Yeast protein beverage and preparation method thereof

Abstract

The invention provides a yeast protein beverage and a preparation method thereof, relates to the technical field of food processing, and is used for solving the technical problem of low bioavailability of protein in related technologies, and the yeast protein beverage comprises the following components in parts by weight: 3-11 parts of yeast protein, 14-23 parts of grease and 1.8-4.2 parts of a stabilizer, the yeast protein beverage can improve the protein uptake and utilization efficiency of a human body.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a yeast protein beverage and a preparation method thereof. Background Art

[0002] Protein is a constituent substance of life. The body's growth and development, tissue replacement and metabolic activities are all inseparable from protein. It is also an element in the formation of brain tissue. Infants and young children are in a period of rapid increase in the number of brain cells. If protein is lacking, it will directly affect their intellectual development.

[0003] The main sources of protein for the Chinese people are livestock and poultry meat, fish, fresh milk, eggs, soybeans, peanuts, etc. In addition, grain crops also contain a certain amount of protein, but the types and quantities of amino acids in grain crops are far from the standards recommended by the World Health Organization. In particular, cereal foods are seriously lacking in lysine and cannot meet people's daily protein needs.

[0004] In order to enrich the variety of protein products, improve people's efficiency in obtaining protein and meet consumers' diverse needs for protein and amino acids, the research and development and production of protein beverage products have developed rapidly in recent years. However, the protein sources of existing protein beverages are mainly plant proteins, and the protein utilization rate is low. A few protein beverages are added with rare animal insects, which are more expensive. Summary of the invention

[0005] In view of the above-mentioned problem that the utilization rate of edible protein in the human body is low, the present invention provides a yeast protein beverage and a preparation method thereof, which are used to improve the human body's protein intake and utilization efficiency.

[0006] To this end, the present invention provides a yeast protein beverage and a preparation method thereof.

[0007] Specifically, the present invention proposes the following technical solutions:

[0008] In a first aspect, the present application provides a yeast protein beverage, which comprises, by weight, 3-11 parts of yeast protein, 14-23 parts of oil and fat, and 1.8-4.2 parts of stabilizer.

[0009] As a possible implementation manner, the yeast protein beverage comprises 2-10 parts of yeast protein, 15-22 parts of fat and 2-4 parts of stabilizer, based on weight; preferably, the yeast protein beverage comprises 6-10 parts of yeast protein, 15-20 parts of fat and 3-4 parts of stabilizer.

[0010] As a possible implementation manner, the fat includes one or more of light cream, anhydrous butter, fresh cream, rapeseed oil, coconut oil, coconut milk and non-dairy creamer; preferably, the fat includes one or more of light cream, rapeseed oil, coconut oil and coconut milk; more preferably, the fat includes one or more of rapeseed oil, coconut oil and coconut milk.

[0011] As a possible implementation, the stabilizer includes a thickener and / or an emulsifier. Preferably, the stabilizer includes a thickener and an emulsifier;

[0012] The thickener comprises one or more of sodium caseinate, gellan gum, citrus fiber, sodium carboxymethyl cellulose, tri-gluconate, microcrystalline cellulose and carrageenan;

[0013] The emulsifier includes one or more of mono / diglycerol fatty acid esters, polyglycerol fatty acid esters, glyceryl monostearate and sucrose fatty acid esters; preferably, the emulsifier includes mono / diglycerol fatty acid esters and / or sucrose fatty acid esters;

[0014] More preferably, the thickener includes 0.2-1 parts of sodium caseinate and 1-2 parts of microcrystalline cellulose, or the thickener includes citrus fiber, sodium carboxymethyl cellulose, microcrystalline cellulose and carrageenan, with a mass ratio of 2-6:1:6-10:2-6:2-4; the emulsifier includes mono / diglycerol fatty acid esters and sucrose fatty acid esters, with a mass ratio of 1:6 / 7-1:3.

[0015] As a possible implementation manner, the yeast protein beverage further comprises one or more of milk powder, cereal powder, cereal concentrate, fruit and vegetable juice, nut paste, white sugar, a first sweetener, edible salt and edible flavor; preferably, the yeast protein beverage further comprises one or more of milk powder, cereal powder, fruit and vegetable juice, nut paste, white sugar, a first sweetener and edible flavor;

[0016] More preferably, the yeast protein beverage further comprises white sugar and edible flavors; further preferably, the yeast protein beverage further comprises milk powder and / or cereal powder.

[0017] As a possible implementation manner, in parts by weight, the milk powder is less than or equal to 95 parts, preferably 48-95 parts; the cereal flour is less than or equal to 110 parts, preferably 4-110 parts; the white sugar is less than or equal to 50 parts, preferably 35-50 parts; the first sweetener is less than or equal to 20 parts, preferably 0.03-20 parts; the edible salt is less than or equal to 0.3 parts; the edible flavor is less than or equal to 1.5 parts, preferably 0.6-1.5 parts.

[0018] As a possible implementation, the milk powder includes one or more of whole milk powder, skim milk powder, concentrated whey protein powder and concentrated milk protein powder; the milk powder is preferably whole milk powder and / or skim milk powder.

[0019] As a possible implementation manner, the first sweetener includes one or more of fructose syrup, sucralose and erythritol.

[0020] As a possible implementation, the yeast protein beverage further comprises a phosphate acidity regulator, wherein the phosphate acidity regulator comprises one or more of sodium tripolyphosphate, sodium hexametaphosphate and dipotassium hydrogen phosphate; preferably, the phosphate acidity regulator comprises sodium tripolyphosphate and / or sodium hexametaphosphate;

[0021] More preferably, the amount of gellan gum, citrus fiber, sodium carboxymethyl cellulose, triglycerol, microcrystalline cellulose and carrageenan is 0.2-1.5 parts by weight, and the amount of mono / diglycerol fatty acid ester, polyglycerol fatty acid ester, glyceryl monostearate and sucrose fatty acid ester is 0.4-1.2 parts by weight.

