CN110313525A - A kind of production technology of acid whey protein beverage - Google Patents
A kind of production technology of acid whey protein beverage Download PDFInfo
- Publication number
- CN110313525A CN110313525A CN201810261760.6A CN201810261760A CN110313525A CN 110313525 A CN110313525 A CN 110313525A CN 201810261760 A CN201810261760 A CN 201810261760A CN 110313525 A CN110313525 A CN 110313525A
- Authority
- CN
- China
- Prior art keywords
- production technology
- whey protein
- acid whey
- protein beverage
- beverage
- Prior art date
- 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.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 68
- 239000002253 acid Substances 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 52
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 50
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 50
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 41
- 230000001954 sterilising effect Effects 0.000 claims description 58
- 238000004659 sterilization and disinfection Methods 0.000 claims description 31
- 239000000796 flavoring agent Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 102000004407 Lactalbumin Human genes 0.000 claims description 16
- 108090000942 Lactalbumin Proteins 0.000 claims description 16
- 150000001720 carbohydrates Chemical class 0.000 claims description 14
- 235000014633 carbohydrates Nutrition 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 13
- 235000003599 food sweetener Nutrition 0.000 claims description 13
- 239000003765 sweetening agent Substances 0.000 claims description 13
- 239000000049 pigment Substances 0.000 claims description 12
- 239000011782 vitamin Substances 0.000 claims description 9
- 229940088594 vitamin Drugs 0.000 claims description 9
- 235000013343 vitamin Nutrition 0.000 claims description 9
- 229930003231 vitamin Natural products 0.000 claims description 9
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 9
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000011707 mineral Substances 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 6
- 235000021568 protein beverage Nutrition 0.000 claims description 5
- 230000006978 adaptation Effects 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 20
- 239000000047 product Substances 0.000 description 58
- 239000000243 solution Substances 0.000 description 33
- 235000019634 flavors Nutrition 0.000 description 11
- 235000019624 protein content Nutrition 0.000 description 10
- 239000005862 Whey Substances 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000010008 shearing Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 235000013325 dietary fiber Nutrition 0.000 description 7
- 239000006185 dispersion Substances 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 235000010755 mineral Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000011496 sports drink Nutrition 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- 238000005352 clarification Methods 0.000 description 4
- 238000011835 investigation Methods 0.000 description 4
- 230000033001 locomotion Effects 0.000 description 4
- 230000001376 precipitating effect Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- 101800000263 Acidic protein Proteins 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical group C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- 239000012460 protein solution Substances 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 239000011708 vitamin B3 Substances 0.000 description 2
- 239000011726 vitamin B6 Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 229960002666 1-octacosanol Drugs 0.000 description 1
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000108452 Litchi chinensis Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 208000019914 Mental Fatigue Diseases 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 208000029549 Muscle injury Diseases 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 235000011922 Passiflora incarnata Nutrition 0.000 description 1
- 240000002690 Passiflora mixta Species 0.000 description 1
- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012754 curcumin Nutrition 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- 229940109262 curcumin Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 229930182479 fructoside Natural products 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000008543 heat sensitivity Effects 0.000 description 1
- 235000011167 hydrochloric acid Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- -1 isomaltoketose Chemical compound 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical class C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of production technology of acid whey protein beverage and the products produced by the technique, the production technology of acid whey protein beverage provided by the invention is sterilized using two-part, this production technology is for different working conditions and different production equipments, with good production adaptability, the product produced can guarantee good mouthfeel, appearance controllability and stable shelf life time.
Description
Technical field
The present invention relates to a kind of production technology of liquid food, especially a kind of production work of acid whey protein beverage
Skill.
Background technique
Sports drink keeps the skin wet during the motion and after exercise, plays in energy and post exercise antisecosis
Important role.Sports drink product form especially contains sepg whey albumen by lactalbumin drink, is aided with citric acid, ties up
The carbohydrate beverage of raw element and low GI combination is such as effectively alleviated muscular fatigue in terms of for movement effectiveness, is prevented
Muscle damage promotes the growth of the strength and endurance of sportsman, alleviates the mental fatigue of movement, the immunity in enhancing movement later period
Etc., there is significant meaning.
