CN1037824A - The compound method of beverage with juice and protein - Google Patents
The compound method of beverage with juice and protein Download PDFInfo
- Publication number
- CN1037824A CN1037824A CN 88101613 CN88101613A CN1037824A CN 1037824 A CN1037824 A CN 1037824A CN 88101613 CN88101613 CN 88101613 CN 88101613 A CN88101613 A CN 88101613A CN 1037824 A CN1037824 A CN 1037824A
- Authority
- CN
- China
- Prior art keywords
- juice
- beverage
- protein
- milk
- acid
- 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.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 10
- 150000001875 compounds Chemical class 0.000 title description 2
- 235000013336 milk Nutrition 0.000 claims abstract description 25
- 239000008267 milk Substances 0.000 claims abstract description 25
- 210000004080 milk Anatomy 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 8
- 235000020251 goat milk Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000021568 protein beverage Nutrition 0.000 claims description 8
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 235000007983 food acid Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 244000070406 Malus silvestris Species 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 241001465754 Metazoa Species 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 241001494479 Pecora Species 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 210000000481 breast Anatomy 0.000 abstract 1
- 235000020247 cow milk Nutrition 0.000 abstract 1
- 238000002372 labelling Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000008187 granular material Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- -1 sucrose ester Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000001246 colloidal dispersion Methods 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- ODIGIKRIUKFKHP-UHFFFAOYSA-N (n-propan-2-yloxycarbonylanilino) acetate Chemical compound CC(C)OC(=O)N(OC(C)=O)C1=CC=CC=C1 ODIGIKRIUKFKHP-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of preparation method of beverage with juice and protein.This beverage be with milk, goat milk, soya-bean milk etc. through saccharification, acidifying, adjustment pH, mix with fruit juice, technical process such as homogeneous makes.Its process is easy, and is with short production cycle, instant effect.This beverage does not use additive in manufacturing process, and therefore, mouthfeel is good, and aromatic flavour, and protein content height have both fruit juice and cow's milk (sheep breast, soya-bean milk etc.) nutritional labeling, are the ideal beverages that people drink summer.
Description
The protein content of various beverages is all very low on the domestic market at present.The present invention produces a kind of beverage with juice and protein with preparation method exactly.As: orange juice flavor protein beverage, Pingguo flavor protein beverage etc.The key problem in technology of producing this beverage with juice and protein is to make the pH value of proteinaceous liquid (milk, goat milk, soya-bean milk etc.) be reduced to close with the pH of fruit juice, could successfully milk or soya-bean milk etc. be mixed with fruit juice like this, make the desirable beverage with juice and protein of local flavor.
Animal/vegetable protein beverages such as milk, goat milk, soya-bean milk, its structure be multiple proteins under the effect of chemical bond and absorption affinity, form the dispersion of granule with multilevel hierarchy (granule directly about 2m) in water.Its stability relevant with the structure of pH value and protein, also with protein in relevant in conjunction with water.When pH value during greater than isoelectric point, because H
+Concentration is too small, and deficiency is so that the decentralized photo in the colloidal dispersion becomes electroneutral, thereby can not precipitate.And the pH value is during less than isoelectric point, because H
+Concentration excessive and changed the decentralized photo granule electrically, also can form a stable colloidal dispersion.Just at pH during near isoelectric point since most or all granule become electroneutral and lost dispersiveness, M
+ 2With H
+This effect is arranged equally, this class dispersion is destroyed, produce precipitation.But, M
+ 2Sedimentation problem more easily avoid.
, generally all adopt fermentation method abroad, add some food additives, as: sucrose ester, glyceride, Cmc etc. change its emulsifiability.Recently also the someone imagines with acylate and makes protective agent (only being used for milk), and these methods are not that complex process is difficult for grasping, and be exactly that mouthfeel is undesirable, and when reducing pH value, requirement are carried out under the low temperature below 10 ℃ fast.This can strengthen spending on producing, simultaneously to making troubles on the technology.
Purpose of the present invention is exactly to make beverage with juice and protein with simple preparation method, satisfies the demand of market and family.
Key problem in technology of the present invention is to make proteinaceous liquid (milk, goat milk, soya-bean milk etc.) elder generation's " saccharification " before acidifying.Because the effect of the hydroxyl in the sucrose and the viscosity of sucrose can make the plant animal protein aqueous solution such as milk, goat milk, soya-bean milk waltz through isoelectric point steadily.
Its technical process is: plant animal protein beverage → saccharification → acidifying → adjustment pH value → mix with fruit juice → homogeneous → sterilization → check → finished product.
The present invention all can make of milk, goat milk, soya-bean milk.Can reduce fat after the milk separation, product appearance is better simultaneously.Skimmed milk power also can be cooked raw material.
Saccharification: the plant animal protein beverage adds white sugar (neutrality) 10～20%, fully mixes stirring evenly.
