CN110859224A - Vegetable protein beverage macadimia nut milk and preparation method thereof - Google Patents
Vegetable protein beverage macadimia nut milk and preparation method thereof Download PDFInfo
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Abstract
The invention provides a vegetable protein beverage macadimia nut milk and a preparation method thereof, wherein the preparation method comprises the following steps: (1) pretreatment: baking the macadimia nut meal in a baking mode as follows: baking at 60-65 deg.C for 2-2.5h, heating to 80-85 deg.C for 2-3h, and continuing heating to 105-; (2) grinding macadimia nut meal into thick liquid, and filtering to obtain nut raw pulp; (3) blending and fully dissolving the mixture by an emulsifying machine at the rotating speed of 4000-; (4) homogenizing: heating the prepared feed liquid to 65-70 ℃, and homogenizing twice under 25-35 MPa; (5) sterilizing, bottling, cooling, packaging, and refrigerating. The macadimia nut milk obtained by the method is rich in nutrition, milky in color, strong in nut fragrance, uniform in tissue state, free of precipitation and layering phenomenon, and meets relevant regulations in terms of comprehensive nut milk sensory, physicochemical and microbial indexes.
Description
Technical Field
The invention belongs to the field of macadimia nut product processing, and particularly relates to a vegetable protein beverage macadimia nut milk and a preparation method thereof.
Background
Macadamia (Macadamia spp.) is a perennial evergreen fruit tree of the genus Macadamia (Macadamia f. muell) of the phylum campylon, native to the subtropical rainforest regions of the southeast of queensland and northeast of new south wales of australia, and is a world-famous nut. The macadamia nut fruits are also called macadamia walnuts, kunshela chestnuts, macadamia nuts and the like, the edible part of the macadamia nut fruits are rich in nutrients, the fat content is as high as 65-80% (the monounsaturated fatty acid accounts for 78%), the macadamia nut fruits are the only woody nut fruit trees containing palmitoleic acid (POA) in the nuts, the content is 19%, the macadamia nut fruits are rich in protein, carbohydrate, calcium, phosphorus, iron, B vitamins and nicotinic acid, the macadamia nut fruits have the effects of reducing cholesterol, improving blood circulation and enhancing memory after being eaten frequently, and the macadamia nut fruits are called 'dried fruit queen' by nature. The macadimia nut has high oil content, the processing conditions have obvious influence on the components and the quality of the macadimia nut, and the reasonable processing treatment is also an important means for improving the added value of products and the industrial economic benefit.
In the processing of macadamia nut products, the prior art usually processes the macadamia nuts by directly eating the processed nuts and processing beverages, and generally adopts a mode of directly blending after crushing and grinding. The macadimia nuts are developed and developed into the drink, so that the health care effect can be exerted, the diet of people can be facilitated, the problem that people are easy to get inflamed due to excessive eating of the macadimia nuts can be avoided, the resource can be fully utilized, the development of economy in mountainous areas can be promoted, and the drink has wide development prospects at home and abroad. However, macadamia nut has high oil content and is directly prepared into a beverage, and the grease in the macadamia nut directly enters the beverage, so that the beverage has poor taste and does not meet the requirements of modern society on health foods; secondly, the macadimia nut protein beverage is high in protein content and large in insoluble particles due to the addition of a dairy product, sinking and fat floating are easy to occur, the quality problems of inconvenience in drinking and the like exist, and the flavor of the macadimia nuts is easy to lose or be covered; furthermore, the grease contained in macadamia nut is mainly monounsaturated fatty acid, and the grease is easy to oxidize to generate peroxide, so that unsafe factors exist. Therefore, development of a macadimia nut protein beverage which has good taste, is healthy and safe and can keep the original flavor of macadimia nuts and a processing method thereof are urgently needed.
Disclosure of Invention
The invention aims to solve the technical problems, and provides a vegetable protein beverage macadimia nut milk and a preparation method thereof, aiming at providing the macadimia nut milk protein beverage which has good taste, convenient eating, healthy and safe drinking, intact original flavor of macadimia nuts and long shelf life.
