Taglam plant milk and making process thereof

Abstract

The invention discloses taglam plant milk and a making process thereof. The taglam plant milk is prepared from, by weight, 100-400 parts of taglam pulp, 0.09-0.72 part of natural polysaccharide suspending agent, 0.001-3 parts of sweetening agent, 0.3-0.5 part of flavor enhancer, 0.08-0.12 part of preservative and the balance water based on 1,000 parts of the milk. The taglam plant milk has the advantages of being low in cost and rich in nutrition.

Description

technical field [0001] The invention relates to the field of nutritional beverages, in particular to drinking milk products using plants as raw materials, in particular to leaf-eating plant milk and a preparation process thereof. Background technique [0002] At present, milk has become an important food in human nutrition. Today, world milk production is close to 650 billion tons. Milk accounts for 85 percent of this production. This worldwide production is growing steadily year by year, having increased by more than 20% in ten years. Milk is a food containing by no means insignificant sources of protein of high biological quality. Protein is the third major energy source in our diet after carbohydrates and lipids. They are essential for our survival and are provided both by products of animal origin (meat, fish, eggs, dairy products) and plant foods (cereals, pulses, etc.). Animal proteins have long proven to be extremely successful in terms of their excellent nutriti...

AI Technical Summary

Problems solved by technology

However, due to the particularity of the process of extracting protein, the breadth of palatability affected by the beany smell, and the limitation of the storage period of acid enzymes, the market of soybean protein beverages is affected.

[0005] In addition, although peanut protein beverages, sunflower protein beverages, sesame protein beverages, and coconut protein beverages have mature technologies, it is because they also have the particularity of soybean protein beverages that the products cannot meet the palatability and raw materials cannot be guaranteed, etc. reason, impede promotion

[0006] Most of these plants for making protein drinks only have a single function. First, the nutrition is not comprehensive; second, the function is not comprehensive; third, the source of raw materials is insufficient; fourth, the cost of collecting fruits and fruit kernels is high; fifth Some raw materials will produce toxins and harmful substances during the production process, for example: lipoxygenase in soybeans reacts with linoleic acid, linolenic acid and other substances in the preparation process to form aldehydes, ketones, etc., resulting in beany smell and toxins

Therefore, although they contain the basic elements of making vegetable protein beverages, due to existing problems and shortcomings, the production and development of protein beverages are limited.

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