CN102144671B - Production method of all-fruit vegetable protein drink - Google Patents
Production method of all-fruit vegetable protein drink Download PDFInfo
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- CN102144671B CN102144671B CN2011100985993A CN201110098599A CN102144671B CN 102144671 B CN102144671 B CN 102144671B CN 2011100985993 A CN2011100985993 A CN 2011100985993A CN 201110098599 A CN201110098599 A CN 201110098599A CN 102144671 B CN102144671 B CN 102144671B
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Abstract
The invention relates to a production method of all-fruit vegetable protein drink, in the method, the traditional production process of the vegetable protein drink is taken as basis for improving the pulp grinding process step, and the pulp grinding process step is as follows: adding water into raw materials after pretreatment for coarse grinding and fine grinding, further pumping a fine grinding solution into an emulsifying tank, adding a special emulsification stabilizer, and emulsifying with a high-speed shearing machine. Filtration is not required during the pulp grinding process, and the crude fiber thinning process is increased; and the added special emulsification stabilizer can not only prevent fat from floating upwards during the shelf life and ensure protein precipitation, but also ensure the stability of crude fiber during the shelf life.
Description
Technical field:
The present invention relates to the food and drink manufacture field, refer to a kind of production method of the full fruit vegetable protein beverage that is raw material with fruit stone or the seed of plant especially.
Background technology:
Traditional vegetable protein beverage is meant that with the fruit stone of plant or seed (can be soya bean, peanut, walnut, coconut palm fruit, almond or pine nut etc.) be raw material, the beverage that pass through pretreatment of raw material, immersion or baking, defibrination, take off vapour, batching, homogeneous, can, seal, sterilization, cooling forms.Protein content is greater than 1% in this its nutritional labeling of beverage requirement, and fat content is greater than 0.5%; Fat-free come-up in the shelf-life, no protein sinks; There are not tangible layering, flocculation phenomenon.Therefore, on producing, in order to reach quality requirement, after corase grind and fine grinding, can carry out screenings in the defibrination operation and separate, remove compositions such as crude fibre as far as possible; Strengthen homogenization pressure, thereby make littleization of lipochondrion fineness, and avoid fat in the interior come-up of guaranteeing the quality.
In above-mentioned technology, be to strengthen screenings to separate first, crude fibre is all filtered out, therefore how requirement is not done in refinement on technology to crude fibre.Second because no slag does not have crude fibre, in the exploitation of emulsion stabilizer, how the bigger crude fibre of contrast anharmonic ratio keeps the stable requirement of not doing.
Therefore, present vegetable protein beverage can only be processed no coarse-fibred vegetable protein beverage.But the Along with people's living standard significantly improves, and diet is meticulous day by day, and people for the consumption idea of food variation have taken place, and thinks the crude fibre of nonnutritive value in the past, because of its outstanding health protection function more and more receives people's understanding and attention.
Summary of the invention:
Technical problem to be solved by this invention is: to the deficiency of above-mentioned prior art; A kind of production method of full fruit vegetable protein beverage is provided, can solves coarse-fibred refinement problem in the full fruit protein beverage production process, reach crude fibre stability problem in the protein beverage system.
In order to solve the problems of the technologies described above; The technical scheme that the present invention adopts is: a kind of production method of full fruit vegetable protein beverage; This method is the basis with traditional plant protein beverage production technology; Comprise pretreatment of raw material, immersion or baking, defibrination, take off vapour, batching, homogeneous, can, seal, sterilization, and refrigerating work procedure, be characterized in: said defibrination operation be in the water that in pretreated raw material, is incorporated as beverage gross weight 30-40% in 80-85 ℃ roughly grind, fine grinding, again with in the fine grinding liquid suction emulsion tank; Be incorporated as the special-purpose emulsifying stabilizing agent of beverage gross weight 0.25-0.35%; Plant with high-speed shearing machine emulsification 25-35 branch, can pass through 150 mesh sieves to guarantee the slurry fineness 90% after the defibrination operation, the rotating speed of high-speed shearing machine is that per minute 2900-4000 changes, cutting head diameter 260-400mm.
