阅读说明：本技术 一种橙味大豆低聚肽乳饮料及其制备方法 (Orange-flavor soybean oligopeptide milk beverage and preparation method thereof ) 是由 王顺余 吴淑清 李晓娜 于 2021-08-25 设计创作，主要内容包括：本发明涉及食品技术领域,具体为一种橙味大豆低聚肽乳饮料,按质量百分比计算,包括的组分有：大豆低聚肽1％,全脂乳粉8％,白砂糖5％,橙汁6.5％,复合稳定剂0.4％,所述复合稳定剂包括黄原胶、羧甲基纤维素,且黄原胶：羧甲基纤维素＝1:1。该种橙味大豆低聚肽乳饮料及其制备方法,得到的橙味大豆低聚肽乳饮料呈乳黄色,有乳香味,又有大豆低聚肽和橙汁的香味,组织状态良好,而且橙味和乳香味有效掩盖了大豆低聚肽的豆腥味、苦涩味等不良风味,是一种健康营养的乳饮料,食用方便,深受广大消费者的欢迎。(The invention relates to the technical field of food, in particular to an orange-flavor soybean oligopeptide milk beverage which comprises the following components in percentage by mass: 1% of soybean oligopeptide, 8% of whole milk powder, 5% of white granulated sugar, 6.5% of orange juice and 0.4% of composite stabilizer, wherein the composite stabilizer comprises xanthan gum and carboxymethyl cellulose, and the xanthan gum is as follows: carboxymethyl cellulose ═ 1: 1. The orange-flavor soybean oligopeptide milk beverage prepared by the preparation method is creamy yellow, has the flavor of the soybean oligopeptide and the flavor of orange juice, has good tissue state, effectively covers the bad flavors of beany flavor, bitter taste and the like of the soybean oligopeptide by the orange flavor and the flavor of the frankincense, is a healthy and nutritional milk beverage, is convenient to eat, and is deeply welcomed by consumers.)

1. An orange-flavored soybean oligopeptide milk beverage is characterized in that: the composition comprises the following components in percentage by mass: 1% of soybean oligopeptide, 8% of whole milk powder, 5% of white granulated sugar, 6.5% of orange juice and 0.4% of compound stabilizer.

2. The orange-flavored soybean oligopeptide milk beverage according to claim 1, wherein: the composite stabilizer comprises xanthan gum and carboxymethyl cellulose, wherein the mass ratio of xanthan gum: carboxymethyl cellulose ═ 1: 1.

3. The method for preparing an orange-flavored soybean oligopeptide milk beverage according to claim 1, wherein the method comprises the following steps: the method comprises the following steps:

the method comprises the following steps: blending: dissolving soybean oligopeptide powder, whole milk powder, white granulated sugar, xanthan gum and carboxymethyl cellulose in water according to a certain proportion, and blending;

step two: homogenizing: homogenizing the prepared sample by a high-pressure homogenizer;

step three: and (3) sterilization: pasteurization is adopted;

step four: and (3) cooling: cooling at room temperature to obtain the final product.

4. The method for preparing an orange-flavored soybean oligopeptide milk beverage according to claim 3, wherein the method comprises the following steps: and (3) after the components in the step one are mixed, the protein and the sugar form a stable compound, then orange juice is added in proportion, and blending is carried out, so that the orange juice and other raw materials are uniformly mixed.

5. The method for preparing an orange-flavored soybean oligopeptide milk beverage according to claim 3, wherein the method comprises the following steps: and in the second step, the high-pressure homogenizer provides a pressure environment of 35MPa and the temperature is 60 ℃.

6. The method for preparing an orange-flavored soybean oligopeptide milk beverage according to claim 3, wherein the method comprises the following steps: and the sterilization condition in the third step is that the temperature is 62-65 ℃ and the time is 30 min.

Technical Field

The invention relates to the technical field of food, in particular to an orange-flavor soybean oligopeptide milk beverage and a preparation method thereof.

Background

With the continuous improvement of the life quality of people, the requirements on the living level are higher and higher, and the requirements on the quality safety and the nutritional value of food are also continuously improved. The soybean oligopeptide has the unpleasant flavors of beany flavor, bitter taste and the like, so that the sensory quality of the milk beverage is reduced, and the consumption of consumers is influenced.

In view of this, we propose an orange-flavored soybean oligopeptide milk beverage and a preparation method thereof.

Disclosure of Invention

The invention aims to provide an orange-flavored soybean oligopeptide milk beverage and a preparation method thereof, and aims to solve the problems in the background art. In order to achieve the purpose, the invention provides an orange-flavor soybean oligopeptide milk beverage and a preparation method thereof, which solve a plurality of problems that the sensory quality of the milk beverage is reduced and the eating of consumers is influenced due to the bad flavors of beany flavor, bitter taste and the like in the milk beverage in the prior art, and the specific technical scheme is as follows: an orange-flavored soybean oligopeptide milk beverage comprises the following components in percentage by mass: 1% of soybean oligopeptide, 8% of whole milk powder, 5% of white granulated sugar, 6.5% of orange juice and 0.4% of compound stabilizer.

