CN107410505A - A kind of jujube peanut dandelion compound plant protein beverage and preparation method thereof - Google Patents
A kind of jujube peanut dandelion compound plant protein beverage and preparation method thereof Download PDFInfo
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- CN107410505A CN107410505A CN201710243090.0A CN201710243090A CN107410505A CN 107410505 A CN107410505 A CN 107410505A CN 201710243090 A CN201710243090 A CN 201710243090A CN 107410505 A CN107410505 A CN 107410505A
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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 invention discloses a kind of jujube peanut dandelion compound plant protein beverage and preparation method thereof, include the raw material of following percentage：Magma：Jujube juice 25~65%, peanut paste 35~75%；Auxiliary material：Dandelion millet paste 12~20%, white granulated sugar 5~12%, stabilizer 0.1~0.5%, emulsifying agent 0.1~0.5%, each auxiliary material percentage are the values compared with magma.The invention belongs to health drink processing technique field, it is low specifically to there is provided a kind of cost, palatability is good, and nutritive value is high, absorption easy to digest, system is uniform and stable, has and improves immunity, strengthens resistance against diseases, accumulating and the jujube peanut dandelion compound plant protein beverage of instant, and a kind of simple production process, production cost is low, the preparation method without any pollution.
Description
Technical field
The invention belongs to health drink processing technique field, in particular to a kind of jujube peanut dandelion compound plant protein
Beverage and preparation method thereof.
Background technology
Jujube, also known as jujube.Just it is listed in since ancient times one of " five fruits " (peach, Lee, plum, apricot, jujube), it is with a long history.It is red
Jujube is rich in CAMP, have enhancing muscular strength, dispelling fatigue, expansion blood vessel, enhancing myocardial contractive power, improve myocardial nutrition,
Play the role of to prevention and cure of cardiovascular disease good.The characteristics of jujube is most prominent is vitamin content height.A clinic abroad
Research display：The continuous patient for eating jujube, Health restoration eat fast more than 3 times of vitamin medicament than merely.Therefore, jujube just has
The good reputation of " natural complex ball ".The traditional Chinese medical science thinks that shelled peanut is mild-natured, sweet, enters spleen, lung channel, can be amusing and stomach, moistening lung
Phlegm, nourish regulating the qi flowing in the channels, clearing cough-relieving, to it is malnutritive, deficiency of food is weak, the few phlegm of cough caused by dryness, spitting of blood, bleeding from the gum nosebleed epistaxis, cutaneous purpura, puerpera
Breast is less and the illness such as dry feces has dietary function.Contain more than ten kinds of amino acid needed by human body in peanut protein, have to human body and carry
High intelligence, the effect for strengthening memory.Peanut and jujube adapted energy tonifying spleen benefit blood, hemostasis., anaemia few to insufficiency of the spleen blood, blood platelet
The bleedings such as reduction property purpura, hemophilia have certain curative effect.
Dandelion also known as grandmother's fourth, Gu Guding, dandelion, have a medicine-food two-purpose, dandelion rich in choline, synanthrin,
The various nutrients such as taraxol, organic acid, glucose, Vc, Vd, carrotene, contain abundant trace element simultaneously, especially
Prominent is the mineral matter wherein containing needed by human body such as substantial amounts of iron, Ca.《Compendium of Materia Medica》Record, dandelion flat property and sweet taste is micro-
Hardship, there are clearing heat and detoxicating, dispersing swelling and dissipating binds and galgctogogue action, it is largely effective to treatment mastitis.In addition dandelion also has diuresis, delayed
Rush down, removing jaundice subcutaneous ulcer, cholagogic and other effects, be widely used in clinic.Famous American nutrition and health care expert Earl Mindell's is newest
Research shows：Dandelion is natural diuretics and aid digestion holy product；Containing abundant mineral matter, prevention iron deficiency is not only assisted in
Caused anemia, and contained a large amount of potassium compositions can also adjust internal water salt balance jointly with sodium, and make heart rate just
Often；Containing abundant lecithin, hepatic sclerosis can be prevented, strengthen the function of liver and courage.
The method that beverage is prepared using plant protein of the peanut is had been reported that both at home and abroad.Chinese patent application 93102368.8 is public
A kind of production method of peanut protein solid drink is opened, using screening shelled peanut immersion, peeling, slagging-off, degreasing, homogeneous, spray
The technical process such as mist drying, obtain powdery peanut protein solid drink.The major defect of the production method be a, raw material only with
Shelled peanut, cost are high；B, technological process is complicated, it is necessary to which more device, capital expenditure are big；C, in process, peanut by
Hot temperature is high, easily causes peanut nutrition component damages；D, easily it is layered, stores when fat content crosses high product dissolving in peanut protein powder
The Tibetan phase is short；E, flavor is not good enough, and the content of protein is low in product.
