CN114176132B - Sports beverage and preparation method thereof - Google Patents
Sports beverage and preparation method thereof Download PDFInfo
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- CN114176132B CN114176132B CN202111454723.5A CN202111454723A CN114176132B CN 114176132 B CN114176132 B CN 114176132B CN 202111454723 A CN202111454723 A CN 202111454723A CN 114176132 B CN114176132 B CN 114176132B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 94
- 238000002156 mixing Methods 0.000 claims abstract description 44
- 239000012528 membrane Substances 0.000 claims abstract description 37
- 238000001914 filtration Methods 0.000 claims abstract description 32
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 20
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 19
- 108010059881 Lactase Proteins 0.000 claims abstract description 19
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 19
- 229940116108 lactase Drugs 0.000 claims abstract description 19
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 235000011496 sports drink Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 8
- 239000012530 fluid Substances 0.000 claims abstract description 5
- 235000020247 cow milk Nutrition 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 235000020185 raw untreated milk Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 238000005374 membrane filtration Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 238000007654 immersion Methods 0.000 claims 1
- 239000011777 magnesium Substances 0.000 abstract description 20
- 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 abstract description 19
- 239000008101 lactose Substances 0.000 abstract description 19
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 18
- 239000011591 potassium Substances 0.000 abstract description 18
- 229910052700 potassium Inorganic materials 0.000 abstract description 18
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 17
- 239000011575 calcium Substances 0.000 abstract description 17
- 229910052791 calcium Inorganic materials 0.000 abstract description 17
- 235000014633 carbohydrates Nutrition 0.000 abstract description 17
- 150000001720 carbohydrates Chemical class 0.000 abstract description 17
- 239000003792 electrolyte Substances 0.000 abstract description 17
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 16
- 229910052749 magnesium Inorganic materials 0.000 abstract description 16
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 15
- 239000011574 phosphorus Substances 0.000 abstract description 15
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 14
- 239000011734 sodium Substances 0.000 abstract description 14
- 229910052708 sodium Inorganic materials 0.000 abstract description 14
- 239000008267 milk Substances 0.000 abstract description 13
- 210000004080 milk Anatomy 0.000 abstract description 13
- 235000013336 milk Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013162 Cocos nucifera Nutrition 0.000 abstract description 3
- 244000060011 Cocos nucifera Species 0.000 abstract description 3
- 239000008400 supply water Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 19
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 14
- 239000012467 final product Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000011148 porous material Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000020121 low-fat milk Nutrition 0.000 description 4
- 159000000000 sodium salts Chemical class 0.000 description 4
- 230000001502 supplementing effect Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 206010039740 Screaming Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 210000004243 sweat Anatomy 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J11/00—Apparatus for treating milk
- A01J11/06—Strainers or filters for milk
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of sports beverage, which comprises the following steps: (1) Pasteurizing raw cow milk, filtering by a reverse osmosis membrane, and collecting trapped fluid to obtain feed liquid A; (2) Filtering the feed liquid A by an ultrafiltration membrane, and collecting filtrate to obtain feed liquid B; (3) mixing lactase and feed liquid B to obtain feed liquid C; (4) mixing coconut water with the feed liquid C to obtain feed liquid D; and (5) sterilizing the feed liquid D, cooling and filling. The obtained sports beverage contains natural electrolytes (potassium, sodium, calcium, magnesium, phosphorus), vitamins and carbohydrates in milk and coconut. The content of carbohydrate is more than or equal to 4.5%, the electrolyte is improved by 2-3 times than the traditional sports drink, and 0 lactose is well absorbed. Can be preserved at normal temperature, and has fresh and sweet taste and good flavor; can maintain body fluid balance, and can supply water, electrolyte and energy for sports fan.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a sports beverage and a preparation method thereof.
Background
Sports beverages are the fastest growing beverage varieties in terms of yield at the beverage panels. The need for sports drinks is for the person to quickly replenish moisture, energy and electrolytes. So that the sports drink contains a proper amount of mono-or disaccharides to provide energy, generally 5-10%; in addition, it is necessary to contain an appropriate amount of electrolytes such as sodium, potassium, calcium, etc. to supplement the loss of electrolytes due to perspiration during exercise. In recent years, many products on the market have been pulse, screaming, jialie, red ox, etc., and most of these beverages are prepared manually rather than naturally.
