Liquid protein aggregate, preparation method thereof and protein beverage prepared from liquid protein aggregate

Abstract

The invention discloses a liquid protein aggregate, a preparation method thereof and a protein beverage prepared from the liquid protein aggregate. The liquid protein aggregate comprises protein with positive charges, protein with negative charges, edible inorganic salt and water, the protein with the positive charges is at least one of egg white source lysozyme and bovine source lactoferrin, and the protein with the negative charges is at least one of egg white source lysozyme and bovine source lactoferrin. The protein with negative charges is at least one of whey protein, soybean protein, pea protein and ovalbumin. The liquid protein aggregate has the advantages of being high in protein content, good in storage stability, good in taste, good in antibacterial effect and the like, the preparation method is simple, the production cost is low, energy consumption is low, and the liquid protein aggregate can be directly used as a protein beverage to be eaten, can also be added into other foods and has very wide application prospects.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a liquid protein coagulant and a preparation method thereof and a protein drink prepared therefrom. Background Art

[0002] Protein is an important component of the human body. It has many functions, such as supporting muscle growth, repairing tissues, enhancing immune function, and participating in the synthesis of enzymes and hormones. Therefore, adequate protein intake is essential for maintaining normal physiological functions of the human body and keeping the body healthy. At present, in order to facilitate storage and transportation, protein products on the market are mainly powders, which have problems such as being difficult to eat directly, having strong granularity, and poor solubility, which seriously affects consumers' actual use feelings and experience.

[0003] In recent years, liquid high-protein foods (when the protein content of solid food is ≥12g / 100g and the protein content of liquid food is ≥6g / 100mL, it can be called "high protein" or "rich in protein") have grown rapidly and have begun to replace part of protein powders. However, existing liquid high-protein foods are mainly prepared based on solution systems. As the protein concentration in the solution increases, the distance between protein molecules decreases, and the interaction between molecules increases, which inevitably produces aggregates and precipitation. Therefore, the protein content of liquid foods has a limit value (the protein content of most liquid high-protein foods on the market is less than 10%), and it is difficult to further increase.

[0004] At present, the preparation of high-protein liquid foods mainly includes the following two ideas: 1) Preparation of high-protein liquid foods based on an emulsion system: Some researchers successfully constructed a high-protein emulsion food system with a protein content of 18% by preheating modified soy protein particles (Food Chem. 2024, 457, 140157), but this method requires the soy protein particles to be heat treated for 30 minutes at a pH of 10 and a temperature of 120°C, and the construction of the emulsion system requires 10,000 rpm high-speed homogenization and 40 MPa high-pressure homogenization, and the preparation process consumes a lot of energy. In addition, the high-protein emulsion food system also contains 10% fat, and the high fat content does not meet consumers' pursuit of healthy food; 2) Preparation of high-protein liquid foods by hydrolyzing protein: RU2500301 C1 discloses a protein drink with a protein content of 15% prepared by hydrolyzing whey protein, JP6918188 B2 discloses a protein drink with a protein content of 10% to 40% prepared by compounding hydrolyzed whey protein with whey protein. However, due to the high protein content, the two protein drinks have high product viscosity and poor fluidity. In addition, although protein hydrolysis can improve the solubility of whey protein, it also produces a strong bitter taste, which seriously affects the taste of the protein drink. In summary, the existing liquid high-protein foods all have obvious defects and are difficult to fully meet the requirements of practical applications.

[0005] Therefore, it is of great significance to develop a liquid protein product with high protein content, good storage stability and good taste. Summary of the invention

[0006] One of the purposes of the present invention is to overcome the problems of low protein content, poor storage stability, poor taste and the like in existing liquid protein products, and to provide a liquid protein agglomerate having the advantages of high protein content, good storage stability, good taste and the like.

[0007] The second object of the present invention is to provide a method for preparing liquid protein coacervate with simple operation, low production cost and low energy consumption.

[0008] The third object of the present invention is to provide a protein drink comprising the above-mentioned liquid protein coagulants, having a high protein content and good taste.

[0009] A fourth object of the present invention is to provide a method for preparing the above-mentioned protein drink.

[0010] The technical solution adopted by the present invention is:

[0011] A liquid protein coagulant comprises positively charged protein, negatively charged protein, edible inorganic salt and water; the positively charged protein is at least one of hen egg white lysozyme and bovine lactoferrin; the negatively charged protein is at least one of whey protein, soy protein, pea protein and ovalbumin.

