CN107047780A - A kind of auxotype almond milk using synchronous quenched enzymatic isolation method production - Google Patents
A kind of auxotype almond milk using synchronous quenched enzymatic isolation method production Download PDFInfo
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- CN107047780A CN107047780A CN201710257480.3A CN201710257480A CN107047780A CN 107047780 A CN107047780 A CN 107047780A CN 201710257480 A CN201710257480 A CN 201710257480A CN 107047780 A CN107047780 A CN 107047780A
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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
Abstract
The present invention relates to a kind of auxotype almond milk using synchronous quenched enzymatic isolation method production, the present invention comprises the following steps：The steps such as Feedstock treating, aqueous phase are quenched, oil phase is quenched, profit fusion, homogenization, filling and sterilizing.Being particular in that for the present invention is not required to addition emulsifying agent and stabilizer, using water as decentralized medium, using almond protein, edible oil as the dispersion of dispersed phase, by particular process, the uniform and stable almond bevertage of a kind of " albumen-self-emulsifying stabilization-grease " is spontaneously formed.
Description
Technical field
The present invention relates to a kind of auxotype almond milk using synchronous quenched enzymatic isolation method production, belong to food processing field.
Background technology
It with plant kernel, pulp etc. is primary raw material (such as almond) that vegetable protein beverage, which is, it is processed be made with plant
Albumen is the emulsion liquid drink of main body.Vegetable protein beverage is nutritious, not only rich in high-quality protein, also containing fat, dimension
Indispensable nutriment in the human life activities such as raw element, mineral matter.Compared with animal protein milk beverage, vegetable protein
Beverage unsaturated fatty acid content is higher and cholesterol is low, for preventing vascular sclerosis, diabetes from having positive meaning.China
Plant protein resource extremely enriches, and exploitation vegetable protein beverage new varieties are adapted to the eating habit of China consumer, enrich beverage
Product market.
Vegetable protein beverage is a kind of complicated thermodynamic unstable system, easily in thermal sterilization and subsequent storage
The middle rising phenomenon for producing protein and solid particle coagulation and fat, influences the quality of product.
The content of the invention
It is an object of the invention to provide a kind of auxotype almond milk using synchronous quenched enzymatic isolation method production, it is desirable to provide one
Plant the preparation method of the good almond bevertage of good and cheap, storage-stable.
A kind of auxotype almond milk using synchronous quenched enzymatic isolation method production, comprises the following steps：
(1) Feedstock treating：The almond dregs that cold-press squeezing almond is obtained are chosen, almond egg is prepared using alkali extraction and acid precipitation
In vain；
(2) aqueous phase is quenched：20 kilograms of almond protein is taken, 920 kilograms of drinking water is added, slurries is refined to 250- after mixing
280 mesh, carry out limited enzymatic hydrolysis, then add 5 kilograms of malt syrup, 180-200 grams of L-AA, zinc gluconate 50-
60 grams, 1.4-1.6 grams of thiamine hydrochloride, 1.4-1.6 grams of riboflavin is mixed, and is stirred 6-8 minutes at 34-36 DEG C, mixing speed
For 3800-4000 revs/min, A liquid is formed；
(3) oil phase is quenched：4 kilograms of absolute ethyl alcohol is weighed, is added in 30 kilograms of water, is mixed and stir, then at 10-12 points
10-11 kilograms of soybean oil is at the uniform velocity added in clock, 2-3 kilograms of olive oil, 3-4 kilograms of peanut oil forms B liquid；Mixing speed is
4000-4200 revs/min；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 14-16 minutes；Then
Insulated and stirred 16-18 minutes at 48-50 DEG C, mixing speed is 4000-4200 revs/min；
(5) homogenization, filling and sterilizing：Slurries are produced using filling, sterilization is carried out after colloid mill, homogenizer processing
Product.
Wherein, almond protein slurries carry out limited enzymatic hydrolysis using flavor protease, obtain micromolecule polypeptide；PH value in reaction
6.8-7.0,52-54 DEG C of reaction temperature, enzymolysis time 1.6-1.8 hours, the consumption 160-180U/g substrates of flavor protease.
The innovation of the present invention is：
1st, the present invention obtains the Asia with self-emulsifying effect after carrying out limited enzymatic hydrolysis using the almond protein of particular fineness
Albumen, " albumen-self-emulsifying stabilization-grease " form that can be to spontaneously form, uniform and stable provides ionic state aqueous phase.
2nd, using ethanol as initiator, it is introduced into grease is seamless in almond protein slurries, it is to avoid oil in fusion process
The layering of fat, it is ensured that the smooth formation of " albumen-self-emulsifying stabilization-grease " product, is minimum energy state product formation
CCP；In addition, ethanol progressively volatilizees, really during follow-up high temperature insulated and stirred, colloid mill and homogenization
The mouthfeel and performance for protecting final products are unaffected.