Milk is the best source of proteins, lipids, vitamins and minerals. The british scientist finds that the water supplementing effect of the milk is better than that of the sports beverage, and the sports beverage is a novel safe and effective sports beverage for all lactose-tolerant sports people. The water loss condition of the low-fat milk, the low-fat milk and sodium chloride, a sports beverage and water on a subject moving in a hot environment is tested, and the conclusion is that the low-fat milk can promote the quick recovery of the water loss of the body movement and the effect of the low-fat milk is superior to that of the commercial sports beverage. The reason for this may be that milk contains a large amount of electrolytes such as sodium and potassium, which contribute to retention of body water.
Coconut water mainly refers to water-like liquid from the inside of coconut fruit cavity, and the juice is clear, such as water, sweet in mouth, sparkling, transparent, cool and thirst-quenching. The coconut water has a relatively low solid content (2% -5% of wet basis), and contains sugar and mineral elements as main components, and small amounts of proteins, amino acids and other trace components. The basic ion component in coconut water can supplement electrolytes lost by sweat stream, such as sodium, potassium, magnesium and calcium, and can be used as an effective electrolyte fluid-supplementing beverage, which is a natural sports and functional beverage with rich nutrition.
The applicant has studied in the early stage that milk is concentrated by an ultrafiltration membrane, and the measured filtrate contains lactose and a large amount of nutrients required by sports drinks such as sodium, potassium, calcium, magnesium, phosphorus and the like, so that the requirements of rapid water supplementing, energy supplementing and electrolyte supplementing can be met. There is no research on the development of a sports drink by combining a milk ultrafiltration concentrate filtrate with coconut water.
Disclosure of Invention
The invention provides a preparation method of a natural sports beverage, and the prepared sports beverage contains natural electrolytes (potassium, sodium, calcium, magnesium and phosphorus), vitamins and carbohydrates in milk and coconuts. The content of carbohydrate is more than or equal to 4.5%, the electrolyte is improved by 2-3 times than the traditional sports drink, and 0 lactose is well absorbed. Can be preserved at normal temperature, and has fresh and sweet taste and good flavor; can maintain body fluid balance, and can supply water, electrolyte and energy for sports fan.
The invention mainly solves the technical problems through the following technical scheme.
The invention provides a preparation method of sports beverage, which comprises the following steps:
(1) Pasteurizing raw cow milk, filtering by a reverse osmosis membrane, and collecting trapped fluid to obtain feed liquid A;
(2) Filtering the feed liquid A by an ultrafiltration membrane, and collecting filtrate to obtain feed liquid B;
(3) Mixing lactase with the feed liquid B to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C to obtain feed liquid D;
(5) Sterilizing the feed liquid D, cooling and filling.
Preferably, in the step (1), the raw milk is defatted raw milk, the protein content is 2.9%, and the fat content is 0%.
Preferably, in the step (1), the pasteurization condition is 72-75 ℃ for 15s; the reverse osmosis membrane is an organic reverse osmosis coiled membrane, and the concentration ratio is 1.2-1.3; the temperature of the reverse osmosis membrane filtration is 2-6 ℃.
Preferably, in the step (2), the protein content of the feed liquid B is less than or equal to 0.2%; the aperture of the ultrafiltration membrane is 5000-8000 daltons; the temperature of the ultrafiltration membrane filtration is 2-6 ℃.
Preferably, in the step (3), the enzyme activity of the lactase is more than or equal to 5000NLI/g; the mixing is stirring mixing, and the stirring speed is 100-120 rpm/min; the mixing temperature is 4-8 ℃, and the mixing time is 15-20 hours.
Preferably, in the step (4), the coconut water is natural coconut water, and the total sugar content is more than or equal to 3.0%; the mixing is stirring mixing, the mixing temperature is 4-10 ℃, and the mixing time is 15-20 minutes.
Preferably, the weight percentages of the feed liquid B, the coconut water and the lactase are as follows: 54.88 to 59.88 percent of feed liquid B, 40 to 45 percent of coconut water and 0.08 to 0.12 percent of lactase.
