High-protein whey protein beverage and preparation method thereof
Through specific formulas and processing steps, whey protein drinks with high protein content and stability are prepared, solving the problems of low protein content and poor stability of existing whey protein drinks, and achieving higher nutritional value and processing stability.
Patent Information
- Application Number
- CN202510431089.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-08
- Publication Date
- 2025-05-16
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of whey protein processing, and in particular to a high-protein whey protein drink and a preparation method thereof. Background Art
[0002] Whey protein is a precious protein separated and extracted from milk using advanced technology. It is regarded as the "king of protein" for its high purity, high absorption rate, and the most reasonable amino acid composition. Therefore, it is widely used in food as an important raw material and ingredient for functional foods and nutritional products. Whey protein is not only easy to digest, but also has high biological value, high digestibility, high protein efficacy ratio and high utilization rate. It is a fine protein and is recognized as one of the high-quality protein supplements for the human body.
[0003] In the 21st century, the new generation who have been drinking milk since childhood will spend more on dairy products such as whey protein in their daily food consumption. The market demand for whey protein products is increasing, and higher requirements are placed on the quality of whey protein.
[0004] Since whey protein is unstable, its structure is easily destroyed during the processing and production process, causing changes in its physical, chemical and biological functions, such as thermal denaturation, which greatly increases the difficulty of preparing high-protein whey protein drinks. Therefore, the protein content of existing whey protein drinks is generally not high, and most of them are compound drinks with low whey protein content. High-protein whey protein drinks need to be developed.
[0005] Therefore, the existing technologies such as whey protein and preparation method thereof need to be further improved. Summary of the invention
[0006] In view of the above problems, the present invention provides a high-protein whey protein drink and a preparation method thereof. The high-protein whey protein drink has high protein content, good stability and high nutritional value.
[0007] To solve the above problems, this application provides the following technical solutions: In a first aspect, the present application provides a high-protein whey protein beverage, which is mainly prepared from the following ingredients: whey protein powder, wheat peptide, erythritol, an emulsifier, a compound stabilizer, sodium citrate, dipotassium hydrogen phosphate and water.
[0008] Optionally, the high-protein whey protein drink is mainly prepared from the following ingredients in parts by weight: 90-120 servings of whey protein powder, 0.5-2 portions of wheat peptide, 40-60 parts of erythritol, 0.5-1.5 parts of emulsifier, 1-3 parts of compound stabilizer, 0.5-2 parts of sodium citrate, 1-3 parts of dipotassium hydrogen phosphate, 800~900 parts of water.
[0009] Optionally, the high-protein whey protein drink also includes: 0.05-0.1 portions of vitamins.
[0010] Optionally, the high-protein whey protein drink also includes: 5 to 10 portions of defoaming agent.
[0011] Optionally, in the high-protein whey protein beverage, the compound stabilizer is a combination of one or more of microcrystalline cellulose, sodium carboxymethyl cellulose and gellan gum.
[0012] Preferably, the compound stabilizer is composed of microcrystalline cellulose, sodium carboxymethyl cellulose and gellan gum in a mass ratio of 2:1:1. Such a compound stabilizer can significantly improve the high temperature stability of whey protein.
[0013] Among them, gellan gum can form a thermoreversible gel network structure, wrapping protein molecules in it, playing a role of physical isolation, reducing the mutual collision and aggregation between protein molecules, thereby avoiding the denaturation and precipitation of proteins due to heat to a certain extent; the fibrous structure of microcrystalline cellulose can adsorb protein molecules to form a physical barrier, preventing protein molecules from approaching and aggregating during heating; microcrystalline cellulose can make proteins better dispersed in beverages, so that protein molecules can be heated more evenly when heated, avoiding local overheating and causing protein denaturation; sodium carboxymethyl cellulose is an anionic polymer compound that will ionize negative ions in aqueous solution, giving the surrounding environment a certain negative charge. Protein molecules will also carry charges under certain conditions. When sodium carboxymethyl cellulose is mixed with protein, it will be adsorbed on the surface of the protein through electrostatic action, making the surface of the protein particles carry more negative charges. The electrostatic repulsion between like charges will prevent protein particles from approaching and aggregating during heating, thereby protecting the structure and stability of the protein.
