300-800mg, magnesium 110-330mg, zinc 4.0-10.0mg, selenium 25-55μg, polypeptide 0.6-1.2g, collagen 1-6g, chitosan oligosaccharide 0.2-0.5g, ginseng tissue culture adventitious root 0.04-0.1g, lactose ≤1g;

[0027] Preferably, the content of the polypeptide is 0.8 to 1.0 g;

[0028] Preferably, the content of collagen is 2g or 3.5g.

[0029] In the above scheme, the polypeptide can be obtained by hydrolyzing raw materials containing protein such as raw milk with protease, or the prepared raw materials containing polypeptide can be directly added to the beverage, such as soybean peptide.

[0030] It should be noted that the protein-containing raw materials similar to raw cow's milk can also be milk powder, reconstituted milk, etc.

[0031] Each 200 mL of the liquid drink contains 350 to 540 kJ of calories.

[0032] A method for preparing a ginseng-flavored liquid drink with high stability, for preparing the liquid drink as described above, the method comprising:

[0033] (1) heat-treating raw milk to denature the protein therein, cooling it, adding lactase, with or without protease to hydrolyze it, heat-treating it to inactivate the enzyme, and filtering it through a membrane to obtain a raw milk hydrolyzate;

[0034] (2) adding water to the ginseng tissue culture adventitious roots to homogenize, adding cellulase to hydrolyze, inactivating after hydrolysis, filtering, and obtaining ginseng tissue culture adventitious root enzymatic hydrolyzate;

[0035] (3) mixing the raw milk hydrolyzate, the ginseng tissue culture adventitious root enzymatic hydrolyzate and the remaining raw materials, making up the total weight with water, and stirring to obtain a mixed material;

[0036] (4) homogenizing, filtering, sterilizing, cooling and filling the mixed material to obtain the liquid drink.

[0037] Furthermore, in step (1), the hydrolysis temperature is 50-55° C., the hydrolysis pH is 5.0-6.8, and the hydrolysis time is 0.5-3.5 h.

[0038] Preferably, in step (2), the hydrolysis temperature is 40-50° C., the hydrolysis pH is 5.0-6.8, and the hydrolysis time is 0.5-3.5 h.

[0039] In the above scheme, since the polypeptide can be obtained by hydrolyzing raw materials containing protein such as raw milk with protease, or the prepared raw materials containing polypeptide can be directly added to the beverage, such as soybean peptide, therefore, it is selected to add or not add protease for hydrolysis according to the addition of polypeptide.

[0040] The raw milk is heat-treated to denature the protein, and then cooled to a temperature suitable for hydrolysis by lactase and protease to form a system to be hydrolyzed, wherein the protein concentration in the system to be hydrolyzed is 2.8-4.0%.

[0041] The lactase and protease are one or more of the proteases that meet the requirements of GB 2760 for proteases in food.

[0042] Furthermore, in step (1), the membrane filtration inlet pressure is 1.6-1.8 Bar, the membrane outlet pressure is 0.8-1.0 Bar, the concentrate flow rate is 400-600 LPM, and the clear liquid flow rate is 80-90 LPM;

[0043] Preferably, the temperature during membrane filtration is 55-60°C;

[0044] Preferably, a composite tubular membrane is used for filtration.

[0045] In the above scheme, during the separation process of membrane filtration, the product has no phase change, the effective ingredients are completely retained, and the membrane and pipeline systems meet the food hygiene requirements, which greatly improves the product quality, removes mycelium, monosaccharides, etc. in the original liquid, and obtains high-protein, lactose-free, and polypeptide-containing materials.

[0046] Furthermore, in step (4), homogenization is performed under the conditions of a primary homogenization pressure of 18 to 25 MPa and a secondary homogenization pressure of 5 to 8 MPa.

[0047] Furthermore, in step (4), the filtration mesh size is 100 meshes.

[0048] Preferably, UHT is used for sterilization.

[0049] Preferably, sterilization is carried out at 130-140° C. for 2-5 seconds.

[0050] The filling temperature is 80-85°C.

[0051] In the above scheme, conventional sterilization methods or combinations thereof in the prior art can be used in step (4) of the present invention, as long as the sterilization effect is achieved. Since the formulation of the present invention has thermal stability, considering the simplification of the process, UHT sterilization is preferably used.

