CN109699748B - Macadamia nut beverage and preparation method thereof - Google Patents
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a macadimia nut beverage, and belongs to the technical field of beverage preparation. The macadimia nut beverage comprises the following raw materials: macadamia nut, xylitol, sorbitol, sucrose, citric acid, lactic acid, emulsifier, stabilizer, fungal protease, papain, aminopeptidase, lactic acid bacteria; the weight ratio of the papain, the aminopeptidase and the lactic acid bacteria is as follows: (0.1-0.2): (0.008-0.02): (0.2-0.3). The macadimia nut beverage is prepared by the steps of squeezing, pulping, enzymolysis, debitterizing, blending, homogenizing, fermenting, sterilizing and the like. The macadimia nut beverage disclosed by the invention has the advantages that the content of nutritional ingredients and the stability of the macadimia nut beverage are improved by adopting a reinforcing system consisting of papain, aminopeptidase and lactic acid bacteria.
Description
Technical Field
The invention belongs to the technical field of beverage products, and particularly relates to a macadimia nut beverage and a preparation method thereof.
Background
Macadamia nut, alias: kunzea chestnut, macadamia walnut, macadamia nut and Kunzea fruit are tree nuts native to macadamia. Macadamia belongs to evergreen arbor, dicotyledon. The tree crown is tall and big, 3-4 leaves are in rotation, and the tree crown is needle-shaped, is leather, is smooth and has thorn-shaped sawteeth on the edge. Raceme axillary, flower beige, spherical fruit, pericarp, hard endocarp, and kernel beige to light brown. Is suitable for growing in mild, humid and wind-driven areas.
Macadamia nut is considered to be one of the best table nuts in the world, the kernel of the macadamia nut is crisp, smooth and delicious, has unique cream fragrance, is edible nut with better quality in the world, is vegetarian with the names of 'dried fruit queen' and 'world nut king', and has better flavor and mouthfeel than cashew nuts.
The macadimia nuts are rich in nutrition, have the oil content of 70% -79%, are particularly characterized by being rich in unsaturated fatty acids, mainly contain oleic acid and palmitic acid, have the ratio of the unsaturated fatty acids to the saturated fatty acids of the seeds of the macadimia nuts of the bare hull seeds of 6.2 and have the ratio of the seeds of the crude hull seeds of 4.8; 9% of protein, and also contains rich calcium, phosphorus, iron, vitamin B1, B2 and 8 amino acids necessary for human body.
In recent years, although there have been many results in the development of macadamia nut foods, such as macadamia nut oil, macadamia nut cans, and macadamia nut cakes, macadamia nut drinks and related research are still blank. The macadamia nut protein beverage is a liquid beverage which is prepared by processing, pulping, blending, homogenizing, filling, sterilizing and other procedures by taking plant fruits, seeds or stone fruits with high protein content, nuts of nuts and the like as raw materials. Therefore, macadimia nuts are developed and developed into a beverage, which not only can bring convenience to people to eat and drink, but also can play a health care role, and can promote the development of economy in mountainous areas, so that the protein beverage has a wide market at home and abroad, but the protein beverage has the problems of high protein content, more insoluble particles, easiness in sinking, floating fat and the like.
Chinese patent document "macadimia nut protein beverage and processing method thereof (patent number: ZL 201110370646.5)" discloses a macadimia nut protein beverage and a processing method thereof, wherein the macadimia nut protein beverage comprises nut protein emulsion, water, sugar and emulsifier, and the components are sequentially in a weight ratio of 1: 0.3-0.7: 0.05-0.25: 0.002-0.004; the macadimia nut protein beverage is prepared by the following method: drying, squeezing, grinding, colloid milling, blending, homogenizing, filling and sterilizing. The nut beverage containing a small amount of grease can be prepared by the method, but the problems of low nutrient content and low stability exist.
Disclosure of Invention
The invention aims to provide a macadimia nut beverage and a preparation method thereof, and aims to solve the problems that the nutrient content and the stability of the macadimia nut beverage are not high through optimizing processes, formulas, methods and the like on the basis of the disclosure of a Chinese patent document 'a macadimia nut protein beverage and a processing method thereof (patent number: ZL 201110370646.5').
In order to solve the technical problems, the invention adopts the following technical scheme:
a macadimia nut beverage comprises the following raw materials: macadimia nut, xylitol, sorbitol, sucrose, citric acid, lactic acid, emulsifier, stabilizer, fungal protease, papain, aminopeptidase, lactic acid bacteria;
the weight ratio of the papain, the aminopeptidase and the lactic acid bacteria is as follows: (0.1-0.2): (0.008-0.02): (0.2-0.3).
