CN108497232A - U.S. rattan fruit albumin drinks and preparation method thereof - Google Patents
U.S. rattan fruit albumin drinks and preparation method thereof Download PDFInfo
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- CN108497232A CN108497232A CN201810297095.6A CN201810297095A CN108497232A CN 108497232 A CN108497232 A CN 108497232A CN 201810297095 A CN201810297095 A CN 201810297095A CN 108497232 A CN108497232 A CN 108497232A
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- albumin
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- rattan
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- 102000009027 Albumins Human genes 0.000 title claims abstract description 133
- 108010088751 Albumins Proteins 0.000 title claims abstract description 133
- 241000345998 Calamus manan Species 0.000 title claims abstract description 92
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 92
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 50
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 239000000839 emulsion Substances 0.000 claims abstract description 26
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 25
- 239000012153 distilled water Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 21
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims abstract description 19
- 235000011130 ammonium sulphate Nutrition 0.000 claims abstract description 19
- 239000003208 petroleum Substances 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 229920001296 polysiloxane Polymers 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 241001300674 Plukenetia volubilis Species 0.000 claims abstract description 12
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 36
- 241000209094 Oryza Species 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 11
- 235000013734 beta-carotene Nutrition 0.000 claims description 11
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 11
- 239000011648 beta-carotene Substances 0.000 claims description 11
- 229960002747 betacarotene Drugs 0.000 claims description 11
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 11
- 235000021568 protein beverage Nutrition 0.000 claims description 10
- 238000004090 dissolution Methods 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000001556 precipitation Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 6
- 238000000502 dialysis Methods 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000011521 glass Substances 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 108010002537 Fruit Proteins Proteins 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000012460 protein solution Substances 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 108010064851 Plant Proteins Proteins 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 3
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 abstract description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 abstract description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 abstract description 2
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 abstract description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004473 Threonine Substances 0.000 abstract description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 abstract description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004474 valine Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000020510 functional beverage Nutrition 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004407 Lactalbumin Human genes 0.000 description 5
- 108090000942 Lactalbumin Proteins 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- AVBGNFCMKJOFIN-UHFFFAOYSA-N triethylammonium acetate Chemical compound CC(O)=O.CCN(CC)CC AVBGNFCMKJOFIN-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
U.S.'s rattan fruit albumin drinks of the invention are by U.S. rattan fruit, petroleum ether, distilled water, ammonium sulfate, isomaltoketose, fructose syrup, sucrose fatty ester, silicone emulsion, bata-carotene, phosphoric acid (75wt%), oil and fat of sacha inchi, emulsion stabilizer is matched by certain part by weight；Its specific production method is as follows：Prepare the U.S. rattan fruit dregs of rice；Extract albumin；Prepare albumin freeze-dried powder；Prepare albumin soln；It is filling to case with cooling.U.S. rattan fruit albumin drinks nutritive value is high, and containing higher tyrosine, valine, tryptophan and threonine, not only mouthfeel is smooth mellow, form is transparent, stable uniform, and manufacture craft is easy, production cost is low, and shelf life is longer, and cholesterol is low, absorption easy to digest, with plurality of health care functions, only consumer does not provide nutrition comprehensively with health functional beverage, also extends U.S. rattan fruit industrial chain, plant protein resource is efficiently used, the theory of environment-friendly and green has been developed.
Description
Technical field
The present invention relates to a kind of protein beverage, specifically a kind of U.S.'s rattan fruit albumin drinks and preparation method thereof,
Belong to nutritional health food field.
Background technology
Protein is the basis of living matter, is the nutrient played an important roll to health.U.S. rattan fruit contains 12%
Albumin, U.S. rattan fruit albumin is water-solubility protein, containing amino acid necessary to human body, mainly by two kinds of glycosylated polypeptides
Composition has effects that easy to digest, easy absorption, improves immune, resistance building, can use it for functional food or meal supplement
Agent field, to efficiently use plant protein resource, extend U.S. rattan fruit industrial chain.The U.S. rattan fruit dregs of rice are obtained after U.S. rattan fruit oil expression, it is clear
Protein content is 5 times of U.S. rattan fruit.U.S. rattan fruit albumin is one of nutrient source most potential in liana oilseed, it
Not only nutritive value is high, but also cost is relatively low.Therefore, the ingredients such as the protein in the U.S. rattan fruitcake dregs of rice how are developed and used, are had
Larger researching value.
