CN114431330A - Plant nutrient milk shake and preparation method thereof - Google Patents
Plant nutrient milk shake and preparation method thereof Download PDFInfo
- Publication number
- CN114431330A CN114431330A CN202210080117.XA CN202210080117A CN114431330A CN 114431330 A CN114431330 A CN 114431330A CN 202210080117 A CN202210080117 A CN 202210080117A CN 114431330 A CN114431330 A CN 114431330A
- Authority
- CN
- China
- Prior art keywords
- powder
- components
- soybean
- yeast
- gamma
- 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
- 235000020166 milkshake Nutrition 0.000 title claims abstract description 32
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 111
- 235000016709 nutrition Nutrition 0.000 claims abstract description 31
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000196324 Embryophyta Species 0.000 claims abstract description 22
- 230000035764 nutrition Effects 0.000 claims abstract description 20
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000011575 calcium Substances 0.000 claims abstract description 15
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 15
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 13
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 13
- 102000008186 Collagen Human genes 0.000 claims abstract description 13
- 108010035532 Collagen Proteins 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 13
- 229920001436 collagen Polymers 0.000 claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 13
- 239000003623 enhancer Substances 0.000 claims abstract description 13
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 13
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 13
- 229940038580 oat bran Drugs 0.000 claims abstract description 13
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 13
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 13
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 12
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 12
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 12
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 12
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 12
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 12
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 12
- 241000220317 Rosa Species 0.000 claims abstract description 12
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 12
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001556 apium graveolens l. seed extract Substances 0.000 claims abstract description 12
- 229940116732 celery seed extract Drugs 0.000 claims abstract description 12
- 239000004464 cereal grain Substances 0.000 claims abstract description 12
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 12
- 239000000252 konjac Substances 0.000 claims abstract description 12
- 235000010485 konjac Nutrition 0.000 claims abstract description 12
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229960003080 taurine Drugs 0.000 claims abstract description 12
- 235000021119 whey protein Nutrition 0.000 claims abstract description 12
- 235000008939 whole milk Nutrition 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 6
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 28
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims description 19
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 13
- 239000008347 soybean phospholipid Substances 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 3
- 229910052804 chromium Inorganic materials 0.000 claims description 3
- 239000011651 chromium Substances 0.000 claims description 3
- 229910052711 selenium Inorganic materials 0.000 claims description 3
- 239000011669 selenium Substances 0.000 claims description 3
- 229960005069 calcium Drugs 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000009508 confectionery Nutrition 0.000 abstract description 8
- 206010020772 Hypertension Diseases 0.000 abstract description 5
- 230000002040 relaxant effect Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 18
- 235000001014 amino acid Nutrition 0.000 description 14
- 229940024606 amino acid Drugs 0.000 description 14
- 150000001413 amino acids Chemical class 0.000 description 14
- 230000000694 effects Effects 0.000 description 5
- 230000036039 immunity Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000001863 plant nutrition Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 239000013585 weight reducing agent Substances 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 239000004475 Arginine Substances 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 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
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The application provides a plant nutrient milk shake and a preparation method thereof, and the components for preparing the plant nutrient milk shake comprise: 22.0-26.0% of soybean dietary fiber, 1.8-2.3% of xylitol, 14.0-17.0% of oat bran powder, 5.2-7.3% of soybean protein isolate, 2.6-3.2% of hydrolyzed collagen, 1.5-3.0% of concentrated whey protein powder, 2.2-4.0% of galactooligosaccharide, 1.6-3.3% of purified konjac powder, 6.5-9.2% of chickpea powder, 0.6-1.1% of chitosan oligosaccharide, 2.1-2.9% of soybean lecithin, 3.0-5.0% of skimmed milk powder, 3.0-5.0% of whole milk powder, 0.6-1.2% of celery seed extract, 1.5-2.8% of roxburgh rose powder, 1.2-2.4% of taro powder, 1.5-2.5% of coconut powder, 1.5-2.8% of compound nutrition, 2.0-3.6% of puffed cereal grains, 1.0-1.0% of chelated calcium, 1.0-1.6% of taurine enhancer, 0.7.0-2.7.4% of maltodextrin and 4% of malt extract. The plant nutritional milk shake obtained by processing the components according to the proportion is soft and fine in taste, moderate in sour and sweet and rich in nutrition, can achieve the purposes of relaxing bowels, reducing high blood pressure, high blood sugar and high blood sugar, losing weight and beautifying after being eaten for a long time, and is suitable for most people.