In order to achieve one of the above purposes, the invention adopts the technical scheme that the preparation method of the vegetable protein beverage macadimia nut milk comprises the following steps:
(1) pretreatment: placing the hydraulically squeezed macadimia nut meal into an electric heating forced air drying oven for baking for 2-2.5h at the temperature of 60-65 ℃, heating to 80-85 ℃ for baking for 2-3h, and continuously heating to 110 ℃ for baking for 20-30 min;
(2) grinding: placing the pretreated macadimia nut meal and water in a pulping machine according to the weight ratio of 1:13-17 for pulping, finely grinding the obtained coarse pulp on a colloid mill, and filtering by using a 200-mesh filter bag to obtain nut raw pulp;
(3) blending: adjusting the pH value of the nut raw pulp obtained in the step (2) to 6.0-7.0, heating to 60-65 ℃, mixing monoglyceride and sucrose ester according to the mass ratio of 4-6: 6-4, then adding a proper amount of thickener and white granulated sugar to obtain a mixture, adding the mixture into the nut raw pulp while stirring, and then stirring at a high speed at 8000rpm of an emulsifying machine with the rotation number of 4000-;
(4) homogenizing: heating the prepared feed liquid in the step (3) to 65-70 ℃, and homogenizing twice under 25-35 MPa;
(5) sterilizing and bottling: heating the homogenized product obtained in the step (4) to 80-90 ℃, keeping for 5min for sterilization, rapidly cooling to below 20 ℃, packaging, and refrigerating at 0-4 ℃.
Because the selected raw material nut meal contains a large amount of grease, the oil phase and the water phase are easy to separate in the nut milk processing process, so that the stability of the nut milk is reduced. According to a large number of experiments, the preparation process is adopted for treatment, particularly after the pretreatment, grinding and blending processes are carried out according to the method, oil in two liquids of oil and water which are not mutually soluble can be dispersed in water to form emulsion, and the problems of poor stability and poor emulsification effect of the emulsion are well solved. The macadimia nut milk processed by the method is rich in nutrition, milky in color, rich in nut fragrance, uniform in tissue state, free of precipitation and layering.
Further, the hydraulic pressing process in the step (1) comprises the following steps: squeezing at 58-62 deg.C under 30-40MPa for 80-90min, removing oil by more than 65%, and collecting macadamia nut oil obtained by hydraulic squeezing.
Further, in the step (2), the pulping times in the pulping machine are two times, and the pulping time is 5-10 min each time.
Furthermore, the number of times of fine grinding on the colloid mill is two, and the time of fine grinding for each time is 15-20 min.
Further, in the step (3), the monoglyceride is glycerin monostearate with an HLB value of 3.8, the sucrose ester is sucrose fatty acid ester with an HLB value of 15, and the addition amount of the mixture of the monoglyceride and the sucrose ester is 0.3-0.5% of the mass of the nut raw stock.
Further, the addition amount of the thickener is 0.06-0.09%.
Further, the thickener includes: 0.01-0.03% of sodium alginate, 0.03-0.05% of CMC and 0.02-0.03% of compound guar gum.
Further, the addition amount of the white granulated sugar is 2-3%.
Further, macadamia nut meal which is mildewed and damaged by worms and residues thereof are removed in the step (1).
The second purpose of the invention is to provide the macadimia nut milk prepared by the method.