[0022] In a second aspect, the present application provides a method for preparing a yeast protein beverage as described in any of the above schemes, comprising the following steps:

[0023] The yeast protein and the first water body are mixed at a mass ratio of 1:5-8, and then subjected to a first dispersion treatment and a first homogenization treatment in sequence to obtain a first homogenized liquid;

[0024] The stabilizer and the second water body are mixed in a mass ratio of 1:6-10 and then subjected to a second dispersion treatment to obtain a colloidal solution;

[0025] The first homogenized liquid, the colloid solution and the oil are mixed to obtain a mixed liquid, and a finished product is obtained after a second homogenization treatment, sterilization and filling.

[0026] As a possible implementation manner, before the stabilizer is mixed with water, the preparation method further comprises the step of mixing the stabilizer with white sugar and then mixing with water; preferably, the mixing mass ratio of the stabilizer to white sugar is 1:5-8.

[0027] As a possible implementation manner, before the stabilizer is mixed with water, the preparation method further comprises the step of mixing the stabilizer with phosphate and then mixing with water.

[0028] As a possible implementation manner, the method further includes adding flavoring substances to the mixed liquid, wherein the flavoring substances include one or more of cereal powder, fruit and vegetable juice, nut butter, white sugar and a first sweetener.

[0029] As a possible implementation manner, before the second homogenization process, the preparation method further includes a flavor adding step.

[0030] As a possible implementation manner, the temperature of the first water body is 65-70°C; preferably, the temperature of the second water body is 75-80°C.

[0031] As a possible implementation manner, the first dispersion treatment is shear dispersion for 5-10 min; preferably, the second dispersion treatment is shear dispersion for 15-20 min.

[0032] As a possible implementation manner, the homogenization pressure of the first homogenization treatment is 350-400 Bar; preferably, the secondary pressure of the second homogenization treatment is 60-80 Bar, and the primary pressure is 300-400 Bar.

[0033] As a possible implementation manner, the preparation method further includes the following steps: subjecting the milk powder to hydration treatment and a third homogenization treatment to obtain reconstituted milk; preferably, the mass ratio of the milk powder to water is 1:5-8; more preferably, the temperature of the hydration treatment is 55-60°C; further preferably, the time of the hydration treatment is 20-25min; further preferably, the secondary pressure of the third homogenization treatment is 20-50Bar, and the primary pressure is 150-200Bar.

[0034] The present invention has at least the following beneficial effects:

[0035] The yeast protein beverage provided by the present invention is rich in yeast protein. Its source of acquisition and preparation method are more low-carbon and environmentally friendly than plant proteins such as grains. It does not require arable land and is not restricted by climatic conditions. The yield is more controllable. Moreover, the beverage ingredients obtained with microorganisms as protein sources do not contain antibiotic residues and potentially harmful substances caused by genetically modified organisms. It is worth mentioning that the present invention contains 9 essential amino acids for the human body, and the content ratio of each component is balanced and reasonable. It can not only promote the repair and synthesis of human muscle tissue, but also has the effects of resisting muscle fatigue, regulating intestinal flora, and enriching the diversity of intestinal flora. DETAILED DESCRIPTION

[0036] As described in the background technology, in the related art, protein beverages are mainly based on plant proteins with low human bioavailability. Even if there are a few rare animal protein beverage products, their application and promotion are limited due to their high prices. The inventors have found that the main reason for the above problems is that the plant protein sources used in most protein beverages are mainly plant seeds, including any one of soybeans, peanut kernels, hemp seeds and walnut kernels, and plant protein water or plant protein milk is made with water or dairy products as the base liquid. On the one hand, such products are not suitable for people with lactose intolerance or allergic reactions to peanuts and soybean foods. On the other hand, plant seeds contain anti-nutritional factors and allergenic factors such as plant lectins, oxalic acid and gluten. With the industrialization of agriculture and the pollution of soil texture, the above-mentioned plant protein sources also have potential hazards caused by excessive heavy metals, pesticide residues and genetically modified technology. Therefore, the above two aspects will lead to people's low absorption efficiency of protein in existing protein beverages;

[0037] In addition, the applicant has also found in practice that general plant seeds as a protein source cannot supplement all the essential amino acids for the human body, and there is still a problem of essential amino acid deficiency, for example, a lack of lysine.

[0038] In response to the above technical problems, an embodiment of the present invention provides a yeast protein beverage and a preparation method thereof. A water-based protein beverage is prepared by compounding yeast protein and a stabilizer and controlling the specific dosage of the two. While enriching the variety of protein beverages, the absorption rate of protein in the protein beverage by the human body is improved, and the microbial source protein has the health care effects of regulating the human intestine and improving immunity.

[0039] The present invention is described in detail below through specific examples, and the manufacturers of the raw materials and equipment used in the present example, as well as the equipment and analysis method used for product analysis are described as follows. In the technology of the present invention, non-food raw materials are not involved. The information of the raw materials used in the example is shown in Table 1. It should be noted that the red rice, red beans, red sorghum and millet contained in the composite red grain powder formula in Table 1 can be prepared in any proportion. Preferably, the mass ratio of red rice, red beans, red sorghum and millet is 4:2.5:2.5:1; the preferred mass ratio of black rice, black wheat, black sesame, millet and black beans in the composite black grain powder is 3:2.5:3:0.5:1.

[0040] In addition, it can be understood that the several stabilizer formulas shown in Table 1 are only several stabilizers preferably used in some embodiments of the present invention, and the specific amounts of the components in the stabilizer are not limited to these embodiments. Preferably, in parts by weight, the amounts of gellan gum, citrus fiber, sodium carboxymethyl cellulose, trisammonium gum, microcrystalline cellulose and carrageenan are all in the range of 0.2-1.5 parts, and the amounts of mono / diglycerol fatty acid esters, polyglycerol fatty acid esters, monostearate glyceryl and sucrose fatty acid esters are all in the range of 0.4-1.2 parts.