Preferably, in the step (5), the sterilization is steam immersed ultrahigh temperature instantaneous sterilization, the temperature is 150-158 ℃, and the time is 2-3 s; the cooling temperature is reduced to 16-26 ℃; and (5) filling in a sterile manner.
The invention also provides a sports drink prepared by the preparation method.
On the basis of conforming to the common knowledge in the field, the above preferred conditions can be arbitrarily combined to obtain the preferred examples of the invention.
The reagents and materials used in the present invention are commercially available.
Compared with the prior art, the invention has the positive progress effects that:
(1) The natural sports drink is prepared by combining coconut water and milk filtrate, and the bad flavor of the milk filtrate is covered by utilizing the flavor of the coconut water, so that the prepared sports drink can be stored at normal temperature, and has fresh and sweet taste and good flavor.
(2) The sports beverage prepared by the invention contains natural electrolytes (potassium, sodium, calcium, magnesium and phosphorus), vitamins and carbohydrates in milk and coconut water. The content of carbohydrate is more than or equal to 4.5%, the electrolyte is improved by 2-3 times than the traditional sports drink, and 0 lactose is well absorbed. Can maintain body fluid balance, and can supply water, electrolyte and energy for sports fan.
Detailed Description
A method of preparing a sports beverage comprising the steps of:
(1) Pasteurizing raw cow milk, filtering by a reverse osmosis membrane, and collecting trapped fluid to obtain feed liquid A;
(2) Filtering the feed liquid A by an ultrafiltration membrane, and collecting filtrate to obtain feed liquid B;
(3) Mixing lactase with the feed liquid B to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C to obtain feed liquid D;
(5) Sterilizing the feed liquid D, cooling and filling.
In the invention, the protein content of the feed liquid B is less than or equal to 0.2%; the raw milk is defatted raw milk, has a protein content of 2.9% and a fat content of 0%, and meets the requirements of GB-19301 national food safety Standard-raw milk. The coconut water is natural coconut water, and the total sugar content is more than or equal to 3.0%; the lactase is routine in the art, and preferably the enzyme activity is more than or equal to 5000NLI/g. The addition amount of the feed liquid B is 54.88-59.88%, preferably 56-58%, more preferably 57% based on 100% of the sports beverage; the addition amount of the coconut water is 40% -45%, preferably 41% -43%, more preferably 42%; the amount of lactase added is 0.08 to 0.12%, preferably 0.09 to 0.11%, more preferably 0.10%.
In the present invention, the conditions for pasteurization in step (1) are 72 to 75 ℃,15s, preferably 72 ℃,15s. The Reverse Osmosis (RO) membrane is conventional in the art, the RO membrane is an organic reverse osmosis coiled membrane, and the concentration ratio is 1.2-1.3; the temperature of the RO membrane filtration is preferably 2-6 ℃, more preferably 4 ℃; by a means of
In the invention, the ultrafiltration membrane filtration in the step (2) is conventional in the art, and the aperture of the ultrafiltration membrane is 5000-8000 daltons, preferably 5000 daltons; the temperature of the ultrafiltration membrane filtration is preferably 2-6 ℃, more preferably 4 ℃; the filtrate was obtained from the feed B on the basis of the retentate reaching 9.0g/100g protein.
In the present invention, the method and conditions for mixing in step (3) are conventional in the art. The mixing temperature is preferably 4-8 ℃, more preferably 6 ℃; the mixing time is preferably 15 to 20 hours, more preferably 18 hours; the mixing is preferably stirring mixing, and the stirring rate is preferably 100 to 120rpm/min, more preferably 110rpm/min.
In the present invention, the method and conditions for mixing in step (4) are conventional in the art. The mixing temperature is preferably 4-10 ℃, more preferably 6 ℃; the mixing time is preferably 15 to 20 minutes, more preferably 18 minutes.
In the invention, the sterilization in the step (5) is steam immersed ultrahigh temperature instantaneous sterilization. The temperature of the steam immersed ultrahigh temperature sterilization is 150-158 ℃, preferably 155 ℃. The time of the ultra-high temperature sterilization is 2-3 s, preferably 2.5s. The cooling is conventional in the art, preferably the final product temperature is reduced to 16-26 ℃, more preferably 21 ℃. The filling is sterile filling conventional in the art.
