CN111671018A - Preparation method of Maillard reaction modified corn germ protein beverage - Google Patents
Preparation method of Maillard reaction modified corn germ protein beverage Download PDFInfo
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- CN111671018A CN111671018A CN202010399819.5A CN202010399819A CN111671018A CN 111671018 A CN111671018 A CN 111671018A CN 202010399819 A CN202010399819 A CN 202010399819A CN 111671018 A CN111671018 A CN 111671018A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of a maize germ protein beverage modified by Maillard reaction, belonging to the technical field of vegetable protein. The method comprises the following steps: taking corn germ meal which is a byproduct after oil extraction as a raw material, extracting corn germ protein by an alkali-soluble acid precipitation method, preparing a Maillard reaction product of the corn germ protein by reacting with reducing sugar, and mixing the reaction product with concentrated fruit juice, various food additives, drinking water and the like to obtain the Maillard reaction modified corn germ protein beverage. The beverage comprises, by mass, 5-10 parts of Maillard reaction modified products of maize germ protein, 5-10 parts of concentrated fruit juice, 3-5 parts of white granulated sugar, 0.5-1 part of sour agent, 0.1-0.3 part of composite stabilizer, 0.05-0.1 part of emulsifier and the balance of drinking water. The preparation process of the Maillard modified protein beverage is simple, no other chemical reagent is added, the safety is high, the yield of the Maillard modified product is high, the operability is high, and the preparation method is suitable for large-scale food industrial production.
Description
Technical Field
The invention relates to a functional beverage, in particular to a preparation method of a maize germ protein beverage modified by Maillard reaction. In particular to a method for producing a novel corn germ protein beverage by adopting Maillard reaction with reducing sugar, belonging to the field of food.
Background
The maize germ protein has better nutritional characteristics, and Maillard reaction products thereof have better functional characteristics of solubility, emulsibility, antioxidant activity and the like. The corn germ protein is used as a raw material and undergoes a Maillard reaction with reducing sugar to prepare the corn germ protein powder modified by the Maillard reaction. In recent years, a plurality of scholars research the preparation, functionality and stability problems of various compound protein beverages, and the compound protein beverage is considered to be more capable of meeting the composition balance of amino acids required by people, more comprehensive in nutrition and more suitable for the needs of human bodies.
Corn germ is a by-product of corn germ oil production in the current food industry. The corn germ cake (meal) after oil extraction contains various components such as corn fiber, protein and the like, but generally is sold as feed due to a special peculiar smell. The protein in the maize germ mainly takes albumin and globulin as main materials, which respectively account for about 30 percent of the protein content, the contained lysine and tryptophan are also much higher than the endosperm, and are rich in all essential amino acids required by human bodies, the biological value of the maize germ protein is as high as 64 percent to 72 percent, and the amino acid component of the maize germ protein is close to that of chicken protein, so the maize germ protein is a better nutrition enhancer (Liyu, 2002). However, because the solubility of the maize germ protein is low, the maize germ protein is difficult to be utilized in food systems such as dairy products, beverages, candies and the like as functional components, and the application field and the application effect of the maize germ protein are limited.
The Maillard reaction is a chemical modification method, and Maillard modified products of the method have certain advantages in operability and safety. The free amino group (alpha or-amino) of the amino acid side chain of a protein is covalently cross-linked to the reducing carbonyl terminus of a saccharide by a spontaneous maillard reaction without the addition of other chemical reagents, resulting in a protein-saccharide covalent complex with superior functional properties, i.e., a maillard reaction product. A large number of researches prove that the Maillard reaction is a more ideal modification method, the solubility, the emulsibility, the water holding/oil holding property and other properties of the modified product are improved to different degrees, the researches mainly focus on whey protein, casein, soybean protein and the like, and the grain protein researches are less. The reaction belongs to a green processing technology, meets the increasing requirements of modern society on natural foods, and has wide application prospect. Therefore, functional properties of proteins can be improved by maillard modification for better application in the food industry.