Above-mentioned special-purpose emulsifying stabilizing agent by weight percentage by high acyl gellan gum 12-22%, guar gum 10-25%, monoglyceride 6-20%, Arlacel-60 5-15%, sucrose ester 20-50%, polyglycerol ester 5-15%, sodium phosphate trimer 5-15%, and calgon 3-15% form.
Above-mentioned full fruit raw material is soya bean, peanut, walnut, coconut palm fruit, almond or pine nut, accounts for the 4-8% of beverage gross weight.
Certainly, when raw material was peanut, the defibrination operation can be will grind through pretreated peanut earlier, and the water that is incorporated as beverage gross weight 30-40% again mixes in the back suction emulsion tank, adds the special-purpose emulsifying stabilizing agent at last, uses high-speed shearing machine emulsification.
In the technology of the present invention, pretreatment of raw material, immersion or baking, take off vapour, batching, homogeneous, can, seal, sterilization, cooling be identical with former traditional handicraft, repeat no more at this.The selection of other auxiliary materials such as white sugar in the present invention prescription, sweetener, spices are also identical with former traditional handicraft on selecting materials.But technology of the present invention and former traditional handicraft difference are:
1, increased coarse-fibred thinning process.One of which, the defibrination water consumption only accounts for the 30-40% of beverage gross weight, and former technology defibrination water consumption reaches more than 70% of beverage gross weight.Its two, do not filter in the defibrination process, slag is not removed in beverage; And former arts demand screenings separates to remove slag.Its three, increase high speed shear, can most of degree thereby crude fibre is refine to through 150 eye mesh screens.
2, adopt the special-purpose emulsifying stabilizing agent.This special-purpose emulsifying stabilizing agent can guarantee in the shelf-life, to prevent fat floating, and protein precipitation can guarantee the stability of crude fibre in the shelf-life again simultaneously, deposition and bleed can not occur.
Basic principle of the present invention:
(1), crude fibre is water-fast, the degree of crude fibre refinement is related to the mouthfeel of beverage, if the crude fibre refinement is bad, can make high fibrin beverage mouthfeel coarse.Adopt high concentration corase grind slurry among the present invention during defibrination, raw material weight accounts for more than 15% of defibrination slurry for the first time.And starch with the colloid mill fine grinding at once corase grind slurry back, thereby make the crude fibre fineness reach micron order.Temperature is 80-85 ℃ during defibrination of the present invention, so promptly helps the crude fibre swelling and grinds, and can reach the purpose of the enzyme that goes out simultaneously again.The present invention then adds the special-purpose emulsifying stabilizing agent; Utilize the emulsify at a high speed cutter that crude fibre is carried out thinner refinement; And in thinning process, utilize emulsifying agent that the new section of crude fibre is sealed, and prevent that the little crude fibre of refinement from condensing once more, have influence on the stable of system.The present invention carries out last refinement with high pressure homogenizer at last, but this step is identical with former technology.
(2) design of special-purpose emulsifying stabilizing agent.Contain coarse-fibred protein beverage and the system environment that does not contain coarse-fibred protein beverage and different.Not containing coarse-fibred protein beverage is an oil-in-water type Unstable Systems, and good emulsifying property, enough concentration can make system be in stable state.Being actually an oil-in-water solution that has solid-liquid distribution phase and contain coarse-fibred protein beverage, is a more unsettled system.Good emulsifying property, enough concentration might not make system be in stable state.System also must have support property.Therefore on selection of stabilizers, need: one of which, must make stabilizing agent have enough support property, tiny crude fibre is suspended; Two, the gel network of the support property that forms of stabilizing agent must be flexible be not fragility, destroy and influence support property shearing or can not form during homogeneous like this gel network; Three, temperature is little to the influence of the support property of stabilizing agent formation.Could guarantee the continuity of production technology like this.Select high acyl gellan gum and guar gum as thickening stabilizing agent in the present invention.Different plant fruit stone or seed; Its fat content is different; And saturated fatty acid and unsaturated fatty acid content are also different; Determined that emulsification value (HLB value) is also different, therefore wideer to requiring in the selection of emulsifying agent, select among the present invention monoglyceride, Arlacel-60, polyglycerol ester, and sucrose fatty ester be composited.Quality improver is then selected calgon and sodium phosphate trimer.
