CN103385330B - Preparation method of mixed type vegetable protein drink by using black tartary buckwheat clear liquid - Google Patents
Preparation method of mixed type vegetable protein drink by using black tartary buckwheat clear liquid Download PDFInfo
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method and application of black tartary buckwheat clear liquid. The preparation method comprises the following steps of: soaking black tartary buckwheat tea particles in water, so as to obtain slag charge and black tartary buckwheat emulsified liquid; leaching the slag charge by utilizing ethanol aqueous solution, so as to obtain black tartary slag charge and first leaching liquid; leaching the black tartary slag charge by utilizing acidic water, so as to obtain second leaching liquid; and regulating the pH value of the second leaching liquid, and mixing the second leaching liquid with the first leaching liquid, so as to prepare the black tartary buckwheat clear liquid. The black tartary buckwheat clear liquid prepared by utilizing the preparation method can be taken as a basic ingredient and used for preparing different functional beverages. According to the preparation method, the black tartary buckwheat tea particles prepared by utilizing a traditional method are taken as raw material and are prepared into the clear liquid rich in most active components of the black tartary buckwheat by steps of extracting, coordinating and filtering, when the nutrition is guaranteed, the clear liquid can be further taken as the basic ingredient to prepare different functional beverages with different tastes, and a vegetable protein beverage with relatively strong functionality is provided; and the beverage which accords with public tastes, contains more nutrients and can be conveniently and instantly drunk is produced by steps of extracting the active components of the black tartary buckwheat tea particles and compounding the active components with walnut kernels.
Description
Technical field
The invention belongs to food and drink technical field, what relate to prepared by the black bitter buckwheat of a kind of use can be as the preparation method of base furnish liquid, particularly a kind of black bitter buckwheat clear liquid preparation method; The invention still further relates to a kind of application of this clear liquid.
Background technology
Black bitter buckwheat is a kind of of buckwheat, be grown in extremely frigid zones more, there is high nutritive value, be described as " kings of five cereals ", in black bitter buckwheat, be not only rich in the rutin (VP) and the selenium element (Se) that in other cereal crops, almost do not have, also contain 18 seed amino acids, abundant dietary fiber, chlorophyll, crude protein, carbohydrate, mineral matter and the trace element of 9 kinds of aliphatic acid (VF), content is reasonable, and not sugary and cholesterol simultaneously.Its nutritional labeling is far superior to the common food such as rice, wheat, corn, soybean and meat especially.Black bitter buckwheat also has high pharmaceutical value, < < Compendium of Materia Medica > > records: duck wheat nature and flavor are bitter, flat, cold, useful strength, continuous spirit, profit knowledge, has the effect of the wide intestines stomach invigorating of sending down abnormally ascending.Current clinical medicine is observed and is shown, duck wheat and goods thereof have hypoglycemic, reducing blood lipid, strengthen the effect of body immunity, diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy etc. are had to auxiliary therapeutic action, use for a long time black bitter buckwheat can effectively prevent to comprise the various diseases of hypertension, cancer.
Conventionally be all that black duck wheat is made to Tartary buckwheat tea, brew rear tea-drinking; Obviously can not make full use of the nutritional labeling in black bitter buckwheat, and be not suitable for modulating different tastes.The preparation method > > (application number 201210583784.6 of a patent application < < bitter buckwheat beverage, publication No. CN102987509, date of publication 2013.03.27) disclose and a kind ofly take bitter buckwheat and prepare the method for bitter buckwheat beverage as raw material, pass through boiling, colloid defibrination, add the operations such as Radix Glycyrrhizae, make bitter buckwheat beverage.But contain bitter buckwheat slag in the finished product of making by the method, mouthfeel is poor, and nutritional labeling is indefinite, can only drink as beverage, can not take that it produces other compound drink with function again as base furnish.
Summary of the invention
The preparation method who the object of this invention is to provide a kind of black bitter buckwheat clear liquid, what obtain clarification does not have the black bitter buckwheat liquid that is rich in nutrition dreggy, can be used as producing the base furnish liquid of compound drink with function.
Another object of the present invention is to provide the application of the black bitter buckwheat clear liquid that the above-mentioned preparation method of a kind of use makes.
For achieving the above object, the technical solution adopted in the present invention is: a kind of black bitter buckwheat clear liquid preparation method, and this preparation method specifically carries out according to the following steps:
Step 1: Tartary buckwheat tea grain is put into water and soak 1～2 hour, screenings is separated, obtains slag charge and black bitter buckwheat emulsion;
Step 2: by solid-to-liquid ratio 1 ︰ 8～10, get respectively slag charge and concentration and be 40～50% ethanol water, leach 1～2 hour at the temperature of 60～80 ℃; Screenings is separated, obtains black bitter buckwheat slag charge and the first leachate;
Step 3: adjust pH value to 4.0～6.0 of pure water, form leaching liquid, by solid-to-liquid ratio 1 ︰ 10～15, get respectively black bitter buckwheat slag charge and leaching liquid, leach 1～2 hour at the temperature of 60～80 ℃; Screenings is separated, obtains the second leachate;
Step 4: adjust pH value to 7.0～8.0 of the second leachate, mix with the first leachate, make black bitter buckwheat clear liquid.