3rd, using at the uniform velocity flow plus in the form of carry out that oil phase is quenched and profit fusion (i.e. AB liquid is merged), and define what stream added
Time, is another CCP of the present invention, it is ensured that the formation of stable state " albumen-self-emulsifying stabilization-grease ".
4th, different from the preparation method of traditional plant protein beverage, the present invention is not added with emulsifying agent and stabilizer, using certainly
The mode of dynamic triggering system fusion reaches minimum energy state, and product stability is good, and storage performance is high.
Embodiment
The present invention is described in more detail below by embodiment.
Embodiment 1
(1) Feedstock treating：The almond dregs that cold-press squeezing almond is obtained are chosen, almond egg is prepared using alkali extraction and acid precipitation
In vain；(2) aqueous phase is quenched：20 kilograms of almond protein is taken, 920 kilograms of drinking water is added, slurries is refined to 280 mesh after mixing, adopted
Limited enzymatic hydrolysis, pH value in reaction 7.0,54 DEG C of reaction temperature, enzymolysis time 1.6 hours, local flavor albumen are carried out with flavor protease
The consumption 180U/g substrates of enzyme；Then, 5 kilograms of malt syrup, 200 grams of L-AA, 60 grams of zinc gluconate, hydrochloric acid are added
1.6 grams of thiamine, 1.6 grams of riboflavin is mixed, and is stirred 7 minutes at 34 DEG C, and mixing speed is 4000 revs/min, forms A liquid；
(3) oil phase is quenched：4 kilograms of absolute ethyl alcohol is weighed, is added in 30 kilograms of water, is mixed and stir, was then at the uniform velocity added in 12 minutes
Enter 10 kilograms of soybean oil, 3 kilograms of olive oil, 4 kilograms of peanut oil forms B liquid；Mixing speed is 4200 revs/min；(4) profit
Fusion：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 16 minutes；Then 18 points of insulated and stirred at 48 DEG C
Clock, mixing speed is 4200 revs/min；(5) homogenization, filling and sterilizing：Slurries are using progress after colloid mill, homogenizer processing
Filling, sterilization, obtains product.
Through test and appraisal, products taste is smooth, and average grain diameter is 192nm, and stability is good, can preserve 12 under 8~32 DEG C of environment
More than individual month.
Embodiment 2
(1) Feedstock treating：The almond dregs that cold-press squeezing almond is obtained are chosen, almond egg is prepared using alkali extraction and acid precipitation
In vain；(2) aqueous phase is quenched：20 kilograms of almond protein is taken, 920 kilograms of drinking water is added, slurries is refined to 280 mesh after mixing, adopted
Limited enzymatic hydrolysis, pH value in reaction 7.0,54 DEG C of reaction temperature, enzymolysis time 1.6 hours, local flavor albumen are carried out with flavor protease
The consumption 180U/g substrates of enzyme；Then, 5 kilograms of malt syrup, 200 grams of L-AA, 60 grams of zinc gluconate, hydrochloric acid are added
1.6 grams of thiamine, 1.6 grams of riboflavin is mixed, and is stirred 7 minutes at 34 DEG C, and mixing speed is 4000 revs/min, forms A liquid；
(3) oil phase is quenched：34 kilograms of drinking water are weighed, 10 kilograms of soybean oil, 3 kilograms of olive oil, peanut were at the uniform velocity added in 12 minutes
4 kilograms of oil, forms B liquid；Mixing speed is 4200 revs/min；(4) profit is merged：Using at the uniform velocity flow plus by the way of B liquid is added
A liquid, whole process is 16 minutes；Then insulated and stirred 18 minutes at 48 DEG C, mixing speed is 4200 revs/min；(5) it is homogeneous
Change, filling and sterilizing：Slurries obtain product using filling, sterilization is carried out after colloid mill, homogenizer processing.
Through test and appraisal, product average grain diameter is 383nm, and storage period is less than 5 months under 8~32 DEG C of environment.
The Product checking result of integrated embodiment 1 and 2 understands, each implementation steps of the invention are all linked with one another, mutual collaboration, lack one
Can not, the product stability of preparation is high, in good taste；The performance of product can be greatly reduced by simplifying or ignoring committed step.