The invention also provides a sports drink.
The present invention will be described in further detail by way of specific examples, which are not intended to limit the scope of the invention. The experimental methods, in which specific conditions are not noted in the following examples, were selected according to conventional methods and conditions, or according to the commercial specifications.
In the following examples, raw milk was purchased from Guangming milk industry Co., ltd, coconut water was purchased from Shanghai Jiegong trade Co., ltd, and lactase was purchased from Dissman trade Co., ltd
Example 1
The formula of the raw materials comprises:
the preparation method comprises the following steps:
(1) Pasteurizing raw milk (72 deg.C, 15 s), filtering with RO membrane (filtering temperature 2 deg.C, concentration ratio 1.2), collecting the trapped liquid to obtain feed liquid A;
(2) Filtering the material liquid A by an ultrafiltration membrane (the filtering temperature is 2 ℃, the pore diameter of the membrane is 5000 daltons), and collecting filtrate to obtain material liquid B;
(3) Mixing lactase and feed liquid B at 4deg.C with stirring speed of 100rpm/min for 15 hr to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C at 4deg.C for 15min to obtain feed liquid D;
(5) Sterilizing the material liquid D (steam immersed ultra-high temperature sterilization, 150 deg.C, 2 s), cooling (16 deg.C), and packaging.
The final product of this example contains potassium, sodium, calcium, magnesium, phosphorus, lactose, and carbohydrate content index:
| project | Every 100mL |
| Potassium | 199.8mg |
| Sodium salt | 37.9mg |
| Calcium | 35.9mg |
| Magnesium (Mg) | 7.5mg |
| Phosphorus (P) | 60.9mg |
| Lactose and lactose | 0g |
| Carbohydrates | 4.8g |
The determination of the contents of potassium, sodium, calcium, magnesium and phosphorus is carried out according to the determination method of national standard GB 5009.268; the determination of lactose content is carried out according to the determination method of national standard GB 5413.5; carbohydrate determination was performed according to the detection method of GB/Z21922. The following examples are the same.
Example 2
The formula of the raw materials comprises:
the preparation method comprises the following steps:
(1) Pasteurizing raw milk (75deg.C, 15 s), filtering with RO membrane (filtering temperature 6 deg.C, concentration ratio 1.3), collecting the trapped liquid to obtain feed liquid A;
(2) Filtering the material liquid A by an ultrafiltration membrane (the filtering temperature is 6 ℃, the pore diameter of the membrane is 8000 daltons), and collecting filtrate to obtain material liquid B;
(3) Mixing lactase and feed liquid B at 8deg.C with stirring speed of 120rpm/min for 20 hr to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C at 10deg.C for 20min to obtain feed liquid D;
(5) Sterilizing the material liquid D (steam immersed ultrahigh temperature sterilization, 158 ℃ for 3 s), cooling (26 ℃) and filling.
The final product of this example contains potassium, sodium, calcium, magnesium, phosphorus, lactose, and carbohydrate content index:
| project | Every 100mL |
| Potassium | 199.7mg |
| Sodium salt | 36.4mg |
| Calcium | 34.2mg |
| Magnesium (Mg) | 7.4mg |
| Phosphorus (P) | 61.7mg |
| Lactose and lactose | 0g |
| Carbohydrates | 4.6g |
Example 3
The formula of the raw materials comprises:
the preparation method comprises the following steps:
(1) Pasteurizing raw milk (72 deg.C, 15 s), filtering with RO membrane (filtering temperature 6 deg.C, concentration ratio 1.3), collecting the trapped liquid to obtain feed liquid A;
(2) Filtering the material liquid A by an ultrafiltration membrane (the filtering temperature is 2 ℃, the pore diameter of the membrane is 8000 daltons), and collecting filtrate to obtain material liquid B;
(3) Mixing lactase and feed liquid B at 4deg.C with stirring speed of 120rpm/min for 20 hr to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C at 4deg.C for 20min to obtain feed liquid D;
(5) Sterilizing the material liquid D (steam immersed ultra-high temperature sterilization, 150 deg.C, 3 s), cooling (26 deg.C), and packaging.