(3) related high acyl gellan gum among the present invention, guar gum, monoglyceride, Arlacel-60, polyglycerol ester, sucrose fatty ester, calgon, and sodium phosphate trimer all be that GB2760-2007 allows to use, and surpass use amount.
Advantage of the present invention:
When 1, the present invention makes full use of full fruit raw material, can reduce the discharging of waste residue solid content, waste sludge discharge reduces more than 95%.Thereby realized that full fruit beverage does not have the production that cleans of scorification, also meets the development trend of low-carbon environment-friendly.
2, the present invention has fully solved the recovery rate problem of nutrient in the former vegetable protein beverage production process, and all nutrients of the full fruit of plant all in beverage, is not wasted.
3, increased cellulose in the vegetable protein beverage that the present invention processes, and content reaches more than 0.6% with health care.
4, the vegetable protein beverage stability processed of the present invention is very good, no tangible fat floating in the maintenance phase, the sinking of crude fibre etc.
5, the vegetable protein beverage processed of the present invention is under the identical situation of former fruit dosage, and dense thick sense, texture are more quite a lot of than former technology, the true qualities of the more obedient nearly former fruit of taste, fragrance.
The specific embodiment:
Embodiment 1, the making of full beans soymilk
Raw material: soya bean 4% (account for beverage gross weight 4%)
Batching: white sugar 4%, AK sugar 0.02%, special-purpose emulsifying stabilizing agent 0.25%, salt 0.04%, soya-bean milk essence 0.01%.
With the soya bean sorting, remove mashed beans, after clear Xian falls silt; Get soya bean 40kg and sodium bicarbonate 0.4kg, be immersed in the 400kg running water, soak 8 hours (according to the weather difference; Summer, short winter, length decided soak time), with adding water 300kg after the soaked soybean peeling, mix; In 80-85 ℃, with the fiberizer corase grind, carry out fine grinding with colloid mill more earlier; In fine grinding liquid suction emulsion tank, add the high fibrin beverage of 2.5kg soya bean special-purpose emulsifying stabilizing agent (high acyl gellan gum 20%, guar gum 22%, monoglyceride 6%, Arlacel-60 5%, sucrose ester 20.25%, polyglycerol ester 12%, sodium phosphate trimer 11%, and calgon 3.75%), the HLB value is 7.8 in the special-purpose emulsifying stabilizing agent; With 25 fens kinds of high-speed shearing machine emulsification, the rotating speed of high-speed shearing machine is that per minute 2900 changes, the cutting head diameter is 280mm.Take off vapour, batching, homogeneous, can again, seal, sterilization, and cooling, packing gets final product.
Embodiment 2, the making of full peanut milk
Raw material: shelled peanut 6% (account for beverage gross weight 6%)
Batching: white sugar 4%, AK sugar 0.02%, special-purpose emulsifying stabilizing agent 0.35%, salt 0.04%, stir-fry peanut essence 0.01%, ethyl maltol 0.001%.
With the peanut sorting classifying, remove etching and give birth to, after clear Xian falls silt; Get peanut 60kg, be baked to peeling behind the medium well, grind, add entry 400kg; Mix; Then in the suction emulsion tank, add the high fibrin beverage of 3.0kg peanut special-purpose emulsifying stabilizing agent (high acyl gellan gum 16%, guar gum 16%, monoglyceride 10%, Arlacel-60 8%, sucrose ester 30%, polyglycerol ester 5%, sodium phosphate trimer 8%, and calgon 7%), HLB value 9.0 in the special-purpose emulsifying stabilizing agent; With 30 fens kinds of high-speed shearing machine emulsification, the rotating speed of high-speed shearing machine is that per minute 4000 changes, the cutting head diameter is 380mm.Take off vapour, batching, homogeneous, can again, seal, sterilization, and cooling, packing gets final product.
Embodiment 3, the making of full coconut milk
Raw material: coconut palm fruit 8% (account for beverage gross weight 8%)
Batching: white sugar 4%, AK sugar 0.02%, special-purpose emulsifying stabilizing agent 0.35%, salt 0.04%, cocoanut flavour 0.02%, ethyl maltol 0.001%.