But the production technology of sports drink is in the feasibility of practical operation and the appearance of product, mouth in the prior art
The various aspects of sense and shelf life consider, do not there is suitable process conditions.
Patent US5641531 discloses the lactalbumin nutritious drink of a acid clear, contains in the beverage
The sepg whey albumen of 1%-10%, sterilising conditions are 104 DEG C, 20 seconds in the production technology of the beverage.
Patent CN101347155B discloses the acid whey protein beverage of a clear, and protein content exists
0.05%-8%, sterilising conditions are 110-125 DEG C, 15-30 second or 135 DEG C sterilizing 4 seconds in the production technology of the beverage.
Patent CN107467203A discloses a transparent acid lactalbumin drink, protein content in 0.5%-6%,
And n-octacosanol is additionally added, sterilising conditions are 85-137 DEG C, -5 minutes 4 seconds in the production technology of the beverage.
Patent CN102283294A discloses a acid whey protein beverage, and protein content is in 1%-3%, entire technique
Homogeneous, sterilizing and filling are needed, sterilization process is to sterilize under the conditions of 90-95 DEG C, or (superhigh temperature is instantaneously handled using UHT
Or ultra high temperature short time sterilization, Ultra High Temperature treated) it sterilizes, do not provide specific sterilizing work
Skill and data.
Chen Chuming, Wang Yaner etc. (" light science and technology ", 2014 (10): 1-2) disclose it is a kind of containing 4% lactalbumin
Compound lactalbumin sports drink, and pasteurization and flowing steam sterilization have been investigated, still, utilize this two kinds of sterilizing methods
The product being prepared is unable to reach more long shelf life.And the sterilizing item that 121 DEG C of degree UHT continue 30 minutes is investigated
Part, such sterilizing methods will lead to the health-care effect that lactalbumin is denaturalized and reduces product, finally select the sterilizing of 100 DEG C of water-baths
Technique.
Zhang Yuan, Chen Ying etc. (" Guangdong Province's Sports Scientific Research selected theses ", 2007) disclose a acid whey albumen drink
Material, protein content have investigated unsterilised technique 1.7%, although maintaining mouthfeel, microorganism is not inconsistent standardization.It selects
85 DEG C, 5 minutes sterilization process, microorganism has certain risk, and mouthfeel is not good enough, and Maillard reaction occurs, and colour changed into yellow is simultaneously muddy
It is turbid；95 DEG C are investigated, 2 minutes sterilization process, beverage mouthfeel owes to coordinate, the micro- yellow influence appearance of product colour；109 DEG C of final choice,
30 seconds technique is sterilization process.
It is extensive as physical strength that Li Yanru (" Sichuan sports science ", 2013 (5): 42-44) has investigated acid whey protein beverage
Multiple sports drink different parameters, it is contemplated that beverage mouthfeel, flavor and transparent etc., determine protein content of whey 3% be it is best, go out
Bacterium technique considers the heat sensitivity of lactalbumin, the problems such as flocculation sedimentation, using 95 DEG C, and 1 minute technique.
To sum up, in the prior art to the production technology of acid whey protein beverage do not ensure that the good mouthfeel of product,
The stable shelf life time and appearance controllability.
It is directed to defect in the prior art, the present invention provides a kind of 2 suitable for the production of acid whey protein beverage
Section sterilization process, the technique is with extremely strong practicability and can guarantee that product has good mouthfeel, appearance and stabilization
The shelf life time.
Summary of the invention
The present invention provides a kind of production technology of acid whey protein beverage, the quality hundred of lactalbumin in the beverage
Divide than being 3.5%-10%, in 2.8-3.3, the production technology includes: the pH value range of the acid whey protein beverage
(1) just liquid, (2) once sterilizing, (3) two-stage sterilization is configured.
Preferably, the mass percent of lactalbumin is 5%-8% in the beverage.
Preferably, in the beverage also contain acid regulator, carbohydrate, vitamin, sweetener, minerals,
The combination of one or more of flavoring agent or pigment.
Preferably, the step (1) includes being dissolved in water the ingredient in beverage.
It is furthermore preferred that the step (1) include by acid regulator, and be selected from carbohydrate, vitamin, sweet taste
The combination of agent, one or more of minerals is dissolved in water, and lactalbumin is then added, and is completely dissolved, and is then added
Enter 85 ± 5 DEG C of hot water constant volume, adjusts solution ph in 2.8-3.3.