Preferably, the weight ratio of the papain, the aminopeptidase and the lactic acid bacteria is 0.15: 0.012: 0.25.
preferably, the macadimia nut beverage comprises the following raw materials in parts by weight: 15-30 parts of macadamia nut, 1-2 parts of xylitol, 0.6-1.5 parts of sorbitol, 2-4 parts of sucrose, 0.4-1.3 parts of citric acid, 0.5-2.2 parts of lactic acid, 0.7-1.2 parts of emulsifier, 0.8-1.4 parts of stabilizer, 0.1-0.3 part of fungal protease, 0.1-0.2 part of papain, 0.008-0.02 part of aminopeptidase and 0.2-0.3 part of lactic acid bacteria.
Preferably, the emulsifier is one or more of sorbitol ester, lauric acid monoglyceride or soybean lecithin.
Preferably, the stabilizer is one or more of xanthan gum, sodium alginate and propylene glycol alginate.
The invention also provides a preparation method of the macadimia nut beverage, which comprises the following steps:
s1: squeezing: drying macadamia nut kernels to enable the water content to be 2-3%, feeding the dried macadamia nut kernels into squeezing equipment after the temperature of the dried macadamia nut kernels is reduced to 55-65 ℃, squeezing out grease under the pressure of 45-55MPa for 5-8 minutes to obtain nut residues;
s2: pulping: putting the kernel dregs obtained in the step S1 into grinding equipment, adding water which is 20-30 times of the weight of the kernel dregs while grinding, grinding for 30-40 minutes, then transferring into a colloid mill for fine grinding for 40-60 minutes, then sieving with a 200-mesh sieve, and separating to obtain protein raw pulp with the concentration of 3% -5%;
s3: enzymolysis: heating the protein raw stock obtained in the step S2 at 95-105 ℃ for 8-16 minutes, cooling to 50-60 ℃, adding lactic acid to adjust the pH of the protein raw stock to 6.5-6.7, adding fungal protease and papain, performing enzymolysis at 50-56 ℃ for 2-3 hours, and performing enzyme deactivation treatment at 100-105 ℃ for 10-15 minutes to obtain an enzymolysis solution;
s4: debitterizing: adding aminopeptidase into the enzymolysis liquid, stirring uniformly, keeping the temperature at 40-55 ℃, and reacting for 4-8 hours;
s5: blending: transferring the slurry obtained in the step S4 into a proportioning cylinder, adding xylitol, sorbitol, sucrose, citric acid and an emulsifier, fully and uniformly mixing, adding a stabilizer, uniformly mixing, and adjusting the pH value to 6.6-6.8 to obtain mixed slurry;
s6: homogenizing: homogenizing the prepared slurry with a homogenizer, and controlling the particle size of the particles in the slurry to be 2-4 μm;
s7 fermentation: adding lactobacillus into the homogenized pulp obtained in the step S6, fermenting at 35-39 deg.C for 10-13 hr to obtain fermentation liquid, and homogenizing again;
s8: and (3) sterilization: and (5) carrying out vacuum filling and sterilization treatment on the fermentation liquor obtained in the step S7 to obtain the macadimia nut beverage.
Preferably, the step S6 further comprises, before homogenizing, finely grinding the slurry in a colloid mill for 30-40 minutes.
Preferably, the homogenization treatment in the step S6 is performed under the conditions of pressure of 45-55MPa and temperature of 50-60 ℃, and the homogenization is performed for 2 times.
Preferably, the sterilization in the step S8 is performed at the temperature of 115 ℃ and 125 ℃, and the sterilization lasts for 10-20 minutes.
The invention has the following beneficial effects:
(1) as can be seen from the data of examples 1-3 and comparative example 5, the nutrient content and stability of the macadimia nut beverages prepared in examples 1-3 are significantly higher than those of the nut beverage prepared in comparative example 5; meanwhile, as can be seen from the data of examples 1 to 3, example 1 is the most preferred example.
(2) As can be seen from the data of example 1 and comparative examples 1-5, papain, aminopeptidase and lactic acid bacteria play a synergistic role in preparing the macadimia nut beverage, and the performance of the macadimia nut beverage is synergistically improved; this is:
the papain is a sulfhydryl (-SH) containing endopeptidase, has the activities of protease and esterase, has wider specificity, has stronger hydrolytic capacity on animal and plant proteins, polypeptides, esters, amides and the like, and can decompose proteins to generate substances such as peptone, polypeptides, amino acid and the like under certain temperature, pH value and substrate concentration, thereby improving the nutritional ingredients of the macadamia nut beverage. Because the bond between the proteins is opened during the enzymolysis of the proteins, the hydrophobic groups leak outwards to present bitter taste, and the hydrophobic amino acids also present bitter taste, the aminopeptidase removes the hydrophobic amino acid residues at the tail end of the polypeptide chain, and the aminopeptidase starts to hydrolyze from the N-end of the amino acids to remove the hydrophobic groups generating bitter taste, thereby achieving the purpose of removing the bitter taste. After the protein is subjected to enzymolysis, part of lactose is converted into lactic acid through lactobacillus fermentation, various flavor development components are generated, the content of nutrient substances of the beverage is improved, protein particles are reduced through fermentation, the surface area is increased, the stability of the beverage is improved, and the fermented beverage is favorable for promoting the decomposition effect of digestive enzyme on the protein, so that the digestive absorption of the protein is improved.