With the sorting of coconut palm fruit, peeling, clear Xian falls silt; The coconut palm fruit of getting the 80kg peeling is broken, adds entry 350kg, mixes; At 80-85 ℃, with the fiberizer corase grind, carry out fine grinding with colloid mill more earlier; In the fine grinding liquid suction emulsion tank, add the high fibrin beverage special-purpose emulsifying stabilizing agent of 3.5kg coconut palm fruit (high acyl gellan gum 12%, guar gum 10%, monoglyceride 7%, Arlacel-60 6%, sucrose ester 42%, polyglycerol ester 7%, sodium phosphate trimer 5%, and calgon 11%), the HLB value is 8.9 in the special-purpose emulsifying stabilizing agent; With 35 fens kinds of high-speed shearing machine emulsification, the rotating speed of high-speed shearing machine is that per minute 3500 changes, the cutting head diameter is 320mm.Take off vapour, batching, homogeneous, can again, seal, sterilization, and cooling, packing gets final product.
Claims (1)
1. the production method of a full fruit vegetable protein beverage; This method is the basis with traditional plant protein beverage production technology; Comprise pretreatment of raw material, immersion or baking, defibrination, take off vapour, batching, homogeneous, can, seal, sterilization, and refrigerating work procedure; It is characterized in that: said defibrination operation be in the water that in pretreated raw material, is incorporated as beverage gross weight 30-40% in 80-85 ℃ roughly grind, fine grinding; Again with in the fine grinding liquid suction emulsion tank; Be incorporated as the special-purpose emulsifying stabilizing agent of beverage gross weight 0.25-0.35%, divide with high-speed shearing machine emulsification 25-35 and plant, the rotating speed of high-speed shearing machine is for per minute 2900-4000 changes, the cutting head diameter is 260-400mm;
Above-mentioned special-purpose emulsifying stabilizing agent by weight percentage by high acyl gellan gum 12-22%, guar gum 10-25%, monoglyceride 6-20%, Arlacel-60 5-15%, sucrose ester 20-50%, polyglycerol ester 5-15%, sodium phosphate trimer 5-15%, and calgon 3-15% form;
Above-mentioned raw materials is soya bean, peanut, walnut, coconut palm fruit, almond or pine nut.
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| CN2011100985993A CN102144671B (en) | 2011-04-20 | 2011-04-20 | Production method of all-fruit vegetable protein drink |
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| CN2011100985993A CN102144671B (en) | 2011-04-20 | 2011-04-20 | Production method of all-fruit vegetable protein drink |
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| CN102144671B true CN102144671B (en) | 2012-07-04 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283850B (en) * | 2012-03-02 | 2016-06-01 | 江苏健鹰食品科技有限公司 | A kind of mixed emulsifying stabilizer for nut Sanrenlu syrup |
| CN102696770A (en) * | 2012-07-10 | 2012-10-03 | 中绿食品集团有限公司 | Walnut vegetable protein drink and method for producing same |
| CN102823659A (en) * | 2012-09-17 | 2012-12-19 | 晋城市伊健食品有限公司 | Vegetable protein drink processed by shiny-leaved yellowhorn kernels and preparation method thereof |
| CN103584238A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Production method of almond milk beverage |
| CN110583946A (en) * | 2019-10-28 | 2019-12-20 | 顶能科技有限公司 | Barley grass juice oat black bean solid beverage and preparation process thereof |
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| CN1615755A (en) * | 2004-11-11 | 2005-05-18 | 钟恩泽 | Hazel syrup and its preparing method |
| CN1935038A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Peanut-almond juice and its processing method |
| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
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| CN1615755A (en) * | 2004-11-11 | 2005-05-18 | 钟恩泽 | Hazel syrup and its preparing method |
| CN1935038A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Peanut-almond juice and its processing method |
| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
| CN101869143A (en) * | 2010-06-12 | 2010-10-27 | 嘉兴市多味特食品添加剂有限公司 | Nut milk stabilizer |
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Effective date of registration: 20170707 Address after: 410000 Hunan province Changsha in Tianxin District, Muyun Electrolux Industrial Park Road No. 20 emerging technology industrial park C6-202 room Patentee after: Changsha Cheng Cheng Sheng food additive Co., Ltd. Address before: 410015, Hunan, Changsha Takahashi high market flame 9 District 7, unit 302, room 3 Patentee before: Zhou Binwen |
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