Preparation method of tremella polysaccharide and whey hydrolyzed protein composite beverage

Abstract

The invention discloses a preparation method of a tremella polysaccharide and whey hydrolyzed protein composite beverage, and mainly relates to the technical field of beverage processing.The tremella polysaccharide is used as a main raw material, whey protein is added for blending, mixing homogenization, sterilization and aseptic packaging are conducted, and the tremella polysaccharide and whey hydrolyzed protein composite beverage is obtained. Tremella polysaccharide is a bioactive component with multiple nutritional values of remarkable oxidation resistance, immunity enhancement, body nourishing and the like. Through the stable preparation technology, the tremella beverage which is unique in taste, stable in storage and rich in nutrition can be obtained, and a new thought is developed for tremella processing and utilization.

Description

Technical Field

[0001] The invention relates to the technical field of compound beverage preparation, in particular to a method for preparing a tremella polysaccharide whey protein hydrolyzate compound beverage. Background Art

[0002] Tremella fuciformis, also known as snow fungus and white fungus, is a low-fat, low-calorie healthy food. It not only has a soft and tender taste, but also has rich nutrition. Long-term consumption can nourish the body, nourish the stomach and lungs, promote blood circulation and invigorate qi, and beautify the skin, so it is known as the "king of fungi". Tremella fuciformis contains a variety of nutrients needed by the human body, such as polysaccharides, proteins, amino acids and minerals, among which polysaccharides are the most important medicinal active ingredients in Tremella fuciformis.

[0003] my country is a major producer of edible fungi, and fresh Tremella fuciformis is not easy to store. Therefore, the present invention uses Tremella fuciformis extract as a raw material to develop a composite Tremella fuciformis beverage, which not only increases the commercial value of Tremella fuciformis, but also lays a foundation for the deep processing and industrial development of Tremella fuciformis. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage to solve the problem.

[0005] In order to achieve the above objectives, this application provides the following technical solutions:

[0006] A method for preparing a tremella polysaccharide and whey hydrolyzed protein composite beverage comprises the following raw materials: a tremella polysaccharide extract, a whey protein hydrolyzed solution, milk powder, and soft white sugar. The preparation steps of the tremella polysaccharide and whey hydrolyzed protein composite beverage are as follows:

[0007] Step 1: Weigh a certain weight of Tremella fuciformis, crush it with a grinder, sieve it, and set aside;

[0008] Step 2: extracting the raw material in step 1;

[0009] Step 3: preparing whey protein hydrolysate;

[0010] Step 4: Mix the Tremella polysaccharide and whey protein hydrolyzate obtained in Step 2 and Step 3, and add milk powder, soft sugar and dissolved stabilizer;

[0011] Step 5: Homogenize, sterilize and bottle the product obtained in step 4.

[0012] It is further configured as follows: the addition amount of the tremella extract is 40%-80%, the addition amount of the whey protein hydrolyzate is 1%-5%, the addition amount of the milk powder is 1%-5%, and the addition amount of the soft white sugar is 3%-7%.

[0013] It is further configured as follows: the optimal addition amount of the tremella extract is 60%, the optimal addition amount of the whey protein hydrolyzate is 3%, the optimal addition amount of soft white sugar is 4%, and the optimal addition amount of milk powder is 3%.

[0014] It is further configured that: the stabilizer is one of guar gum, carrageenan, CMC or xanthan gum.

[0015] It is further configured that the extraction process in step 2 comprises the following steps:

[0016] S100, mix Tremella powder and purified water at a ratio of 1:70;

[0017] S200, extraction at 122 °C for 1.0 h;

[0018] S300, cooling with running water to room temperature;

[0019] S400, centrifuge at 4000 r / min for 20 min.

[0020] It is further configured that: the preparation process in step 3 comprises the following steps:

[0021] S1, placing the whey protein hydrolysate in a beaker and adding ultrapure water to dissolve it to prepare a whey protein hydrolysate with a concentration of 10%;

[0022] S2, magnetic stirring to make it dissolve evenly;

[0023] S3, 12 h at 4 °C;

[0024] S4, after being fully hydrated, is whey protein hydrolyzate.