[0014] The function of the emulsifier is to reduce the surface tension of the oil-water interface, so that the oil droplets are evenly dispersed in the water to form a stable emulsion system. Optionally, in the high-protein whey protein beverage, the emulsifier is a combination of one or more of succinic acid monoglyceride, sucrose fatty acid ester and sorbitan fatty acid ester.
[0015] The role of sodium citrate and dipotassium hydrogen phosphate is to adjust the pH value of the beverage, so that the beverage system is in a suitable pH environment, which helps to maintain the stability of protein. It can affect the ion strength and electrolyte balance of the beverage, and thus affect the taste of the beverage.
[0016] In a second aspect, the present application also provides a method for preparing the above-mentioned high-protein whey protein beverage, which comprises the following steps: S1, after the ingredients are pumped into the vacuum mixing system with water, dipotassium hydrogen phosphate and sodium citrate are added and dissolved, the temperature is 40-55 ° C, the circulation is opened for dissolution, concentrated whey protein powder and wheat peptide are added, and part of the defoamer is added, the temperature is raised to 50-65 ° C, and the circulation dynamic hydration is maintained for at least 30 minutes. After the hydration is completed, whey protein solution 1 is obtained, and all of it is pumped into the batching tank; S2, taking part of the whey whey protein solution 1 obtained in the previous step, adding it to a high stirring tank, and quickly heating it to 70-75°C, adding the compound stabilizer and emulsifier in order, keeping stirring for 10-20 minutes, then adding erythritol, and continuing stirring for 3-5 minutes to obtain whey protein solution 2; S3, mixing the whey protein solution 1 and the whey protein solution 2 obtained in the first two steps, and homogenizing them; S4. Add other remaining ingredients, add water to make up the volume, stir evenly, and perform ultra-high temperature sterilization after passing the test.
[0017] Optionally, the homogenization treatment conditions in step S3 are: homogenization temperature 55-65°C, two-stage homogenization 50 / 250 bar. Two-stage homogenization 50 / 250 bar means first adjusting the second stage so that the pressure gauge indicates 50 bar, and then adjusting the first stage so that the pressure gauge indicates 250 bar.
[0018] Optionally, before homogenization, the mixed liquid is filtered through a 40-80 mesh filter, and the homogenized liquid is pumped into a new batching tank.
[0019] Optionally, in S4, the ultra-high temperature sterilization adopts DSI steam direct injection sterilization, the temperature is 125~145℃, and the treatment time is 4~10S.
[0020] Preferably, the temperature is 130-140°C, the treatment time is 5S, and the instantaneous temperature deviation is allowed to be ±2°C.
[0021] Furthermore, in S4, the whey protein liquid is filtered before ultra-high temperature sterilization, using a 30-50 mesh single or double filter.
[0022] Furthermore, the method for preparing the high-protein whey protein beverage further comprises: S5. Homogenization after sterilization: homogenization temperature is 70~80℃, and homogenization pressure is 50 / 250bar. The homogenization temperature this time is higher than the previous homogenization. The reasons are: on the one hand, a slightly higher temperature is conducive to improving the homogenization effect, and on the other hand, it reduces energy consumption.
[0023] Preferably, in the homogenization treatment after sterilization, the homogenization temperature is 75° C. and the homogenization pressure is 50 / 250 bar.
[0024] Preferably, the method for preparing the high-protein whey protein drink comprises the following steps: S1, after the ingredients are pumped into the vacuum mixing system with water, dipotassium hydrogen phosphate and sodium citrate are added and dissolved, the temperature is 40-55 ° C, the circulation is opened for dissolution, concentrated whey protein powder and wheat peptide are added, and 1 / 3 of the defoamer is added, the temperature is raised to 50-65 ° C, and the circulation dynamic hydration is maintained for at least 30 min. After the hydration is completed, whey protein solution 1 is obtained, and all of them are pumped into the batching tank; S2, take part of the whey whey protein solution 1 obtained in the previous step, add it to a high stirring tank, and quickly heat it to 70-75°C, add the composite stabilizer and emulsifier, and 1 / 3 of the defoamer in sequence, keep stirring for 10-20 minutes, then add erythritol, continue stirring for 3-5 minutes, and obtain whey protein solution 2; S3, mixing whey protein solution 1 and whey protein solution 2, and then homogenizing; The filter before the homogenizer uses 40~80 mesh, and the homogenized liquid is pumped into a new batching tank. The homogenization temperature is 55-65℃, and the secondary homogenization 50 / 250bar is used.