Another technical solution used in the present invention is: a kind of application of the black bitter buckwheat clear liquid making with said method, take this black bitter buckwheat clear liquid making is base furnish, prepares different functional beverages.
Preparation method of the present invention is for the inconvenience of drinking of Tartary buckwheat tea, the Tartary buckwheat tea grain that the conventional method of take makes is raw material, through extraction, allotment, filtration, obtain clear liquid, in this clear liquid, be rich in most of active ingredient in black bitter buckwheat, when guaranteeing nutrition, also can be used as the base furnish of preparation different taste, difference in functionality type drink, provide and have more functional vegetable protein beverage, by Tartary buckwheat tea grain active ingredient is extracted, carry out composite with walnut kernel, production meets popular taste mouthfeel, and nutrition is abundanter comprehensively, the more convenient drink of immediately drinking.
Accompanying drawing explanation
Fig. 1 is the graph of relation of concentration of alcohol and Extraction of rutin rate.
Fig. 2 is the graph of relation that extracts temperature and Extraction of rutin rate.
Fig. 3 is the graph of relation of extraction time and Extraction of rutin rate.
Fig. 4 is the graph of relation of solid-liquid ratio and Extraction of rutin rate.
Fig. 5 is the graph of relation that extracts temperature and water-soluble dietary fiber recovery rate.
Fig. 6 is the graph of relation of material liquid pH value and water-soluble dietary fiber recovery rate.
Fig. 7 is the graph of relation of extraction time and water-soluble dietary fiber recovery rate.
Fig. 8 is the graph of relation of solid-liquid ratio and water-soluble dietary fiber recovery rate.
Fig. 9 is the curve map of the black bitter buckwheat clear liquid of variable concentrations that makes of the inventive method to OH free radical scavenging activity.
Figure 10 is the curve map of the black bitter buckwheat clear liquid of variable concentrations that makes of the inventive method to DPPH free radical scavenging activity.
Figure 11 is the curve map of the black bitter buckwheat clear liquid of variable concentrations that makes of the inventive method to superoxide anion clearance rate.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is described in detail.
Eating of black bitter buckwheat, only limits to make Tartary buckwheat tea bubble drink mostly, even if defibrination is made beverage, is also that taste is single, and mouthfeel is not good.In order to make black bitter buckwheat obtain liking of more people, and form various tastes, have the drink of difference in functionality, the invention provides and a kind ofly take Tartary buckwheat tea and prepare the method for black bitter buckwheat clear liquid as raw material, its technological process is:
Tartary buckwheat tea grain → immersion → intensification → defibrination → screenings is separated, filtration → slag charge adds (1) number leaching liquid → and screenings is separated, filtration → slag charge adds (2) number leaching liquid → and screenings is separated, filtration → Tartary buckwheat tea clear liquid.
This preparation method specifically carries out according to the following steps:
Step 1: be 1 ︰ 10 by solid-liquid ratio; It is that the water of 1～2 German degree soaks 1～2 hour that Tartary buckwheat tea grain is put into hardness, and screenings is separated, obtains slag charge and black bitter buckwheat emulsion;
Step 2: by solid-to-liquid ratio 1 ︰ 8～10, get respectively slag charge and concentration and be 40～50% ethanol water, leach 1～2 hour at the temperature of 60～80 ℃; Screenings is separated, obtains black bitter buckwheat slag charge and the first limpid leachate of green-yellow;
Step 3: get pure water, with citric acid adjust pH to 4.0～6.0, form leaching liquid, by solid-to-liquid ratio 1 ︰ 10～15, get respectively black bitter buckwheat slag charge and leaching liquid, leach 1～2 hour at the temperature of 60～80 ℃; Screenings is separated, obtains the second limpid leachate;
Step 4: adjust pH value to 7.0～8.0 of the second leachate with sodium bicarbonate, mix with the first leachate, make black bitter buckwheat clear liquid.
Tartary buckwheat tea grain is put into after water immersion, separated by screenings, can make more than 90% protein in black bitter buckwheat, amino acid, unrighted acid and fat and slag charge separate, in this slag charge, comprise the important active ingredients such as rutin and water-soluble dietary fiber; Rutin solubility in ethanolic solution is larger, uses the ethanolic solution of debita spissitudo can effectively extract rutin composition; Water-soluble dietary fiber is under suitable acid condition, and stripping is rapider, is convenient to extract; But rutin is easily precipitated under acid condition, so will prepare respectively leaching liquid, according to the order of water-soluble dietary fiber after first rutin, extracts.After extraction completes, the pH value of water-soluble dietary fiber leachate need to be adjusted to neutrality or alkalescent, can two kinds of leachates that obtain are mixed.