[0025] It is further configured as follows: the preparation process in step 4 is: mixing the tremella extract and the whey protein hydrolyzate, and adjusting the pH to 4.7 with anhydrous citric acid.

[0026] It is further configured that: the homogenization step in step 5 includes:

[0027] S1001, homogenizing the composite Tremella beverage at 55° C. and 15 MPa;

[0028] S1002, heating the composite Tremella beverage to 60°C and performing secondary homogenization at 25 MPa.

[0029] It is further configured as follows: the sterilization process in step 5 is: the beverage is bottled and sealed, and after pasteurization (85° C., 15 min), running water is cooled to 25° C. to obtain the composite Tremella beverage.

[0030] It is further configured as follows: in the step 1, the crushed Tremella fuciformis is passed through a 40-mesh sieve.

[0031] Compared with the prior art, the beneficial technical effects of the present invention are:

[0032] The invention discloses a method for preparing a tremella beverage, which is simple to drink, rich in nutrition and suitable for people of all ages. Tremella and whey protein hydrolysate are prepared in a suitable proportion, and milk powder and soft white sugar are added. Tremella polysaccharide in the tremella can interact with the whey protein hydrolysate, and the stability is enhanced. Through a stable preparation process, a beverage product with stable quality can be obtained, the process flow is simple and stable, the convenience in industrialized mass production can be improved, and the beverage is healthy and safe, and the beverage has uniform texture, delicate and smooth taste, and suitable frankincense flavor and sweetness. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0034] Figure 1 The present invention provides a schematic flow chart of a method for preparing a Tremella polysaccharide-whey hydrolyzed protein composite beverage.

[0035] Figure 2 This is a schematic diagram of the effect of different qualities of Tremella extract on the sensory score of the composite Tremella beverage according to the present invention.

[0036] Figure 3 The figure is a schematic diagram showing the influence of different qualities of whey protein hydrolysate on the sensory score of the composite Tremella beverage of the present invention.

[0037] Figure 4 This is a schematic diagram of the effect of different qualities of soft white sugar on the sensory score of the composite Tremella beverage of the present invention.

[0038] Figure 5 The figure is a schematic diagram showing the influence of different qualities of milk powder on the sensory score of the composite Tremella beverage of the present invention.

[0039] Figure 6 It is a schematic diagram of the appearance of the Tremella polysaccharide-whey protein mixed solution with different mass ratios of the present invention.

[0040] Figure 7 It is a schematic diagram of the turbidity of the Tremella polysaccharide-whey protein mixed solution with different pH values ​​and mass ratios of the present invention.

[0041] Figure 8 It is a schematic diagram of the Zeta potential value of the Tremella polysaccharide-whey protein mixture at different mass ratios of the present invention.

[0042] Fig. 9 It is a schematic diagram of the particle size and polydispersity index of the Tremella polysaccharide-whey protein mixture at different mass ratios of the present invention.

[0043] Fig.10 The figure is a schematic diagram of the curve of apparent viscosity of the Tremella polysaccharide-whey protein mixture at different mass ratios according to the present invention as a function of shear rate.

[0044] Fig.11 This is a schematic diagram of the effects of different types of stabilizers on the stability of the composite Tremella beverage of the present invention.

[0045] Fig.12 Schematic diagram of the effect of the amount of CMC added on the stability of the composite Tremella beverage of the present invention. DETAILED DESCRIPTION

[0046] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings. Obviously, the described embodiments 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 creative work are within the scope of protection of the present invention.

