CN111543488A - Papaya-flavored nut milk beverage and preparation method thereof - Google Patents

Papaya-flavored nut milk beverage and preparation method thereof Download PDF

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Publication number
CN111543488A
CN111543488A CN202010280466.7A CN202010280466A CN111543488A CN 111543488 A CN111543488 A CN 111543488A CN 202010280466 A CN202010280466 A CN 202010280466A CN 111543488 A CN111543488 A CN 111543488A
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Prior art keywords
papaya
nut
milk beverage
preparation
enzymolysis
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Inventor
涂行浩
杜丽清
张秀梅
陈妹
邓旭
张明
帅希祥
马飞跃
邹明宏
曾辉
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South Subtropical Crops Research Institute CATAS
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South Subtropical Crops Research Institute CATAS
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk

Abstract

The invention discloses a papaya-flavored nut milk beverage and a preparation method thereof, wherein nut pulp and papaya juice are uniformly mixed, enzyme deactivation and sterilization are carried out after enzymolysis, sugar and water are added for homogenization treatment, and then degassing treatment is carried out to obtain the papaya-flavored nut milk beverage, wherein the mass ratio of the nut pulp to the papaya juice is 1: 1.5 to 3. The papaya juice contains abundant papain, cellulase and pectinase, plays a role in compound enzymolysis, produces polypeptide through enzymolysis, reduces the molecular weight of nut pulp protein, improves the digestibility of the nut protein through self enzymolysis without introducing exogenous hydrolase, has strong papaya fragrance, and enables the prepared nut milk beverage to obtain good sensory quality and nutritional ingredients. In addition, the invention removes substances which destroy the stability through enzyme inactivation and sterilization, multiple times of homogenization and UHT treatment so as to ensure the stability of the nut milk beverage.