In recent years, with the continuous improvement of urban residents' consumption level, future feature beverage will be endowed more healthy work(
The concept of energy, this will provide strong impetus for the development of drinks.Albumin product currently on the market is mostly lactalbumin
Protein beverage based on product, casein milk beverage and vegetable protein beverage, lactalbumin drink are generally with PURE WHEY
Raw material is in solids-enriched beverage state.Lactalbumin drink easily causes lactalbumin to become in the thermal sterilization process of production process
Property, easy to produce the precipitation of floccule, it is difficult to ensure the stability of the albumen in normal shelf life；Protein content of whey is higher
When, if such as lactalbumin content in the beverage reach 0.1wt% or higher, peculiar smell (fishy smell) can be also brought to beverage, is contained
Measure it is excessively high can also beverage viscosity be made to increase, cause beverage mouthfeel clouding.Therefore, develop a kind of nutrition comprehensively, production is simple, mouth
It is an important research and development direction to feel comfortable Novel albumins beverage.
Invention content
It is an object of the invention to overcome the defect present in existing market supernatant protein product, and coordinate product stability
And mouthfeel, a kind of U.S. rattan fruit albumin drinks and preparation method thereof are disclosed.
U.S.'s rattan fruit albumin drinks of the invention are formed by following components and weight：
U.S. rattan fruit 1000-1800, petroleum ether 600-1000, distilled water 1000-4000, ammonium sulfate 0.02-5, isomaltoketose 30-
90, fructose syrup 20-30, sucrose fatty ester 0.2-0.5, silicone emulsion 0.2-0.6, beta carotene 0.01-0.2, phosphoric acid
(75wt%) 0.01-1.8, oil and fat of sacha inchi 5-15, emulsion stabilizer 0.1-6.5；
The specific production method of above-mentioned U.S.'s rattan fruit albumin drinks is as follows：
A. the U.S. rattan fruit dregs of rice are prepared：U.S. rattan fruit is squeezed the juice the isolated U.S. rattan fruitcake dregs of rice, distillation is added after crushing simultaneously with petroleum ether
Device heats, 60-90 DEG C of vapo(u)rizing temperature, refluxing extraction 5-10h, filtering, and 50-70 DEG C of drying removes powder again after residual petroleum ether
It is broken, 80-100 mesh sieve is crossed, the U.S. rattan fruit dregs of rice is obtained, it is spare to be put into drying box；
B. albumin is extracted：It is 1 by the U.S. rattan fruit dregs of rice and distilled water ratio：26 are placed in water bath, and 37-45 DEG C of water-bath of constant temperature is impregnated
3-6h, then 1-1.5h is shaken after being ultrasonically treated 10-20min with 800-1500W, then 4000 r/min centrifuge 10-20min, from
Supernatant is taken after the heart, obtains albumin soln；
C. albumin freeze-dried powder is prepared：
C.1 salt precipitation：It is ammonium sulfate solids are slowly uniformly a small amount of in stirring to be repeatedly added in albumin soln, mixing time
35-45 min after ammonium sulfate reaches saturation degree, are placed at room temperature for 30-35 min, are centrifugally separating to obtain albumin precipitate, will be clear
Protein dissolution obtains U.S. rattan fruit albumin phosphoric acid solution in phosphoric acid solution, is put into 4 DEG C of refrigerator precoolings；
C.2 it dialyses：The albumin phosphoric acid solution of precooling is fitted into the bag filter that molecular cut off is 3000-4000Da, is placed in
It dialyses in 4 DEG C of -10 DEG C of level-one water, glass bar gentle agitation is used in combination, per a 30-40 min water of replacement to accelerate dialysis procedure,
It is constant to water conductivity, the albumin soln taken out in bag filter is lyophilized to obtain albumin freeze-dried powder；
D. albumin soln is prepared：
D.1 it dissolves：Albumin freeze-dried powder is dissolved in the distilled water that 150 parts of its temperature are 20-30 DEG C, adds silicone emulsion and stir
Dissolving is mixed, mixing time 20-30min obtains albumin material solution；
D.2 molten sugar：The water dissolution isomaltoketose and fructose syrup, filtering for being 20-30 DEG C with 450-550 parts of temperature remove naked eyes
Visible foreign obtains sugar juice；
D.3 batch mixing：Albumin material solution obtained above, sugar juice and emulsifier solution are mixed, mixing time 10-
20min obtains albumin-sugar mixed solution；
D.4 constant volume：Oil and fat of sacha inchi, beta carotene and emulsion stabilizer and remaining weight part distilled water are added in mixed solution,
It is uniformly mixed, the pH value that mixed system is detected after 10-20min is 6.0-8.2, obtains albumin soln；
D.5 it sterilizes：It will determine carry out intensity sterilization of the albumin soln through 121 DEG C/25-30min or 138 DEG C/30-32s, obtain
U.S. rattan fruit albumin drinks；
E. filling and cooling：U.S. rattan fruit albumin drinks are cooled to 80~90 DEG C and use hot filling, 30 seconds postcooling dresses
Case.
