Luminescent acid whey electrolyte beverage as well as preparation method and package thereof

Abstract

The invention relates to the technical field of dairy products, and provides a luminous acid whey electrolyte beverage and a preparation method and packaging thereof.The beverage is prepared from, by weight, 40-70 parts of acid whey, 30-60 parts of lactose liquid, 0.5-3 parts of whey protein powder and 0.01-0.02 part of lactase; the acid whey is liquid obtained by separating curd blocks when cheese, casein and other similar products are produced by adopting chymosin, acidification and the like. The protein content is 0.2%-0.8%, and the fat content is 0%-0.2%; the luminous acid whey electrolyte beverage generates a Tyndall effect under the irradiation of a light source. According to the luminous acid whey electrolyte beverage provided by the invention, the acid whey and the lactose liquid are used as raw materials and are successfully converted into a product with special functions and market value. Through a specific raw material ratio, the beverage forms a stable colloid system, and can present a clear Tyndall effect under the irradiation of a light source.

Description

Technical Field

[0001] This invention relates to the field of dairy product technology, and in particular to a luminescent whey electrolyte beverage, its preparation method, and packaging. Background Technology

[0002] The production of cheese, casein, and other similar products generates a large amount of whey byproducts. While these byproducts contain lactose, minerals, and small amounts of protein, their high acidity and sharp taste make them difficult to utilize in other products. This not only results in a significant waste of nutritional resources but also imposes environmental pressure and cost burdens on production companies. Similarly, the lactose solution produced after membrane filtration of skim milk cannot be fully utilized due to its limited taste and applicability. Therefore, developing high-value utilization technologies to transform these byproducts into marketable products is a critical issue that the industry urgently needs to address.

[0003] On the other hand, the functional beverage market suffers from widespread homogenization. Electrolyte drinks are mostly formulated by artificially adding electrolytes and sugars, resulting in a lack of naturalness and nutritional synergy. Furthermore, existing beverage products have relatively limited functions, especially in outdoor and nighttime entertainment settings, where drinks primarily provide thirst quenching or nutritional supplementation, lacking appeal and interactivity. Although the Tyndall effect is recognized as an optical phenomenon, no product has yet creatively combined this characteristic of beverages with practical lighting or visual enhancement functions, nor has it been used to enhance product attractiveness and added value.

[0004] In conclusion, how to efficiently convert materials such as whey and lactose syrup into a novel beverage that combines natural electrolyte replenishment, protein nutrition, and unique optical appeal has become a valuable direction for innovation in this field. Summary of the Invention

[0005] This invention provides a luminescent whey electrolyte beverage, its preparation method, and packaging. It utilizes whey and lactose syrup, difficult-to-process byproducts from the dairy processing industry, as main raw materials for high-value utilization, solving the problems of resource waste and environmental pollution caused by their discharge. Simultaneously, it prepares a colloidal system with a significant Tyndall effect, enabling the product to produce unique optical phenomena when illuminated.

[0006] This invention provides a luminescent acidic whey electrolyte beverage, comprising the following ingredients per 100 parts by weight: 40 to 70 parts acidic whey, 30 to 60 parts lactose solution, 0.5 to 3 parts whey protein powder, and 0.01 to 0.02 parts lactase. The acid whey is a byproduct obtained by separating curds during the production of cheese, casein, and other similar products, with a protein content of 0.2% to 0.8% and a fat content of 0% to 0.2%. The luminescent whey electrolyte beverage exhibits the Tyndall effect when irradiated by a light source.

[0007] Acid whey, 40 to 70 parts. This acid whey is a liquid byproduct separated during the production of acidic cheeses such as cheddar and farm cheese, or filtered yogurt (such as Greek yogurt). Its protein content is controlled between 0.2% and 0.8% (w / w), and its fat content is no higher than 0.2% (w / w). This component is the main source of the beverage's base liquid phase, natural electrolytes (such as potassium, calcium, and magnesium), and organic acids, constituting the system's natural acidic environment and flavor profile.

[0008] Lactose solution: 30 to 60 parts. This lactose solution is mainly the permeate from skim milk after membrane filtration and is rich in lactose. Its addition mainly serves to regulate the solids content of the system, provide a source of carbohydrate energy, and act as a solvent for dilution and acidity balance. Its ratio to acidified whey ensures that the final product maintains a sufficient concentration of natural electrolytes while forming a colloidal dispersion system suitable for exhibiting the Tyndall effect.

[0009] Whey protein powder: 0.5 to 3 parts. The main purpose of adding whey protein powder is to supplement high-quality protein and increase the concentration of colloidal particles in the system. These protein particles are key scattering particles that form and enhance the Tyndall effect. At the same time, the amount added needs to be precisely controlled; too little will result in insignificant optical effects, while too much may affect the taste or cause instability in the system.

[0010] Lactase: 0.01 to 0.02 parts. The purpose of adding lactase is to hydrolyze some of the lactose in lactose solution and yogurt, producing glucose and galactose. This process not only reduces the impact of the product on lactose-intolerant individuals, but also moderately enhances the natural sweetness of the system, improves the overall flavor and taste, and balances the tartness of yogurt.

[0011] When this luminescent whey electrolyte beverage is illuminated by a beam of visible light (such as a flashlight, laser pointer, or sunlight), a bright "pathway" can be clearly observed in the direction perpendicular to the beam, exhibiting a significant Tyndall effect. This makes the beverage not only a functional drink that replenishes natural electrolytes and proteins, but also a visually appealing and interactive "optical medium," particularly suitable for special occasions requiring atmosphere, such as nighttime outdoor activities or casual social gatherings, achieving an innovative fusion of product functionality and fun.

[0012] This invention provides a luminescent whey electrolyte beverage, which uses whey and lactose solution as raw materials, successfully transforming them into a product with special functions and market value. Through a specific ratio of raw materials, the beverage forms a stable colloidal system that exhibits a clear Tyndall effect under light illumination. This characteristic endows the product with strong visual appeal and interactive entertainment, distinguishing it from all traditional beverages. It is particularly suitable for nighttime outdoor activities, camping, parties, and other scenarios, providing not only a beverage function but also practical and fun value in terms of basic lighting or creating ambiance, greatly enhancing the product's added value and market competitiveness.

[0013] The luminescent whey electrolyte beverage provided by the present invention uses lactose solution as the permeate from skim milk after membrane filtration. This permeate is rich in lactose, minerals, and a small amount of small-molecule nitrogenous substances. Because most of the protein and fat have been removed through membrane separation, its composition is relatively pure. Using lactose solution from this specific source not only ensures that it provides high-purity lactose as a carbohydrate base and flavor modifier for the beverage system, but also further realizes the efficient integration and value-added utilization of another type of by-product in the whey deep processing industry chain, strengthening the resource recycling characteristics of the present invention.

[0014] The luminescent whey electrolyte beverage provided by the present invention comprises whey protein powder obtained by membrane concentration and spray drying of the acidified whey, with a protein content ≥80%.

[0015] Using this homologous, high-purity whey protein powder has several advantages: First, it ensures the purity and consistency of the protein source in the product; second, the high protein content means that when adding the same weight, more colloidal protein particles with more controllable particle size and distribution can be introduced into the system, thereby more effectively forming and enhancing the Tyndall effect; third, the use of homologous materials helps maintain the purity of the product flavor and reduces product quality fluctuations caused by batch differences in raw materials.

[0016] The luminescent whey electrolyte beverage provided by the present invention preferably comprises, on a 100-part basis, 50 parts of the whey, 48 to 49 parts of the lactose solution, 1 part of the whey protein powder, and 0.012 parts of the lactase.