The invention has the following beneficial effects:
the invention provides a vegetable protein beverage macadimia nut milk and a preparation method thereof, which take macadimia nut meal which is obtained by carrying out hydraulic pressing treatment on macadimia nut kernels as a raw material, carry out three-stage baking pretreatment, and carry out subsequent processes of grinding, blending and homogenizing, and the macadimia nut milk beverage is processed by adding a certain amount of water into the macadimia nut meal, assisting with the ingredients of mono-diglycerol fatty acid ester, sucrose fatty acid ester, xanthan gum, carrageenan, sodium alginate, CMC, compound guar gum, white granulated sugar and the like, and carrying out procedures of coarse grinding, colloid grinding, blending, stirring, homogenizing, sterilizing and the like. The invention can also obtain the macadamia nut oil product, the oil removal amount is more than 50 percent, and the economic value of the macadamia nut oil product is obviously improved compared with that of the macadamia nut oil product directly adopting the kernel. The macadimia nut milk processed by the method is rich in nutrition, milky in color, rich in nut fragrance, uniform in tissue state, free of precipitation and layering. The protein content is 0.704(g/100g), the fat content is 2.9(g/100g), the soluble solid content is 7.3%, the total number of colonies is 40cfu/mL, and the number of mould and yeast is 2 cfu/mL. The comprehensive nut milk has organoleptic, physicochemical and microbial indexes meeting the relevant regulations in GB/T32325-2014 vegetable protein beverage.
Drawings
FIG. 1 is a diagram showing the emulsification effect of the compound emulsifiers in different proportions in the examples.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood, the present invention is described in detail below with reference to the following embodiments, and it should be noted that the following embodiments are only for explaining and illustrating the present invention and are not intended to limit the present invention. The invention is not limited to the embodiments described above, but rather, may be modified within the scope of the invention.
Example 1
A vegetable protein beverage macadimia nut milk is prepared by the following steps:
(1) pretreatment: selecting macadimia nut meal subjected to hydraulic pressing, and removing mildewed and worm-eaten macadimia nut meal and residues thereof, wherein the hydraulic pressing process comprises the following steps: squeezing at 60 deg.C under 30MPa for 80min, removing oil of hydraulically squeezed macadimia nut cake to 65%, baking the hydraulically squeezed macadimia nut cake in an electrothermal blowing dry oven in the manner of: drying at 60 deg.C for 2h, heating to 80 deg.C for 2h, and further heating to 105 deg.C for 20 min;
(2) grinding: placing the pretreated macadimia nut meal and water in a pulping machine according to a weight ratio of 1:13 for pulping, wherein the pulping time is two times, each pulping time is 5min, fine grinding is carried out on the obtained coarse pulp on a colloid mill, the fine grinding time is two times, each fine grinding time is 15min, and then the nut raw pulp is obtained by filtering through a 200-mesh filter bag;
(3) blending: adjusting the pH value of the nut raw pulp obtained in the step (2) to 6.0, heating to 60 ℃, mixing monoglyceride and sucrose ester according to the mass ratio of 2:3, wherein the monoglyceride is glycerol monostearate with the HLB value of 3.8, the sucrose ester is sucrose fatty acid ester with the HLB value of 15, and the adding amount of the mixture of the monoglyceride and the sucrose ester is 0.3% of the mass of the nut raw pulp; then 0.06% of a thickener and 2% of white granulated sugar are added to obtain a mixture, wherein the thickener comprises: 0.01 percent of sodium alginate, 0.03 percent of CMC and 0.02 percent of compound guar gum; adding the mixture into the nut raw pulp while stirring, and stirring at a high speed in an emulsifying machine with the rotation speed of 4000rpm to fully dissolve the nut raw pulp;
(4) homogenizing: heating the prepared feed liquid in the step (3) to 65 ℃, and homogenizing twice under 25 MPa;
(5) sterilizing and bottling: heating the homogenized product obtained in the step (4) to 80 ℃, keeping for 5min for sterilization, rapidly cooling to below 20 ℃, packaging, and refrigerating at 0-4 ℃.