[0052] After adopting the above technical solution, the present invention has the following beneficial effects compared with the prior art:

[0053] 1. The present invention provides a highly stable ginseng-flavored liquid beverage, which utilizes biological enzymatic hydrolysis technology to decompose lactose, hydrolyze protein and cellulose, release polypeptides, and reduce the content of macromolecular fibers. This is used as one of the stabilizing systems of the final product, and works together with collagen to achieve a better stabilizing effect while simplifying the composition of the product stabilizing system.

[0054] 2. The present invention adopts membrane filtration technology, which can remove small molecules such as mycelium, galactose and glucose after enzymatic hydrolysis, and increase the protein content in the liquid.

[0055] 3. The present invention also overcomes the problem of protein denaturation and precipitation during the preparation of liquid beverages. At the same time, chitosan oligosaccharides are added to form casein-chitosan oligosaccharide covalent complexes and whey protein-chitosan oligosaccharide covalent complexes, thereby improving the thermal stability of the product, allowing it to be sterilized at high temperature and simplifying the production process.

[0056] 4. The present invention alleviates the phenomenon of lactose intolerance, indigestion and allergy in pregnant women and lactating mothers caused by the presence of more lactose and macromolecular proteins.

[0057] 5. The liquid drink of the present invention has balanced nutrition, stable quality, is easy to carry, does not require mixing or dilution, has no secondary brewing pollution, can be drunk directly in a sterile can, and is convenient to eat.

[0058] 6. The method for preparing the liquid drink of the present invention can obtain a drink with high nutritional value and excellent stability without adding food additives as much as possible. DETAILED DESCRIPTION

[0059] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention is clearly and completely described below in conjunction with some embodiments. It can be understood by those skilled in the art that the following implementation is only used to explain the technical principle of the present invention and is not intended to limit the scope of protection of the present invention. For example, although the present application describes the steps of the method of the present invention in a specific order, these orders are not restrictive. Without departing from the basic principles of the present invention, those skilled in the art can perform the steps in different orders.

[0060] It should be noted that:

[0061] (1) The method for detecting the peptide content in the liquid drink is based on the method for determining the peptide content in Appendix B of "GB / T22492 Soybean Peptide Powder".

[0062] (2) Lactose refers to GB 5413.5 National Food Safety Standard Determination of Lactose and Sucrose in Infant Food and Dairy Products.

[0063] (3) Cellulose refers to GB 5009.88 National Food Safety Standard Determination of Dietary Fiber in Food.

[0064] (4) Lactase (β-galactosidase, purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd.).

[0065] (5) Protease (Neutral protease G, Protease GBW, purchased from DSM Trading (Shanghai) Co., Ltd.).

[0066] (6) Cellulase (purchased from Wuxi Innoc Technology Co., Ltd.).

[0067] Example 1

[0068] The ingredients contained in each 1000L of liquid beverage are as follows:

[0069] Raw milk 905kg, magnesium sulfate 16.0kg, zinc sulfate 0.21kg, ferric pyrophosphate 1.0kg, vitamin A 0.0035kg, vitamin D 0.002kg, vitamin B12 0.00225kg, folic acid 0.002kg, vitamin B1 0.014kg, vitamin B2 0.014kg, vitamin B6 0.016kg, vitamin C 1.25kg, niacin 0.09kg, calcium pantothenate 0.065kg, biotin 0.04kg, linseed oil 1.75kg, selenium-rich edible fungus powder 0.65kg, inulin 15.0kg, milk mineral salt 11.0kg, bovine colostrum powder 10.0kg, soybean peptide 4.0kg, collagen 20.0kg, chitosan oligosaccharide 1.0kg, ginseng tissue culture adventitious root 0.2kg, lactase 60.0g, neutral protease G 109.0g, cellulase 2g, and the rest is supplemented with water to 1000L.