[0041] Table 1 Raw materials used in the examples

[0042]

[0043]

[0044]

[0045] It should be noted that the thickening emulsifier described in the table is a stabilizer, and the selection in the embodiment formula includes a thickener and / or an emulsifier, the thickener is one or a combination of two or more of gellan gum, citrus fiber, sodium carboxymethyl cellulose, triglycerol, microcrystalline cellulose and carrageenan, and the emulsifier is mono / diglycerol fatty acid ester, polyglycerol fatty acid ester and / or sucrose fatty acid ester; the sterilization and filling process adopted in the embodiment of the present invention is an ultra high temperature instantaneous sterilization (UHT) sterilization combined with an aseptic filling process.

[0046] In addition, in the embodiments of the present application, the difference between the preparation method of the beverage containing lactic yeast protein and the beverage without lactic yeast protein includes the step of reducing the dairy product to obtain reconstituted milk. Moreover, the homogenization pressure of the dairy product is lower than that of the non-dairy product. In this way, considering that the milky structure is formed by the interaction of lipids and water, the lipids are stabilizers of the emulsion and can prevent the separation of the aqueous phase and the oil phase. During the homogenization process, the emulsion is processed into uniform particles by high-speed rotating blades or high-pressure pumps and other equipment. The homogenization pressure range is designed by characteristics to make the emulsion more stable while reducing energy consumption compared to the high-pressure process.

[0047] Embodiment 1:

[0048] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0049] 6 parts of yeast protein, 45 parts of white sugar, 15 parts of coconut oil, 5 parts of coconut milk, 4 parts of thickening emulsifier (0.6 parts of sodium caseinate, 1.2 parts of mono- and di-glycerol fatty acid esters, 0.7 parts of sucrose fatty acid esters, 1.5 parts of microcrystalline cellulose) and 0.6 parts of food flavoring, and the balance is water.

[0050] The preparation method of this embodiment is as follows:

[0051] Heat the batching water 6 times the yeast protein to 68°C, slowly add the yeast protein to the heated batching water, keep warm and perform shear dispersion for 8 minutes, and then perform the first homogenization treatment twice at a pressure of 380 Bar to obtain a first homogenized liquid;

[0052] Heat the batching water with an amount of 8 times the amount of the thickening emulsifier to 78°C, mix the white sugar with the thickening emulsifier with an amount of 6 times the amount of the thickening emulsifier and put it into the batching water, stir at high shear until no particles are visible to the naked eye, and stir for 18 minutes to obtain a colloidal solution;

[0053] It is understandable that mixing white sugar to obtain a colloid can prevent some of the colloid powders from agglomerating and improve the dispersibility of the colloid.

[0054] The first homogenized liquid and the colloidal solution are mixed to obtain a first mixed liquid, coconut oil, coconut milk and remaining white sugar are added to the first mixed liquid in sequence, the mixed liquid is mixed at 63° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye, and finally flavors are added and the volume is fixed to obtain a fixed volume solution;

[0055] The constant volume liquid is heated to 63° C. and subjected to a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0056] Sterilization and filling: sterilize the second homogenized liquid at 137°C for 3s, and then perform aseptic filling to obtain the finished protein beverage.

[0057] Embodiment 2:

[0058] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0059] 95 parts of whole milk powder, 6 parts of yeast protein, 35 parts of white sugar, 15 parts of coconut milk, 13 parts of thickening emulsifier TK and 1.3 parts of food flavoring, the balance is water.

[0060] The preparation method of this embodiment is as follows:

[0061] The reconstituted milk is prepared by heating the batching water of 6 times the whole milk powder to 58° C., adding the milk powder to the heated batching water and keeping the water warm for 22 minutes, and homogenizing the water after the hydration to obtain the reconstituted milk, wherein the homogenization pressure is 30 / 180 bar (i.e., first adjusting the secondary pressure to 30 bar, and then adjusting the primary pressure to 180 bar);

[0062] Heat the batching water 6 times the yeast protein to 68°C, slowly add the yeast protein to the heated batching water, keep warm and perform shear dispersion for 8 minutes, and then perform the first homogenization treatment twice at a pressure of 380 Bar to obtain a first homogenized liquid;

[0063] Heat the batching water in an amount of 8 times the thickening emulsifier to 78°C, mix the white sugar in an amount of 6 times the thickening emulsifier with the thickening emulsifier and then add it into the batching water, stir at high shear until no particles are visible to the naked eye, preferably the stirring time of high shear stirring is 18 minutes, to obtain a colloidal solution;

[0064] The reconstituted milk, the first homogenized liquid and the colloidal solution are mixed to obtain a first mixed liquid, coconut milk and the remaining white sugar are added to the first mixed liquid in sequence, the mixed liquid is mixed at 63° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye, and finally flavors are added and the volume is fixed to obtain a fixed volume solution;

[0065] The constant volume liquid is heated to 63° C. and subjected to a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0066] Sterilization and filling: sterilize the second homogenized liquid at 137°C for 3s, and then perform aseptic filling to obtain the finished protein beverage.

[0067] Embodiment 3:

[0068] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0069] 95 parts of whole milk powder, 6 parts of yeast protein, 20 parts of sweet corn flour, 45 parts of white sugar, 22 parts of thickening emulsifier TK and 1.5 parts of food flavoring, the balance is water.

[0070] The preparation method of this embodiment is as follows:

[0071] The reconstituted milk is prepared by heating the batching water of 5 times the whole milk powder to 55° C., adding the milk powder to the heated batching water and keeping the water warm for 20 minutes, and homogenizing the water after the hydration to obtain the reconstituted milk, wherein the homogenization pressure is 30 / 180 bar (i.e., first adjusting the secondary pressure to 30 bar, and then adjusting the primary pressure to 180 bar);

[0072] Heat the batch water 5 times the yeast protein to 65°C, slowly add the yeast protein to the heated batch water, keep warm and perform shear dispersion for 5 minutes, and then perform the first homogenization treatment twice at a pressure of 350 Bar to obtain a first homogenized liquid;

[0073] Heat the batching water of 6 times the thickening emulsifier to 75°C, mix the white sugar of 5 times the thickening emulsifier with the thickening emulsifier and put it into the batching water, stir at high shear until no particles are visible to the naked eye, and stir for 15 minutes to obtain a colloidal solution;

[0074] The reconstituted milk, the first homogenized liquid and the colloidal solution are mixed to obtain a first mixed liquid, sweet corn powder and the remaining white sugar are added to the first mixed liquid in sequence, the mixed liquid is mixed at 60° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye, and finally flavors are added and the volume is fixed to obtain a fixed volume solution;

[0075] The constant volume liquid is heated to 60° C. and subjected to a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 60 / 300 Bar (i.e., the secondary pressure is first adjusted to 60 bar, and then the primary pressure is adjusted to 300 bar);

[0076] Sterilization and filling: sterilize the second homogenized liquid at 137°C for 3s, and then perform aseptic filling to obtain the finished protein beverage.

