Plant protein milk

Abstract

The invention discloses plant protein milk, and relates to the technical field of nutritional and healthy drinks. According to the product, rice protein and pea protein are used as main protein sources, and a compound stabilizer and an advanced production process are combined, so that the plant protein milk which is full-value, high in protein content, free of lactose, free of cholesterol, free of allergy or low in allergen and smooth in mouth feel is provided. Amino acids of rice protein and pea protein are complementary, complete essential amino acids can be provided for a human body, and the nutritional value is close to or exceeds that of animal protein. Wherein the contents of rice protein and pea protein are not limited, and vitamins and minerals are added, so that the requirements of consumers on functional nutrition are met. The product is suitable for consumers with strong health consciousness and high requirements on animal protein substitutes, especially for lactose intolerance, vegetarians and environmental protection subjects. The vegetable protein milk produced by a unique formula and an advanced process is expected to stand out in a vegetable protein beverage market with intense competition.

Description

Technical Field

[0001] The present invention relates to the technical field of nutritious and healthy beverages, and specifically to a plant protein milk. Background Art

[0002] With the global attention to healthy diets and sustainable development, the market for plant-based protein beverages has grown rapidly. Traditional plant protein beverages mainly rely on soy protein or almond protein, but these raw materials have allergen problems or a single taste. As emerging sources of plant protein, rice protein and pea protein have low allergenicity, high digestibility, and good amino acid complementarity.

[0003] In the process of implementing the present invention, the inventor found the following problems in the prior art: In the prior art, the compound application of rice protein and pea protein is less, and the product stability, taste, and nutritional balance need to be improved. Summary of the Invention

[0004] In view of the deficiencies of the prior art, the present invention provides a plant protein milk, which solves the existing technical problems.

[0005] To achieve the above objectives, the present invention is realized through the following technical solutions: A plant protein milk, material ratio (based on 1000L of finished product): rice protein: 3.0% (30kg), pea protein: 2.5% (25kg), compound thickener: 0.5% (5kg), xanthan gum: 0.35% (3.5kg), microcrystalline cellulose: 0.15% (1.5kg), granulated sugar: 4.0% (40kg), edible essence: 0.1% (1kg), make up water to 1000L.

[0006] The production preparation method of the plant protein milk includes the following steps:

[0007] Raw material preparation:

[0008] Check the quality and quantity of all raw materials to ensure compliance with food safety standards, heat purified water to 85°C, and set aside for later use.

[0009] Dissolution of compound thickener:

[0010] Add 85°C purified water to the batching tank, turn on the high-speed shearer (3000rpm), slowly add the compound thickener (xanthan gum, microcrystalline cellulose), and shear for 10 minutes until completely dissolved to form a uniform colloidal solution.

[0011] Addition of rice protein:

[0012] Slowly add rice protein to the batching tank, continue high-speed shearing for 15 minutes to ensure that the protein is fully dispersed and dissolved to form a stable protein solution.

[0013] Addition and mixing of other raw materials:

[0014] Add pea protein, granulated sugar and edible essence premix in sequence, and continue stirring for 5 minutes to ensure that all raw materials are fully mixed to form a uniform emulsion.

[0015] Homogenize the mixture three times through a homogenizer:

[0016] First homogenization: The pressure is 40 Mpa to preliminarily refine the particles and improve the emulsion stability.

[0017] Second homogenization: The pressure is 60 Mpa to further refine the particles and improve the taste.

[0018] Third homogenization: The pressure is 80 - 100 Mpa to ensure high stability of the emulsion and prevent stratification. Filling and capping:

[0019] Fill the homogenized emulsion into pre - sterilized packaging containers (such as Tetra Pak or PET bottles) through a sterile filling equipment and cap immediately to ensure the sealing property.

[0020] Sterilization treatment:

[0021] Put the filled product into a water - bath sterilization equipment, sterilize at 121 °C for 20 - 30 minutes to ensure the microbial safety of the product. After sterilization, quickly cool it to room temperature to avoid overheating affecting the taste and nutritional components.