(3) As can be seen from the data of comparative examples 6-8, the weight ratio of papain, aminopeptidase, lactic acid bacteria is not (0.1-0.2): (0.008-0.02): (0.2-0.3), the nutrient content and stability of the resulting macadamia nut drink were significantly different from those of examples 1-3, which were comparable to those of the prior art (comparative example 5). The papain, aminopeptidase and lactic acid bacteria are used as a reinforcing system, and in examples 1-3, the weight ratio of the papain, the aminopeptidase and the lactic acid bacteria added when the macadimia nut beverage is prepared is controlled to be (0.1-0.2): (0.008-0.02): (0.2-0.3), the protein is decomposed by utilizing the enzymolysis of papain in a reinforcing system, the aminopeptidase removes hydrophobic amino acid residues at the tail end of a polypeptide chain to perform debittering, protein particles in the beverage are reduced by lactobacillus fermentation, and the like, so that the nutrient content and the stability of the macadamia nut beverage are improved by the reinforcing system consisting of the papain, the aminopeptidase and the lactobacillus in the macadamia nut beverage.
(4) In addition, the preparation process of the invention also has the following characteristics:
1. the settling rate of fine particles in a beverage is proportional to the square of the average diameter of the particles and inversely proportional to the viscosity of the liquid medium, and the quality of stability can be directly reflected by the settling condition. The invention reduces the particle size of the particles in the beverage to 2-4 μm by homogenizing and colloid milling, effectively reduces the settling speed of the fine particles; meanwhile, the viscosity of the beverage is increased by adding the stabilizer, so that the stability of the beverage is increased.
2. Because the isoelectric point value of the vegetable protein is mostly 4-6, when the pH value of the solution is near the isoelectric point, the protein is in a complicated positive or negative ion form, when the pH value of the solution is far away from the isoelectric point value of the protein, the more the charge quantity carried by protein molecules is, the more obvious the effect of enhancing the thickness of the hydrated layer is, and the better the stability of the solution is, the invention improves the stability of the beverage by adjusting the pH value of the beverage to be 6.6-6.8.
3. The invention also adds the emulsifier to inhibit the floating of fat and the aggregation of colloid particles, thereby achieving the effect of increasing the viscosity of the solution.
4. On one hand, the homogenization can obtain smaller particles, on the other hand, the enzymolysis is more sufficient, and on the other hand, the additive and the raw materials can be better and fully mixed.
Detailed Description
For a better understanding of the present invention, the following examples are given to illustrate, but not to limit the scope of the present invention.
In the following examples, the macadimia nut beverage comprises the following raw materials in parts by weight: 15-30 parts of macadamia nut, 1-2 parts of xylitol, 0.6-1.5 parts of sorbitol, 2-4 parts of sucrose, 0.4-1.3 parts of citric acid, 0.5-2.2 parts of lactic acid, 0.7-1.2 parts of emulsifier, 0.8-1.4 parts of stabilizer, 0.1-0.3 part of fungal protease, 0.1-0.2 part of papain, 0.008-0.02 part of aminopeptidase and 0.2-0.3 part of lactic acid bacteria.
The emulsifier is one or more of sorbitol ester, lauric acid monoglyceride or soybean phospholipid.
The stabilizer is one or more of xanthan gum, sodium alginate and propylene glycol alginate.