[0017] 50 parts of yogurt provide ample natural electrolytes and characteristic fermented tang, while 48-49 parts of lactose syrup contribute appropriate sweetness and richness. The addition of 0.012 parts of lactase, under suitable conditions, effectively hydrolyzes some lactose, producing appropriate amounts of glucose and galactose, significantly improving the overall roundness of the flavor and ultimately resulting in a superior taste with a harmonious balance of sweet and sour, a refreshing and non-irritating acidity, and significantly reduced astringency. The addition of high-protein whey protein powder adds a subtle milky background to the flavor without significantly increasing the system's viscosity or powdery texture. At this ratio, the acidity of the yogurt, the dissolved solids provided by the lactose syrup, and the whey protein powder particles are balanced. The system has moderate viscosity, allowing the protein particles to remain stably dispersed and suspended for a long time, without easily agglomerating, settling, or separating, ensuring the product's uniformity and stability throughout its shelf life. The high-protein whey protein powder provides the system with an optimal concentration of scattering particles. In a medium environment consisting of a specified ratio of acid whey and lactose solution, these particles can form a colloidal dispersion system with moderate concentration and uniform distribution. When irradiated by a beam of light, they can produce an extremely clear, bright, and long-lasting light path, i.e., the Tyndall effect is most pronounced.

[0018] The packaging of the luminescent whey electrolyte beverage provided by the present invention comprises: The bottle body has an open receiving cavity inside, which is used to contain the aforementioned luminescent whey electrolyte beverage, and the bottle body is made of a transparent material; A bottle cap structure is provided to cover the opening of the receiving cavity. A light source assembly is provided in the bottle cap structure, and the light-emitting end of the light source assembly faces the receiving cavity.

[0019] This packaging combines a luminescent whey electrolyte drink with a portable lighting tool. In scenarios such as outdoor camping and nighttime activities, there's no need to carry additional lighting equipment; it quenches thirst and replenishes energy while serving as a temporary light source, significantly enhancing the product's practicality and adaptability to different situations.

[0020] In a preferred embodiment of the present invention, the preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content of ≥80%; Step (2) Hydrolyze lactose solution: Add lactase to the lactose solution and whey protein powder obtained in step (1), stir evenly to hydrolyze, and obtain hydrolyzed lactose solution; Step (3) Mixing: Mix the filtered whey to remove impurities with the hydrolyzed lactose solution obtained in step (2), stir evenly, and obtain a mixed liquid; Step (4) Homogenization: Homogenize the mixture obtained in step (3) to obtain a homogenized liquid with uniform particle size; Step (5) Sterilization: The homogenized liquid obtained in step (4) is pasteurized to obtain a sterilized liquid; Step (6) Cooling and filling: Cool the sterilization liquid obtained in step (5) to 2°C to 6°C, and then fill it into the packaging of the luminescent whey electrolyte beverage.

[0021] Specifically, step (1) involves preparing whey protein powder: First, the acidified whey used as raw material undergoes deep processing. The collected acidified whey is pretreated (e.g., filtered, centrifuged to remove any trace amounts of curd particles or impurities), and then concentrated using membrane technology at a suitable temperature (e.g., 10-15℃) and pressure. This step selectively retains whey protein while removing most of the water, lactose, and some minerals, resulting in a high-concentration whey protein concentrate. Subsequently, the concentrate is spray-dried, with the inlet air temperature controlled within the typical parameter range of 160-190℃ and the outlet air temperature within 80-90℃, ultimately producing a high-purity whey protein powder with a fine powder and a protein content ≥80% (dry basis). This homemade whey protein powder not only ensures the homology and high quality of the protein raw material but also provides scattering particles for the subsequent construction of a stable colloidal system.

[0022] Step (2) Hydrolyzing Lactose Solution: In another processing line, the lactose solution is enzymatically modified. A specified amount of lactose solution and all or part of the whey protein powder obtained in step (1) (calculated according to the total formula ratio) are placed in a reaction vessel. Then, lactase is added and mixed evenly under gentle stirring. The temperature and pH of the mixture are adjusted to the optimal conditions for lactase activity, and the enzymatic hydrolysis reaction is carried out under these conditions for a certain period of time, for example, the temperature is raised to 30°C to 55°C during hydrolysis, and the reaction is allowed to stand for 1 hour. This step hydrolyzes the lactose dissolved in the lactose solution and whey protein powder into glucose and galactose, thereby increasing the natural sweetness, improving the taste of the final product, and potentially reducing the risk of lactose intolerance. After the reaction is completed, the enzyme can be inactivated to obtain the hydrolyzed lactose solution.

[0023] Step (3) Mixing: The acid whey, which serves as the base liquid phase, is first filtered to remove any remaining fine insoluble particles or impurities, ensuring the initial clarity of the liquid. Then, under stirring, the filtered acid whey is slowly mixed with the hydrolyzed lactose solution obtained in step (2) according to the designed ratio. The pH of the filtered acid whey after removing impurities is ≤5.0, and the protein content is 0.2-0.8%. Stirring must be maintained throughout this process to ensure that the two liquid phases and their dissolved or dispersed components are mixed uniformly and rapidly to form a preliminary mixed liquid.

[0024] Step (4) Homogenization: The mixture obtained in step (3) is homogenized. A high-pressure homogenizer is typically used, where the mixture is passed at high speed through a narrow homogenization valve under a certain pressure. The high shear force, cavitation effect, and impact force generated in this process effectively break down and disperse fat globules, protein aggregates, or other potentially heterogeneous particles in the system, significantly reducing their particle size and making their distribution more uniform. Homogenization is crucial for forming a stable and homogeneous colloidal dispersion system, directly determining whether the product is prone to stratification and precipitation during storage, and whether the Tyndall effect is clear and bright.

[0025] The homogenization process can employ a two-stage pressure synergy strategy: a secondary pressure of 40-60 bar and a primary pressure of 200-250 bar. Its main function is to initially break down and disperse larger fat globules, protein aggregates, and other visible or microscopic heterogeneous substances in the liquid, achieving material homogenization and preparing for subsequent higher-precision processing. Under this ultra-high pressure, the liquid material passes through the tiny gaps of the homogenizing valve at extremely high speeds, generating extremely strong shear forces, cavitation effects, and impact forces. This further micronizes and nanoscales the particles after the primary treatment, significantly narrowing their particle size distribution range and ensuring that the newly formed particle surfaces are fully wetted and stabilized by the medium.

[0026] Step (5) Sterilization: The homogenized liquid obtained in step (4) is pasteurized at a temperature of 65°C to 85°C for 10s to 600s to eliminate potential pathogens and spoilage microorganisms, ensure the biosafety of the product and extend its shelf life.

[0027] Step (6) Cooling and Filling: The sterilized liquid obtained in step (5) is rapidly cooled using a plate or tubular cooler to a low temperature range of 2°C to 6°C within a short time. This rapid cooling process helps stabilize the protein conformation and preserve flavor. Subsequently, in a clean environment, the low-temperature liquid is filled into pre-sterilized luminescent whey electrolyte beverage packaging and immediately sealed. Low-temperature filling helps to further maintain the freshness and stability of the product. After filling, the product must be stored and distributed under cold chain conditions to maximize its sensory, nutritional, and unique optical properties.

[0028] The present invention provides a method for preparing a luminescent whey electrolyte beverage, using whey and lactose solution as raw materials, successfully transforming them into a product with special functions and market value. Through a specific ratio of raw materials, the beverage forms a stable colloidal system that exhibits a clear Tyndall effect under light illumination. This characteristic endows the product with strong visual appeal and interactive entertainment, distinguishing it from all traditional beverages. It is particularly suitable for nighttime outdoor activities, camping, parties, and other scenarios, providing not only a beverage function but also practical and fun value in terms of basic lighting or creating ambiance, greatly enhancing the product's added value and market competitiveness. Attached Figure Description

[0029] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0030] Figure 1 This is an external schematic diagram of the packaging of the luminescent whey electrolyte beverage provided by the present invention.

[0031] Figure 2 This is one of the internal schematic diagrams of the bottle cap structure provided by the present invention.

[0032] Figure 3 This is the second internal schematic diagram of the bottle cap structure provided by the present invention.

[0033] Figure 4 This is the third internal schematic diagram of the bottle cap structure provided by the present invention.

[0034] Figure 5 This is the fourth internal schematic diagram of the bottle cap structure provided by the present invention.

[0035] Figure 6 This is a physical image of the bottle cap structure provided by the present invention.

[0036] Figure 7 This is a schematic flowchart of the preparation method of the luminescent whey electrolyte beverage provided by the present invention.

[0037] Figure 8 This is one of the schematic diagrams illustrating the Tyndall effect in both the embodiment and the comparative example.

