High-protein plant beverage with good taste and shelf life stability and preparation method of high-protein plant beverage

Abstract

The invention discloses a high-protein plant beverage with good taste and shelf life stability and a preparation method thereof, and relates to the technical field of food, every 1000 parts of the high-protein plant beverage comprises the following components in parts by weight: 70-100 parts of a plant protein raw material, 20-50 parts of a compound stabilizer, 0.1-30 parts of a sweetening agent and the balance of water, wherein the compound stabilizer is polydextrose, pectin, microcrystalline cellulose and a Chinese yam extract. The product prepared by the preparation method and the component ratio is rich in vegetable protein, and the Chinese yam extract is rich in mucus and has certain stability, so that the prepared product is uniform and stable within the shelf life by using the ratio of the Chinese yam extract to the stabilizer, the phenomena of precipitation and layering are reduced, and the shelf life of the product is prolonged. The sensory quality and the taste smoothness of the product are remarkably improved, and the problems that the vegetable protein drink is low in protein content, poor in product stability, rough in taste and the like are solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a high-protein plant beverage with good taste and shelf stability and a preparation method thereof. BACKGROUND

[0002] Animal protein is mainly derived from egg, dairy and meat provided by livestock and aquaculture industry, which belongs to high-protein food category. Its significant advantage is that the proportion of amino acid composition is highly matched with human body needs, but such food usually contains high fat and cholesterol, and excessive intake is easy to cause obesity and increase the risk of cardiovascular and cerebrovascular diseases and other health risks.

[0003] Plant protein is mainly derived from soybeans, peas, chickpeas, fava beans and wheat, etc. Compared with animal protein, its outstanding features are low cholesterol content, low lactose and fat content, relatively low energy, and health advantages such as coarse fiber, which are considered as the best substitute for animal milk, and are sought after by vegetarians and lactose-intolerant people, and are more beneficial to human health. Long-term consumption of plant protein helps to improve body function, enhance physical fitness, and meet the nutritional needs and health pursuit of modern people.

[0004] However, plant protein is limited in the development of food industry due to its low bioavailability and poor taste, and contains insoluble particles such as protein and starch, which may be separated out by precipitation and other actions during storage, thereby making the product unstable and leading to the grit and rough taste of the finished product.

[0005] Therefore, it is a technical problem to be solved in the field to provide a plant protein-rich beverage with long stability and good taste to meet the needs of people for healthy diet. SUMMARY

[0006] In order to solve the above problems, the present application provides a high-protein plant beverage with good taste and shelf stability and a preparation method thereof.

[0007] In order to achieve the above purpose, the present application adopts the following technical solutions:

[0008] A high-protein plant beverage with good taste and shelf stability, comprising the following components by weight parts per 1000 parts: 70-100 parts of plant protein raw material, 20-50 parts of compound stabilizer, 0.1-30 parts of sweetener, and the rest is water; The compound stabilizer is polydextrose, pectin, microcrystalline cellulose and yam extract, and the mass ratio is 20:1:1:0.1.

[0009] The application adopts specific compound stabilizers to collocate dietary fiber, conventional stabilizers and plant extracts, so as to provide satiety and significantly enhance the stability of the product, prevent the product from gathering and delaminating during storage, and maintain the uniformity of the product.

[0010] The weight parts of the plant protein raw material can be 70-75 parts, 75-77 parts, 77-78 parts, 78-80 parts, 80-90 parts, 90-100 parts.

[0011] The weight parts of the compound stabilizer can be 20-22.1 parts, 22.1-24.31 parts, 24.31-26.52 parts, 26.52-30 parts, 30-40 parts, 40-50 parts.

[0012] The weight parts of the sweetener can be 0.1-10 parts, 10-16.08 parts, 16.08-21.6 parts, 21.6-24.6 parts, 24.6-26.1 parts, 26.1-26.27 parts, 26.27-30 parts.

[0013] Preferably, the plant protein raw material comprises at least one of soybean protein isolate, pea protein, chickpea protein, mung bean protein, broad bean protein, black bean protein and pumpkin seed protein.

[0014] Preferably, the sweetener is at least one of erythritol, xylitol, sucralose, stevioside, sorbitol and cyclamate.

[0015] Preferably, the preparation method of the yam extract is as follows: fresh yam is ground and treated to obtain a filtrate, and the filtrate is concentrated and dried to obtain the yam extract.

