Neutral clear whey protein isolate tea beverage product and preparation method therefor

Abstract

A neutral clear whey protein isolate tea beverage product and a preparation method therefor. Solution components of the neutral clear whey protein isolate tea beverage product include whey protein isolate, tea polyphenols, a pH regulator, and an antioxidant. The preparation method comprises the steps of: providing a solution for a beverage product, heating within the temperature range of 110-150°C for 2-60 seconds, and packaging.

Description

Neutral transparent separated whey protein tea beverage product and preparation method thereof

[0001] This application claims priority to Chinese Patent Application No. 202410830719.1, filed on June 25, 2024, the entire contents of which are incorporated herein by reference. TECHNICAL FIELD

[0002] The present application relates to the technical field of protein beverage processing, in particular to a neutral transparent separated whey protein tea beverage product and a preparation method thereof. BACKGROUND

[0003] Whey protein beverage

[0004] Whey protein is a functional ingredient that helps muscle recovery and growth after exercise, which contains rich branched-chain amino acids.

[0005] The whey protein beverage products on the market at present are mainly concentrated whey protein beverages, which have high liquid turbidity and are not transparent in appearance, and have obvious milk flavor and are relatively viscous in taste.

[0006] Patent CN109730153A discloses a sports protein beverage and a preparation method thereof, which contains 1% to 7% of whey protein, and the whey protein is granulated whey protein.

[0007] Compared with concentrated whey protein, separated whey protein contains lower fat and lactose. The rapid absorption characteristics of separated whey protein make it an ideal choice for sports nutrition and functional beverages.

[0008] Transparent separated whey protein beverages not only have high clarity and refreshing taste, but also have higher nutritional value by reducing fat and lactose ingredients, and are becoming more and more popular.

[0009] The few existing transparent separated whey protein beverage products on the market usually use acidic solutions to maintain their stability, which makes the products have strong sour taste and astringency, and are difficult to be accepted by the market.

[0010] Patent CN114304281A discloses a transparent whey protein beverage and a preparation method thereof, the pH value of the beverage is

[0011] 2.5-3.5, and oligomaltose and cyclic dextrin with a mass ratio of (5-125):1 are used as taste modifiers to alleviate the astringency of the product.

[0012] Patent CN110313525A discloses a production process of an acidic whey protein beverage, the pH value of the beverage is

[0013] 2.8-3.3, provides a two-stage sterilization process suitable for the production of the beverage.

[0014] The transparent separated whey protein beverage product with neutral pH faces various challenges after heat treatment: how to provide high-quality taste during the shelf life of the product while maintaining its clarity and stability is a technical problem faced in the product development process.

[0015] Patent US8227009B2 discloses a method for improving the stability of transparent whey protein drinks after heat treatment by adding mineral salts in a neutral environment.

[0016] Patent WO2022003166A1 discloses a transparent whey protein powder that can produce a clear solution with neutral pH after mixing with water.

[0017] Pure tea drinks

[0018] At the same time, in recent years, pure tea beverages have gradually gained the favor of consumers due to their natural and healthy characteristics. However, pure tea beverages tend to darken in color and deteriorate in flavor during storage.

[0019] Patent CN102754711B discloses a tea beverage and its production method, which includes tea leaves, deoxygenated deionized reverse osmosis water, and antioxidants.

[0020] Milk tea drinks

[0021] However, the tea beverages containing protein on the market are mainly milk tea, which has a large gap in taste compared to pure tea, and the protein content is generally low.

[0022] Patent CN108935795A discloses a jasmine milk tea and its preparation method, which includes: matcha, jasmine tea extract, milk, sugar, antioxidant, acidity regulator, stabilizer, emulsifier, and water.

[0023] Patent CN115720946A discloses a tea juice and its preparation method and application. The tea juice obtained by the secondary extraction method disclosed in the patent can maintain stable tea aroma for a long shelf life.

[0024] Therefore, it is a research focus in the field to develop a neutral transparent separated whey protein tea beverage product with high protein content, high clarity, natural and rich tea aroma, refreshing taste without milk flavor, and good stability, as well as its preparation method. TECHNICAL PROBLEM

[0025] To solve the above technical problems, the present application aims to provide a neutral transparent separated whey protein tea beverage product and a preparation method thereof, which can provide 1% to 15% of protein in total in weight of the beverage while having an appearance and taste close to that of a general packaged heat-treated tea beverage product. Technical solution

[0026] To achieve the above-mentioned purpose, the present application provides a neutral transparent separated whey protein tea beverage product, the solution component of which comprises, in percentage by weight:

[0027] 1% to 15% of protein in total in weight of the beverage, wherein at least 70% of the protein is separated whey protein, 0.01% to 0.3% of tea polyphenol in total in weight of the beverage, wherein the source of tea polyphenol includes tea leaves, tea powder, tea extract, tea extract and / or tea concentrate,

[0028] 0.01% to 0.3% of acid-base regulator in total in weight of the beverage,

[0029] 0.01% to 0.3% of antioxidant in total in weight of the beverage,

[0030] Optionally, sweetener and / or natural plant extract.