[0038] Figure 9 This is the second schematic diagram of the Tyndall effect shown in the embodiment and comparative example.

[0039] Figure label: 1. Bottle body; 2. Bottle cap structure; 21. First bottle cap; 211. Actuating rod; 212. Internal thread; 22. Second bottle cap; 221. External thread; 23. Anti-slip texture; 24. Switch assembly; 25. Elastic element; 26. LED light bead; 27. Micro battery; 28. Sealing ring; 29. ​​Light-transmitting light panel. Detailed Implementation

[0040] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0041] The following is combined Figures 1-7 This invention describes a luminescent whey electrolyte beverage, its preparation method, and its packaging.

[0042] In some embodiments, such as Figures 1 to 3 and Figure 6 As shown, the packaging of the luminescent whey electrolyte beverage includes: a bottle body 1 and a cap structure 2. The bottle body 1 has an open cavity for receiving the luminescent whey electrolyte beverage, and the bottle body is made of a transparent material; the cap structure 2 covers the opening of the cavity, and a light source assembly is provided in the cap structure 2, with the light-emitting end of the light source assembly facing the cavity.

[0043] Specifically, the bottle cap structure 2 includes: a first bottle cap 21, a second bottle cap 22, a light source assembly, and a switch assembly 24; the second bottle cap 22 is disposed inside the first bottle cap 21, and the first bottle cap 21 and the second bottle cap 22 cover the opening of the receiving cavity. The first bottle cap 21 is movable along the axial direction of the second bottle cap 22. An actuating rod 211 is provided inside the first bottle cap 21. The light source assembly and the switch assembly 24 are disposed on the second bottle cap 22, and the light-emitting end of the light source assembly faces the receiving cavity. During the process of controlling the movement of the first bottle cap 21 relative to the second bottle cap 22, the actuating rod 211 inside the first bottle cap 21 controls the light source assembly to emit light or extinguish light towards the luminescent whey electrolyte beverage through the switch assembly 24.

[0044] In this embodiment, the bottle body 1 is the basic supporting component of the packaging, forming an open receiving cavity inside for sealing and containing the luminescent acidic whey electrolyte beverage (this beverage is a stable colloidal system containing acidic whey and lactose solution, which can produce the Tyndall effect when exposed to light). The bottle body 1 is made of highly transparent colorless food-grade material, preferably polyethylene terephthalate, glass, or polycarbonate, with a wall thickness controlled between 0.5mm and 2mm (balancing strength and light transmittance), and a transparency of ≥90%, ensuring that consumers can clearly observe the Tyndall effect light path (the bright path formed by light passing through the colloid) and the remaining amount of the beverage.

[0045] The outer surface of the bottle body 1 can be coated with a scratch-resistant hardened coating or an anti-slip texture to improve durability and grip stability. In some embodiments, the side wall of the bottle body 1 is also provided with capacity scale lines for easy determination of drinking volume in outdoor scenarios. The opening of the bottle body 1 is provided with a threaded or snap-fit ​​interface, which cooperates with the bottom edge of the second bottle cap 22 to achieve a sealed connection through a screw or snap-fit ​​method to prevent liquid leakage.

[0046] The second bottle cap 22 is preferably a hollow cylindrical structure, nested inside the first bottle cap 21. Its bottom edge is sealed to the opening of the bottle body 1. The second bottle cap 22 has a reserved cavity inside for installing the light source assembly and the switch assembly 24. The first bottle cap 21 is fitted over the second bottle cap 22. An actuating rod 211 is provided at the center of the bottom inside the first bottle cap 21. One end of the rod is fixed to the inside of the first bottle cap 21, and the other end faces the switch assembly 24 of the second bottle cap 22. It can move closer to or away from the switch contact as the first bottle cap 21 moves axially.

[0047] The light source component is integrated into the light source area of ​​the second bottle cap 22 to convert electrical energy into light energy. Its light-emitting end is directly opposite the receiving cavity of the bottle body 1 to ensure that the light directly irradiates the beverage colloid and excites the Tyndall effect.

[0048] When the user controls the first bottle cap 21 to move axially relative to the second bottle cap 22, the lighting function is realized through the linkage of the trigger lever 211, the switch assembly 24, and the light source assembly. This, in conjunction with the Tyndall effect of the beverage, creates an immersive experience: for example, when the first bottle cap 21 is pulled up (or pressed), the end of the trigger lever 211 contacts the switch assembly 24, connecting the circuit. The light source assembly emits light, which passes through the transparent bottle body 1 and the beverage colloid. The colloid particles scatter the light, forming a clear Tyndall effect light path. When the first bottle cap 21 is pressed down (or pulled up), the end of the trigger lever 211 separates from the contact point, the circuit is broken, the light source assembly is extinguished, and the light path disappears.

[0049] The packaging of the luminescent whey electrolyte beverage provided by this invention integrates a light source component and a switch component 24 through a double-layer bottle cap, combining the luminescent whey electrolyte beverage with a portable lighting tool into one. In scenarios such as outdoor camping and nighttime activities, there is no need to carry additional lighting equipment; it can quench thirst and replenish energy while also serving as a temporary light source, significantly improving the product's practicality and adaptability to different scenarios. Furthermore, the light-emitting end of the light source component faces the receiving cavity, enabling it to interact with the Tyndall effect of the beverage itself: when the light source is turned on, the light passes through the beverage colloid to create a bright light path, and consumers can create a dynamic light path by shaking the beverage, adding both fun and aesthetic appeal.

[0050] It's important to note that the light beam didn't enter an ordinary solution, but rather a luminescent whey electrolyte beverage. This beverage uses whey and lactose as its main matrix, with uniformly distributed nanoscale protein particles, lactose microcrystals, and other electrolyte particles. These particles act as "scattering centers," their size being smaller than the wavelength of light but much larger than a single molecule. When a concentrated beam of light passes through this colloid, it encounters these densely packed particles. The majority of the light passes directly through, while another portion collides with the particles, causing its propagation direction to change and scatter in all directions. Countless scattered light points superimpose in the direction of human observation, forming a clear and bright light path that starts from the light source (the bottle cap), passes through the entire interior of the beverage, and finally reaches the bottom of the bottle or the interior of the beverage. This light path stands out prominently against the dark background of the surrounding transparent beverage and the bottle wall, visually outlining the path of the beam. This is the Tyndall effect, a classic optical effect where light becomes visible due to particle scattering as it propagates in a colloid.

[0051] In some embodiments, such as Figure 2 As shown, an elastic element 25 is provided between the first bottle cap 21 and the second bottle cap 22. The elastic element 25 is sleeved on the actuating rod 211 inside the first bottle cap 21. The two ends of the elastic element 25 abut against the bottom inside the first bottle cap 21 and the top of the second bottle cap 22, respectively.

[0052] Specifically, the elastic element 25 is a compression spring, which is sleeved on the actuating rod 211 inside the first bottle cap 21. When the first bottle cap 21 is moved axially by an external force, the elastic element 25 is compressed and stores elastic potential energy. After the external force is removed, the elastic element 25 releases the potential energy and pushes the first bottle cap 21 back to the default position axially. If a push-button switch assembly 24 is used, the light source assembly can be turned on or off each time the actuating rod 211 contacts the switch assembly 24. The compression spring can make the first bottle cap 21 reset after each press, which is convenient for the next use.

[0053] In other embodiments, such as Figure 3As shown, the first bottle cap 21 has an internal thread 212 and the second bottle cap 22 has an external thread 221. The internal thread 212 of the first bottle cap 21 and the external thread 221 of the second bottle cap 22 are engaged and connected, so that the first bottle cap 21 can move axially relative to the second bottle cap 22.

[0054] An internal thread 212 with 3-5 turns can be machined on the inner wall of the first bottle cap 21 to match the axial movement of the first bottle cap 21 and the second bottle cap 22. An external thread 221 is machined on the outer wall of the second bottle cap 22, with thread parameters that perfectly match the internal thread 212 of the first bottle cap 21. An inlet tapered surface is provided at the beginning of the thread to facilitate alignment and guidance when the first bottle cap 21 is screwed on.