Example 2
A vegetable protein beverage macadimia nut milk is prepared by the following steps:
(1) pretreatment: selecting macadimia nut meal subjected to hydraulic pressing, and removing mildewed and worm-eaten macadimia nut meal and residues thereof, wherein the hydraulic pressing process comprises the following steps: squeezing at 58 deg.C under 40MPa for 90min, removing oil of hydraulically squeezed macadimia nut cake 65.3%, baking the hydraulically squeezed macadimia nut cake in an electrothermal blowing dry oven in the manner of: drying at 65 deg.C for 2.5h, heating to 85 deg.C for 3h, and further heating to 110 deg.C for 30 min;
(2) grinding: placing the pretreated macadimia nut meal and water in a pulping machine according to a weight ratio of 1:17 for pulping, wherein the pulping time is two times, each pulping time is 10min, fine grinding is carried out on the obtained coarse pulp on a colloid mill, the fine grinding time is two times, each fine grinding time is 20min, and then filtering is carried out by using a 200-mesh filter bag to obtain nut raw pulp;
(3) blending: adjusting the pH value of the nut raw pulp obtained in the step (2) to 7.0, heating to 65 ℃, mixing monoglyceride and sucrose ester according to the mass ratio of 3:4, wherein the monoglyceride is glycerol monostearate with the HLB value of 3.8, the sucrose ester is sucrose fatty acid ester with the HLB value of 15, and the adding amount of the mixture of the monoglyceride and the sucrose ester is 0.5 percent of the mass of the nut raw pulp; then 0.09% of thickener and 3% of white granulated sugar are added to obtain a mixture, wherein the thickener comprises: 0.03 percent of sodium alginate, 0.05 percent of CMC and 0.025 percent of compound guar gum; adding the mixture into the nut raw pulp while stirring, and stirring at a high speed in an emulsifying machine with the rotation number of 8000rpm to fully dissolve the mixture;
(4) homogenizing: heating the prepared feed liquid in the step (3) to 70 ℃, and homogenizing twice under 35 MPa;
(5) sterilizing and bottling: heating the homogenized product obtained in the step (4) to 90 ℃, keeping for 5min for sterilization, rapidly cooling to below 20 ℃, packaging, and refrigerating at 0-4 ℃.
Example 3
A vegetable protein beverage macadimia nut milk is prepared by the following steps:
(1) pretreatment: selecting macadimia nut meal subjected to hydraulic pressing, and removing mildewed and worm-eaten macadimia nut meal and residues thereof, wherein the hydraulic pressing process comprises the following steps: squeezing at 62 deg.C under 32MPa for 85min, removing oil of hydraulically squeezed macadimia nut cake to 64.7%, baking the hydraulically squeezed macadimia nut cake in an electrothermal blowing dry oven in the manner of: drying at 62 deg.C for 2.2h, heating to 82 deg.C for 2.5h, and further heating to 108 deg.C for 25 min;
(2) grinding: placing the pretreated macadimia nut meal and water in a pulping machine according to a weight ratio of 1:16 for pulping, wherein the pulping time is two times, each pulping time is 8min, fine grinding is carried out on the obtained coarse pulp on a colloid mill, the fine grinding time is two times, each fine grinding time is 18min, and then the nut raw pulp is obtained by filtering through a 200-mesh filter bag;
(3) blending: adjusting the pH value of the nut raw pulp obtained in the step (2) to 6.5, heating to 62 ℃, mixing monoglyceride and sucrose ester according to the mass ratio of 2:4, wherein the monoglyceride is glycerol monostearate with the HLB value of 3.8, the sucrose ester is sucrose fatty acid ester with the HLB value of 15, and the adding amount of the mixture of the monoglyceride and the sucrose ester is 0.35 percent of the mass of the nut raw pulp; then 0.08% of thickener and 2.5% of white granulated sugar are added to obtain a mixture, wherein the thickener comprises: 0.02% of sodium alginate, 0.035% of CMC and 0.03% of compound guar gum; adding the mixture into the nut raw pulp while stirring, and stirring at high speed in an emulsifying machine with the rotation number of 6000rpm to fully dissolve the mixture;
(4) homogenizing: heating the prepared feed liquid in the step (3) to 66 ℃, and homogenizing twice under 30 MPa;
(5) sterilizing and bottling: heating the homogenized product obtained in the step (4) to 88 ℃, keeping for 5min for sterilization, rapidly cooling to below 20 ℃, packaging, and refrigerating at 0-4 ℃.