Take the slag charge that step 1 that 5 parts of weight are respectively 1000 grams obtains, get concentration and be respectively each 10000 grams of 40%, 50%, 60%, 70%, 80% ethanol waters, by a kind of ethanol water of concentration lixiviate 2 hours under 70 ℃ of water temperatures for a copy by a copy slag charge, measure Extraction of rutin rate (slag charge is 100%), result as shown in Figure 1.As can be seen from Figure 1, the recovery rate of rutin is along with ethanol water concentration increases and increases, and when ethanol water concentration reaches 50% left and right, Extraction of rutin rate is the highest.But when ethanol water concentration continues to raise, Extraction of rutin rate is on a declining curve.This is mainly that this class material has a plurality of phenyl ring and phenolic hydroxyl group, has polarity, according to the similar principle that mixes, selects the solvent similar to its polarity; And along with ethanol water concentration increases, other liposoluble substance strippings, will affect extraction.So the ethanol water of choosing concentration 40～50% is reasonable leaching liquid scheme.
Take the slag charge that step 1 that 5 parts of weight are respectively 1000 grams obtains, get 5 parts of each 10000 grams of ethanol waters that concentration is 50%, a slag charge extracts with a ethanol water, extract for five times, lixiviate 2 hours under the water temperature of 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃ respectively, measure Extraction of rutin rate (slag charge is 100%), result as shown in Figure 2.As can be seen from Figure 2, the recovery rate of rutin raises along with the rising of temperature, and when temperature reaches 70 ℃, recovery rate is the highest; But when temperature further raises, recovery rate declines on the contrary.Reason is that high temperature makes the residual soluble protein stripping sex change in slag charge, and the starch component gelatinization in slag charge, causes solution viscosity to increase, and affects the stripping of rutin class material, has reduced recovery rate.So 70 ℃ of left and right are good leaching temperatures.
Take 5 parts of weight and be the slag charge that the step 1 of 1000 grams obtains, a slag charge carries out lixiviate with the ethanol water that a 10000 grams of concentration are 50% under 70 ℃ of water temperatures, the extraction time of 5 parts of slag charges is respectively 0.5 hour, 1 hour, 1.5 hours, 2 hours, 2.5 hours, and result as shown in Figure 3 to measure Extraction of rutin rate (slag charge is 100%).As can be seen from Figure 3, the recovery rate of rutin raises along with the prolongation of time, when the time, reaches after 2 hours, and recovery rate is the highest; But when further overtime, recovery rate does not have significant change.So, about 2 hours, be good leaching time.
Take the slag charge that step 1 that 5 parts of weight are respectively 1000 grams obtains, a slag charge is that 50% ethanol water leaches 2 hours under 70 ℃ of water temperatures by the concentration of a Different Weight, the weight of 5 parts of ethanol waters used is respectively 5000 grams, 10000 grams, 15000 grams, 20000 grams, 25000 grams, measure Extraction of rutin rate (slag charge is 100%), result as shown in Figure 4.As can be seen from Figure 4, the recovery rate of rutin raises along with the increase of leaching liquid consumption, but reaches after 1:10 when solid-liquid ratio, continues to increase leaching liquid consumption, and recovery rate raises few, tends to be steady; And leaching liquid consumption can have influence on the final use of black bitter buckwheat clear liquid; Because according to national regulation, the ethanol content of soft drink should not surpass 0.5%.So solid-liquid ratio 1:10～1:15 left and right is good ratio.
According to above condition, measure, through leaching, obtaining Extraction of rutin rate is 2.2% again, and rutin content in black bitter buckwheat slag charge is according to related data and actual measurement, in 2.5% left and right, therefore extraction effect is better, can determine above parameter.
Take the black bitter buckwheat slag charge that 5 parts of weight are respectively 1000 grams, 1 hour extraction time under the condition of solid-liquid ratio 1:15, pH value 5.0 respectively, during extraction, 5 parts of extraction temperature corresponding to black bitter buckwheat slag charge are respectively 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃, extract the water-soluble dietary fiber in black bitter buckwheat slag charge, result as shown in Figure 5.As can be seen from Figure 5, the recovery rate of water-soluble dietary fiber raises along with the rising of temperature, and when temperature reaches 80 ℃, recovery rate is the highest; But when temperature further raises, recovery rate declines on the contrary.Reason is that high temperature makes the residual soluble protein stripping sex change in slag charge, and the starch component gelatinization in slag charge, causes solution viscosity to increase, and affects the stripping of water-soluble dietary fiber class material, has reduced recovery rate.So 80 ℃ of left and right are good leaching temperatures.