[0047] Reference Figure 1 , which is a preparation method of a Tremella polysaccharide whey hydrolyzed protein composite beverage disclosed in the present invention, comprising the following raw materials:

[0048] Tremella extract, whey protein hydrolyzate, milk powder, soft sugar;

[0049] Embodiment 1:

[0050] The Tremella polysaccharide whey protein hydrolyzate composite beverage comprises the following production steps:

[0051] Step 1: Weigh a certain weight of Tremella fuciformis, crush it with a grinder, pass it through a 40-mesh sieve, and set aside;

[0052] Step 2: Mix the raw material in step 1 with purified water at a ratio of 1:70, extract at 122° C. for 1.0 h, cool to room temperature with running water, and centrifuge at 4000 r / min for 20 min to obtain Tremella fuciformis extract;

[0053] Step 3: The whey protein hydrolysate is placed in a beaker and ultrapure water is added to dissolve it to prepare a whey protein hydrolysate with a concentration of 10%, and magnetic stirring is used to make it dissolve evenly, and it is placed at 4° C. for 12 hours. After it is fully dissolved, it is the whey protein hydrolysate;

[0054] Step 4: Mix the Tremella extract and the whey protein hydrolyzate, and adjust the pH to 4.7 with anhydrous citric acid to obtain a Tremella mixed solution, wherein the Tremella extract is added in an amount of 40%-80% (60%), and the whey protein hydrolyzate is added in an amount of 1%-5% (2%);

[0055] Step 5: Add 1%-5% (3%) of milk powder, 3%-7% (5%) of soft white sugar and dissolved stabilizer to the Tremella mixed solution to obtain a Tremella beverage; wherein the stabilizer is 0.2% of CMC;

[0056] Step 6: homogenize the Tremella beverage obtained in step 4 at 55° C. and 15 MPa, then heat the composite Tremella beverage to 60° C. and homogenize it again at 25 MPa.

[0057] Step 7: The secondary homogenized Tremella beverage is bottled and sealed, and after pasteurization (85° C., 15 min), it is cooled to 25° C. with running water to obtain a composite Tremella beverage.

[0058] The present invention conducts sensory evaluation on the single factor of the composite Tremella beverage prepared in Example 1. The sensory evaluation standard is shown in Table 1, and the evaluation results are shown in Table 1. Figure 2-Figure 5 .

[0059] Table 1: Sensory evaluation scoring criteria for compound Tremella fuciformis beverage

[0060]

[0061]

[0062] Reference Figure 2 , Figure 2 The effect of adding different amounts of Tremella extract (40%, 50%, 60%, 70%, 80%) on the sensory score of the composite Tremella beverage at pH 4.7. When the Tremella extract was added at 60%, the beverage had the highest sensory score.

[0063] Reference Figure 3 , Figure 3 The effect of adding different amounts of whey protein hydrolysate (1.0%, 2.0%, 3.0%, 4.0%, 5.0%) on the sensory score of the composite Tremella beverage at pH 4.7. When the amount of whey protein hydrolysate added was 2%, the beverage had the highest sensory score.

[0064] Reference Figure 4 , Figure 4 The effect of adding different amounts of soft sugar (3.0%, 4.0%, 5.0%, 6.0%, 7.0%) on the sensory score of the composite Tremella beverage at pH 4.7. When the amount of soft sugar added was 5-6%, the sweetness was appropriate, and the taste and flavor of the beverage were better.

[0065] Reference Figure 5 , Figure 5 The effect of adding different amounts of milk powder (1.0%, 2.0%, 3.0%, 4.0%, 5.0%) on the sensory score of the composite Tremella beverage at pH 4.7. When the amount of milk powder added was 3%, the sweetness was appropriate, and the taste and flavor of the beverage were the best.