The present invention extracts albumin as raw material using the U.S. rattan fruit dregs of rice for the first time and makes albumin drinks, full of nutrition,
TEAA/TAA values are 47%, the reference protein recommendation (40%) proposed higher than FAO/WHO；Compared with other protein beverages, U.S. rattan
Fruit albumin drinks contain higher tyrosine, valine, tryptophan and threonine, contain branched-chain amino acid in protein
20%-23% provides abundant sulfur-containing amino acid.The study found that most of vegetable protein is basic protein, but the clear egg of U.S. rattan fruit
It is not belonging in vain such, there is maxima solubility, this is provided for the mellow mouthfeel of U.S.'s rattan fruit albumin drinks when pH is 7
It ensures.Not only mouthfeel is smooth mellow for U.S. rattan fruit albumin drinks, and form is transparent, stable uniform, and manufacture craft is easy,
Production cost is low, and shelf life is long, and cholesterol is low, absorption easy to digest, has plurality of health care functions, is a kind of excellent vegetable protein
Beverage.It is not only that consumer provides the nutrition comprehensively beverage source with healthcare function, extends U.S. rattan fruit industrial chain yet,
Plant protein resource is efficiently used, the theory of environment-friendly and green has been developed.
Specific implementation mode
Illustrate the concrete operation step of the present invention below in conjunction with specific embodiment, but the present invention is not limited to the present embodiment：
Embodiment one
U.S.'s rattan fruit albumin drinks of the invention are formed by following components and weight：
U.S. rattan fruit 1000, petroleum ether 900, distilled water 3990, ammonium sulfate 1, isomaltoketose 80, fructose syrup 25, sucrose fat
Acid esters 0.3, silicone emulsion 0.4, phosphoric acid (75wt%) 0.2, beta carotene 0.1, oil and fat of sacha inchi 9, emulsion stabilizer 2；
The specific production method of above-mentioned U.S.'s rattan fruit protein beverage is as follows
A. the U.S. rattan fruit dregs of rice are prepared：U.S. rattan fruit is squeezed the juice the isolated U.S. rattan fruitcake dregs of rice, distillation is added after crushing simultaneously with petroleum ether
Device heats, 60 DEG C of vapo(u)rizing temperature, 10 h of refluxing extraction, filtering, and 50 DEG C of drying crush again after removing residual petroleum ether, cross 100
Mesh sieves, and obtains the U.S. rattan fruit dregs of rice, it is spare to be put into drying box；
B. albumin is extracted：It is 1 by the U.S. rattan fruit dregs of rice and distilled water ratio：26 are placed in water bath, and 5h is impregnated in 37 DEG C of water-baths of constant temperature,
1.5h is shaken after being ultrasonically treated 10min with 800W again, then 4000 r/ min centrifuge 15min, take supernatant after centrifugation, obtain
Albumin soln；
C. albumin freeze-dried powder is prepared：
C.1 salt precipitation：It is ammonium sulfate solids are slowly uniformly a small amount of in stirring to be repeatedly added in albumin soln, mixing time
35min after ammonium sulfate reaches saturation degree, is placed at room temperature for 30min, is centrifugally separating to obtain albumin precipitate, albumin is dissolved
U.S. rattan fruit albumin phosphoric acid solution is obtained in phosphoric acid solution, is put into 4 DEG C of refrigerator precoolings；
C.2 it dialyses：The albumin phosphoric acid solution of precooling is fitted into the bag filter that molecular cut off is 4000Da, is placed in 4 DEG C one
It dialyses in grade water, glass bar gentle agitation is used in combination, a water is replaced per 40min to accelerate dialysis procedure, until water conductivity is perseverance
Fixed, the albumin soln taken out in bag filter is lyophilized to obtain albumin freeze-dried powder；
D. albumin soln is prepared：
D.1 it dissolves：Albumin freeze-dried powder is dissolved in the distilled water that 150 parts of its temperature are 20 DEG C, adds silicone emulsion stirring
Dissolving, mixing time 25min obtain albumin material solution；
D.2 molten sugar：The water dissolution isomaltoketose and fructose syrup, filtering for being 30 DEG C with 450 parts of temperature remove visually visible miscellaneous