[0012] Preferably, the mass ratio of the positively charged protein to the negatively charged protein is 1:0.25-4.

[0013] Preferably, the total mass percentage of the positively charged protein and the negatively charged protein in the liquid protein aggregate is 35% to 45%.

[0014] Preferably, the edible inorganic salt is at least one of sodium chloride and potassium chloride.

[0015] Preferably, the mass percentage of the edible inorganic salt in the liquid protein coacervate is ≤1%.

[0016] A method for preparing the liquid protein aggregate as described above comprises the following steps:

[0017] 1) Dispersing the positively charged protein and the negatively charged protein in water respectively, adding edible inorganic salt and adjusting the pH value to 6-8 to obtain a dispersion of the positively charged protein and a dispersion of the negatively charged protein;

[0018] 2) The dispersion of the positively charged protein and the dispersion of the negatively charged protein are mixed and stirred until liquid-liquid phase separation occurs, centrifuged, and the supernatant is removed to obtain liquid protein coacervates.

[0019] Preferably, the dispersion method in step 1) is mechanical stirring, the stirring rate is 200 rpm to 500 rpm, and the stirring time is 2 h to 12 h.

[0020] Preferably, the mass percentage of the positively charged protein in the dispersion of the positively charged protein in step 1) is 0.1% to 5.0%.

[0021] Preferably, the mass percentage of the negatively charged protein in the negatively charged protein dispersion in step 1) is 0.1% to 5.0%.

[0022] Preferably, step 1) comprises the following operations: dispersing the positively charged protein and the negatively charged protein in water respectively, filtering to remove insoluble protein aggregates, adding edible inorganic salts and adjusting the pH value to 6-8.

[0023] Preferably, the filter membrane used for the filtration is a water filter membrane with a pore size of 0.4 μm to 0.5 μm.

[0024] Preferably, the stirring in step 2) is carried out at a stirring rate of 100 rpm to 500 rpm, and the stirring time is 10 min to 60 min.

[0025] Preferably, the centrifugation in step 2) is carried out at a centrifuge speed of 100 rpm to 9000 rpm, and the centrifugation time is 10 min to 30 min.

[0026] A protein drink comprising the liquid protein coagulate.

[0027] Preferably, the protein drink comprises the following components in parts by weight:

[0028] Liquid protein aggregate: 100 parts;

[0029] Sucrose: 5 to 10 parts;

[0030] Vitamin C: 0.05 to 0.1 parts;

[0031] Niacinamide: 0.1 to 0.5 parts;

[0032] Vitamin B6: 0.001 to 0.002 parts.

[0033] A method for preparing the protein drink as described above comprises the following steps: adding sucrose, vitamin C, nicotinamide and vitamin B6 into liquid protein coagulates, and then stirring and ultrasonicating to obtain the protein drink.

[0034] Preferably, the stirring is carried out at a temperature of 30° C. to 45° C., a stirring rate of 100 rpm to 500 rpm, and a stirring time of 5 min to 30 min.

[0035] Preferably, the ultrasonic treatment is performed at an ultrasonic power of 100W to 500W, and the ultrasonic treatment time is 5min to 30min.

[0036] The beneficial effects of the present invention are as follows: the liquid protein agglomerate of the present invention has the advantages of high protein content, good storage stability, good taste, good antibacterial effect, etc., and its preparation method is simple, the production cost is low, and the energy consumption is low. It can be directly consumed as a protein drink or added to other foods, and has a very broad application prospect.

[0037] Specifically:

[0038] 1) The liquid protein coacervate of the present invention is prepared by liquid-liquid phase separation between globular proteins with opposite charges, and its protein content can exceed 40%, breaking through the solubility limit of protein, improving the nutrient density and portability of the product, and the interaction between globular proteins is weak, the transient nature of the interaction network and the high bound water content make the coacervate present in liquid state, and the interior of the coacervate is highly crowded. The coacervate has excellent storage stability and has broad application prospects in the field of liquid high-protein nutritional supplements and beverages;

[0039] 2) The liquid protein aggregate of the present invention contains lysozyme from egg white and / or lactoferrin from bovine, which have good accessibility and antibacterial activity to bacteria, thus giving the aggregate an excellent antibacterial effect;

[0040] 3) The preparation method of the liquid protein coacervate of the present invention is simple, the raw material source is wide, the production cost is low, the energy consumption is low, and it is suitable for large-scale industrial production and application. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 This is a physical picture of the protein drink in Example 1.

