CN106689386A - Chickpea vegetable protein drink for middle-aged and old people and preparation method thereof - Google Patents
Chickpea vegetable protein drink for middle-aged and old people and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a chickpea vegetable protein drink for middle-aged and old people and a preparation method thereof. the drink of the invention is prepared from the following raw materials (by weight): 10-30 parts of chickpea, 3-8 parts of matrimony vine, 1-3 parts of black soya bean, 2-4 parts of a compound emulsifying thickener, 0.5-1.5 parts of sodium bicarbonate, 0.05-0.15 part of acesulfame potassium, 0.05-0.15 part of Aspartame, 0.5-1 part of essence and 950-980 parts of water. The preparation method comprises the following steps: adding water and immersing chickpea, black soya bean and wolfberry, grinding by colloid mill, mixing the powder with other ingredients, stirring, carrying out high-pressure homogenization and instantaneous ultrahigh temperature sterilization, etc. The chickpea vegetable protein drink for middle-aged and old people has advantages of simple process, rich nutrition, stable quality, comfortable mouthfeel, easy absorption of nutrients, etc.
Description
Technical field
The present invention relates to a kind of vegetable protein beverage, more particularly to a kind of chick-pea middle-aged and old type vegetable protein beverage and preparation method thereof.
Background technology
Protein is the important component for constituting body tissue and organ, the elderly is not high to the quantity demand of protein, but it is required that the intake ratio of good protein should account for 50% or so of gross protein intake, take food the animal high-protein food such as excessive eggs, pluck, internal cholesterol can be increased, it is unfavorable to health.
Chick-pea (Chickpea) category pulse family vetch race olecranon Macroptilium (Cicer arietinum L), with tonifying middle-Jiao and Qi and the effects such as warming kidney and enhancing body, physical fitness, it is described as " Long life bean ".Protein content is up to more than 28g/100g in chick-pea, crude fibre content is up to 44.3g/100g, the amino acid that chick-pea is rich in, including 8 kinds of amino acid needed by human, composition of amino acid is close with standard proportional, therefore Chickpea Protein matter belongs to good protein, meets requirement of the mid-aged population to protein.The Mineral Concentrations such as chick-pea magnesium, iron, zinc and manganese enrich very much, and isoflavones components total content mainly has the compositions such as Biochanin A up to 0.29~0.64%, with the pharmacological action such as hypoglycemic, reducing blood lipid and anticancer.
Black soya bean such as has body-building nourishing, righting diseases prevention, promotes longevity at the effect, black soya bean contains rich in protein, fat, vitamin, carbohydrate and dietary fiber, wherein up to more than 40%, dietary fiber is 10.12% to protein content, 18 kinds of amino acid rich in needed by human body in black soya bean protein.In black soya bean trace element such as zinc, copper, magnesium, molybdenum, selenium, fluorine content it is all higher, these trace elements play an important roll to delaying human body caducity.
Current chick-pea has been developed that into former bean product, olecranon bean powder, cream point and various formula nutritional powders etc., the beverage products of vacant few chick-pea.As China starts to step into aging society, exploitation chick-pea middle-aged and old type vegetable protein beverage will be with preferable market prospects.
The content of the invention
Primary and foremost purpose of the invention is to provide a kind of chick-pea middle-aged and old type vegetable protein beverage, and the product is adapted to mid-aged population, with nutritious, steady quality, comfortable taste, the advantages of nutritional ingredient absorption easy to digest.
Preparation method another object of the present invention is to provide above-mentioned chick-pea middle-aged and old type vegetable protein beverage.
The object of the present invention is achieved like this：
A kind of chick-pea middle-aged and old type vegetable protein beverage, by weight, is made up of following raw materials：Chick-pea 10-30 parts, matrimony vine 3-8 parts, black soya bean 1-3 parts, 2-4 parts of compound emulsion thickener, sodium bicarbonate 0.5-1.5 parts, acesulfame potassium 0.05-0.15 parts, Abbas is sweet 0.05-0.15 parts, essence 0.5-1 parts, water 950-980 parts.