Traditional peanut dairy products, composition is single, taste bad, lacks dietary fiber, and nutrition is non-digestible, the slurries of jujube
For acidity, peanut paste is neutrality, and they are directly mixed together, and peanut protein is easily denatured generation precipitation, causes product can not
Homogeneous dispersion is formed, and dandelion component is added in jujube peanut protein drink and has no report.
The content of the invention
To solve above-mentioned existing problem, it is contemplated that overcome the deficiencies in the prior art, the first purpose be to provide it is a kind of into
This is low, and palatability is good, and nutritive value is high, and absorption easy to digest, system is uniform and stable, has and improves immunity, strengthens resistance against diseases,
Accumulating and the jujube peanut dandelion compound plant protein beverage of instant；The second purpose is to provide a kind of production technology letter
Single, production cost is low, the preparation method without any pollution.
An object of the present invention can be achieved by the following technical measures：A kind of jujube peanut dandelion composite plant egg
White beverage, include the raw material of following percentage：Magma：Jujube juice 25~65%, peanut paste 35~75%；Auxiliary material：Dandelion herb tea
Soup 12~20%, white granulated sugar 5~12%, stabilizer 0.1~0.5%, emulsifying agent 0.1~0.5%, each auxiliary material percentage are
Value compared with magma.
Further, a kind of jujube peanut dandelion compound plant protein beverage, the raw material of following percentage is included：It is former
Slurry：Jujube juice 60%, peanut paste 40%；Auxiliary material：Dandelion millet paste 17%, white granulated sugar 6%, stabilizer 0.4%, emulsifying agent
0.45%, each auxiliary material percentage is the value compared with magma.
Further, the stabilizer includes xanthans and sodium alginate, the weight point of the xanthans and sodium alginate
Number is than being 1:(0.8~1.2).
Further, the emulsifying agent includes monoglyceride and sucrose-fatty sodium, monoglyceride and the sucrose-fatty sodium
Weight fraction ratio be 1:(0.8~1.2).
The second object of the present invention can be achieved by the following technical measures：A kind of jujube peanut dandelion composite plant egg
The preparation method of white beverage, comprises the following steps：
1) raw material selection：Selection nothing is gone mouldy, the shelled peanut that flavor is dense；The jujube for going rotten and going bad, damaging by worms is rejected, chooses quality
Good jujube；Fresh dandelion herb is taken, picks impurity and the blade of damage；
2) squeeze the juice and clarify：According to weight ratio it is 1 by shelled peanut and water：5 ratio is squeezed the juice, then uses filtered through gauze respectively,
Peanut paste is obtained after clarification, it is standby that peanut paste is put into refrigerator；Jujube is precooked with boiling water, drained water after well-done, control jujube with
The weight ratio of water is 1：9 are squeezed the juice, and then add pectinase enzymatic hydrolysis into jujube juice, then with filtered through gauze, after clarification
Jujube juice, it is standby to put refrigerator；Fresh dandelion herb is cleaned into cut-out, 60 DEG C of dryings of temperature control are complete by dried dandelion
Grass is broken to obtain dandelion herb powder, then by dandelion herb powder and water according to weight ratio is 3:After 25 ratio mixing, use
Be boiled by fire, after make small fire infusion 1h into, filter, remove filter residue produce dandelion millet paste, cool standby；
3) dispensing：Jujube juice, peanut paste, dandelion millet paste, white granulated sugar, stabilizer and emulsification are weighed according to aforementioned proportion
Agent；
4) pretreatment of stabilizer and emulsifying agent：It is first that stabilizer is dry-mixedly dry-mixed according to aforementioned proportion with white granulated sugar
Thing, dry-blend is dissolved with 60~70 DEG C of hot water, continue to be heated to 95 DEG C, maintain 15min, treat that it is cooled to 45 DEG C, add
Feed liquid one is mixed evenly to obtain in emulsifying agent；
5) feed liquid mixes：The above-mentioned jujube juice handled well, peanut paste and dandelion millet paste are added into feed liquid one, according to upper
Ratio mixing is stated, stirring, heats to obtain homogeneous feed liquid two；
6) it is filling：The above-mentioned homogeneous tinning while hot of feed liquid two is sealed；
7) sterilization cooling：15min is kept to sterilize homogeneous feed liquid two at a temperature of 121 DEG C, then sub-sectional cooling
Produce jujube peanut dandelion compound plant protein beverage of the present invention.