Test example
The quality index of the vegetable protein beverage macadimia nut milk product prepared in the example 1-3 is determined, and the evaluation standard of the product quality is as follows:
(1) macadamia nut milk sensory evaluation standard
TABLE 1 macadamia nut milk sensory evaluation criteria
(2) Method for evaluating emulsification effect
As the selected raw material nut meal contains a large amount of grease, the oil phase and the water phase are easy to separate during the processing of the nut milk, so that the stability of the nut milk is reduced, and the emulsifier is added into the nut milk, so that the oil and the water which are not mutually soluble are dispersed in the water under the action of the emulsifier, and an emulsion is formed. The emulsification effect of macadamia nut protein beverages was evaluated in terms of turbidity and absorbance. Accurately sucking 1mL of sample into a 100mL volumetric flask, adding distilled water to a constant volume to a scale, measuring turbidity and measuring absorbance at 720nm, wherein the larger the turbidity and the absorbance, the more uniform the dispersion of the system is, and the better the emulsification effect is.
(3) Stability evaluation method
The stability of the macadimia nut protein beverage is evaluated by taking the centrifugal sedimentation rate (%) of the product as a reference index. Accurately adding 5mL of sample into a centrifuge tube, centrifuging at 4000r/min for 20min, discarding all solutions, and weighing the mass of the precipitate. The larger the centrifugal precipitation rate is, the poorer the system stability is; the smaller the centrifugal precipitation rate, the better the system stability. The precipitation rate was calculated according to the formula (1-1):
precipitation rate is the mass of precipitate/mass of sample x 100% (1-1)
(4) Physical, chemical and microbiological indexes
Protein content determination: adopting a Coomassie brilliant blue method;
fat determination: adopting an acid hydrolysis method;
determination of soluble solids: a refraction method;
microbial tests were performed on the total number of colonies, mold and yeast counts in the finished product.
The result of the determination of the vegetable protein beverage macadimia nut milk product obtained in example 3 is as follows:
(1) sensory index
Color: is uniform and milk white; taste and smell: has unique fragrance and taste of nuts and no peculiar smell; organization state: the emulsion is uniform and stable emulsion, has no precipitation and delamination, and has no foreign impurities visible to the naked eye.
(2) Physical and chemical indexes
The protein content was 0.704/(g/100g), the fat content was 2.9/(g/100g), and the soluble solids content was 7.3%.
(3) Microbiological indicator
The total number of colonies was 40cfu/mL, and the number of mold and yeast was 2 cfu/mL.
The comprehensive nut milk has organoleptic, physicochemical and microbial indexes meeting the relevant regulations in GB/T32325-2014 vegetable protein beverage.
The results of the tests of examples 1 and 2 are similar to those of example 3.
The vegetable protein beverage macadimia nut milk was prepared according to the method of example 3, and the influence of various influencing factors on the taste of the vegetable protein beverage macadimia nut milk was examined.
Mouthfeel example 1: determination of nut meal to water ratio
Selecting macadimia nut meal and water which are pretreated according to the mass ratio of 1:10, 1:13, 1:15, 1:17 and 1:20 respectively, performing tests such as grinding, homogenizing and the like, and performing sensory evaluation to determine the optimal mixture ratio. The effect of different meal water ratios on nut milk quality is obtained as shown in table 2.
TABLE 2 Effect of different meal-to-water ratios on nut milk quality
As can be seen from table 2, the difference in the meal-to-water ratio has a significant effect on the quality of the nut milk. When the proportion of the meal to the water is 1:10, the nut milk is milky white and has strong nut fragrance, but the nut milk has obvious fishy smell and can influence the taste of the nut milk; when the proportion of the meal to the water is 1:20, the nut milk is yellowish, the nuts have no fishy smell but have light fragrance, and the taste is poor; when the proportion of the dregs to the water is 1:13-17, the nut milk is milky white, has no fishy smell and has obvious nut fragrance; comprehensively considering, under the condition of not influencing color and taste, the proportion of the dregs to the water is preferably 1: 13-17.