Preferably, described chick-pea middle-aged and old type vegetable protein beverage, by weight, is made up of following raw materials：20 parts of chick-pea, 5 parts of matrimony vine, 2 parts of black soya bean, 3 parts of compound emulsion thickener, 1 part of sodium bicarbonate, 0. 10 parts of acesulfame potassium, sweet 0.10 part of Abbas, 1 part of essence, 968 parts of water.
Weight content >=the 0.8g/100ml of protein in chick-pea middle-aged and old type vegetable protein beverage of the present invention.
Preferably, the compound emulsion thickener is with HS-3120-F02 types as excellent, into the compound for being grouped into sodium carboxymethylcellulose, stearoyl lactate, xanthans and sodium alginate.
The preparation method of chick-pea middle-aged and old type vegetable protein beverage of the present invention, comprises the following steps：
A, chick-pea and black soya bean are taken, add the water of both 15-20 times of gross weights, 85-95 DEG C of immersion 40-60min, mistake colloid mill to obtain mixed protein slurry；
B, the fruit of Chinese wolfberry is taken, add the hot-water soak 15-20min of 20-30 times 70-80 DEG C of weight, cross colloid mill, add sodium bicarbonate dissolving, regulation pH value is 6.6-7.0, obtains matrimony vine slurry；
C, take that acesulfame potassium, Abbas are sweet and compound emulsion thickener is well mixed, in the hot water of be added to 30-50 times of three's gross weight 75-80 DEG C, 20-30min is processed with high-speed shearing machine, add mixed protein slurry, matrimony vine slurry, essence and remaining water, stir, obtain vegetarian Protein A solution；
D, take the vegetarian Protein A solution for stirring and carry out heating homogenization, repeat 2-3 times, obtain vegetable protein homogenizing fluid；
E, by vegetable protein homogenizing fluid using instantaneous ultrahigh-temperature sterilization sterilize, room temperature is rapidly cooled to afterwards；
F, take sterilizing cooling after vegetable protein beverage, it is filling, obtain final product.
Preferably, in step A, chick-pea is pre-processed in the following way：Chick-pea is taken to germinate in conventional manner at room temperature, cultivate 3-9 days, taking-up, add water to the water surface it is dipped after, stirring, removes floater, repeated washing 2~3 times, 10% is less than in 60 DEG C~80 DEG C dryings to moisture content mass content, 80-100 mesh sieves were crushed, rudiment olecranon bean powder is obtained.
Preferably, in step D, the condition of the heating homogenization is 60-80 DEG C of temperature, pressure 30-50MPa.
Preferably, in step E, described instantaneous ultrahigh-temperature sterilization, sterilising temp is 135-140 DEG C, and sterilization time is 4-8 seconds.
The present invention has found that contain substantial amounts of starch in chick-pea, the quality problems of precipitation, fat floating, bleed, gel and flocculation easily occurs in vegetable protein beverage prepared therefrom, therefore selection of the present invention to stabilizer has carried out following optimization by studying：
Chick-pea and black soya bean mixed slurry are taken, proteinaceous weight content 0.8g/100ml is diluted with water, adds conventional different model series compound emulsion agent solution to be tested, the results are shown in Table 1.
The stabilizer screening scheme of table 1 and result
From 1 table result, HS-3210-F02 type compound emulsion thickeners（The compound of sodium carboxymethylcellulose, stearoyl lactate, xanthans and sodium alginate）Effect is relatively preferable, now product without precipitation, fat-free floating the problems such as, it is thus determined that this compound emulsion thickener be stabilizer of the invention.
The present invention is also by studying discovery, conventional vegetable protein beverage beans and other raw materials can be filtered after immersion, defibrination, to ensure the mouthfeel and stability of product, and this product considers simplification production work and retained product complete nutrition ingredients, therefore, chick-pea, black soya bean and the fruit of Chinese wolfberry are after immersion, defibrination, mistake colloid mill, it is filtered, directly tested with magma, fully ensured that the reservation of the nutrient of product, pure in mouth feel.
