CN102613646A - Grape seed protein beverage and processing method thereof - Google Patents
Grape seed protein beverage and processing method thereof Download PDFInfo
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- CN102613646A CN102613646A CN2012100798277A CN201210079827A CN102613646A CN 102613646 A CN102613646 A CN 102613646A CN 2012100798277 A CN2012100798277 A CN 2012100798277A CN 201210079827 A CN201210079827 A CN 201210079827A CN 102613646 A CN102613646 A CN 102613646A
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Abstract
The invention discloses a grape seed protein beverage and a processing method thereof. The grape seed protein beverage is prepared through procedures of material processing, blending, homogenizing, degassing, sterilizing and the like. The grape seed protein beverage is rich in natural grape seed proteins, anthocyanin, unsaturated fatty acid, multiple vitamins, trace elements such as calcium and ferrum, and the like. Prunus amygdalus is used for blending the flavor of the grape seed protein beverage; the grape seed protein beverage contains no cholesterol and is added with no essence, but has special pristine bouquet of protein beverages and fruit nuts. The grape seed protein beverage, disclosed by the invention, is not only fine and smooth in taste, but also has health-care functions of maintaining beauty and keeping young, reducing blood fat and prolonging life.
Description
Technical field
The present invention relates to a kind of grape pip protein beverage and processing method thereof.
Background technology
Wine-growing is very important industry in the economic industry, and China's wine-growing industry development in recent years is very fast, and wherein 80% grape is used for wine brewing.In wine brewing, will produce a large amount of grape pips.Contain nourishing healthy materials such as great amount of fat, protein, carbohydrate and anthocyanidin in the grape pip.Development and use to grape pip have at present caused extensive concern both domestic and external; But mainly concentrate on the extraction of grape-kernel oil and anthocyanidin and utilize the aspect; But fail to be used well for the grape pip grouts of the grape pip albumen that is rich in anthocyanidin always, cause the waste of resource.Grape pip albumen is a kind of high-quality protein, contains 8 seed amino acids of needed by human.According to measuring and calculating, carry the protein that contains 13%-16% in the grape pip grouts behind the oil, shell, protein content then reaches more than 30 % in the grape pip grouts after the de-oiling.
Summary of the invention
The purpose of this invention is to provide a kind of grape pip protein beverage that method and this method obtained that utilizes the grape pip grouts to produce the grape pip protein beverage.
Grape pip protein beverage of the present invention obtains through following method:
Raw material is handled:
The grape pip dregs of rice of getting after the de-oiling soak defibrination: the water that the grape pip dregs of rice is added by weight 2～5 times carries out defibrination at 60～95 ℃.
Centrifugalize under speed 2000～3000r/min with centrifuge, removal skin, slag get grape pip dregs of rice slurry.
Getting crust dawn wood benevolence toasted 10～20 minutes under 100～130 ℃ of high temperature; The sodium bicarbonate solution that adds 5～10 times of weight, weight percent concentration 0.1～0.8% by crust dawn wood benevolence weight soaked 7～24 hours for 50～60 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence, the pulping rate during with the raising defibrination.
Crust dawn after soaking wood benevolence is clean with flushing with clean water, drain, add water by 5～10 times of amounts of crust dawn wood benevolence weight before soaking and under 60～95 ℃, carry out defibrination, must cling to the dawn wood pulp.
The fineness of above-mentioned defibrination is preferably below the 0.5mm, preferred 0.05～0.5mm.
Allotment: get grape pip dregs of rice slurries 5～30 weight portions, crust dawn wood pulp 1～10 weight portion, sucrose 5～7 weight portions, emulsion stabilizer 0.1～0.5 weight portion mixes also the adjustment pH value 6.7～7.3, and adding water again, to be settled to total amount be 100 weight portions.
Homogeneous: homogeneous under 65～90 ℃, pressure 15～50Mpa.
The degassing: insert and outgased under 0.06～0.1MPa negative pressure 6～8 seconds.
Sterilization was sterilized 10～15 minutes down at 115～125 ℃, promptly obtained grape pip protein beverage of the present invention.
Above-mentioned emulsion stabilizer is: sucrose fatty ester 0.1～0.5 weight portion, glycerin monostearate 0.1～0.5 weight portion, sodium alginate 0.02～0.1 weight portion, sodium carboxymethylcellulose 0.05～0.3 weight portion, calgon 0.01～0.08 weight portion, beta-schardinger dextrin-0.005～0.02 weight portion.