Description

Papaya-flavored nut milk beverage and preparation method thereof
Technical Field
The invention relates to the technical field of food engineering, in particular to a papaya flavored nut milk beverage and a preparation method thereof.
Background
The nuts are rich in protein, vitamins and other nutrient elements, and have excellent effects of promoting growth and development of human bodies, strengthening physique and preventing diseases. In recent years, the demand for nut beverages has increased, with a new upgrade from "eating" to "drinking" nuts, and in particular, nut milk beverages rich in polypeptides have become increasingly popular with the market.
The nut milk beverage generally needs to be added with exogenous commercial protease, so that macromolecular protein can be enzymolyzed into micromolecular peptide which is easier to be absorbed by human body, and on one hand, other food additives also need to be added to improve the stability of the nut milk beverage so as to protect the system to be uniform and avoid layering.
Chinese patent CN109699748A discloses a macadimia nut beverage and a preparation method thereof, wherein the macadimia nut beverage mainly comprises macadimia nuts, an emulsifier, a stabilizer, fungal protease, papain and the like; however, the nut beverage has the main defects that exogenous proteolytic enzyme is added for enzymolysis, but the enzymolysis effect is not ideal, and other food additives (such as thickening agent, emulsifying agent, acidity regulator and the like) are introduced to improve the product stability.
Disclosure of Invention
The invention aims to solve the technical problems that the prior nut beverage has poor effect of hydrolyzing protein by exogenous commercial enzymes and the stability of the prior nut beverage is improved by food additives, and provides a preparation method of the papaya-flavored nut milk beverage.
Another object of the present invention is to provide a papaya flavored nut milk beverage.
The above purpose of the invention is realized by the following technical scheme:
a preparation method of papaya flavored nut milk beverage comprises the following steps:
uniformly mixing nut pulp and papaya juice, performing enzymolysis, performing enzyme deactivation and sterilization, adding sugar and water, performing homogenization treatment, and performing degassing treatment to obtain the papaya-flavored nut milk beverage, wherein the nut pulp and papaya juice are mixed in a mass ratio of 1: 1.5 to 3.
The papaya juice contains papain (which is more abundant in immature papaya juice), the papain serving as thiol protease has high-efficiency proteolytic capacity, curding, bacteriolysis and lipolytic capacity, and also contains beta-mannase, which has the functions of proliferating beneficial bacteria, improving intestinal flora structure, regulating intestinal digestive system and the like, and besides, the papaya juice also contains various hydrolases such as cellulase, pectinase and the like. According to the invention, the molecular weight of the nut pulp protein is reduced by utilizing the compound enzymolysis of rich papain, beta-mannase, cellulase and pectinase in the papaya juice, the digestibility of the nut protein is improved by virtue of the self enzymolysis without introducing exogenous hydrolase, and on the other hand, the papaya juice also contains various functional nutrient substances such as polysaccharide, carotene, vitamin C, oleanolic acid and the like, and has strong papaya fragrance, so that the prepared nut milk beverage has good sensory quality and nutrient components. In addition, the invention removes substances which destroy stability by enzyme inactivation and sterilization, multiple times of homogenization and ultra-high temperature instantaneous sterilization (UHT) treatment, and ensures the stability of the nut milk beverage by improving the process.
Preferably, the nut pulp is the pulp left after the oil is squeezed by the nuts, wherein the residual oil rate of the nut pulp is 5% -10%.
Preferably, the preparation method of the nut pulp comprises the following steps:
and (3) crushing the fruit pulp remained after the oil is squeezed from the nuts, and sieving the crushed fruit pulp with a sieve of 80-100 meshes to obtain the nut pulp, wherein the residual oil rate of the nut pulp is 5-10%.
Preferably, the papaya juice is prepared by adding water into 3-7 ripe papaya and juicing.
More preferably, the preparation method of the papaya juice comprises the following steps:
selecting 3-7 ripe papaya, removing seeds, adding water into the whole papaya, uniformly mixing, grinding into pulp, homogenizing, and filtering to obtain papaya juice, wherein the mass ratio of the papaya to the water is 1: 1 to 2.
According to the invention, immature papaya juice (mature 3-7) is directly used for proteolysis of nut pulp slurry to prepare the protein milk beverage rich in polypeptide.
Preferably, the papaya is used for preparing papaya juice within 2 hours of picking.
Preferably, the enzyme-inactivating sterilization is performed by using a high-voltage pulse electric field.
Preferably, the parameters of the high-voltage pulse electric field treatment are 10-30 KV/cm of pulse field intensity and 20-40 mus of pulse width.
Preferably, the homogenization treatment is performed twice.
Further preferably, the temperature and the pressure of the two-time homogenization are 50-60 ℃ and 20-25 MPa respectively.
Preferably, ultrasonic-assisted enzymolysis is utilized, and before enzymolysis, the uniformly mixed solution is treated for 5-10 min under the condition of 200-300W of ultrasonic power.
Preferably, the enzymolysis temperature is 50-60 ℃.
Preferably, the enzymolysis time is 3-5 h.
Preferably, the mass fraction of the sugar is 5-8%.
Preferably, the degassing treatment is carried out at a temperature of 60 to 70 ℃ and a pressure of 60 to 70 kPa.
Preferably, the degassing treatment is followed by filling, sterilizing and cooling to obtain the papaya flavored nut milk beverage.
Further, the sterilization is ultra high temperature flash sterilization (UHT).
The invention also protects the papaya flavored nut milk beverage prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
