CN110279000A - Novel plant protein drink - Google Patents
Novel plant protein drink Download PDFInfo
- Publication number
- CN110279000A CN110279000A CN201910617115.8A CN201910617115A CN110279000A CN 110279000 A CN110279000 A CN 110279000A CN 201910617115 A CN201910617115 A CN 201910617115A CN 110279000 A CN110279000 A CN 110279000A
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- China
- Prior art keywords
- soybean
- novel plant
- water
- glycerol
- plant protein
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of novel plant protein drink, the component including following weight percentage: soybean protein film 1%-20%, glycerol 0.01-2%, sodium carbonate 0.01%-0.05%, methionine 0.05%-0.8%, edible essence 0.01%-1%, surplus are water.The present invention have the advantages that mouthfeel more preferably, nutritive value is higher, the suitable crowd drunk is wider array of.
Description
Technical field
The present invention relates to vegetable protein beverage field more particularly to a kind of novel plant protein drinks.
Background technique
Vegetable protein beverage on the market at present, most of is all directly to be process using the high plant of protein content,
Anti-nutritional factors content therein is high, and nutritive value is low, and beany flavor and bitterness are highly seasoned, and mouthfeel is bad, influences the drink of people
With.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeels more preferably, nutritive value is higher, the suitable wider array of plant egg of crowd drunk
Bai Yinpin.
To achieve the above object, the present invention adopts the following technical scheme: providing a kind of novel plant protein drink, including under
State the component of weight percent: soybean protein film 1%-20%, glycerol 0.01-2%, sodium carbonate 0.01%-0.05%, methionine
0.05%-0.8%, edible essence 0.01%-1%, surplus are water.
As an improvement of the present invention, soybean protein film 9%-12%, glycerol 0.81-1.2%, sodium carbonate 0.02%-0.04%, egg
Propylhomoserin 0.35%-0.5%, edible essence 0.41%-0.6%, surplus are water.
It as an improvement of the present invention, further include the component of following weight percentage: white granulated sugar 1%-9%.
It as an improvement of the present invention, further include the component of following weight percentage: white granulated sugar 4%-6%.
In the present invention, raw material used in formula is soybean protein film, compared with the existing technology in directly adopt soybean
For, in the ingredient of soybean protein film, protein accounting about 45.5%, carbohydrate accounting about 25.7%, fat about 14.4%,
Moisture 9.2%, ash content 5.2%, and in this formula soybean protein film dosage be≤20%, compared with the prior art in soybean
The content of middle anti-nutritional factors is practically free of anti-nutritional factors in vegetable protein beverage made from formula according to the present invention, together
When beany flavor and bitter taste also lighter or even free from beany flavor and bitter taste, it is pollution-free, improve the protein characteristic of soya-bean milk, improve
The mouthfeel of soya-bean milk, nutritive value is higher, and the suitable crowd drunk is wider.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention:
Embodiment 1
Soybean protein film 1%, glycerol 0.01%, sodium carbonate 0.01%, methionine 0.05%, edible essence 0.01%, water 98.92%.
Embodiment 2
Soybean protein film 9%, glycerol 0.81%, sodium carbonate 0.02%, methionine 0.35%, edible essence 0.41%, water 89.41%.
Embodiment 3
Soybean protein film 12%, glycerol 1.2%, sodium carbonate 0.04%, methionine 0.5%, edible essence 0.6%, water 85.66%.
Embodiment 4
Soybean protein film 20%, glycerol 2%, sodium carbonate 0.05%, methionine 0.8%, edible essence 1%, water 76.15%.
Embodiment 5
Soybean protein film 1%, glycerol 0.01%, sodium carbonate 0.01%, methionine 0.05%, edible essence 0.01%, white granulated sugar 1%,
Water 97.92%.
Embodiment 6
Soybean protein film 9%, glycerol 0.81%, sodium carbonate 0.02%, methionine 0.35%, edible essence 0.41%, white granulated sugar 4%,
Water 85.41%.
Embodiment 7
Soybean protein film 12%, glycerol 1.2%, sodium carbonate 0.04%, methionine 0.5%, edible essence 0.6%, white granulated sugar 6%, water
79.66%。
Embodiment 8
Soybean protein film 20%, glycerol 2%, sodium carbonate 0.05%, methionine 0.8%, edible essence 1%, white granulated sugar 9%, water
67.15%。
For in above-described embodiment, the vegetable protein beverage in the present invention is prepared as steps described below:
First part: the preparation of soybean protein film:
S1, beans are selected:
According to the principle that soybean protein condenses, selection meets the soybean of China's grain standard, carries out an acceptance inspection by soybean acceptance requirement
Select beans.