Further, in step 2), being added into jujube juice during pectinase enzymatic hydrolysis, the controlled enzymatic hydrolysis time is 3h,
Controlled enzymatic hydrolysis temperature is 50 DEG C, control ph 4.0, and the weight fraction that the pectase accounts for jujube juice is 0.2%.
Obtained and had the beneficial effect that using the such scheme present invention：Jujube peanut dandelion compound plant protein drink of the present invention
Material, without any pollution and harmful adding ingredient, being perfectly combined for jujube and plant protein of the peanut is securely and reliably realized, was both had
The alimentary health-care function of jujube juice and its unique flavor, there are the functional component and fragrance of peanut again, be collection nutrition, health care, wind
Taste is in the vegetable protein drinks of one；The innovative addition dandelion millet paste component of this programme, can make human body fully absorb Pu
The mineral matter enriched in public English millet paste, it can help to prevent iron-deficiency anemia, water salt balance in auxiliary adjustment body, there is reinforcing liver
Effect, cholesterol can be reduced, indigestion and constipation, peace and quiet blood, also with antiviral, anti-inflammation work can be alleviated
With immunity of organisms can be improved for a long time by drinking；The products taste is tasty and refreshing, and pleasant aroma is nutritious, moderate viscosity, and system is equal
Even stabilization, it is no precipitation and lamination, at normal temperatures under the conditions of the shelf-life be 180 days.
Brief description of the drawings
Fig. 1 is influence curve figure of the pectin enzyme dosage to jujube crushing juice rate.
Fig. 2 is influence curve figure of the enzymolysis time to jujube hydrolysis result.
Fig. 3 is influence curve figure of the hydrolysis temperature to jujube hydrolysis result.
Fig. 4 is influence curve figures of the different pH to jujube hydrolysis result.
Fig. 5 is the standard curve of protein determination.
Fig. 6 is influence curve figure of the jujube juice proportion to product quality.
Fig. 7 is influence curve figure of the white granulated sugar addition to product quality.
Fig. 8 is influence curve figure of the different emulsifiers addition to product sensory evaluation result.
Fig. 9 is influence curve figure of the different stabilizers addition to product quality.
Figure 10 is influence curve figure of the dandelion millet paste addition to drink quality.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only the part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area
All other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1, a kind of jujube peanut dandelion compound plant protein beverage, include the raw material of following percentage：Magma：
Jujube juice 60%, peanut paste 40%；Auxiliary material：Dandelion millet paste 12%, white granulated sugar 6%, stabilizer 0.4%, emulsifying agent 0.4%,
Each auxiliary material percentage is the value compared with magma.
The preparation method of this jujube peanut dandelion compound plant protein beverage, comprises the following steps：
1) raw material selection：Selection nothing is gone mouldy, the shelled peanut that flavor is dense；The jujube for going rotten and going bad, damaging by worms is rejected, chooses quality
Good jujube；Fresh dandelion herb is taken, picks impurity and the blade of damage；
2) squeeze the juice and clarify：According to weight ratio it is 1 by shelled peanut and water：5 ratio is squeezed the juice, then uses filtered through gauze respectively,
Peanut paste is obtained after clarification, it is standby that peanut paste is put into refrigerator；Jujube is precooked with boiling water, drained water after well-done, control jujube with
The weight ratio of water is 1：9 are squeezed the juice, and then add pectinase enzymatic hydrolysis into jujube juice, then with filtered through gauze, after clarification
Jujube juice, it is standby to put refrigerator；Fresh dandelion herb is cleaned into cut-out, 60 DEG C of dryings of temperature control are complete by dried dandelion
Grass is broken to obtain dandelion herb powder, then by dandelion herb powder and water according to weight ratio is 3:After 25 ratio mixing, use
Be boiled by fire, after make small fire infusion 1h into, filter, remove filter residue produce dandelion millet paste, cool standby；
3) dispensing：Jujube juice, peanut paste, dandelion millet paste, white granulated sugar, stabilizer and emulsification are weighed according to aforementioned proportion
Agent；
4) pretreatment of stabilizer and emulsifying agent：It is first that stabilizer is dry-mixedly dry-mixed according to aforementioned proportion with white granulated sugar
Thing, dry-blend is dissolved with 60~70 DEG C of hot water, continue to be heated to 95 DEG C, maintain 15min, treat that it is cooled to 45 DEG C, add
Feed liquid one is mixed evenly to obtain in emulsifying agent；
5) feed liquid mixes：The above-mentioned jujube juice handled well, peanut paste and dandelion millet paste are added into feed liquid one, according to upper
Ratio mixing is stated, stirring, heats to obtain homogeneous feed liquid two；
6) it is filling：The above-mentioned homogeneous tinning while hot of feed liquid two is sealed；
7) sterilization cooling：15min is kept to sterilize homogeneous feed liquid two at a temperature of 121 DEG C, then sub-sectional cooling
Produce jujube peanut dandelion compound plant protein beverage of the present invention.