[0066] Experimental Example 1:

[0067] Step 1: Weigh a certain weight of Tremella fuciformis, crush it with a grinder, pass it through a 40-mesh sieve, and set aside;

[0068] Step 2: Mix the raw material in step 1 with purified water at a ratio of 1:70, extract at 122°C for 1.0h, cool to room temperature with running water, and centrifuge at 4000r / min for 20min;

[0069] Step 3: Drying the Tremella fuciformis extract in step 2;

[0070] Step 4: Place 1 g of dried Tremella polysaccharide (TP) and 10 g of whey protein (WP) in a 50 mL beaker, add ultrapure water to dissolve, and use a 100 mL volumetric flask to make a 1.0% TP solution and a 10% WP solution, stir magnetically to make them dissolve evenly, and place them at 4 ° C for 12 h;

[0071] Step 5: The Tremella polysaccharide (TP) solution and the whey protein (WP) solution were restored to room temperature, the former was centrifuged at 5000 r / min for 10 min to remove insoluble matter; the latter was adjusted to a neutral pH with 1 M NaOH.

[0072] Step 6: Mix the Tremella polysaccharide (TP) solution and whey protein (WP) solution, stir for 30 min, adjust the pH (7.0-2.0) of the solution with 1 M HCl and 1 M NaOH, and set aside. Specifically, five groups of Tremella polysaccharide (TP) solution and whey protein (WP) mixed solutions are prepared, and the mass ratios of the Tremella polysaccharide (TP) solution and whey protein (WP) solution are 4:1, 3:2, 1:1, 2:3, and 1:4, respectively.

[0073] Reference Figure 6 , Figure 6 The appearance of the mixed solution when the mass ratio of Tremella polysaccharide (TP) solution to whey protein (WP) solution was 1:0, 4:1, 3:2, 1:1, 2:3, 1:4, and 0:1. As the amount of WP added increased and the amount of TP added decreased, the solution gradually became turbid and the flocs disappeared.

[0074] Reference Figure 7 , Figure 7The turbidity of Tremella polysaccharide (TP) solution-whey protein (WP) solution mass ratio is 1:0, 4:1, 3:2, 1:1, 2:3, 1:4, 0:1. The turbidity change trend of the TP-WP mixed solution with a mixing ratio of 1:1 is roughly the same as that of the WP solution. In the pH range of 7.0-6.0, both biomacromolecules are negatively charged and cannot form a complex, so the turbidity is low and there is no obvious fluctuation, and due to the presence of the dispersion (water), they are still soluble instead of separating into separate liquid-liquid phases.

[0075] In the pH range of 6.0-5.0, TP and WP begin to interact with each other to form a soluble polysaccharide-protein complex. In the pH range of 5.0-4.0, insoluble TP-WP complexes begin to appear, resulting in solid-liquid phase separation and precipitation; when the pH value is 4.0, WP is positively charged and aggregates with TP (anionic polysaccharide) by electrostatic binding reaction, forming a turbid precipitated solution. When the pH value decreases from 4.0 to 2.0, the electrostatic repulsion promotes the dissolution of protein, and the TP-WP complex dissociates, causing the turbidity to drop rapidly, indicating that the TP solution has good stability under neutral and acidic pH conditions.

[0076] Reference Figure 8 , Figure 8 Zeta potential when the mass ratio of Tremella polysaccharide (TP) solution to whey protein (WP) solution is 1:0, 4:1, 3:2, 1:1, 2:3, 1:4, and 0:1. Under neutral conditions, both biomacromolecules are negatively charged, and the absolute value of the Zeta potential of the WP solution is significantly lower than that of the TP solution, indicating that the electrostatic repulsion of the WP solution is low and the stability is relatively weak.

[0077] Reference Fig. 9 , Fig. 9 The particle size analysis was performed at the mass ratio of Tremella polysaccharide (TP) solution to whey protein (WP) solution of 1:0, 4:1, 3:2, 1:1, 2:3, 1:4, and 0:1. Adding TP can reduce the particle size of WP to a certain extent, making its distribution more uniform and stable.

[0078] Reference Fig.10 , Fig.10 The rheological properties of Tremella polysaccharide (TP) solution and whey protein (WP) solution at mass ratios of 1:0, 4:1, 3:2, 1:1, 2:3, 1:4, and 0:1 were analyzed. The appropriate addition of TP solution can slow down the mutual movement between molecules, thereby increasing the stability of the mixed solution.