Take the black bitter buckwheat slag charge that 5 parts of weight are respectively 1000 grams, every part of black bitter buckwheat slag charge is all carried out to proportioning by solid-liquid ratio 1:15, after proportioning, the pH value of 5 parts of feed liquids is respectively 3.0,4.0,5.0,6.0,7.0, then at the temperature of 80 ℃, extract water-soluble dietary fiber 1 hour respectively, result as shown in Figure 6.As can be seen from Figure 6, the recovery rate of water-soluble dietary fiber raises along with the rising of pH value, and when pH value reaches 5.0, recovery rate is the highest; But when pH value further raises, recovery rate declines on the contrary.So pH value is good selections in 5.0 left and right.
Take the black bitter buckwheat slag charge that 5 parts of weight are respectively 1000 grams, with these 5 parts black bitter buckwheat slag charges, be made into five kinds of feed liquids of solid-liquid ratio 1:15, pH5.0, at the temperature of 80 ℃, these five kinds of feed liquids are extracted respectively 0.25 hour, 0.5 hour, 0.75 hour, 1 hour, 1.25 hours, 1.5 hours, and result as shown in Figure 7.As can be seen from Figure 7, the recovery rate of water-soluble dietary fiber raises along with the prolongation of time, when the time, reaches after 1 hour, and recovery rate is the highest; But further extending extraction time recovery rate progressively declines.Main cause is, extraction time is too short, and water-soluble dietary fiber can not fully dissolve and transfer in the aqueous solution, and recovery rate is lower; And extraction time when long, water-soluble dietary fiber is decomposed by hydrogen ion, causes recovery rate to decline.So, about 1 hour, be good leaching time.
Take the black bitter buckwheat slag charge that 5 parts of weight are respectively 1000 grams, with these 5 parts black bitter buckwheat slag charges, be made into pH value 5.0, five kinds of different feed liquids of solid-liquid ratio, the solid-liquid ratio of five kinds of feed liquids is respectively 1:9,1:12,1:15,1:18,1:21, extracts 1 hour at the temperature of 80 ℃, and result as shown in Figure 8.As can be seen from Figure 8, the recovery rate of water-soluble dietary fiber raises along with the increase of leaching liquid consumption, but reaches after 1:15 when solid-liquid ratio, continues to increase leaching liquid consumption, and recovery rate raises few, tends to be steady.So solid-liquid ratio 1:15 left and right is good ratio.
Comprehensive above factor, the parameter of the pure water of usining by lemon mock pH value during as leaching liquid chosen: pH value is in 5.0 left and right, solid-to-liquid ratio 1 ︰ 10～15, leaching temperature 60～-80 ℃, leaching time is about 1 hour.
According to above condition, measure, through leaching, obtaining water-soluble dietary fiber recovery rate is 1.6% again, and in black bitter buckwheat slag charge, the content of water-soluble dietary fiber, according to related data and actual measurement, in 2.0% left and right, therefore extraction effect is better, can be determined above parameter.
Cereal only has and in duck wheat, contains rutin, and in black duck wheat, rutin content is 3～5 times of common duck wheat, and black bitter buckwheat contains abundant dietary fiber, more than 80% is wherein water-soluble dietary fiber.Rutin has endocrine, hypoglycemic, reducing blood lipid, the hypotensive effect of regulating; Also there is uvioresistant, anti-oxidant, the effect that improves immunity, Green Tea Extract, useful cardiovascular and bone tissue.And water-soluble dietary fiber is aspect the various chronic diseases of prevention, there is clear and definite beneficial effect.The key component that preparation method of the present invention focuses on is rutin and the water-soluble dietary fiber in black bitter buckwheat.
It is base furnish that the present invention also provides more than one to state the black bitter buckwheat clear liquid that method makes, the application of preparation difference in functionality type drink.The preparation walnut mixed type vegetable protein beverage of take is below example, and the application process of this black bitter buckwheat clear liquid is described:
Step 1: by weight 1 ︰ 1, get respectively walnut kernel and white sugar, by walnut kernel digestion, peeling, defibrination (the existing technique of this process), then add got white sugar, make walnut sauce.
Step 2: by weight percentage, get respectively guar gum 35～48%, xanthans 6～10%, PGA(propylene glycol alginate) 2～4%, monoglyceride 4～8%, three polyglycerol esters 4～8%, sodium phosphate trimer 16～28%, calgon 4～8%, each component total amount 100%; Put into drum-type high efficient mixer, stir 15 minutes, make vegetable protein beverage emulsion stabilizer;
Get commercially available vegetable protein beverage emulsion stabilizer, carry out after beverage trial-production, find that stablizing effect is not ideal.Protein precipitation is many.Analyzing reason, should be mainly that black bitter buckwheat extract has alcohol component, has affected the isoelectric point of protein; In addition, walnut protein has its characteristic, exactly when making beverage, its more easily and black bitter buckwheat albumen tie together with and precipitate.So, in trial-manufacturing process, using for reference on the basis of existing technique, must adjust the isoelectric point of the systems stabilisation of stabilizing agent and protein.