[0077] Embodiment 4:

[0078] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0079] 95 parts of whole milk powder, 35 parts of white granulated sugar, 10 parts of enzymatic oatmeal powder, 7 parts of yeast protein, 1 part of osmanthus concentrate, 3.2 parts of thickening emulsifier (2 parts of microcrystalline cellulose, 0.2 parts of gellan gum, 0.6 parts of mono- and diglycerol fatty acid esters and 0.4 parts of sucrose fatty acid esters), 0.2 parts of sodium tripolyphosphate, 0.25 parts of sodium hexametaphosphate and 1.35 parts of food flavors, and the balance is water.

[0080] The preparation method of this embodiment is as follows:

[0081] The reconstituted milk is prepared by heating the batching water of 8 times the whole milk powder to 60° C., adding the milk powder to the heated batching water and keeping the water warm for 25 minutes, and homogenizing the water after the hydration to obtain the reconstituted milk, wherein the homogenization pressure is 30 / 180 bar (i.e., first adjusting the secondary pressure to 30 bar, and then adjusting the primary pressure to 180 bar);

[0082] Heat the batch water with a volume of 8 times the yeast protein to 70°C, slowly add the yeast protein to the heated batch water, keep warm and perform shear dispersion for 10 minutes, and then perform the first homogenization treatment twice at a pressure of 400 Bar to obtain a first homogenized liquid;

[0083] Heat the batching water with 10 times the amount of thickening emulsifier to 80°C, mix the white sugar, phosphate and thickening emulsifier with 8 times the amount of thickening emulsifier and put them into the batching water, stir at high shear until no particles are visible to the naked eye, and stir for 20 minutes to obtain a colloidal solution;

[0084] The reconstituted milk, the first homogenized liquid and the colloidal solution are mixed to obtain a first mixed liquid, and enzymatically hydrolyzed oatmeal powder, osmanthus concentrate and the remaining white sugar are added to the first mixed liquid in sequence, the mixed liquid is mixed at 65° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye, and finally, flavors are added and the volume is fixed to obtain a fixed volume solution;

[0085] The constant volume liquid is heated to 65° C. and subjected to a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 80 / 400 Bar (i.e., the secondary pressure is first adjusted to 80 bar, and then the primary pressure is adjusted to 400 bar);

[0086] Sterilization and filling: sterilize the second homogenized liquid at 137°C for 3s, and then perform aseptic filling to obtain the finished protein beverage.

[0087] Embodiment 5:

[0088] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0089] 48 parts of whole milk powder, 50 parts of white sugar, 25 parts of composite red grain powder, 10 parts of yeast protein, 5 parts of concentrated red date juice, 13 parts of thickening emulsifier TK, 0.7 parts of Sanzan gum and 0.9 parts of food flavoring, the balance is water.

[0090] The preparation method of this embodiment is as follows:

[0091] The reconstituted milk is prepared by heating the batching water of 6 times the whole milk powder to 58° C., adding the milk powder to the heated batching water and keeping the water warm for 22 minutes, and homogenizing the water after the hydration to obtain the reconstituted milk, wherein the homogenization pressure is 30 / 180 bar (i.e., first adjusting the secondary pressure to 30 bar, and then adjusting the primary pressure to 180 bar);

[0092] Heat the batching water 6 times the yeast protein to 68°C, slowly add the yeast protein to the heated batching water, keep warm and perform shear dispersion for 8 minutes, and then perform the first homogenization treatment twice at a pressure of 380 Bar to obtain a first homogenized liquid;

[0093] Heat the batching water 8 times the amount of thickening emulsifier to 78°C, add 6 times the amount of white sugar, thickening emulsifier and Sanzan gum to the batching water, stir at high shear until no particles are visible to the naked eye, and stir for 18 minutes to obtain a colloidal solution;

[0094] The reconstituted milk, the first homogenized liquid and the colloidal solution are mixed to obtain a first mixed liquid, and the cereal powder, the concentrated red date juice and the remaining white sugar are sequentially added to the first mixed liquid, the mixed liquid is mixed at 63° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye, and finally, flavors are added and the volume is fixed to obtain a fixed volume solution;

[0095] The constant volume liquid is heated to 63° C. and subjected to a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0096] Sterilization and filling: sterilize the second homogenized liquid at 137°C for 3s, and then perform aseptic filling to obtain the finished protein beverage.

[0097] Embodiment 6:

[0098] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0099] 48 parts of whole milk powder, 35 parts of white sugar, 25 parts of composite black grain powder, 10 parts of yeast protein, 13 parts of thickening emulsifier TK, 10 parts of concentrated red date juice, 0.7 parts of Sanzan gum and 0.03 parts of sucralose, and the balance is water.