[0031] In the above-mentioned neutral transparent separated whey protein tea beverage product, the acid-base regulator includes sodium bicarbonate, sodium hydroxide,

[0032] lactic acid, sodium citrate, citric acid and / or malic acid.

[0033] In the above-mentioned neutral transparent separated whey protein tea beverage product, the antioxidant is used to stabilize the flavor of tea, and the antioxidant includes ascorbic acid, calcium ascorbate, sodium ascorbate, sodium D-isoascorbate, vitamin E, citric acid and / or malic acid.

[0034] In the above-mentioned neutral transparent separated whey protein tea beverage product, the sweetener is used to adjust the flavor and taste of the product, and the sweetener includes white granulated sugar, glucose, fructose-glucose, crystalline fructose, sucrose, maltose, maltitol, xylitol, erythritol, mogroside, sucralose, sorbitol, thaumatin, aspartame, acesulfame and / or inulin.

[0035] In the above-mentioned neutral transparent separated whey protein tea beverage product, the natural plant extract is used to adjust the flavor and taste of the product, and the natural plant extract includes powder, extract, extract and / or concentrate extracted from plants, such as chrysanthemum powder, monk fruit powder, barley powder, herbal tea powder, citrus peel concentrate, mint concentrate.

[0036] The above-mentioned neutral transparent separated whey protein tea beverage product is at least sterile.

[0037] The pH of the above-mentioned neutral transparent separated whey protein tea beverage product is in the range of 5.5-8.5, preferably in the range of 6.0-8.0.

[0038] The upper limit of the turbidity of the above-mentioned neutral transparent separated whey protein tea beverage product is 250 NTU (Nephelometric Turbidity Unit), preferably 150 NTU or less.

[0039] Another aspect of the present application relates to a preparation method for producing a neutral transparent separated whey protein tea beverage, which comprises the following steps:

[0040] a) providing a solution of a beverage product, the solution of the beverage product comprising:

[0041] - a total amount of 1% to 15% of protein by weight of the beverage, wherein at least 70% of the protein should be separated whey protein, - a total amount of 0.01% to 0.3% of tea polyphenols by weight of the beverage,

[0042] - a total amount of 0.01% to 0.3% of an acid-base regulator by weight of the beverage, - a total amount of 0.01% to 0.3% of an antioxidant by weight of the beverage,

[0043] - optionally, a sweetener and / or a natural plant extract;

[0044] b) heating the solution of the beverage product at a temperature in the range of 110 to 150°C for 2 to 60 seconds;

[0045] c) packaging the solution of the beverage product to obtain a beverage product. Advantages

[0046] The present application provides a neutral transparent separated whey protein tea beverage product and a preparation method thereof, which can provide a total amount of 1% to 15% of protein by weight of the beverage while having an appearance and taste close to that of a general packaged heat-treated tea beverage product. BRIEF DESCRIPTION OF DRAWINGS

[0047] Figure 1 is a state diagram of a guihua Longjing-flavored neutral transparent separated whey protein tea beverage product after 2 months according to Example 1 of the present application;

[0048] Figure 2 is a state diagram of a jasmine-flavored neutral transparent separated whey protein tea beverage product after 2 weeks according to Example 2 of the present application;

[0049] Figure 3 is a state diagram of a jasmine-flavored neutral transparent separated whey protein tea beverage product after 2 weeks according to Comparative Example 1. Embodiments of the present application

[0050] In the context of the present application, the phrase "X and / or Y" means "X" or "Y" or "X and Y". Following the same logic, the phrase "n1, n2,..., ni-1 and / or ni" means "n1" or "n2" or... or "ni" or "n1, n2,..., ni-1 and ni", or any combination of these ingredients.

[0051] In the context of the present application, the term "sterile" means that the product in question is free of any living microorganism, thus no microbial growth occurs during the shelf life at room temperature.