Step 3: 1 ︰ 6 ︰ 140 in mass ratio, get respectively vegetable protein beverage emulsion stabilizer, white sugar and hot water, after mixing, at the temperature of 60～90 ℃, carry out colloid mill, obtain stabiliser solution after material;
Step 4: 25 ︰ 10 ︰ 50 ︰ 580 ︰ 335 in mass ratio, get respectively stabiliser solution and constant volume hot water after black bitter buckwheat clear liquid, black bitter buckwheat emulsion, walnut cream, material, after mixing, add sodium bicarbonate, the pH value of adjusting mixture is 7.3～7.6, then at the temperature of 65～70 ℃, carry out twice homogeneous, homogenization pressure is 30～35MPa for the first time, homogenization pressure is 40～45MPa for the second time, temperature during twice homogeneous is identical, after homogeneous, the pH value of material generally can be down to 6.8 left and right, obtains mixed type vegetable protein beverage;
Or, 25 ︰ 50 ︰ 580 ︰ 345 in mass ratio, get respectively stabiliser solution and constant volume hot water after black bitter buckwheat clear liquid, walnut cream, material, add sodium bicarbonate after mixing, the pH value of adjusting mixture is 7.3～7.6, then at the temperature of 65～70 ℃, carry out twice homogeneous, homogenization pressure is 30～35MPa for the first time, and homogenization pressure is 40～45MPa for the second time, and temperature during twice homogeneous is identical, after homogeneous, the pH value of material generally can be down to 6.8 left and right, obtains mixed type vegetable protein beverage;
Step 5: filling this mixed type vegetable protein beverage, sterilizing is 20～25 minutes at 121～123 ℃ of temperature.
Above-mentioned technique for applying is every operation of using water in crossing, and institute's water is and processes hardness through cation exchange is the soft water of 1～2 German degree.
Getting 10 parts of volumes is respectively the slurry of 1000mL and the mixture of hot water, adjusts respectively the pH value of these 10 parts of mixtures, measures and produces front and back precipitation situation, as shown in table 1.
The different pH value of table 1 mixture is produced the precipitation situation of front and back
| PH value | 6.4 | 6.7 | 7.0 | 7.3 | 7.6 | 7.9 | 8.2 | 8.5 | 8.8 | 9.1 |
| Before production | Have | Nothing | Nothing | Nothing | Nothing | Nothing | Have | Have | Have | Have |
| Product | Have | Have | Have | Nothing | Nothing | Have | Have | Have | Have | Have |
Table 1 shows, before producing, the pH value of mixture is adjusted into 7.3～7.6th, suitable; After production completes, pH value can be down to 6.8 left and right.
Why select walnut to prepare as composite object, mainly contain following reason: draw an analogy, why coffee can become a kind of drink of the world in fashion, except its produce refreshing effect to the mind functional, main or successful and vegetable fat powder has carried out composite, obtained more plentiful, three-dimensional mouthfeel, thereby more held easily accepted by people.We select walnut to prepare as composite object and black bitter buckwheat clear liquid, are first because single Tartary buckwheat tea liquid (comprising its emulsion and clear liquid) mouthfeel is more dull; And more plentiful, three-dimensional, vicissitudinous good taste can not only be provided after composite walnut, and also can provide abundanter comprehensive nutrition simultaneously, have more functional.Be mixed with after beverage, while drinking, entrance is the distinctive wheat fragrance of black bitter buckwheat, is abundant walnut aftertaste subsequently, has effectively covered the micro-bitter taste in black bitter buckwheat aftertaste.
Select walnut as composite object, also having very important considering, is exactly the characteristic that walnut protein has it, when making beverage, more easily and black bitter buckwheat albumen tie together with and precipitate, using its beverage of making as composite object can obtain good stability.So, with black bitter buckwheat clear liquid and other plant albumen, carry out compositely, all should there is reasonable stability.
Application process principle of the present invention is as follows:
First make walnut cream, although this process is all existing, existing technique is all generally directly to use walnut, walnut is not first made to walnut cream.The benefit of doing is like this: on the one hand, make walnut cream and deposit, can improve the aromatic degree of sauce, be conducive to later stage production; On the other hand, be conducive to large-scale production.Walnut kernel unsaturated fatty acid content is high, deposits difficultly in summer, if do not refrigerated, is easy to produce " rancidity ".And walnut is made after sauce, can normally produce throughout the year.