Description
Technical Field
The application relates to the technical field of food, in particular to a plant nutrition milk shake and a preparation method thereof.
Background
The milk shake is a food containing high-quality protein, high sugar and high fat, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron and the like, has the functions of regulating physiological functions and maintaining osmotic pressure and pH value, is nutritional, is rich in various nutritional ingredients such as high-quality protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, amino acids, vitamin A, vitamin C, vitamin E and the like and other bioactive substances which are very beneficial to human bodies, and has the functions of regulating physiological functions and balancing osmotic pressure and pH value of human bodies. The milk shake in the related art is too sweet and greasy in taste, is not suitable for the taste of most people, and has a space for improving nutrition.
Disclosure of Invention
Aiming at the defects of the prior art, the application aims to provide the plant nutrient milk shake and the preparation method thereof, the plant nutrient milk shake is processed by taking soybean dietary fiber, oat bran powder, soybean protein isolate, galacto-oligosaccharide, chickpea refined powder, soybean phospholipid, skimmed milk powder and the like as main raw materials, and has the characteristics of nutrition, defecation, high blood pressure, high blood fat and high blood sugar reduction, weight reduction and beauty treatment.
The technical scheme adopted by the application is as follows:
a plant nutrient milk shake is prepared from the following components: 22.0-26.0% of soybean dietary fiber, 1.8-2.3% of xylitol, 14.0-17.0% of oat bran powder, 5.2-7.3% of soybean protein isolate, 2.6-3.2% of hydrolyzed collagen, 1.5-3.0% of concentrated whey protein powder, 2.2-4.0% of galactooligosaccharide, 1.6-3.3% of purified konjac powder, 6.5-9.2% of chickpea powder, 0.6-1.1% of chitosan oligosaccharide, 2.1-2.9% of soybean lecithin, 3.0-5.0% of skimmed milk powder, 3.0-5.0% of whole milk powder, 0.6-1.2% of celery seed extract, 1.5-2.8% of roxburgh rose powder, 1.2-2.4% of taro powder, 1.5-2.5% of coconut powder, 1.5-2.8% of compound nutrition, 2.0-3.6% of puffed cereal grains, 1.0-1.0% of chelated calcium, 1.6% of taurine enhancer, 0-2.7.0.7.4% of maltodextrin and 4% of malt extract;
in addition, yeast and gamma-aminobutyric acid are added, wherein the addition amount of the yeast is 0.003 percent of the total weight of the components, and the addition amount of the gamma-aminobutyric acid is 0.0015 percent of the total weight of the components.
The further technical scheme is that the plant nutrient milk shake is prepared from the following components: 24% of soybean dietary fiber, 2% of xylitol, 15% of oat bran powder, 6% of soybean protein isolate, 3% of hydrolyzed collagen, 2% of concentrated whey protein powder, 3% of galacto-oligosaccharide, 2% of purified konjac fine powder, 8% of chickpea fine powder, 0.8% of chitosan oligosaccharide, 2.5% of soybean phospholipid, 4% of skimmed milk powder, 4% of whole milk powder, 1% of celery seed extract, 2% of roxburgh rose powder, 2% of taro powder, 2% of coconut powder, 2% of compound nutrition enhancer, 3% of puffed cereal grains, 1.4% of chelated calcium, 6% of taurine, 4% of maltodextrin and 0.3% of food essence;
in addition, yeast and gamma-aminobutyric acid are added, wherein the addition amount of the yeast is 0.003 percent of the total weight of the components, and the addition amount of the gamma-aminobutyric acid is 0.0015 percent of the total weight of the components.
