CN106578104A - Compound beverage rich in vegetable protein and vitamins and preparation method thereof - Google Patents

Compound beverage rich in vegetable protein and vitamins and preparation method thereof Download PDF

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Publication number
CN106578104A
CN106578104A CN201611169098.9A CN201611169098A CN106578104A CN 106578104 A CN106578104 A CN 106578104A CN 201611169098 A CN201611169098 A CN 201611169098A CN 106578104 A CN106578104 A CN 106578104A
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vegetable protein
rich
fructus actinidiae
cmc
composite beverage
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CN106578104B (en
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朱桂兰
鲁红侠
张方艳
操程飞
王雪
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Hefei Normal University
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Hefei Normal University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a compound beverage rich in vegetable protein and vitamins, and belongs to the field of compound beverages. The following components in percentage by mass are added to mung bean milk: 5 to 35 percent of kiwi-fruit juice, 5 to 20 percent of white granulated sugar, 0.06 to 0.12 percent of citric acid, 0.08 percent of gella gum or 0.16 percent of CMC-Na (carboxymethylcellulose sodium). The invention also discloses a preparation method for the compound beverage rich in vegetable protein and vitamins. According to the compound beverage rich in the vegetable protein and the vitamins disclosed by the invention, the gella gum and the CMC-Na are combined for use; the nutrition, the flavour and the healthcare function of kiwi-fruit and mung beans are organically and perfectly combined; the requirements on the nutrition, the flavour and health care of people are met; the other purpose of the invention is to provide the preparation method for the compound beverage rich in the vegetable protein and the vitamins; the problem about stability of the product in a preservation process is solved; the kiwi-fruit-mung bean compound beverage is stable in characteristics in a two-month normal temperature storage period; various physical and chemical indicators do not change obviously; the total number of bacterial colonies and coliforms all meet hygienic standards.