S2, immersion:
Make soybean maceration in the ratio of solid-liquid ratio 1:2-5, to prevent from going mouldy, the dietary alkali of 0.01%-2%, 0.01%-2% food is added
With salt, cell membrane permeability is improved, inhibits lipoxidase, removes part beany flavor substance, phytic acid content is reduced, makes ph control
In 7-8.5,2-9h is impregnated, soaked soybean absorbs water 0.9-2 times.
S3, defibrination separation:
Defibrination is carried out in the ratio of solid-liquid ratio 1:3.5-8, slurry separation is carried out by centrifuge, is centrifuged by 2-3 times, makes to be centrifuged
Sediment return grinding afterwards starches concentration by amount of water size and reflux size control, and dense with the tools such as saccharometer survey sugar
Degree, makes sugared concentration in 6-12 degree, residue protein matter≤3% after separation.
S4, mashing off；
Isolated soya-bean milk is subjected to mashing off shortening, 0.05%-0.8% methionine is added, 0.01-2% glycerol changes amino acid ratio,
Moisture is kept, the extraction of soybean protein is promoted, boils to 4-20min, crosses twice vibrating screen.
S5, albumen is extracted:
Cooked soya-bean milk temperature is controlled at 70-90 DEG C, using evaporation at constant temperature principle, keeps concentration of slurry, evaporation excessive moisture makes
Its natural peeling, constant temperature perseverance concentration method keep the soybean protein extracted to stablize, the albumen of condensation are provoked, and 0.01- is sprayed on surface
2% glycerol improves its retentiveness, improves the pull resistance of albumen, dries, repeats the operation several times, and until it cannot condense, extracts
Soybean protein afterwards reduces the content of Soybean Anti-nutritional Factors, has largely been retained in yellow serofluid (the water that cannot condense
In solution).
Second part: the preparation of vegetable protein beverage
It is S1, drying:
The soybean protein film provoked is carried out it is drying, using dehumidifier freeze-day with constant temperature, 40 DEG C -80 DEG C of temperature, time 2-8h.Moisture≤
15%.Remove water-soluble anti-nutritional factors.
S2, immersion:
Drying soybean protein film is impregnated into 1-6h, 10-60 DEG C of temperature, solid-liquid ratio 1:2-10.
S3, defibrination shortening:
The soybean protein film repeated flushing soaked is multiple, to reduce the astringent taste of slurries, and further remove water-soluble anti-nutrition
The factor adds water to grind, and protein is controlled in 0.5%-5%.Heat shortening 4-15min.
S4, allotment homogeneous:
Homogenizer is crossed after the auxiliary materials such as addition 1-9% white granulated sugar, essence are deployed, using low temperature homogeneous method, to keep the solidifying of protein
Colloidality, temperature≤80 DEG C, homogenization pressure 10Mpa-40Mpa.
S5, filling sterilization:
Resulting vegetable protein soya-bean milk is through high-temperature short-time sterilization, and 120 DEG C -140 DEG C, 3-15s, high-temperature process is further destroyed and dropped
Anti-nutritional factors in low soybean, filling sterilization after cooling, by 80 DEG C -121 DEG C, 15min-60min is sterilized.
S6, storage:
Resulting albumen soya-bean milk is in 0-10 DEG C of storage or normal temperature storage.
Subjective appreciation is carried out to vegetable protein beverage of the present invention (by taking embodiment 1,2,3,4 as an example), with commercial type
It is control group using the common soya-bean milk that soybean directly grinds.Subjective appreciation is completed by 20 assessment officers.The full marks of each index are
10 points, 8-10 points are beany flavor, bitter highly seasoned, poor taste, and 5-7 points are beany flavor, bitter taste is heavier, mouthfeel is general, and 3-4 points are
Beany flavor, bitter taste are light, good in taste, and 1-2 point is basic free from beany flavor, bitter taste, in good taste.The results are shown in Table 1:
1 vegetable protein beverage results of sensory evaluation of table:
As above-mentioned experimental result it is found that using vegetable protein beverage made from formula of the invention, for control group,
Beany flavor, bitter taste be lighter or even free from beany flavor and bitter taste, and mouthfeel is more preferable, more suitable for public taste.