In the present invention, with black bitter buckwheat clear liquid and walnut cream, when composite, adopted vegetable protein beverage emulsion stabilizer.And the choosing mainly for emulsification, thickening, water conservation, protect the aspects such as look and carry out of stabilizing agent; First, for the concrete condition of this product, choose monoglyceride and three polyglycerol esters and carry out compositely, effectively obtained better emulsibility.Then for the speciality of walnut protein, choose guar gum, xanthans and PGA and carry out compositely, strengthened thick stabilization effect.Because the drink making needs high-temperature sterilization, therefore, choose calgon and sodium phosphate trimer carry out composite, the object of protecting look to reach water conservation.Meanwhile, stabilizing agent and white sugar are mixed, and heating water carries out colloid mill (or High shear device), stabilizing agent fully can better be melted.After material prepares, by twice homogeneous of existing technique.Note the adjustment of isoelectric points of proteins, pH value is adjusted to suitable scope.
embodiment 1
By solid-liquid ratio, be 1 ︰ 10; It is that the water of 1 German degree soaks 2 hours that Tartary buckwheat tea grain is put into hardness, and screenings is separated, obtains slag charge and black bitter buckwheat emulsion; By solid-to-liquid ratio 1 ︰ 8, get respectively slag charge and concentration and be 40% ethanol water, at the temperature of 60 ℃, leach 2 hours; Screenings is separated, obtains black bitter buckwheat slag charge and the first limpid leachate of green-yellow; Get pure water, with citric acid adjust pH to 4.0, form leaching liquid, by solid-to-liquid ratio 1 ︰ 10, get respectively black bitter buckwheat slag charge and leaching liquid, at the temperature of 80 ℃, leach 1 hour; Screenings is separated, obtains the second limpid leachate; With sodium bicarbonate, adjust the pH value to 7.0 of the second leachate, mix with the first leachate, make black bitter buckwheat clear liquid.
By weight 1 ︰ 1, get respectively walnut kernel and white sugar, by walnut kernel digestion, peeling, defibrination, add got white sugar, make walnut sauce.By weight percentage, get respectively guar gum 35%, xanthans 9%, PGA 4%, monoglyceride 8%, three polyglycerol esters 8%, sodium phosphate trimer 28%, calgon 8%; Put into drum-type high efficient mixer, stir 15 minutes, make vegetable protein beverage emulsion stabilizer.1 ︰ 6 ︰ 140, get respectively vegetable protein beverage emulsion stabilizer, white sugar and hot water in mass ratio, carry out colloid mill after mixing at the temperature of 60 ℃, obtain stabiliser solution after material; 25 ︰ 10 ︰ 50 ︰ 580 ︰ 335 in mass ratio, get respectively stabiliser solution and constant volume hot water after black bitter buckwheat clear liquid, black bitter buckwheat emulsion, walnut cream, material, after mixing, add sodium bicarbonate, the pH value of adjusting mixture is 7.3, then at the temperature of 65 ℃, carry out twice homogeneous, homogenization pressure is 30MPa for the first time, and homogenization pressure is 40MPa for the second time, obtains mixed type vegetable protein beverage; Filling this mixed type vegetable protein beverage, at 121 ℃ of temperature, sterilizing is 25 minutes.
In embodiment 1, adopted homemade vegetable protein beverage emulsion stabilizer, it has been compared to (making rear constant temperature places 30～90 days) from the vegetable protein beverage emulsion stabilizer in the commercially available different places of production, result is as shown in table 2.
The contrast of table 2 vegetable protein beverage emulsion stabilizer of the present invention and the vegetable protein beverage emulsion stabilizer in the commercially available different places of production
| ? | Oil slick | Precipitation |
| Stabilizing agent is produced in Jinan | Have | Nothing |
| Stabilizing agent is produced in Nanchang | Have | Have |
| Stabilizing agent is produced in Hefei | Nothing | Have |
| Stabilizing agent is produced in Shijiazhuang | Have | Nothing |
| Stabilizing agent of the present invention | Nothing | Nothing |
Table 2 demonstration, the vegetable protein beverage emulsion stabilizer in the present invention, after making, is placed in isoperibol 30～90 days, both there is no oil slick, and also precipitation useless, illustrates its stable performance, can guarantee the production quality of mixed type vegetable protein beverage.
Get the black bitter buckwheat clear liquid that embodiment 1 that 5 parts of volumes are respectively 1000mL makes, these 5 portions black bitter buckwheat clear liquids are diluted respectively by different proportion or concentrated, be made into the solution of variable concentrations, multiple is respectively 0.1 times, 0.5 times, 1 times, 1.5 times, 2 times.
With these five kinds of solution, carry out respectively OH radicals scavenging test, result as shown in Figure 9; As seen from Figure 9, black bitter buckwheat clear liquid has certain scavenging action to OH, and clearance rate increases along with the increase of black bitter buckwheat leaching liquid concentration, reaches as high as more than 60%.
With these five kinds of solution, carry out respectively DPPH radicals scavenging test, result as shown in figure 10; As seen from Figure 10, black bitter buckwheat clear liquid has certain scavenging action to DPPH free radical, and clearance rate increases along with the increase of black bitter buckwheat leaching liquid concentration, reaches as high as 60% left and right.