[0016] The preparation method of the high-protein plant beverage with good taste and shelf stability comprises the following steps: 1) dissolving the protein raw material in water and performing high-pressure homogenization to obtain a first liquid; 2) adding the compound stabilizer and the sweetener to the first liquid, mixing uniformly, and performing homogenization to obtain a second liquid; 3) sterilizing the second liquid to obtain the high-protein plant beverage.

[0017] The application performs high-pressure homogenization on the initially dissolved protein raw material, significantly improves the solubility of the protein and solves the problem of protein precipitation, effectively controls the particle size distribution of the product, makes the product more uniform, improves the taste and smoothness of the product, and reduces the energy consumption and pressure requirement of the subsequent homogenization link.

[0018] Preferably, in step 1), the water temperature is 45-55℃.

[0019] Preferably, in step 1), the high-pressure homogenization treatment has a pressure of 70-80 MPa and an inlet temperature of 45-55℃.

[0020] Preferably, in step 2), the mixing speed and time are 800-1000 rpm and 15-20 min, respectively.

[0021] Preferably, in step 2), the homogenization pressure is 5-10 MPa.

[0022] Preferably, in step 3), the sterilization temperature is 121℃ and the sterilization time is 20 min.

[0023] Compared with the prior art, the present application has the following beneficial effects: The product prepared by the preparation method of the present application and using the specific plant extract and stabilizer component ratio is rich in plant protein, is uniform and stable during the shelf life, reduces the precipitation and stratification phenomenon, and significantly improves the sensory quality and delicate taste of the product, solving the problems of low plant protein content, poor product stability, and rough taste of plant protein drinks. BRIEF DESCRIPTION OF DRAWINGS

[0024] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed to be used in the embodiments or prior art description will be briefly introduced, and the drawings in the description are only examples of the embodiments of the present application.

[0025] Figure 1 The sample state diagram of Example 1 of the present application stored at 37℃ for 150 days; Figure 2 The sample state diagram of Comparative Example 9 of the present application stored at 37℃ for 150 days; Figure 3 The sample state diagram of Comparative Example 11 of the present application stored at 37℃ for 150 days; Figure 4 The sample state diagram of Comparative Example 15 of the present application stored at 37℃ for 150 days. DETAILED DESCRIPTION

[0026] The embodiments of the present application are described below, and examples of the embodiments are shown in the accompanying drawings. The embodiments described with reference to the drawings are exemplary and are intended to explain the present application, and are not understood as limiting the present application.

[0027] Raw materials and sources: The preparation method of the yam extract is as follows: 1) Select fresh yam without pollution and mildew; 2) The yam obtained in step 1) is grinded with water in a proportion of 1:8; 3) The slurry obtained in step 2) is filtered using a 200-mesh filter bag, and the filtrate is used; 4) The filtrate obtained in step 3) is concentrated to a solid content of 8-10% at 40-50°C, and then dried; 5) The dried material obtained in step 4) is crushed and passed through a 100-mesh screen to obtain the yam extract.

[0028] Example 1 The present application provides a preparation method of high-protein plant beverage with good taste and shelf stability, which specifically comprises the following steps: (1) The raw materials are weighed according to the formula in Table 1 for standby; Table 1 Formula of high-protein plant beverage in Example 1 (containing per 1000 kg of raw materials)

[0029] (2) Soybean protein isolate (90%), pea protein (80%) are put into purified water preheated to 50°C, stirred for 10 min for dissolution, and then subjected to high-pressure homogenization to obtain a liquid, the homogenization pressure and inlet temperature being 71 MPa and 50°C, respectively; (3) Polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, steviol glycoside, and sodium citrate are mixed and then put into the liquid obtained in step (2), stirred for 15 min until mixed uniformly, and then filtered; (4) The liquid obtained in step (3) is subjected to homogenization at a pressure of 7 MPa; (5) The liquid obtained in step (4) is filled, and the filled product is sterilized at 121°C for 20 min, and then cooled to obtain the finished product.