Mouthfeel example 2: effect of homogenization conditions on nut milk stability
Homogenization has a great influence on beverage stability and is responsible for the mouthfeel, and according to stokes' theorem, the particle settling velocity is proportional to the square of the particle diameter. Under proper high-pressure homogenization, protein particles can be refined, and grease particles and an emulsifier are fully combined to achieve an emulsifying effect. The smaller the protein fat particles the better the beverage stability. The homogenization effect is influenced by pressure, temperature and times, and the selection of proper pressure, temperature and times is the key of the homogenization effect.
Orthogonal tests are carried out on the homogenization process by the design scheme under different factors, and the optimal homogenization conditions are determined by measuring the centrifugal precipitation rate. The factors and levels are shown in Table 3, and the results of the orthogonal test are analyzed in Table 4.
TABLE 3 homogeneous condition parameter factors and horizon
TABLE 4 analysis of test results under homogeneous conditions
As shown in table 4, the results of the orthogonal experiments show that: the most significant effect on the stability of the nut milk is the homogenization temperature, followed by the number and pressure, i.e. the homogenization temperature>Number of times>Pressure, from which the best combination is: a. the3B2C2Homogenizing at 70 deg.C and 30MPa for 2 times. The optimal combination is subjected to verification experiments, the sensory score of the obtained product is averagely 90 minutes, and further experiments show that when the homogenization temperature is 65-70 ℃, the pressure is 25-35MPa, and the homogenization is carried out for 2 times, the sensory score of the obtained nut milk is generally better and is more than 88 minutes, so that the requirement on the product quality is met.
Mouthfeel example 3: determination of isoelectric Point and Effect of pH on nut milk quality 3.1 determination of isoelectric Point of nut milk protein
Centrifuging the filtered nut raw pulp at 4000r/min for 10min in a centrifuge, taking the middle part of emulsion, precisely sucking 10mL of emulsion into a test tube, and respectively adding 1% NaH2PO4And (3) uniformly distributing the pH value of the emulsion between 4 and 8, centrifuging the emulsion with the adjusted pH value at 2000r/min for 5min, taking the liquid in the middle part as a sample liquid, measuring the light transmittance T on a spectrophotometer at the wavelength of 600nm, and determining the isoelectric point of the protein with the maximum light transmittance according to the rule that the protein is precipitated at the isoelectric point PI maximally. The maximum light transmission was measured to be 8.92% corresponding to a pH of 4.7, i.e. the isoelectric point of the nut milk protein was 4.7.
3.2 Effect of pH on nut milk quality
The pH of the nut slurry was adjusted with sodium bicarbonate while maintaining other conditions, and the centrifugation and sedimentation rates were measured when the pH was adjusted to 5.8, 6.0, 6.5, 7.0, and 7.5, respectively. The pH has a great influence on the stability of the nut milk system. The isoelectric point of the nut milk is 4.7 by measurement. The stability of the nut milk is better when the pH value is far away from the isoelectric Point (PI). In a slightly alkaline environment, the nut protein has better solubility and emulsification property, and is easy to form protein salt hydrophilic colloid; on the other hand, the added emulsion stabilizer is most stable in the environment, can normally play a role in emulsion stabilization, and forms micelles with the dispersed phase of the system. The effect of different pH values on nut milk quality is shown in table 5.
TABLE 5 influence of pH on nut milk quality
As can be seen from Table 5: when the pH value is 6.0-8.0, the layering phenomenon does not occur when the isoelectric point of the nut milk is far from 4.7, and when the pH value of the nut milk is slightly less than 6.0, the stability of the nut milk is better, but the fragrance of the nut is lighter. When the pH value of the nut milk is 8.0, the stability is still good, and a proper amount of alkali is added to eliminate the fishy smell to a certain extent, but the alkali taste is too strong, so that the taste of the product is seriously influenced. And when the pH value is between 6.0 and 7.0, the indexes are the best in all aspects. In general, the pH value is preferably 6.0 to 7.0.