[0100] The preparation method of this embodiment is as follows:

[0101] The reconstituted milk is prepared by heating the batching water of 6 times the whole milk powder to 58° C., adding the milk powder to the heated batching water and keeping the water warm for 22 minutes, and homogenizing the water after the hydration to obtain the reconstituted milk, wherein the homogenization pressure is 30 / 180 bar (i.e., first adjusting the secondary pressure to 30 bar, and then adjusting the primary pressure to 180 bar);

[0102] Heat the batching water 6 times the yeast protein to 68°C, slowly add the yeast protein to the heated batching water, keep warm and perform shear dispersion for 8 minutes, and then perform the first homogenization treatment twice at a pressure of 380 Bar to obtain a first homogenized liquid;

[0103] Heat the batching water 8 times the amount of thickening emulsifier to 78°C, add 6 times the amount of white sugar, thickening emulsifier and Sanzan gum to the batching water, stir at high shear until no particles are visible to the naked eye, and stir for 18 minutes to obtain a colloidal solution;

[0104] The reconstituted milk, the first homogenized liquid and the colloidal solution are mixed to obtain a first mixed liquid, and the cereal powder, the concentrated red date juice, sucralose and the remaining white sugar are sequentially added to the first mixed liquid, the mixed liquid is mixed at 63° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye, and finally, flavors are added and the volume is fixed to obtain a fixed volume solution;

[0105] The constant volume liquid is heated to 63° C. and subjected to a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0106] Sterilization and filling: sterilize the second homogenized liquid at 137°C for 3s, and then perform aseptic filling to obtain the finished protein beverage.

[0107] Embodiment 7:

[0108] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0109] 48 parts of whole milk powder, 35 parts of white sugar, 5 parts of yeast protein, 4 parts of flaxseed protein, 20 parts of erythritol, 10 parts of avocado puree, 2 parts of compound thickening emulsifier TK1 and 0.9 parts of food flavoring, and the balance is water.

[0110] The preparation method of this embodiment is as follows:

[0111] The reconstituted milk is prepared by heating the batching water of 6 times the whole milk powder to 58° C., adding the milk powder to the heated batching water and keeping the water warm for 22 minutes, and homogenizing the water after the hydration to obtain the reconstituted milk, wherein the homogenization pressure is 30 / 180 bar (i.e., first adjusting the secondary pressure to 30 bar, and then adjusting the primary pressure to 180 bar);

[0112] Heat the batching water 6 times the yeast protein to 68°C, slowly add the yeast protein to the heated batching water, keep warm and perform shear dispersion for 8 minutes, and then perform the first homogenization treatment twice at a pressure of 380 Bar to obtain a first homogenized liquid;

[0113] Heat the batching water 8 times the amount of thickening emulsifier to 78°C, add 6 times the amount of white sugar, thickening emulsifier and Sanzan gum to the batching water, stir at high shear until no particles are visible to the naked eye, and stir for 18 minutes to obtain a colloidal solution;

[0114] The reconstituted milk, the first homogenized liquid and the colloidal solution are mixed to obtain a first mixed liquid, flaxseed protein, erythritol, avocado puree and the remaining white sugar are added to the first mixed liquid in sequence, the mixed liquid is mixed at 63° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye, and finally flavors are added and the volume is fixed to obtain a fixed volume solution;

[0115] The constant volume liquid is heated to 63° C. and subjected to a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0116] Sterilization and filling: sterilize the second homogenized liquid at 137°C for 3s, and then perform aseptic filling to obtain the finished protein beverage.

[0117] Embodiment 8:

[0118] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0119] 110 parts of oatmeal flour, 22 parts of rapeseed oil, 3.0 parts of compound stabilizer MCG811F, 8 parts of yeast protein, 0.3 parts of dipotassium hydrogen phosphate, 0.3 parts of edible salt, and water to make up the balance.

[0120] The preparation method of this embodiment is as follows:

[0121] Prepare cereal slurry: heat the batching water which is 6 times of oat flour to 63°C, add oat flour and yeast protein to the heated batching water, shear and stir to disperse for 10 minutes, then add rapeseed oil and compound stabilizer in sequence, continue shearing, stirring and dispersing for 10 minutes to obtain a dispersion.

[0122] Homogenization: Heat the dispersion to 63°C and homogenize to obtain a homogenized liquid. The homogenization pressure is 70 / 350 bar (i.e., first adjust the secondary pressure to 70 bar, and then adjust the primary pressure to 350 bar);

[0123] Make up the volume: Make up the volume of the homogenized liquid to the amount of ingredients and add edible salt to the homogenized liquid to obtain the made up volume solution.

[0124] Sterilization and filling: sterilize the fixed volume liquid at 137°C for 5s. After sterilization, perform aseptic filling to obtain the finished protein beverage.

[0125] Embodiment 9:

[0126] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the beverage, and the formula is as follows:

[0127] 40 parts of whole milk powder, 10 parts of skim milk powder, 30 parts of white granulated sugar, 15 parts of fructose syrup, 8 parts of enzymatic oatmeal powder, 7 parts of peanut butter, 5 parts of walnut paste, 5 parts of almond paste, 4 parts of yeast protein, 5 parts of hazelnut paste, 2 parts of compound thickening and emulsifying stabilizer FC8210, 0.02 parts of sucralose, 1.2 parts of food flavoring, and the balance is water.

[0128] The preparation method of this embodiment is as follows:

[0129] The reconstituted milk is prepared by heating the batching water of 6 times the whole milk powder and skim milk powder to 58° C., adding the milk powder to the heated batching water and keeping the water warm for 22 minutes, and homogenizing the water after the hydration to obtain the reconstituted milk, wherein the homogenization pressure is 30 / 180 bar (i.e., first adjusting the secondary pressure to 30 bar, and then adjusting the primary pressure to 180 bar);

[0130] Heat the batching water 6 times the amount of yeast protein to 68°C, slowly add yeast protein, oatmeal powder, peanut butter, walnut butter and hazelnut butter to the heated batching water, keep warm and perform shear dispersion for 8 minutes, and then perform the first homogenization treatment twice at a pressure of 380 Bar to obtain a first homogenized liquid;

[0131] The reconstituted milk and the first homogenized liquid are mixed and heated to 68°C to obtain a mixed liquid, the compound thickening emulsifier is dry-mixed with 6 to 10 times of white sugar, and then slowly added into the mixed liquid, and sheared and stirred for 10 to 15 minutes to obtain a colloidal solution;

[0132] Add the remaining white sugar into the colloidal solution, stir and dissolve, and then perform a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 30 / 180 Bar (i.e., first adjust the secondary pressure to 30 bar, and then adjust the primary pressure to 180 bar). Finally, add the essence and adjust the volume to obtain a constant volume liquid;

[0133] Sterilization and filling: sterilize the second homogenized liquid at 137°C for 3s, and then perform aseptic filling to obtain the finished protein beverage.