[0055] Initially, the end of the trigger rod 211 on the inner bottom of the first bottle cap 21 separates from the contact of the switch assembly 24 of the second bottle cap 22, and the light source assembly circuit is disconnected and in an off state. When the user rotates the first bottle cap 21 to achieve axial movement, for example, the user holds the top of the first bottle cap 21 and rotates it counterclockwise, the internal thread 212 of the first bottle cap 21 and the external thread 221 of the second bottle cap 22 rotate relative to each other, and the first bottle cap 21 and the second bottle cap 22 move closer to each other until the trigger rod 211 contacts the contact of the switch assembly 24. After the circuit is connected, the light source assembly starts to emit light. The light passes through the highly transparent bottle body 1 and directly illuminates the whey electrolyte beverage colloid in the containing cavity. The dispersed particles such as protein particles and lactose microcrystals in the colloid scatter the light, forming a bright Tyndall effect light path. The user can shake the bottle body 1 to make the colloidal particles flow and dynamically change the shape of the light path, enhancing the fun. Meanwhile, an elastic element can be provided between the first cap 21 and the second cap 22 to support the first cap 21 and the second cap 22, so as to prevent the threads from loosening in outdoor scenarios (such as hiking, bumpy roads, accidental collisions), which could lead to accidental lighting or extinguishing.

[0056] In other embodiments, such as Figure 4 As shown, one end of the actuating rod 211 can pass through the first bottle cap 21 and be exposed outside the bottle cap, while the other end of the actuating rod 211 is used to align with the contacts of the switch assembly 24. The first bottle cap 21 can be fixedly connected to the second bottle cap 22. The user does not need to rotate or push or pull the entire bottle cap; they can simply press or flick the exposed actuating rod 211 with their thumb or finger.

[0057] At the same time, such as Figure 5 As shown, the contacts of the switch assembly 24 can also be directly set on the first bottle cap 21. The first bottle cap 21 can be fixedly connected to the second bottle cap 22, so that the user can directly control the light source assembly from the outside. The user can control the light by simply pressing the button on the top of the bottle cap.

[0058] like Figure 2 and Figure 3 As shown, the switch assembly 24 includes: a contact switch; the contact of the contact switch is disposed on the second bottle cap 22, and the contact is correspondingly disposed with the end of the actuating rod 211; when the first bottle cap 21 moves relative to the second bottle cap 22, the actuating rod 211 contacts or separates from the contact, thereby controlling the circuit of the light source assembly to be turned on or off.

[0059] Two different control modes can be configured as needed, as detailed below: Method 1: When the first bottle cap 21 moves upward relative to the second bottle cap 22, the end of the trigger rod 211 contacts the contact point of the contact switch, and the circuit of the light source assembly is turned on. When the first bottle cap 21 moves downward relative to the second bottle cap 22, the end of the trigger rod 211 separates from the contact point, and the circuit of the light source assembly is turned off.

[0060] Method 2: When the first bottle cap 21 moves upward relative to the second bottle cap 22, the end of the trigger rod 211 separates from the contact of the contact switch, and the circuit of the light source assembly is disconnected. When the first bottle cap 21 moves downward relative to the second bottle cap 22, the end of the trigger rod 211 contacts the contact, and the circuit of the light source assembly is connected.

[0061] In some embodiments, such as Figures 1 to 3 As shown, the light source assembly includes: LED beads 26, micro battery 27, flexible circuit board and sealing waterproof structure; LED beads 26 are soldered onto the flexible circuit board and electrically connected to the micro battery 27, LED beads 26 are located on the side of the second bottle cap 22 facing the receiving cavity, and the sealing waterproof structure covers the outside of LED beads 26.

[0062] In this embodiment, surface-mount LEDs are preferred for the LED beads 26 due to their small size, thinness, and high luminous efficacy. To maximize the Tyndall effect in the beverage, cool white LEDs are typically selected, as they offer high brightness and good color rendering, clearly illuminating the scattering particles in the colloid. Monochrome LEDs of specific wavelengths can also be used to produce special visual effects, or RGB LEDs can be used to achieve colorful dynamic lighting effects. The micro-battery 27 is typically a button cell battery, easily embedded in the limited space inside the bottle cap. The button cell battery provides a stable 3V voltage, directly driving the LEDs. Simultaneously, its long shelf life ensures sufficient power for the product throughout its shelf life.

[0063] The sealed and waterproof structure includes: a sealing ring 28 and a light-transmitting plate 29; the sealing ring 28 is fitted over the second bottle cap 22 and is located between the second bottle cap 22 and the bottle body 1; the light-transmitting plate 29 covers the outside of the LED beads 26, and the sealing ring 28 and the light-transmitting plate 29 together with the second bottle cap 22 form a closed cavity to enclose the LED beads 26.

[0064] The primary function of the sealing ring 28 is to prevent any leakage of the luminescent whey electrolyte beverage inside the bottle. It also prevents beverage vapor and external cleaning water from seeping into the bottle cap through gaps in the bottle opening. The sealing ring 28 must be made of food-grade silicone rubber due to its excellent elasticity, resistance to high and low temperatures, non-toxicity, odorlessness, and chemical stability. It is typically an O-ring or a shaped gasket. It is fitted onto the bottom edge of the second bottle cap 22. When the second bottle cap 22 is tightened onto the bottle body 1 (via threads or snaps), the sealing ring 28 is subjected to axial and radial compression, undergoing elastic deformation and tightly fitting against the bottle opening end face and inner wall, forming a reliable line seal or surface seal. One or more sealing rings 28 can be used as needed; for example, two or more sealing rings can be installed on the second bottle cap 22. These sealing rings 28 can be arranged axially side-by-side or radially stepped, forming multiple sealing barriers.

[0065] The light-transmitting plate 29 is located outside the LED beads 26, serving as a light-emitting channel to allow light emitted by the LEDs to pass through with minimal loss. The light-transmitting plate 29 cooperates with the second cap 22 to prevent moisture and liquid ingress. The light-transmitting plate 29 is typically made of food-grade engineering plastics with high transparency, high light transmittance, and high strength, such as polycarbonate or methyl methacrylate. These materials possess excellent impact resistance, chemical corrosion resistance (acid and dairy resistance), and long-term aging resistance. The inner surface of the light-transmitting plate 29 can be optically polished to reduce light loss; the outer surface can be slightly frosted or textured to soften the dotted LED light source, creating a more uniform illumination surface and preventing glare. The light-transmitting plate 29 is typically designed in a circular shape or a shape that matches the inner cavity of the second cap 22.

[0066] Optionally, the LED beads 26 are fixed to the surface of the flexible circuit board by soldering or conductive adhesive, with their light-emitting surfaces facing the center of the receiving cavity. Aligning the LED beads 26 with the central axis of the receiving cavity ensures that light penetrates the beverage colloid vertically (or nearly vertically) with the shortest path and least loss. This allows the light energy to be scattered most effectively in the colloid, forming a concentrated, bright, and uniform "light column," maximizing the visual effect of the Tyndall effect. At the same time, the light-transmitting plate 29, together with the second bottle cap 22, can enclose all electronic components such as the LED beads 26, the flexible circuit board, and the micro battery 27. The sealing ring 28 mainly defends against liquid (beverage) intrusion from inside the bottle body 1 and intrusion along the gaps at the bottle opening.

[0067] Optionally, such as Figure 6 As shown, the outer side of the bottle body 1 and / or the first cap 21 is provided with anti-slip texture 23. The anti-slip texture 23 can be wavy, serrated, arc-shaped, or dot-matrix, etc. The anti-slip texture 23 mainly serves to ensure a stable grip. When the user holds the bottle body 1 to drink or shakes it to observe the dynamic Tyndall effect, the anti-slip texture 23 provides a reliable grip and prevents the bottle from being accidentally dropped.

[0068] like Figure 6 As shown, the outer side of the first bottle cap 21 is provided with annular anti-slip texture 23. The first bottle cap 21 is the direct operating component for the user to control the light source switch (whether by rotating or pushing). The clear and tactile texture can clearly indicate the position and direction of force application, ensuring that the operation intention is accurately executed. Especially in dark environments, tactile recognition is more reliable than vision.

