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Low-sugar low-fat viable bacteria type transparent whey beverage and preparation method thereof

A technology of transparent and live bacteria, which is applied in the direction of dairy products, milk preparations, and food ingredients as taste improvers. It can solve problems such as low protein content, inconvenient consumption, and limited powder form of whey protein powder, achieving The effect of high taste acceptance

Inactive Publication Date: 2019-03-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whey protein powder is loved by fitness and sports people, but whey protein powder is limited by its powder form and is inconvenient to eat. Many sports drinks add whey protein to the drink, but because whey protein is processed Medium stability is difficult to control, often the protein content in sports drinks is very low, and the only few whey protein powder drinks are also discouraged by fitness people because of their high sugar content

Method used

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  • Low-sugar low-fat viable bacteria type transparent whey beverage and preparation method thereof
  • Low-sugar low-fat viable bacteria type transparent whey beverage and preparation method thereof
  • Low-sugar low-fat viable bacteria type transparent whey beverage and preparation method thereof

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preparation example Construction

[0023] A method for preparing a low-sugar and low-fat live bacteria-type transparent whey beverage, the preparation method comprising the following raw materials: 20%-30% of fermentation broth A, 0.5%-1% of sucrose, 3%-4% of isolated whey protein, fruit Glue 0-0.5%, soybean polysaccharide 0.2%-0.3%, erythritol 1%-1.5%, maltitol liquid 2%-3%, sucralose 0.1%-0.15%, food flavor 0.03%-0.08% and Make up to 100% water, the percentage of the raw materials is the mass percentage of each raw material in the total amount of raw materials.

[0024] The fermented liquid A comprises the following components: 0.5% to 5% of isolated whey protein, 1% to 5% of glucose, 0 to 3% of lactose, 0.004% to 0.008% of fermentation agent and water supplemented to 100%. The percentage of components is the mass percentage of each component in the total amount of components A in the fermentation broth.

[0025] Following step (1) and step (2) are to prepare fermented liquid A, and its each component consum...

Embodiment 1

[0045] A low-sugar and low-fat living bacteria-type transparent whey drink, the preparation method of which comprises the following raw materials: 30% of fermented liquid A, 0.5% of sucrose, 4% of isolated whey protein powder, 0.3% of soybean polysaccharide, 2% of erythritol, 3% of maltitol liquid, 0.15% of sucralose, 0.03% of food essence and 59.72% of purified water; the percentage of the above raw materials is the mass percentage of each raw material in the total amount of raw materials.

[0046] Wherein, fermented liquid A comprises the following components: 0.5% of whey protein isolate, 5% of glucose, 0.004% of starter and 94.496% of purified water, and the percentages of the above components are the mass of each component in the total amount of fermented liquid A percentage.

[0047] The preparation method of this embodiment comprises the following specific steps:

[0048] (1) Preheat the pure water of component A of the fermentation broth to 40°C, add the isolated whey...

Embodiment 2

[0053] A low-sugar and low-fat living bacteria-type transparent whey drink, the preparation method of which comprises the following raw materials: 20% of fermentation broth A, 1% of sucrose, 3% of isolated whey protein powder, 0.2% of soybean polysaccharide, 0.5% of pectin, red 1% thritol, 2% maltitol liquid, 0.1% sucralose, 0.08% food essence and 72.12% purified water; the percentage of the above raw materials is the mass percentage of each raw material in the total raw material.

[0054] Wherein, fermented liquid A comprises the following components: isolated whey protein 5%, glucose 1%, lactose 3%, starter 0.008% and purified water 90.992%, the percentage of the above components is that each component accounts for the fermented liquid A component The mass percentage of the total amount.

[0055] The preparation method of this embodiment comprises the following specific steps:

[0056] (1) Preheat the purified water of component A of the fermentation broth to 45°C, add isol...

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Abstract

The invention discloses a low-sugar low-fat viable bacteria type transparent whey beverage and a preparation method thereof. The preparation method comprises the following preparation steps of preheating water according to the amount of a fermentation liquor A group, adding separated whey protein, glucose and lactose according to the amount of the fermentation liquor A group, performing mixing, and performing standing so as to obtain a mixture; raising the temperature of the obtained mixture, maintaining the temperature, performing cooling, adding a fermenting agent, performing fermentation, and after the fermentation is completed, performing cooling so as to obtain fermentation liquor A; preheating water according to the amount of raw materials, adding cane sugar, separated whey protein,pectin, soybean polysaccharide, erythritol, maltitol liquid and sucralose according to the quantity of the raw materials, performing mixing and stirring, raising the temperature, maintaining the temperature, performing cooling to 10 DEG C or below, adding the fermentation liquor A, and adjusting pH so as to obtain an intermediate material liquid; and performing bacteria-free homogenizing on the intermediate material liquid, adding edible essence in an on-line manner, and performing filling so as to obtain the low-sugar low-fat viable bacteria type transparent whey beverage. According to the low-sugar low-fat viable bacteria type transparent whey beverage provided by the invention, the sugar content is smaller than or equal to 5%, the acceptance degree of the mouth feel is high, and the viable count content is greater than or equal to 1*10<6>cfu / ml.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a low-sugar and low-fat transparent whey beverage and a preparation method thereof. Background technique [0002] Whey protein is an important protein isolated from milk. It has the characteristics of high nutritional value and easy digestion and absorption. It is recognized as one of the high-quality protein supplements. Whey protein powder is loved by fitness and sports people, but whey protein powder is limited by its powder form and is inconvenient to eat. Many sports drinks add whey protein to the drink, but because whey protein is processed The stability of medium is difficult to control, and the protein content in sports drinks is often very low. The only few whey protein powder drinks are also discouraged by fitness people because of their high sugar content. The purpose of the present invention is to provide a healthy beverage containing higher protein, refreshing taste, l...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2002/00A23V2200/30A23V2200/14
Inventor 廖文艳刘振民徐致远苏米亚朱培
Owner BRIGHT DAIRY & FOOD
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