Preferably, the composite stabilizer comprises xanthan gum and carboxymethyl cellulose, and the ratio of xanthan gum: carboxymethyl cellulose ═ 1: 1.

The invention also provides a preparation method of the orange-flavor soybean oligopeptide milk beverage, which comprises the following steps:

the method comprises the following steps: blending: dissolving soybean oligopeptide powder, whole milk powder, white granulated sugar, xanthan gum and carboxymethyl cellulose in water according to a certain proportion, and blending;

step two: homogenizing: homogenizing the prepared sample by a high-pressure homogenizer;

step three: and (3) sterilization: pasteurization is adopted;

step four: and (3) cooling: cooling at room temperature to obtain the final product.

Preferably, the components in the step one are mixed to form a stable compound of the protein and the sugar, then the orange juice is added in proportion, and then blending is carried out to uniformly mix the orange juice and other raw materials.

Preferably, the high-pressure homogenizer in the second step provides a pressure environment of 35MPa and a temperature of 60 ℃.

Preferably, the sterilization condition in the third step is that the temperature is 62-65 ℃ and the time is 30 min.

Compared with the prior art, the orange-flavor soybean oligopeptide milk beverage and the preparation method thereof provided by the invention have the advantages that the obtained orange-flavor soybean oligopeptide milk beverage is creamy yellow, has the fragrance of both soybean oligopeptide and orange juice, has good tissue state, effectively covers the bad flavors of soybean oligopeptide, such as beany flavor, bitter taste and the like due to the orange flavor and the frankincense flavor, is a healthy and nutritional milk beverage, is convenient to eat, and is deeply welcomed by consumers.

Drawings

FIG. 1 is a flow chart of a preparation process of the orange-flavored soybean oligopeptide milk beverage.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by workers skilled in the art without any inventive work based on the embodiments of the present invention, are within the scope of the present invention.

Examples

Referring to fig. 1, the present invention provides a technical solution: an orange-flavored soybean oligopeptide milk beverage comprises the following components in percentage by mass: 1% of soybean oligopeptide, 8% of whole milk powder, 5% of white granulated sugar, 6.5% of orange juice and 0.4% of compound stabilizer.

The orange-flavor soybean oligopeptide milk beverage prepared by the formula takes soybean oligopeptide powder and full-cream milk powder as main raw materials, and is supplemented with white granulated sugar and orange juice to prepare the milk beverage, and the orange-flavor soybean oligopeptide milk beverage is different from other milk beverages in the market according to the principles of nutrition and health care, so that the orange-flavor soybean oligopeptide milk beverage which can meet the requirements of most people and has fine and smooth mouthfeel, moderate sour and sweet taste, uniform tissue and excellent flavor is developed.

In this embodiment, the composite stabilizer includes xanthan gum and carboxymethyl cellulose, and the ratio of xanthan gum: carboxymethyl cellulose ═ 1: 1.

The invention also provides a preparation method of the orange-flavor soybean oligopeptide milk beverage, which comprises the following steps:

the method comprises the following steps: blending: dissolving soybean oligopeptide powder, whole milk powder, white granulated sugar, xanthan gum and carboxymethyl cellulose in water according to a certain proportion, and blending;

step two: homogenizing: homogenizing the prepared sample by a high-pressure homogenizer;

step three: and (3) sterilization: pasteurization is adopted;

step four: and (3) cooling: cooling at room temperature to obtain the final product.

In this embodiment, after the components in the step one are mixed, the protein and the sugar are made to form a stable compound, then orange juice is added in proportion to prevent organic acid in the orange juice from denaturing the protein in milk and generating precipitate, and then blending is carried out to make the orange juice and other raw materials mixed uniformly.

In this embodiment, the high-pressure homogenizer in the second step provides a pressure environment of 35MPa and a temperature of 60 ℃.

In the embodiment, the sterilization condition in the third step is that the temperature is 62-65 ℃ and the time is 30 min.

The orange-flavor soybean oligopeptide milk beverage prepared by the method has rich nutritive value, fragrant and mellow taste, good tissue state, proper taste and smell and convenient eating, is popular with consumers, can cover the fishy smell of the soybean oligopeptide, and provides theoretical basis for the development of functional beverages.

The soybean oligopeptide is a small molecular peptide substance prepared by carrying out enzymolysis or acid hydrolysis on soybean protein, mainly comprises 3-6 amino acids, has the molecular weight of below 1000, is easier to be absorbed by a human body as compared with the original protein and an amino acid preparation with the same composition, can directly enter small intestines to be absorbed without gastric digestion, is not influenced by physical conditions, and has various physiological activities including oxidation resistance, fatigue resistance, cholesterol reduction, organism immunity improvement and the like. As a novel multifunctional nutritional ingredient, the soybean oligopeptide can be widely used in health-care food, infant food, sports food, fermented products, clinical nutritional preparations and the like.

The soybean oligopeptide belongs to small molecules, can form a chelate with metal ions contained in the milk powder, can ensure the soluble state of the soybean oligopeptide in a small intestine absorption environment, can be effectively absorbed by small intestine villus epidermal cells, and has the characteristic of quick absorption, so the soybean oligopeptide and the milk powder have wide application prospect in combination.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.