[0070] The preparation method comprises the following steps:

[0071] (1) 905 kg of fresh raw milk was inspected, filtered and purified, and then heat-treated at 80° C. for 10 min to denature the protein, and the solution was cooled to 50-55° C.;

[0072] (2) adding 90.5 g of lactase to the above solution, and performing enzymolysis for 0.5 h while continuously stirring to ensure uniform enzymolysis; then adding 90.5 g of neutral protease G, and performing hydrolysis at 55° C. for 1.0 h while stirring; heating the above solution at 80° C. for 10 min to inactivate the enzyme, and obtaining a raw milk hydrolyzate;

[0073] (3) Membrane filtration: membrane inlet pressure 1.6 Bar, membrane outlet pressure 0.8 Bar, concentrate flow rate 420 LPM, clear liquid flow rate 85 LPM, and the temperature during membrane filtration is 55-60 °C;

[0074] (4) 0.2 kg of ginseng tissue culture adventitious roots were homogenized by adding 10 times water, the temperature was raised to 45° C., 2 g of cellulase was added, the mixture was kept for 2 h, and then heated at 85° C. for 10 min to inactivate the enzyme, thereby obtaining ginseng tissue culture adventitious root enzymatic hydrolyzate;

[0075] (5) The hydrolyzed solution was mixed with other materials respectively, stirred and dissolved in a high-speed blending tank, and finally the liquid was supplemented to 1000 L with water;

[0076] (6) homogenizing the mixed liquid at a primary homogenization pressure of 18 MPa and a secondary homogenization pressure of 6 MPa;

[0077] (7) Pass the homogenized liquid through a 100-mesh filter to filter out large particles;

[0078] (8) After filtration, sterilize at 130-140°C for 2-5 seconds for UHT sterilization;

[0079] (9) Cooling the UHT sterilized liquid slightly before filling at a temperature of 80 to 85° C.

[0080] The lactose content in the finished product was measured again to be 0.015 g / ml, and the polypeptide content was 7.6 mg / mL.

[0081] Comparative Example 1

[0082] On the basis of Example 1, except that the raw milk was not subjected to enzymatic hydrolysis by protease, the other product formulas and preparation methods were consistent with those of Example 1, and a liquid drink was prepared as Comparative Example 1.

[0083] Comparative Example 2

[0084] On the basis of Example 1, a liquid drink was prepared as Comparative Example 2, except that the raw milk was not subjected to enzymatic hydrolysis with lactase, while the other product formulas and preparation methods were the same as those of Example 1.

[0085] Comparative Example 3

[0086] On the basis of Example 1, except that the raw milk was not subjected to enzymatic hydrolysis by protease and lactase, the other product formulas and preparation methods were consistent with those of Example 1, and a liquid drink was prepared as Comparative Example 3.

[0087] Comparative Example 4

[0088] On the basis of Example 1, except for not adding soybean peptide, the other product formulas and preparation methods were consistent with those of Example 1, and a liquid drink was prepared as Comparative Example 4.

[0089] Comparative Example 5

[0090] On the basis of Example 1, except for not adding collagen, the other product formulas and preparation methods are consistent with those of Example 1, and a liquid drink is prepared as Comparative Example 5.

[0091] Comparative Example 6

[0092] On the basis of Example 1, except for not adding chitosan oligosaccharide, the other product formulas and preparation methods were consistent with those of Example 1, and a liquid drink was prepared as Comparative Example 6.

[0093] Comparative Example 7

[0094] On the basis of Example 1, except for not adding cellulase, the other product formulas and preparation methods were consistent with those of Example 1, and a liquid drink was prepared as Comparative Example 7.

[0095] Comparative Example 8

[0096] On the basis of Example 1, except that the raw milk hydrolyzate was not subjected to membrane filtration treatment, the other product formulas and preparation methods were consistent with those of Example 1, and a liquid drink was prepared as Comparative Example 8.

[0097] Comparative Example 9

[0098] On the basis of Example 1, except that the mixed liquid was not homogenized, the other product formulas and preparation methods were consistent with those of Example 1, and a liquid drink was prepared as Comparative Example 9.

[0099] Experimental Example 1

[0100] In this experimental example, the nutritional components of the liquid drink prepared in Example 1 were measured, and a comparative evaluation was performed according to the "National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods" GB 28050 and the "National Food Safety Standard Nutritional Supplements for Pregnant and Lactating Mothers" GB31601 as references. The results are shown in Table 1:

[0101] Table 1

[0102]

[0103] It should be noted that the amount of liquid drink in each bottle after filling is 200mL.