[0030] Example 2 The present application provides a preparation method of high-protein plant beverage with good taste and shelf stability, which specifically comprises the following steps: (1) The raw materials are weighed according to the formula in Table 2 for standby; Table 2 Formula of high-protein plant beverage in Example 2 (containing per 1000 kg of raw materials)

[0031] (2) Soybean protein isolate (90%), pea protein (80%) are put into purified water preheated to 50°C, stirred for 10 min for dissolution, and then subjected to high-pressure homogenization to obtain a liquid, the homogenization pressure and inlet temperature being 71 MPa and 50°C, respectively; (3) polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, sucralose, sodium citrate are mixed, then put into the liquid obtained in step (2), stirred for 15 min until mixed uniformly, then filtered; (4) the liquid obtained in step (3) is homogenized, and the homogenization pressure is 8 MPa; (5) the liquid obtained in step (4) is filled; the filled product is sterilized at 121 ℃ for 20 min, then cooled to obtain a finished product.

[0032] Example 3 The application provides a preparation method of a high-protein plant beverage with good taste and shelf stability, and specifically comprises the following steps: (1) ingredients are weighed according to the formula in Table 3 for standby; Table 3 Formula of the high-protein plant beverage in Example 3 (containing per 1000 kg of raw materials)

[0033] (2) soybean protein isolate (90%), pea protein (80%) and chickpea protein (80%) are put into purified water preheated to 53 ℃, stirred for 10 min to dissolve, then subjected to high-pressure homogenization to obtain a liquid, and the homogenization pressure and inlet temperature are 75 MPa and 53 ℃ respectively; (3) polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, xylitol, sodium citrate and stevioside are mixed, then put into the liquid obtained in step (2), stirred for 17 min until mixed uniformly, then filtered; (4) the liquid obtained in step (3) is homogenized, and the homogenization pressure is 8 MPa; (5) the liquid obtained in step (4) is filled; the filled product is sterilized at 121 ℃ for 20 min, then cooled to obtain a finished product.

[0034] Example 4 The application provides a preparation method of a high-protein plant beverage with good taste and shelf stability, and specifically comprises the following steps: (1) ingredients are weighed according to the formula in Table 4 for standby; Table 4 Formula of the high-protein plant beverage in Example 4 (containing per 1000 kg of raw materials)

[0035] (2) mung bean protein (80%), pea protein (80%) and pumpkin seed protein (80%) are put into purified water preheated to 55 ℃, stirred for 10 min to dissolve, then subjected to high-pressure homogenization to obtain a liquid, and the homogenization pressure and inlet temperature are 77 MPa and 55 ℃ respectively; (3) polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, xylitol, sodium citrate, and cyclamate are mixed, and then added into the liquid obtained in step (2), stirred for 18 min, filtered after being mixed uniformly; (4) the liquid obtained in step (3) is homogenized, and the homogenization pressure is 10 MPa; (5) the liquid obtained in step (4) is filled; the filled product is sterilized at 121 ℃ for 20 min, and then cooled to obtain a finished product.

[0036] Example 5 The application provides a preparation method of high-protein plant beverage with good taste and shelf stability, and specifically comprises the following steps: (1) ingredients are weighed according to the formula in Table 5 for standby; Table 5 Formula of high-protein plant beverage in Example 5 (containing per 1000 kg of raw materials)

[0037] (2) black bean protein (80%), pea protein (80%) and broad bean protein (80%) are added into purified water preheated to 53 ℃, stirred for 10 min for dissolution; then high-pressure homogenization treatment is performed to obtain a liquid, and the homogenization pressure and the inlet temperature are 75 MPa and 53 ℃ respectively; (3) polydextrose, pectin, microcrystalline cellulose, yam extract, xylitol, sodium citrate and cyclamate are mixed, and then added into the liquid obtained in step (2), stirred for 18 min, filtered after being mixed uniformly; (4) the liquid obtained in step (3) is homogenized, and the homogenization pressure is 9 MPa; (5) the liquid obtained in step (4) is filled; the filled product is sterilized at 121 ℃ for 20 min, and then cooled to obtain a finished product.

[0038] Comparative Example 1 The application provides a preparation method of plant protein beverage, and specifically comprises the following steps: (1) ingredients are weighed according to the formula in Table 6 for standby; Table 6 Formula of plant protein beverage in Comparative Example 1 (containing per 1000 kg of raw materials)

[0039] (2) soybean protein isolate (90%) and pea protein (80%) are added into purified water preheated to 50 ℃, stirred for 10 min for dissolution to obtain a liquid; (3) mixed polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, steviol glycoside, sodium citrate, and then added into the liquid obtained in step (2), stirred for 15 min until mixed uniformly, and then filtered; (4) homogenized the liquid obtained in step (3), and the homogenization pressure was 7 MPa; (5) the liquid obtained in step (4) was filled; the filled product was sterilized at 121°C for 20 min, and then cooled to obtain the finished product.