[0134] Example 10

[0135] Based on Example 1, the raw material formula of the yeast protein beverage is changed to:

[0136] The proportions of the raw materials are based on 1000 parts of the total weight of the beverage, including 3 parts of yeast protein, 45 parts of white sugar, 15 parts of coconut oil, 5 parts of coconut milk, 4 parts of thickening emulsifier (0.6 parts of sodium caseinate, 1.2 parts of mono- and di-glycerol fatty acid esters, 0.7 parts of sucrose fatty acid esters, 1.5 parts of microcrystalline cellulose), 0.6 parts of food flavoring, and the balance is made up of water.

[0137] Heat the batching water 6 times the yeast protein to 68°C, slowly add the yeast protein to the heated batching water, keep warm and perform shear dispersion for 8 minutes, and then perform the first homogenization treatment twice at a pressure of 380 Bar to obtain a first homogenized liquid;

[0138] Heat the batching water with an amount of 8 times the amount of the thickening emulsifier to 78°C, mix the white sugar with the thickening emulsifier with an amount of 6 times the amount of the thickening emulsifier and put it into the batching water, stir at high shear until no particles are visible to the naked eye, and stir for 18 minutes to obtain a colloidal solution;

[0139] The first homogenized liquid and the colloidal solution are mixed to obtain a first mixed liquid, coconut oil, coconut milk and remaining white sugar are added to the first mixed liquid in sequence, the mixed liquid is mixed at 63° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye, and finally flavors are added and the volume is fixed to obtain a fixed volume solution;

[0140] The constant volume liquid is heated to 63° C. and subjected to a second homogenization treatment to obtain a second homogenized liquid, wherein the homogenization pressure is 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0141] Sterilization and filling: sterilize the second homogenized liquid at 137° C. for 3 seconds, and aseptically fill it after sterilization to obtain a finished protein beverage. The preparation method and process parameters in this embodiment are the same as those in Example 1.

[0142] Embodiment 11

[0143] The raw material formula of yeast protein beverage is:

[0144] The proportion of each raw material is based on 1000 parts of the total weight of the beverage, 100 parts of oatmeal concentrate, 22 parts of rapeseed oil, 3.0 parts of compound stabilizer MCG811F, 11 parts of yeast protein, 0.3 parts of dipotassium hydrogen phosphate, 0.3 parts of edible salt, and water makes up the balance.

[0145] Preparation method:

[0146] (1) Preparation of cereal stock solution: Heat the batching water 5 times the amount of oat concentrate to 62° C., then slowly add the oat concentrate and yeast protein, shear and stir to disperse for 12 minutes, then add rapeseed oil and compound stabilizer in sequence, and continue shearing, stirring and dispersing for 12 minutes;

[0147] (2) Homogenization: The material obtained in step (1) is heated to 62° C. and homogenized at a homogenization pressure of 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0148] (3) Volume adjustment: adjust the volume of the material obtained in (2) to the amount of ingredients, and add edible salt according to the formula;

[0149] (4) Sterilization and filling: The semi-finished product obtained in step (3) is sterilized at a sterilization parameter of 137°C / 5s, and aseptic filling is performed after sterilization is completed.

[0150] Example 12

[0151] The formula of yeast protein drink is:

[0152] The proportion of each raw material is based on 1000 parts of the total weight of the beverage, 100 parts of oatmeal concentrate, 23 parts of rapeseed oil, 3.0 parts of compound stabilizer MCG811F, 8 parts of yeast protein, 0.3 parts of dipotassium hydrogen phosphate, 0.3 parts of edible salt, and water makes up the balance.

[0153] Preparation method:

[0154] (1) Preparation of cereal stock solution: Heat the batching water 4 times the amount of oat concentrate to 60° C., then slowly add the oat concentrate and yeast protein, shear and stir to disperse for 10 minutes, then add rapeseed oil and compound stabilizer in sequence, and continue shearing, stirring and dispersing for 10 minutes;

[0155] (2) Homogenization: The material obtained in step (1) is heated to 60° C. and homogenized at a homogenization pressure of 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0156] (3) Volume adjustment: adjust the volume of the material obtained in (2) to the amount of ingredients, and add edible salt according to the formula;

[0157] (4) Sterilization and filling: The semi-finished product obtained in step (3) is sterilized at a sterilization parameter of 137°C / 5s, and aseptic filling is performed after sterilization is completed.

[0158] Embodiment 13

[0159] The raw material formula of yeast protein beverage is:

[0160] The proportions of the raw materials are based on 1000 parts of the total weight of the beverage, 100 parts of oatmeal concentrate, 14 parts of rapeseed oil, 3.0 parts of compound stabilizer MCG811F, 8 parts of yeast protein, 0.3 parts of dipotassium hydrogen phosphate, 0.3 parts of edible salt, and the balance is made up of water.

[0161] Preparation method:

[0162] (1) Preparation of cereal stock solution: Heat the batching water 6 times the amount of oat concentrate to 65° C., then slowly add the oat concentrate and yeast protein, shear and stir to disperse for 15 minutes, then add rapeseed oil and compound stabilizer in sequence, and continue shearing, stirring and dispersing for 15 minutes;

[0163] (2) Homogenization: The material obtained in step (1) is heated to 65° C. and homogenized at a homogenization pressure of 70 / 350 Bar (i.e., the secondary pressure is first adjusted to 70 bar, and then the primary pressure is adjusted to 350 bar);

[0164] (3) Volume adjustment: adjust the volume of the material obtained in (2) to the amount of ingredients, and add edible salt according to the formula;

[0165] (4) Sterilization and filling: The semi-finished product obtained in step (3) is sterilized at a sterilization parameter of 137°C / 5s, and aseptic filling is performed after sterilization is completed.