[0104] As can be seen from Table 1, 1-2 bottles per day can meet the needs of adults, and the contents of various nutrients in the liquid drink in Example 1 meet the requirements of the "National Food Safety Standard Formula Food for Pregnant and Lactating Mothers" GB10765-2010, are nutritionally comprehensive, easy to digest and absorb, and are also suitable for direct consumption by pregnant women and nursing mothers.

[0105] Experimental Example 2

[0106] In this experimental example, 200 ml of the liquid beverages prepared in Example 1, Comparative Examples 1 to 4 and 8 were taken, and the lactose and polypeptide contents thereof were measured respectively. The results are shown in Table 2:

[0107] Table 2

[0108]

[0109]

[0110] As can be seen from Table 2, in Example 1, polypeptides are produced by enzymatic hydrolysis of raw milk by adding protease, and polypeptides are directly added by soybean peptides, so that the content of polypeptides meets the nutritional requirements, and the lactose content in the product is effectively reduced by adding lactase to remove lactose from raw milk, thereby alleviating the phenomenon of lactose intolerance, indigestion and allergies in pregnant women and lactating mothers caused by containing more lactose and macromolecular proteins.

[0111] The content of polypeptide in Comparative Example 1 is significantly lower than that in Example 1, because the raw milk is not subjected to protease hydrolysis treatment and the added amount of soybean peptide remains unchanged.

[0112] In Comparative Examples 2 and 3, the raw milk was not subjected to lactose removal treatment, and the lactose content in the products was significantly higher than that in Example 1, which increased adverse phenomena such as lactose intolerance in pregnant women and lactating mothers; and in Comparative Example 3, the raw milk was not subjected to protease enzymatic treatment, and the amount of soybean peptide added remained unchanged, so the polypeptide content was lower than that in Example 1.

[0113] In Comparative Example 4, although protease was added to enzymatically hydrolyze raw milk to produce polypeptides, the polypeptide content decreased due to the lack of addition of soybean peptides.

[0114] In Comparative Example 8, the feed liquid was not filtered through the membrane, and the small molecules in the feed liquid were not filtered out, so the content of the effective ingredients was relatively small.

[0115] Experimental Example 3

[0116] The liquid beverage products of Example 1 and Comparative Examples 1 to 3 and Comparative Examples 5 to 9 were used as test samples and placed under conditions of a temperature of 37±2°C and a relative humidity of RH75±5% for observation for three months. On the 30th, 60th and 90th days, the sedimentation amount and fat floating amount of the liquid beverage were tested.

[0117] The amount of precipitation was measured by centrifugation: the sample was placed in a centrifuge tube and centrifuged at 5000 rpm for 8 minutes. The supernatant was fully removed and the weight of the precipitation was weighed.

[0118] The amount of fat floating is measured with a measuring cylinder: when the product is in a static state, use a ruler to measure the thickness of the fat layer on the surface of the liquid, and keep your eyes level when reading.

[0119] The test results are shown in Table 3.

[0120] Table 3

[0121]

[0122] It can be seen from the stability test data in Table 3 that after the liquid drink of the present invention is placed for 30 days, 60 days, and 90 days, the amount of precipitation produced in Example 1 is the least, and the thickness of the fat layer is relatively low, but the precipitation amount and the thickness of the fat layer of the products of Comparative Examples 1 to 3 and Comparative Examples 5 to 9 are significantly different from those of Example 1, and the precipitation amount is larger and the thickness of the fat layer is thicker. This is because the present invention significantly improves the overall stability of the liquid drink by moderately hydrolyzing protein and cellulose and adding a certain amount of collagen. At the same time, chitosan oligosaccharides can form casein-chitosan oligosaccharide covalent complexes and whey protein-chitosan oligosaccharide covalent complexes with casein and whey protein in raw milk. The covalent complex can better improve the thermal stability of whey protein and casein, and has a certain regulatory effect on emulsification stability, further improving the stability of the liquid drink.

[0123] The stability test data show that the liquid beverage prepared according to the preparation method of the present invention has high stability and can obtain a shelf life and a shelf life suitable for transportation and sales.