[0025] S4. Add the remaining additives, such as vitamins, flavors and the remaining 1 / 3 of the defoaming agent, add water to make up the volume, stir evenly, and sterilize after passing the test.
[0026] The test items include sensory, pH and total solids. Only after passing the tests can the materials be fed into sterilization production.
[0027] First filter with a 40-mesh single or double filter, and then sterilize: sterilize with DSI steam direct injection sterilization, sterilization parameters: 130-140℃ / 5s, and allow instantaneous temperature deviation of ±2℃.
[0028] S5. Homogenization after sterilization: homogenization temperature 75℃, homogenization pressure 50 / 250bar (first adjust the second level so that the pressure gauge indicates 50bar; then adjust the first level so that the pressure gauge indicates 250bar).
[0029] After the product is cooled to room temperature, a high-protein whey protein drink is obtained.
[0030] The present invention has the following beneficial effects: The high-protein whey protein drink prepared by the present invention has a high protein content of 8.3%, and because its stability is significantly improved, the thermal denaturation rate can be effectively reduced, and it has high stability during storage and processing and higher nutritional value. DETAILED DESCRIPTION
[0031] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention. In the present invention, unless otherwise specified, the equipment and raw materials used can be purchased from the market or are commonly used in the art. The methods in the following embodiments are conventional methods in the art unless otherwise specified.
[0032] Example 1 Preparation of high-protein whey protein drink 1. This embodiment provides a high-protein whey protein drink, which includes the following ingredients: The emulsifier is succinic acid monoglyceride, and other existing emulsifiers are selected in other embodiments.
[0033] The stabilizer is a mixture of microcrystalline cellulose, sodium carboxymethyl cellulose and gellan gum in a ratio of 2:1:1.
[0034] 2. This embodiment also provides a method for preparing the above-mentioned high-protein whey protein beverage, which comprises the following steps: S1, whey protein powder dissolution and hydration; Take 50% of the ingredients and pump them into the vacuum mixing system with water. The water temperature is required to be 50°C. Add some dipotassium hydrogen phosphate and sodium citrate according to the formula and dissolve them. Start the circulation to dissolve the dipotassium hydrogen phosphate.
[0035] Use the powder bin to slowly add concentrated whey protein powder and wheat peptides. Depending on the on-site conditions, add about one-third of the formula amount of defoamer to control the foam.
[0036] After the powder addition is completed, the temperature is raised to 60°C and the cyclic dynamic hydration is maintained for 40 minutes. After the hydration is completed, the whey protein solution 1 is obtained and all of it is pumped into the batching tank.
[0037] S2, take half of the whey whey protein solution 1 and add it to a high stirring tank, and quickly heat it to 70-75°C, add the composite stabilizer and emulsifier, and 1 / 3 of the defoamer in sequence, keep stirring for 15 minutes, then add erythritol, continue stirring for 4 minutes, and obtain whey protein solution 2; S3, whey protein solution 1 and whey protein solution 2 are mixed and homogenized; the homogenization temperature is 60°C, and a two-stage homogenization of 50 / 250 bar is used. The filter screen before the homogenizer is 60 mesh, and the homogenized liquid is pumped into a new batching tank.
[0038] S4. Add the remaining additives (vitamins, flavors and remaining defoaming agents), add water to make up the volume, stir evenly to obtain a semi-finished product, filter it after it passes the test (using a 40-mesh single or double filter), and then sterilize it at ultra-high temperature.
[0039] Semi-finished product testing: After the volume is fixed, the semi-finished product needs to be sampled and tested. The test items are sensory, pH, and total solids. Only after passing the test can it be fed into sterilization production.
[0040] The ultra-high temperature sterilization adopts DSI steam direct injection sterilization, the temperature is 130~140℃, the treatment time is 5S, and the instantaneous temperature deviation is allowed to be ±2℃.
[0041] S5. Homogenization after sterilization: homogenization temperature is 75°C and homogenization pressure is 50 / 250 bar.
[0042] Finally, the product is cooled to below 30°C and aseptically filled to obtain a high-protein whey protein drink.