The further technical scheme is that the plant nutrient milk shake is prepared from the following components: 23.5% of soybean dietary fiber, 2% of xylitol, 16% of oat bran powder, 5.5% of soybean protein isolate, 2.8% of hydrolyzed collagen, 2.2% of concentrated whey protein powder, 2.9% of galacto-oligosaccharide, 2.1% of purified konjac fine powder, 7.6% of chickpea fine powder, 0.9% of chitosan oligosaccharide, 2.5% of soybean lecithin, 4.2% of skimmed milk powder, 4.1% of whole milk powder, 0.8% of celery seed extract, 2.1% of roxburgh rose powder, 1.8% of taro powder, 2% of coconut powder, 2.2% of compound nutrition enhancer, 2.7% of puffed cereal grains, 1.3% of chelated calcium, 6.3% of taurine, 4.2% of maltodextrin and 0.3% of food essence;
in addition, yeast and gamma-aminobutyric acid are added, wherein the addition amount of the yeast is 0.003 percent of the total weight of the components, and the addition amount of the gamma-aminobutyric acid is 0.0015 percent of the total weight of the components.
According to a further technical scheme, the yeast comprises beer yeast, chromium-rich yeast and selenium-rich yeast.
A method for preparing plant nutrient milk shake comprises the following steps:
(1) crushing the puffed grains and screening for later use;
(2) preparing soybean dietary fiber, xylitol, oat bran powder, soybean protein isolate, hydrolyzed collagen, concentrated whey protein powder, galacto-oligosaccharide, purified konjac powder, chickpea powder, chitosan oligosaccharide, soybean phospholipid, skim milk powder, whole milk powder, celery seed extract, roxburgh rose powder, taro powder, coconut powder, a compound nutrition enhancer, puffed cereal grains, chelated calcium, taurine, maltodextrin, food essence, yeast and gamma-aminobutyric acid according to a proportion for later use;
(3) mixing and granulating the components prepared in the step (2);
(4) and (4) after the granulation in the step (3) is finished, packaging to obtain the plant nutritional milk shake.
The beneficial effect of this application lies in:
the application passes through scientific compatibility and proportioning, wherein: the soybean dietary fiber has effects of reducing weight and reducing high blood pressure, high blood lipid and high blood sugar; xylitol provides a sweet taste; oat bran powder has effects of reducing weight and relieving constipation; the soybean protein isolate can supplement nutrition and enhance immunity; hydrolyzing collagen, supplementing collagen, removing wrinkle, keeping moisture, and enhancing immunity; the whey protein powder is concentrated to supplement high-quality protein and improve immunity; galacto-oligosaccharide has the effects of relaxing bowel and promoting intestinal digestion; the purified konjac powder contains rich glucomannan, so that hunger sensation can be eliminated, and the weight can be controlled to achieve the purposes of losing weight and building body because the contained heat is very little; the chickpea fine powder has the effects of tonifying qi, enriching blood and delaying aging; chitosan oligosaccharide, weight reducing, constipation relieving, and hypertension, hyperlipidemia and hyperglycemia reducing; the skimmed milk powder and the whole milk powder provide rich nutrition; beer yeast, weight reducing, skin caring, and cholesterol reducing; chromium-rich yeast, regulating sugar and reducing blood lipid; selenium-enriched yeast for resisting cancer; celery seed extract for lowering blood pressure, reducing blood lipid and tranquilizing; gamma-aminobutyric acid, tranquilization, blood pressure reduction and high-efficiency weight reduction; roxburgh rose powder which is rich in Vc and SOD; taro powder for reducing weight and fat and improving immunity; coconut powder has the effects of relaxing bowel, expelling toxin and beautifying; a nutrition enhancer is compounded to provide comprehensive nutrition; the puffed cereal grains, such as oat, rye and the like, contain rich nutrient components; chelating calcium, supplementing calcium, and treating osteoporosis; taurine, a nutrition enhancer and antioxidation; maltodextrin, promoting metabolism and enhancing immunity; the food essence provides rich taste.