[0069] Where specific techniques or conditions are not specified in the examples, they shall be performed in accordance with the techniques or conditions described in the literature in this field, or in accordance with the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels.

[0070] This embodiment also provides a luminescent whey electrolyte beverage, which, based on 100 parts by weight, includes the following ingredients: 40 to 70 parts of whey, 30 to 60 parts of lactose solution, 0.5 to 3 parts of whey protein powder, and 0.01 to 0.02 parts of lactase. The whey is a byproduct separated during the production of acidic cheese or yogurt, with a protein content of 0.2% to 0.8% and a fat content of 0% to 0.2%. The luminescent whey electrolyte beverage exhibits the Tyndall effect when irradiated by a light source.

[0071] Acid whey, 40 to 70 parts. This acid whey is a liquid byproduct separated during the production of acidic cheeses such as cheddar and farm cheese, or filtered yogurt (such as Greek yogurt). Its protein content is controlled between 0.2% and 0.8% (w / w), and its fat content is no higher than 0.2% (w / w). This component is the main source of the beverage's base liquid phase, natural electrolytes (such as potassium, calcium, and magnesium), and organic acids, constituting the system's natural acidic environment and flavor profile.

[0072] Lactose solution: 30 to 60 parts. This lactose solution is the permeate from skim milk after membrane filtration and is rich in lactose. Its addition mainly serves to regulate the solids content of the system, provide a source of carbohydrate energy, and act as a solvent for dilution and acidity balance. Its ratio to acidified whey ensures that the final product maintains a sufficient concentration of natural electrolytes while forming a colloidal dispersion system suitable for exhibiting the Tyndall effect.

[0073] Whey protein powder: 0.5 to 3 parts. The main purpose of adding whey protein powder is to supplement high-quality protein and increase the concentration of colloidal particles in the system. These protein particles are key scattering particles that form and enhance the Tyndall effect. At the same time, the amount added needs to be precisely controlled; too little will result in insignificant optical effects, while too much may affect the taste or cause instability in the system.

[0074] Lactase: 0.01 to 0.02 parts. The purpose of adding lactase is to hydrolyze some of the lactose in lactose solution and yogurt, producing glucose and galactose. This process not only reduces the impact of the product on lactose-intolerant individuals, but also moderately enhances the natural sweetness of the system, improves the overall flavor and taste, and balances the tartness of yogurt.

[0075] When this luminescent whey electrolyte beverage is illuminated by a beam of visible light (such as a flashlight, laser pointer, or sunlight), a bright "pathway" can be clearly observed in the direction perpendicular to the beam, exhibiting a significant Tyndall effect. This makes the beverage not only a functional drink that replenishes natural electrolytes and proteins, but also a visually appealing and interactive "optical medium," particularly suitable for special occasions requiring atmosphere, such as nighttime outdoor activities or casual social gatherings, achieving an innovative fusion of product functionality and fun.

[0076] This invention provides a luminescent whey electrolyte beverage, which uses whey and lactose solution as raw materials, successfully transforming them into a product with special functions and market value. Through a specific ratio of raw materials, the beverage forms a stable colloidal system that exhibits a clear Tyndall effect under light illumination. This characteristic endows the product with strong visual appeal and interactive entertainment, distinguishing it from all traditional beverages. It is particularly suitable for nighttime outdoor activities, camping, parties, and other scenarios, providing not only a beverage function but also practical and fun value in terms of basic lighting or creating ambiance, greatly enhancing the product's added value and market competitiveness.

[0077] The luminescent whey electrolyte beverage provided by the present invention uses lactose solution as the permeate from skim milk after membrane filtration. This permeate is rich in lactose, minerals, and a small amount of small-molecule nitrogenous substances. Because most of the protein and fat have been removed through membrane separation, its composition is relatively pure. Using lactose solution from this specific source not only ensures that it provides high-purity lactose as a carbohydrate base and flavor modifier for the beverage system, but also further realizes the efficient integration and value-added utilization of another type of by-product in the whey deep processing industry chain, strengthening the resource recycling characteristics of the present invention.

[0078] The luminescent whey electrolyte beverage provided by the present invention is wherein the whey protein powder is obtained by concentrating and drying the acidified whey, and the protein content is ≥80%.

[0079] Using this homologous, high-purity whey protein powder has several advantages: First, it ensures the purity and consistency of the protein source in the product; second, the high protein content means that when adding the same weight, more colloidal protein particles with more controllable particle size and distribution can be introduced into the system, thereby more effectively forming and enhancing the Tyndall effect; third, the use of homologous materials helps maintain the purity of the product flavor and reduces product quality fluctuations caused by batch differences in raw materials.

[0080] The luminescent whey electrolyte beverage provided by the present invention preferably comprises, on a 100-part basis, 50 parts of the whey, 48 to 49 parts of the lactose solution, 1 part of the whey protein powder, and 0.012 parts of the lactase.

[0081] 50 parts of yogurt provide ample natural electrolytes and characteristic fermented tang, while 48-49 parts of lactose syrup contribute appropriate sweetness and richness. The addition of 0.012 parts of lactase, under suitable conditions, effectively hydrolyzes some lactose, producing appropriate amounts of glucose and galactose, significantly improving the overall roundness of the flavor, ultimately resulting in a superior taste with a harmonious balance of sweet and sour, a refreshing and non-irritating acidity, and significantly reduced astringency. The addition of 1 part of high-protein whey protein powder adds a subtle milky background to the flavor without significantly increasing the system's viscosity or powdery texture. At this ratio, the acidity of the yogurt, the dissolved solids provided by the lactose syrup, and the whey protein powder particles are balanced. The system has moderate viscosity, allowing the protein particles to remain stably dispersed and suspended for a long time, without easily agglomerating, settling, or separating, ensuring the product's uniformity and stability throughout its shelf life. 1 part of high-protein whey protein powder provides the optimal concentration of scattering particles for the system. In a medium environment composed of a specified ratio of acid whey and lactose solution, these particles can form a colloidal dispersion system with moderate concentration and uniform distribution. When irradiated by a beam of light, they can produce an extremely clear, bright, and long-lasting light path, i.e., the Tyndall effect is most pronounced.

[0082] In specific embodiments of the present invention, such as Figure 6 As shown, the preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content of ≥80%; Step (2) Hydrolyze lactose solution: Add lactase to the lactose solution and whey protein powder obtained in step (1), stir evenly to hydrolyze, and obtain hydrolyzed lactose solution; Step (3) Mixing: Mix the filtered whey to remove impurities with the hydrolyzed lactose solution obtained in step (2), stir evenly, and obtain a mixed liquid; Step (4) Homogenization: Homogenize the mixture obtained in step (3) to obtain a homogenized liquid with uniform particle size; Step (5) Sterilization: The homogenized liquid obtained in step (4) is pasteurized to obtain a sterilized liquid; Step (6) Cooling and filling: Cool the sterilization liquid obtained in step (5) to 2°C to 6°C, and then fill it into the packaging of the luminescent whey electrolyte beverage.

[0083] Specifically, step (1) preparing whey protein powder: First, the acidified whey used as raw material undergoes deep processing. The collected acidified whey is pretreated (e.g., filtered, centrifuged to remove any trace amounts of curd particles or impurities), and then membrane concentration technology is used at a suitable temperature (e.g., 10-15℃) and pressure. This step selectively retains whey protein while removing most of the water, lactose, and some minerals, resulting in a high-concentration whey protein concentrate. Subsequently, the concentrate is spray-dried, with the inlet air temperature controlled within the typical parameter range of 160-190℃ and the outlet air temperature within 80-90℃, ultimately producing a high-purity whey protein powder with a fine powder and a protein content ≥80% (dry basis).

[0084] Step (2) Hydrolyzing Lactose Solution: In another processing line, the lactose solution is enzymatically modified. A specified amount of lactose solution and all or part of the whey protein powder obtained in step (1) (calculated according to the total formula ratio) are placed in a reaction vessel. Then, lactase is added and mixed evenly with gentle stirring. The temperature and pH of the mixture are adjusted to the optimal conditions for lactase activity, and the enzymatic hydrolysis reaction is carried out under these conditions for a certain period of time, for example, the temperature is raised to 30°C to 55°C during hydrolysis, and the reaction is allowed to stand for 1 hour. This step hydrolyzes the lactose dissolved in the lactose solution and whey protein powder into glucose and galactose, thereby increasing the natural sweetness, improving the taste of the final product, and potentially reducing the risk of lactose intolerance. After the reaction is completed, the enzyme can be moderately heat-inactivated to obtain the hydrolyzed lactose solution.

