CN107114478A - A kind of quenched enzymolysis of compound walnut beverage synchronizes preparation method - Google Patents
A kind of quenched enzymolysis of compound walnut beverage synchronizes preparation method Download PDFInfo
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- CN107114478A CN107114478A CN201710257522.3A CN201710257522A CN107114478A CN 107114478 A CN107114478 A CN 107114478A CN 201710257522 A CN201710257522 A CN 201710257522A CN 107114478 A CN107114478 A CN 107114478A
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- kilograms
- walnut
- quenched
- minutes
- liquid
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
Abstract
Preparation method is synchronized the present invention relates to a kind of quenched enzymolysis of compound walnut beverage, 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 walnut protein, edible oil as the dispersion of dispersed phase, by particular process, the uniform and stable walnut beverage of a kind of " albumen-self-emulsifying stabilization-grease " is spontaneously formed.
Description
Technical field
Preparation method is synchronized the present invention relates to a kind of quenched enzymolysis of compound walnut beverage, belongs to food processing neck
Domain.
Background technology
It with plant kernel, pulp etc. is primary raw material (such as walnut kernel) that vegetable protein beverage, which is, it is processed be made to plant
Thing albumen is the emulsion liquid drink of main body.Vegetable protein beverage is nutritious, not only rich in high-quality protein, also containing fat,
Indispensable nutriment in the human life activities such as vitamin, mineral matter.Compared with animal protein milk beverage, plant egg
White beverage unsaturated fatty acid content is higher and cholesterol is low, for preventing vascular sclerosis, diabetes from having positive meaning.I
State's plant protein resource extremely enriches, and exploitation vegetable protein beverage new varieties are adapted to the eating habit of China consumer, enrich drink
Expect 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 outward appearance of product.
The content of the invention
Preparation method is synchronized it is an object of the invention to provide a kind of quenched enzymolysis of compound walnut beverage, it is desirable to provide
A kind of preparation method of the good walnut beverage of good and cheap, storage-stable.
A kind of quenched enzymolysis of compound walnut beverage synchronizes preparation method, comprises the following steps：
(1) Feedstock treating：The walnut dregs that cold-press squeezing walnut kernel is obtained are chosen, walnut egg is prepared using alkali extraction and acid precipitation
In vain；
(2) aqueous phase is quenched：20 kilograms of walnut 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 white granulated sugar, mix, and are stirred 20-22 minutes at 46-48 DEG C, stirring speed
Spend for 3200-3400 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 at 6-8 minutes
16-18 kilograms of the edible palm oil that fusing point is 8 DEG C is inside at the uniform velocity added, B liquid is formed；Mixing speed is 3600-3800 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 10-12 minutes；Then
Insulated and stirred 15 minutes at 46-48 DEG C, mixing speed is 3600-3800 revs/min；
(5) homogenization, filling and sterilizing：Slurries are produced using filling, sterilization is carried out after colloid mill, homogenizer processing
Product.
Wherein, walnut protein slurries synchronize limited enzymatic hydrolysis using neutral proteinase and flavor protease, obtain spy
Determine the micromolecule polypeptide of molecular weight section；PH value in reaction 6.5-7.5,50-55 DEG C of reaction temperature, enzymolysis time 2.2-2.4 hours, in
The consumption of property protease and flavor protease is respectively 20-30U/g substrates and 100-120U/g substrates.
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 walnut 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 edible oil is seamless in walnut protein slurries, it is to avoid in fusion process
The layering of grease, 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 during follow-up high temperature insulated and stirred, colloid mill and homogenization,
Ensure that the mouthfeel and performance of 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 walnut dregs that cold-press squeezing walnut kernel is obtained are chosen, walnut egg is prepared using alkali extraction and acid precipitation
In vain；(2) aqueous phase is quenched：20 kilograms of walnut protein is taken, 920 kilograms of drinking water is added, slurries is refined to 250 mesh after mixing, adopted
Limited enzymatic hydrolysis, pH value in reaction 7.0,55 DEG C of reaction temperature, enzymolysis time are synchronized with neutral proteinase and flavor protease
2.2 hours, the consumption of neutral proteinase and flavor protease was respectively 30U/g substrates and 100U/g substrates；After enzymolysis, add white
5 kilograms of granulated sugar, is mixed, and is stirred 20 minutes at 48 DEG C, and mixing speed is 3400 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, it is 8 DEG C that fusing point was then at the uniform velocity added in 8 minutes
18 kilograms of edible palm oil, forms B liquid；Mixing speed is 3800 revs/min；(4) profit is merged：Using at the uniform velocity flow plus by the way of
B liquid is added into A liquid, whole process is 11 minutes；Then insulated and stirred 15 minutes at 48 DEG C, mixing speed is 3600 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, filling and 115 DEG C of sterilizations are carried out, are obtained
To product.