Preferably, the step (2) includes being sterilized using pasteurization to prepared just liquid, then will be warm
Degree is reduced to room temperature, measures the pH value of product solution, and ensures pH value control in 2.8-3.3.
It is furthermore preferred that the step (2) includes the temperature of holding solution at 75 ± 5 DEG C, for example, 70 DEG C, 71 DEG C, 72
DEG C, 73 DEG C, 74 DEG C, 75 DEG C, 76 DEG C, 77 DEG C, 78 DEG C, 79 DEG C, 80 DEG C, 45 ± 5min is kept the temperature, for example, 40min, 41min,
Then solution temperature is reduced to room by 42min, 43min, 44min, 45min, 46min, 47min, 48min, 49min, 50min
Temperature, measures the pH value of product solution, and ensures pH value control in 2.8-3.3.
Preferably, it is described ensure pH value control when 2.8-3.3 method includes that pH value is higher than target value, supplement addition acid
Property regulator.
Preferably, the step (3) two-stage sterilization mode is ultra high temperature short time sterilization.
It is furthermore preferred that the temperature of described step (3) two-stage sterilization is 92-98 DEG C, for example, 92 DEG C, 93 DEG C, 94 DEG C, 95
DEG C, 96 DEG C, 97 DEG C, 98 DEG C, sterilization time 15-30s, for example, 15s, 16s, 17s, 18s, 19s, 20s, 21s, 22s, 23s,
24s, 25s, 26s, 27s, 28s, 29s, 30s.
Further, the production technology further includes the secondary allotment of solution, and the secondary adaptation step of the solution is in step
Suddenly (2) once sterilize between step (3) two-stage sterilization, and the secondary adaptation step of the solution is that flavoring agent, pigment are added
Into solution.
Further, the production technology further includes filling.
In the specific embodiment of the present invention, the production technology of the acid whey protein beverage includes: (1)
Configure just liquid, (2) once sterilizing, (3) two-stage sterilization.
In the specific embodiment of the present invention, the production technology of the acid whey protein beverage includes: (1)
Configure just liquid, (2) once sterilizing, the secondary allotment of (3) solution, (4) two-stage sterilization.
In the specific embodiment of the present invention, the production technology of the acid whey protein beverage includes: (1)
It is filling to configure just liquid, (2) primary sterilizing, the secondary allotment of (3) solution, (4) two-stage sterilization, (5).
More specifically, in the specific embodiment of the present invention, the production work of the acid whey protein beverage
Skill includes:
(1) by acid regulator, and carbohydrate, vitamin, sweetener, one or more of minerals are selected from
It is dissolved in the normal-temperature water of about 30% target water, sepg whey albumen powder is then added, and guarantee that it is completely dissolved, then add
Enter 85 ± 5 DEG C of hot water constant volume, adjusts solution ph in 2.8-3.3；
(2) it keeps the temperature of solution at 75 ± 5 DEG C, keeps the temperature 45 ± 5min, drop solution temperature after heat-exchange device
Down to room temperature, the pH value of product solution is measured, and ensures pH value control in 2.8-3.3；
(3) one of flavoring agent, pigment then is added or two or more combinations prepares to sterilize after mixing evenly；
(4) sterilising conditions described in are as follows: 92-98 DEG C of sterilizing 15-30s；
(5) after the product solution after sterilizing is cooled to 25-30 DEG C, sterile filling.
The present invention also provides a kind of acid whey eggs being prepared by the acid whey protein beverage production technology
White beverage, in the beverage containing mass percent be 3.5%-10% lactalbumin, mass percent 0.01%-
8% acid regulator.
Preferably, the lactalbumin for being 5%-8% containing mass percent in the beverage.
Preferably, the acid regulator for being 1%-5% containing mass percent in the beverage, the acid adjusting
Agent is selected from the group of one or more of citric acid, phosphoric acid, malic acid, maleic acid, tartaric acid, hydrochloric acid, acetic acid and lactic acid
Close, the pH value range of the acid whey protein beverage in 2.8-3.3, it is furthermore preferred that the acid regulator be phosphoric acid and/
Or citric acid.