The final product of this example contains potassium, sodium, calcium, magnesium, phosphorus, lactose, and carbohydrate content index:
| project | Every 100mL |
| Potassium | 199.7mg |
| Sodium salt | 37.9mg |
| Calcium | 35.9mg |
| Magnesium (Mg) | 7.5mg |
| Phosphorus (P) | 60.9mg |
| Lactose and lactose | 0g |
| Carbohydrates | 4.8g |
Example 4
The formula of the raw materials comprises:
the preparation method comprises the following steps:
(1) Pasteurizing raw milk (75deg.C, 15 s), filtering with RO membrane (filtering temperature 2 deg.C, concentration ratio 1.2), collecting the trapped liquid to obtain feed liquid A;
(2) Filtering the material liquid A by an ultrafiltration membrane (the filtering temperature is 6 ℃, the pore diameter of the membrane is 5000 daltons), and collecting filtrate to obtain material liquid B;
(3) Mixing lactase and feed liquid B at 8deg.C with stirring speed of 100rpm/min for 15 hr to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C at 10deg.C for 15min to obtain feed liquid D;
(5) Sterilizing the material liquid D (steam immersed ultrahigh temperature sterilization, 158 deg.C, 2 s), cooling (16 deg.C), and packaging.
The final product of this example contains potassium, sodium, calcium, magnesium, phosphorus, lactose, and carbohydrate content index:
| project | Every 100mL |
| Potassium | 199.8mg |
| Sodium salt | 36.5mg |
| Calcium | 34.2mg |
| Magnesium (Mg) | 7.4mg |
| Phosphorus (P) | 61.7mg |
| Lactose and lactose | 0g |
| Carbohydrates | 4.6g |
Example 5
The formula of the raw materials comprises:
the preparation method comprises the following steps:
(1) Pasteurizing raw milk (73 ℃ for 15 seconds), filtering with RO membrane (filtering temperature 4 ℃ and concentration ratio 1.25), and collecting trapped fluid to obtain feed liquid A;
(2) Filtering the material liquid A by an ultrafiltration membrane (the filtering temperature is 4 ℃, the pore diameter of the membrane is 6000 daltons), and collecting filtrate to obtain material liquid B;
(3) Mixing lactase and feed liquid B at 6deg.C with stirring speed of 110rpm/min for 17.5 hr to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C at 7deg.C for 17min to obtain feed liquid D;
(5) Sterilizing the material liquid D (steam immersed ultrahigh temperature sterilization, 154 deg.C, 2.5 s), cooling (20 deg.C), and packaging.
The final product of this example contains potassium, sodium, calcium, magnesium, phosphorus, lactose, and carbohydrate content index:
example 6
The formula of the raw materials comprises:
the preparation method comprises the following steps:
(1) Pasteurizing raw milk (72 deg.C, 15 s), filtering with RO membrane (filtering temperature 4 deg.C, concentration ratio 1.30), collecting the trapped liquid to obtain feed liquid A;
(2) Filtering the material liquid A by an ultrafiltration membrane (the filtering temperature is 4 ℃, the pore diameter of the membrane is 5000 daltons), and collecting filtrate to obtain material liquid B;
(3) Mixing lactase and feed liquid B at 6deg.C with stirring speed of 110rpm/min for 18 hr to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C at 6deg.C for 15min to obtain feed liquid D;
(5) Sterilizing the material liquid D (steam immersed ultrahigh temperature sterilization, 155 deg.C, 2.5 s), cooling (20 deg.C), and packaging.
The final product of this example contains potassium, sodium, calcium, magnesium, phosphorus, lactose, and carbohydrate content index:
effect example 1
Sensory evaluation was performed on examples 1-6 and commercial sports beverage products. 30 mild exercise and fitness enthusiasts with ages of 25-45 years are selected, 3 indexes of transparency, taste and smell are scored, the total score of the 3 indexes is used as a sample evaluation score, the average score of 30 people is used as a final evaluation score, and the scoring rule is shown in table 1. The results of the experiment are recorded in table 2.
Table 1 sensory evaluation criteria for sports drinks
Table 2 sensory evaluation results
As can be seen from the data in Table 2, the product prepared by the invention is basically approved in terms of transparency, smell and taste ratio, and has pleasant smell, fresh and sweet taste, clear and transparent color, can maintain body fluid balance, and can supply natural moisture, electrolyte and energy for sports enthusiasts.