Embodiment 2, a kind of jujube peanut dandelion compound plant protein beverage, include the raw material of following percentage：Magma：
Jujube juice 35%, peanut paste 65%；Auxiliary material：Dandelion millet paste 12%, white granulated sugar 8%, stabilizer 0.3%, emulsifying agent 0.3%,
Each auxiliary material percentage is the value compared with magma.
Preparation method is the same as embodiment 1.
Embodiment 3, a kind of jujube peanut dandelion compound plant protein beverage, include the raw material of following weight fraction：It is red
Jujube juice 45%, peanut paste 55%, dandelion millet paste 16%, white granulated sugar 10%, stabilizer 0.4%, emulsifying agent 0.4%.
Preparation method is the same as embodiment 1.
Embodiment 4, a kind of jujube peanut dandelion compound plant protein beverage, include the raw material of following percentage：Magma：
Jujube juice 55%, peanut paste 45%；Auxiliary material：Dandelion millet paste 18%, white granulated sugar 6%, stabilizer 0.5%, emulsifying agent 0.5%,
Each auxiliary material percentage is the value compared with magma.
Preparation method is the same as embodiment 1.
Embodiment 5, a kind of jujube peanut dandelion compound plant protein beverage, include the raw material of following percentage：Magma：
Jujube juice 65%, peanut paste 35%；Auxiliary material：Dandelion millet paste 15%, white granulated sugar 12%, stabilizer 0.1%, emulsifying agent 0.1%,
Each auxiliary material percentage is the value compared with magma.
Preparation method is the same as embodiment 1.
The present invention is in R＆D process is tested, to each in jujube peanut dandelion compound plant protein beverage preparation scheme
Component proportion and other technological parameters have carried out detailed research.
1st, to the research of jujube enzymatic hydrolysis condition.
1) influence of the pectin enzyme dosage to jujube hydrolysis result.
Experimentation is as follows：The pectase of addition 0.1%, 0.2%, 0.3%, 0.4%, 0.5% in jujube juice, adjustment
Jujube juice pH value is 4.0, and 3h is digested in 50 DEG C.Shadow of the pectin enzyme dosage to hydrolysis result is determined according to the situation of jujube crushing juice rate
Ring.
As shown in figure 1, influence curve figure of the pectin enzyme dosage to jujube crushing juice rate is drawn out by experiment, from Fig. 1 to red
The influence of jujube juice crushing juice rate is as can be seen that as the increase of enzyme dosage, the crushing juice rate of jujube juice are consequently increased.Such as result of the test
Shown, when pectin enzyme dosage is 0.2%, the crushing juice rate of jujube is 80%, and during pectin enzyme dosage 0.3%, the crushing juice rate of jujube is several
Do not improve, can be ignored.Consider experimentation cost, in orthogonal test pectin enzyme dosage factor be set to 0.1%, 0.2%,
0.3%.
2) influence of the enzymolysis time to jujube hydrolysis result.
Experimentation is as follows：The pectase of addition 0.3% in jujube juice, adjustment jujube juice pH value is 4.0, in 50 DEG C points
Not Mei Xie 1h, 2h, 3h, 4h, 5h, influence of the media event to hydrolysis result is determined according to the situation of jujube crushing juice rate.
, can be with from Fig. 2 as shown in Fig. 2 draw out influence curve figure of the enzymolysis time to jujube hydrolysis result by experiment
Find out, increase over time, crushing juice rate is consequently increased, and when the time to 3h, crushing juice rate just increases and reduced over time.Cause
Pectinase treatment time factor elects 2.5h, 3h, 3.5h as in this orthogonal test.
3) influence of the hydrolysis temperature to jujube hydrolysis result.
Experimentation is as follows：The pectase of addition 0.3% in jujube juice, adjustment jujube juice pH value is 4.0, respectively at 30
DEG C, 40 DEG C, 50 DEG C, 60 DEG C, 70 DEG C enzymolysis 3h.Shadow of the enzymolysis time to hydrolysis result is determined according to the situation of jujube crushing juice rate
Ring.