In recent years, researchers have succeeded in modifying animal and vegetable proteins, for example, by physical modification such as heat treatment, ultrahigh pressure, ultrasonic wave, etc., chemical modification such as maillard reaction, acylation, etc., and biological modification such as enzymatic hydrolysis, enzymatic crosslinking, etc. Among them, the maillard reaction without adding any chemical agent is emerging as a safe and efficient protein modification method to be applied to food systems. The Maillard reaction modified protein beverage obtained by the reaction of the vegetable protein and the reducing sugar not only provides special food fragrance and color, but also endows certain antioxidant performance, and no document report is found on the preparation of the Maillard modified product beverage by the Maillard reaction modified maize germ protein.
The corn germ protein beverage modified by the Maillard reaction is prepared by chemical modification, the functional characteristics of the solubility, the emulsibility and the like of the corn germ protein beverage are improved by grafting modification with reducing sugar, the generated Maillard modified product provides special food flavor and color, and the main components of the Maillard modified product, namely melanoidin, reduction ketone and the like, have certain antioxidant property, so that the corn germ protein beverage modified by the Maillard reaction has important significance for maintaining the health of organisms after being drunk for a long time.
Disclosure of Invention
In order to solve the problems of plant protein resource shortage in China and resource waste caused by the fact that corn germ protein is only used as feed, the embodiment of the invention provides a preparation method of a Maillard reaction modified corn germ protein beverage, namely, the Maillard modified product of the corn germ protein is prepared by chemical modification, and concentrated juice and various food additives are added to prepare the corn germ protein beverage which has good taste, unique flavor and rich nutrition and has multiple physiological functions of resisting aging, resisting oxidation, enhancing organism immunity and the like. The preparation process of the Maillard modified protein beverage is simple, no other chemical reagent is added, the safety is high, the yield of the Maillard modified product is high, the operability is high, and the preparation method is suitable for large-scale food industrial production.
The technical scheme adopted by the invention for realizing the purpose is as follows:
1. a preparation method of a Maillard reaction modified corn germ protein beverage is characterized by comprising the following steps:
(1) taking corn germ meal which is a byproduct after oil extraction as a raw material, and carrying out pretreatment such as crushing, sieving and the like for later use;
(2) adding 0.08mol/L sodium hydroxide solution into the pretreated maize germ meal according to the material-to-liquid ratio of 1: 30, placing the mixture into a constant-temperature water bath oscillator at the temperature of 40-60 ℃ for heat preservation treatment for 2-4h, centrifuging the mixture for 30min at 4000r/min by using a centrifugal machine, taking supernatant, dropwise adding 1mol/L hydrochloric acid solution while oscillating, adjusting the pH value of the solution to reach an isoelectric point (4.2), taking out the solution, standing the solution for 1h at room temperature, centrifuging the solution for 30min at 4000r/min by using the centrifugal machine, discarding the supernatant, washing the precipitated maize germ protein to be neutral, and performing freeze-drying treatment to obtain maize germ protein freeze-dried powder;
(3) preparing the obtained maize germ protein freeze-dried powder into a maize germ protein phosphate buffer solution with the mass concentration of 2-4% and the pH value of 10.0, stirring for 2 hours at room temperature to completely disperse the protein, adding glucose according to the mass ratio of 1: 1, placing in a constant-temperature water bath kettle at 70-90 ℃ for carrying out wet Maillard reaction for 2-4 hours, taking out, and freeze-drying to obtain maize germ protein powder modified by the Maillard reaction;