Also containing one or more of carbohydrate, sweetener, vitamin, minerals in the beverage
Combination.
The mass percent of carbohydrate is 3%-8% in the beverage, it is preferred that the carbohydrate is
The carbohydrate and/or water-soluble dietary fiber of low GI value.
The water-soluble dietary fiber is selected from oligofructose, galactooligosaccharide, xylo-oligosaccharide, inulin, stachyose, resistance
The combination of one or more of dextrin and the artificial synthesized dietary fiber of polydextrose class.
The carbohydrate of the low GI value is that carbohydrate glycemic index (Glycemic Index, GI) is lower than 50
Carbohydrate, it is preferred that the carbohydrate of the low GI value is selected from isomaltoketose, and isomalt is oligomeric
Fructose, xylo-oligosaccharide, trehalose, fructose, malto-oligosaccharide, converted starch, lactose, galactolipin, galactooligosaccharide, steviol glycoside
One or more of combination.
The mass percent of sweetener is 0.01%-5% in the beverage, and the sweetener is selected from fructose, gala
Sugar, trehalose, isomaltoketose, xylitol, saccharin class sweetener, Aspartame, Sucralose, acesulfame potassium, sweetener, stevia rebaudianum
The combination of one or more of glucosides, Fructus Momordicae fructoside etc..
Vitamin is selected from vitamin B in the beverage1, vitamin B2, vitamin B3, vitamin B6, vitamin B12In
A combination of one or more, the vitamin B1Content be 1-2mg/kg, the vitamin B2Content be 1-
2mg/kg, the vitamin B3Content be 3-18mg/kg, the vitamin B6Content be 0.4-1.6mg/kg, institute
The vitamin B stated12Content be 0.6-1.8ug/kg.
The mass percent of the beverage mineral is 0.005%-0.3%, and the minerals are selected from citric acid
Sodium, sodium chloride, disodium hydrogen phosphate, potassium citrate, potassium chloride, dipotassium hydrogen phosphate, calcium lactate, zinc gluconate, calcium gluconate,
The combination of one or more of beta-hydroxy-Beta-methyl calcium butyrate, magnesium sulfate and magnesium chloride.
Combination in the beverage also containing one or both of flavoring agent, pigment.
The flavoring agent for being 0.01%-1% containing mass percent in the beverage, it is preferred that the flavoring agent is
Edible essence, it is furthermore preferred that the edible essence be selected from yoghurt flavours, milk flavour, orange essence, grape essence, peach essence,
Flavoring pineapple essence, tomato flavour, carrot essence, cocoanut flavour, strawberry essence, lychee flavor, flavoring apple essence, close melon essence, mango
Essence, passionflower essence, vanilla, flavoring rose essence, chocolate essence, grapefruit essence, lemon extract, blueberry flavor, pawpaw
Essence, flavoring banana essence, asparagus essence, spinach essence, apricot essence, pear essence, kiwi flavor, walnut essence, wheat essence, cherry
The combination of one or more of peach essence.
The pigment for being 0.01%-1% containing mass percent in the beverage, the pigment be it is natural and/or
The edible pigment of synthesis, it is preferred that the pigment is selected from curcumin, beta carotene, black carrot pigment, natural apple
The combination of one or more of extract.
The present invention provides a kind of production technology of acid whey protein beverage, which is sterilized using two-part, this
Production technology has production adaptability well, the product energy produced for different working conditions and different production equipments
Enough guarantee good mouthfeel, appearance controllability and stable shelf life time.
Specific embodiment
Below by way of specific embodiment the technology and feature that the present invention will be described in detail, but these embodiments are not limited to
Protection scope of the present invention.
A kind of acid whey protein beverage of embodiment 1 and its production technology
A kind of acid whey protein beverage, formula are as follows:
1 acid whey protein beverage formula table of table
Production technology:
According to each ingredient aequum shown in table 1, is weighed, acid regulator, sweetener and dietary fiber are added 30%
Shearing dispersion 5min, guarantee all materials all dissolve in target water, under the conditions of 30 DEG C；Then albumen powder is added, is cut
It cuts mixing 15min to be uniformly dispersed to protein material, 80-90 DEG C of hot water is added to target water, while ensuring solution temperature
Control keeps high temperature 45min at 75 ± 5 DEG C, and product temperature is then reduced to room temperature by heat exchanger, measures solution pH value,
Ensure that 3.1 ± 0.2, flavoring agent is then added in pH value of solution, stirs 5min, 20Mpa carries out a homogeneous, followed by UHT pairs
Material sterilizes 15s at a temperature of 95 DEG C, is cooled to 25 DEG C and filling produces into final packaging PET bottle to get to acid protein beverage
Product.