In the present invention, raw material used in formula is soybean protein film, compared with the existing technology in directly adopt soybean
For, in the ingredient of soybean protein film, protein accounting about 45.5%, carbohydrate accounting about 25.7%, fat about 14.4%,
Moisture 9.2%, ash content 5.2%, and in this formula soybean protein film dosage be≤20%, compared with the prior art in soybean
The content of middle anti-nutritional factors is practically free of anti-nutritional factors in vegetable protein beverage made from formula according to the present invention, together
When beany flavor and bitter taste also lighter or even free from beany flavor and bitter taste, it is pollution-free, improve the protein characteristic of soya-bean milk, improve
The mouthfeel of soya-bean milk, nutritive value is higher, and the suitable crowd drunk is wider.
It will be apparent to those skilled in the art that can make various other according to the above description of the technical scheme and ideas
Corresponding change and deformation, and all these changes and deformation all should belong to the protection scope of the claims in the present invention
Within.
Claims (4)
1. a kind of novel plant protein drink, it is characterised in that: the component including following weight percentage: soybean protein film 1%-
20%, glycerol 0.01-2%, sodium carbonate 0.01%-0.05%, methionine 0.05%-0.8%, edible essence 0.01%-1%, surplus are water.
2. novel plant protein drink according to claim 1, it is characterised in that: soybean protein film 9%-12%, glycerol
0.81-1.2%, sodium carbonate 0.02%-0.04%, methionine 0.35%-0.5%, edible essence 0.41%-0.6%, surplus are water.
3. novel plant protein drink according to claim 1 or 2, it is characterised in that: further include following weight percentage
Component: white granulated sugar 1%-9%.
4. novel plant protein drink according to claim 3, it is characterised in that: further include the group of following weight percentage
Point: white granulated sugar 4%-6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910617115.8A CN110279000A (en) | 2019-07-10 | 2019-07-10 | Novel plant protein drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910617115.8A CN110279000A (en) | 2019-07-10 | 2019-07-10 | Novel plant protein drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110279000A true CN110279000A (en) | 2019-09-27 |
Family
ID=68022080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910617115.8A Pending CN110279000A (en) | 2019-07-10 | 2019-07-10 | Novel plant protein drink |
Country Status (1)
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|---|---|
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE860823A (en) * | 1976-11-15 | 1978-05-16 | Bristol Myers Co | LIQUID DIETARY PRODUCT CONTAINING SOY PROTEIN ISOLATE OBTAINED BY MEMBRANE FILTRATION |
| CN87106253A (en) * | 1987-09-08 | 1988-05-18 | 上海市粮食科学研究所 | The production technology of high protein soymilk and prescription |
| KR20140006114A (en) * | 2011-06-07 | 2014-01-15 | 후지 세유 가부시키가이샤 | Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage |
| CN106376690A (en) * | 2016-08-30 | 2017-02-08 | 云南佰旺食品有限公司 | Coffee flavor vegetable protein beverage |
| CN106923197A (en) * | 2015-12-30 | 2017-07-07 | 丰益(上海)生物技术研发中心有限公司 | A kind of soybean water extract of low anti-nutrition component and preparation method thereof |
| CN107333898A (en) * | 2017-07-19 | 2017-11-10 | 山东禹王生态食业有限公司 | A kind of free from beany flavor solid Instant Drinks soy protein products and preparation method thereof |
-
2019
- 2019-07-10 CN CN201910617115.8A patent/CN110279000A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE860823A (en) * | 1976-11-15 | 1978-05-16 | Bristol Myers Co | LIQUID DIETARY PRODUCT CONTAINING SOY PROTEIN ISOLATE OBTAINED BY MEMBRANE FILTRATION |
| CN87106253A (en) * | 1987-09-08 | 1988-05-18 | 上海市粮食科学研究所 | The production technology of high protein soymilk and prescription |
| KR20140006114A (en) * | 2011-06-07 | 2014-01-15 | 후지 세유 가부시키가이샤 | Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage |
| CN106923197A (en) * | 2015-12-30 | 2017-07-07 | 丰益(上海)生物技术研发中心有限公司 | A kind of soybean water extract of low anti-nutrition component and preparation method thereof |
| CN106376690A (en) * | 2016-08-30 | 2017-02-08 | 云南佰旺食品有限公司 | Coffee flavor vegetable protein beverage |
| CN107333898A (en) * | 2017-07-19 | 2017-11-10 | 山东禹王生态食业有限公司 | A kind of free from beany flavor solid Instant Drinks soy protein products and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 李新华等: "《粮油加工学》", 31 August 2016, 北京：中国农业大学出版社 * |
| 陈福玉等: "《食品化学》", 31 May 2017, 北京：中国质检出版社 * |
| 黄伟等: "大豆蛋白膜生产工艺关键环节的优化研究", 《中国食品学报》 * |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190927 |
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