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Plant protein beverage and method for preparing the same

A plant protein beverage and auxiliary material technology, applied in the field of plant protein beverages, to improve the body's immunity and enhance physical fitness

Inactive Publication Date: 2009-06-24
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the deep processing of ground vegetables is still almost blank, especially protein drinks and related products using ground vegetables as raw materials have not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 Take 20g of ground vegetables, 6g of peanuts, 6g of walnuts, 8g of white sugar, 4g of honey, 0.03g of potassium sorbate and 55.97g of purified water. First soak, rinse, sterilize, and homogenize the ground vegetable to make the ground vegetable juice; then carry out winnowing, rinsing, soaking, peeling, and grinding (roughly grinding) the auxiliary materials peanuts and walnuts to make the auxiliary material juice; Mix ground vegetable juice, auxiliary material juice, white granulated sugar, and purified water and then finely grind it, add honey and potassium sorbate, stir continuously to make it fully dissolve, homogenize once in a 3-4Mpa high-pressure homogenizer, filter, and the particle size is required Smaller than 2μm, encapsulated, sterilized at room temperature, and kept at constant temperature for 30 minutes, it is the finished product.

Embodiment 2

[0026] Example 2 Take 20g of ground vegetable, 6g of peanut, 6g of white sugar, 2g of honey, 3g of acid pulp, 0.3g of citric acid, 0.3g of propylene glycol alginate, 0.03g of potassium sorbate and 62.37g of purified water. First soak, rinse, sterilize and homogenize the ground vegetable to make the ground vegetable juice; then carry out winnowing, rinsing, soaking, peeling, grinding (coarsely grinding) the auxiliary material peanut to make the auxiliary material juice; then make the ground vegetable Juice, auxiliary material juice, white sugar, pure water are mixed and then finely ground; then slowly add propylene glycol alginate, acid pulp, citric acid, honey and potassium sorbate in sequence, stirring continuously to make them fully dissolved, at 3-4Mpa high pressure Homogenize once with a homogenizer, filter, the particle size is required to be less than 2 μm, heat to 60-80°C, adjust the pH to 4-5, sterilize at room temperature, and keep the temperature for 30 minutes, which...

Embodiment 3

[0027] Example 3 Take 20g of ground vegetables, 6g of walnuts, 6g of white sugar, 2g of honey, 3g of acid pulp, 0.3g of citric acid, 0.3g of propylene glycol alginate, 0.03g of potassium sorbate and 62.37g of purified water. First soak, rinse, sterilize and homogenize the ground vegetable to make the ground vegetable juice; then carry out winnowing, rinsing, soaking, peeling, grinding (coarsely grinding) the auxiliary material peanut to make the auxiliary material juice; then make the ground vegetable Juice, auxiliary material juice, white sugar, pure water are mixed and then finely ground; then slowly add propylene glycol alginate, acid pulp, citric acid, honey and potassium sorbate in sequence, stirring continuously to make them fully dissolved, at 3-4Mpa high pressure Homogenize once with a homogenizer, filter, the particle size is required to be less than 2 μm, heat to 60-80°C, adjust the pH to 4-5, sterilize at room temperature, and keep the temperature for 30 minutes, whi...

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PUM

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Abstract

The invention provides a plant protein beverage, which uses nostoc commune as the main material, prepared by mixing with peanut, walnut, acid fruits, white granulated sugar, honey, and purified water. The preparation includes immersing, decorticating, coarse grinding, blending, fine grinding, filling, sterilizing. The provided plant protein beverage is high in protein and polysaccharose content, abundant in mineral and vitamin, includes 18 kinds of amino acids for human needs, has a plurality of functions as strengthening physique, body nourishing, beauty treating, health-care or the like. The beverage also has strong chemical stability, good mouth feeling, thus making it an ideal nutritious health-care beverage.

Description

Technical field: [0001] The invention relates to a vegetable protein beverage, in particular to a natural vegetable protein beverage made from ground vegetable as a main raw material and a preparation method thereof. Background technique [0002] Plant protein beverages are one of the key directions for future beverage market development. The next five years will be a period of restructuring the framework structure of the soft drink industry. Healthy beverages such as vegetable protein beverages, fruit and vegetable juice beverages, and tea beverages will form the main body of the framework structure. The pursuit of health value is an inevitable direction for the future development of the beverage market. [0003] Nostoc commune Vauch., commonly known as ground soft and ground fungus, belongs to low-level cyanobacteria plants. It has a wide range of sources, short growth cycle and long storage time. Our laboratory has also successfully cultivated it artificially. From a nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/36A23L1/305A23L1/212A23L1/29A23L33/185
Inventor 谢树莲冯佳李贤煜李砧吴琴刘晓铃
Owner SHANXI UNIV
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