The present invention has found that during rudiment, Chickpea Protein matter constituents have increase trend to chick-pea by studying, therefore by rudiment method to improve the content of protein, the protein component higher in order to obtain content, the present invention has carried out following optimization to chick-pea：
Take chick-pea, germinate in conventional manner at room temperature, record protein content in 0,1,2,3,5,7,9 days rudiment chick-pea of germination, as shown in figure 1, as a result show with the extension of chick-pea germination period, during more non-rudiment in the 3rd day, protein content increases by more than 7%, one up to the 9th day, lasting to rise, and bean seedlings start to come into leaves.Therefore, the chick-pea germination period sample of 3-9 days is selected, as chick-pea middle-aged and old type vegetable protein beverage raw material.
Invention further contemplates the sterilization effect of ultra high temperature short time sterilization temperature and time：
Take the good vegetarian Protein A solution of heating homogenization appropriate, sterilize 6s at 130 DEG C, 135 DEG C, 137 DEG C, 140 DEG C and 145 DEG C respectively, influence of the different high temperature to product sense index and total plate count is investigated, as a result determines that Suitable ranges are 135-140 DEG C, the results are shown in Table:2.
Influence of the different sterilising temps of table 2 to beverage
Take the good vegetarian Protein A solution of heating homogenization appropriate, sterilize 3s, 4s, 5s, 6s and 8s at 135 DEG C respectively, investigates beverage sense index and total plate count, as a result determine that suitable sterilization time scope, for 4-8s, the results are shown in Table 3.
Influence of the different sterilization times of table 3 to beverage
Advantage of the present invention：The present invention is by chick-pea and the big beans compatibility of black soya bean two, adding has warming and invigorating kidney Yang, the fruit of Chinese wolfberry for strengthening immunity of organisms is prepared into vegetable protein beverage, nutritional ingredient is more conducive to compared with solid product to absorb, phytoprotein, dietary fiber and the mineral element of abundant high-quality can be not only provided for mid-aged population, the also effect of the disease such as prevention and treatment person in middle and old age common hyperglycaemia, high fat of blood, play physical fitness, the effect such as promote longevity, process is simple, delicate mouthfeel, plant flavour are pure, nutrition easily absorbs, steady quality, be convenient for carrying and eat.
Brief description of the drawings：
Fig. 1 is the different sprouting stage protein content variation diagrams long of chick-pea.
Specific embodiment：
The present invention is further illustrated below by specific embodiment; following examples are specific embodiment of the present invention; but embodiments of the present invention are not limited by following embodiments; it is other it is any without departing from Spirit Essence of the invention and the change, modification, replacement made under principle, combine, simplification; equivalent substitute mode is should be, is included within protection scope of the present invention.
Embodiment
1
Dispensing
Chick-pea 10g, matrimony vine 8g, black soya bean 3g, compound emulsion thickener HS-3120-F02（Purchased from Guangzhou Hecheng Industry Co., Ltd.）2g, sodium bicarbonate 0.5g, acesulfame potassium 0.05g, Abbas sweet 0.15g, the green 3g of brilliant Red jujube flavor 0., Weir sweet smell Red jujube flavor 0.2g, 950 parts of water.
It is prepared by product
1) take chick-pea to germinate in conventional manner at room temperature, cultivate 3-9 days, take out, add water to the water surface it is dipped after, stirring removes floater, repeated washing 2~3 times, in 60 DEG C~80 DEG C dryings to moisture content mass content less than 10%；
2) chick-pea and black soya bean are taken, adds 360g water, 85 DEG C of immersion 60min to cross colloid mill and obtain mixed protein slurry；
3) fruit of Chinese wolfberry is taken, the hot-water soak 20min of 70 DEG C of 160g is added, sodium bicarbonate dissolving is added, regulation pH value is 6.6, obtains matrimony vine slurry；
4) acesulfame potassium is taken, Abbas is sweet and compound emulsion thickener is well mixed, in the hot water of be added to 110g 75 DEG C, 20min is processed with high-speed shearing machine, add mixed protein slurry, matrimony vine slurry, essence and remaining water, stir, obtain vegetarian Protein A solution；
5) taking the vegetarian Protein A solution for stirring carries out being heated to 60 DEG C, and the high-pressure homogeneous treatment of 30MPa repeats treatment 3 times, obtains vegetable protein homogenizing fluid；
6) vegetable protein homogenizing fluid is sterilized using instantaneous ultrahigh-temperature sterilization, 135 DEG C of temperature, time 8s is rapidly cooled to room temperature afterwards；
7) vegetable protein beverage after sterilizing cooling is taken, it is filling, obtain final product.