The preparation method of the macadimia nut beverage comprises the following steps:
s1: squeezing: drying macadimia nut kernel to water content of 2-3%, cooling to 55-65 deg.C, squeezing to obtain oil under 45-55MPa for 5-8 min to obtain nut residue;
s2: pulping: putting the kernel dregs obtained in the step S1 into grinding equipment, adding water which is 20-30 times of the weight of the kernel dregs while grinding, grinding for 30-40 minutes, then transferring into a colloid mill for fine grinding for 40-60 minutes, then sieving with a 200-mesh sieve, and separating to obtain protein raw pulp with the concentration of 3% -5%;
s3: enzymolysis: heating the protein raw stock obtained in the step S2 at 95-105 ℃ for 8-16 minutes, cooling to 50-60 ℃, adding lactic acid to adjust the pH of the protein raw stock to 6.5-6.7, adding fungal protease and papain, performing enzymolysis at 50-56 ℃ for 2-3 hours, and performing enzyme deactivation treatment at 100-105 ℃ for 10-15 minutes to obtain an enzymolysis solution;
s4: debitterizing: adding aminopeptidase into the enzymolysis liquid, stirring uniformly, keeping the temperature at 40-55 ℃, and reacting for 4-8 hours;
s5: blending: transferring the slurry obtained in the step S4 into a proportioning cylinder, adding xylitol, sorbitol, sucrose, citric acid and an emulsifier, fully and uniformly mixing, adding a stabilizer, uniformly mixing, and adjusting the pH value to 6.6-6.8 to obtain mixed slurry;
s6: homogenizing: then placing the prepared slurry into a colloid mill for fine grinding for 30-40 minutes, and then adopting a homogenizer for homogenization treatment, controlling the pressure of the homogenization treatment to be 45-55MPa and the temperature to be 50-60 ℃, homogenizing for 2 times, and controlling the particle size of particles in the slurry to be 2-4 mu m;
s7 fermentation: adding lactobacillus into the homogenized pulp obtained in the step S6, fermenting at 35-39 deg.C for 10-13 hr to obtain fermentation liquid, homogenizing again at 45-55MPa and 50-60 deg.C for 2 times, and controlling the particle size of the pulp at 2-4 μm;
s8: and (3) sterilization: and (4) carrying out vacuum filling and sterilization treatment on the fermentation liquor obtained in the step S7, wherein the sterilization is carried out at the temperature of 115 ℃ and 125 ℃, and the sterilization lasts for 10-20 minutes, so that the macadimia nut beverage is obtained.
Example 1
The macadimia nut beverage comprises the following raw materials in parts by weight: 22 parts of macadamia nut, 2 parts of xylitol, 0.6 part of sorbitol, 4 parts of sucrose, 0.4 part of citric acid, 2.2 parts of lactic acid, 0.7 part of sorbitol ester, 0.8 part of propylene glycol alginate, 0.2 part of fungal protease, 0.15 part of papain, 0.012 part of aminopeptidase and 0.25 part of lactic acid bacteria.
The preparation method of the macadimia nut beverage comprises the following steps:
s1: squeezing: drying macadamia nut kernels to enable the water content to be 3%, feeding the dried macadamia nut kernels into squeezing equipment after the temperature of the dried macadamia nut kernels is reduced to 60 ℃, squeezing out grease under the pressure of 45MPa, and squeezing for 8 minutes to obtain nut residues;
s2: pulping: putting the kernel dregs obtained in the step S1 into grinding equipment, adding water with the weight of 30 times of the kernel dregs while grinding, grinding for 35 minutes, transferring into a colloid mill for fine grinding for 60 minutes, then sieving with a 200-mesh sieve, and separating to obtain protein primary pulp with the concentration of 5%;
s3: enzymolysis: heating the protein raw stock obtained in the step S2 at 100 ℃ for 16 minutes, cooling to 50-60 ℃, adding lactic acid to adjust the pH of the protein raw stock to 6.6, adding fungal protease and papain, performing enzymolysis at 56 ℃ for 3 hours, and then performing enzyme deactivation treatment on the pulp at 100 ℃ for 10 minutes to obtain an enzymolysis liquid;
s4: debitterizing: adding aminopeptidase into the enzymolysis liquid, uniformly stirring, keeping the temperature at 40 ℃, and reacting for 8 hours;
s5: blending: transferring the slurry obtained in the step S4 into a proportioning cylinder, adding xylitol, sorbitol, sucrose, citric acid and an emulsifier, fully and uniformly mixing, adding a stabilizer, uniformly mixing, and adjusting the pH value to 6.8 to obtain mixed slurry;
s6: homogenizing: then placing the prepared slurry into a colloid mill for fine grinding for 40 minutes, and then carrying out homogenization treatment by adopting a homogenizer, controlling the pressure of the homogenization treatment to be 50MPa and the temperature to be 55 ℃, homogenizing for 2 times, and controlling the particle size of particles in the slurry to be 2 mu m;
s7 fermentation: adding lactobacillus into the homogenized pulp obtained in the step S6, fermenting at 35-39 deg.C for 10-13 hr to obtain fermentation liquid, homogenizing again at 50MPa and 55 deg.C for 2 times, and controlling the particle size of the pulp at 2 μm;
s8: and (3) sterilization: and (4) carrying out vacuum filling and sterilization treatment on the fermentation liquor obtained in the step (S7), wherein the sterilization is carried out at the temperature of 115 ℃, and the macadimia nut beverage is obtained after 20 minutes of sterilization.
Example 2
The macadimia nut beverage comprises the following raw materials in parts by weight: 15 parts of macadamia nut, 1.5 parts of xylitol, 1.5 parts of sorbitol, 3 parts of sucrose, 1.3 parts of citric acid, 1.5 parts of lactic acid, 0.6 part of emulsifier lauric monoglyceride, 0.6 part of soybean phospholipid, 0.4 part of xanthan gum, 1 part of sodium alginate, 0.1 part of fungal protease, 0.1 part of papain, 0.008 part of aminopeptidase and 0.2 part of lactic acid bacteria.