As shown in figure 3, influence curve figure of the hydrolysis temperature to jujube hydrolysis result is drawn out by experiment, can from Fig. 3
To find out, the optimum temperature of pectinase treatment jujube juice is that crushing juice rate increases with the increase of temperature near 50 DEG C, is arrived
After optimum temperature, crushing juice rate is reduced with the increase of temperature；Secondly, temperature is higher, in jujube nutriment destroy compared with
Greatly, therefore jujube juice orthogonal test temperature is set to 40,50,60 DEG C.
4) influences of the different pH to jujube hydrolysis result.
Experimentation is as follows：The pectase of addition 0.3% in jujube juice, adjustment jujube juice pH value is respectively 3.0,4.0,
5.0th, 6.0,7.0, digest 3h in 50 DEG C.Influences of the enzymolysis pH to hydrolysis result is determined according to the situation of jujube crushing juice rate.
, can be with from Fig. 4 as shown in figure 4, draw out influence curve figures of the different pH to jujube hydrolysis result by experiment
Find out, the optimum pH of pectinase treatment jujube juice is near 4.0, and within the specific limits with the rise of temperature, juice
Rate also increases, and has arrived after optimal pH, is reduced on the contrary with pH rise crushing juice rate.Due in test to large quantities of fruit juice
It is inconvenient to carry out pH regulations, while a certain amount of chemical substance is added in jujube juice, it is unfavorable to jujube juice quality control.Cause
PH factors elect 3,4,5 as in this orthogonal test.
5) design of jujube enzymatic hydrolysis condition orthogonal test
Consider that pectase influences on jujube crushing juice rate, this experiment, how much for criterion, is digested with crushing juice rate from influence
Four factors of effect：Pectin enzyme dosage, hydrolysis temperature, enzymolysis time and enzymolysis pH value, it is horizontal using three, design four factors three
Level is L9 (34) experimental factor water-glass come determine digest jujube juice optimal processing parameter, finally filter out optimal bar
Part.
Four pH value, treatment temperature, processing time and pectin enzyme dosage factors are selected, are referred to using jujube crushing juice rate as experiment
Mark, result of the test are shown in Table 1.
The jujube crushing juice rate orthogonal experiments analytical table of table 1
Analyzed according to table 1, time, pH, temperature influence notable, each factor function influence size sequence on jujube crushing juice rate
For：B ＞ D ＞ C ＞ A, i.e.,：Processing time ＞ treatment temperature ＞ pH ＞ pectin enzyme amount, optimised process assembled scheme are A2B2C2D2.
That is jujube enzymatic hydrolysis condition is：Processing time 3h, 50 DEG C for the treatment of temperature, pH4.0, pectin enzyme amount 0.2%.
Then the standard curve of protein determination is drawn by testing, operating process is as follows：7 test tubes are taken, are pipetted respectively
Standard casein solution 0mL, 0.01mL, 0.02mL, 0.03mL, 0.04mL, 0.05mL, 0.06mL, are separately sequentially added into
0.15mol/L NaCl 0.10mL, 0.09mL, 0.08mL, 0.07mL, 0.06mL, 0.05mL, 0.04mL, each test tube add
Coomassie brilliant blue reagent 5mL, shakes up, using No. 0 pipe as blank control in 1h, the colorimetric at 595nm.Using A595nm as ordinate,
Standard protein content is abscissa, draws standard curve such as Fig. 5.
2nd, to the research of composite protein beverage allotment.
1) influence of Chinese date juice and peanut paste addition to quality of finished.
Experimentation is as follows：Respectively with magma：Jujube juice 30%, peanut paste 70%；Jujube juice 40%, peanut paste 60%；
Jujube juice 50%, peanut paste 50%；Jujube juice 60%, peanut paste 40%；Jujube juice 70%, peanut paste 30%；Auxiliary material：Sucrose
6%th, stabilizer 0.4%, emulsifying agent 0.3%, (each auxiliary material percentage is the value compared with magma) allotment raw material, product warp
Sensory evaluation scores, judge influence of two material rates to product quality.Formula allocates raw material respectively more than, and product is commented through sense organ
Get result shown in Fig. 6.Sensory evaluation scores fraction highest when jujube juice proportion is 60%, before it in incremental shape
State, taper off state after which.
2) influence of the sugaring amount to protein beverage quality.
Experimentation is as follows：3%, 4%, 5%, 6%, 7% white granulated sugar is added respectively in protein beverage, with magma：
Jujube juice 60%, peanut paste 40%, auxiliary material：Stabilizer 0.4%, emulsifying agent 0.3%, formulated product.Product is through sensory evaluation scores, choosing
Select optimal sugaring amount.