Matter obtains sugar juice；
D.3 batch mixing：Albumin material solution obtained above, sugar juice and emulsifier solution are mixed, mixing time 15min,
Obtain albumin-sugar mixed solution；
D.4 constant volume：Oil and fat of sacha inchi, beta carotene and emulsion stabilizer and remaining weight part distilled water are added in mixed solution,
It is uniformly mixed, the pH value that mixed system is detected after 20min is 7.2, obtains albumin soln；
D.5 it sterilizes：It will determine carry out intensity sterilization of the albumin soln through 138 DEG C/30-32s, obtain U.S. rattan fruit albumin function drink
Material；
E. filling and cooling：U.S. rattan fruit albumin drinks are cooled to 85 DEG C and use hot filling, postcooling vanning in 30 seconds.
Embodiment two
U.S.'s rattan fruit protein beverage of the invention is formed by following components and weight：
The U.S. rattan fruitcake dregs of rice 100, petroleum ether 600, distilled water 2820, ammonium sulfate 0.5, isomaltoketose 60, fructose syrup 30, sucrose
Aliphatic ester 0.2, silicone emulsion 0.2, phosphoric acid (75wt%) 0.05, beta carotene 0.05, oil and fat of sacha inchi 5, emulsion stabilizer
0.5；
The specific production method of above-mentioned U.S.'s rattan fruit protein beverage is as follows
A. the U.S. rattan fruit dregs of rice are prepared：U.S. rattan fruit is squeezed the juice the isolated U.S. rattan fruitcake dregs of rice, distillation is added after crushing simultaneously with petroleum ether
Device heats, 60 DEG C, refluxing extraction 5h of vapo(u)rizing temperature, filtering, and 70 DEG C of drying crush again after removing residual petroleum ether, cross 80 mesh
Sieve, obtains the U.S. rattan fruit dregs of rice, it is spare to be put into drying box；
B. albumin extracts：It is 1 by the U.S. rattan fruit dregs of rice and distilled water ratio：26 are placed in water bath, and 3h is impregnated in 38 DEG C of water-baths of constant temperature,
1h is shaken after being ultrasonically treated 10min with 800W again, then 4000 r/ min centrifuge 10min, and supernatant is taken after centrifugation, obtain clear
Protein solution；
C. albumin freeze-dried powder is prepared：
C.1 salt precipitation：It is ammonium sulfate solids are slowly uniformly a small amount of in stirring to be repeatedly added in albumin soln, mixing time
45min after ammonium sulfate reaches saturation degree, is placed at room temperature for 30min, is centrifugally separating to obtain albumin precipitate, albumin is dissolved
U.S. rattan fruit albumin phosphoric acid solution is obtained in phosphoric acid solution, is put into 4 DEG C of refrigerator precoolings；
C.2 it dialyses：The albumin phosphoric acid solution of precooling is fitted into the bag filter that molecular cut off is 3000Da, is placed in 4 DEG C one
It dialyses in grade water, glass bar gentle agitation is used in combination, a water is replaced per 30min to accelerate dialysis procedure, until water conductivity is perseverance
Fixed, the albumin soln taken out in bag filter is lyophilized to obtain albumin freeze-dried powder；
D. albumin soln is prepared：
D.1 it dissolves：Albumin freeze-dried powder is dissolved in the distilled water that 150 parts of its temperature are 20 DEG C, adds silicone emulsion stirring
Dissolving, mixing time 20min obtain albumin material solution；
D.2 molten sugar：The water dissolution isomaltoketose and fructose syrup, filtering for being 25 DEG C with 500 parts of temperature remove visually visible miscellaneous
Matter obtains sugar juice；
D.3 batch mixing：Albumin material solution obtained above, sugar juice and emulsifier solution are mixed, mixing time 10min,
Obtain albumin-sugar mixed solution；
D.4 constant volume：Oil and fat of sacha inchi, beta carotene and emulsion stabilizer and remaining weight part distilled water are added in mixed solution,
It is uniformly mixed, the pH value that mixed system is detected after 10min is 6.8, obtains albumin soln；
D.5 it sterilizes：To determine albumin soln carry out intensity sterilization through 121 DEG C/25-30min, obtain U.S. rattan fruit albumin function drink
Material；
E. filling and cooling：U.S. rattan fruit albumin drinks are cooled to 80 DEG C and use hot filling, postcooling vanning in 30 seconds.