The plant nutritional milk shake obtained by processing the components according to the proportion is soft and fine in taste, moderate in sour and sweet and rich in nutrition, can achieve the purposes of relaxing bowels, reducing high blood pressure, high blood sugar and high blood sugar, losing weight and beautifying after being eaten for a long time, and is suitable for most people.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
Example 1
A plant nutrition milk shake is prepared from the following components in parts by weight: the plant nutrient milk shake making component comprises: 24% of soybean dietary fiber, 2% of xylitol, 15% of oat bran powder, 6% of soybean protein isolate, 3% of hydrolyzed collagen, 2% of concentrated whey protein powder, 3% of galacto-oligosaccharide, 2% of purified konjac fine powder, 8% of chickpea fine powder, 0.8% of chitosan oligosaccharide, 2.5% of soybean phospholipid, 4% of skimmed milk powder, 4% of whole milk powder, 1% of celery seed extract, 2% of roxburgh rose powder, 2% of taro powder, 2% of coconut powder, 2% of compound nutrition enhancer, 3% of puffed cereal grains, 1.4% of chelated calcium, 6% of taurine, 4% of maltodextrin and 0.3% of food essence; in addition, yeast and gamma-aminobutyric acid are added, wherein the addition amount of the yeast is 0.003 percent of the total weight of the components, and the addition amount of the gamma-aminobutyric acid is 0.0015 percent of the total weight of the components. The preparation method comprises the following steps:
(1) crushing the puffed grains and screening for later use;
(2) preparing raw materials according to a ratio for later use;
(3) mixing and granulating the components prepared in the step (2);
(4) and (4) after the granulation in the step (3) is finished, packaging to obtain the plant nutritional milk shake.
Example 2
A plant nutrition milk shake is prepared from the following components in parts by weight: 23.5% of soybean dietary fiber, 2% of xylitol, 16% of oat bran powder, 5.5% of soybean protein isolate, 2.8% of hydrolyzed collagen, 2.2% of concentrated whey protein powder, 2.9% of galacto-oligosaccharide, 2.1% of purified konjac fine powder, 7.6% of chickpea fine powder, 0.9% of chitosan oligosaccharide, 2.5% of soybean lecithin, 4.2% of skimmed milk powder, 4.1% of whole milk powder, 0.8% of celery seed extract, 2.1% of roxburgh rose powder, 1.8% of taro powder, 2% of coconut powder, 2.2% of compound nutrition enhancer, 2.7% of puffed cereal grains, 1.3% of chelated calcium, 6.3% of taurine, 4.2% of maltodextrin and 0.3% of food essence; in addition, yeast and gamma-aminobutyric acid are added, wherein the addition amount of the yeast is 0.003 percent of the total weight of the components, and the addition amount of the gamma-aminobutyric acid is 0.0015 percent of the total weight of the components. The preparation method comprises the following steps:
(1) crushing the puffed grains and screening for later use;
(2) preparing raw materials according to a ratio for later use;
(3) mixing and granulating the components prepared in the step (2);
(4) and (4) after the granulation in the step (3) is finished, packaging to obtain the plant nutritional milk shake.