Comparative example 1
Comparative example 1 the sterilization process in step (5) employed indirect (tubular UHT or plate UHT) and the remaining process steps and conditions were the same as in example 6.
The product of comparative example 1 was cloudy and had white floc precipitate and had a heavy cooking taste, and the present invention could not be realized.
Comparative example 2
Comparative example 2 all the raw materials were milk filtrate, no coconut water was added, and the rest of the process steps and conditions were the same as in example 6.
The product of comparative example 2 was less acceptable in taste and flavor, had a significant off-flavor, and could not be used in the practice of the present invention.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A method of preparing a sports beverage comprising the steps of:
(1) Pasteurizing raw cow milk, filtering by a reverse osmosis membrane, and collecting trapped fluid to obtain feed liquid A;
(2) Filtering the feed liquid A by an ultrafiltration membrane, and collecting filtrate to obtain feed liquid B;
(3) Mixing lactase with the feed liquid B to obtain feed liquid C;
(4) Mixing coconut water and the feed liquid C to obtain feed liquid D;
(5) Sterilizing the feed liquid D, cooling and filling;
in the step (5), the sterilization is steam immersion type ultrahigh temperature instantaneous sterilization, the temperature is 150-158 ℃, and the time is 2-3 s;
in the step (2), the protein content of the feed liquid B is less than or equal to 0.2%; the aperture of the ultrafiltration membrane is 5000-8000 daltons; the temperature of the ultrafiltration membrane filtration is 2-6 ℃;
in the step (3), the enzyme activity of the lactase is more than or equal to 5000NLI/g; the mixing is stirring mixing, and the stirring speed is 100-120 rpm; the mixing temperature is 4-8 ℃, and the mixing time is 15-20 hours;
the feed liquid B, coconut water and lactase comprise the following components in percentage by weight: 54.88 to 59.88 percent of feed liquid B, 40 to 45 percent of coconut water and 0.08 to 0.12 percent of lactase.
2. The method for producing a sports drink according to claim 1, wherein in the step (1), the raw milk is defatted raw milk having a protein content of 2.9% and a fat content of 0%.
3. The method of claim 1, wherein in step (1), the pasteurization is performed at 72-75deg.C for 15s; the reverse osmosis membrane is an organic reverse osmosis coiled membrane, and the concentration ratio is 1.2-1.3; the temperature of the reverse osmosis membrane filtration is 2-6 ℃.
4. The method for producing a sports drink according to claim 1, wherein in the step (4), the coconut water is natural coconut water having a total sugar content of 3.0% or more; the mixing is stirring and mixing, the mixing temperature is 4-10 ℃, and the mixing time is 15-20 minutes.
5. The method for producing a sports drink according to claim 1, wherein in step (5), the cooling temperature is reduced to 16 to 26 ℃; and (5) filling in a sterile manner.
6. A sports beverage prepared by the method of any one of claims 1 to 5.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0364053A1 (en) * | 1988-10-13 | 1990-04-18 | Dmv-Campina B.V. | A process for preparing hypotonic or isotonic beverages |
| CN105961933A (en) * | 2016-05-12 | 2016-09-28 | 统企业(中国)投资有限公司昆山研究开发中心 | Natural electrolyte-containing coconut water sports drink and preparation method thereof |
| CN113016883A (en) * | 2019-12-05 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of permeate liquid generated in production of concentrated milk, electrolyte beverage and preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020243343A1 (en) * | 2019-05-30 | 2020-12-03 | GoodSport Nutrition LLC | Shelf stable sports nutrition beverages made from dairy permeate |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0364053A1 (en) * | 1988-10-13 | 1990-04-18 | Dmv-Campina B.V. | A process for preparing hypotonic or isotonic beverages |
| CN105961933A (en) * | 2016-05-12 | 2016-09-28 | 统企业(中国)投资有限公司昆山研究开发中心 | Natural electrolyte-containing coconut water sports drink and preparation method thereof |
| CN113016883A (en) * | 2019-12-05 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of permeate liquid generated in production of concentrated milk, electrolyte beverage and preparation method |
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