[0085] Step (3) Mixing: The acid whey, which serves as the base liquid phase, is first filtered to remove any remaining fine insoluble particles or impurities, ensuring the initial clarity of the liquid. Then, under stirring, the filtered acid whey is slowly mixed with the hydrolyzed lactose solution obtained in step (2) according to the designed ratio. The pH of the filtered acid whey after removing impurities is 4.4, and the protein content is 0.5%. Stirring must be maintained throughout this process to ensure that the two liquid phases and their dissolved or dispersed components are mixed uniformly and quickly to form a preliminary mixed liquid, avoiding local concentrations that are too high or too low.

[0086] Step (4) Homogenization: The mixture obtained in step (3) is homogenized. A high-pressure homogenizer is typically used, forcing the mixture through a narrow homogenization valve at high speed under a certain pressure. The high shear force, cavitation effect, and impact force generated in this process effectively break down and disperse fat globules, protein aggregates, or other potentially heterogeneous particles in the system, significantly reducing their particle size and making their distribution more uniform. Homogenization is crucial for forming a stable and uniform colloidal dispersion system, directly determining whether the product is prone to stratification and precipitation during storage, and whether the Tyndall effect is clear and bright. Primary pressure: 200-250 bar; Secondary pressure: 40-60 bar.

[0087] Step (5) Sterilization: The homogenized liquid obtained in step (4) is pasteurized at a temperature of 65°C to 85°C for 10s to 600s to eliminate potential pathogens and spoilage microorganisms, ensure the biosafety of the product and extend its shelf life.

[0088] Step (6) Cooling and Filling: The sterilized liquid obtained in step (5) is rapidly cooled using a plate or tubular cooler to a low temperature range of 2°C to 6°C within a short time. This rapid cooling process helps stabilize the protein conformation and preserve flavor. Subsequently, in a clean environment, the low-temperature liquid is filled into pre-sterilized luminescent whey electrolyte beverage packaging and immediately sealed. Low-temperature filling helps to further maintain the freshness and stability of the product. After filling, the product must be stored and distributed under cold chain conditions to maximize its sensory, nutritional, and unique optical properties.

[0089] The following describes the luminescent whey electrolyte beverage and its preparation method according to specific implementation examples of the present invention.

[0090] 1. Testing Methods and Scoring Criteria The samples prepared in each embodiment are shown in Table 1 below. The four key indicators of "Tyndall effect", "flavor", "mouth" and "stability" were comprehensively evaluated based on the standards in the table below. Each item has a full score of 10 points, and the higher the score, the better the performance.

[0091] Table 1

[0092] Example 1 This embodiment provides a luminescent whey electrolyte beverage, comprising, per 100 parts by weight: 50 parts whey, 49 parts lactose solution, 0.99 parts whey protein powder, and 0.01 parts lactase. The whey is the liquid obtained after separating curds during the production of cheese, casein, and other similar products. The lactose solution is the permeate from skim milk after membrane filtration. The whey protein powder is the powder obtained by concentrating and drying the aforementioned whey (the raw material is whey).

[0093] The preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content ≥80%, which is then used for later use. In this embodiment, 0.99 parts of the whey protein powder are used in subsequent steps.

[0094] Step (2) Hydrolyze lactose solution: Mix 49 parts of lactose solution with 0.99 parts of whey protein powder obtained in step (1), then add 0.01 parts of lactase, stir evenly and carry out hydrolysis reaction under suitable conditions (such as 30-55℃) to obtain hydrolyzed lactose solution.

[0095] Step (3) Mixing: Filter 50 parts of acid whey to remove impurities, and then mix it with all the hydrolyzed lactose solution obtained in step (2). Stir well to obtain a mixed liquid.

[0096] Step (4) Homogenization: The mixture obtained in step (3) is preheated to 50°C to 65°C, and then subjected to high-pressure homogenization under the conditions of 40 bar to 60 bar (secondary pressure) and 200 bar to 250 bar (primary pressure) to obtain a homogenized liquid with uniform particle size and stable system.

[0097] Step (5) Sterilization: Pasteurize the homogenized liquid obtained in step (4) (e.g., 65-85℃, 10-600 seconds) to obtain sterilized liquid.

[0098] The whey in the steps is the liquid obtained by separating curds during the production of cheese, casein and other similar products, with a protein content of 0.2% to 0.8% and a fat content of 0% to 0.2%.

[0099] Example 2 This embodiment provides a luminescent whey electrolyte beverage, which, per 100 parts by weight, contains 50 parts of whey, 48 parts of lactose solution, 1.99 parts of whey protein powder, and 0.01 parts of lactase.

[0100] The preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content ≥80%, which is then used for later use. In this embodiment, 1.99 parts of the whey protein powder are used for subsequent steps.

[0101] Step (2) Hydrolyze lactose solution: Mix 48 parts of lactose solution with 1.99 parts of whey protein powder obtained in step (1), then add 0.01 parts of lactase, stir evenly and carry out hydrolysis reaction under suitable conditions (such as 30-55℃) to obtain hydrolyzed lactose solution.

[0102] Step (3) Mixing: Filter 50 parts of acid whey to remove impurities, and then mix it with all the hydrolyzed lactose solution obtained in step (2). Stir well to obtain a mixed liquid.

[0103] Step (4) Homogenization: The mixture obtained in step (3) is preheated to 50°C to 65°C, and then subjected to high-pressure homogenization under the conditions of 40 bar to 60 bar (secondary pressure) and 200 bar to 250 bar (primary pressure) to obtain a homogenized liquid with uniform particle size and stable system.

[0104] Step (5) Sterilization: Pasteurize the homogenized liquid obtained in step (4) (e.g., 65-85℃, 10-600 seconds) to obtain sterilized liquid.

[0105] The whey in the steps is a liquid obtained by separating curds during the production of cheese, casein and other similar products, with a protein content of 0.2% to 0.8% and a fat content of 0% to 0.2%.

[0106] Example 3 This embodiment provides a luminescent whey electrolyte beverage, which, per 100 parts by weight, contains 50 parts of whey, 47 parts of lactose solution, 2.99 parts of whey protein powder, and 0.01 parts of lactase.

[0107] The preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content ≥80%, which is then used for later use. In this embodiment, 2.99 parts of the whey protein powder are used for subsequent steps.

[0108] Step (2) Hydrolyze lactose solution: Mix 47 parts of lactose solution with 2.99 parts of whey protein powder obtained in step (1), then add 0.01 parts of lactase, stir evenly and carry out hydrolysis reaction under suitable conditions (such as 30-55℃) to obtain hydrolyzed lactose solution.

[0109] Step (3) Mixing: Filter 50 parts of acid whey to remove impurities, and then mix it with all the hydrolyzed lactose solution obtained in step (2). Stir well to obtain a mixed liquid.

[0110] Step (4) Homogenization: The mixture obtained in step (3) is preheated to 50°C to 65°C, and then subjected to high-pressure homogenization under the conditions of 40 bar to 60 bar (secondary pressure) and 200 bar to 250 bar (primary pressure) to obtain a homogenized liquid with uniform particle size and stable system.

[0111] Step (5) Sterilization: Pasteurize the homogenized liquid obtained in step (4) (e.g., 65-85℃, 10-600 seconds) to obtain sterilized liquid.

[0112] The whey in the steps is the liquid obtained by separating curds during the production of cheese, casein and other similar products, with a protein content of 0.2% to 0.8% and a fat content of 0% to 0.2%.

[0113] Example 4 This embodiment provides a luminescent whey electrolyte beverage, which, per 100 parts by weight, contains 40 parts of whey, 59 parts of lactose solution, 0.988 parts of whey protein powder, and 0.012 parts of lactase.

[0114] The preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content ≥80%, which is then used for later use. In this embodiment, 0.988 parts of the whey protein powder are used in subsequent steps.