[0043] Other experimental groups and comparative groups Experimental groups 1 to 4 were set according to the method of Example 1, and other experimental groups of comparative examples 1 to 3 were set according to the method of Example 1. The differences between comparative examples 1 to 3 are specifically shown in Table 1 below, so as to prepare high-protein whey protein drinks of each experimental group and comparative example group for subsequent comparative analysis. Other ingredients, preparation conditions and methods not listed in each group are specifically referred to Example 1 and will not be repeated here.
[0044] The difference between Comparative Example 2 and Example 1 is the following steps: In S2, all the whey whey protein solution obtained in step S1 is processed, and in step S3, homogenization is directly performed. The other steps are the same as in Example 1.
[0045] Table 1. Differences in the settings of the comparison examples Example 2 Performance testing of high-protein whey protein beverage The high-protein whey protein drinks prepared in the above-prepared implementation groups 1 to 3 and comparative examples 1 to 3 were simultaneously tested and analyzed for the following multiple indicators.
[0046] 1. Determination of protein content (1) Determination method: The first method (Kjeldahl method) in GB5009.5 was used to detect the protein content in the product.
[0047] (2) Measurement results and analysis From the above results, it can be seen that the protein content (i.e., whey protein) of the high-protein whey protein drink of Example 1 is the highest. This result shows that the scheme of Experimental Group 1 is the best. During the preparation process, the whey protein has good stability, less denaturation and precipitation, thereby ensuring a high content of whey protein in the final prepared protein drink.
[0048] 2. Thermal stability test (1) The detection method is: A. Heat-treat the whey protein drinks of each experimental group and comparative group in a 90°C water bath for 10 min, take them out and quickly cool them to room temperature, and store them at 4°C for later use.
[0049] B. Determination of thermal denaturation rate: Trichloroacetic acid (final concentration of 2%) was added to the sample to precipitate denatured protein; then, the supernatant (undenatured protein) was collected after centrifugation, and the protein content of the supernatant was determined by the Kjeldahl method. The denaturation rate was further calculated by the following formula.
[0050] Denaturation rate = 1-(undeformed protein amount / total protein amount) (2) Test results and analysis The experimental results show that after heat treatment, the thermal denaturation rates of experimental groups 1 to 4 were 8.12%, 9.50%, 10.75% and 10.34%, respectively, while the thermal denaturation rates of comparative examples 1 to 3 were 12.45%, 13.56%, 16.20% and 18.12%, respectively. Obviously, the thermal stability of experimental group 1 is higher than that of experimental groups 2 to 4, and the composite stabilizer composed of sodium carboxymethyl cellulose, xanthan gum and flaxseed gum in a ratio of 2:1:1 has the best stabilizing effect on whey protein. In addition, by comparing the results of comparative example 3 and experimental group 1, it can be seen that the stability of whey protein powder in step-by-step treatment is better than that in one-step treatment.
[0051] The above results show that, compared with the comparative example groups, the thermal stability of the high-protein whey protein beverage prepared in the present application is significantly improved, and it is easier to store and process, suitable for further processing and handling, and has better market application prospects in the preparation of further composite functional foods.
[0052] 3. In vitro simulated protein digestion and determination of digestibility 3.1 In vitro simulated protein digestion (1) In vitro simulated gastric digestibility The high-protein whey protein drinks prepared in the experimental group and the comparative group were preheated in a 45°C water bath for 30 min, cooled to room temperature, adjusted to pH = 2 with 1 mol / L HCl, added with pepsin at E / S = 1000 U / g, mixed and digested on a 37°C constant temperature shaker for 2 h, and then adjusted to pH 7 with 1 mol / L NaOH.
[0053] (2) In vitro simulated intestinal digestibility The high-protein whey protein drinks prepared in the experimental group and the comparative group were preheated in a 45°C water bath for 30 min, cooled to room temperature, and then the pH was adjusted to 7 with 1 mol / L NaOH. Trypsin was added at E / S = 4000 U / g, and 0.05g chymosin and 0.02g peptidase were added. After mixing, the mixture was digested on a constant temperature shaker at 37°C for 4 h. After the digestion, the enzymes were inactivated by heating in a boiling water bath.