[0042] Figure 2 This is a micrograph of the protein drink in Example 1.

[0043] Figure 3 This is the SEM image of the protein drink in Example 1.

[0044] Figure 4 This is a physical picture of the protein drinks in Comparative Examples 1 to 3.

[0045] Figure 5 The graph is a test result of protein content of the protein drinks in Examples 1 to 4 and Comparative Examples 1 to 3.

[0046] Figure 6 This is a graph showing the storage stability test results of the protein drink in Example 1.

[0047] Figure 7 The graph is a test result of the antibacterial activity of the protein drinks in Examples 1 to 4 and Comparative Examples 1 to 3. DETAILED DESCRIPTION

[0048] The present invention will be further explained and illustrated below in conjunction with specific embodiments.

[0049] Embodiment 1:

[0050] A liquid protein coagulate, the preparation method of which is as follows:

[0051] 1) adding lysozyme from egg white to distilled water in a mass ratio of 5:95 between the lysozyme from egg white and distilled water, stirring for 12 h at a stirring rate of 400 rpm, filtering with a water filter membrane with a pore size of 0.45 μm to remove insoluble protein aggregates, adding 0.8 wt % NaCl, stirring to dissolve, and adjusting the pH value to 8 to obtain a dispersion of lysozyme from egg white; adding whey protein to distilled water in a mass ratio of 5:95 between the whey protein and distilled water, stirring for 12 h at a stirring rate of 400 rpm, filtering with a water filter membrane with a pore size of 0.45 μm to remove insoluble protein aggregates, adding 0.8 wt % NaCl, stirring to dissolve, and adjusting the pH value to 8 to obtain a dispersion of whey protein;

[0052] 2) The egg white-derived lysozyme dispersion and the whey protein dispersion were mixed in a mass ratio of 1:4, and then stirred for 60 min at a stirring rate of 500 rpm (liquid-liquid phase separation occurred), and then centrifuged for 30 min at a centrifuge speed of 9000 rpm, and the supernatant was removed to obtain a liquid protein coagulation (white transparent liquid).

[0053] A protein drink, the composition of which is shown in the following table:

[0054] Table 1 Composition of a protein drink

[0055]

[0056]

[0057] The preparation method of the above protein drink is as follows:

[0058] Sucrose, vitamin C, nicotinamide and vitamin B6 are added to the liquid protein coacervate, and then stirred for 30 minutes at a temperature of 45°C and a stirring rate of 100 rpm, and then ultrasonicated for 30 minutes at an ultrasonic power of 500 W to obtain a protein drink.

[0059] The protein drink in this embodiment is shown in the figure Figure 1 As shown in the micrographs Figure 2 As shown in the scanning electron microscope (SEM) image Figure 3 shown.

[0060] Depend on Figures 1 to 3 It can be seen that the protein drink made from the liquid protein coagulant in this embodiment is transparent and has good fluidity and liquid characteristics.

[0061] Embodiment 2:

[0062] A liquid protein coagulate, the preparation method of which is as follows:

[0063] 1) adding bovine lactoferrin to distilled water in a mass ratio of 3:97 between bovine lactoferrin and distilled water, stirring for 8 hours at a stirring rate of 300 rpm, filtering with a water filter membrane having a pore size of 0.45 μm to remove insoluble protein aggregates, adding 0.5 wt % of NaCl, stirring and dissolving, and adjusting the pH value to 7 to obtain a dispersion of bovine lactoferrin; adding whey protein to distilled water in a mass ratio of 3:97 between whey protein and distilled water, stirring for 8 hours at a stirring rate of 300 rpm, filtering with a water filter membrane having a pore size of 0.45 μm to remove insoluble protein aggregates, adding 0.5 wt % of NaCl, stirring and dissolving, and adjusting the pH value to 7 to obtain a dispersion of whey protein;

[0064] 2) The bovine lactoferrin dispersion and the whey protein dispersion were mixed at a mass ratio of bovine lactoferrin to whey protein of 2:1, stirred for 30 min at a stirring rate of 300 rpm (liquid-liquid phase separation occurred), and then centrifuged for 20 min at a centrifuge speed of 3000 rpm, and the supernatant was removed to obtain a liquid protein coagulation (white transparent liquid).