The preparation method of the macadimia nut beverage comprises the following steps:
s1: squeezing: drying macadamia nut kernels to enable the water content to be 2%, feeding the dried macadamia nut kernels into squeezing equipment after the temperature of the dried macadamia nut kernels is reduced to 55 ℃, squeezing out grease under the pressure of 55MPa, and squeezing for 6 minutes to obtain nut residues;
s2: pulping: putting the kernel dregs obtained in the step S1 into grinding equipment, adding water with the weight ratio of 25 times of that of the kernel dregs while grinding, grinding for 30 minutes, then transferring into a colloid mill for fine grinding for 50 minutes, then sieving with a 200-mesh sieve, and separating to obtain protein raw pulp with the concentration of 4%;
s3: enzymolysis: heating the protein raw stock obtained in the step S2 at 95 ℃ for 12 minutes, cooling to 55 ℃, adding lactic acid to adjust the pH of the protein raw stock to 6.5, adding fungal protease and papain, performing enzymolysis at 53 ℃ for 2.5 hours, and then performing enzyme deactivation treatment on the pulp at 105 ℃ for 15 minutes to obtain an enzymolysis liquid;
s4: debitterizing: adding aminopeptidase into the enzymolysis liquid, uniformly stirring, keeping the temperature at 55 ℃, and reacting for 4 hours;
s5: blending: transferring the slurry obtained in the step S4 into a proportioning cylinder, adding xylitol, sorbitol, sucrose, citric acid and an emulsifier, fully and uniformly mixing, adding a stabilizer, uniformly mixing, and adjusting the pH value to 6.7 to obtain mixed slurry;
s6: homogenizing: then placing the prepared slurry in a colloid mill for fine grinding for 35 minutes, and then carrying out homogenization treatment by adopting a homogenizer, wherein the pressure of the homogenization treatment is controlled to be 45MPa, the temperature is controlled to be 50 ℃, the homogenization is carried out for 2 times, and the particle size of particles in the slurry is controlled to be 4 mu m;
s7 fermentation: adding lactobacillus into the homogenized pulp obtained in the step S6, fermenting at 35-39 deg.C for 10-13 hr to obtain fermentation liquid, homogenizing again at 45MPa and 50 deg.C for 2 times, and controlling the particle size of the pulp at 4 μm;
s8: and (3) sterilization: and (5) carrying out vacuum filling and sterilization treatment on the fermentation liquor obtained in the step (S7), wherein the sterilization is carried out at the temperature of 120 ℃, and the sterilization is carried out for 15 minutes, so that the macadimia nut beverage is obtained.
Example 3
The macadimia nut beverage comprises the following raw materials in parts by weight: 15 parts of macadamia nut, 1 part of xylitol, 1 part of sorbitol, 2 parts of sucrose, 0.8 part of citric acid, 0.5 part of lactic acid, 0.2 part of sorbitol ester, 0.5 part of glycerol monolaurate, 0.3 part of soybean phospholipid, 0.2 part of xanthan gum, 0.3 part of sodium alginate, 0.5 part of propylene glycol alginate, 0.3 part of fungal protease, 0.2 part of papain, 0.02 part of aminopeptidase and 0.3 part of lactic acid bacteria.
The preparation method of the macadimia nut beverage comprises the following steps:
s1: squeezing: drying macadimia nut kernels to enable the water content to be 2%, feeding the dried nut kernels into a squeezing device after the temperature of the dried nut kernels is reduced to 65 ℃, squeezing out grease under the pressure of 50MPa for 5 minutes, and obtaining nut residues;
s2: pulping: putting the kernel dregs obtained in the step S1 into grinding equipment, adding water with the weight ratio of 20 times of that of the kernel dregs while grinding, grinding for 40 minutes, then transferring into a colloid mill for fine grinding for 40 minutes, then sieving with a 200-mesh sieve, and separating to obtain protein protoplasm with the concentration of 3 percent;
s3: enzymolysis: heating the protein raw stock obtained in the step S2 at 105 ℃ for 8 minutes, cooling to 50 ℃, adding lactic acid to adjust the pH of the protein raw stock to 6.7, adding fungal protease and papain, performing enzymolysis at 50 ℃ for 2 hours, and then performing enzyme deactivation treatment on the pulp at 103 ℃ for 12 minutes to obtain an enzymolysis liquid;
s4: debitterizing: adding aminopeptidase into the enzymolysis liquid, uniformly stirring, keeping the temperature at 45 ℃, and reacting for 6 hours;
s5: blending: transferring the slurry obtained in the step S4 into a proportioning cylinder, adding xylitol, sorbitol, sucrose, citric acid and an emulsifier, fully and uniformly mixing, adding a stabilizer, uniformly mixing, and adjusting the pH value to 6.6 to obtain mixed slurry;
s6: homogenizing: then placing the prepared slurry into a colloid mill for fine grinding for 30 minutes, and then carrying out homogenization treatment by adopting a homogenizer, wherein the pressure of the homogenization treatment is controlled to be 55MPa, the temperature is controlled to be 60 ℃, the homogenization is carried out for 2 times, and the particle size of particles in the slurry is controlled to be 3 mu m;
s7 fermentation: adding lactobacillus into the homogenized pulp obtained in the step S6, fermenting at 35-39 deg.C for 10-13 hr to obtain fermentation liquid, homogenizing again at 55MPa and 60 deg.C for 2 times, and controlling the particle size of the pulp at 3 μm;
s8: and (3) sterilization: and (5) carrying out vacuum filling and sterilization treatment on the fermentation liquor obtained in the step (S7), wherein the sterilization is carried out at the temperature of 125 ℃, and the macadimia nut beverage is obtained after 15 minutes of sterilization.