The present invention is that working procedure processing such as primary raw material processing, allotment, homogeneous, the degassing, sterilization form with the de-oiling grape pip dregs of rice with crust dawn wood benevolence; Product is rich in trace elements such as natural grape seed albumen, anthocyanidin, unrighted acid, multivitamin and calcium, iron etc., carries out blending with crust dawn wood benevolence, does not contain cholesterol; Do not add essence; But has the distinctive sweet-smelling of protein beverage and kernel, not only delicate mouthfeel, and the health care that has beautifying face and moistering lotion, reduces blood fat, promotes longevity.
The specific embodiment
Embodiment 1: get the water that the grape pip dregs of rice after the de-oiling add 2 times by weight and carry out defibrination at 90 ℃, the fineness of defibrination reaches below the 0.5mm, centrifugalizes under speed 2000r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Get crust dawn wood benevolence 120 ℃ of bakings 10 minutes down, add 10 times of weight by crust dawn wood benevolence weight and get the sodium bicarbonate solution of weight percent concentration 0.5% and soaked 12 hours for 50 ℃ in temperature, with the crust dawn wood benevolence after soaking with flushing with clean water 3 times, drain; Add water by 5 times of amounts of crust dawn wood benevolence weight before soaking and under 80 ℃, carry out defibrination; The fineness of defibrination reaches below the 0.25mm must cling to the dawn wood pulp, starches 30 weight portions by the grape pip dregs of rice, crust dawn wood pulp 5 weight portions; Sucrose 5 weight portions; Emulsion stabilizer 0.2 weight portion mixes also the adjustment pH value 6.7, and adding water again, to be settled to total amount be 100 weight portions.Homogeneous under 80 ℃, pressure 30Mpa is inserted and was outgased under the 0.07MPa negative pressure 6～8 seconds, 115 ℃ of sterilizations 10 minutes down, promptly obtains grape pip protein beverage of the present invention.
Said emulsion stabilizer is prepared as follows: sucrose fatty ester 0.1 weight portion, glycerin monostearate 0.1 weight portion, sodium alginate 0.05 weight portion, sodium carboxymethylcellulose 0.05 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.01 weight portion.
Embodiment 2: get the water that the grape pip dregs of rice after the de-oiling add 5 times by weight and carry out defibrination at 75 ℃, the fineness of defibrination reaches below the 0.3mm, centrifugalizes under speed 2200r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 20 minutes under 100 ℃ of high temperature; The sodium bicarbonate solution that adds 10 times of weight, weight percent concentration 0.8% by crust dawn wood benevolence weight soaked 8 hours for 60 ℃ in temperature; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times; Drain, add water by 8 times of amounts of crust dawn wood benevolence weight before soaking and under 75 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.25mm must cling to the dawn wood pulp; Starch 10 weight portions by the grape pip dregs of rice, crust dawn wood pulp 5 weight portions, sucrose 7 weight portions, emulsion stabilizer 0.5 weight portion mixes also the adjustment pH value 7.3, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 75 ℃, pressure 50Mpa was inserted under the 0.08MPa negative pressure degassing 8 seconds, 120 ℃ of sterilizations 15 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.5 weight portion, glycerin monostearate 0.1 weight portion, sodium alginate 0.02 weight portion, sodium carboxymethylcellulose 0.05 weight portion, calgon 0.08 weight portion, beta-schardinger dextrin-0.01 weight portion.
Embodiment 3: get the water that the grape pip dregs of rice after the de-oiling add 4 times by weight, soak 1h down at 60 ℃, defibrination centrifugalizes under speed 2600r/min with centrifuge, removes skin, slag gets the grape pip dregs of rice and starches; Getting crust dawn wood benevolence toasted 10 minutes under 130 ℃ of high temperature; The sodium bicarbonate solution that adds 8 times of weight, weight percent concentration 0.8% by crust dawn wood benevolence weight soaked 18 hours for 60 ℃ in temperature; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times, drain; Add water by 7 times of amounts of crust dawn wood benevolence weight before soaking and under 60 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.15mm must cling to the dawn wood pulp; Get the above-mentioned grape pip dregs of rice and starch 30 weight portions, crust dawn wood pulp 5 weight portions, sucrose 7 weight portions, emulsion stabilizer 0.3 weight portion mixes also the adjustment pH value 6.8, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 70 ℃, pressure 40Mpa was inserted under the 0.06MPa negative pressure degassing 6 seconds, 125 ℃ of sterilizations 15 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0. 5 weight portions, glycerin monostearate 0. 5 weight portions, sodium alginate 0.02 weight portion, sodium carboxymethylcellulose 0.05 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.01 weight portion.