[0079] Experimental Example 2:

[0080] Step 1: Weigh a certain weight of Tremella fuciformis, crush it with a grinder, pass it through a 40-mesh sieve, and set aside;

[0081] Step 2: Mix the raw material in step 1 with purified water at a ratio of 1:70, extract at 122°C for 1.0h, cool to room temperature with running water, and centrifuge at 4000r / min for 20min;

[0082] Step 3: The whey protein hydrolysate is placed in a beaker and ultrapure water is added to dissolve it to prepare a whey protein hydrolysate with a concentration of 10%, and magnetic stirring is performed to make it dissolve evenly, and the solution is placed at 4° C. for 12 hours, and the whey protein hydrolysate is obtained after sufficient water mixing;

[0083] Step 4: Mix the Tremella extract and whey protein hydrolyzate, adjust the pH to 4.7 with anhydrous citric acid, and add milk powder and granulated sugar.

[0084] Step 5: Repeat steps 1-4 three times to obtain 4 groups of Tremella beverages without adding stabilizer;

[0085] Step 6: Add different stabilizers to the four groups of products obtained in step 5, respectively. The four stabilizers are: guar gum, carrageenan, CMC and xanthan gum;

[0086] Step 7: The four groups of products obtained in step 6 are homogenized at 55°C and 15MPa, and the composite Tremella beverage is heated to 60°C and homogenized again at 25MPa. The beverage is bottled and sealed, pasteurized (85°C, 15min), and cooled to 25°C with running water to obtain the composite Tremella beverage.

[0087] Step 8: Determine the centrifugal sedimentation rate of the four groups of composite Tremella beverages obtained in step 7.

[0088] Specifically, the method for determining the centrifugal sedimentation rate is: take 10g of the compound protein beverage and centrifuge it at 3000rpm for 10 minutes, and determine the amount of sedimentation. The amount of centrifugal sedimentation = sedimentation amount / mass of the compound protein beverage (10g) × 100%. The industry standard requires that the centrifugal sedimentation rate be less than or equal to 3%.

[0089] Reference Fig.11 , Fig.11 These are the results of stability test on composite Tremella beverage with the addition of guar gum, carrageenan, CMC and xanthan gum. The beverage with the addition of xanthan gum, carrageenan and guar gum is too viscous, the taste becomes worse, and the centrifugal sedimentation rate is high. The beverage with the addition of CMC has a slight change in taste, the centrifugal sedimentation rate is close to 1, and the beverage has good stability.

[0090] Reference Fig.12 , Fig.12The effect of CMC addition on the stability of composite Tremella beverage. CMC is stable in nature and has good functional properties. It is often added to beverages as a stabilizer. When the CMC addition is 0.1%, the centrifugal sedimentation rate of the beverage is greater than 1; when the CMC addition is 0.2%, the centrifugal sedimentation rate of the beverage is less than 1, and the beverage is not easy to stratify and is relatively stable; when the CMC addition continues to increase, the centrifugal sedimentation rate of the beverage has no obvious change. When the CMC addition is 0.3%, the beverage is too viscous and the taste and flavor deteriorate. Therefore, 0.2% is selected as the optimal addition amount.

[0091] In summary, the present invention selects CMC with an addition amount of 0.2% as a stabilizer, which is the best choice for improving the composite Tremella beverage in the present invention.

[0092] Experimental Example 3:

[0093] In this experimental example, the extraction process of Tremella polysaccharide was designed with a response surface experiment using 3 factors and 3 levels, and each group of experiments was repeated 3 times. The experimental factor levels are shown in Table 2.

[0094] Table 2: Response surface experimental design and results

[0095]

[0096]

[0097] In this test example, Design-Expert13 was used to perform polynomial regression fitting on the data in Table 2. The fitting results are shown in Table 3.