the papaya flavored nut milk beverage is prepared by adding sugar and water into papaya juice and nut pulp in a certain ratio, wherein the papaya juice contains abundant papain, cellulase and pectinase, can play a role of compound enzymolysis, generates polypeptide through enzymolysis, reduces the molecular weight of nut pulp protein, and better improves the content of small molecular peptides of the nut protein through self enzymolysis without introducing exogenous hydrolase. In addition, the present invention removes substances that destroy stability by inactivating enzymes, sterilizing, homogenizing for multiple times and UHT treatment to ensure the stability of the nut milk beverage, and in the case of 'zero addition' of food additives, ensures the stability of the nut milk beverage by improving the process. The nut milk beverage does not contain food additives, has natural components, ensures that the prepared product is rich in full-bodied papaya flavor, contains high-content micromolecular peptide, is rich in nutrition and is easy to be absorbed by human bodies.
Detailed Description
The present invention will be further described with reference to specific embodiments, but the present invention is not limited to the examples in any way. The starting reagents employed in the examples of the present invention are, unless otherwise specified, those that are conventionally purchased.
Example 1
A preparation method of papaya flavored nut milk beverage comprises the following steps:
taking the residual fruit pulp after the macadamia nut grease is prepared by screw pressing, wherein the residual oil rate of the fruit pulp is 5%, crushing the fruit pulp by a crusher, sieving the crushed fruit pulp by a 80-mesh sieve to obtain nut pulp, then adding 7 ripe fresh papaya juices prepared by pressing, uniformly mixing, and then grinding and homogenizing the mixture by a homogenizer to obtain a mixed solution, wherein the mass ratio of the nut pulp to the papaya juice is 1: 1.5; spirally stirring the homogeneous mixed solution in a container uniformly, treating the mixed solution for 8min under the condition of ultrasonic power of 250W, and performing natural enzymolysis for 5h at 55 ℃; carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution for 40 mu s by using a high-voltage pulse electric field of 20 KV/cm; adding water into the enzymolysis liquid, and adding sugar with the mass fraction of 5%; then, the homogenization treatment was carried out twice at a temperature of 55 ℃ and a pressure of 25MPa, and the degassing treatment was carried out at a temperature of 70 ℃ and a pressure of 65 kPa. And then filling, UHT sterilizing and cooling the homogenized and degassed nut milk beverage to obtain the papaya-flavored nut milk beverage.
Example 2
A preparation method of papaya flavored nut milk beverage comprises the following steps:
taking residual fruit pulp after the macadamia nut grease is prepared by screw pressing, wherein the residual oil rate of the fruit pulp is 10%, crushing the fruit pulp by a crusher, sieving the crushed fruit pulp by a 80-mesh sieve to obtain nut pulp powder, adding 3 ripe fresh papaya juice prepared by pressing, uniformly mixing, and grinding and homogenizing the mixture by a homogenizer to obtain mixed liquid, wherein the mass ratio of the nut pulp to the papaya juice is 1: 3; spirally stirring the homogeneous mixed solution in a container uniformly, treating the mixed solution for 10min under the condition of 200W of ultrasonic power, and performing natural enzymolysis for 5h at 50 ℃; carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution for 40 mu s by using a 25KV/cm high-voltage pulse electric field; adding water into the enzymolysis liquid, and adding sugar with the mass fraction of 8%; then carrying out two times of homogenization treatment at the temperature of 55 ℃ and the pressure of 25MPa, and carrying out degassing treatment at the temperature of 65 ℃ and the pressure of 65 kPa; and then filling, UHT sterilizing and cooling the homogenized and degassed nut milk beverage to obtain the papaya-flavored nut milk beverage.
Example 3
A preparation method of papaya flavored nut milk beverage comprises the following steps:
taking residual fruit pulp after the macadamia nut grease is prepared by screw pressing, wherein the residual oil rate of the fruit pulp is 7%, crushing the fruit pulp by a crusher, sieving the crushed fruit pulp by a 80-mesh sieve to obtain nut pulp powder, adding 5 ripe fresh papaya juice prepared by pressing, uniformly mixing, and grinding and homogenizing the mixture by a homogenizer to obtain mixed liquid, wherein the mass ratio of the nut pulp to the papaya juice is 1: 2; spirally stirring the homogeneous mixed solution in a container uniformly, treating the mixed solution for 5min under the condition of ultrasonic power of 300W, and performing natural enzymolysis for 4h at 55 ℃; carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution for 30 mu s by using a 25KV/cm high-voltage pulse electric field; adding water into the enzymolysis liquid, and adding sugar with the mass fraction of 8%; then carrying out two times of homogenization treatment at the temperature of 60 ℃ and under the pressure of 25MPa, and carrying out degassing treatment at the temperature of 60 ℃ and under the pressure of 70 kPa; and then filling, UHT sterilizing and cooling the homogenized and degassed nut milk beverage to obtain the papaya-flavored nut milk beverage.
Example 4
A preparation method of papaya flavored nut milk beverage comprises the following steps:
taking residual fruit pulp after the macadamia nut grease is prepared by screw pressing, wherein the residual oil rate of the fruit pulp is 7%, crushing the fruit pulp by a crusher, sieving the crushed fruit pulp by a 100-mesh sieve to obtain nut pulp powder, adding 5 ripe fresh papaya juice prepared by pressing, uniformly mixing, and grinding and homogenizing the mixture by a homogenizer to obtain mixed liquid, wherein the mass ratio of the nut pulp to the papaya juice is 1: 2.5; and (3) spirally stirring the homogeneous mixed solution in a container uniformly, treating the mixed solution for 5min under the condition of ultrasonic power of 300W, and performing natural enzymolysis for 4h at 55 ℃. Carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution for 30 mu s by using a 25KV/cm high-voltage pulse electric field; adding water into the enzymolysis liquid, and adding sugar with the mass fraction of 8%; then carrying out two times of homogenization treatment at the temperature of 50 ℃ and the pressure of 20MPa, and carrying out degassing treatment at the temperature of 70 ℃ and the pressure of 60 kPa; and then filling, UHT sterilizing and cooling the homogenized and degassed nut milk beverage to obtain the papaya-flavored nut milk beverage.