Embodiment 4: get the water that the grape pip dregs of rice after the de-oiling add 5 times by weight and soak 2h down at 95 ℃, defibrination centrifugalizes under speed 2800r/min with centrifuge, removes skin, slag gets the grape pip dregs of rice and starches; Getting crust dawn wood benevolence toasted 20 minutes under 100 ℃ of high temperature; The sodium bicarbonate solution that adds 10 times of weight, weight percent concentration 0.6% by crust dawn wood benevolence weight soaked 8 hours for 55 ℃ in temperature; With the wood benevolence of the crust dawn after soaking with flushing with clean water 3 times; Drain, add water by 7 times of amounts of crust dawn wood benevolence weight before soaking and under 95 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.05mm must cling to the dawn wood pulp; Get grape pip dregs of rice slurries 5～30 weight portions, crust dawn wood pulp 1～10 weight portion, sucrose 6 weight portions, emulsion stabilizer 0.4 weight portion mixes also the adjustment pH value 7, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 90 ℃, pressure 50Mpa was inserted under the 0.09MPa negative pressure degassing 8 seconds, 125 ℃ of sterilizations 12 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.3 weight portion, glycerin monostearate 0.1 weight portion, sodium alginate 0.1 weight portion, sodium carboxymethylcellulose 0.3 weight portion, calgon 0.07 weight portion, beta-schardinger dextrin-0.02 weight portion.
Embodiment 5: get the water that the grape pip dregs of rice after the de-oiling add 5 times by weight and carry out defibrination at 85 ℃ after soaking 3h, the fineness of defibrination preferably reaches below the 0.18mm, centrifugalizes under speed 3000r/min with centrifuge, removes skin, slag gets the grape pip dregs of rice and starches; Getting crust dawn wood benevolence toasted 15 minutes under 120 ℃ of high temperature; The sodium bicarbonate solution that adds 6 times of weight, weight percent concentration 0.3% by crust dawn wood benevolence weight soaked 15 hours for 50 ℃ in temperature; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times; Drain, add water by 8 times of amounts of crust dawn wood benevolence weight before soaking and under 90 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.18mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 25 weight portions, crust dawn wood pulp 2 weight portions, sucrose 6 weight portions, emulsion stabilizer 0.5 weight portion mixes also the adjustment pH value 7.2, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 65～90 ℃, pressure 15～50Mpa is inserted and was outgased under 0.06～0.1MPa negative pressure 6～8 seconds, 115～125 ℃ of sterilizations 10～15 minutes down, promptly obtains grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.4 weight portion, glycerin monostearate 0.1 weight portion, sodium alginate 0.1 weight portion, sodium carboxymethylcellulose 0.15 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.005 weight portion.
Embodiment 6: get the water that the grape pip dregs of rice after the de-oiling add 2 times by weight and carry out defibrination at 60 ℃, fineness reaches below the 0.5mm, centrifugalizes under speed 2000r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 12 minutes under 105 ℃ of high temperature; The sodium bicarbonate solution that adds 5 times of weight, weight percent concentration 0.2% by crust dawn wood benevolence weight soaked 10 hours for 60 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 2 times, drain, add water by 50 times of amounts of wooden benevolence weight of crust dawn before soaking and under 60 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.25mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 25 weight portions, crust dawn wood pulp 10 weight portions, sucrose 7 weight portions, emulsion stabilizer 0.4 weight portion mixes also the adjustment pH value 6.7, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 70 ℃, pressure 20Mpa was inserted under the 0.065MPa negative pressure degassing 7 seconds, 115 ℃ of sterilizations 15 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.25 weight portion, glycerin monostearate 0.5 weight portion, sodium alginate 0.05 weight portion, sodium carboxymethylcellulose 0.05 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.01 weight portion.