Through detecting, product appearance clarification is uniform, and stability is good, is stored at room temperature 9 months without significant layering, precipitating, bacterium
Sum, mould, saccharomycete, Escherichia coli, staphylococcus aureus and other pathogenic bacteria are fallen to be not detected.
A kind of acid whey protein beverage of embodiment 2 and its production technology
2 acid whey protein beverage formula table of table
Production technology:
According to each ingredient aequum shown in table 2, is weighed, by acid regulator, sweetener, dietary fiber, vitamin and mine
Substance is added in 30% target water, and 15min is mixed under 40 DEG C of shearing conditions to being uniformly dispersed, albumen powder is then added,
Shearing 15min is completely dispersed to protein material, adds target water in 80-90 DEG C of hot water, it is ensured that product solution temperature control
System keeps the temperature 45min at 75 ± 5 DEG C, and product solution temperature is reduced to room temperature through over-heat-exchanger, measures solution ph, it is ensured that
Solution ph is 3.1 ± 0.2, if pH value is higher than target value, needs to carry out to mend acid on a small quantity, flavoring agent is then added, stir
5min is sterilized 15s using UHT under the conditions of 95 DEG C, is cooled to 25 DEG C and then is filled into the complete PET bottle of sterilizing to get arriving
Acid whey protein beverage.
Through detecting, product appearance clarification is uniform, and stability is good, is stored at room temperature 9 months without significant layering, precipitating, bacterium
Sum, mould, saccharomycete, Escherichia coli, staphylococcus aureus and other pathogenic bacteria are fallen to be not detected.
A kind of acid whey protein beverage of embodiment 3 and its production technology
3 acid whey protein beverage formula table of table
Production technology:
According to each ingredient aequum shown in table 3, is weighed, by acid regulator, sweetener, dietary fiber, vitamin and mine
Substance is added in 30% aim parameter normal-temperature water, and shear-mixed 5min under the conditions of 30 DEG C then albumen powder is added above-mentioned molten
15min is sheared in liquid, it is ensured that then 80-90 DEG C of hot water is added to aim parameter, really in all proteins material whole dispersing and dissolving
Product solution temperature is protected at 75 ± 5 DEG C, keeps the temperature 45min, product solution is cooled to room temperature after over-heat-exchanger, sampling carries out
PH value detection, it is ensured that product solution pH value is 3.1 ± 0.2, if pH value is higher than target value, needs to carry out to mend acid on a small quantity, then
5min is stirred after pigment and flavoring agent is added, the 30s that sterilized under the conditions of 95 DEG C using UHT is filled into after being cooled to 25 DEG C through going out
In the PET bottle of bacterium to get arrive acidic protein water drinks product.
Through detecting, product appearance clarification is uniform, and stability is good, is stored at room temperature 9 months without significant layering, precipitating, bacterium
Sum, mould, saccharomycete, Escherichia coli, staphylococcus aureus and other pathogenic bacteria are fallen to be not detected.
A kind of acid whey protein beverage of embodiment 4 and its production technology
4 acid whey protein beverage formula table of table
Production technology:
According to each ingredient aequum shown in table 4, is weighed, by acid regulator, sweetener, dietary fiber, vitamin and mine
Substance is added in 30% aim parameter water, mixes 5min under 30 DEG C of shearing conditions, it is ensured that all materials dispersion is complete, by albumen
Powder is added in above-mentioned solution, shears 15min, it is ensured that all proteins material is completely dispersed, and 80-90 DEG C of aim parameter is then added
Water, it is ensured that product solution temperature is controlled at 75 ± 5 DEG C, keeps the temperature 45min, product solution is cooled to room after over-heat-exchanger
Temperature, sampling carry out pH value detection, it is ensured that product solution pH value, if pH value is higher than target value, is lacked 3.1 ± 0.2
Amount mends acid, stirs 5min after flavoring agent then is added, and is sterilized under the conditions of 95 DEG C 30s using UHT, filling after being cooled to 25 DEG C
Enter in sterilized PET bottle to get to acidic protein water drinks product.