[0022] Quality inspection and packaging:

[0023] Detect the sensory, physical and chemical, and microbial indexes of the finished product to ensure compliance with the standards. Package the qualified products, label them and store them in the warehouse.

[0024] Beneficial effects

[0025] The present invention provides a plant protein milk, which has the following advantages:

[0026] Balanced nutrition: The amino acids of rice protein and pea protein are complementary, providing complete essential amino acids. The nutritional value is close to or exceeds that of animal protein, meeting consumers' demands for functional nutrition.

[0027] Low allergenicity: Both rice protein and pea protein are low - allergenic raw materials, suitable for people allergic to soybeans or nuts.

[0028] Taste and stability: Through the compounding of stabilizers and four - stage homogenization process, the product has a delicate and smooth taste, no graininess, and no stratification phenomenon during long - term storage.

[0029] Production process optimization: Combining high-temperature short-time sterilization (HTST) and water bath sterilization to maximize the retention of nutrients while ensuring product safety. The four-stage homogenization process significantly improves product stability and extends the shelf life.

[0030] Environmental protection and sustainability: The production process of plant-based protein has low carbon emissions, in line with the concept of sustainable development. Specific implementation manners

[0031] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0032] The present invention provides a technical solution: a plant protein milk, with the material ratio (calculated based on 1000L of finished product): rice protein: 3.0% (30kg), pea protein: 2.5% (25kg), compound thickener: 0.5% (5kg), xanthan gum: 0.35% (3.5kg), microcrystalline cellulose: 0.15% (1.5kg), granulated sugar: 4.0% (40kg), edible essence: 0.1% (1kg), and make up water to 1000L.

[0033] The production preparation method of the plant protein milk includes the following steps:

[0034] Raw material preparation:

[0035] Check the quality and quantity of all raw materials to ensure compliance with food safety standards, heat purified water to 85°C, and set aside for later use.

[0036] Dissolution of compound thickener:

[0037] Add the 85°C purified water into the batching tank, turn on the high-speed shearer (3000rpm), slowly add the compound thickener (xanthan gum, microcrystalline cellulose), and shear for 10 minutes until completely dissolved to form a uniform colloidal solution.

[0038] Addition of rice protein:

[0039] Slowly add the rice protein into the batching tank, continue high-speed shearing for 15 minutes to ensure that the protein is fully dispersed and dissolved to form a stable protein solution.

[0040] Addition and mixing of other raw materials:

[0041] Add pea protein, granulated sugar, and edible essence premix in sequence, and continue stirring for 5 minutes to ensure that all raw materials are fully mixed to form a uniform emulsion.

[0042] The mixed liquid is homogenized three times through a homogenizer:

[0043] The first homogenization: The pressure is 40 Mpa, initially refining the particles and improving the stability of the emulsion.

[0044] The second homogenization: The pressure is 60 Mpa, further refining the particles and improving the taste.

[0045] The third homogenization: The pressure is 80 - 100 Mpa, ensuring a highly stable emulsion and preventing stratification. Filling and capping:

[0046] The homogenized emulsion is filled into pre - sterilized packaging containers (such as Tetra Pak or PET bottles) through a sterile filling device and immediately capped to ensure tightness.

[0047] Sterilization treatment:

[0048] The filled product is placed in a water - bath sterilization device and sterilized at 121 °C for 20 - 30 minutes to ensure the microbiological safety of the product. After sterilization, it is quickly cooled to room temperature to avoid overheating affecting the taste and nutritional components.

[0049] Quality inspection and packaging:

[0050] The finished product is tested for sensory, physical and chemical, and microbiological indicators to ensure compliance with standards. The qualified products are packaged externally, labeled, and then stored in the warehouse.

[0051] The detailed connection means are well - known techniques in the art. The following mainly introduces the working principle and process, and the specific work is as follows.