[0040] Comparative Example 2 A preparation method of a plant protein beverage is provided, which specifically comprises the following steps: (1) the raw materials were weighed according to the formula in Table 7 for standby; Table 7 Formula of plant protein beverage of comparative example 2 (containing in each 1000 kg of raw materials)

[0041] (2) soybean protein isolate (90%), broad bean protein (80%) were added into purified water preheated to 50°C, stirred for 10 min for dissolution, and then high-pressure homogenization treatment was performed to obtain a liquid, and the homogenization pressure and inlet temperature were 70 MPa and 50°C respectively; (3) mixed polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, sucralose, cyclamate, and sodium citrate, and then added into the liquid obtained in step (2), stirred for 15 min until mixed uniformly, and then filtered; (4) homogenized the liquid obtained in step (3), and the homogenization pressure was 8 MPa; (5) the liquid obtained in step (4) was filled; the filled product was sterilized at 121°C for 20 min, and then cooled to obtain the finished product.

[0042] Comparative Example 3 A preparation method of a plant protein beverage is provided, which specifically comprises the following steps: (1) the raw materials were weighed according to the formula in Table 8 for standby; Table 8 Formula of plant protein beverage of comparative example 3 (containing in each 1000 kg of raw materials)

[0043] (2) soybean protein isolate (90%), broad bean protein (80%), and chickpea protein (80%) were added into purified water preheated to 53°C, stirred for 10 min for dissolution to obtain a liquid; (3) After mixing polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, xylitol, sodium citrate and steviol glycosides, add them to the liquid obtained in step (2), stir for 17 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 8 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0044] Comparative Example 4 A method for preparing a plant-based protein beverage is provided, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 9 and set aside; Table 9 Comparative Example 4 Plant Protein Beverage Formula (Contains protein per 1000kg of raw materials)

[0045] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) After mixing polydextrose, carrageenan, sodium carboxymethyl cellulose, erythritol, steviol glycosides and sodium citrate, add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0046] Comparative Example 5 A method for preparing a plant-based protein beverage is provided, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 10 and set aside; Table 10 Comparative Example 5 Plant Protein Beverage Formula (Contains protein per 1000kg of raw materials)

[0047] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) Mix inulin, xanthan gum, gellan gum, yam extract, erythritol, steviol glycosides and sodium citrate, and add them to the liquid obtained in step (2). Stir for 15 minutes until the mixture is uniform and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0048] Comparative Example 6 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 11 and set aside; Table 11 Comparative Example 6 Plant Protein Beverage Formula (Contains protein per 1000kg of raw materials)

[0049] (2) Black bean protein (80%), pea protein (80%) and broad bean protein (80%) were added to purified water preheated to 53°C and stirred for 10 minutes to dissolve; then high pressure homogenization was performed to obtain the liquid, with homogenization pressure and inlet temperature of 20 MPa and 53°C, respectively. (3) After mixing polydextrose, pectin, microcrystalline cellulose, xylitol, sodium citrate and cyclamate, add them to the liquid obtained in step (2), stir for 18 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 9 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0050] Comparative Example 7 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 12 and set aside; Table 12 Comparative Example 7 Plant Protein Beverage Formula (Contains protein per 1000 kg of raw materials)

[0051] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) After mixing polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, steviol glycosides and sodium citrate, add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0052] Comparative Example 8 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 13 and set aside; Table 13 Comparative Example 8 Plant Protein Beverage Formula (Contains protein per 1000kg of raw materials)

[0053] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) After mixing polydextrose, pectin, microcrystalline cellulose, yam extract, erythritol, steviol glycosides and sodium citrate, add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0054] Comparative Example 9 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 14 and set aside; Table 14 Comparative Example 9 Plant Protein Beverage Formula (Contains protein per 1000kg of raw materials)

[0055] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) After mixing polydextrose, pectin, microcrystalline cellulose, erythritol, steviol glycosides and sodium citrate, add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0056] Comparative Example 10 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 14 and set aside; Table 14 Comparative Example 10 Plant Protein Beverage Formula (Contains protein per 1000 kg of raw materials)