The sweetener commonly used in vegetable protein beverage is usually white granulated sugar, and its quality has direct shadow to product quality
Ring.3%, 4%, 5%, 6%, 7% white granulated sugar is added respectively in protein beverage, with magma：Jujube juice 60%, peanut paste
40%, auxiliary material：Stabilizer 0.4%, emulsifying agent 0.3%, allocate drink.Finished product obtains result shown in Fig. 7 by subjective appreciation.
In white granulated sugar addition 4%, score is relatively low, highest scoring when increasing to white granulated sugar addition 6%, continues to increase sugar amount, organoleptic indicator
It is on a declining curve.As a result each test products of gained are shown, the size of white granulated sugar addition is to product egg through protein content determination
White matter content influences less, is 6% with reference to sensory evaluation selection granulated sugar optimum addition selection therefore.
3) influence of the emulsifying agent addition to quality of finished.
Experimentation is as follows：Emulsifying agent is added with 0.10%, 0.20%, 0.30%, 0.40%, 0.50% amount respectively
(monoglyceride and sucrose-fatty sodium 1:1), with magma：Jujube juice 60%, peanut paste 40%, auxiliary material：Sugar 6%, stabilizer
0.4%, formulated product, through sensory evaluation scores, select optimum emulsification agent addition.Formulated product, through sensory evaluation scores, obtain such as Fig. 8
Shown result：When the addition of emulsifying agent is 0.45%, highest scoring, afterwards with the increase of emulsifying agent addition, sense organ
There is reduction trend on the contrary in scoring.Analysis reason may excessively make it that products taste is relatively viscous due to emulsification dosage, and acceptance is deteriorated.
As a result each test products of gained are shown, when the amount of emulsifying agent is gradually increased to certain journey through protein content determination
When spending, protein is by partial destruction so that product protein content has the trend of reduction.Therefore, with reference to sensory evaluation, optimal breast
The selection of agent addition is 0.30%.
4) influence of the stabilizer addition to product quality.
Experimentation is as follows：Stabilizer is added with 0.20%, 0.30%, 0.40%, 0.50%, 0.60% amount respectively
(xanthans and sodium alginate 1:1 mixing), with magma：Jujube juice 60%, peanut paste 40%, auxiliary material：Sugar 6%, emulsifying agent
0.3%, formulated product, product selects the best stabilizer addition through sensory evaluation scores.Formulated product, through sensory evaluation scores, obtain as
Result shown in Fig. 9：When compound stabilizer addition be 0.40% when, sensory evaluation scores highest, afterwards addition be further added by, sense organ
Scoring gradually reduces.Analysis is probably that stabilizer addition excessively causes product viscosity increase, and mouthfeel is thicker, and acceptance declines.
As a result each test products of gained are shown, the size of stabilizer addition is to product albumen through protein content determination
Matter content influences less, and therefore, with reference to sensory evaluation, the selection of the best stabilizer addition is 0.40%.
5) design of protein beverage allocating technology orthogonal test.
Experimentation is as follows：Quality of finished carrys out Comprehensive Assessment with mouthfeel, flavor, color and luster, structural state, with reference to finished product albumen
Matter content, inquire into four factors that there may be considerable influence to quality of finished：The addition of jujube juice and peanut paste, sugaring amount,
Dosage, consistent dose are emulsified, the influence to result, determines optimum formula.
Wherein, the sensory evaluation method of product is as shown in table 2 below.
The subjective appreciation standard of the jujube peanut dandelion compound plant protein beverage of table 2
The formula of compound plant protein beverage is screened, the results are shown in Table 3.
The result of the orthogonal test of table 3 and analysis
Analyzed according to table 3, add consistent dose to influence sensory evaluation scores notable, each factor function influence size is ordered as：D ＞
B ＞ A ＞ C, i.e.,：Stabilizer ＞ sugar ＞ peanut pastes and jujube juice ratio ＞ emulsifying agents, optimised process assembled scheme are A2B2C3D2.
That is magma：Jujube juice 60%, peanut paste 40%；Auxiliary material：Sugaring amount 6% plus emulsification dosage 0.40% plus consistent dose
0.40%.
The optimum combination A2B2C3D2 that range analysis obtains is carried out to orthogonal test in the 9 groups of experiments carried out not go out
Existing, the 2nd group of test combinations A2B2C2D2 is more excellent allotment condition in this 9 groups of experiments, by this be formulated the comprehensive score of product is
90, protein content determination result is：1.44g/100ml.