[0052] Example: This product uses rice protein and pea protein as the main protein sources, and calcium and vitamins can be selectively added. Combined with compound stabilizers and advanced production processes, it aims to provide a plant - based protein milk with full - price high protein, low allergen, delicate taste, and good stability. Through optimized homogenization and sterilization processes, the nutrition retention and long - term stability of the product are ensured.

[0053] The amino acids of rice protein and pea protein complement each other, providing complete essential amino acids, and the nutritional value is close to or exceeds that of animal protein. The contents of rice protein and pea protein are not limited. It is sufficient that the rice protein accounts for more than 50% of the ratio, while the pea protein accounts for less than 50% of the ratio. Or the pea protein accounts for more than 50% of the ratio, while the rice protein accounts for less than 50% of the ratio, meeting the consumers' demand for functional nutrition. Both rice protein and pea protein are low-allergenic raw materials, suitable for people allergic to soybeans or nuts. Through compounding stabilizers and a four-stage homogenization process, the product has a delicate and smooth taste, no granular feeling, and no layering phenomenon during long-term storage. The combination of high-temperature short-time sterilization (HTST) and water-bath sterilization maximally retains the nutritional components while ensuring the safety of the product. The four-stage homogenization process significantly improves the product stability and extends the shelf life. The carbon emissions during the production process of plant-based protein are relatively low, meeting the concept of sustainable development.

[0054] This product targets consumers with strong health awareness and a demand for animal protein alternatives, especially those with lactose intolerance, vegetarians, and environmentalists. Through a unique formula and advanced technology, meeting the best nutrition model jointly recommended by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), the plant-based protein milk is expected to stand out in the highly competitive plant-based protein beverage market and become the mainstream choice for the new generation of healthy protein drinks.

[0055] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations.

Claims

1. A plant protein milk, characterized in that: Material ratio (based on 1000L finished product): rice protein: 3.0% (30kg), pea protein: 2.5% (25kg), compound thickener: 0.5% (5kg), xanthan gum: 0.35% (3.5kg), microcrystalline cellulose: 0.15% (1.5kg), white sugar: 4.0% (40kg), edible flavor: 0.1% (1kg), add water to 1000L, The production method of the plant protein milk comprises the following steps: Raw materials preparation: Check the quality and quantity of all raw materials to ensure they meet food safety standards. Heat purified water to 85°C and set aside. Compound thickener dissolution: Add 85°C purified water into the batching tank, turn on the high-speed shearing machine (3000rpm), slowly add the compound thickener (xanthan gum, microcrystalline cellulose), and shear for 10 minutes until completely dissolved to form a uniform colloidal solution. Rice protein addition: Slowly add rice protein into the mixing tank and continue high-speed shearing for 15 minutes to ensure that the protein is fully dispersed and dissolved to form a stable protein solution. Addition and mixing of other raw materials: Add pea protein, white sugar and edible flavor premix in turn, and continue stirring for 5 minutes to ensure that all ingredients are fully mixed to form a uniform emulsion. The mixture was homogenized three times by a homogenizer: First homogenization: pressure 40Mpa, preliminary refinement of particles, improvement of emulsion stability, Second homogenization: pressure 60Mpa, further refine the particles and improve the taste. The third homogenization: pressure 80 ~ 100Mpa, to ensure the emulsion is highly stable and prevent stratification, Filling and capping: Fill the homogenized emulsion into pre-sterilized packaging containers (such as Tetra Pak or PET bottles) through aseptic filling equipment and seal them immediately to ensure tightness. Sterilization treatment: Place the filled product in a water bath sterilization device and sterilize at 121°C for 20 to 30 minutes to ensure the microbial safety of the product. After sterilization, quickly cool it to room temperature to avoid overheating that affects the taste and nutritional content. Quality inspection and packaging: Finished products are tested for sensory, physical, chemical and microbiological indicators to ensure compliance with standards. Qualified products are packaged and put into storage after labeling.