Recipe
Fruit Smoothies with NUTRALYS® S85 Plus N Pea Protein
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Fruits smoothie with NUTRALYS® S85 PLUS N pea protein
Recipe reference: TDAIMIL022
Recipe composition
INGREDIENTS |
PROPOSED RECIPE INGREDIENTS (%) |
NUTRALYS® S85 Plus N* | 3.671 |
Pectine | 0.667 |
50% Phytic acid | 0.748 |
Orange juice concentrate [*5.9 Brix65] | 1.001 |
Apple juice concentrate [*7 Brix70] | 2.002 |
Lemon juice concentrate [*7 Acid4.5%] | 0.533 |
Carrot juice concentrate [*6 Brix36] | 1.001 |
Apple puree [*1] | 3.337 |
Granulated sugar (Sucrose) | 6.675 |
Water | 80.363 |
Total | 100.00 |
* Roquette ingredients
Process method
- Mix, sucrose (sugar) and pectin.
- Mix water and pre-mix powder above. Then heat to 90°C for 10min.
- Mix NUTRALYS® S85 Plus N. Then mix them with homo-mixer at 6000rpm for 5min.
- Add fruit concentrate, and adjust the pH to 3.8 with phytic acid.
- Sterilize the solution at 115°C for 30sec by UHT.
- Pack into a bottle.
Ingredients list and allergens (Indicative)
- Water
- Sugar
- Pea protein isolate
- Apple puree
- Apple juice concentrate
- Carrot juice concentrate
- Orange juice concentration
- Pectins
- Lemon juice concentrate
- Phytic acid
Label of nutrition facts (Indicative)
Average nutrition facts (Japan) |
Per 100g Proposed recipe |
Energy (kcal) | 56 |
Fat (g) | 0.4 |
Protein (g) | 3.0 |
Total carbohydrate (g) | 9.7 |
Fiber (g) | 0.4 |
Salt (g) | 0.14 |
Links to pages of the products used within this recipe
Mango smoothie with NUTRALYS® pea protein
Recipe reference: GDAIMIL010
Recipe composition
INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) |
Water | 71.84 |
NUTRALYS® S85 Plus N pea protein* | 5.00 |
Aseptic coconut cream | 3.00 |
Premium orange juice concentrate | 7.50 |
Apple juice concentrate 70 brix | 7.50 |
Aseptic mango puree, 20 brix | 4.00 |
Natural flavors, liquid | 0.56 |
Pectin | 0.50 |
Citric acid, anhydrous | 0.10 |
Total | 100.00 |
* Roquette products
Process method
- Warm part of the water around 45°C (110°F) and hydrate the pea protein during 30 min (2000rpm max)
- In parallel, warm the remaining water around 70°C (158°F) and hydrate the mixture of pectin and citric acid with high shear. Continue mixing until no lumps remain.
- Add coconut cream in the pea protein solution and blend with a high-shear mixer (6000rpm for 5min)
- Combine pectin and pea protein solutions by mixing 2 min with a high-shear mixer
- Slowly add mango puree and concentrated juices while mixing
- Add the flavors
- Sterilize the solution by UHT Heat treatment (indirect heating / tube) : 142°C (289°F) – 5 sec
- Homogenize the solution at 75°C (167°F) by using high-pressure homogenizer at 170 bars (1st stage) and 30 bars (2nd stage)
- Cool to 4°C (40°F) and bottle.
Ingredients list and allergens (Indicative)
- Water,
- Apple and orange juices concentrates,
- Pea protein isolate,
- Mango puree,
- Coconut cream,
- Natural flavors,
- Pectin,
- Citric acid.
Contains: coconut
Label of nutrition facts (Indicative)
Comments
15 g of protein per 325 ml serving (11 fl oz)
NB : Amount of flavors could need to be adjusted according to the process of production used, especially when UHT
process is direct steam injection instead of indirect heating.