Embodiment 7: get the water that the grape pip dregs of rice after the de-oiling add 3.5 times by weight and carry out defibrination at 85 ℃, fineness reaches below the 0.25mm, centrifugalizes under speed 3000r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 16 minutes under 125 ℃ of high temperature; The sodium bicarbonate solution that adds 8 times of weight, weight percent concentration 0.6% by crust dawn wood benevolence weight soaked 15 hours for 56 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times, drain, add water by 8 times of amounts of wooden benevolence weight of crust dawn before soaking and under 85 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.15mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 10 weight portions, crust dawn wood pulp 10 weight portions, sucrose 6 weight portions, emulsion stabilizer 0.35 weight portion mixes also the adjustment pH value 6.8, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 85 ℃, pressure 30Mpa was inserted under the 0.85MPa negative pressure degassing 8 seconds, 125 ℃ of sterilizations 10 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.4 weight portion, glycerin monostearate 0.1 weight portion, sodium alginate 0.08 weight portion, sodium carboxymethylcellulose 0.2 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.015 weight portion.
Embodiment 8: get the water that the grape pip dregs of rice after the de-oiling add 4.5 times by weight and carry out defibrination at 90 ℃, fineness reaches below the 0.18mm, centrifugalizes under speed 2700r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 14 minutes under 110 ℃ of high temperature; The sodium bicarbonate solution that adds 9 times of weight, weight percent concentration 0.8% by crust dawn wood benevolence weight soaked 24 hours for 58 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times, drain, add water by 6 times of amounts of wooden benevolence weight of crust dawn before soaking and under 90 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.15mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 30 weight portions, crust dawn wood pulp 3 weight portions, sucrose 5 weight portions, emulsion stabilizer 0.2 weight portion mixes also the adjustment pH value 7, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 90 ℃, pressure 40Mpa was inserted under the 0.07MPa negative pressure degassing 8 seconds, 125 ℃ of sterilizations 15 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.1 weight portion, glycerin monostearate 0.1 weight portion, sodium alginate 0.1 weight portion, sodium carboxymethylcellulose 0.25 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.01 weight portion.
Embodiment 9: get the water that the grape pip dregs of rice after the de-oiling add 5 times by weight and carry out defibrination at 80 ℃, fineness reaches below the 0.35mm, centrifugalizes under speed 2400r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 18 minutes under 120 ℃ of high temperature; The sodium bicarbonate solution that adds 8 times of weight, weight percent concentration 0.7% by crust dawn wood benevolence weight soaked 10 hours for 50 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 3 times, drain, add water by 10 times of amounts of wooden benevolence weight of crust dawn before soaking and under 80 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.075mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 25 weight portions, crust dawn wood pulp 1 weight portion, sucrose 5 weight portions, emulsion stabilizer 0.15 weight portion mixes also the adjustment pH value 7.2, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 80 ℃, pressure 35Mpa was inserted under the 0.065MPa negative pressure degassing 8 seconds, 120 ℃ of sterilizations 10 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.45 weight portion, glycerin monostearate 0.15 weight portion, sodium alginate 0.04 weight portion, sodium carboxymethylcellulose 0.2 weight portion, calgon 0.08 weight portion, beta-schardinger dextrin-0.01 weight portion.
Embodiment 10: get the water that the grape pip dregs of rice after the de-oiling add 2.5 times by weight and carry out defibrination at 75 ℃, fineness reaches below the 0.25mm, and preferred 0.25mm centrifugalizes under speed 2500r/min with centrifuge, removes skin, slag gets the grape pip dregs of rice and starches; Getting crust dawn wood benevolence toasted 12 minutes under 100～130 ℃ of high temperature; The sodium bicarbonate solution that adds 6 times of weight, weight percent concentration 0.1～0.8% by crust dawn wood benevolence weight soaked 16 hours for 50～60 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 2 times, drain, add water by 10 times of amounts of wooden benevolence weight of crust dawn before soaking and under 75 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.15mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 20 weight portions, crust dawn wood pulp 10 weight portions, sucrose 6 weight portions, emulsion stabilizer 0.15 weight portion mixes also the adjustment pH value 7.1, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 75 ℃, pressure 30Mpa was inserted under the 0.075MPa negative pressure degassing 7 seconds, 118 ℃ of sterilizations 14 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.3 weight portion, glycerin monostearate 0.45 weight portion, sodium alginate 0.05 weight portion, sodium carboxymethylcellulose 0.2 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.02 weight portion.