Comparative example 1
The comparative example was prepared in the same manner as in example 1, except that the nut milk beverage was prepared by replacing 7 ripe fresh papaya juice with a mixture of 5% (mass fraction) alkaline protease, 5% (mass fraction) peptidase and 3% (mass fraction) flavourzyme, to compare the effect of papaya juice and exogenous protease on the enzymatic hydrolysis of nut milk beverages.
Comparative example 2
The preparation method of the comparative example is the same as that of example 1, except that the nut milk beverage is prepared by replacing 7 percent of ripe fresh papaya juice with a mixed solution of 5 percent (mass fraction) of alkaline protease and 5 percent (mass fraction) of flavourzyme, so as to compare the influence of the papaya juice and an external source on the enzymolysis effect of the nut milk beverage.
Comparative example 3
The comparative example was prepared in the same manner as in example 1, except that the nut milk beverage was prepared by replacing 7 ripe fresh papaya juice with 5% (mass fraction) alkaline protease to compare the effect of papaya juice on the enzymatic hydrolysis of nut milk beverage from an external source.
Comparative example 4
The comparative example was prepared in the same manner as in example 1 except that the nut milk beverage was prepared by replacing 7 mass% of ripe fresh papaya juice with 5 mass% of commercial papain to compare the effect of papaya juice on the enzymatic hydrolysis of nut milk beverage from an external source.
Comparative example 5
The comparative example was prepared as in example 1 except that instead of applying the high voltage pulsed electric field, 2 homogenizes and UHT treatment, the addition of xanthan gum stabilizer was substituted to improve the stability of the nut milk beverage to compare the effect of the high voltage pulsed electric field, homogenization and both UHT and stabilizer treatments on the stability of the nut milk beverage.
Performance testing
1. Test method
The nut milk beverage prepared in the examples 1-4 and the comparative examples 1-5 is subjected to detection and analysis on main nutritional ingredients and sensory indexes according to the national standard GB/T31325 plant protein beverage walnut milk, and the detection results are shown in Table 1.
And (3) measuring the centrifugal precipitation rate: accurately measuring 30mL of prepared nut beverage, and weighing the sample mass m1(g) Centrifuging at 3000 r/min for 15min, removing supernatant, and weighing precipitate mass m2(g) Centrifugal precipitation rate/% -% m2/m1× 100, the results of the detection and analysis are shown in Table 1.
2. Test results
TABLE 1 main nutrient components and sensory index test results
Figure BDA0002446386650000061
Figure BDA0002446386650000071
As can be seen from Table 1, the results of the tests for the main nutritional ingredients of the nut milk beverages provided in examples 1-4 and comparative examples 1-5 of the present invention are substantially equivalent in protein and fat content. However, in the nut milk beverages provided in embodiments 1 to 4 of the present invention, the percentage of small molecule peptides in the total protein is as high as 50% to 60%. In contrast, comparative example 3 uses a single protease with a minimum proportion of small peptides of less than 20%; the comparative example 2 adopts the compound enzyme of two proteases, and the proportion of the small molecular peptide can only reach 29.9 percent; comparative example 1 adopts complex enzyme of three proteases respectively, the proportion of small molecular peptide is 42.5%, but still less than 50%; comparative example 4 adopts commercial papain, the proportion of small molecular peptides is 19.3%, and the enzymolysis effect is not ideal; the nut milk beverages prepared in examples 1-4 and comparative examples 1-4 were processed by enzyme inactivation, sterilization, multiple homogenization and UHT treatment to remove substances that destroy stability, the system was uniform, no delamination occurred, and the centrifugal precipitation rate was below 2.0%, indicating that the nut milk beverage prepared by the process technology was good in stability, while comparative example 5 employed xanthan gum, a common food additive in the market at present that improves the stability of nut milk beverages, and the stability of nut milk beverages was good, and was substantially equivalent to the stability of the nut milk beverages of the present invention. Therefore, in the preparation method of the embodiment of the application, the papaya juice is added, the optimized process achieves a good enzymolysis effect, the stability of the nut milk beverage is ensured by improving the process, the zero addition of the food additive is realized, and the product is pure natural and healthier. In addition, the natural papaya juice is added in the examples 1 to 4, so that the papaya flavor is strong, and the nuts flavor is only slight in the comparative examples 1 to 4. In summary, embodiments 1 to 4 of the present invention provide a preparation method of a papaya-flavored nut milk beverage, in which pulverized nut pulp is mixed with a papaya stock solution, and papain, pectinase and cellulase contained in papaya juice are utilized to perform synergistic hydrolysis, so that protein in the nut pulp slurry is hydrolyzed into small molecular peptides, and the product has a strong papaya flavor. The process described in this invention can be easily transferred to industry and allows for the mass production of flavored nut milk beverages.
It should be understood that the above-described embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.