Product checking and study on the stability
Take packaged sample detection sense index, physical and chemical index and microbiological indicator, it is another to take during sample puts climatic chamber, adjustment temperature is 38 DEG C, relative humidity is 75%, zero day, 30 days, analysis of being tested to product in 60 days, 90 days after starting to preserve respectively, results sample places 90 days quality stability under 38 DEG C of temperature, the environment of relative humidity 75%.The results are shown in Table 4.
The Product checking of table 4 and study on the stability
Embodiment
2
Dispensing
Chick-pea 20g, matrimony vine 5g, black soya bean 2g, compound emulsion thickener HS-3120-F02（Purchased from Guangzhou Hecheng Industry Co., Ltd.）3g, sodium bicarbonate 1g, acesulfame potassium 0.1g, Abbas sweet 0.1g, the green 4g of brilliant Red jujube flavor 0., Weir sweet smell Red jujube flavor 0.4g, 968 parts of water.
It is prepared by product
1) chick-pea and black soya bean are taken, adds 396g water, 90 DEG C of immersion 50min to cross colloid mill and obtain mixed protein slurry；
2) fruit of Chinese wolfberry is taken, the hot-water soak 18min of 75 DEG C of 125g is added, sodium bicarbonate dissolving is added, regulation pH value is 6.8, obtains matrimony vine slurry；
3) acesulfame potassium is taken, Abbas is sweet and compound emulsion thickener is well mixed, in the hot water of be added to 100g 78 DEG C, 25min is processed with high-speed shearing machine, add mixed protein slurry, matrimony vine slurry, essence and remaining water, stir, obtain vegetarian Protein A solution；
4) taking the vegetarian Protein A solution for stirring carries out being heated to 70 DEG C, and the high-pressure homogeneous treatment of 40MPa repeats treatment 2 times, obtains vegetable protein homogenizing fluid；
5) vegetable protein homogenizing fluid is sterilized using instantaneous ultrahigh-temperature sterilization, 137 DEG C of temperature, time 5s is rapidly cooled to room temperature afterwards；
6) vegetable protein beverage after sterilizing cooling is taken, it is filling, obtain final product.
Product checking and study on the stability
The sample being made is taken, protein content is detected, is 1.08 g/100ml.
Embodiment
3
Dispensing
Chick-pea 30g, matrimony vine 3g, black soya bean 1g, compound emulsion thickener HS-3120-F02（Purchased from Guangzhou Hecheng Industry Co., Ltd.）4g, sodium bicarbonate 1.5g, acesulfame potassium 0.15g, Abbas sweet 0.05g, the green 5g of brilliant Red jujube flavor 0., Weir sweet smell Red jujube flavor 0.5g, 980 parts of water.
It is prepared by product
1) chick-pea and black soya bean are taken, adds 465g water, 95 DEG C of immersion 40min to cross colloid mill and obtain mixed protein slurry；
2) fruit of Chinese wolfberry is taken, the hot-water soak 15min of 80 DEG C of 90g is added, sodium bicarbonate dissolving is added, regulation pH value is 7.0, obtains matrimony vine slurry；
3) acesulfame potassium is taken, Abbas is sweet and compound emulsion thickener is well mixed, in the hot water of be added to 126g 80 DEG C, 20min is processed with high-speed shearing machine, add mixed protein slurry, matrimony vine slurry, essence and remaining water, stir, obtain vegetarian Protein A solution；
4) taking the vegetarian Protein A solution for stirring carries out being heated to 80 DEG C, and the high-pressure homogeneous treatment of 50MPa repeats treatment 2 times, obtains vegetable protein homogenizing fluid；
5) vegetable protein homogenizing fluid is sterilized using instantaneous ultrahigh-temperature sterilization, 140 DEG C of temperature, time 4s is rapidly cooled to room temperature afterwards；
6) vegetable protein beverage after sterilizing cooling is taken, it is filling, obtain final product.