Acidifying: the protein beverage after the saccharification adds food acids (1: 0.1～0.3), and mixing stirs evenly.Food acids can be citric acid, tartaric acid, fumaric acid, Pingguo acid, phosphoric acid, hydrochloric acid etc.These acid preferably mix use.The pH value of the protein beverage after the acidifying is adjusted consistent with fruit juice.
The acidizing protein beverage mixes with fruit juice: if not ideal enough at the mix stages good flavor, also can add flavoring essence in right amount and come flavouring.Generally require pure juice concentration 1～3%.
Homogeneous: homogenization pressure 100～200kg/cm
2
Sterilization: 65～75 ℃ of temperature, 20～30 minutes time.
Should note some in this beverage process of preparation: 1. the water of Shi Yonging should be soft, can avoid M like this
+ 2Precipitation; 2. white sugar should use neutrality; 3. can remove this operation of homogeneous from during family manufacture, it is product stable unaffected, only slightly poor in brightness as a result; 4. the preferably first degreasing of milk raw material.
Advantage of the present invention: 1. technology is simple, and is with short production cycle, so product cost is low, and favorable economic benefit is arranged; 2. this product does not use additives such as sucrose ester, glyceride, Cmc, so the product mouthfeel is good, tasty and refreshing, aromatic flavour; 3. this product protein content height can replenish the needs of human body to protein.
Embodiment:
Example 1. is got milk 100 gram (fresh milk or milk powder rehydration all can), heat sterilization after the degreasing, add 15% white granulated sugar through sterilization, stir evenly, add citric acid and lactic acid (1: the 0.1) aqueous solution again, mix, make pH reach 3.2, mix with the 100ml orange juice then, adjust local flavor, then with mixed liquid homogenizer 150kg/cm
2Homogeneous, homogeneous finishes, and sterilization is carried out in the liquid bottling, and temperature is 68 ℃, 30 minutes time, be up to the standards at last, get product.
Example 2. is got soya-bean milk 100 grams and is boiled, and adds 18% white sugar through sterilization, such deep and remote bodyguard Min coke pushing curtain: the aqueous solution 0.3), mix, and make pH reach 3.4, mix with the 100ml pineapple juice again, with colloid mill homogeneous (200kg/cm
220 minutes), the sterilization of bottling back promptly gets pineapple flavor protein beverage.
Claims (4)
1, a kind of method of preparing beverage with juice and protein, the raw material of making beverage with juice and protein is milk, goat milk, soya-bean milk and pure juice, the present invention is characterised in that at first with animal/vegetable protein beverage saccharification (adding 10～20% neutral sugar), back (adding 1:0.1～0.3 food acids) acidifying is adjusted the pH value and is made its pH value near fruit juice.Mix with requirement pure juice (1～3%) again, and carry out homogeneous (100～200kg/cm
2) sterilization treatment, promptly get beverage with juice and protein.
2, the preparation method of beverage with juice and protein according to claim 1 is characterized in that food acids can be citric acid, tartaric acid, fumaric acid, Pingguo acid, phosphoric acid, hydrochloric acid etc., and these acid preferably mix use.
3, the preparation method of beverage with juice and protein according to claim 1 is characterized in that the raw material milk that uses preferably carries out ungrease treatment.
4, the preparation method of beverage with juice and protein according to claim 1 is characterized in that 65～75 ℃ of times of sterilization treatment temperature are 20～30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88101613 CN1037824A (en) | 1988-03-31 | 1988-03-31 | The compound method of beverage with juice and protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88101613 CN1037824A (en) | 1988-03-31 | 1988-03-31 | The compound method of beverage with juice and protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1037824A true CN1037824A (en) | 1989-12-13 |
Family
ID=4831825
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88101613 Granted CN1037824A (en) | 1988-03-31 | 1988-03-31 | The compound method of beverage with juice and protein |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1037824A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094323C (en) * | 1999-07-06 | 2002-11-20 | 王仁丁 | Process for preparing homogenized soybean milk with scorch flavour |
| CN103250799A (en) * | 2013-05-10 | 2013-08-21 | 贵州海科实业发展有限公司 | Kiwi soymilk and preparation method thereof |
| CN113951449A (en) * | 2021-10-28 | 2022-01-21 | 广西梧州冰泉实业股份有限公司 | Fruit-flavor soybean milk powder and preparation process thereof |
-
1988
- 1988-03-31 CN CN 88101613 patent/CN1037824A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094323C (en) * | 1999-07-06 | 2002-11-20 | 王仁丁 | Process for preparing homogenized soybean milk with scorch flavour |
| CN103250799A (en) * | 2013-05-10 | 2013-08-21 | 贵州海科实业发展有限公司 | Kiwi soymilk and preparation method thereof |
| CN113951449A (en) * | 2021-10-28 | 2022-01-21 | 广西梧州冰泉实业股份有限公司 | Fruit-flavor soybean milk powder and preparation process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C03 | Withdrawal of patent application (patent law 1993) | ||
| WW01 | Invention patent application withdrawn after publication |