Claims (3)
1. U.S. rattan fruit albumin drinks and preparation method thereof, it is characterised in that U.S. rattan fruit albumin drinks are by following
Component and weight form：U.S. rattan fruit 1000-1800, petroleum ether 600-1000, distilled water 1000-4000, ammonium sulfate
0.02-5, isomaltoketose 30-90, fructose syrup 20-30, sucrose fatty ester 0.2-0.5, silicone emulsion 0.2-0.6, β-
Carrotene 0.01-0.2, phosphoric acid (75wt%) 0.01-1.8, oil and fat of sacha inchi 5-15, emulsion stabilizer 0.1-6.5；
The specific production method of above-mentioned U.S.'s rattan fruit albumin drinks is as follows：
A. the U.S. rattan fruit dregs of rice are prepared：U.S. rattan fruit is squeezed the juice the isolated U.S. rattan fruitcake dregs of rice, distillation is added after crushing simultaneously with petroleum ether
Device heats, 60-90 DEG C of vapo(u)rizing temperature, refluxing extraction 5-10h, filtering, and 50-70 DEG C of drying removes powder again after residual petroleum ether
It is broken, 80-100 mesh sieve is crossed, the U.S. rattan fruit dregs of rice is obtained, it is spare to be put into drying box；
B. albumin is extracted：It is 1 by the U.S. rattan fruit dregs of rice and distilled water ratio：26 are placed in water bath, and 37-45 DEG C of water-bath of constant temperature is impregnated
3-6h, then 1-1.5h is shaken after being ultrasonically treated 10-20min with 800-1500W, then 4000 r/min centrifuge 10-20min, from
Supernatant is taken after the heart, obtains albumin soln；
C. albumin freeze-dried powder is prepared：
C.1 salt precipitation：It is ammonium sulfate solids are slowly uniformly a small amount of in stirring to be repeatedly added in albumin soln, mixing time
35-45 min after ammonium sulfate reaches saturation degree, are placed at room temperature for 30-35 min, are centrifugally separating to obtain albumin precipitate, will be clear
Protein dissolution obtains U.S. rattan fruit albumin phosphoric acid solution in phosphoric acid solution, is put into 4 DEG C of refrigerator precoolings；
C.2 it dialyses：The albumin phosphoric acid solution of precooling is fitted into the bag filter that molecular cut off is 3000-4000Da, is placed in
It dialyses in 4 DEG C of -10 DEG C of level-one water, glass bar gentle agitation is used in combination, per a 30-40 min water of replacement to accelerate dialysis procedure,
It is constant to water conductivity, the albumin soln taken out in bag filter is lyophilized to obtain albumin freeze-dried powder；
D. albumin soln is prepared：
D.1 it dissolves：Albumin freeze-dried powder is dissolved in the distilled water that 150 parts of its temperature are 20-30 DEG C, adds silicone emulsion and stir
Dissolving is mixed, mixing time 20-30min obtains albumin material solution；
D.2 molten sugar：The water dissolution isomaltoketose and fructose syrup, filtering for being 20-30 DEG C with 450-550 parts of temperature remove naked eyes
Visible foreign obtains sugar juice；
D.3 batch mixing：Albumin material solution obtained above, sugar juice and emulsifier solution are mixed, mixing time 10-
20min obtains albumin-sugar mixed solution；
D.4 constant volume：Oil and fat of sacha inchi, beta carotene and emulsion stabilizer and remaining weight part distilled water are added in mixed solution,
It is uniformly mixed, the pH value that mixed system is detected after 10-20min is 6.0-8.2, obtains albumin soln；
D.5 it sterilizes：It will determine carry out intensity sterilization of the albumin soln through 121 DEG C/25-30min or 138 DEG C/30-32s, obtain
U.S. rattan fruit albumin drinks；
E. filling and cooling：U.S. rattan fruit albumin drinks are cooled to 80~90 DEG C and use hot filling, 30 seconds postcooling dresses
Case.