Claims (2)
1. a kind of auxotype almond milk using synchronous quenched enzymatic isolation method production, it is characterised in that comprise the following steps：
(1) Feedstock treating：The almond dregs that cold-press squeezing almond is obtained are chosen, almond protein is prepared using alkali extraction and acid precipitation；
(2) aqueous phase is quenched：20 kilograms of almond protein is taken, 920 kilograms of drinking water is added, slurries is refined to 250-280 after mixing
Mesh, carries out limited enzymatic hydrolysis, then adds 5 kilograms of malt syrup, 180-200 grams of L-AA, zinc gluconate 50-60
Gram, 1.4-1.6 grams of thiamine hydrochloride, 1.4-1.6 grams of riboflavin is mixed, and is stirred 6-8 minutes at 34-36 DEG C, and mixing speed is
3800-4000 revs/min, form A liquid；
(3) oil phase is quenched：4 kilograms of absolute ethyl alcohol is weighed, is added in 30 kilograms of water, is mixed and stir, then in 10-12 minutes
10-11 kilograms of soybean oil is at the uniform velocity added, 2-3 kilograms of olive oil, 3-4 kilograms of peanut oil forms B liquid；Mixing speed is 4000-
4200 revs/min；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 14-16 minutes；Then 48-50
Insulated and stirred 16-18 minutes at DEG C, mixing speed is 4000-4200 revs/min；
(5) homogenization, filling and sterilizing：Slurries obtain product using filling, sterilization is carried out after colloid mill, homogenizer processing.
2. the production method according to claim 1 (2) step, it is characterised in that almond protein slurries use local flavor albumen
Enzyme carries out limited enzymatic hydrolysis, obtains micromolecule polypeptide；PH value in reaction 6.8-7.0,52-54 DEG C of reaction temperature, enzymolysis time 1.6-
1.8 hours, the consumption 160-180U/g substrates of flavor protease.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710257480.3A CN107047780A (en) | 2017-04-19 | 2017-04-19 | A kind of auxotype almond milk using synchronous quenched enzymatic isolation method production |
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| CN201710257480.3A CN107047780A (en) | 2017-04-19 | 2017-04-19 | A kind of auxotype almond milk using synchronous quenched enzymatic isolation method production |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936693A (en) * | 2018-06-27 | 2018-12-07 | 新疆大德恒生物股份有限公司 | A kind of nutriment and its production method containing almond polypeptide |
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| CN1935038A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Peanut-almond juice and its processing method |
| CN101731683A (en) * | 2010-02-11 | 2010-06-16 | 山西师范大学 | Technique for preparing almond peptide sports beverage and separating almond oil by enzyme process |
| CN102086466A (en) * | 2009-12-02 | 2011-06-08 | 中国农业科学院农产品加工研究所 | Almond functional hybrid peptide and preparation method thereof |
| CN102687891A (en) * | 2012-06-05 | 2012-09-26 | 北京林业大学 | Wild almond polypeptide beverage product and method for preparing same |
| CN102703205A (en) * | 2012-06-27 | 2012-10-03 | 饶攀 | Cold grinded vegetable oil and preparation method of vegetable protein beverage |
| CN103519306A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Five-nutlet vegetable protein drink and preparation method thereof |
| CN103549112A (en) * | 2013-10-31 | 2014-02-05 | 中国食品发酵工业研究院 | Preparation method for peach kernel protein powder |
| CN103689097A (en) * | 2013-11-27 | 2014-04-02 | 贺永红 | Production technology of peach and apricot kernel compound protein beverage |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
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2017
- 2017-04-19 CN CN201710257480.3A patent/CN107047780A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935038A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Peanut-almond juice and its processing method |
| CN102086466A (en) * | 2009-12-02 | 2011-06-08 | 中国农业科学院农产品加工研究所 | Almond functional hybrid peptide and preparation method thereof |
| CN101731683A (en) * | 2010-02-11 | 2010-06-16 | 山西师范大学 | Technique for preparing almond peptide sports beverage and separating almond oil by enzyme process |
| CN102687891A (en) * | 2012-06-05 | 2012-09-26 | 北京林业大学 | Wild almond polypeptide beverage product and method for preparing same |
| CN102703205A (en) * | 2012-06-27 | 2012-10-03 | 饶攀 | Cold grinded vegetable oil and preparation method of vegetable protein beverage |
| CN103519306A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Five-nutlet vegetable protein drink and preparation method thereof |
| CN103549112A (en) * | 2013-10-31 | 2014-02-05 | 中国食品发酵工业研究院 | Preparation method for peach kernel protein powder |
| CN103689097A (en) * | 2013-11-27 | 2014-04-02 | 贺永红 | Production technology of peach and apricot kernel compound protein beverage |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108936693A (en) * | 2018-06-27 | 2018-12-07 | 新疆大德恒生物股份有限公司 | A kind of nutriment and its production method containing almond polypeptide |
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Application publication date: 20170818 |