The application example is as follows:
free amino acid has a very important position on the taste development characteristics of food, the amino acid has a low taste development threshold value and strong taste development capability, and has 5 basic tastes of sour, sweet, bitter, salty and fresh, and the content of the free amino acid can directly influence the delicious degree of the food. Performing liquid phase detection on the plant nutritional milk shake provided in the example 1-2, and counting the distribution ratio of sweet, bitter and umami amino acids, wherein the sweet free amino acids comprise glycine, alanine, serine, proline and threonine; free amino acids that are umami include glutamic acid and aspartic acid; free amino acids with bitter taste include valine, methionine, leucine, isoleucine, phenylalanine, histidine, lysine and arginine. The results are shown in table 1:
TABLE 1 table for measuring the content of free amino acids
| Group of | Sweet amino acid (%) | Bitter amino acid (%) | Umami amino acid (%) |
| Example 1 | 43.78 | 40.10 | 16.12 |
| Example 2 | 44.16 | 41.48 | 14.36 |
The data show that the sweet amino acid content of the product provided by the application is high, the flavor is good, and the flavor of the plant nutrient milk shake is improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present application and is not to be construed as limiting the present application, and all equivalent variations and modifications within the scope of the present application are intended to be covered by the present application. Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. A plant nutritional milk shake, characterized in that the components for making the plant nutritional milk shake comprise: 22.0-26.0% of soybean dietary fiber, 1.8-2.3% of xylitol, 14.0-17.0% of oat bran powder, 5.2-7.3% of soybean protein isolate, 2.6-3.2% of hydrolyzed collagen, 1.5-3.0% of concentrated whey protein powder, 2.2-4.0% of galactooligosaccharide, 1.6-3.3% of purified konjac powder, 6.5-9.2% of chickpea powder, 0.6-1.1% of chitosan oligosaccharide, 2.1-2.9% of soybean lecithin, 3.0-5.0% of skimmed milk powder, 3.0-5.0% of whole milk powder, 0.6-1.2% of celery seed extract, 1.5-2.8% of roxburgh rose powder, 1.2-2.4% of taro powder, 1.5-2.5% of coconut powder, 1.5-2.8% of compound nutrition, 2.0-3.6% of puffed cereal grains, 1.0-1.0% of chelated calcium, 1.6% of taurine enhancer, 0-2.7.0.7.4% of maltodextrin and 4% of malt extract;
in addition, yeast and gamma-aminobutyric acid are added, wherein the addition amount of the yeast is 0.003 percent of the total weight of the components, and the addition amount of the gamma-aminobutyric acid is 0.0015 percent of the total weight of the components.
2. The phytonutrient milkshake according to claim 1, wherein the components for making the phytonutrient milkshake comprise: 24% of soybean dietary fiber, 2% of xylitol, 15% of oat bran powder, 6% of soybean protein isolate, 3% of hydrolyzed collagen, 2% of concentrated whey protein powder, 3% of galacto-oligosaccharide, 2% of purified konjac fine powder, 8% of chickpea fine powder, 0.8% of chitosan oligosaccharide, 2.5% of soybean phospholipid, 4% of skimmed milk powder, 4% of whole milk powder, 1% of celery seed extract, 2% of roxburgh rose powder, 2% of taro powder, 2% of coconut powder, 2% of compound nutrition enhancer, 3% of puffed cereal grains, 1.4% of chelated calcium, 6% of taurine, 4% of maltodextrin and 0.3% of food essence;
in addition, yeast and gamma-aminobutyric acid are added, wherein the addition amount of the yeast is 0.003 percent of the total weight of the components, and the addition amount of the gamma-aminobutyric acid is 0.0015 percent of the total weight of the components.
3. The phytonutrient milkshake according to claim 1, wherein the components for making the phytonutrient milkshake comprise: 23.5% of soybean dietary fiber, 2% of xylitol, 16% of oat bran powder, 5.5% of soybean protein isolate, 2.8% of hydrolyzed collagen, 2.2% of concentrated whey protein powder, 2.9% of galacto-oligosaccharide, 2.1% of purified konjac fine powder, 7.6% of chickpea fine powder, 0.9% of chitosan oligosaccharide, 2.5% of soybean lecithin, 4.2% of skimmed milk powder, 4.1% of whole milk powder, 0.8% of celery seed extract, 2.1% of roxburgh rose powder, 1.8% of taro powder, 2% of coconut powder, 2.2% of compound nutrition enhancer, 2.7% of puffed cereal grains, 1.3% of chelated calcium, 6.3% of taurine, 4.2% of maltodextrin and 0.3% of food essence;
in addition, yeast and gamma-aminobutyric acid are added, wherein the addition amount of the yeast is 0.003 percent of the total weight of the components, and the addition amount of the gamma-aminobutyric acid is 0.0015 percent of the total weight of the components.
4. A plant nutritious milkshake according to any of claims 1-3, characterised in that: the yeast includes cerevisiae Fermentum, chromium-rich yeast and selenium-rich yeast.