With these five kinds of solution, carry out respectively superoxide anion and remove test, result as shown in figure 11; As seen from Figure 11, black bitter buckwheat clear liquid has certain scavenging action to ultra-oxygen anion free radical, and clearance rate increases along with the increase of black bitter buckwheat leaching liquid concentration, reaches as high as 30% left and right.
embodiment 2
By solid-liquid ratio, be 1 ︰ 10; It is that the water of 2 German degree soaks 1 hour that Tartary buckwheat tea grain is put into hardness, and screenings is separated, obtains slag charge and black bitter buckwheat emulsion; By solid-to-liquid ratio 1 ︰ 10, get respectively slag charge and concentration and be 50% ethanol water, at the temperature of 80 ℃, leach 1.5 hours; Screenings is separated, obtains black bitter buckwheat slag charge and the first limpid leachate of green-yellow; Get pure water, with citric acid adjust pH to 6.0, form leaching liquid, by solid-to-liquid ratio 1 ︰ 15, get respectively black bitter buckwheat slag charge and leaching liquid, at the temperature of 70 ℃, leach 1.5 hours; Screenings is separated, obtains the second limpid leachate; With sodium bicarbonate, adjust the pH value to 7.5 of the second leachate, mix with the first leachate, make black bitter buckwheat clear liquid.
By weight 1 ︰ 1, get respectively walnut kernel and white sugar, by walnut kernel digestion, peeling, defibrination, add got white sugar, make walnut sauce; By weight percentage, get respectively guar gum 48%, xanthans 10%, PGA(propylene glycol alginate) 2%, monoglyceride 4%, three polyglycerol esters 4%, sodium phosphate trimer 28%, calgon 4%; Put into drum-type high efficient mixer, stir 15 minutes, make vegetable protein beverage emulsion stabilizer.1 ︰ 6 ︰ 140, get respectively vegetable protein beverage emulsion stabilizer, white sugar and hot water in mass ratio, carry out colloid mill after mixing at the temperature of 90 ℃, obtain stabiliser solution after material.25 ︰ 10 ︰ 50 ︰ 580 ︰ 335 in mass ratio, get respectively stabiliser solution and constant volume hot water after black bitter buckwheat clear liquid, black bitter buckwheat emulsion, walnut cream, material, after mixing, add sodium bicarbonate, the pH value of adjusting mixture is 7.6, then at the temperature of 70 ℃, carry out twice homogeneous, homogenization pressure is 35MPa for the first time, and homogenization pressure is 42.5MPa for the second time, obtains mixed type vegetable protein beverage; Filling this mixed type vegetable protein beverage, at 123 ℃ of temperature, sterilizing is 20 minutes.
embodiment 3
By solid-liquid ratio, be 1 ︰ 10; It is that the water of 1 German degree soaks 1.5 hours that Tartary buckwheat tea grain is put into hardness, and screenings is separated, obtains slag charge and black bitter buckwheat emulsion; By solid-to-liquid ratio 1 ︰ 9, get respectively slag charge and concentration and be 45% ethanol water, at the temperature of 70 ℃, leach 1 hour; Screenings is separated, obtains black bitter buckwheat slag charge and the first limpid leachate of green-yellow; Get pure water, with citric acid adjust pH to 5.0, form leaching liquid, by solid-to-liquid ratio 1 ︰ 12, get respectively black bitter buckwheat slag charge and leaching liquid, at the temperature of 60 ℃, leach 2 hours; Screenings is separated, obtains the second limpid leachate; With sodium bicarbonate, adjust the pH value to 8.0 of the second leachate, mix with the first leachate, make black bitter buckwheat clear liquid.
By weight 1 ︰ 1, get respectively walnut kernel and white sugar, by walnut kernel digestion, peeling, defibrination, add got white sugar, make walnut sauce; By weight percentage, get respectively guar gum 42%, xanthans 8%, PGA(propylene glycol alginate) 3%, monoglyceride 6%, three polyglycerol esters 8%, sodium phosphate trimer 27%, calgon 6%; Put into drum-type high efficient mixer, stir 15 minutes, make vegetable protein beverage emulsion stabilizer; 1 ︰ 6 ︰ 140, get respectively vegetable protein beverage emulsion stabilizer, white sugar and hot water in mass ratio, carry out colloid mill after mixing at the temperature of 75 ℃, obtain stabiliser solution after material.25 ︰ 50 ︰ 580 ︰ 345 in mass ratio, get respectively stabiliser solution and constant volume hot water after black bitter buckwheat clear liquid, walnut cream, material, after mixing, add sodium bicarbonate, the pH value of adjusting mixture is 7.4, then at the temperature of 68 ℃, carry out twice homogeneous, homogenization pressure is 32.5MPa for the first time, and homogenization pressure is 45MPa for the second time, obtains mixed type vegetable protein beverage; Filling this mixed type vegetable protein beverage, at 122 ℃ of temperature, sterilizing is 22 minutes.