2. U.S. rattan fruit albumin drinks and preparation method thereof, it is characterised in that U.S. rattan fruit albumin drinks are by following
Component and weight form：U.S. rattan fruit 1000, petroleum ether 900, distilled water 3990, ammonium sulfate 1, isomaltoketose 80, fruit
Glucose slurry 25, sucrose fatty ester 0.3, silicone emulsion 0.4, phosphoric acid (75wt%) 0.2, beta carotene 0.1, oil and fat of sacha inchi
9, emulsion stabilizer 2；
The specific production method of above-mentioned U.S.'s rattan fruit protein beverage is as follows
A. the U.S. rattan fruit dregs of rice are prepared：U.S. rattan fruit is squeezed the juice the isolated U.S. rattan fruitcake dregs of rice, distillation is added after crushing simultaneously with petroleum ether
Device heats, 60 DEG C of vapo(u)rizing temperature, 10 h of refluxing extraction, filtering, and 50 DEG C of drying crush again after removing residual petroleum ether, cross 100
Mesh sieves, and obtains the U.S. rattan fruit dregs of rice, it is spare to be put into drying box；
B. albumin is extracted：It is 1 by the U.S. rattan fruit dregs of rice and distilled water ratio：26 are placed in water bath, and 5h is impregnated in 37 DEG C of water-baths of constant temperature,
1.5h is shaken after being ultrasonically treated 10min with 800W again, then 4000 r/ min centrifuge 15min, take supernatant after centrifugation, obtain
Albumin soln；
C. albumin freeze-dried powder is prepared：
C.1 salt precipitation：It is ammonium sulfate solids are slowly uniformly a small amount of in stirring to be repeatedly added in albumin soln, mixing time
35min after ammonium sulfate reaches saturation degree, is placed at room temperature for 30min, is centrifugally separating to obtain albumin precipitate, albumin is dissolved
U.S. rattan fruit albumin phosphoric acid solution is obtained in phosphoric acid solution, is put into 4 DEG C of refrigerator precoolings；
C.2 it dialyses：The albumin phosphoric acid solution of precooling is fitted into the bag filter that molecular cut off is 4000Da, is placed in 4 DEG C one
It dialyses in grade water, glass bar gentle agitation is used in combination, a water is replaced per 40min to accelerate dialysis procedure, until water conductivity is perseverance
Fixed, the albumin soln taken out in bag filter is lyophilized to obtain albumin freeze-dried powder；
D. albumin soln is prepared：
D.1 it dissolves：Albumin freeze-dried powder is dissolved in the distilled water that 150 parts of its temperature are 20 DEG C, adds silicone emulsion stirring
Dissolving, mixing time 25min obtain albumin material solution；
D.2 molten sugar：The water dissolution isomaltoketose and fructose syrup, filtering for being 30 DEG C with 450 parts of temperature remove visually visible miscellaneous
Matter obtains sugar juice；
D.3 batch mixing：Albumin material solution obtained above, sugar juice and emulsifier solution are mixed, mixing time 15min,
Obtain albumin-sugar mixed solution；
D.4 constant volume：Oil and fat of sacha inchi, beta carotene and emulsion stabilizer and remaining weight part distilled water are added in mixed solution,
It is uniformly mixed, the pH value that mixed system is detected after 20min is 7.2, obtains albumin soln；
D.5 it sterilizes：It will determine carry out intensity sterilization of the albumin soln through 138 DEG C/30-32s, obtain U.S. rattan fruit albumin function drink
Material；
E. filling and cooling：U.S. rattan fruit albumin drinks are cooled to 85 DEG C and use hot filling, postcooling vanning in 30 seconds.
3. U.S. rattan fruit albumin drinks and preparation method thereof, it is characterised in that U.S. rattan fruit albumin drinks are by following
Component and weight form：The U.S. rattan fruitcake dregs of rice 100, petroleum ether 600, distilled water 2820, ammonium sulfate 0.5, isomaltoketose
60, fructose syrup 30, sucrose fatty ester 0.2, silicone emulsion 0.2, phosphoric acid (75wt%) 0.05, beta carotene 0.05, U.S.