Mouthfeel example 4: determination of addition amount and compounding ratio of emulsifier
4.1 emulsifying Effect of Single emulsifier on nut milk
The factors influencing the stability in the vegetable protein beverage are mainly that the beverage has poor stability due to the interaction of ingredients in the beverage caused by more nutrient components, different particle sizes, different contents, chemical and physical factors and the like in the processing process. Therefore, emulsion stabilizers are commonly used in production, formulated with emulsifiers of high and low HLB values. The invention selects glycerin monostearate with HLB value of 3.8 and sucrose fatty acid ester with HLB value of 15, the concentration is 0%, 0.05%, 0.10%, 0.30%, 0.50% and 0.60%, and the glycerin monostearate and the sucrose fatty acid ester are added into nut milk, the layering time is observed, the absorbance and the turbidity thereof are measured, and the emulsifier is selected by comprehensive evaluation. The results are shown in Table 6.
TABLE 6 emulsification Effect of Single emulsifiers
Table 6 shows that different concentrations of monoglyceride and sucrose ester added separately, the emulsification effect was different. The emulsifying effect of the single emulsifier is gradually enhanced along with the increase of the mass fraction of the single emulsifier. When the concentration of monoglyceride and sucrose ester is increased from 0 to 0.3, the emulsification effect is continuously enhanced, the layering time is increased, when the concentration is between 0.3 and 0.5, the absorbance and turbidity are both higher, the stronger emulsification performance is always kept, when the concentration is increased from 0.5 to 0.6, the absorbance and turbidity are in a descending trend, and the emulsification effect is better when the using amount of the emulsifier is more. The emulsifying effect is judged by comparing the influence of the concentration of monoglyceride and sucrose ester on absorbance and turbidity and the uniformity degree of the emulsion, and the addition amount of the emulsifier with the concentration of 0.3-0.5% is finally selected.
4.2 emulsifying Effect of Compound emulsifier
On the basis of a single emulsifier test, monoglyceride and sucrose ester are mixed according to the mass ratio of 8:2, 7: 3. adding 0.5% of the total weight of the mixture into nut milk, observing the layering time, measuring the absorbance and the turbidity, and comprehensively evaluating and selecting the proportion of the composite emulsifier. The emulsifying effect is shown in figure 1.
As shown in figure 1, when the ratio of monoglyceride to sucrose ester is from 8:2 to 4:6, turbidity and absorbance both tend to increase, and the emulsifying effect gradually becomes better; when the ratio of monoglyceride to sucrose ester is from 4:6 to 2:8, both the turbidity and the absorbance show a tendency to decrease. At different times turbidity and absorbance showed monoglycerides: when the sucrose ester is 4:6(g/g), the absorbance and the turbidity reach the maximum values, the layering time is longest, and the system is most stable. When the product quality requirement is met, the ratio of 4-6: 6-4 of monoglyceride and sucrose ester is selected when the addition amount is 0.5% in a comprehensive consideration.
Mouthfeel example 5: influence of the compounding of emulsifier and thickener on the stability of nut milk
Optimization test is carried out on stability influence factors of the nut milk, according to a stability formula table of table 7, when the addition amount of the composite emulsifier is selected to be 0.5%, the ratio of monoglyceride to sucrose ester is 4:6, 0.01-0.03% of thickener sodium alginate, 0.03-0.05% of CMC and 0.02-0.03% of guar gum are selected to be added for compounding, and the experimental result shows that the stability of the nut milk is kept good within the factor range, and the centrifugal precipitation rate is lower than 1.30%. When the experiment is carried out with the addition of the composite emulsifier being 0.5% and the ratio of monoglyceride to sucrose ester being 4:6, and the compounding ratio of the thickener sodium alginate, CMC and guar gum being not in the above range, the stability of the nut milk is greatly reduced, and the results are shown in Table 8.
