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Method for preparing beverage of vegetable protein containing soybean components

A technology of vegetable protein beverage and soybean protein isolate, which is applied in the production field of vegetable protein beverage, can solve problems such as not being able to meet the product quality requirements of consumers, and achieve improved taste and flavor, increased efficiency, high economic and social benefits Effect

Inactive Publication Date: 2007-05-09
林伟锋 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the existing vegetable protein beverage products are of various types, they can no longer meet the requirements of consumers for product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The first step is to add 1.5kg of deodorized full-fat soybean powder (40% protein content), add 7.5kg water to prepare a solution with a protein content of 6.67%, add protease with a protein content of 6g, hydrolyze at 40-60°C for 20min, and heat up to 100°C. Incubate at ℃ for 3 to 5 minutes to inactivate the enzyme. Cool the enzymolysis solution to below 60-65°C for later use.

[0022] Step 2 Add 2kg of whole milk powder to 60kg of water, stir at 60-65°C for 30-40min to hydrate evenly.

[0023] The third step is to mix the cooled enzymatic hydrolyzate and milk and stir evenly.

[0024] The fourth step is to add 6kg of white granulated sugar and 0.4kg of CMC into 24kg of water to dissolve, stir evenly, then mix the solution with the aforementioned soybean-milk and stir evenly, filter the prepared raw milk with a 300-mesh sieve, and Homogeneous under the pressure of 20~30MPa.

[0025] Step 5 Add an appropriate amount of flavor to the homogenized raw milk while stirrin...

Embodiment 2

[0028] The first step is to add 1.5kg of deodorized full-fat soybean powder (40% protein content), add 15kg water to prepare a solution with a protein content of 3.64%, add protease with a protein content of 60g, hydrolyze at 40-60°C for 5 minutes, and heat up to 100°C Incubate for 3 to 5 minutes to inactivate the enzyme. Cool the enzymolysis solution to below 60-65°C for later use.

[0029] Step 2 Add 2kg of whole milk powder to 55kg of water, stir at 60-65°C for 30-40 minutes to hydrate evenly.

[0030] The third step is to mix the cooled enzymatic hydrolyzate and milk and stir evenly.

[0031] The fourth step is to add 6kg fructose syrup, 7kg white granulated sugar, 0.5kg CMC, 0.3kg citric acid and 0.15kg malic acid into 17kg water to dissolve, stir evenly, then mix the solution with the aforementioned soy-milk and stir Uniformly, the prepared raw milk is filtered with a 300-mesh sieve, and homogenized under a pressure of 30MPa.

[0032] Step 5 Add appropriate amount of ...

Embodiment 3

[0035] The first step is to prepare 0.6kg of soybean protein isolate (90% protein content), add 12kg of water to prepare a solution with a protein content of 4.29%, add protease with a protein content of 54g, hydrolyze at 40-60°C for 5min, heat up to 100°C and keep it warm for 3- 5min to inactivate the enzyme. Cool the enzymolysis solution to below 60-65°C for later use.

[0036] Step 2 Add 2kg of whole milk powder to 58kg of water, stir at 60-65°C for 30-40min to hydrate it evenly.

[0037] The third step is to mix the cooled enzymatic hydrolyzate and milk and stir evenly.

[0038] The fourth step is to add 6kg of maltitol, 0.9kg of white granulated sugar, 0.2kg of CMC and 0.2kg of xanthan gum into 23kg of water for dissolving, stir evenly, then mix the solution with the aforementioned bean-milk and stir evenly. The prepared raw milk is filtered with a 200-mesh sieve and homogenized under a pressure of 20 MPa.

[0039] Step 5 Add appropriate amount of flavoring to the homo...

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Abstract

A plant protein beverage containing soybean component is prepared through dissolving deodored whole soybean powder or separated soybean protein in water, adding proteinase, enzymolyzing, deactivating enzyme to obtain enzymolyzed liquid, dissolving whole milk powder in water, mixing it with said enzymolyzed liquid, stirring, adding sugar and stabilizer, stirring, filtering, homogenizing, adding essence, filling it in containers, and sterilizing.

Description

technical field [0001] The invention relates to the technical field of vegetable protein beverage formula and production technology, in particular to a production method of vegetable protein beverage containing soybean components. Background technique [0002] Vegetable protein beverage containing soybean ingredients is a beverage product that can supplement the high-quality protein needed by the human body. In recent years, with the rise of soybeans and their soybean products, people have increasingly recognized the importance of soybeans. The birth and development of dual protein beverages (soy protein and milk protein) containing soybean ingredients have increased the variety of vegetable protein beverages. , it will become an indispensable daily drinking food for the broad masses of the people. [0003] Although the existing vegetable protein beverage products are of a great variety, they can no longer satisfy consumers' requirements for product quality. Contents of t...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/56A23L2/60A23L2/62A23L1/0534A23L1/054A23C11/10A23C9/152A23L29/262A23L29/269
Inventor 林伟锋陈中杨李益陆国伟
Owner 林伟锋
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