Embodiment 11: get the water that the grape pip dregs of rice after the de-oiling add 5 times by weight and carry out defibrination at 75 ℃, fineness reaches below the 0.325mm, centrifugalizes under speed 2500r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 15 minutes under 125 ℃ of high temperature; The sodium bicarbonate solution that adds 5 times of weight, weight percent concentration 0.3% by crust dawn wood benevolence weight soaked 12 hours for 55 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times, drain, add water by 5 times of amounts of wooden benevolence weight of crust dawn before soaking and under 75 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.075mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 15 weight portions, crust dawn wood pulp 1 weight portion, sucrose 6 weight portions, emulsion stabilizer 0.15 weight portion mixes also the adjustment pH value 6.9, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 80 ℃, pressure 40Mpa was inserted under the 0.08MPa negative pressure degassing 7 seconds, 120 ℃ of sterilizations 15 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.45 weight portion, glycerin monostearate 0.15 weight portion, sodium alginate 0.06 weight portion, sodium carboxymethylcellulose 0.08 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.008 weight portion.
Embodiment 12: get the water that the grape pip dregs of rice after the de-oiling add 3.5 times by weight and carry out defibrination at 90 ℃, fineness reaches below the 0.25mm, centrifugalizes under speed 2300r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 15 minutes under 130 ℃ of high temperature; The sodium bicarbonate solution that adds 7 times of weight, weight percent concentration 0.6% by crust dawn wood benevolence weight soaked 18 hours for 60 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 3 times, drain, add water by 7 times of amounts of wooden benevolence weight of crust dawn before soaking and under 95 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.15mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 30 weight portions, crust dawn wood pulp 10 weight portions, sucrose 7 weight portions, emulsion stabilizer 0.3 weight portion mixes also the adjustment pH value 7.2, and adding water again, to be settled to total amount be 100 weight portions;
Homogeneous under 80 ℃, pressure 35Mpa was inserted under the 0.095MPa negative pressure degassing 8 seconds, 125 ℃ of sterilizations 10 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.25 weight portion, glycerin monostearate 0.45 weight portion, sodium alginate 0.05 weight portion, sodium carboxymethylcellulose 0.05 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0.02 weight portion.
Embodiment 13: get the water that the grape pip dregs of rice after the de-oiling add 5 times by weight and carry out defibrination at 70 ℃, fineness reaches below the 0.25mm, centrifugalizes under speed 2100r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 15 minutes under 120 ℃ of high temperature; The sodium bicarbonate solution that adds 9 times of weight, weight percent concentration 0.5% by crust dawn wood benevolence weight soaked 20 hours for 55 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 3 times, drain, add water by 8 times of amounts of wooden benevolence weight of crust dawn before soaking and under 70 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.18mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 30 weight portions, crust dawn wood pulp 1 weight portion, sucrose 5 weight portions, emulsion stabilizer 0.3 weight portion mixes also the adjustment pH value 7, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 70 ℃, pressure 30Mpa was inserted under the 0.085MPa negative pressure degassing 6 seconds, 120 ℃ of sterilizations 10 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.5 weight portion, glycerin monostearate 0.1 weight portion, sodium alginate 0.05 weight portion, sodium carboxymethylcellulose 0.05 weight portion, calgon 0.05 weight portion, beta-schardinger dextrin-0. 02 weight portions.
Embodiment 14: get the water that the grape pip dregs of rice after the de-oiling add 5 times by weight and carry out defibrination at 85 ℃, fineness reaches below the 0.25mm, centrifugalizes under speed 2800r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 10 minutes under 125 ℃ of high temperature; The sodium bicarbonate solution that adds 5 times of weight, weight percent concentration 0.5% by crust dawn wood benevolence weight soaked 12 hours for 60 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times, drain, add water by 7 times of amounts of wooden benevolence weight of crust dawn before soaking and under 85 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.15mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 25 weight portions, crust dawn wood pulp 5 weight portions, sucrose 5 weight portions, emulsion stabilizer 0.2 weight portion mixes also the adjustment pH value 6.7, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 85 ℃, pressure 40Mpa was inserted under the 0.075MPa negative pressure degassing 8 seconds, 120 ℃ of sterilizations 14 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.45 weight portion, glycerin monostearate 0. 5 weight portions, sodium alginate 0.02 weight portion, sodium carboxymethylcellulose 0.05 weight portion, calgon 0.01 weight portion, beta-schardinger dextrin-0.005 weight portion.