Through detecting, product appearance clarification is uniform, and stability is good, is stored at room temperature 9 months without significant layering, precipitating, bacterium
Sum, mould, saccharomycete, Escherichia coli, staphylococcus aureus and other pathogenic bacteria are fallen to be not detected.
Test of the embodiment 5 to a sterilization steps in production technology
The present embodiment detects micro- life after a sterilization steps in product to once sterilizing is investigated in production technology
Object limit.
Heat-resistance test is carried out to various concentration protein solution a certain amount of acid regulator is added, fills in normal-temperature water
After dispersion, the protein powder of target protein content in following table is added and is carried out under the conditions of 80 DEG C after shearing 5min is completely dispersed
Heat resistance heat preservation test observes product appearance situation, the results are shown in Table 5 after 37 DEG C stand overnight:
Influence of 5 sterilization time of table to product physical state
Microbial limit investigation is done to above-mentioned clarified product, according to the regulation in GB4789.2, it is total that bacterium colony is carried out to sample
Several investigations, the results are shown in Table 6:
Influence of 6 sterilization time of table to product microbial limit
It finding by above-mentioned experiment, after protein content is higher than 3.5%, the heat resistance of finished product can be substantially reduced, because
This, in order to guarantee the stability of product, during products configuration, not higher than 80 DEG C of conditions, the time should not surpass for temperature control
60 minutes are spent, still, controls when the time in 30min, has the microbial limit of portioned product exceeded.
Test of the embodiment 6 to two-stage sterilization step in production technology
Physical state after terminal single UHT sterilizing is carried out to various concentration protein solution and microbial limit is investigated.
In normal-temperature water, according to different protein contents, acid regulator (the additional amount reference embodiment of aim parameter is added
It is formulated in 1-4), after shearing is uniformly dispersed, adding the sepg whey albumen powder of aim parameter can obtain after shearing disperses 5min
To clear acid whey protein beverage.Using UHT sterilizing installation, under different sterilising temps and sterilization time, to difference
The protein beverage of concentration carries out sterilization treatment, is then filled into aseptic PET bottle, is put into 37 DEG C of incubator.Every after a week
The physical state of product is observed, and carries out the investigation of total plate count to sample, as a result such as according to the regulation in GB4789.2 simultaneously
Shown in table 7, table 8:
The influence of 7 sterilising temp of table and time to product physical state
The influence of 8 sterilising temp of table and time to product microbial limit
From result shown in table 7, table 8 as can be seen that after UHT sterilising temp is higher than 100 DEG C, 3.5% protein
Beverage more than content has occurred obvious muddiness and deposited phenomenon, and if by sterilising temp be reduced to 100 DEG C with
Under (95 DEG C) since the protein content in product is higher require the control of working condition harsh, the production item of different factories
Part controls different from, will increase the exceeded risk of product microorganism, therefore be unable to reach the fully controllable requirement of commercial sterilization.
7 influence of the two-part sterilization method to product of embodiment and the influence to shelf life
Corresponding acid regulator, shearing dispersion are added according to different protein contents in 30% aim parameter normal-temperature water
5min, then be added aim parameter sepg whey albumen powder, shearing dispersion 5min, it is ensured that all solids dispersion completely, then plus
Enter 80-90 DEG C of hot water to 100%, while ensuring that the temperature of product solution is controlled at 75 ± 5 DEG C, keeps the temperature 45min, passed through after
It crosses after plate changes cooling, flavoring agent is added and stirs 5min, sterilized 15s-30s, be finally filled into sterile under the conditions of 95 DEG C using UHT
In PET bottle, product is put into 25 DEG C and 37 DEG C of incubator, product physical state is observed in point sampling in different times respectively
And the investigation of microbial limit is carried out, it is as a result as follows:
9 condition of storage of table is 37 DEG C of influences to product
10 condition of storage of table is 25 DEG C of influences to product
As shown in table 9,10 result of table, using 2 sections of sterilizations can be very good equilibrium product solution physical state and
The requirement of commercial sterilization extremely can easily produce qualified clear acid whey according to this technique in actual production
Protein beverage.