Through test and appraisal, products taste is smooth, and average grain diameter is 186nm, and stability is good, can preserve 12 under 8~32 DEG C of environment
More than individual month.
The contrast test of embodiment 2
(1) Feedstock treating：The walnut dregs that cold-press squeezing walnut kernel is obtained are chosen, walnut egg is prepared using alkali extraction and acid precipitation
In vain；(2) aqueous phase is quenched：20 kilograms of walnut protein is taken, 920 kilograms of drinking water is added, slurries is refined to 250 mesh after mixing, adopted
Limited enzymatic hydrolysis, pH value in reaction 7.0,55 DEG C of reaction temperature, enzymolysis time are synchronized with neutral proteinase and flavor protease
2.2 hours, the consumption of neutral proteinase and flavor protease was respectively 30U/g substrates and 100U/g substrates；After enzymolysis, add white
5 kilograms of granulated sugar, is mixed, and is stirred 20 minutes at 48 DEG C, and mixing speed is 3400 revs/min, forms A liquid；(3) oil phase is quenched：
34 kilograms of drinking water are weighed, 18 kilograms of the edible palm oil that fusing point is 8 DEG C was at the uniform velocity added in 8 minutes, B liquid is formed；Stirring speed
Spend for 3800 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 11 minutes；
Then insulated and stirred 15 minutes at 48 DEG C, mixing speed is 3600 revs/min；(5) homogenization, filling and sterilizing：Slurries are used
After colloid mill, the processing of 35MPa homogenizers, filling and 115 DEG C of sterilizations are carried out, product is obtained.
Through test and appraisal, product average grain diameter is 363nm, and storage period is less than 6 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 Manufacture of Walnut Milk product stability of preparation is high, in good taste；The property of product can be greatly reduced by simplifying or ignoring committed step
Energy.
Claims (2)
1. a kind of quenched enzymolysis of compound walnut beverage synchronizes preparation method, it is characterised in that comprise the following steps：
(1) Feedstock treating：The walnut dregs that cold-press squeezing walnut kernel is obtained are chosen, walnut protein is prepared using alkali extraction and acid precipitation；
(2) aqueous phase is quenched：20 kilograms of walnut 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 white granulated sugar, mixes, and is stirred 20-22 minutes at 46-48 DEG C, mixing speed
For 3200-3400 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, it is then even in 6-8 minutes
Speed adds 16-18 kilograms of the edible palm oil that fusing point is 8 DEG C, forms B liquid；Mixing speed is 3600-3800 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 10-12 minutes；Then 46-48
Insulated and stirred 15 minutes at DEG C, mixing speed is 3600-3800 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 walnut protein slurries use neutral protein
Enzyme and flavor protease synchronize limited enzymatic hydrolysis, obtain the micromolecule polypeptide of specified molecular weight section；PH value in reaction 6.5-
7.5,50-55 DEG C of reaction temperature, enzymolysis time 2.2-2.4 hours, the consumption of neutral proteinase and flavor protease is respectively 20-
30U/g substrates and 100-120U/g substrates.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257522.3A CN107114478A (en) | 2017-04-19 | 2017-04-19 | A kind of quenched enzymolysis of compound walnut beverage synchronizes preparation method |
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| CN201710257522.3A CN107114478A (en) | 2017-04-19 | 2017-04-19 | A kind of quenched enzymolysis of compound walnut beverage synchronizes preparation method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393190A (en) * | 2013-06-09 | 2013-11-20 | 大连工业大学 | Method for preparing walnut protein beverage |
| CN104172413A (en) * | 2014-08-07 | 2014-12-03 | 陕西天玉实业有限公司 | Preparation method of walnut polypeptide beverage |
| CN106071533A (en) * | 2016-06-15 | 2016-11-09 | 阜阳市四季旺食品有限公司 | A kind of Radix Puerariae walnut peptide composite beverage and preparation method thereof |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
-
2017
- 2017-04-19 CN CN201710257522.3A patent/CN107114478A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393190A (en) * | 2013-06-09 | 2013-11-20 | 大连工业大学 | Method for preparing walnut protein beverage |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
| CN104172413A (en) * | 2014-08-07 | 2014-12-03 | 陕西天玉实业有限公司 | Preparation method of walnut polypeptide beverage |
| CN106071533A (en) * | 2016-06-15 | 2016-11-09 | 阜阳市四季旺食品有限公司 | A kind of Radix Puerariae walnut peptide composite beverage and preparation method thereof |
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Application publication date: 20170901 |