Comparative example 1
The preparation method is the same as that of example 1, except that the raw materials for preparing the macadamia nut drink do not contain papain, aminopeptidase and lactic acid bacteria.
Comparative example 2
The preparation method was the same as example 1, except that the raw materials for preparing the macadamia nut drink did not contain papain.
Comparative example 3
The preparation method was the same as in example 1, except that no aminopeptidase was contained in the raw materials for preparing the macadamia nut drink.
Comparative example 4
The preparation method was the same as example 1, except that no lactic acid bacteria were contained in the raw materials for preparing the macadamia nut drink.
Comparative example 5
The macadimia nut protein beverage is prepared by the method described in example 1 of Chinese patent document 'a macadimia nut protein beverage and a processing method thereof (patent number: ZL 201110370646.5').
Comparative example 6
The preparation method is the same as that of example 1, except that the raw materials for preparing the macadamia nut beverage comprise 0.02 part of papain, 0.6 part of aminopeptidase and 0.01 part of lactic acid bacteria.
Comparative example 7
The preparation method is the same as that of example 1, except that the raw materials for preparing the macadamia nut beverage comprise 0.5 part of papain, 0.1 part of aminopeptidase and 0.05 part of lactic acid bacteria.
Comparative example 8
The preparation method is the same as that of example 1, except that the raw materials for preparing the macadamia nut beverage comprise 0.03 part of papain, 0.001 part of aminopeptidase and 0.7 part of lactic acid bacteria.
Macadamia nut beverages were prepared as described in examples 1-3 and comparative examples 1-8, and their nutritional content and stability were determined as shown in the following table:
the stability test method comprises the following steps: after stabilizing the macadimia nut beverage, transferring 10mL of sample liquid into a centrifuge tube, centrifuging for 10min at the rotating speed of 4500r/min, pouring all substances except precipitates in the centrifuge tube after centrifuging, and accurately weighing the mass of the precipitates. And (3) carrying out a plurality of parallel tests on each sample, wherein the homogenization of the results of the plurality of parallel tests is the centrifugal precipitation rate.
Precipitation rate (%) -. precipitate mass (g)/10mL sample mass (g) x 100%
From the above table, it can be seen that: (1) as can be seen from the data of examples 1-3 and comparative example 5, the nutrient content and stability of the macadimia nut beverages prepared in examples 1-3 are significantly higher than those of the nut beverage prepared in comparative example 5; meanwhile, as can be seen from the data of examples 1 to 3, example 1 is the most preferred example.
(2) As can be seen from the data of example 1 and comparative examples 1-5, papain, aminopeptidase and lactic acid bacteria play a synergistic role in preparing the macadimia nut beverage, and the performance of the macadimia nut beverage is synergistically improved; this is:
the papain is a sulfhydryl (-SH) containing endopeptidase, has the activities of protease and esterase, has wider specificity, has stronger hydrolytic capacity on animal and plant proteins, polypeptides, esters, amides and the like, and can decompose proteins to generate substances such as peptone, polypeptides, amino acid and the like under certain temperature, pH value and substrate concentration, thereby improving the nutritional ingredients of the macadamia nut beverage. During enzymolysis of protein, the bond between proteins is opened, hydrophobic groups leak outwards to present bitter taste, and hydrophobic amino acids also present bitter taste, so that aminopeptidase is used to eliminate hydrophobic amino acid residue at the tail end of polypeptide chain, aminopeptidase is hydrolyzed from N-end of amino acid to eliminate hydrophobic group producing bitter taste, and bitter taste is eliminated. After the protein is subjected to enzymolysis, part of lactose is converted into lactic acid through lactobacillus fermentation, so that various flavor development components are generated, the content of nutrient substances of the beverage is improved, protein particles are reduced through fermentation, the surface area is increased, the stability of the beverage is improved, and the fermented beverage is favorable for promoting the decomposition of digestive enzyme on the protein, so that the digestive absorption of the protein is improved.