(4) fully dissolving the maize germ protein powder modified by the Maillard reaction in a certain amount of drinking water, adding the prepared emulsifier colloidal solution and the stabilizer colloidal solution, stirring at a high speed by a high shear machine, mixing uniformly, homogenizing for 30-60s at the temperature of 60-70 ℃ and the air pressure of 25Mpa, and finally carrying out ultrahigh temperature instantaneous sterilization for 15-20s at the temperature of 130-150 ℃ to obtain the Maillard reaction modified beverage of the maize germ protein. The beverage comprises, by mass, 5-10 parts of Maillard modified products of maize germ protein, 5-10 parts of concentrated fruit juice, 3-5 parts of white granulated sugar, 0.5-1 part of sour agent, 0.1-0.3 part of composite stabilizer, 0.05-0.1 part of emulsifier and the balance of drinking water, wherein the total mass of the beverage is 100 parts. Wherein the concentrated fruit juice is one of concentrated apple juice, concentrated grape juice and concentrated dragon fruit juice; the sour agent is one of citric acid, malic acid and tartaric acid; the composite stabilizer is a composite of sodium carboxymethylcellulose and sodium alginate in a ratio of 1: 5; the emulsifier is sucrose fatty acid ester or molecular distillation monoglyceride; the pre-prepared emulsifier colloidal solution is prepared by the following method, weighing a certain amount of white granulated sugar and emulsifier according to a proportion, adding 5 times of drinking water at 80-100 ℃, uniformly mixing, and preparing into uniform colloidal solution under the condition of high-speed stirring at 10000 r/min; the stabilizer colloid solution prepared in advance is prepared by the following method, a certain amount of white granulated sugar and a compound stabilizer are weighed according to a proportion, drinking water with the temperature of 80-100 ℃ which is 5 times that of the white granulated sugar and the compound stabilizer is added for even mixing, and uniform colloid is prepared under the condition of high-speed stirring at 10000 r/min.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention realizes the industrialization of the Maillard modified protein beverage product, creatively produces the Maillard reaction modified corn germ protein beverage, improves the economic added value of corn, and has no report in domestic and foreign documents.
2. Compared with a dry closed system, the method has the advantages that the reaction temperature and the reaction time are easy to control, the loss of nutrient substances is generally avoided, and the problem of toxicology is also avoided. The beverage prepared by taking the wet Maillard modified product as the raw material has unique taste and flavor and rich nutrition, has multiple biological activities of resisting aging, resisting oxidation, enhancing body immunity and the like, and can be widely applied to the field of foods.
3. The corn germ protein beverage modified by the Maillard reaction is prepared by performing the Maillard reaction on corn germ protein and glucose, and grafting the corn germ protein and soluble reducing sugar, so that the functional characteristics of solubility, emulsibility and the like of the corn germ protein are improved to a greater extent. This is also one of the main innovative points of the present invention.
4. The beverage is added with a certain amount of concentrated fruit juice which contains a large amount of nutrient substances such as sugar, organic acid, vitamins, mineral substances and the like which are easy to digest and absorb by human bodies, so the beverage has scientific formula, small using amount of food additives, rich nutrition, unique taste, easy digestion and absorption and good stability.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
A preparation method of a Maillard reaction modified corn germ protein beverage comprises the following steps:
(1) taking corn germ meal which is a byproduct after oil extraction as a raw material, and carrying out pretreatment such as crushing, sieving and the like for later use;
(2) adding 0.08mol/L sodium hydroxide solution into the pretreated maize germ meal according to the feed-liquid ratio of 1: 30, placing the mixture in a constant-temperature water bath oscillator at the temperature of 50 ℃ for heat preservation treatment for 3 hours, centrifuging the mixture for 30 minutes by using a centrifugal machine under the condition of 4000r/min, taking supernatant, dropwise adding 1mol/L hydrochloric acid solution while oscillating, adjusting the pH value of the solution to reach an isoelectric point (4.2), taking out the solution, standing the solution for 1 hour at room temperature, centrifuging the solution for 30 minutes by using the centrifugal machine under the condition of 4000r/min, removing the supernatant, washing the precipitated maize germ protein to be neutral, and then performing freeze drying treatment to obtain maize germ protein freeze-dried powder;