[0057] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) After mixing polydextrose, pectin, yam extract, erythritol, steviol glycosides and sodium citrate, add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0058] Comparative Example 11 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 15 and set aside; Table 15 Comparative Example 11 Plant Protein Beverage Formula (Contains protein per 1000 kg of raw materials)

[0059] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) Mix the yam extract, erythritol, steviol glycosides and sodium citrate, then add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0060] Comparative Example 12 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 16 and set aside; Table 16 Comparative Example 12 Plant Protein Beverage Formula (Contains protein per 1000 kg of raw materials)

[0061] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) Mix microcrystalline cellulose, yam extract, erythritol, steviol glycosides and sodium citrate, then add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0062] Comparative Example 13 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 17 and set aside; Table 17 Comparative Example 13 Plant Protein Beverage Formula (Contains protein per 1000 kg of raw materials)

[0063] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) Mix pectin, yam extract, erythritol, steviol glycosides and sodium citrate, then add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0064] Comparative Example 14 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 18 and set aside; Table 18 Comparative Example 14 Plant Protein Beverage Formula (Contains protein per 1000 kg of raw materials)

[0065] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) After mixing polydextrose, yam extract, erythritol, steviol glycosides and sodium citrate, add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0066] Comparative Example 15 This invention provides a method for preparing a plant-based protein beverage, specifically including the following steps: (1) Weigh the raw materials according to the formula in Table 19 and set aside; Table 19 Comparative Example 15 Plant Protein Beverage Formula (Contains protein per 1000 kg of raw materials)

[0067] (2) Soy protein isolate (90%) and pea protein (80%) were added to purified water preheated to 50°C and stirred for 10 minutes to dissolve. Then, high-pressure homogenization was performed to obtain the liquid. The homogenization pressure and inlet temperature were 71 MPa and 50°C, respectively. (3) Mix erythritol, steviol glycosides and sodium citrate, then add them to the liquid obtained in step (2), stir for 15 minutes until they are evenly mixed, and then filter. (4) Homogenize the liquid obtained in step (3) at a pressure of 7 MPa; (5) Fill the liquid obtained in step (4); sterilize the filled product at 121°C for 20 minutes and then cool it to obtain the finished product.

[0068] Performance testing Product particle size testing: The particle size of the products in the examples and comparative examples was determined using a particle size analyzer. The test method is in accordance with GB / T19077. Product stability test: Weigh the samples of the example and comparative examples (accurate to 0.001 g) into 50 mL centrifuge tubes and centrifuge at 4000 r / min for 10 min. Remove the supernatant and calculate the precipitation rate of the product. The calculation formula is as follows: C = (M2 - M1) / M × 100% In the formula: C is the sedimentation rate, %; M is the mass of the liquid in the centrifuge tube before centrifugation, g; M1 is the mass of the centrifuge tube, g; M2 is the mass of the centrifuge tube after centrifugation and removal of the supernatant, g; Test results Particle size testing was conducted on the samples from the examples and comparative examples according to the testing methods. The results are shown in Table 20. Table 20 Particle size results

[0069] As shown in the table, the particle size of the product after high-pressure homogenization is significantly smaller than that of the product without high-pressure homogenization after dissolving the protein raw materials. The particle size of the product after homogenization but without high-pressure homogenization is larger than that of the product without high-pressure homogenization. High-pressure homogenization is used after dissolving the protein raw materials in the product production process to make the protein dissolve more completely. From the perspective of taste, the smaller the particle size, the more delicate and smooth the product tastes. To assess product stability, centrifugal sedimentation rate tests were conducted on the products from the examples and comparative examples, and the results are shown in Table 21. Table 21 Stability Results