[0166] Embodiment 14

[0167] The raw material formula of yeast protein beverage is:

[0168] The proportions of the raw materials are based on 1000 parts of the total weight of the beverage, including 110 parts of oatmeal powder, 22 parts of rapeseed oil, 1.8 parts of compound stabilizer MCG811F, 8 parts of yeast protein, 0.3 parts of dipotassium hydrogen phosphate, 0.3 parts of edible salt, and the balance is made up of water.

[0169] The preparation method of this embodiment is as follows:

[0170] Prepare cereal slurry: heat the batching water which is 8 times the amount of oat flour to 65°C, add oat flour and yeast protein to the heated batching water, shear and stir to disperse for 15 minutes, then add rapeseed oil and compound stabilizer in sequence, continue shearing, stirring and dispersing for 15 minutes to obtain a dispersion.

[0171] Homogenization: Heat the dispersion to 65°C and homogenize to obtain a homogenized liquid. The homogenization pressure is 70 / 350 bar (i.e., first adjust the secondary pressure to 70 bar, and then adjust the primary pressure to 350 bar);

[0172] Make up the volume: Make up the volume of the homogenized liquid to the amount of ingredients and add edible salt to the homogenized liquid to obtain the made up volume solution.

[0173] Sterilization and filling: sterilize the fixed volume liquid at 137°C for 5s. After sterilization, perform aseptic filling to obtain the finished protein beverage.

[0174] Embodiment 15

[0175] The raw material formula of yeast protein beverage is:

[0176] The proportions of the raw materials are based on 1000 parts of the total weight of the beverage, including 110 parts of oatmeal powder, 14 parts of rapeseed oil, 4.2 parts of compound stabilizer MCG811F, 8 parts of yeast protein, 0.3 parts of dipotassium hydrogen phosphate, 0.3 parts of edible salt, and the balance is made up of water.

[0177] The preparation method of this embodiment is as follows:

[0178] Prepare cereal slurry: heat the batching water which is 7 times the amount of oat flour to 62°C, add oat flour and yeast protein to the heated batching water, shear and stir to disperse for 14 minutes, then add rapeseed oil and compound stabilizer in sequence, continue shearing, stirring and dispersing for 14 minutes to obtain a dispersion.

[0179] Homogenization: Heat the dispersion to 62°C and homogenize to obtain a homogenized liquid. The homogenization pressure is 70 / 350 bar (i.e., first adjust the secondary pressure to 70 bar, and then adjust the primary pressure to 350 bar);

[0180] Make up the volume: Make up the volume of the homogenized liquid to the amount of ingredients and add edible salt to the homogenized liquid to obtain the made up volume solution.

[0181] Sterilization and filling: sterilize the fixed volume liquid at 137°C for 5s. After sterilization, perform aseptic filling to obtain the finished protein beverage.

[0182] Example 16

[0183] On the basis of Example 1, 15 parts of coconut oil and 5 parts of coconut milk were replaced by 20 parts of cream.

[0184] Embodiment 17

[0185] On the basis of Example 1, 15 parts of coconut oil and 5 parts of coconut milk were replaced by 20 parts of anhydrous butter.

[0186] Embodiment 18

[0187] On the basis of Example 1, 15 parts of coconut oil and 5 parts of coconut milk were replaced by 20 parts of fresh cream.

[0188] Embodiment 19

[0189] On the basis of Example 1, 15 parts of coconut oil and 5 parts of coconut milk were replaced by 20 parts of non-dairy creamer.

[0190] Comparative Example:

[0191] Based on the above Example 1, 6 parts of yeast protein were replaced by 6 parts of pea protein.

[0192] Finished product inspection:

[0193] A product sensory evaluation test was conducted on Examples 1-15 and the comparative examples. The evaluation test was conducted before or after the sterilization treatment. The semi-finished product can also be inspected before the homogenization treatment and then the sterilization and filling process is carried out. The evaluation test is specifically as follows: 15 professional evaluators conducted a sensory test on Examples 1-15 and the comparative examples. The test content included the taste, appearance and mouthfeel of the tested products. The evaluation criteria and evaluation results are shown in Tables 2 and 3.

[0194] Table 2

[0195]

[0196] Table 3

[0197]

[0198]

[0199] Compared with general plant protein beverages in the related art, such as pea protein in the comparative example, the yeast protein beverages provided in Examples 1-15 of the present application can not only improve the protein absorption efficiency, but also the yeast protein beverages provided in Examples 1-10 are significantly better than the comparative example in terms of the overall results of sensory evaluation, while Examples 11-15 are equivalent to the comparative example.

[0200] In particular, it can be seen from Examples 10 and 11 that when the amount of yeast protein added is slightly less, the protein content will be lower and the texture of the beverage will be affected. When the yeast protein content is too high, the yeast smell will be heavier. The appropriate yeast protein content in the beverage formula system of the present application can ensure a smooth taste of the beverage while having a slightly unique granular taste. Too much oil content will make the beverage too sticky, and too little oil content cannot be neutralized with the yeast protein to maintain a suitable granular taste. The preferred components and specific content of the stabilizer can improve the uniformity of the yeast protein beverage, thereby avoiding the separation of oil components and the generation of unstable properties such as precipitation and gel in the beverage.

[0201] The yeast protein beverage provided in the present application achieves excellent smell, taste and mouthfeel characteristics by synergizing yeast protein, oil and stabilizer (compound thickener), thus showing great application potential.

[0202] It is worth mentioning that the acidity regulator used in Examples 4 and 11-15 can not only prevent the pH from decreasing during the sterilization process, which may lead to changes in the shelf life of the product, but also protect the protein by means of the polyanion effect of phosphate, thereby preventing the protein from undergoing drastic denaturation and precipitation. It can be combined with other preferred ingredient formulas and preparation process parameters of the present application to further improve the stability of yeast protein in yeast protein beverages.

Claims

1. A yeast protein beverage, characterized in that: Calculated by weight, it includes 3-11 parts of yeast protein, 14-23 parts of oil and fat and 1.8-4.2 parts of stabilizer.

2. The yeast protein beverage according to claim 1, characterized in that: In parts by weight, the yeast protein beverage comprises 2-10 parts of yeast protein, 15-22 parts of fat and 2-4 parts of stabilizer; Preferably, the yeast protein beverage comprises 6-10 parts of yeast protein, 15-20 parts of fat and 3-4 parts of stabilizer.