Description

One kind is rich in vegetable protein and vitamin composite beverage and preparation method thereof
Technical field
The invention belongs to composite beverage field, and in particular to one kind is rich in vegetable protein and vitamin composite beverage and its system Preparation Method.
Background technology
With the increasingly raising of living standards of the people, consumer is to the demand of beverage progressively to nutrient laden, health care direction Development.The health of pure natural, functional beverage most dominates at last beverage market.
It is Fructus actinidiae chinensiss sweet mouthfeel, nutritious, simultaneously containing several amino acids and various anti-materials and a large amount of vitamin, Especially ascorbic content is leading in numerous fruits, can be rated as " king of vitamin C ".It is all-ages fruit, may Claim the favorite of the whole people.Semen phaseoli radiati cool to reduce pathogenic fire, expelling summer-heat quench the thirst, and are one of summer food most popular to people.Its amino acid classes It is complete, particularly containing substantial amounts of lysine.Simultaneously Semen phaseoli radiati also has advantages of improving eyesight and reducing pressure, is the food of Medicine Food Homology.
At present composite beverage is more, but the not yet discovery with Fructus actinidiae chinensiss and Semen phaseoli radiati as primary raw material.Due to living standard Improve, consumer also gradually develops to diversification direction to the demand of Fructus actinidiae chinensiss, the product such as Chinese gooseberry beverage, preserved fruit, fruit jam land Continuous appearance in the market, attracts the eyeball of consumer.
There are many scholar's research kiwi products in the beginning of this century, have scholar by Fructus actinidiae chinensis juice and sticky rice juice by certain ratio Example mixing, is developed into nutritious, unique flavor, while answering with good storage-stable by the juice after diastatic fermentation Close beverage；Also there is scholar to mix Fructus actinidiae chinensis juice with appropriate Fructus Mali pumilae, Sucus Oenanthes Javanicae, the compound battalion of Fructus actinidiae chinensiss is preferably gone out by orthogonal test Foster drink formula and stabilizer, while having carried out color fixative to Fructus actinidiae chinensis juice, obtain lovely luster, rich in ascorbic Fructus actinidiae chinensiss Composite beverage；Also scholar with Fructus Cucurbitae moschatae and Fructus actinidiae chinensiss as raw material, made by Fructus actinidiae chinensiss-pumpkin compounded beverage, not only solve out The problem of juice rate and significantly remain original fragrance matter.Nearest 2 years, have researcher with red kiwi fruit and Fructus Jujubae is primary raw material, have developed Fructus actinidiae chinensiss-Fructus Jujubae composite beverage, explores the optimum compound proportion of complex stabilizer, makes product It is easier to preserve.
The content of the invention
Goal of the invention：It is an object of the invention to provide a kind of be rich in vegetable protein and vitamin composite beverage, develop new Composite beverage, high acyl gellan gum and CMC-Na are used in combination, there is provided solve the new approaches of composite beverage stability, it is full Sufficient people to nutrition, local flavor, health care demand；It is a further object of the present invention to provide a kind of multiple rich in vegetable protein and vitamin The preparation method of beverage is closed, the purpose that people conveniently and effectively obtain nutrition, local flavor can not only be met, also solved product and exist Stability problem in preserving process.
Technical scheme：In order to realize foregoing invention purpose, the present invention is adopted the following technical scheme that：
One kind adds following components rich in vegetable protein and vitamin composite beverage in Semen phaseoli radiati breast, and the component is accounted for respectively Semen phaseoli radiati breast mass percent be：5-35% Fructus actinidiae chinensis juice, 5-20% white sugars, 0.06-0.12% citric acids, 0.08% high acyl Base junction cold glue or 0.16%CMC-Na.
Acyl gellan gum or CMC-Na replace with xanthan gum, pectin or carrageenan.
It is the high acyl groups of 0.02-0.10% that 0.08% high acyl gellan gum or 0.16%CMC-Na are replaced with by mass percent Gellan gum and 0.02-0.18%CMC-Na are compounded.
The component accounts for respectively the mass percent of Semen phaseoli radiati breast：20% Fructus actinidiae chinensis juice, 15% white sugar, 0.12% Fructus Citri Limoniae Acid, 0.04% high acyl gellan gum and 0.04%CMC-Na.
A kind of described method rich in vegetable protein and vitamin composite beverage is prepared, is comprised the steps：
(1) Semen phaseoli radiati breast is prepared；
(2) Fructus actinidiae chinensis juice is obtained；
(3) add Fructus actinidiae chinensis juice, white sugar, citric acid, high acyl gellan gum and CMC-Na in proportion in Semen phaseoli radiati breast, make Obtain composite beverage；
(4) with high pressure homogenizer homogenizing composite beverage, and control to obtain final product after homogenization pressure, fill, sterilizing, cooling rich in plant Thing albumen and vitamin composite beverage.
In step (1), by the material-water ratio of 1 ﹕ 5, Semen phaseoli radiati is immersed in into mass concentration for 0.20%NaHCO3, soak at normal temperatures Bubble 1h, boils defibrination after 5min, filters in boiling water, Semen phaseoli radiati breast is obtained.