[0065] A protein drink, the composition of which is shown in the following table:

[0066] Table 2 Composition of a protein drink

[0067] Components Mass Liquid protein aggregates 100 sucrose 8 Vitamin C 0.07 Niacinamide 0.3 Vitamin B6 0.002

[0068] The preparation method of the above protein drink is as follows:

[0069] Sucrose, vitamin C, nicotinamide and vitamin B6 are added to the liquid protein coacervate, and then stirred for 20 minutes at a temperature of 35°C and a stirring rate of 200 rpm, and then ultrasonicated for 20 minutes at an ultrasonic power of 200 W to obtain a protein drink.

[0070] Embodiment 3:

[0071] A liquid protein coagulate, the preparation method of which is as follows:

[0072] 1) adding lysozyme from egg white to distilled water in a mass ratio of 1:99, stirring for 4 hours at a stirring rate of 240 rpm, filtering with a water filter membrane with a pore size of 0.45 μm to remove insoluble protein aggregates, adding 0.4 wt % NaCl, stirring to dissolve, and adjusting the pH value to 7 to obtain a dispersion of lysozyme from egg white; adding soy protein to distilled water in a mass ratio of 1:99, stirring for 4 hours at a stirring rate of 240 rpm, filtering with a water filter membrane with a pore size of 0.45 μm to remove insoluble protein aggregates, adding 0.4 wt % NaCl, stirring to dissolve, and adjusting the pH value to 7 to obtain a dispersion of soy protein;

[0073] 2) The egg white-derived lysozyme dispersion and the soy protein dispersion were mixed in a mass ratio of 1:1, and then stirred at a stirring rate of 200 rpm for 20 min (liquid-liquid phase separation occurred), and then centrifuged at a centrifuge speed of 1000 rpm for 15 min, and the supernatant was removed to obtain a liquid protein coagulation (white transparent liquid).

[0074] A protein drink, the composition of which is shown in the following table:

[0075] Table 3 Composition of a protein drink

[0076] Components Mass Liquid protein aggregates 100 sucrose 5 Vitamin C 0.05 Niacinamide 0.1 Vitamin B6 0.001

[0077] The preparation method of the above protein drink is as follows:

[0078] Sucrose, vitamin C, nicotinamide and vitamin B6 are added to the liquid protein coacervate, and then stirred for 10 minutes at a temperature of 30°C and a stirring rate of 200 rpm, and then ultrasonicated for 10 minutes at an ultrasonic power of 200 W to obtain a protein drink.

[0079] Embodiment 4:

[0080] A liquid protein coagulate, the preparation method of which is as follows:

[0081] 1) adding bovine lactoferrin to distilled water in a mass ratio of 1:99 between bovine lactoferrin and distilled water, stirring for 4 hours at a stirring rate of 200 rpm, filtering with a water filter membrane having a pore size of 0.45 μm to remove insoluble protein aggregates, adding 0.4 wt % of NaCl, stirring to dissolve, and adjusting the pH value to 6 to obtain a dispersion of bovine lactoferrin; adding soy protein to distilled water in a mass ratio of 1:99 between soy protein and distilled water, stirring for 4 hours at a stirring rate of 200 rpm, filtering with a water filter membrane having a pore size of 0.45 μm to remove insoluble protein aggregates, adding 0.4 wt % of NaCl, stirring to dissolve, and adjusting the pH value to 6 to obtain a dispersion of soy protein;

[0082] 2) The bovine lactoferrin dispersion and the soy protein dispersion were mixed at a mass ratio of 4:1, and then stirred for 20 min at a stirring rate of 100 rpm (liquid-liquid phase separation occurred), and then centrifuged for 10 min at a centrifuge speed of 500 rpm, and the supernatant was removed to obtain a liquid protein coagulation (white transparent liquid).

[0083] A protein drink, the composition of which is shown in the following table:

[0084] Table 4 Composition of a protein drink

[0085] Components Mass Liquid protein aggregates 100 sucrose 8 Vitamin C 0.08 Niacinamide 0.3 Vitamin B6 0.001

[0086] The preparation method of the above protein drink is as follows:

[0087] Sucrose, vitamin C, nicotinamide and vitamin B6 were added to the liquid protein coacervate, and then stirred for 5 minutes at a temperature of 35°C and a stirring rate of 100 rpm, and then ultrasonicated for 5 minutes at an ultrasonic power of 100 W to obtain a protein drink.