[0052] In the context of the present application, the term "transparent" means that the beverage product allows light to pass through and shows a clear image. The upper limit value of the turbidity of a transparent beverage is 250 NTU (Nephelometric Turbidity Unit).

[0053] In the context of the present application, the term "opaque" means that the beverage product has a visibly unclear appearance and its turbidity is greater than 250 NTU.

[0054] According to the present application, the type of tea leaf, tea powder and / or tea extract used in the present application is not particularly limited, for example: green tea, black tea, oolong tea, scented tea, etc.

[0055] In order to make the purposes, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are some of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by a person of ordinary skill in the art without creative labor fall within the scope of protection of the present application.

[0056] Embodiment 1

[0057] The present embodiment provides a neutral transparent separated whey protein tea beverage product with osmanthus and Longjing flavor, which comprises (by weight of 1000g): separated whey protein powder: 46g, Longjing tea powder: 3g, osmanthus concentrate: 4g, sodium bicarbonate: 1g, sodium citrate: 0.5g, ascorbic acid: 0.3g, and pure water to 1000g.

[0058] The preparation method of the neutral transparent separated whey protein tea beverage product with osmanthus and Longjing flavor of the present embodiment comprises the following steps:

[0059] (1) Add an appropriate amount of room temperature pure water to the first ingredient tank, add the separated whey protein powder into the ingredient tank and stir for 10 minutes, end the ingredient preparation, and stand for hydration for 30 minutes to obtain whey liquid;

[0060] (2) In the second batching tank, add an appropriate amount of room temperature purified water, add Longjing tea powder and osmanthus concentrated solution into the batching tank, stir for 5 minutes, then add sodium bicarbonate, sodium citrate and ascorbic acid, stir for 5 minutes, to obtain a tea solution;

[0061] (3) Mix the whey liquid with the tea solution and add water to constant volume, and measure the pH value to be 6.78;

[0062] (4) Perform 138-degree ultra-high temperature sterilization for 15 seconds, and then cool to below 25°C for filling.

[0063] Example 2

[0064] The example provides a neutral transparent whey protein tea beverage product with jasmine tea flavor, and the raw material composition includes (1000g): whey protein isolate powder 46g, xylitol 20g, jasmine tea powder 4.2g, sodium citrate 0.5g, sodium bicarbonate 0.35g, and purified water to 1000g.

[0065] The example provides a neutral transparent whey protein tea beverage product with jasmine tea flavor, and the raw material composition includes (1000g): whey protein isolate powder 46g, xylitol 20g, jasmine tea powder 4.2g, sodium citrate 0.5g, sodium bicarbonate 0.35g, and purified water to 1000g.

[0066] The preparation method of the neutral transparent whey protein tea beverage product with jasmine tea flavor of the example includes the following steps:

[0067] (1) In the first batching tank, add an appropriate amount of room temperature purified water, add whey protein isolate powder into the batching tank, stir for 10 minutes, end the batching, and stand for hydration for 30 minutes to obtain a whey liquid;

[0068] (2) In the second batching tank, add an appropriate amount of room temperature purified water, add jasmine tea powder into the batching tank, stir for 5 minutes, then add sodium citrate and sodium bicarbonate, stir for 5 minutes, to obtain a tea solution;

[0069] (3) Mix the whey liquid with the tea solution and add water to constant volume, and measure the pH value to be 6.85;

[0070] (4) Perform 138-degree ultra-high temperature sterilization for 15 seconds, and then cool to below 25°C for filling.

[0071] Comparative Example 1

[0072] The example provides a neutral transparent whey protein tea beverage product with jasmine tea flavor, and the raw material composition includes (1000g): whey protein isolate powder 46g, xylitol 20g, jasmine tea powder 4.2g, sodium citrate 0.5g, sodium bicarbonate 0.35g, and purified water to 1000g.

[0073] The preparation method of the neutral transparent whey protein tea beverage product with jasmine tea flavor of the example includes the following steps:

[0074] (1) In the first ingredient tank, add an appropriate amount of room temperature purified water, add the separated whey protein powder into the ingredient tank and stir for 10 minutes, end the material, and stand for hydration for 30 minutes to obtain whey liquid;

[0075] (2) In the second ingredient tank, add an appropriate amount of room temperature purified water, add jasmine tea powder into the ingredient tank, stir for 5 minutes, then add sodium citrate and sodium bicarbonate, stir for 5 minutes to obtain tea solution;

[0076] (3) Mix the whey liquid and the tea solution and add water to constant volume, and measure the pH value to be 6.85;

[0077] (4) 138-degree ultra-high temperature sterilization for 15 seconds, then cool to below 25°C for filling.