Therefore need to test the optimum combination A2B2C3D2 that No. 2 test combinations A2B2C2D2 obtain with range analysis
Checking.As a result show, the appraisal result that the product that allotment condition A2B2C3D2 test combinations obtain obtains through subjective appreciation is：
94 points.90 points of No. 2 than orthogonal test are high.Therefore selected condition is：Magma：Jujube juice 60%, peanut paste 40%；Auxiliary material：Add
Sugar amount 6% plus emulsification dosage 0.40% plus consistent dose 0.40%.Protein content determination result is：1.48g/100ml.
By above-mentioned experiment, the optimal performance technological parameter drawn is as follows：1) Feedstock treating, the condition of jujube mashing：Make
Jujube is soaked with diluted alkaline regulation pH7.0~7.5, is 1 in jujube and water weight ratio：It is beaten under 9 ratio；The bar of peanut mashing
Part：It is 1 in peanut and water weight ratio:It is beaten under 5 ratio.2) enzymatic hydrolysis condition of jujube, jujube enzymolysis bar is shown through overtesting
Part is defined as processing time 3h, 50 DEG C for the treatment of temperature, pH4.0, pectin enzyme amount 0.2%.3) stabilizer, emulsifying agent, xanthans
(XG) it is 1 with sodium alginate (SA) weight ratio:1 is used in mixed way as stabilizer；Monoglyceride (DM) and sucrose-fatty sodium (SE)
Weight ratio is 1:1 compounding use is as emulsifying agent.4) determination of vegetable protein beverage allotment side, it is determined that formula is：Magma：Jujube
Juice 60%, peanut paste 40%；Auxiliary material：White granulated sugar 6%, emulsification dosage 0.40%, consistent dose 0.40%, percentage shared by each auxiliary material
Than being the value compared with magma, protein content determination result is：1.48g/100ml.
It is stable to jujube peanut paste, sugaring amount, emulsifying agent in the vegetable protein beverage allocating technology research of early stage
Agent addition etc. has carried out substantial amounts of research, and therefore, this is on existing Research foundation to enter the addition of dandelion millet paste
Main research is gone.
Using：Magma：Jujube juice 60%, peanut paste 40%；Auxiliary material：Sugaring amount 6%, emulsification dosage 0.40%, stabilizer
0.40% (each auxiliary material percentage is the value compared with magma) of amount, 5%~30% dandelion millet paste of addition, formulated product,
Through sensory evaluation scores, optimum emulsification agent addition is selected.
As Figure 10 result of the tests are shown：For addition at 5%~10%, mouthfeel and flavor are preferable, but dandelion millet paste
Micro- delicate fragrance mouthfeel perceive it is relatively low；When dandelion millet paste addition is 12%~20%, drink has light micro- delicate fragrance flavor,
And farthest remain the mouthfeel and flavor of compound plant protein beverage；Continue the addition of increasing dandelion millet paste extremely
30%, sensory evaluation is found, the original mouthfeel of vegetable protein beverage and flavor do not protrude, and show the wind of the dandelion herb tea of bitter
Taste, and drink mouthfeel is leaner, prompts addition excessive.
In view of the result shown in Figure 10, the finished product that further have selected addition 12%~20% carries out protein content
Measure find, when addition reaches 20%, drink protein content be 0.94%, meet GB16322-2003 vegetable proteins
Regulation in beverages health standard on protein content >=0.5g/100mL in vegetable protein beverage, therefore, it is selected in the plant
12%~20% dandelion millet paste is added in thing protein beverage, and according to sugaring amount 6%, emulsification dosage 0.40%, stabilizer
The ratio of amount 0.40% adds newborn auxiliary material, stirs and evenly mixs, and is got product through homogeneous, filling, sterilization, cooling.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, it is included within the scope of the present invention.
Claims (6)
1. a kind of jujube peanut dandelion compound plant protein beverage, it is characterised in that include the raw material of following percentage：It is former
Slurry：Jujube juice 25~65%, peanut paste 35~75%；Auxiliary material：Dandelion millet paste 12~20%, white granulated sugar 5~12%, stabilizer
0.1~0.5%, emulsifying agent 0.1~0.5%, each auxiliary material percentage is the value compared with magma.
2. a kind of jujube peanut dandelion compound plant protein beverage according to claim 1, it is characterised in that including such as
The raw material of lower percentage：Magma：Jujube juice 60%, peanut paste 40%；Auxiliary material：Dandelion millet paste 17%, white granulated sugar 6% are stable
Agent 0.4%, emulsifying agent 0.45%, each auxiliary material percentage are the values compared with magma.