[0088] Comparative Example 1:

[0089] A protein drink, the composition of which is shown in the following table:

[0090] Table 5 Composition of a protein drink

[0091]

[0092]

[0093] The preparation method of the above protein drink is as follows:

[0094] 1) adding whey protein to distilled water in a mass ratio of 40:60, and stirring for 6 h at a stirring rate of 300 rpm to obtain a whey protein suspension;

[0095] 2) Add sucrose, vitamin C, nicotinamide and vitamin B6 to the whey protein suspension, stir for 10 min at a temperature of 30° C. and a stirring rate of 300 rpm, and then ultrasonicate for 10 min at an ultrasonic power of 200 W to obtain a protein drink.

[0096] The actual picture of the protein drink in this comparative example is as follows Figure 4 shown.

[0097] Depend on Figure 4 It can be seen that the protein drink made from the whey protein suspension (protein content of about 40%) in this comparative example has good liquid characteristics.

[0098] Comparative Example 2:

[0099] A protein drink, the composition of which is shown in the following table:

[0100] Table 6 Composition of a protein drink

[0101] Components Mass Whey protein hydrolysate suspension 100 sucrose 5 Vitamin C 0.05 Niacinamide 0.1 Vitamin B6 0.001

[0102] The preparation method of the above protein drink is as follows:

[0103] 1) adding whey protein hydrolysate to distilled water, wherein the mass ratio of whey protein hydrolysate to distilled water is 40:60, and stirring for 6 hours at a stirring rate of 300 rpm to obtain a whey protein hydrolysate suspension;

[0104] 2) Sucrose, vitamin C, nicotinamide and vitamin B6 were added to the whey protein hydrolyzate suspension, and then stirred at a temperature of 30° C. and a stirring rate of 300 rpm for 10 min, and then ultrasonicated at an ultrasonic power of 200 W for 10 min to obtain a protein drink.

[0105] The actual picture of the protein drink in this comparative example is as follows Figure 4 shown.

[0106] Depend on Figure 4 It can be seen that the protein drink made from the whey protein hydrolyzate suspension (protein content of about 40%) in this comparative example has good liquid characteristics.

[0107] Comparative Example 3:

[0108] A protein drink, the composition of which is shown in the following table:

[0109] Table 7 Composition of a protein drink

[0110] Components Mass Soy protein suspension 100 sucrose 5 Vitamin C 0.05 Niacinamide 0.1 Vitamin B6 0.001

[0111] The preparation method of the above protein drink is as follows:

[0112] 1) adding soybean protein to distilled water in a mass ratio of 10:90, and stirring for 6 h at a stirring rate of 300 rpm to obtain a soybean protein suspension;

[0113] 2) Add sucrose, vitamin C, niacinamide and vitamin B6 to the soy protein suspension, stir for 10 min at 30° C. and 300 rpm, and then ultrasonicate for 10 min at 200 W to obtain a protein drink.

[0114] The actual picture of the protein drink in this comparative example is as follows Figure 4 shown.

[0115] Depend on Figure 4 It can be seen that the protein drink made from the soybean protein suspension (protein content of about 10%) in this comparative example is in a gel state.

[0116] Performance Testing:

[0117] 1) The protein content of the protein drinks in Examples 1 to 4 and Comparative Examples 1 to 3 was determined by the fully automatic Kjeldahl nitrogen determination method. The test results are as follows: Figure 5 shown.

[0118] Depend on Figure 5 It can be seen that: limited by the solubility of protein, the actual protein content of whey protein and whey protein hydrolysate drinks with a protein addition of 40% (Comparative Examples 1 and 2) is only 22.8% and 26.3%, and the actual protein content of the soy protein product with a protein addition of 10% (Comparative Example 3) is only 5.5%, while the protein content of the protein drinks in Examples 1 to 4 is all above 35%, and the highest even exceeds 40% (Example 1).

[0119] 2) The storage stability test results of the protein drink in Example 1 are as follows Figure 6 (a is a graph showing the storage stability test results before and after centrifugation, the centrifuge speed is 9000 rpm, and the centrifugation time is 20 min; b is a graph showing the storage stability test results after storage at room temperature for 90 days).