Claims (10)

1. A preparation method of a papaya flavored nut milk beverage is characterized by comprising the following steps:
uniformly mixing nut pulp and papaya juice, performing enzymolysis, performing enzyme deactivation and sterilization, adding sugar and water, performing homogenization treatment, and performing degassing treatment to obtain the papaya-flavored nut milk beverage, wherein the nut pulp and papaya juice are mixed in a mass ratio of 1: 1.5 to 3.
2. The preparation method of claim 1, wherein the nut meal is meal remaining after the nuts are pressed with oil, and the oil residue rate of the nut meal is 5-10%.
3. The preparation method according to claim 1, wherein the papaya juice is prepared by adding water to 3-7 ripe papaya fruits and juicing.
4. The method according to claim 3, wherein the papaya juice is prepared by:
selecting 3-7 ripe papaya, removing seeds, adding water into the whole papaya, uniformly mixing, grinding into pulp, homogenizing, and filtering to obtain papaya juice, wherein the mass ratio of the papaya to the water is 1: 1 to 2.
5. The method according to claim 1, wherein the enzyme-inactivating sterilization is performed by using a high-voltage pulse electric field.
6. The preparation method of claim 1, wherein the sugar is present in the papaya flavored nut milk beverage in an amount of 5-8% by weight.
7. The preparation method according to claim 1, wherein the enzymolysis temperature is 50-60 ℃.
8. The preparation method according to claim 1, wherein the enzymolysis time is 3-5 h.
9. The method of claim 1, wherein degassing is followed by filling, sterilizing, and cooling to produce the papaya flavored nut milk beverage.
10. Papaya flavored nut milk drink prepared by the preparation method according to any one of claims 1 to 9.
CN202010280466.7A 2020-04-03 2020-04-10 Papaya-flavored nut milk beverage and preparation method thereof Pending CN111543488A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112825987A (en) * 2021-01-20 2021-05-25 新疆农业科学院农产品贮藏加工研究所 Method for eliminating NFC thick-skin melon juice precipitate and application
CN113229368A (en) * 2021-06-25 2021-08-10 西南林业大学 Macadamia nut meal processing method and protein beverage thereof
CN114304277A (en) * 2021-11-10 2022-04-12 华南农业大学 Papaya milk protein beverage and preparation method thereof
CN114885987A (en) * 2022-04-19 2022-08-12 江南大学 Preparation method of short-term-preservation and self-stabilization cashew base plant milk

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757683A (en) * 2015-04-29 2015-07-08 山西师范大学 Method for preparing papaya soybean milk probiotics compound beverage
CN107815481A (en) * 2017-10-26 2018-03-20 茂名市电白区玖乐食品有限公司 A kind of method digested with reference to electric field treatment assisted extraction Queensland nut polypeptide

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757683A (en) * 2015-04-29 2015-07-08 山西师范大学 Method for preparing papaya soybean milk probiotics compound beverage
CN107815481A (en) * 2017-10-26 2018-03-20 茂名市电白区玖乐食品有限公司 A kind of method digested with reference to electric field treatment assisted extraction Queensland nut polypeptide

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112825987A (en) * 2021-01-20 2021-05-25 新疆农业科学院农产品贮藏加工研究所 Method for eliminating NFC thick-skin melon juice precipitate and application
CN113229368A (en) * 2021-06-25 2021-08-10 西南林业大学 Macadamia nut meal processing method and protein beverage thereof
CN114304277A (en) * 2021-11-10 2022-04-12 华南农业大学 Papaya milk protein beverage and preparation method thereof
CN114885987A (en) * 2022-04-19 2022-08-12 江南大学 Preparation method of short-term-preservation and self-stabilization cashew base plant milk
CN114885987B (en) * 2022-04-19 2023-08-25 江南大学 Preparation method of short-protection self-stabilizing cashew-based plant milk

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Application publication date: 20200818