[0070] As shown in the table, the centrifugal sedimentation rates of the products in the examples are all lower than those in the comparative examples, indicating that the products can maintain good stability during storage. Comparative Example 1 shows that during product production, the protein raw materials were not subjected to high-pressure homogenization after dissolution, resulting in larger particle sizes and insufficient protein dissolution. This led to a higher centrifugal sedimentation rate, making the product prone to protein particle precipitation and resulting in a rougher texture when consumed. Comparative Examples 2 and 3 show that although the protein raw materials underwent high-pressure homogenization during production, resulting in smaller particle sizes, the stabilizer ratio was not within the scope of this invention. This resulted in a higher centrifugal sedimentation rate, making the product prone to precipitation, stratification, and water separation during storage, leading to an uneven texture. Comparative Examples 4 and 5 show that while the protein raw materials underwent high-pressure homogenization during production, and the stabilizer ratio was within the scope of this invention, the stabilizer specified in this invention was not used. This resulted in smaller particle sizes, but the product was thicker, had a rougher texture, and poorer stability. Not suitable for long-term storage; Comparative Example 6 shows that during product production, although the protein raw materials were homogenized after dissolution, it did not meet the protection scope of this invention, resulting in a product with a larger particle size, poorer product stability, and a rougher texture; Comparative Examples 7 and 8 show that during product production, the protein raw materials were homogenized under high pressure, but the stabilizer ratio was not within the protection scope of this invention, resulting in a smaller particle size, but poorer product stability, higher centrifugal sedimentation rate, and sedimentation stratification during storage; Comparative Examples 9, 10, 11, 12, 13, 14, and 15 show that during product production, the protein raw materials were homogenized under high pressure, but one or two of the compound stabilizers were missing, or no compound stabilizers were added, resulting in an incomplete range of stabilizers not within the protection scope, resulting in a smaller particle size, but poorer product stability, higher centrifugal sedimentation rate, and not suitable for long-term storage.

[0071] at the same time, Figures 1-4 The images show the state of samples from Examples 1, 9, 11, and 15 of this invention after 150 days of storage at 37°C. It can be seen that during production, after the protein raw materials are dissolved and homogenized under high pressure, the stabilizer ratio is not within the scope of this invention's protection. For example, if no stabilizer is used, or only yam extract, or only polydextrose, pectin, and microcrystalline cellulose are used, the synergistic effect between stabilizers disappears, resulting in a poor product texture that is not uniform and stable, exhibiting stratification and water separation. Products produced according to the requirements of this invention have good stability within their shelf life, a uniform and stable texture, and a delicate and smooth taste, thus solving the technical problems of plant protein beverages.

[0072] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. 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. Such 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 high-protein plant-based beverage with good taste and shelf-life stability, characterized in that, By weight, each 1000 servings contains the following components: 70-100 parts plant protein raw material, 20-50 parts compound stabilizer, 0.1-30 parts sweetener, and the remainder is water; The compound stabilizer is composed of polydextrose, pectin, microcrystalline cellulose and yam extract in a mass ratio of 20:1:1:0.

1.

2. The high-protein plant-based beverage with good taste and shelf-life stability according to claim 1, characterized in that, The plant protein raw materials include at least one of soy protein isolate, pea protein, chickpea protein, mung bean protein, broad bean protein, black bean protein, and pumpkin seed protein.

3. The high-protein plant-based beverage with good taste and shelf-life stability according to claim 1, characterized in that, The sweetener is at least one of erythritol, xylitol, sucralose, steviol glycosides, sorbitol, and cyclamate.

4. The high-protein plant-based beverage with good taste and shelf-life stability according to claim 1, characterized in that, The method for preparing the yam extract is as follows: fresh yam is ground into a pulp and then filtered to obtain a filtrate. The filtrate is then concentrated and dried to obtain the yam extract.

5. A method for preparing a high-protein plant-based beverage with good taste and shelf-life stability as described in any one of claims 1-4, characterized in that, Includes the following steps: 1) The protein raw material is dissolved in water and then subjected to high-pressure homogenization to obtain the first liquid solution; 2) Add the compound stabilizer and sweetener to the first liquid, mix them evenly, and then homogenize them to obtain the second liquid; 3) After sterilizing the second liquid, the high-protein plant beverage is obtained.

6. The method for preparing a high-protein plant-based beverage with good taste and shelf-life stability according to claim 5, characterized in that, In step 1), the water temperature is 45-55℃.

7. The method for preparing a high-protein plant-based beverage with good taste and shelf-life stability according to claim 5, characterized in that, In step 1), the pressure of the high-pressure homogenization process is 70-80 MPa, and the inlet temperature is 45-55℃.

8. The method for preparing a high-protein plant-based beverage with good taste and shelf-life stability according to claim 5, characterized in that, In step 2), the mixing speed and time are 800-1000 rpm and 15-20 min, respectively.

9. The method for preparing a high-protein plant-based beverage with good taste and shelf-life stability according to claim 5, characterized in that, In step 2), the homogenization pressure is 5-10 MPa.

10. The method for preparing a high-protein plant-based beverage with good taste and shelf-life stability according to claim 5, characterized in that, In step 3), the sterilization temperature is 121℃ and the sterilization time is 20min.

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