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Preparing method for high stability acid protein beverage

A technology of acidic protein and high stability, which is applied in the field of preparation of acidic protein drinks, which can solve problems such as protein precipitation and product sensory quality degradation, and achieve the effects of improving stability, improving sensory indicators, high economic benefits and social benefits

Inactive Publication Date: 2007-10-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing acidic protein beverages fail to solve the problem of protein stability during the shelf life of the product. The protein will precipitate, causing a decline in the sensory quality of the product. It can no longer meet the requirements of consumers for product quality. The market urgently needs to solve the protein stability problem. So as to obtain highly stable acidic protein beverage products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Take 100g of whole milk powder, add 800g of water, and rehydrate to make milk liquid;

[0019] (2) Add 4.5g of sucrose to the milk produced in step (1), heat to 60-70°C and stir to fully dissolve the sucrose;

[0020] (3) The temperature of the feed solution prepared in step (2) was raised to 90-95° C., and the reaction was kept for 120 minutes while stirring, so that the feed liquid showed a light brown color;

[0021] (4) Cooling the feed liquid reacted in step (3) to 35-40° C. to obtain highly stable milk raw material that can be used for fermented or prepared acidic protein beverages.

[0022] After testing, the above-mentioned milk raw materials were mixed with 1 times the fermented milk according to the protein content, and the beverage prepared under aseptic conditions did not show protein precipitation after being placed at room temperature for 6 months.

Embodiment 2

[0024] (1) Take 100g of skimmed milk powder, add 900g of water, and rehydrate to make milk liquid;

[0025] (2) Add 50 g of fructose to the milk prepared in step (1), heat at 60-70°C and stir to fully dissolve the fructose;

[0026] (3) The temperature of the feed solution prepared in step (2) was raised to 95° C., and the reaction was kept for 30 minutes while stirring, so that the feed solution showed a dark brown color;

[0027] (4) Cooling the feed liquid reacted in step (3) to 35-40° C. to obtain highly stable milk raw material that can be used for fermented or prepared acidic protein beverages.

[0028] After testing, the above-mentioned milk raw materials were added with 1 times the fermented milk according to the protein content, and the beverage prepared according to the conventional method under aseptic conditions did not show protein precipitation after being placed at room temperature for 6 months.

Embodiment 3

[0030] (1) Take 50g of soybean protein isolate, add 1500g of water, and rehydrate to make soybean protein liquid;

[0031] (2) Add 75g of glucose to the soybean protein liquid prepared in step (1), heat at 60-70°C and stir to fully dissolve the glucose;

[0032] (3) Warm up the feed liquid prepared in step (2) to 90-95°C, and keep it warm for 60 minutes while stirring, so that the feed liquid presents a brown color;

[0033] (4) Cool the feed liquid after the reaction in step (3) to 35-40° C. to obtain a highly stable soybean protein raw material solution that can be used for fermented or prepared acidic protein beverages.

[0034] After testing, the above-mentioned milk raw materials were mixed with 1 times the fermented milk according to the protein content, and the beverage prepared under aseptic conditions did not show protein precipitation after being placed at room temperature for 6 months.

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Abstract

The present invention relates to preparation method of a high stability acidity protein drink, which selects optimal steps and appropriate condition to sufficiently react protein with sugar, thus obtains raw materials used for class of fermentation and compound acidity protein drink by cooling sufficient glycosylation of protein. The present invention can obviously mitigate protein precipitation which happened in shelf life of current acidity protein drink, enhance stability of product, improve appearance index, enhance the quality and satisfy continually increased demand of consumers, and has relatively high economic benefit and social benefit.

Description

technical field [0001] The invention relates to a method for preparing a drink, in particular to a method for preparing a highly stable acidic protein drink. Background technique [0002] Acidic protein beverage is a food with comprehensive nutrition. In recent years, with the enhancement of people's health awareness, the birth and rapid development of fermented and blended acidic protein beverages, acidic protein beverages have become more and more popular and indispensable for consumers. of drinking food. [0003] Most of the existing acidic protein beverages fail to solve the problem of protein stability during the shelf life of the product. The protein will precipitate, causing a decline in the sensory quality of the product. It can no longer meet the requirements of consumers for product quality. The market urgently needs to solve the protein stability problem. Thereby obtaining highly stable acidic protein beverage products. Contents of the invention [0004] The p...

Claims

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Application Information

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IPC IPC(8): A23L2/66A23L1/305A23L33/19
Inventor 陈中林伟锋蔡蕾鲍志宁
Owner SOUTH CHINA UNIV OF TECH
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