[0098] Table 3: Response surface model variance analysis (Design-Expert13 fitting results)

[0099]

[0100] As can be seen from Table 3, the model (P < 0.01) is extremely significant, the lack of fit term (P = 0.9049 > 0.05) is not significant, and the correlation coefficient R2 = 0.9865 > 90%, indicating that the model has a good fit and can be used for subsequent extraction process optimization; the correction coefficient (Radj2 = 0.9691) and the prediction coefficient (Rpre2 = 0.9557) are high and close, proving that the model can fully explain the extraction process, has a high degree of credibility, and can better reflect the relationship between various factors and the extraction rate of Tremella polysaccharide.

[0101] The first-order terms A (extraction temperature), C (solid-liquid ratio) and the second-order terms A2, B2, and C2 have extremely significant effects on the extraction rate of Tremella polysaccharide (P < 0.01); the first-order term B (extraction time) and the interaction term AC have significant effects on the extraction rate of Tremella polysaccharide (P < 0.05); the interaction terms AB and BC have no significant effects on the extraction rate of Tremella polysaccharide (P > 0.05). It is easy to find that the factors affecting the extraction rate of Tremella polysaccharide are extraction temperature (A) > solid-liquid ratio (C) > extraction time (B).

[0102] CV%<10, indicating that the test has high credibility and precision; the CV% of this model is 5.36, and AdepPrecision is 22.8748, which is much greater than 4 and meets the test requirements.

[0103] Therefore, this experiment showed that under the conditions of 1:68 g / mL, 121°C and 1.0 h, the extraction rate was the highest, which was 41.31±1.02%.

[0104] Experimental Example 4:

[0105] In this experimental example, the sensory evaluation of the composite Tremella beverage with different qualities of Tremella extract, whey protein hydrolyzate, soft sugar and milk powder was conducted using a response surface experimental design with 3 factors and 3 levels, and each group of experiments was repeated 3 times. The experimental factor levels are shown in Table 4.

[0106] Table 4: Orthogonal experiment of compound Tremella beverage formula

[0107]

[0108] The experimental results of the sensory evaluation of the composite tremella beverage with different qualities of tremella extract, whey protein hydrolyzate, soft sugar and milk powder are shown in Table 5.

[0109] Table 5: Orthogonal test results and range analysis table

[0110]

[0111] It can be seen from Table 5 that according to the size of the range R, the influence of each factor on the sensory score of the compound tremella beverage is A>B>C>D, that is, the addition amount of tremella extract has the greatest influence on the sensory score of the compound tremella beverage.

[0112] Among them, the range value is also called the range error or the full range, represented by R, which is used to indicate the amount of variation in statistical data, the difference between the maximum value and the minimum value, that is, the data obtained by subtracting the maximum value from the minimum value. The range = maximum mark value - minimum mark value. The larger the range value R, the more significant the influence of the factor.

[0113] According to the data in the table, the optimal combination of the composite Tremella beverage is A2B3C1D2, and the optimal process formula of the composite Tremella beverage is determined to be 60% Tremella extract, 3% whey protein hydrolyzate, 4% soft sugar, and 3% milk powder. The beverage obtained according to this formula has a uniform texture, a delicate and smooth taste, and a suitable frankincense flavor and sweetness.

[0114] Experimental Example 5:

[0115] This experimental example conducted microbial detection on the composite Tremella beverage prepared under the optimal conditions obtained by orthogonal cross-section in Experimental Example 4. The detection method is shown in Table 6, and the detection results are shown in Table 7.

[0116] Table 6: Microbiological indicators of compound Tremella beverage

[0117]

[0118] Table 7: Microbiological indicators and results

[0119]

[0120] The above test results show that the total colony count and coliform group in the Tremella polysaccharide whey hydrolyzed protein composite beverage produced by the technical solution of the present invention meet the food grade requirements, and no pathogenic bacteria were detected.

[0121] Experimental Example 6:

[0122] This experimental example conducted physical and chemical tests on the composite Tremella beverage prepared under the optimal conditions obtained by orthogonal cross-section in Experimental Example 2. The test methods and results are shown in Table 8.