(3) As can be seen from the data of comparative examples 6-8, the weight ratio of papain, aminopeptidase, lactic acid bacteria is not (0.1-0.2): (0.008-0.02): (0.2-0.3), the nutrient content and stability of the resulting macadamia nut drink were significantly different from those of examples 1-3, which were comparable to those of the prior art (comparative example 5). The papain, the aminopeptidase and the lactic acid bacteria are used as a reinforcing system, and in examples 1 to 3, the weight ratio of the papain, the aminopeptidase and the lactic acid bacteria added when the macadimia nut beverage is prepared is controlled to be (0.1-0.2): (0.008-0.02): (0.2-0.3), the protein is decomposed by utilizing the enzymolysis of papain in a reinforcing system, the aminopeptidase removes hydrophobic amino acid residues at the tail end of a polypeptide chain to perform debittering, protein particles in the beverage are reduced by lactobacillus fermentation, and the like, so that the nutrient content and the stability of the macadamia nut beverage are improved by the reinforcing system consisting of the papain, the aminopeptidase and the lactobacillus in the macadamia nut beverage.
(4) In addition, the preparation process of the invention also has the following characteristics:
1. the settling rate of fine particles in a beverage is proportional to the square of the average diameter of the particles and inversely proportional to the viscosity of the liquid medium, and the quality of stability can be directly reflected by the settling condition. The invention reduces the particle size of the particles in the beverage to 2-4 μm by homogenizing and colloid milling, effectively reduces the settling speed of the fine particles; meanwhile, the viscosity of the beverage is increased by adding the stabilizer, so that the stability of the beverage is increased.
2. Because the isoelectric point value of the vegetable protein is mostly 4-6, when the pH value of the solution is near the isoelectric point, the protein is in a complicated positive or negative ion form, when the pH value of the solution is far away from the isoelectric point value of the protein, the more the charge quantity carried by protein molecules is, the more obvious the effect of enhancing the thickness of the hydrated layer is, and the better the stability of the solution is, the invention improves the stability of the beverage by adjusting the pH value of the beverage to be 6.6-6.8.
3. The invention also adds the emulsifier to inhibit the floating of fat and the aggregation of colloid particles, thereby achieving the effect of increasing the viscosity of the solution.
4. On one hand, the homogenization can obtain smaller particles, on the other hand, the enzymolysis is more sufficient, and on the other hand, the additive and the raw materials can be better and fully mixed.
The above description should not be taken as limiting the invention to the embodiments, but rather, as will be apparent to those skilled in the art to which the invention pertains, numerous simplifications or substitutions may be made without departing from the spirit of the invention, which shall be deemed to fall within the scope of the invention as defined by the claims appended hereto.
Claims (8)
1. The macadimia nut beverage is characterized by comprising the following raw materials in parts by weight: 15-30 parts of macadamia nut, 1-2 parts of xylitol, 0.6-1.5 parts of sorbitol, 2-4 parts of sucrose, 0.4-1.3 parts of citric acid, 0.5-2.2 parts of lactic acid, 0.7-1.2 parts of emulsifier, 0.8-1.4 parts of stabilizer, 0.1-0.3 part of fungal protease, 0.1-0.2 part of papain, 0.008-0.02 part of aminopeptidase and 0.2-0.3 part of lactic acid bacteria;
the preparation method of the macadimia nut beverage comprises the following steps:
s1: squeezing: drying macadamia nut kernels to enable the water content to be 2-3%, feeding the dried macadamia nut kernels into squeezing equipment after the temperature of the dried macadamia nut kernels is reduced to 55-65 ℃, squeezing out grease under the pressure of 45-55MPa for 5-8 minutes to obtain nut residues;
s2: pulping: putting the kernel dregs obtained in the step S1 into grinding equipment, adding water which is 20-30 times of the weight of the kernel dregs while grinding, grinding for 30-40 minutes, then transferring into a colloid mill for fine grinding for 40-60 minutes, then sieving with a 200-mesh sieve, and separating to obtain protein raw pulp with the concentration of 3% -5%;
s3: enzymolysis: heating the protein raw stock obtained in the step S2 at 95-105 ℃ for 8-16 minutes, cooling to 50-60 ℃, adding lactic acid to adjust the pH of the protein raw stock to 6.5-6.7, adding fungal protease and papain, performing enzymolysis at 50-56 ℃ for 2-3 hours, and performing enzyme deactivation treatment at 100-105 ℃ for 10-15 minutes to obtain an enzymolysis solution;
s4: debitterizing: adding aminopeptidase into the enzymolysis liquid, stirring uniformly, keeping the temperature at 40-55 ℃, and reacting for 4-8 hours;
s5: blending: transferring the slurry obtained in the step S4 into a proportioning cylinder, adding xylitol, sorbitol, sucrose, citric acid and an emulsifier, fully and uniformly mixing, adding a stabilizer, uniformly mixing, and adjusting the pH value to 6.6-6.8 to obtain mixed slurry;
s6: homogenizing: homogenizing the prepared slurry with a homogenizer, and controlling the particle size of the particles in the slurry to be 2-4 μm;
s7 fermentation: adding lactobacillus into the homogenized pulp obtained in the step S6, fermenting at 35-39 deg.C for 10-13 hr to obtain fermentation liquid, and homogenizing again;
s8: and (3) sterilization: and (5) carrying out vacuum filling and sterilization treatment on the fermentation liquor obtained in the step S7 to obtain the macadimia nut beverage.
