High Protein Refreshing Drink: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese High protein refreshing drink. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2737 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
High protein refreshing drinkFruit juice drinks are usually based on sweetness, and on this basis, sourness is added, so that the sweetness and sourness are combined to obtain a unique taste drink. If carbon dioxide is added to it, a refreshing drink can be obtained. Japan has developed a new beverage additive. Through the application of this beverage additive, high-protein refreshing drinks can be produced. This additive uses cheese pulp, a by-product of cheese manufacturing, as raw material. Add an appropriate amount of sugar, heat it to cause a browning reaction, add an appropriate amount of acid to the resulting slurry, and then filter out the precipitate.For economic reasons, it is necessary to find a cheap source of amino acids. Under Japanese conditions, milk itself is a good source of amino acids, but its price is high. As a raw material for refreshing beverages, it is not competitive. However, cheese pulp (cheese residue), a by-product of making cheese using milk as a raw material, contains a large amount of high-quality protein and ash. This raw material is cheap and easy to obtain. After processing, it is a good raw material. The analysis value of cheese pulp is as follows: …
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Lei Cheng
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