[0123] Table 8: Physical and chemical index determination methods and results

[0124] project method Content (g / 100g) Soluble solids Abbe refractometer ≥6.5 Total Sugar Phenol-sulfuric acid method ≥2.38 protein Kjeldahl method ≥0.53

[0125] It can be seen from Table 8 that various physical and chemical indicators meet the national standards.

[0126] In the present invention, the whey protein hydrolysate used is from Tianjin Haisimo International Trade Co., Ltd.; the xanthan gum, carrageenan, carboxymethyl cellulose (CMC), and guar gum used are from Tianjin Haisimo International Trade Co., Ltd.; the tremella, milk powder, and soft sugar used are from commercial sources;

[0127] The models of the experimental instruments are: TD5002A electronic balance, ZEALWAYGR60DR autoclave, TGL-16G high-speed desktop centrifuge, MYP11-2A magnetic stirrer, YJY-70-60 high-pressure homogenizer, WYA Abbe refractometer, UV-1200 ultraviolet-visible spectrophotometer.

[0128] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a Tremella polysaccharide whey hydrolyzed protein composite beverage, characterized in that: The invention comprises the following raw materials: tremella polysaccharide extract, whey protein hydrolyzate, milk powder and soft sugar. The preparation steps of the tremella polysaccharide whey protein hydrolyzate composite beverage are as follows: Step 1: Weigh a certain weight of Tremella fuciformis, crush it with a grinder, sieve it, and set aside; Step 2: extracting the raw material in step 1; Step 3: preparing whey protein hydrolysate; Step 4: Mix the Tremella polysaccharide and whey protein hydrolyzate obtained in Step 2 and Step 3, and add milk powder, soft sugar and dissolved stabilizer; Step 5: Homogenize, sterilize and bottle the product obtained in step 4.

2. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 1, characterized in that: The addition amount of the tremella extract is 40%-80%, the addition amount of the whey protein hydrolyzate is 1%-5%, the addition amount of the milk powder is 1%-5%, and the addition amount of the soft white sugar is 3%-7%.

3. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 2, characterized in that: The optimal addition amount of the tremella extract is 60%, the optimal addition amount of the whey protein hydrolyzate is 3%, the optimal addition amount of the soft white sugar is 4%, and the optimal addition amount of the milk powder is 3%.

4. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 1, characterized in that: The stabilizer is one of guar gum, carrageenan, CMC or xanthan gum.

5. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 1, characterized in that: The extraction process in step 2 comprises the following steps: S100, mix Tremella powder and purified water at a ratio of 1:70; S200, extraction at 122 °C for 1.0 h; S300, cooling with running water to room temperature; S400, centrifuge at 4000 r / min for 20 min.

6. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 1, characterized in that: The preparation process in step 3 comprises the following steps: S1, placing the whey protein hydrolysate in a beaker and adding ultrapure water to dissolve it to prepare a whey protein hydrolysate with a concentration of 10%; S2, magnetic stirring to make it dissolve evenly; S3, 12 h at 4 °C; S4, after being fully hydrated, is whey protein hydrolyzate.

7. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 1, characterized in that: The preparation process in step 4 is: mixing the Tremella extract and the whey protein hydrolyzate, and adjusting the pH to 4.7 with anhydrous citric acid.

8. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 1, characterized in that: The homogenization step in step 5 includes: S1001, homogenizing the composite Tremella beverage at 55° C. and 15 MPa; S1002, heating the composite Tremella beverage to 60°C and performing secondary homogenization at 25 MPa.

9. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 1, characterized in that: The sterilization process in step 5 is as follows: the beverage is bottled and sealed, and then pasteurized (85° C., 15 min), and then cooled to 25° C. with running water to obtain the composite Tremella beverage.

10. The method for preparing a Tremella polysaccharide whey protein hydrolyzate composite beverage according to claim 1, characterized in that: In the step 1, the crushed Tremella fuciformis is passed through a 40-mesh sieve.

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