In step (2), rotten, no pest and disease damage and the normal fresh Fructus actinidiae chinensiss of outward appearance are selected, with clear water Mi is washed off The supracutaneous impurity of monkey Fructus Persicae and microorganism；Granule is removed the peel and be cut into the Fructus actinidiae chinensiss of selection, squeezes the juice, filter, remove filtering residue, be obtained Fructus actinidiae chinensis juice.
In step (4), described sterilizing is 100 DEG C of water-bath sterilization 30min.
Inventive principle：The invention organically by Fructus actinidiae chinensiss, the nutrition of Semen phaseoli radiati, local flavor, health care perfect adaptation, can be helped People realize that the high-quality to the modern life is required.By Orthogonal Optimization Test find when Fructus actinidiae chinensis juice addition be 20%, it is white Saccharum Sinensis Roxb. addition be 15%, citric acid addition be 0.12% and high acyl gellan gum and CMC-Na additions be for When 0.04%, the Fructus actinidiae chinensiss-Semen phaseoli radiati composite beverage sweet and sour taste of development, even tissue is bright in colour, slightly blue or green in blackish green Careless taste.
The composite beverage Vc contents of development are very up to 0.30mg/mL, and content fluctuation is little during storing；Always Acidity is 0.189, and as the materials such as the prolongation of storage time, protein are decomposed, total acidity gradually increases；Solubility solid Thing is 15.5%, can substantially be reduced at the storage initial stage, is subsequently tended towards stability.Rate of deposition is 0.1%, with prolonging for storage time Long, rate of deposition gradually increases, and stability is gradually lowered.
High acyl gellan gum and CMC-Na are used in combination, and promote in 1 ﹕ 1 with collaboration facilitation, and both ratios Effect is best.So not only increase stabilizing effect, and greatly reduce the usage amount of stabilizer, saved and tested into This, the application for compounding in the beverage for stabilizer provides reference.
Beneficial effect：Compared with prior art, one kind of the invention is rich in vegetable protein and vitamin composite beverage, by height Acyl gellan gum and CMC-Na are used in combination, full organically by Fructus actinidiae chinensiss, the nutrition of Semen phaseoli radiati, local flavor, health care perfect adaptation Sufficient people to nutrition, local flavor, health care demand；It is a further object of the present invention to provide a kind of multiple rich in vegetable protein and vitamin The preparation method of beverage is closed, stability problem of the product in preserving process is solved, Fructus actinidiae chinensiss-Semen phaseoli radiati composite beverage is at 2 Stable in properties in month room temperature storage phase, every physical and chemical index is without significant change, total plate count and the equal composite sanitary of coliform Standard.
Description of the drawings
Fig. 1 Beverage preparation process charts.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated.
With Fructus actinidiae chinensiss, Semen phaseoli radiati is that raw material develops composite beverage to the present invention, have studied processing technique and compound stabilizer effect Really.
As shown in figure 1, Beverage preparation technological process：Semen phaseoli radiati → sorting → cleaning → immersion → eliminating sargassum smell → defibrination → filtration → Semen phaseoli radiati breast；Fructus actinidiae chinensiss → cleaning → peeling → stripping and slicing → → Fructus actinidiae chinensis juice of squeezing the juice → filter.
One kind adds following components rich in vegetable protein and vitamin composite beverage in Semen phaseoli radiati breast, and the component is accounted for respectively Semen phaseoli radiati breast mass percent be：5-35% Fructus actinidiae chinensis juice, 5-20% white sugars, 0.06-0.12% citric acids, 0.08% high acyl Base junction cold glue or 0.16%CMC-Na.Preferably, 0.08% high acyl gellan gum or 0.16%CMC-Na replace with 0.02- 0.10% high acyl gellan gum and 0.02-0.18%CMC-Na are compounded.The component accounts for respectively the mass percent of Semen phaseoli radiati breast most Good proportioning is：20% Fructus actinidiae chinensis juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl gellan gum and 0.04%CMC- Na.High acyl gellan gum and CMC-Na have substitute, such as xanthan gum, pectin, carrageenan.
A kind of preparation method rich in vegetable protein and vitamin composite beverage, comprises the steps：
(1) by the material-water ratio of 1 ﹕ 5, Semen phaseoli radiati is immersed in into 0.20%NaHCO3, 1h is soaked at normal temperatures, boil in boiling water Defibrination, filtration after 5min, are obtained Semen phaseoli radiati breast；
(2) rotten, no pest and disease damage and the normal fresh Fructus actinidiae chinensiss of outward appearance are selected, with clear water Fructus actinidiae chinensiss epidermis is washed off On impurity and microorganism；Granule is removed the peel and be cut into the Fructus actinidiae chinensiss of selection, squeezes the juice, filter, remove filtering residue, Fructus actinidiae chinensiss are obtained Juice；
(3) in terms of 100mL by obtained Semen phaseoli radiati breast, addition 20% Fructus actinidiae chinensis juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl gellan gum and 0.04%CMC-Na, are obtained composite beverage；
(4) with high pressure homogenizer homogenizing composite beverage, and homogenization pressure is rationally controlled, fill, 100 DEG C of water-bath sterilizations 30min, cooling is obtained final product rich in vegetable protein and vitamin composite beverage.
Embodiment 1