Embodiment 15: get the water that the grape pip dregs of rice after the de-oiling add 4 times by weight and carry out defibrination at 95 ℃, fineness reaches below the 0.35mm, centrifugalizes under speed 2400r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 15 minutes under 120 ℃ of high temperature; The sodium bicarbonate solution that adds 6 times of weight, weight percent concentration 0.4% by crust dawn wood benevolence weight soaked 8 hours for 60 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times, drain, add water by 10 times of amounts of wooden benevolence weight of crust dawn before soaking and under 95 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.25mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 30 weight portions, crust dawn wood pulp 6 weight portions, sucrose 7 weight portions, emulsion stabilizer 0.3 weight portion mixes also the adjustment pH value 6.8, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 80 ℃, pressure 45Mpa was inserted under the 0.08MPa negative pressure degassing 6 seconds, 125 ℃ of sterilizations 15 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.25 weight portion, glycerin monostearate 0.25 weight portion, sodium alginate 0.1 weight portion, sodium carboxymethylcellulose 0.3 weight portion, calgon 0.01 weight portion, beta-schardinger dextrin-0.005 weight portion.
Embodiment 16: get the water that the grape pip dregs of rice after the de-oiling add 3 times by weight and carry out defibrination at 80 ℃, fineness reaches below the 0.15mm, centrifugalizes under speed 2500r/min with centrifuge, removes skin, slag gets grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 15 minutes under 120 ℃ of high temperature; The sodium bicarbonate solution that adds 8 times of weight, weight percent concentration 0.5% by crust dawn wood benevolence weight soaked 10 hours for 60 ℃ in temperature; Make the abundant imbibition of crust dawn wood benevolence; With the wood benevolence of the crust dawn after soaking with flushing with clean water 4 times, drain, add water by 8 times of amounts of wooden benevolence weight of crust dawn before soaking and under 80 ℃, carry out defibrination, the fineness of defibrination reaches below the 0.15mm must cling to the dawn wood pulp; Get the grape pip dregs of rice and starch 24 weight portions, crust dawn wood pulp 6 weight portions, sucrose 6 weight portions, emulsion stabilizer 0.3 weight portion mixes also the adjustment pH value 7, and adding water again, to be settled to total amount be 100 weight portions; Homogeneous under 80 ℃, pressure 25Mpa was inserted under the 0.09MPa negative pressure degassing 8 seconds, 125 ℃ of sterilizations 10 minutes down, promptly obtained grape pip protein beverage of the present invention.
Said emulsion stabilizer is: sucrose fatty ester 0.2 weight portion, glycerin monostearate 0.1 weight portion, sodium alginate 0.1 weight portion, sodium carboxymethylcellulose 0.1 weight portion, calgon 0.02 weight portion, beta-schardinger dextrin-0.02 weight portion.
Claims (6)
1. grape pip protein beverage is characterized in that: obtain through following method:
Raw material is handled: the grape pip dregs of rice of getting after the de-oiling soak defibrination: the water that the grape pip dregs of rice is added by weight 2～5 times carries out defibrination at 60～95 ℃; Centrifugalize under speed 2000～3000r/min with centrifuge, removal skin, slag get grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 10～20 minutes under 100～130 ℃ of high temperature; The sodium bicarbonate solution that adds 5～10 times of weight, weight percent concentration 0.1～0.8% by crust dawn wood benevolence weight soaked 7～24 hours for 50～60 ℃ in temperature, and is the crust dawn wood benevolence after soaking is clean with flushing with clean water, drain; Adding water by 5～10 times of amounts of crust dawn wood benevolence weight before soaking carries out defibrination and must cling to the dawn wood pulp under 60～95 ℃;
Allotment: get grape pip dregs of rice slurries 5～30 weight portions, crust dawn wood pulp 1～10 weight portion, sucrose 5～7 weight portions, emulsion stabilizer 0.1～0.5 weight portion mixes also the adjustment pH value 6.7～7.3, and adding water again, to be settled to total amount be 100 weight portions;
Homogeneous: homogeneous under 65～90 ℃, pressure 15～50Mpa;
The degassing: insert and outgased under 0.06～0.1MPa negative pressure 6～8 seconds;
Sterilization: sterilized 10～15 minutes down at 115～125 ℃, promptly obtain the grape pip protein beverage;
Above-mentioned emulsion stabilizer is: sucrose fatty ester 0.1～0.5 weight portion, glycerin monostearate 0.1～0.5 weight portion, sodium alginate 0.02～0.1 weight portion, sodium carboxymethylcellulose 0.05～0.3 weight portion, calgon 0.01～0.08 weight portion, beta-schardinger dextrin-0.005～0.02 weight portion.