[0120] Note: Storage stability is evaluated by the stratification index, which is calculated as follows: stratification index (%) = (total product height - supernatant height) / total product height × 100%.

[0121] Depend on Figure 6It can be seen that the protein drink in Example 1 contains a coacervate composed of egg white-derived lysozyme, whey protein, etc. The interior of the coacervate is highly crowded and has excellent stability. No stratification or sedimentation occurs during centrifugation at 9000 rpm for 20 minutes and storage for 90 days (stratification index is 100%).

[0122] In addition, through the same test, it was found that the protein drinks in Examples 2 to 4 also have excellent storage stability.

[0123] 3) Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) were respectively used as representatives of Gram-negative bacteria and Gram-positive bacteria, and were first activated in LB agar medium, and then a circle of pure colonies was transferred to fresh LB medium and diluted 1000 times, and then incubated at 37°C for 24 hours. The antibacterial activity of the protein drinks in Examples 1 to 4 and Comparative Examples 1 to 3 was evaluated by ultraviolet absorption on a 96-well microtiter plate. The test results are as follows: Figure 7 shown.

[0124] Depend on Figure 7 It can be seen that: since the coacervate is in liquid form, the hen egg white-derived lysozyme and bovine lactoferrin therein still have good accessibility and antibacterial activity to bacteria, the bacterial growth on the titration plates containing the protein drinks in Examples 1 to 4 is significantly inhibited, and the antibacterial effect of the protein drinks in Examples 1 to 4 is significantly better than that of the protein drinks in Comparative Examples 1 to 3 (not containing hen egg white-derived lysozyme and bovine lactoferrin).

[0125] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A liquid protein aggregate, characterized in that: The composition includes positively charged protein, negatively charged protein, edible inorganic salt and water; the positively charged protein is at least one of egg white-derived lysozyme and bovine lactoferrin; the negatively charged protein is at least one of whey protein, soy protein, pea protein and ovalbumin.

2. The liquid protein coagulant according to claim 1, characterized in that: The mass ratio of the positively charged protein to the negatively charged protein is 1:0.25-4.

3. The liquid protein coagulant according to claim 1 or 2, characterized in that: The total mass percentage of the positively charged protein and the negatively charged protein in the liquid protein aggregate is 35% to 45%.

4. The liquid protein coagulant according to claim 1 or 2, characterized in that: The edible inorganic salt is at least one of sodium chloride and potassium chloride.

5. The liquid protein coacervate according to claim 1 or 2, characterized in that: The mass percentage of the edible inorganic salt in the liquid protein agglomerate is ≤1%.

6. A method for preparing a liquid protein aggregate according to any one of claims 1 to 5, characterized in that: The following steps are involved: 1) Dispersing the positively charged protein and the negatively charged protein in water respectively, adding edible inorganic salt and adjusting the pH value to 6-8 to obtain a dispersion of the positively charged protein and a dispersion of the negatively charged protein; 2) The dispersion of the positively charged protein and the dispersion of the negatively charged protein are mixed and stirred until liquid-liquid phase separation occurs, centrifuged, and the supernatant is removed to obtain liquid protein coacervates.

7. The preparation method according to claim 6, characterized in that: The mass percentage of positively charged protein in the dispersion of positively charged protein in step 1) is 0.1% to 5.0%; the mass percentage of negatively charged protein in the dispersion of negatively charged protein in step 1) is 0.1% to 5.0%.

8. The preparation method according to claim 6 or 7, characterized in that: The stirring in step 2) is carried out at a stirring rate of 100 rpm to 500 rpm, and the stirring time is 10 min to 60 min; the centrifugation in step 2) is carried out at a centrifuge speed of 100 rpm to 9000 rpm, and the centrifugation time is 10 min to 30 min.

9. A protein drink, characterized in that: A liquid protein aggregate comprising the liquid protein aggregate according to any one of claims 1 to 5.

10. The protein drink according to claim 9, characterized in that: The composition comprises the following components in parts by weight: Liquid protein aggregate: 100 parts; Sucrose: 5 to 10 parts; Vitamin C: 0.05 to 0.1 parts; Niacinamide: 0.1 to 0.5 parts; Vitamin B6: 0.001 to 0.002 parts.

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