Calculate by 100mL formula, initially set white sugar addition as 10%, when citric acid addition is 0.08%：
(1) addition for arranging Fructus actinidiae chinensis juice is respectively 5%, 15%, 25%, 35%, according to the technique stream of composite beverage Journey is prepared, and when the addition of Fructus actinidiae chinensis juice is 15%, appearance color is preferable, in blackish green；
(2) under the conditions of the optimum addition of the Fructus actinidiae chinensis juice determined in previous step experiment, the addition of white sugar is set Respectively 5%, 10%, 15%, 20%, prepare according to composite beverage researchonthe technology flow process, when adding 15% white sugar, sugariness Properly；
(3) under the conditions of the white sugar for determining in first two steps experiment and the optimum addition of Fructus actinidiae chinensis juice, citric acid is set Addition be respectively 0.06%, 0.08%, 0.10%, 0.12%, according to composite beverage technological process prepare, addition 0.10% Citric acid when, mild acidity；
(4) addition of high acyl gellan gum is respectively 0.02%, 0.04%, 0.06%, 0.08%, 0.10%, according to Technological process is prepared, and the rate of deposition of beverage is measured with centrifugal precipitation mechanism, as a result such as table 1.The addition of CMC-Na Respectively 0.10%, 0.12%, 0.14%, 0.16%, 0.18%, prepared according to technological process, as a result such as table 1.So Only must add 0.08% during addition high acyl gellan gum；Only must add 0.16% during addition CMC-Na.
Rate of deposition of the centrifugal precipitation mechanism of table 1 to beverage
Embodiment 2
In order that the stability characteristic (quality) of high acyl gellan gum and CMC-Na be combined with each other, mutually make up, according to two kinds of stabilizers Optimum addition during exclusive use arranges addition during its compounding, combine experiment：Calculate by 100mL formula, by optimum Fructus actinidiae chinensis juice addition mixes with mung bean milk, weighs the amount of optimal white sugar and citric acid, along with two kinds arranged it is stable The addition of agent, is tested according to process flow routes, and carries out sensory evaluation to composite beverage.As a result such as table 2.High acyl group , simultaneously using having collaboration facilitation, with single stable agent using compared with, stablizing effect has and significantly carries for gellan gum and CMC-Na It is high.And compound than for 1 ﹕ 1 when, stability is best.
The result of the test of the complex stabilizer of table 2
Embodiment 3
With mung bean milk and fresh Fructus actinidiae chinensis juice as primary raw material, white sugar, citric acid, stabilizer is allocated for adjuvant. With aesthetic quality's scoring as Con trolling index, (other raw material additions are with the percentage composition of cumulative volume 100mL in terms of 100mL formula Calculate), on the basis of single factor test and combine experiment, arrange including three levels including each factor optimal parameter, adopt L9(34) tested.
The experimental factor and level of the flavor mixing of table 3
The Orthogonal Experiment and Design of table 4 and result
The variance analyses that the different factors of table 5 affect on composite beverage organoleptic indicator
Source of variation df SS S2 F F0.05 F0.01
Fructus actinidiae chinensis juice addition A 2 284.59 142.30 28.4 4.46 8.65
White sugar addition B 2 240.89 120.45 24.04
Citric acid adding amount C 2 28.23 14.12 2.82
Stabilizer addition D 2 369.77 184.89 36.90
Error 8 40.08 5.01
Total variation 963.56
As seen from the results in Table 4, impact of the stabilizer addition to composite beverage is maximum, next to that Fructus actinidiae chinensis juice addition and White sugar addition, the addition of citric acid affects smaller.Stabilizer essentially consists in the tissue shape of beverage to its organoleptic effects State whether uniformity, whether there is lumpy precipitate；The addition of Fructus actinidiae chinensis juice mainly affects the color and luster of beverage；White sugar and Fructus Citri Limoniae The addition of acid determines the sour-sweet taste of beverage.
Can be seen that from the variance analyses of table 5, FA>F0.01、FB>F0.01、FD>0.01、FC<F0.05, i.e., Fructus actinidiae chinensis juice, white sugar, Stabilizer addition has pole significant difference to composite beverage organoleptic indicator, and citric acid adding amount is to composite beverage organoleptic indicator without aobvious Write difference.It is basically identical with the analysis result directly perceived of table 3-4.
Comprehensive analysis, optimum formula combination is：A3B2C3D2, that is, add 20% Fructus actinidiae chinensis juice, 15% white sugar, 0.12% citric acid and 0.04% high acyl gellan gum and 0.04%CMC-Na.
Referred to by determining the composite beverage developed every physical and chemical index and microorganism during storing, it was found that Fructus actinidiae chinensiss- Semen phaseoli radiati composite beverage is stable in properties in 2 months room temperature storage phases, and every physical and chemical index is without significant change, total plate count and large intestine The equal composite sanitary standard of flora.In rheological properties are determined, it was found that Fructus actinidiae chinensiss-Semen phaseoli radiati composite beverage is pseudoplastic fluid Body, its viscosity can change in the presence of shear stress, and its collision should be reduced during production and transport.It is multiple for Fructus actinidiae chinensiss Close beverage production processing and reference is provided.