Rattan fruit oil 5, emulsion stabilizer 0.5；
The specific production method of above-mentioned U.S.'s rattan fruit protein beverage is as follows
A. the U.S. rattan fruit dregs of rice are prepared：U.S. rattan fruit is squeezed the juice the isolated U.S. rattan fruitcake dregs of rice, distillation is added after crushing simultaneously with petroleum ether
Device heats, 60 DEG C, refluxing extraction 5h of vapo(u)rizing temperature, filtering, and 70 DEG C of drying crush again after removing residual petroleum ether, cross 80 mesh
Sieve, obtains the U.S. rattan fruit dregs of rice, it is spare to be put into drying box；
B. albumin extracts：It is 1 by the U.S. rattan fruit dregs of rice and distilled water ratio：26 are placed in water bath, and 3h is impregnated in 38 DEG C of water-baths of constant temperature,
1h is shaken after being ultrasonically treated 10min with 800W again, then 4000 r/ min centrifuge 10min, and supernatant is taken after centrifugation, obtain clear
Protein solution；
C. albumin freeze-dried powder is prepared：
C.1 salt precipitation：It is ammonium sulfate solids are slowly uniformly a small amount of in stirring to be repeatedly added in albumin soln, mixing time
45min after ammonium sulfate reaches saturation degree, is placed at room temperature for 30min, is centrifugally separating to obtain albumin precipitate, albumin is dissolved
U.S. rattan fruit albumin phosphoric acid solution is obtained in phosphoric acid solution, is put into 4 DEG C of refrigerator precoolings；
C.2 it dialyses：The albumin phosphoric acid solution of precooling is fitted into the bag filter that molecular cut off is 3000Da, is placed in 4 DEG C one
It dialyses in grade water, glass bar gentle agitation is used in combination, a water is replaced per 30min to accelerate dialysis procedure, until water conductivity is perseverance
Fixed, the albumin soln taken out in bag filter is lyophilized to obtain albumin freeze-dried powder；
D. albumin soln is prepared：
D.1 it dissolves：Albumin freeze-dried powder is dissolved in the distilled water that 150 parts of its temperature are 20 DEG C, adds silicone emulsion stirring
Dissolving, mixing time 20min obtain albumin material solution；
D.2 molten sugar：The water dissolution isomaltoketose and fructose syrup, filtering for being 25 DEG C with 500 parts of temperature remove visually visible miscellaneous
Matter obtains sugar juice；
D.3 batch mixing：Albumin material solution obtained above, sugar juice and emulsifier solution are mixed, mixing time 10min,
Obtain albumin-sugar mixed solution；
D.4 constant volume：Oil and fat of sacha inchi, beta carotene and emulsion stabilizer and remaining weight part distilled water are added in mixed solution,
It is uniformly mixed, the pH value that mixed system is detected after 10min is 6.8, obtains albumin soln；
D.5 it sterilizes：To determine albumin soln carry out intensity sterilization through 121 DEG C/25-30min, obtain U.S. rattan fruit albumin function drink
Material；
E. filling and cooling：U.S. rattan fruit albumin drinks are cooled to 80 DEG C and use hot filling, postcooling vanning in 30 seconds.
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| CN201810297095.6A CN108497232A (en) | 2018-04-04 | 2018-04-04 | U.S. rattan fruit albumin drinks and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304277A (en) * | 2021-11-10 | 2022-04-12 | 华南农业大学 | Papaya milk protein beverage and preparation method thereof |
| CN114845563A (en) * | 2019-12-27 | 2022-08-02 | 三得利控股株式会社 | Beverage containing dispersed vegetable oil |
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| CN105029623A (en) * | 2015-09-01 | 2015-11-11 | 青海清华博众生物技术有限公司 | Quinoa protein drinks and making method thereof |
| CN106343307A (en) * | 2016-08-28 | 2017-01-25 | 华南农业大学 | High-protein high-dietary-fiber plant beverage rich in unsaturated fatty acid |
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| CN105029623A (en) * | 2015-09-01 | 2015-11-11 | 青海清华博众生物技术有限公司 | Quinoa protein drinks and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114845563A (en) * | 2019-12-27 | 2022-08-02 | 三得利控股株式会社 | Beverage containing dispersed vegetable oil |
| CN114304277A (en) * | 2021-11-10 | 2022-04-12 | 华南农业大学 | Papaya milk protein beverage and preparation method thereof |
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