2. The macadimia nut beverage of claim 1, wherein the weight ratio of papain, aminopeptidase, and lactic acid bacteria is 0.15: 0.012: 0.25.
3. the macadamia nut drink according to claim 1, wherein the emulsifier is one or more of sorbitol ester, monoglycerol laurate or soy phospholipid.
4. The macadamia nut drink according to claim 1, wherein the stabilizer is one or more of xanthan gum, sodium alginate and propylene glycol alginate.
5. The method of preparing a macadamia nut drink according to any one of claims 1 to 4, comprising the steps of:
s1: squeezing: drying macadamia nut kernels to enable the water content to be 2-3%, feeding the dried macadamia nut kernels into squeezing equipment after the temperature of the dried macadamia nut kernels is reduced to 55-65 ℃, squeezing out grease under the pressure of 45-55MPa for 5-8 minutes to obtain nut residues;
s2: pulping: putting the kernel dregs obtained in the step S1 into grinding equipment, adding water which is 20-30 times of the weight of the kernel dregs while grinding, grinding for 30-40 minutes, then transferring into a colloid mill for fine grinding for 40-60 minutes, then sieving with a 200-mesh sieve, and separating to obtain protein raw pulp with the concentration of 3% -5%;
s3: enzymolysis: heating the protein raw stock obtained in the step S2 at 95-105 ℃ for 8-16 minutes, cooling to 50-60 ℃, adding lactic acid to adjust the pH of the protein raw stock to 6.5-6.7, adding fungal protease and papain, performing enzymolysis at 50-56 ℃ for 2-3 hours, and performing enzyme deactivation treatment at 100-105 ℃ for 10-15 minutes to obtain an enzymolysis solution;
s4: debitterizing: adding aminopeptidase into the enzymolysis liquid, stirring uniformly, keeping the temperature at 40-55 ℃, and reacting for 4-8 hours;
s5: blending: transferring the slurry obtained in the step S4 into a proportioning cylinder, adding xylitol, sorbitol, sucrose, citric acid and an emulsifier, fully and uniformly mixing, adding a stabilizer, uniformly mixing, and adjusting the pH value to 6.6-6.8 to obtain mixed slurry;
s6: homogenizing: homogenizing the prepared slurry with a homogenizer, and controlling the particle size of the particles in the slurry to be 2-4 μm;
s7 fermentation: adding lactobacillus into the homogenized pulp obtained in the step S6, fermenting at 35-39 deg.C for 10-13 hr to obtain fermentation liquid, and homogenizing again;
s8: and (3) sterilization: and (5) carrying out vacuum filling and sterilization treatment on the fermentation liquor obtained in the step S7 to obtain the macadimia nut beverage.
6. The method of claim 5, wherein the step S6 further comprises finely grinding the slurry in a colloid mill for 30-40 minutes before homogenizing.
7. The method of claim 5, wherein the homogenization treatment in step S6 is performed under a pressure of 45-55MPa and at a temperature of 50-60 ℃, and the homogenization is performed for 2 times.
8. The method of claim 5, wherein the step S8 is performed at a temperature of 115 ℃ and 125 ℃ for 10-20 minutes.
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| EP4274423A1 (en) * | 2021-01-05 | 2023-11-15 | Novozymes A/S | Process for preparing a plant-based fermented dairy alternative |
| CN113229368B (en) * | 2021-06-25 | 2023-06-20 | 西南林业大学 | Macadimia nut pulp processing method and protein beverage thereof |
| CN113875821A (en) * | 2021-10-14 | 2022-01-04 | 广西南亚热带农业科学研究所 | Preparation method of mesona blume-gomuti palm composite nut drink |
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Application publication date: 20190503 Assignee: Guangxi Guinong Precision Farming Agricultural Technology Service Co.,Ltd. Assignor: SOUTH ASIAN TROPICAL AGRICULTURAL SCIENCE Research Institute OF GUANGXI Contract record no.: X2023980046466 Denomination of invention: A macadamia nut beverage and its preparation method Granted publication date: 20220506 License type: Common License Record date: 20231108 |