Claims (8)

  1. It is 1. a kind of to be rich in vegetable protein and vitamin composite beverage, it is characterised in that：Add following components in Semen phaseoli radiati breast, the group The mass percent for point accounting for Semen phaseoli radiati breast respectively is：5-35% Fructus actinidiae chinensis juice, 5-20% white sugars, 0.06-0.12% citric acids, 0.08% high acyl gellan gum or 0.16%CMC-Na.
  2. 2. one kind according to claim 1 is rich in vegetable protein and vitamin composite beverage, it is characterised in that：Acyl group knot is cold Glue or CMC-Na replace with xanthan gum, pectin or carrageenan.
  3. 3. one kind according to claim 1 is rich in vegetable protein and vitamin composite beverage, it is characterised in that：0.08% is high It is 0.02-0.10% high acyl gellan gums and 0.02- that acyl gellan gum or 0.16%CMC-Na are replaced with by mass percent 0.18%CMC-Na is compounded.
  4. 4. one kind according to claim 3 is rich in vegetable protein and vitamin composite beverage, it is characterised in that：The component point Not accounting for the newborn mass percent of Semen phaseoli radiati is：20% Fructus actinidiae chinensis juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl group knot Cold glue and 0.04%CMC-Na.
  5. 5. a kind of method rich in vegetable protein and vitamin composite beverage in claim 1-4 described in any one is prepared, It is characterized in that：Comprise the steps：
    (1) Semen phaseoli radiati breast is prepared；
    (2) Fructus actinidiae chinensis juice is obtained；
    (3) add Fructus actinidiae chinensis juice, white sugar, citric acid, high acyl gellan gum and CMC-Na in proportion in Semen phaseoli radiati breast, be obtained multiple Close beverage；
    (4) with high pressure homogenizer homogenizing composite beverage, and control to obtain final product after homogenization pressure, fill, sterilizing, cooling rich in plant egg White and vitamin composite beverage.
  6. 6. a kind of preparation method rich in vegetable protein and vitamin composite beverage according to claim 5, its feature exists In：In step (1), by the material-water ratio of 1 ﹕ 5, Semen phaseoli radiati is immersed in into mass concentration for 0.20%NaHCO3, 1h is soaked at normal temperatures, Defibrination after 5min is boiled in boiling water, is filtered, Semen phaseoli radiati breast is obtained.
  7. 7. a kind of preparation method rich in vegetable protein and vitamin composite beverage according to claim 5, its feature exists In：In step (2), rotten, no pest and disease damage and the normal fresh Fructus actinidiae chinensiss of outward appearance are selected, with clear water Fructus actinidiae chinensiss table is washed off Impurity and microorganism on skin；Granule is removed the peel and be cut into the Fructus actinidiae chinensiss of selection, squeezes the juice, filter, remove filtering residue, Fructus actinidiae chinensiss are obtained Juice.
  8. 8. a kind of preparation method rich in vegetable protein and vitamin composite beverage according to claim 5, its feature exists In：In step (4), described sterilizing is 100 DEG C of water-bath sterilization 30min.
CN201611169098.9A 2016-12-16 2016-12-16 Composite beverage rich in vegetable protein and vitamins and preparation method thereof Active CN106578104B (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110037303A (en) * 2019-04-18 2019-07-23 吕梁学院 Mung bean and Kiwi berry composite oral liquid
CN115251286A (en) * 2022-07-29 2022-11-01 合肥师范学院 Corn composite meal replacement powder and preparation and brewing method thereof
CN116369452A (en) * 2022-12-08 2023-07-04 杭州娃哈哈集团有限公司 Inflatable plant protein beverage composite food glue, preparation method and application thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102429024A (en) * 2011-12-21 2012-05-02 内蒙古伊利实业集团股份有限公司 Child liquid milk with nutrition balance and long shelf life and preparation method thereof
CN104686665A (en) * 2013-12-06 2015-06-10 内蒙古伊利实业集团股份有限公司 Cereal milky beverage and preparation method thereof
CN105994657A (en) * 2016-05-25 2016-10-12 蚌埠市金旺食品有限公司 Green bean drink

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102429024A (en) * 2011-12-21 2012-05-02 内蒙古伊利实业集团股份有限公司 Child liquid milk with nutrition balance and long shelf life and preparation method thereof
CN104686665A (en) * 2013-12-06 2015-06-10 内蒙古伊利实业集团股份有限公司 Cereal milky beverage and preparation method thereof
CN105994657A (en) * 2016-05-25 2016-10-12 蚌埠市金旺食品有限公司 Green bean drink

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110037303A (en) * 2019-04-18 2019-07-23 吕梁学院 Mung bean and Kiwi berry composite oral liquid
CN115251286A (en) * 2022-07-29 2022-11-01 合肥师范学院 Corn composite meal replacement powder and preparation and brewing method thereof
CN116369452A (en) * 2022-12-08 2023-07-04 杭州娃哈哈集团有限公司 Inflatable plant protein beverage composite food glue, preparation method and application thereof

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