[0054] 3.2 Determination of protein digestibility Take 10mL of protein digestion solution from each group into a 50mL centrifuge tube, add an equal volume of 10% trichloroacetic acid solution from each group to precipitate the protein, centrifuge at 14000r / min for 20min, collect the supernatant, and determine the nitrogen content therein by Kjeldahl method (HCl standard solution is calibrated with 0.01molL-1, NazCO3), and then calculate the digestibility using the following formula, in which distilled water is used instead of protein digestion solution in the blank experiment.
[0055] Protein digestibility % = (m1-m0) × 6.38 × 100 / m2 Where: m1 is the nitrogen content in the sample supernatant (g); m0 is the nitrogen content in the blank supernatant (g); m2 is the protein content in the sample (g).
[0056] 3.3 Measurement results and analysis The test results are shown in Table 3. There are certain differences in the digestibility of each group of high-protein whey protein drinks under the simulated gastrointestinal environment, and the digestibility of experimental groups 1 to 4 is significantly higher than that of the comparative group 1. The whey protein product in experimental group 1 is the easiest to digest.
[0057] Table 3 Digestibility results of each group It is understandable that those skilled in the art can make equivalent substitutions or changes based on the technical solution and concept of the present invention, and all these changes or substitutions should fall within the protection scope of the claims attached to the present invention.
Claims
1. A high-protein whey protein drink, characterized in that: It is mainly made of the following ingredients: Whey protein powder, wheat peptides, erythritol, emulsifier, compound stabilizer, sodium citrate, dipotassium hydrogen phosphate and water.
2. The high-protein whey protein drink according to claim 1, characterized in that It is mainly prepared from the following components in parts by weight: 90-120 servings of whey protein powder, 0.5-2 portions of wheat peptide, 40-60 parts of erythritol, 0.5-1.5 parts of emulsifier, 1-3 parts of compound stabilizer, 0.5-2 parts of sodium citrate, 1-3 parts of dipotassium hydrogen phosphate, 800~900 parts of water.
3. The high-protein whey protein drink according to claim 2, characterized in that: Also includes: 0.05-0.1 serving of vitamins.
4. The high-protein whey protein drink according to claim 2, characterized in that: Also includes: 5~10 parts of defoamer.
5. The high-protein whey protein drink according to claim 1, characterized in that: The compound stabilizer is a combination of one or more of microcrystalline cellulose, sodium carboxymethyl cellulose and gellan gum.
6. The high-protein whey protein drink according to claim 1, characterized in that: The emulsifier is a combination of one or more of succinic acid monoglyceride, sucrose fatty acid ester and sorbitan fatty acid ester.
7. A method for preparing a high-protein whey protein drink according to claim 1 or 2, characterized in that: The following steps are involved: S1, after the ingredients are pumped into the vacuum mixing system with water, dipotassium hydrogen phosphate and sodium citrate are added and dissolved, the circulation is opened for dissolution, concentrated whey protein powder and wheat peptide are added, and part of the defoamer is added, the temperature is raised to 50-65 ° C, and the circulating dynamic hydration is maintained for at least 30 minutes. After the hydration is completed, whey whey protein solution 1 is obtained, and all of them are pumped into the batching tank; S2, taking part of the whey whey protein solution 1 obtained in the previous step, adding it to a high stirring tank, and rapidly heating it to 70-75° C., adding the compound stabilizer and emulsifier in sequence, keeping stirring for 10-20 minutes, then adding erythritol, and continuing stirring to obtain the whey whey protein solution 2; S3, mixing the whey protein solution 1 and the whey protein solution 2 obtained in the first two steps, and homogenizing them; S4. Add other remaining ingredients, add water to make up the volume, stir evenly, and perform ultra-high temperature sterilization after passing the test.
8. The method for preparing a high-protein whey protein drink according to claim 7, characterized in that: The homogenization conditions of step S3 are: homogenization temperature 55-65° C., and two-stage homogenization 50 / 250 bar.
9. The method for preparing a high-protein whey protein drink according to claim 7, characterized in that: In S4, the ultra-high temperature sterilization adopts DSI steam direct injection sterilization, the temperature is 125~145℃, and the treatment is 4~10S.
10. The method for preparing a high-protein whey protein drink according to claim 7, characterized in that: Also includes: S5. Homogenization after sterilization: homogenization temperature 70~80℃, homogenization pressure 50 / 250bar.