8 product mouthfeel of embodiment, appearance flavor are investigated
Product and embodiment 7 to embodiment 1-4 carry out taste and flavor in the product that 25 DEG C of conditions are placed 6 months
Judge experiment.Examination by sensory organs project are as follows: appearance luster, structural state, mouthfeel, flavor, sour-sweet degree, sensory evaluation criteria such as table 11
It is shown:
11 sensory evaluation criteria of table
Participating in this experiment number is 20 people, carries out sensory evaluation scores, projects for the product in each embodiment respectively
It is averaged, score is higher, indicates the target signature more close to product, and count tested personnel to the preference degree of product, sense
The result of official's scoring is as shown in table 12:
Scoring and preference degree of 12 tester of table to product
As shown in table 12, only 10% and experimenter below do not like product provided by the invention, illustrate the present invention
The product of offer has a vast market foreground.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case where shield, can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention to it is various can
No further explanation will be given for the combination of energy.
Claims (10)
1. a kind of production technology of acid whey protein beverage, the mass percent of lactalbumin is 3.5%- in the beverage
10%, the pH value range of the acid whey protein beverage is 2.8-3.3, the production technology include: (1) configure just liquid,
(2) primary sterilizing, (3) two-stage sterilization.
2. a kind of production technology of acid whey protein beverage according to claim 1, lactalbumin in the beverage
Mass percent be 5%-8%.
3. a kind of production technology of acid whey protein beverage according to claim 1, the step (1) includes will be sour
Property regulator and optional carbohydrate, vitamin, sweetener, the combination of one or more of minerals are molten
In water, lactalbumin is then added in solution, is completely dissolved, and 85 ± 5 DEG C of hot water constant volume is then added, and adjusts solution ph and exists
2.8-3.3。
4. a kind of production technology of acid whey protein beverage according to claim 1, the step (2) includes using
Pasteurization sterilizes to prepared liquid, and solution temperature is then reduced to room temperature, measures the pH value of solution, and controls
PH value processed is 2.8-3.3.
5. a kind of production technology of acid whey protein beverage according to claim 1, the step (3) two-stage sterilization
For ultra high temperature short time sterilization.
6. a kind of production technology of acid whey protein beverage according to claim 1, the production technology further include
The secondary allotment of solution, the secondary adaptation step of the solution once sterilize between step (3) two-stage sterilization in step (2), institute
The secondary adaptation step of the solution stated includes that flavoring agent, pigment are added in solution.
7. a kind of production technology of acid whey protein beverage according to claim 1, the production technology further include
It is filling.
8. the acidity cream that a kind of acid whey protein beverage production technology as described in claim 1-7 any one is prepared
Protein beverage, in the beverage containing mass percent be 3.5%-10% lactalbumin, mass percent be
The acid regulator of 0.01%-8%.
9. acid whey protein beverage according to any one of claims 8, carbohydrate, sweetener, dimension are also contained in the beverage
The combination of one or more of raw element, minerals.
