Process for preparing a protein-enriched acid beverage comprises (a) dispersing 5kg defatted soybean flour in 65kg cold tap water and adjusting to pH 3.0 with HCl; (b) stirring the suspension for 30min at room temp. and boiling for 10min; (c) cooling the suspension to 20 C, homogenizing, adding 147g CaCl2. 2H2O and adjusting to pH 3.2 with KOH; (d) removing the insolubles by centrifuge to give 60kg protein soln. contg. 5% solid and 2.63% protein; (e) adjusting the protein content to 2% using a water and adding 6kg sucrose; (f) adding 6.4 pineapple, 6.2 lemon, 0.1 orange, 0.2 mandarine and 2g cola to 1kg protein soln. and (g) pasteurizing the mixt. and canning into the presterilized 450cc cans to give final product.