2. grape pip protein beverage according to claim 1 is characterized in that: the fineness of said defibrination is below the 0.5mm.
3. grape pip protein beverage according to claim 1 is characterized in that: the fineness of said defibrination is 0.05～0.5mm.
4. the production method of a grape pip protein beverage is characterized in that: be made up of following technical process:
Raw material is handled: the grape pip dregs of rice of getting after the de-oiling soak defibrination: the water that the grape pip dregs of rice is added by weight 2～5 times carries out defibrination at 60～95 ℃; Centrifugalize under speed 2000～3000r/min with centrifuge, removal skin, slag get grape pip dregs of rice slurry; Getting crust dawn wood benevolence toasted 10～20 minutes under 100～130 ℃ of high temperature; The sodium bicarbonate solution that adds 5～10 times of weight, weight percent concentration 0.1～0.8% by crust dawn wood benevolence weight soaked 7～24 hours for 50～60 ℃ in temperature, and is the crust dawn wood benevolence after soaking is clean with flushing with clean water, drain; Adding water by 5～10 times of amounts of crust dawn wood benevolence weight before soaking carries out defibrination and must cling to the dawn wood pulp under 60～95 ℃;
Allotment: get grape pip dregs of rice slurries 5～30 weight portions, crust dawn wood pulp 1～10 weight portion, sucrose 5～7 weight portions, emulsion stabilizer 0.1～0.5 weight portion mixes also the adjustment pH value 6.7～7.3, and adding water again, to be settled to total amount be 100 weight portions;
Homogeneous: homogeneous under 65～90 ℃, pressure 15～50Mpa;
The degassing: insert and outgased under 0.06～0.1MPa negative pressure 6～8 seconds;
Sterilization: sterilized 10～15 minutes down at 115～125 ℃;
Above-mentioned emulsion stabilizer is: sucrose fatty ester 0.1～0.5 weight portion, glycerin monostearate 0.1～0.5 weight portion, sodium alginate 0.02～0.1 weight portion, sodium carboxymethylcellulose 0.05～0.3 weight portion, calgon 0.01～0.08 weight portion, beta-schardinger dextrin-0.005～0.02 weight portion.
5. the production method of grape pip protein beverage according to claim 4 is characterized in that: the fineness of said defibrination is below the 0.5mm.
6. the production method of grape pip protein beverage according to claim 4 is characterized in that: the fineness of said defibrination is 0.05～0.5mm.
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| CN102972839A (en) * | 2012-12-18 | 2013-03-20 | 山东绿洲醇食品有限公司 | Almond protein beverage and making process thereof |
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| CN103494298A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Grape pip protein beverage and method for preparing same |
| CN104187549A (en) * | 2014-09-22 | 2014-12-10 | 王婧婧 | Method preparing tea flavored spice through grade seeds |
| CN104473271A (en) * | 2014-11-28 | 2015-04-01 | 中国科学院过程工程研究所 | Preparation method of grape seed ultrafine powder suspending beverage |
| CN113397075A (en) * | 2021-06-18 | 2021-09-17 | 贵州神奇药物研究院 | A compound beverage containing extracts of folium Vitis Viniferae and grape skin, and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972839A (en) * | 2012-12-18 | 2013-03-20 | 山东绿洲醇食品有限公司 | Almond protein beverage and making process thereof |
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| CN103462164A (en) * | 2013-09-24 | 2013-12-25 | 新疆红满疆饮料食品有限公司 | Almond full-nut plant protein beverage as well as preparation method thereof |
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| CN104187549A (en) * | 2014-09-22 | 2014-12-10 | 王婧婧 | Method preparing tea flavored spice through grade seeds |
| CN104187549B (en) * | 2014-09-22 | 2015-09-30 | 王婧婧 | Grape pip is utilized to prepare the method for tea flavour spices |
| CN104473271A (en) * | 2014-11-28 | 2015-04-01 | 中国科学院过程工程研究所 | Preparation method of grape seed ultrafine powder suspending beverage |
| CN113397075A (en) * | 2021-06-18 | 2021-09-17 | 贵州神奇药物研究院 | A compound beverage containing extracts of folium Vitis Viniferae and grape skin, and its preparation method |
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| CN102613646B (en) | 2013-09-04 |
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