TABLE 7 stability formula table for nut milk
TABLE 8 Effect of thickeners on stability
As can be seen from table 8, the thickener formulation of the present invention was selected as: the nut milk product obtained by 0.01-0.03 percent of sodium alginate, 0.03-0.05 percent of CMC and 0.02-0.03 percent of compound guar gum has excellent stability, and other experimental groups which are not in the range show the trend of obvious reduction of the stability.
Claims (10)
1. A preparation method of a vegetable protein beverage macadimia nut milk is characterized by comprising the following steps:
(1) pretreatment: placing the hydraulically squeezed macadimia nut meal into an electric heating air blowing drying oven for baking, wherein the baking mode is as follows: baking at 60-65 deg.C for 2-2.5h, heating to 80-85 deg.C for 2-3h, and continuing heating to 105-;
(2) grinding: placing the pretreated macadimia nut meal and water in a pulping machine according to the weight ratio of 1:13-17 for pulping, finely grinding the obtained coarse pulp on a colloid mill, and filtering by using a 200-mesh filter bag to obtain nut raw pulp;
(3) blending: adjusting the pH value of the nut raw pulp obtained in the step (2) to 6.0-7.0, heating to 60-65 ℃, mixing monoglyceride and sucrose ester according to the mass ratio of 4-6: 6-4, then adding a proper amount of thickener and white granulated sugar to obtain a mixture, adding the mixture into the nut raw pulp while stirring, and then stirring at a high speed at 8000rpm of an emulsifying machine with the rotation number of 4000-;
(4) homogenizing: heating the prepared feed liquid in the step (3) to 65-70 ℃, and homogenizing twice under 25-35 MPa;
(5) sterilizing and bottling: heating the homogenized product obtained in the step (4) to 80-90 ℃, keeping for 5min for sterilization, rapidly cooling to below 20 ℃, packaging, and refrigerating at 0-4 ℃.
2. The method for preparing macadimia nut milk as vegetable protein beverage according to claim 1, wherein the hydraulic pressing process in the step (1) is as follows: squeezing at 58-62 deg.C under 30-40MPa for 80-90min, removing oil by more than 65%, and collecting macadamia nut oil obtained by hydraulic squeezing.
3. The method for preparing macadimia nut milk as a vegetable protein beverage according to claim 2, wherein in the step (2), the number of times of refining in the refiner is two, and the refining time is 5-10 min each time.
4. The method for preparing macadimia nut milk as vegetable protein beverage according to claim 2, wherein the number of times of fine grinding on the colloid mill is two, and the time of each fine grinding is 15-20 min.
5. The method of claim 2, wherein the monoglyceride in step (3) is glycerol monostearate having an HLB of 3.8, the sucrose ester is sucrose fatty acid ester having an HLB of 15, and the mixture of monoglyceride and sucrose ester is added in an amount of 0.3-0.5% by weight of the nut puree.
6. The method of claim 1, wherein the thickener is added in an amount of 0.06-0.09% by weight of the nut puree.
7. The method of claim 1, wherein the thickener comprises: 0.01-0.03% of sodium alginate, 0.03-0.05% of CMC and 0.02-0.03% of compound guar gum.
8. The method for preparing the vegetable protein beverage macadimia nut milk according to claim 1, wherein the amount of white granulated sugar is 2-3% of the nut raw pulp by mass.
9. The method of claim 1, wherein step (1) further comprises removing mouldy, worm-eaten macadamia nut meal and residues thereof.
10. The vegetable protein beverage macadamia nut milk prepared according to the method of any one of claims 1-9.
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| 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 |
| CN115989837A (en) * | 2022-12-02 | 2023-04-21 | 江南大学 | Preparation method of macadimia nut whole nut milk beverage |
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| CN102389146A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadimia nut protein beverage and processing method thereof |
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| CN102389146A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadimia nut protein beverage and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN115989837A (en) * | 2022-12-02 | 2023-04-21 | 江南大学 | Preparation method of macadimia nut whole nut milk beverage |
| CN115989837B (en) * | 2022-12-02 | 2024-04-26 | 江南大学 | Preparation method of macadimia nut whole nut milk beverage |
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