[0124] The above is only a preferred embodiment of the present invention, and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technician familiar with the present invention can make some changes or modify the technical contents suggested above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still fall within the scope of the solution of the present invention.

Claims

1. A highly stable ginseng-flavored liquid beverage, characterized in that: The raw materials of each 1000L of the liquid drink include the following components: 900-940kg of raw milk, 6.85-17.41kg of complex minerals, 0.40-1.50kg of complex vitamins, 0.55-1.75kg of linseed oil, 0.33-0.65kg of selenium-enriched edible fungus powder, 15-18kg of dietary fiber, 2.5-11.0kg of milk mineral salts, 5.0-10.0kg of bovine colostrum powder, 4.0-7.6kg of soybean peptides, 15.0-20.0kg of collagen, 1.0-2.5kg of chitosan oligosaccharides, 0.2-0.5kg of ginseng tissue culture adventitious roots, lactase, protease, cellulase, and the rest is supplemented with water to 1000L; The amount of lactase added is 0.01-0.025% of the mass of raw milk, the amount of protease added is 0.007-0.0175% of the mass of raw milk, and the amount of cellulase added is 0.5-2.0% of the mass of ginseng tissue culture adventitious roots.

2. The liquid drink according to claim 1, characterized in that: The polypeptide content in the raw milk is 4.5-8.0 mg / mL.

3. The liquid drink according to claim 1 or 2, characterized in that: The polypeptide content in the soybean peptide is 80-90%.

4. The liquid drink according to any one of claims 1 to 3, characterized in that: The polypeptide content in each 1000L of the liquid drink is 3.0-5.8mg / mL, and the lactose content is ≤2.0%.

5. The liquid drink according to any one of claims 1 to 4, characterized in that: The composite mineral is selected from one or a combination of magnesium sulfate, zinc sulfate, and ferric pyrophosphate; Preferably, the vitamin complex is selected from one or a combination of vitamin A, vitamin D, vitamin B12, folic acid, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, calcium pantothenate, and biotin; Preferably, the dietary fiber is selected from one or a combination of inulin, polydextrose, and citrus fiber.

6. A method for preparing a high-stability ginseng-flavored liquid drink, characterized in that: For preparing a liquid drink as claimed in any one of claims 1 to 5, the method comprising: (1) heat-treating raw milk to denature the protein therein, cooling it, adding lactase, with or without protease to hydrolyze it, heat-treating it to inactivate the enzyme, and filtering it through a membrane to obtain a raw milk hydrolyzate; (2) adding water to the ginseng tissue culture adventitious roots to homogenize, adding cellulase to hydrolyze, inactivating after hydrolysis, filtering, and obtaining ginseng tissue culture adventitious root enzymatic hydrolyzate; (3) mixing the raw milk hydrolyzate, the ginseng tissue culture adventitious root enzymatic hydrolyzate and the remaining raw materials, making up the total weight with water, and stirring to obtain a mixed material; (4) homogenizing, filtering, sterilizing, cooling and filling the mixed material to obtain the liquid drink.

7. The method for preparing a liquid drink according to claim 6, characterized in that: In step (1), the hydrolysis temperature is 50 to 55° C., the hydrolysis pH is 5.0 to 6.8, and the hydrolysis time is 0.5 to 3.5 h; Preferably, in step (2), the hydrolysis temperature is 40-50° C., the hydrolysis pH is 5.0-6.8, and the hydrolysis time is 0.5-3.5 h.

8. The method for preparing a liquid drink according to claim 6, characterized in that: In step (1), the membrane filtration inlet pressure is 1.6-1.8 Bar, the membrane outlet pressure is 0.8-1.0 Bar, the concentrate flow rate is 400-600 LPM, and the clear liquid flow rate is 80-90 LPM; Preferably, the temperature during membrane filtration is 55-60°C.

9. The method for preparing a liquid drink according to claim 6, characterized in that: In step (4), homogenization is performed under the conditions of a primary homogenization pressure of 18 to 25 MPa and a secondary homogenization pressure of 5 to 8 MPa.

10. The method for preparing a liquid drink according to claim 6, characterized in that: In step (4), the filtration mesh size is 100 mesh; Preferably, UHT is used for sterilization; Preferably, sterilization is carried out at 130-140° C. for 2-5 seconds.

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