Most consumers' concept of beverages is mainly concentrated on carbonated beverages. In fact, as people's pursuit of quality of life continues to improve, the demand for health is getting stronger and stronger. It is reflected in the diet, in addition to focusing on the delicious experience, it will be even more Paying attention to the nutritional health effects brought by diet, the future direction of consumption upgrade of the beverage industry is nutrition and health, from “good drink” to “drink good”. Plant protein beverages are made from plant nuts, pulp, nuts and soybeans (such as soybeans, peanuts, almonds, walnuts, coconuts, etc.), processed, blended, and then autoclaved or aseptically packaged. A milky drink made.

Compared with carbonated beverages, vegetable protein beverages have more nutritional value. At the same time, they have better nutritional structure than animal protein. With the concept of safety, nutrition and health, they have gradually become the new darling of the market and are favored and sought after by consumers. According to statistics, the growth rate of the vegetable protein beverage industry in the next few years is expected to maintain an annual growth rate of 20% to 30%, leading the entire beverage manufacturing market. It is estimated that by 2020, the vegetable protein beverage market will reach 258.3 billion yuan, accounting for the beverage industry. The proportion continues to rise to 24.2%.

Soy protein beverages are the most widely accepted beverages in the vegetable protein beverage market. In the primary development stage of the product, the products are mainly characterized by a small number of products and a single taste, and there are no high-quality and functional products of scale. As a high-efficiency catalyst, the enzyme preparation has a certain degree of hydrolysis on soybean protein, fat, cellulose and other components, and becomes a small molecule protein, active polypeptide, amino acid, which is more conducive to human body absorption, and the product is more soluble. . Enzyme engineering technology can improve the flavor of soybean in the production process, remove the smell of soybean meal and other odors; in addition, due to the enzymatic hydrolysis of some proteins, cellulose and other components, the yield of production is higher, and the waste residue is less; After biological enzyme treatment, some indigestible factors in soybeans can be removed, and the problems of abdominal swelling and intractability are alleviated, and the nutritional value of soybean protein is greatly improved.

At present, domestic enzyme preparation manufacturers, the special enzyme for soybean modification introduced by soybean protein beverage can effectively pre-condition the soybean protein, and the modified product has high protein content, good dissolving and dispersing property, high stability, and can reduce soybean at the same time. The viscosity of the isolated protein, to the soybean meal, to the odor, can be widely used in protein food processing.