3. a kind of jujube peanut dandelion compound plant protein beverage according to claim 1, it is characterised in that described steady
Determining agent includes xanthans and sodium alginate, and the weight fraction ratio of the xanthans and sodium alginate is 1:(0.8~1.2).
A kind of 4. jujube peanut dandelion compound plant protein beverage according to claim 1, it is characterised in that the breast
Agent includes monoglyceride and sucrose-fatty sodium, and the weight fraction ratio of monoglyceride and the sucrose-fatty sodium is 1:(0.8~
1.2)。
5. a kind of preparation method of jujube peanut dandelion compound plant protein beverage, it is characterised in that comprise the following steps：
1) raw material selection：Selection nothing is gone mouldy, the shelled peanut that flavor is dense；The jujube for going rotten and going bad, damaging by worms is rejected, it is measured to choose matter
Jujube；Fresh dandelion herb is taken, picks impurity and the blade of damage；
2) squeeze the juice and clarify：According to weight ratio it is 1 by shelled peanut and water：5 ratio is squeezed the juice, then uses filtered through gauze respectively, clarification
Peanut paste is obtained afterwards, and it is standby that peanut paste is put into refrigerator；Jujube is precooked with boiling water, drained water after well-done, controls jujube and water
Weight ratio is 1：9 are squeezed the juice, and then add pectinase enzymatic hydrolysis into jujube juice, then with filtered through gauze, after clarification jujube
Juice, it is standby to put refrigerator；Fresh dandelion herb is cleaned into cut-out, 60 DEG C of dryings of temperature control, dried dandelion herb broken
Broken dandelion herb powder, then by dandelion herb powder and water according to weight ratio be 3:After 25 ratio mixing, big fire is used
Boil, after make small fire infusion 1h into, filter, remove filter residue produce dandelion millet paste, cool standby；
3) dispensing：Jujube juice, peanut paste, dandelion millet paste, white granulated sugar, stabilizer and emulsifying agent are weighed according to aforementioned proportion；
4) pretreatment of stabilizer and emulsifying agent：Stabilizer and white granulated sugar are obtained into dry-blend according to aforementioned proportion is dry-mixed first, with
60~70 DEG C of hot water dissolve dry-blend, continue to be heated to 95 DEG C, maintain 15min, treat that it is cooled to 45 DEG C, add emulsifying agent
Feed liquid one is mixed evenly to obtain；
5) feed liquid mixes：The above-mentioned jujube juice handled well, peanut paste and dandelion millet paste are added into feed liquid one, according to above-mentioned ratio
Example mixing, stirring, heats to obtain homogeneous feed liquid two；
6) it is filling：The above-mentioned homogeneous tinning while hot of feed liquid two is sealed；
7) sterilization cooling：15min is kept to sterilize homogeneous feed liquid two at a temperature of 121 DEG C, then sub-sectional cooling produces
Jujube peanut dandelion compound plant protein beverage of the present invention.
6. a kind of preparation method of jujube peanut dandelion compound plant protein beverage according to claim 5, its feature
It is, in step 2), is added into jujube juice during pectinase enzymatic hydrolysis, the controlled enzymatic hydrolysis time is 3h, controlled enzymatic hydrolysis temperature
For 50 DEG C, control ph 4.0, the weight fraction that the pectase accounts for jujube juice is 0.2%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0523152A (en) * | 1991-07-18 | 1993-02-02 | Nitsuchiyuu Kyoei Kigyo:Kk | Method for extracting jujube juice and beverage |
| CN101513268A (en) * | 2009-03-25 | 2009-08-26 | 北京欧凯米特科技有限公司 | Vegetable protein beverage and method for making the same |
| CN105309623A (en) * | 2014-06-25 | 2016-02-10 | 武永福 | Corn peanut milk beverage and production process thereof |
-
2017
- 2017-04-14 CN CN201710243090.0A patent/CN107410505A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0523152A (en) * | 1991-07-18 | 1993-02-02 | Nitsuchiyuu Kyoei Kigyo:Kk | Method for extracting jujube juice and beverage |
| CN101513268A (en) * | 2009-03-25 | 2009-08-26 | 北京欧凯米特科技有限公司 | Vegetable protein beverage and method for making the same |
| CN105309623A (en) * | 2014-06-25 | 2016-02-10 | 武永福 | Corn peanut milk beverage and production process thereof |
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| Title |
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| 张铕渔等: "红枣薏米蒲公英复合饮料的研制", 《农产品加工》 * |
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Application publication date: 20171201 |