[0078] After filling for 10 days, the sensory evaluation of Example 1, Example 2 and Comparative Example 1 is carried out respectively.

[0079] Table 1: Sensory evaluation standard of neutral transparent separated whey protein tea beverage product (full score 100)

[0080] Table 1

[0081]

[0082] Table 2: Sensory quality evaluation of neutral transparent separated whey protein tea beverage product of the present application

[0083] Table 2

[0084] Sample Taste Odor Color Precipitation state Comprehensive score Example 1 22 21 18 9 9 79 Example 2 17 15 10 8 7 57 Comparative Example 1 7 5 5 8 3 28

[0085] Experiments show that the osmanthus tea-flavored neutral transparent separated whey protein tea beverage prepared according to Example 1 of the present application has good stability, high clarity, bright color, no precipitation, and natural osmanthus and Longjing aroma without unpleasant flavor. In the absence of antioxidants and in an environment providing sufficient oxygen, tea oxidation in Example 2 and Comparative Example 1 produces an unpleasant odor similar to burnt corn stalks, and the color becomes darker and the clarity decreases, especially the degradation of Comparative Example 1 is more obvious.

[0086] Further analysis: Example 2 and Comparative Example 1 have the same raw material formula except the concentration of separated whey protein powder, and the preparation methods are completely consistent, and the higher protein concentration of Example 2 provides better protection for tea.

Claims

1. A neutral, transparent whey protein isolate tea beverage product, wherein the solution components of the beverage product include: The total protein content should be 1% to 15% of the beverage's weight, of which at least 70% should be whey protein isolate. The total amount of tea polyphenols is 0.01% to 0.3% of the beverage weight, wherein the source of tea polyphenols may be tea leaves, tea powder, tea extract, tea extract and / or tea concentrate. Acid-base regulator comprising 0.01% to 0.3% of the beverage's total weight. Antioxidants comprising 0.01% to 0.3% of the beverage's weight in total.

2. The neutral transparent whey protein isolated tea beverage product according to claim 1, wherein the solution components of the beverage product further include sweeteners and / or natural plant extracts.

3. The neutral, transparent whey protein isolate tea beverage product according to claim 1, wherein, The acid-base regulators include sodium bicarbonate, sodium hydroxide, lactic acid, sodium citrate, citric acid, and / or malic acid.

4. The neutral, transparent whey protein isolate tea beverage product according to claim 1, wherein, The antioxidants include ascorbic acid, calcium ascorbate, sodium ascorbate, sodium D-isoascorbate, vitamin E, citric acid, and / or malic acid.

5. The neutral, transparent whey protein isolate tea beverage product according to claim 2, wherein, The sweeteners include granulated sugar, glucose, fructose, crystalline fructose, sucrose, maltose, maltitol, xylitol, erythritol, mogrosides, sucralose, sorbitol, sematrandez, aspartame, acesulfame potassium, and / or inulin.

6. The neutral, transparent whey protein isolate tea beverage product according to claim 2, wherein, The natural plant extracts include powders, extracts, extracts and / or concentrates extracted from plants.

7. A neutral, transparent whey protein isolate tea beverage product according to any one of the preceding claims, wherein, The beverage product is at least sterile.

8. The neutral, transparent whey protein isolate tea beverage product according to any one of claims 1-7, wherein, The pH of the beverage product is in the range of 5.5-8.

5.

9. The neutral, transparent whey protein isolate tea beverage product according to any one of claims 1-7, wherein, The upper limit for the turbidity of the beverage product is 250 NTU.

10. A method for preparing a neutral, transparent whey protein isolate tea beverage product, wherein, The preparation method includes the following steps: a) Providing a solution of a beverage product, wherein the solution of the beverage product comprises: Protein comprising 1% to 15% of the beverage's weight, of which at least 70% is whey protein isolate; The total amount of tea polyphenols is 0.01% to 0.3% of the beverage weight, wherein the sources of tea polyphenols include tea leaves, tea powder, tea extract, tea extract and / or tea concentrate. Acid-base regulators comprising 0.01% to 0.3% of the beverage's total weight; Antioxidants comprising 0.01% to 0.3% of the beverage's weight; b) Heating the solution of the beverage product in the range of 110 to 150°C for 2 to 60 seconds; c) Package the solution of the beverage product to obtain the beverage product.

11. The preparation method according to claim 10, wherein, The solution components of the beverage product also include sweeteners and / or natural plant extracts.

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