[0115] Step (2) Hydrolyze lactose solution: Mix 59 parts of lactose solution with 0.988 parts of whey protein powder obtained in step (1), then add 0.012 parts of lactase, stir evenly and carry out hydrolysis reaction under suitable conditions (such as 30-55℃) to obtain hydrolyzed lactose solution.

[0116] Step (3) Mixing: Filter 40 parts of acid whey to remove impurities, and then mix it with all the hydrolyzed lactose solution obtained in step (2). Stir well to obtain a mixed liquid.

[0117] Step (4) Homogenization: The mixture obtained in step (3) is preheated to 50°C to 65°C, and then subjected to high-pressure homogenization under the conditions of 40 bar to 60 bar (secondary pressure) and 200 bar to 250 bar (primary pressure) to obtain a homogenized liquid with uniform particle size and stable system.

[0118] Step (5) Sterilization: Pasteurize the homogenized liquid obtained in step (4) (e.g., 65-85℃, 10-600 seconds) to obtain sterilized liquid.

[0119] Example 5 This embodiment provides a luminescent whey electrolyte beverage, which, per 100 parts by weight, contains 40 parts of whey, 58 parts of lactose solution, 1.988 parts of whey protein powder, and 0.012 parts of lactase.

[0120] The preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content ≥80%, which is then used for later use. In this embodiment, 1.988 parts of the whey protein powder are used for subsequent steps.

[0121] Step (2) Hydrolyze lactose solution: Mix 58 parts of lactose solution with 1.988 parts of whey protein powder obtained in step (1), then add 0.012 parts of lactase, stir evenly and carry out hydrolysis reaction under suitable conditions (such as 30-55℃) to obtain hydrolyzed lactose solution.

[0122] Step (3) Mixing: Filter 40 parts of acid whey to remove impurities, and then mix it with all the hydrolyzed lactose solution obtained in step (2). Stir well to obtain a mixed liquid.

[0123] Step (4) Homogenization: The mixture obtained in step (3) is preheated to 50°C to 65°C, and then subjected to high-pressure homogenization under the conditions of 40 bar to 60 bar (secondary pressure) and 200 bar to 250 bar (primary pressure) to obtain a homogenized liquid with uniform particle size and stable system.

[0124] Step (5) Sterilization: Pasteurize the homogenized liquid obtained in step (4) (e.g., 65-85℃, 10-600 seconds) to obtain sterilized liquid.

[0125] Example 6 This embodiment provides a luminescent whey electrolyte beverage, which, per 100 parts by weight, contains 40 parts of whey, 57 parts of lactose solution, 2.988 parts of whey protein powder, and 0.012 parts of lactase.

[0126] The preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content ≥80%, which is then used for later use. In this embodiment, 2.988 parts of this whey protein powder are used for subsequent steps.

[0127] Step (2) Hydrolyze lactose solution: Mix 57 parts of lactose solution with 2.988 parts of whey protein powder obtained in step (1), then add 0.012 parts of lactase, stir evenly and carry out hydrolysis reaction under suitable conditions (such as 30-55℃) to obtain hydrolyzed lactose solution.

[0128] Step (3) Mixing: Filter 40 parts of acid whey to remove impurities, and then mix it with all the hydrolyzed lactose solution obtained in step (2). Stir well to obtain a mixed liquid.

[0129] Step (4) Homogenization: The mixture obtained in step (3) is preheated to 50°C to 65°C, and then subjected to high-pressure homogenization under the conditions of 40 bar to 60 bar (secondary pressure) and 200 bar to 250 bar (primary pressure) to obtain a homogenized liquid with uniform particle size and stable system.

[0130] Step (5) Sterilization: Pasteurize the homogenized liquid obtained in step (4) (e.g., 65-85℃, 10-600 seconds) to obtain sterilized liquid.

[0131] Example 7 This embodiment provides a luminescent whey electrolyte beverage, which, per 100 parts by weight, contains 50 parts of whey, 48 parts of lactose solution, 1.99 parts of whey protein powder, and 0.01 parts of lactase.

[0132] The preparation method of the luminescent whey electrolyte beverage includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content ≥80%, which is then used for later use. In this embodiment, 1.99 parts of the whey protein powder are used for subsequent steps.

[0133] Step (2) Hydrolyze lactose solution: Mix 48 parts of lactose solution with 1.99 parts of whey protein powder obtained in step (1), then add 0.01 parts of lactase, stir evenly and carry out hydrolysis reaction under suitable conditions (such as 30-55℃) to obtain hydrolyzed lactose solution.

[0134] Step (3) Mixing: Filter 50 parts of acid whey to remove impurities, and then mix it with all the hydrolyzed lactose solution obtained in step (2). Stir well to obtain a mixed liquid.

[0135] Step (4) Homogenization: The mixture obtained in step (3) is preheated to 50°C to 65°C, and then subjected to high-pressure homogenization under the conditions of 40 bar to 60 bar (secondary pressure) and 200 bar to 250 bar (primary pressure) to obtain a homogenized liquid with uniform particle size and stable system.

[0136] Step (5) Sterilization: Pasteurize the homogenized liquid obtained in step (4) (e.g., 65-85℃, 10-600 seconds) to obtain sterilized liquid.

[0137] Step (6) Fermentation: Cool the sterilized liquid from step (5) to 20-30℃, let it stand for 18-24 hours to ferment until the pH is below 4.35. After demulsification, let it stand to remove the lower precipitate and obtain the upper clear liquid.

[0138] The specific parameters of Examples 1 to 6 are shown in Table 2.

[0139] Table 2 Example Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Whey 50 50 50 40 40 40 50 lactose solution 49 48 47 59 58 57 48 whey protein powder 0.99 1.99 2.99 0.988 1.988 2.988 1.99 lactase 0.01 0.01 0.01 0.012 0.012 0.012 0.01 Comparative Example 1 This comparative example provides a beverage containing, per 100 parts by weight: 70 parts acidified whey and 30 parts lactose solution, without the addition of whey protein powder or lactase. The specific preparation process is similar to that of Example 1, except that whey protein powder and lactase are not required.

[0140] Comparative Example 2 This comparative example provides a beverage containing, per 100 parts by weight: 60 parts of acidified whey and 40 parts of lactose solution, without the addition of whey protein powder or lactase. The specific preparation process is similar to that of Example 1, except that whey protein powder and lactase are not required.

[0141] Comparative Example 3 This comparative example provides a control beverage, formulated per 100 parts by weight, comprising: 50 parts of acidified whey and 50 parts of lactose solution, without the addition of whey protein powder and lactase. The specific preparation process is similar to that of Example 1, except that whey protein powder and lactase are not required.

[0142] Comparative Example 4 This comparative example provides a beverage containing, per 100 parts by weight: 40 parts acidified whey and 60 parts lactose solution, without the addition of whey protein powder or lactase. The specific preparation process is similar to that of Example 1, except that whey protein powder and lactase are not required.

[0143] Comparative Example 5 This comparative example provides a control beverage, formulated per 100 parts by weight, comprising: 30 parts of acidified whey and 70 parts of lactose solution, without the addition of whey protein powder and lactase. The specific preparation process is similar to that of Example 1, except that whey protein powder and lactase are not required.

[0144] The specific parameters of Comparative Examples 1 to 5 are shown in Table 3.

[0145] Furthermore, the above embodiments and comparative examples are compared, and the results are shown in Table 4 below. Figure 8 and Figure 9 As shown.

[0146] Table 3 Comparative Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Whey 70 60 50 40 30 lactose solution 30 40 50 60 70 whey protein powder - - - - - lactase - - - - - Table 4 Example Tyndall effect Flavor taste stability Example 1 9 8 8 7 Example 2 6 7 7 7 Example 3 5 7 7 4 Example 4 7 7 6 6 Example 5 6 7 6 6 Example 6 5 6 6 4 Example 7 6 7 6 6 Comparative Example 1 7 3 3 2 Comparative Example 2 7 3 3 4 Comparative Example 3 8 5 4 5 Comparative Example 4 7 5 4 5 Comparative Example 5 7 5 3 6 Based on the preparation and testing results of the above embodiments and comparative examples, the following experimental conclusions and analyses can be drawn: 1. Experimental Design and Evaluation Methods To systematically evaluate the impact of each component on product performance, five comparative examples (Comparative Examples 1 to 5) were set up without the addition of whey protein powder and lactase, and six examples (Examples 1 to 7) were set up within the formulation scope of this invention. All samples were evaluated according to uniform sensory and performance standards (Table 3), with a focus on four core indicators: Tyndall effect, flavor, mouthfeel, and stability.

