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Pea protein beverage and preparation method thereof

A technology of pea protein and pea protein powder, which is applied in the field of food processing, can solve problems such as invisibility, and achieve the effect of smooth taste, uniform dispersion, and improved smoothness

Active Publication Date: 2019-07-05
HEBEI BROS ILONG FOOD TECH LLC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since pea protein beverages began to appear abroad in 2014, pea protein has been widely used in food and beverages, but there are still no such products in the domestic market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of pea protein beverage, the raw material of described pea protein beverage comprises the following components: 2g of pea protein powder, 6g of white sugar, 1g of rapeseed oil, 1.5g of coconut milk, 0.35g of compound emulsifying thickener (using 40% microcrystalline cellulose, 15% xanthan gum, 30% glyceryl mono and distearate, 10% sodium stearoyl lactylate and 5% citrus fiber), sodium tripolyphosphate 0.03g, powder essence 1g and water 88.12g.

Embodiment 2

[0026] Embodiment 2, a pea protein beverage, the raw materials of the pea protein beverage include the following components: 4.5g of pea protein powder, 4g of white sugar, 3g of rapeseed oil, 1g of enzymatic oat flour, 1.5g of coconut milk, compound emulsification Thickener 0.25g (formulated with 40% microcrystalline cellulose, 15% xanthan gum, 30% mono- and distearin glycerin, 10% sodium stearoyl lactylate and 5% citrus fiber), tripolyphosphoric acid Sodium 0.03g, powder essence 1g and water 84.72g.

Embodiment 3

[0027] Embodiment 3, a pea protein beverage, the raw materials of the pea protein beverage include the following components: 3.5g of pea protein powder, 5g of white sugar, 2.0g of rapeseed oil, 0.5g of enzymatic oat powder, 2.0g of coconut milk, complex Mix emulsifying thickener 0.3g (prepared with 40% microcrystalline cellulose, 15% xanthan gum, 30% mono- and distearin glycerin, 10% sodium stearoyl lactylate and 5% citrus fiber), three Sodium polyphosphate 0.03g, powder essence 1g and water 85.67g.

[0028] The preparation method of embodiment 1-3 is identical, all is to comprise the following steps:

[0029] (1) Pour pea protein powder and enzymatic oat flour into hot water at 80-85°C at a material-to-liquid ratio of 1:7, shear and hydrate for 5 minutes, pass through a colloid mill for 10 minutes, and then add vegetable oil to emulsify for 10 minutes to obtain The first feed liquid; here, the temperature of hot water is limited to 80-85°C, which makes it easier for pea prot...

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Abstract

The invention discloses a pea protein beverage and belongs to the technical field of food processing. The pea protein beverage comprises, by mass, 0.7-6.0% of pea protein powder, 2-8% of white sugar,0.5-6.0% of vegetable oil, 0-1% of enzymolyzed oat powder, 0.5-6.0% of coconut cream, 0.2-0.4% of a compound emulsifying and thickening agent, 0.03% of sodium tripolyphosphate, 0.05-2% of powdery essence and the balance of water. The pea protein beverage is prepared by selectively using the proper compound emulsifying and thickening agent and other formula ingredients. A preparation method is simple, reasonable, easy in operation and convenient to implement, and the pea protein beverage prepared by the method is excellent in color, high in stability, soft and refreshing in taste, uniform in suspension in the shelf life of 12 months, free of layering, water separation and precipitation, nourishing, balanced in matching, rich in flavor and suitable for instant drinking by people at all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a drink, in particular to a pea protein drink and a preparation method thereof. Background technique [0002] Peas have extremely high nutritional value. At the same time, my country, as the second largest producer of peas, has abundant resources. At present, the deep processing of peas is generally to extract starch, which is used to make vermicelli, while the remaining protein is used as feed. [0003] Pea protein is a high-quality protein. As a complete protein, pea protein contains all the essential amino acids necessary for the human body, and the proportion is appropriate, which is easy to digest and absorb. Pea protein does not contain cholesterol and has low fat content, which is beneficial to human health. At the same time, pea protein is a non-allergen, non-GMO protein. Therefore, the comprehensive application and deep processing of pea protein as raw material ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60
CPCA23C11/103
Inventor 赵林松冷小京王孟云张景彬吕广马志梅秦志平魏康
Owner HEBEI BROS ILONG FOOD TECH LLC
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