10. acid whey protein beverage as claimed in claim 9, one of flavoring agent, pigment are also contained in the beverage
Or two kinds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810261760.6A CN110313525A (en) | 2018-03-28 | 2018-03-28 | A kind of production technology of acid whey protein beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810261760.6A CN110313525A (en) | 2018-03-28 | 2018-03-28 | A kind of production technology of acid whey protein beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110313525A true CN110313525A (en) | 2019-10-11 |
Family
ID=68109639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810261760.6A Pending CN110313525A (en) | 2018-03-28 | 2018-03-28 | A kind of production technology of acid whey protein beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110313525A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544841A (en) * | 2020-12-11 | 2021-03-26 | 北京海生泰合医药科技有限公司 | High-acidity whey protein beverage composition and ultrahigh-pressure sterilization preparation process thereof |
| WO2023213325A1 (en) * | 2022-05-06 | 2023-11-09 | 广州绿徽新材料研究院有限公司 | High-energy beverage prepared by combining and synergistically refining ultra-high-purity octacosanol-flavonoid compound and deuterated water, and preparation method therefor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347155A (en) * | 2007-07-20 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Lactalbumin drink and method for producing the same |
| CN105707285A (en) * | 2016-02-04 | 2016-06-29 | 杭州娃哈哈科技有限公司 | Method for improving stability of sour whey protein beverage |
| CN107455636A (en) * | 2017-09-27 | 2017-12-12 | 光明乳业股份有限公司 | A kind of clear transparent beverage of albumin milk and preparation method thereof |
| CN107467203A (en) * | 2017-09-27 | 2017-12-15 | 光明乳业股份有限公司 | A kind of clear transparent beverage of albumin milk and preparation method thereof |
-
2018
- 2018-03-28 CN CN201810261760.6A patent/CN110313525A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347155A (en) * | 2007-07-20 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Lactalbumin drink and method for producing the same |
| CN105707285A (en) * | 2016-02-04 | 2016-06-29 | 杭州娃哈哈科技有限公司 | Method for improving stability of sour whey protein beverage |
| CN107455636A (en) * | 2017-09-27 | 2017-12-12 | 光明乳业股份有限公司 | A kind of clear transparent beverage of albumin milk and preparation method thereof |
| CN107467203A (en) * | 2017-09-27 | 2017-12-15 | 光明乳业股份有限公司 | A kind of clear transparent beverage of albumin milk and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544841A (en) * | 2020-12-11 | 2021-03-26 | 北京海生泰合医药科技有限公司 | High-acidity whey protein beverage composition and ultrahigh-pressure sterilization preparation process thereof |
| WO2023213325A1 (en) * | 2022-05-06 | 2023-11-09 | 广州绿徽新材料研究院有限公司 | High-energy beverage prepared by combining and synergistically refining ultra-high-purity octacosanol-flavonoid compound and deuterated water, and preparation method therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2001312B1 (en) | Method of making a protein beverage | |
| RU2444214C2 (en) | Beverages based on neutralised juice and beverages production method | |
| US11925192B2 (en) | Beverage with collagen and additional additives | |
| US20220192214A1 (en) | Acidic beta-lactoglobulin beverage preparation | |
| KR20160079009A (en) | High protein, fruit flavoured beverage, high protein, fruit and vegetable preparation, and related methods and food products | |
| EP1809127A2 (en) | Carbonated protein drink and method of making | |
| WO2007027213A1 (en) | High energy carbonated protein drink and method of making | |
| KR20180030409A (en) | Instant drinks with improved texture by controlled protein aggregates | |
| US20170006889A1 (en) | Acidic lactic beverage and method for producing same | |
| EP1250845B1 (en) | Method for producing milk-containing acidic beverage | |
| BR112012010950A2 (en) | process for repairing an acidic drink and acidic drink | |
| CN104302195A (en) | Sterilized liquid protein supplement including a solubility enhancing nutritional protein | |
| CN110313525A (en) | A kind of production technology of acid whey protein beverage | |
| CN109662221A (en) | A kind of coconut whey protein sports drink and preparation method thereof | |
| JP6761670B2 (en) | Concentrated milky beverage in a container | |
| EP3582622B1 (en) | High-protein, acidified, liquid dairy product having a reduced viscosity, method of producing it, and related ingredients | |
| CN103859039A (en) | Liquid milk composition beneficial for improving children immunity | |
| JPH11262379A (en) | Acidic milky beverage containing turbid substance and its production | |
| NZ527257A (en) | Stabilized fruit flavored milk product containing milk, fruit, fruit juice, a stabiliser such as pectin and cations, having a ph in the range of from 3.2 to about 4.6 | |
| CN105613740B (en) | A kind of brown lactic acid bacteria beverage and its production method containing pueraria lobata | |
| EP3937648B1 (en) | Novel high protein, acidified, dairy product, method of producing it, protein powder and use thereof | |
| CN114375995B (en) | Method for adding raw materials with calcium supplementing effect into acidic lactobacillus beverage | |
| RU2351143C2 (en) | Carbonated protein drink and its manufacturing method | |
| CN115669729A (en) | Yoghourt and preparation method thereof | |
| TW201350023A (en) | Dairy beverage and method of preparation thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191011 |