3. The yeast protein beverage according to claim 1 or 2, characterized in that: The oils and fats include one or more of light cream, anhydrous butter, fresh cream, rapeseed oil, coconut oil, coconut milk and non-dairy creamer; Preferably, the oil comprises one or more of cream, rapeseed oil, coconut oil and coconut milk; More preferably, the oil comprises one or more of rapeseed oil, coconut oil and coconut milk.

4. The yeast protein beverage according to any one of claims 1 to 3, characterized in that: The stabilizer includes a thickener and / or an emulsifier; preferably, the stabilizer includes a thickener and an emulsifier; The thickener comprises one or more of sodium caseinate, gellan gum, citrus fiber, sodium carboxymethyl cellulose, tri-gluconate, microcrystalline cellulose and carrageenan; The emulsifier includes one or more of mono / diglycerol fatty acid esters, polyglycerol fatty acid esters, glyceryl monostearate and sucrose fatty acid esters; preferably, the emulsifier includes mono / diglycerol fatty acid esters and / or sucrose fatty acid esters; More preferably, the thickener includes 0.2-1 parts of sodium caseinate and 1-2 parts of microcrystalline cellulose, or the thickener includes citrus fiber, sodium carboxymethyl cellulose, microcrystalline cellulose and carrageenan, with a mass ratio of 2-6:1:6-10:2-6:2-4; the emulsifier includes mono / diglycerol fatty acid esters and sucrose fatty acid esters, with a mass ratio of 1:6 / 7-1:

3.

5. The yeast protein beverage according to any one of claims 1 to 4, characterized in that: The yeast protein beverage further comprises one or more of milk powder, grain powder, grain concentrate, fruit and vegetable juice, nut butter, white sugar, a first sweetener, edible salt and edible flavoring; Preferably, the yeast protein beverage further comprises one or more of milk powder, cereal powder, fruit and vegetable juice, nut butter, white sugar, a first sweetener and edible flavor; More preferably, the yeast protein beverage further comprises white sugar and edible flavors; further preferably, the yeast protein beverage further comprises milk powder and / or cereal powder.

6. The yeast protein beverage according to claim 5, characterized in that: In parts by weight, the milk powder is less than or equal to 95 parts, preferably 48-95 parts; the cereal flour is less than or equal to 110 parts, preferably 4-110 parts; the white sugar is less than or equal to 50 parts, preferably 35-50 parts; The first sweetener is less than or equal to 20 parts, preferably 0.03-20 parts; the edible salt is less than or equal to 0.3 parts; The edible flavor is less than or equal to 1.5 parts, preferably 0.6-1.5 parts.

7. The yeast protein beverage according to claim 5 or 6, characterized in that: The milk powder includes one or more of whole milk powder, skim milk powder, concentrated whey protein powder and concentrated milk protein powder; the milk powder is preferably whole milk powder and / or skim milk powder.

8. The yeast protein beverage according to any one of claims 5 to 7, characterized in that: The first sweetener includes one or more of fructose syrup, sucralose and erythritol.

9. The yeast protein beverage according to any one of claims 1 to 8, characterized in that: The yeast protein beverage further comprises a phosphate acidity regulator, wherein the phosphate acidity regulator comprises one or more of sodium tripolyphosphate, sodium hexametaphosphate and dipotassium hydrogen phosphate; Preferably, the phosphate acidity regulator includes sodium tripolyphosphate and / or sodium hexametaphosphate.

10. A method for preparing a yeast protein beverage according to any one of claims 1 to 9, characterized in that: The following steps are involved: The yeast protein and the first water body are mixed at a mass ratio of 1:5-8, and then subjected to a first dispersion treatment and a first homogenization treatment in sequence to obtain a first homogenized liquid; The stabilizer and the second water body are mixed in a mass ratio of 1:6-10 and then subjected to a second dispersion treatment to obtain a colloidal solution; The first homogenized liquid, the colloid solution and the oil are mixed to obtain a mixed liquid, and a finished product is obtained after a second homogenization treatment, sterilization and filling.

11. The preparation method according to claim 10, characterized in that: Before the stabilizer is mixed with water, the method further includes mixing the stabilizer with white sugar and then mixing with water; preferably, the mixing mass ratio of the stabilizer to white sugar is 1:5-8.

12. The preparation method according to claim 10 or 11, characterized in that: Before the stabilizer is mixed with water, the stabilizer is mixed with phosphate and then mixed with water.

13. The preparation method according to any one of claims 10 to 12, characterized in that: The method also includes the step of adding flavoring substances into the mixed liquid, wherein the flavoring substances include one or more of cereal powder, fruit and vegetable juice, nut butter, white sugar and a first sweetener.

14. The preparation method according to any one of claims 10 to 13, characterized in that: Before the second homogenization process, the method further includes a flavor adding step.

15. The preparation method according to any one of claims 10 to 14, characterized in that: The temperature of the first water body is 65-70°C; preferably, the temperature of the second water body is 75-80°C.

16. The preparation method according to any one of claims 10 to 15, characterized in that: The first dispersion treatment is shear dispersion for 5-10 min; preferably, the second dispersion treatment is shear dispersion for 15-20 min.

17. The preparation method according to any one of claims 10 to 16, characterized in that: The homogenization pressure of the first homogenization treatment is 350-400 Bar; preferably, the secondary pressure of the second homogenization treatment is 60-80 Bar, and the primary pressure is 300-400 Bar.

18. The preparation method according to any one of claims 10 to 17, characterized in that: The following steps are also included: The reconstituted milk is obtained by subjecting the milk powder to hydration treatment and the third homogenization treatment; preferably, the mass ratio of the milk powder to water is 1:5-8; more preferably, the temperature of the hydration treatment is 55-60°C; further preferably, the time of the hydration treatment is 20-25min; further preferably, the secondary pressure of the third homogenization treatment is 20-50Bar, and the primary pressure is 150-200Bar.

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