Product checking
The sample being made is taken, protein content is detected, is 1.19 g/100ml.
Claims (8)
1. a kind of chick-pea middle-aged and old type vegetable protein beverage, it is characterised in that by weight, be made up of following raw materials：Chick-pea 10-30 parts, matrimony vine 3-8 parts, black soya bean 1-3 parts, 2-4 parts of compound emulsion thickener, sodium bicarbonate 0.5-1.5 parts, acesulfame potassium 0.05-0.15 parts, Abbas is sweet 0.05-0.15 parts, essence 0.5-1 parts, water 950-980 parts.
2. chick-pea middle-aged and old type vegetable protein beverage according to claim 1, it is characterised in that by weight, be made up of following raw materials：20 parts of chick-pea, 5 parts of matrimony vine, 2 parts of black soya bean, 3 parts of compound emulsion thickener, 1 part of sodium bicarbonate, 1 part of essence, 968 parts of water.
3. chick-pea middle-aged and old type vegetable protein beverage according to claim 1 and 2, it is characterised in that the weight content >=0.8g/100ml of protein in the beverage.
4. chick-pea middle-aged and old type vegetable protein beverage according to claim 1 and 2, it is characterised in that the compound emulsion thickener is the compound of sodium carboxymethylcellulose, stearoyl lactate, xanthans and sodium alginate.
5. the preparation method of the chick-pea middle-aged and old type vegetable protein beverage according to claim any one of 1-4, it is characterised in that comprise the following steps：
A, chick-pea and black soya bean are taken, add the water of both 15-20 times of gross weights, 85-95 DEG C of immersion 40-60min, mistake colloid mill to obtain mixed protein slurry；
B, the fruit of Chinese wolfberry is taken, add the hot-water soak 15-20min of 20-30 times 70-80 DEG C of weight, cross colloid mill, add sodium bicarbonate dissolving, regulation pH value is 6.6-7.0, obtains matrimony vine slurry；
C, take that acesulfame potassium, Abbas are sweet and compound emulsion thickener is well mixed, in the hot water of be added to 30-50 times of three's gross weight 75-80 DEG C, 20-30min is processed with high-speed shearing machine, add mixed protein slurry, matrimony vine slurry, essence and remaining water, stir, obtain vegetarian Protein A solution；
D, take the vegetarian Protein A solution for stirring and carry out heating homogenization, repeat 2-3 times, obtain vegetable protein homogenizing fluid；
E, by vegetable protein homogenizing fluid using instantaneous ultrahigh-temperature sterilization sterilize, room temperature is rapidly cooled to afterwards；
F, take sterilizing cooling after vegetable protein beverage, it is filling, obtain final product.
6. the preparation method of chick-pea middle-aged and old type vegetable protein beverage according to claim 5, it is characterised in that in step A, chick-pea is pre-processed in the following way：Chick-pea is taken to germinate in conventional manner at room temperature, cultivate 3-9 days, taking-up, add water to the water surface it is dipped after, stirring, removes floater, repeated washing 2~3 times, 10% is less than in 60 DEG C~80 DEG C dryings to moisture content mass content, 80-100 mesh sieves were crushed, rudiment olecranon bean powder is obtained.
7. the preparation method of chick-pea middle-aged and old type vegetable protein beverage according to claim 5, it is characterised in that in step D, the condition of the heating homogenization is 60-80 DEG C of temperature, pressure 30-50MPa.
8. the preparation method of the chick-pea middle-aged and old type vegetable protein beverage described in claim 5, it is characterised in that in step E, described instantaneous ultrahigh-temperature sterilization, sterilising temp is 135-140 DEG C, and sterilization time is 4-8 seconds.
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| CN201510481890.7A CN106689386A (en) | 2015-08-10 | 2015-08-10 | Chickpea vegetable protein drink for middle-aged and old people and preparation method thereof |
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| CN107751390A (en) * | 2017-10-25 | 2018-03-06 | 上海海洋大学 | A kind of low sugar chick-pea soymilk preparation method |
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Application publication date: 20170524 |