[0147] 2. Results and Analysis (1) The effect of the basic substrate ratio (Comparative Examples 1 to 5) Comparative Examples 1 to 5 only varied the ratio of acidic whey to lactose solution. The results showed that as the ratio of acidic whey decreased (from 70 parts to 30 parts) and the ratio of lactose solution increased, the Tyndall effect of the products exhibited a normal distribution. When the particles in the solution were too large and the concentration was too high, light was mainly reflected or refracted, and did not scatter in all directions to form a light path. While particles that were too small or the concentration was too low could still scatter light, the intensity was too weak. Comparative Example 3 had a moderate particle size, moderate concentration, and a moderate ratio. However, its flavor and mouthfeel scores remained consistently low (maximum only 5 and 4 points), exhibiting a noticeable sourness or blandness, and its stability was generally poor (scores 2-6 points). This indicates that simply adjusting the ratio of acidic whey to lactose solution cannot simultaneously achieve excellent optical effects and solve the problems of palatability and stability. Among them, Comparative Example 3 (50:50) and Comparative Example 4 (40:60) showed the weakest bitterness, providing a foundation for further optimization.

[0148] (2) The role of whey protein powder and lactase Based on the optimized matrix ratio (acidified whey: lactose solution at a ratio of 50:50 or 40:60), the introduction of whey protein powder and lactase (Examples 1 to 7) resulted in a fundamental improvement in product performance: Significantly enhanced flavor and texture: The flavor and texture scores (6-8 points) of all embodiments significantly outperformed the comparative examples (4-5 points) of their corresponding matrices. The hydrolysis by lactase effectively reduced the astringency of lactose, enhanced the natural sweetness, and created a harmonious sweet-sour ratio with the acidity of the whey. The addition of whey protein powder contributed to the richness.

[0149] A balance was achieved between optics and stability: While maintaining good Tyndall effect (6-9 points), the stability of the embodiments was systematically optimized (the stability scores of embodiments 1, 2, 4 and 5 are all ≥5 points).

[0150] (3) Optimization of whey protein powder addition amount By keeping the ratio of acidified whey to lactose solution constant and varying the amount of whey protein powder added, it was found that more whey protein powder did not necessarily lead to a stronger effect. In a series with 50 parts acidified whey, the effect was strongest (8 points) when the whey protein powder content was 0.99 parts (Example 1), but weakened (6 points) when increased to 2.99 parts (Example 3). A similar trend was observed in a series with 40 parts acidified whey. This indicates that there is an optimal concentration of colloidal particles; excessively high concentrations can lead to particle aggregation or decreased light transmittance, thus weakening the scattering effect.

[0151] The amount of whey protein powder added has a significant impact on stability. When the amount of whey protein powder is increased to 2.99 parts (Example 3) or 2.988 parts (Example 6), the stability score drops sharply to 4 points, indicating that excessive protein particles can easily lead to instability of the system during storage.

[0152] Therefore, there is a clearly defined optimal range for the amount of whey protein powder added. Overall, Example 1 (0.99 parts whey protein powder) and Example 4 (0.988 parts whey protein powder) performed better in their respective formulation series.

[0153] (4) Determination of the optimal ratio Comparing the two preferred embodiments: Embodiment 4 (40 parts of yogurt, 59 parts of lactose solution) exhibited the strongest Tyndall effect (9 points) and the most outstanding optical properties. Embodiment 1 (50 parts of yogurt, 49 parts of lactose solution) achieved the best balance in flavor, mouthfeel, and stability (scores of 8, 8, and 7 points respectively), with the most harmonious sweet and sour ratio and the highest overall mouthfeel evaluation.

[0154] 3. Conclusion This invention demonstrates through systematic formulation experiments that: The addition of whey protein powder and lactase is key to improving the overall quality of the product. They interact to fundamentally improve the flavor, texture and physical stability of the product.

[0155] The amount of whey protein powder added needs to be strictly controlled, as excessive addition will impair the Tyndall effect and product stability. The addition amounts in Example 1 (0.99 parts) and Example 4 (0.988 parts) are within the optimized range.

[0156] Example 1 (50 parts of acid whey, 49 parts of lactose solution, 0.99 parts of whey protein powder, and 0.01 parts of lactase) is the optimal ratio in terms of overall performance. While maintaining a significant Tyndall effect (9 points) and good stability (7 points), it achieves the best flavor and taste (both 8 points).

[0157] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A luminescent whey electrolyte beverage, characterized in that, Based on 100 parts by weight, it comprises the following ingredients: 40 to 70 parts of acidified whey, 30 to 60 parts of lactose solution, 0.5 to 3 parts of whey protein powder, and 0.01 to 0.02 parts of lactase; The acid whey is a byproduct obtained by separating curds during the production of cheese, casein, and other similar products, with a protein content of 0.2% to 0.8% and a fat content of 0% to 0.2%. The luminescent whey electrolyte beverage exhibits the Tyndall effect when irradiated by a light source.

2. The luminescent whey electrolyte beverage according to claim 1, characterized in that, The lactose solution is the permeate from skim milk after membrane filtration.

3. The luminescent whey electrolyte beverage according to claim 1, characterized in that, The whey protein powder is obtained by concentrating and drying the acidified whey, and has a protein content of ≥80%.

4. The luminescent whey electrolyte beverage according to claim 1, characterized in that, Based on 100 parts by weight, the acid whey is 50 parts, the lactose solution is 48 to 49 parts, the whey protein powder is 1 part, and the lactase is 0.012 parts.

5. A packaging for a luminescent whey electrolyte beverage, characterized in that, include: The bottle body has an internally formed receiving cavity with an opening, the receiving cavity being used to contain the luminescent whey electrolyte beverage as described in any one of claims 1-4, the bottle body being made of a transparent material; A bottle cap structure is provided to cover the opening of the receiving cavity. A light source assembly is provided in the bottle cap structure, and the light-emitting end of the light source assembly faces the receiving cavity.

6. A method for preparing a luminescent whey electrolyte beverage as described in any one of claims 1-4, characterized in that, Includes the following steps: Step (1) Preparation of whey protein powder: The acidified whey is concentrated and dried to obtain whey protein powder with a protein content of ≥80%; Step (2) Hydrolyze lactose solution: Add lactase to the lactose solution and whey protein powder obtained in step (1), stir evenly to hydrolyze, and obtain hydrolyzed lactose solution; Step (3) Mixing: Mix the filtered whey to remove impurities with the hydrolyzed lactose solution obtained in step (2), stir evenly, and obtain a mixed liquid; Step (4) Homogenization: Homogenize the mixture obtained in step (3) to obtain a homogenized liquid with uniform particle size; Step (5) Sterilization: The homogenized liquid obtained in step (4) is pasteurized to obtain a sterilized liquid; Step (6) Cooling and filling: Cool the sterilization liquid obtained in step (5) to 2°C to 6°C, and then fill it into the packaging of the luminescent whey electrolyte beverage as described in claim 5.

7. The preparation method according to claim 6, characterized in that, In step (2), the temperature is raised to 30°C to 55°C during the hydrolysis process, and the reaction is allowed to stand for 1 hour to carry out the hydrolysis.

8. The preparation method according to claim 6, characterized in that, In step (4), homogenization is carried out at a temperature of 50°C to 65°C, a secondary pressure of 40 bar to 60 bar, and a primary pressure of 200 bar to 250 bar.

9. The preparation method according to claim 6, characterized in that, In step (5), the homogenized liquid obtained in step (4) is sterilized at a temperature of 65°C to 85°C and a time of 10s to 600s.

10. The preparation method according to claim 6, characterized in that, The acid whey after filtration to remove impurities in step (3) has a pH ≤ 5.0 and a protein content of 0.2-0.8%.

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