embodiment 4
By the method for embodiment 1, make black bitter buckwheat clear liquid; Then, by weight percentage, get respectively guar gum 46%, xanthans 6%, PGA 4%, monoglyceride 7%, three polyglycerol esters 8%, sodium phosphate trimer 22%, calgon 7%; Put into drum-type high efficient mixer, stir 15 minutes, make vegetable protein beverage emulsion stabilizer; By the method for embodiment 1, prepare mixed type vegetable protein beverage.
embodiment 5
By the method for embodiment 2, make black bitter buckwheat clear liquid; Then, by weight percentage, get respectively guar gum 47%, xanthans 10%, PGA 4%, monoglyceride 8%, three polyglycerol esters 7%, sodium phosphate trimer 16%, calgon 8%; Put into drum-type high efficient mixer, stir 15 minutes, make vegetable protein beverage emulsion stabilizer; By the method for embodiment 1, prepare mixed type vegetable protein beverage.
Claims (1)
1. with black bitter buckwheat clear liquid, prepare a method for mixed type vegetable protein beverage, it is characterized in that, concrete steps are:
Step 1: Tartary buckwheat tea grain is put into water and soak 1～2 hour, screenings is separated, obtains slag charge and black bitter buckwheat emulsion; By solid-to-liquid ratio 1 ︰ 8～10, get respectively slag charge and concentration and be 40～50% ethanol water, at the temperature of 60～80 ℃, leach 1～2 hour; Screenings is separated, obtains black bitter buckwheat slag charge and the first leachate; Adjust pH value to 4.0～6.0 of pure water, form leaching liquid, by solid-to-liquid ratio 1 ︰ 10～15, get respectively black bitter buckwheat slag charge and leaching liquid, at the temperature of 60～80 ℃, leach 1～2 hour; Screenings is separated, obtains the second leachate; Adjust pH value to 7.0～8.0 of the second leachate, mix with the first leachate, make black bitter buckwheat clear liquid;
By weight 1 ︰ 1, get respectively walnut kernel and white sugar, by walnut kernel digestion, peeling, defibrination, add got white sugar, make walnut sauce;
Step 2: by weight percentage, get respectively guar gum 35～48%, xanthans 6～10%, propylene glycol alginate 2～4%, monoglyceride 4～8%, three polyglycerol esters 4～8%, sodium phosphate trimer 16～28%, calgon 4～8%, each component total amount 100%; Stir, make vegetable protein beverage emulsion stabilizer;
Step 3: 1 ︰ 6 ︰ 140 in mass ratio, get respectively vegetable protein beverage emulsion stabilizer, white sugar and hot water, after mixing, carry out colloid mill, obtain stabiliser solution after material;
Step 4: 25 ︰ 10 ︰ 50 ︰ 580 ︰ 335 in mass ratio, get respectively stabiliser solution and constant volume hot water after black bitter buckwheat clear liquid, black bitter buckwheat emulsion, walnut sauce, material, mixing and adjusting pH value is 7.3～7.6, then at identical temperature, carry out twice homogeneous, obtain mixed type vegetable protein beverage;
Or, 25 ︰ 50 ︰ 580 ︰ 345 in mass ratio, get respectively stabiliser solution and constant volume hot water after black bitter buckwheat clear liquid, walnut sauce, material, and the pH value of adjusting mixture after mixing is 7.3～7.6, then at identical temperature, carry out twice homogeneous, obtain mixed type vegetable protein beverage.
2. the black bitter buckwheat clear liquid of use according to claim 1 is prepared the method for mixed type vegetable protein beverage, it is characterized in that, carries out colloid mill in described step 3 at the temperature of 60～90 ℃.
3. the black bitter buckwheat clear liquid of use according to claim 1 is prepared the method for mixed type vegetable protein beverage, it is characterized in that, the temperature in described step 4 during homogeneous is 65～70 ℃; During homogeneous: homogenization pressure 30～35MPa, for the second time homogenization pressure 40～45MPa for the first time.
4. the black bitter buckwheat clear liquid of use according to claim 1 is prepared the method for mixed type vegetable protein beverage, it is characterized in that, and the mixed type vegetable protein beverage in filling step 4, at 121～123 ℃ of temperature, sterilizing is 20～25 minutes.
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| 响应面法优化酸法提取蕨菜中水溶性膳食纤维的工艺研究;花旭斌等;《安徽农业科学》;20111231;第39卷(第35期);第21775－21777页 * |
| 杨葵华.黑苦荞中芦丁的提取方法探讨.《绵阳师范学院学报》.2013,第32卷(第5期),第34-36页. |
| 花旭斌等.响应面法优化酸法提取蕨菜中水溶性膳食纤维的工艺研究.《安徽农业科学》.2011,第39卷(第35期),第21775－21777页. |
| 黑苦荞中芦丁的提取方法探讨;杨葵华;《绵阳师范学院学报》;20130531;第32卷(第5期);第34-36页 * |
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| Publication number | Publication date |
|---|---|
| CN103385330A (en) | 2013-11-13 |
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