5. A preparation method of plant nutrient milk shake is characterized in that: the method comprises the following steps:
(1) crushing the puffed grains and screening for later use;
(2) preparing soybean dietary fiber, xylitol, oat bran powder, soybean protein isolate, hydrolyzed collagen, concentrated whey protein powder, galactooligosaccharide, purified konjac powder, chickpea powder, chitosan oligosaccharide, soybean phospholipid, skim milk powder, whole milk powder, celery seed extract, roxburgh rose powder, taro powder, coconut powder, a compound nutrition enhancer, puffed cereal grains, chelated calcium, taurine, maltodextrin, food essence, yeast and gamma-aminobutyric acid for later use;
(3) mixing and granulating the components prepared in the step (2);
(4) and (4) after the granulation in the step (3) is finished, packaging to obtain the plant nutritional milk shake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210080117.XA CN114431330A (en) | 2022-01-24 | 2022-01-24 | Plant nutrient milk shake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210080117.XA CN114431330A (en) | 2022-01-24 | 2022-01-24 | Plant nutrient milk shake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114431330A true CN114431330A (en) | 2022-05-06 |
Family
ID=81368768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210080117.XA Pending CN114431330A (en) | 2022-01-24 | 2022-01-24 | Plant nutrient milk shake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114431330A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4385340A1 (en) * | 2022-12-15 | 2024-06-19 | DMK Deutsches Milchkontor GmbH | Prebiotic compositions |
-
2022
- 2022-01-24 CN CN202210080117.XA patent/CN114431330A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4385340A1 (en) * | 2022-12-15 | 2024-06-19 | DMK Deutsches Milchkontor GmbH | Prebiotic compositions |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109730232A (en) | A kind of face beautifying and nourishing drink and preparation method thereof | |
| CN104522832B (en) | A kind of immunologic pattern protein powder solid beverage and preparation method thereof | |
| CN1237914C (en) | Prepn. method of rice milk beverage | |
| JPH09191852A (en) | Healthy food | |
| CN104186672B (en) | Functional milks sheet containing spirulina and preparation method thereof | |
| CN104799358A (en) | Production method of special-flavored peanut butter | |
| CN114431330A (en) | Plant nutrient milk shake and preparation method thereof | |
| CN1377590A (en) | Method for producing soybean protein hydrolyate and use | |
| CN106720816A (en) | A kind of instant coffee oat and preparation method thereof | |
| JP2002045138A (en) | SOYBEAN PROCESSED FOOD RICHLY CONTAINING gamma-AMINOBUTYRIC ACID | |
| CN104720069A (en) | Chinese yam, Chinese date and vitamin fortified solid drink and preparation method thereof | |
| CN104757689A (en) | Solid beverage with pine pollen, taurine and vitamins, and preparation method of the solid beverage | |
| CN104757655A (en) | Earthworm amino acid beverage and preparation method thereof | |
| KR20190140737A (en) | Vinegar compositions comprising detox-diet material and manufacturing method thereof | |
| JPH08259461A (en) | Lipometabolism improver | |
| CN113068784A (en) | SOD beverage for relieving body pain and preparation method thereof | |
| CN107455699A (en) | A kind of ion Vc composition containing pawpaw and preparation method thereof | |
| KR100734944B1 (en) | Functional food-composition with calcium lactate and rice bran | |
| CN110236062A (en) | A kind of sweet osmanthus donkey-hide gelatin solid beverage and preparation method thereof | |
| JP2000166502A (en) | Taste-improving food material, and food and drink containing the same | |
| KR20190140738A (en) | Vinegar compositions comprising tonic material and manufacturing method thereof | |
| CN109645484A (en) | A kind of nutritional formulas for senile chronic disease | |
| KR102532514B1 (en) | A composition for ameliorating hangover comprising Fagopyrum tataricum extract | |
| CN108685101A (en) | Wood frog peptide inulin | |
| CN109363022A (en) | A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220506 |
|
| WD01 | Invention patent application deemed withdrawn after publication |