(3) preparing the obtained maize germ protein freeze-dried powder into a maize germ protein phosphate buffer solution with the mass concentration of 2% and the pH value of 10.0, stirring the solution at room temperature for 2 hours to completely disperse the protein, adding glucose according to the mass ratio of 1: 1, placing the solution in a constant-temperature water bath kettle at 90 ℃ for carrying out wet-process Maillard reaction for 3 hours, taking the solution out, and carrying out freeze drying to obtain maize germ protein powder modified by the Maillard reaction;
(4) fully dissolving the maize germ protein powder modified by the Maillard reaction in a certain amount of drinking water, adding the prepared emulsifier colloidal solution and the stabilizer colloidal solution, stirring at a high speed by a high-shear machine, uniformly mixing, homogenizing for 30s at the temperature of 70 ℃ and the air pressure of 25Mpa, and finally instantly sterilizing for 15s at the temperature of 135 ℃ by adopting ultrahigh temperature to obtain the maize germ protein Maillard reaction modified beverage. The corn germ protein beverage comprises, by mass, 8 parts of a Maillard reaction product of corn germ protein, 10 parts of concentrated apple juice, 5 parts of white granulated sugar (wherein 1 part is used for preparing an emulsifier colloidal solution in advance, and 2 parts is used for preparing a stabilizer colloidal solution), 0.5 part of malic acid, 0.18 part of a composite stabilizer, 0.08 part of an emulsifier, and 76.24 parts of drinking water, and the total is 100 parts. The pre-prepared emulsifier colloidal solution is prepared by the following method, 1 part of white granulated sugar and 0.08 part of sucrose fatty acid ester are weighed, 5 times of drinking water at 80 ℃ is added for even mixing, and uniform colloidal solution is prepared under the condition of high-speed stirring at 10000 r/min; the pre-prepared stabilizer colloidal solution is prepared by weighing 2 parts of white granulated sugar, 0.03 part of sodium carboxymethylcellulose and 0.15 part of sodium alginate, adding 5 times of 80 ℃ drinking water, uniformly mixing, and stirring at a high speed of 10000r/min to prepare a uniform colloidal solution.
Example 2
A preparation method of a Maillard reaction modified corn germ protein beverage comprises the following steps:
(1) the same as example 1;
(2) adding 0.08mol/L sodium hydroxide solution into the pretreated maize germ meal according to the feed-liquid ratio of 1: 30, placing the mixture in a constant-temperature water bath oscillator at the temperature of 55 ℃ for heat preservation treatment for 2 hours, centrifuging the mixture for 30 minutes by using a centrifugal machine under the condition of 4000r/min, taking supernatant, dropwise adding 1mol/L hydrochloric acid solution while oscillating, adjusting the pH value of the solution to reach the isoelectric point (4.2), taking out the solution, standing the solution at room temperature for 1 hour, centrifuging the solution for 30 minutes by using the centrifugal machine under the condition of 4000r/min, removing the supernatant, washing the precipitated maize germ protein to be neutral, and then performing freeze drying treatment to obtain maize germ protein freeze-dried powder;
(3) preparing the obtained maize germ protein freeze-dried powder into a maize germ protein phosphate buffer solution with the mass concentration of 3% and the pH value of 10.0, stirring the solution at room temperature for 2 hours to completely disperse the protein, adding glucose according to the mass ratio of 1: 1, placing the solution in a constant-temperature water bath kettle at 80 ℃ for carrying out wet-process Maillard reaction for 3 hours, taking the solution out, and carrying out freeze drying to obtain maize germ protein powder modified by the Maillard reaction;
(4) fully dissolving the maize germ protein powder modified by the Maillard reaction in a certain amount of drinking water, adding the prepared emulsifier colloidal solution and the stabilizer colloidal solution, stirring at a high speed by a high-shear machine, uniformly mixing, homogenizing for 40s under the conditions of 65 ℃ and 25Mpa of air pressure, and finally instantly sterilizing for 10s under the ultrahigh temperature of 138 ℃ to obtain the maize germ protein Maillard reaction modified beverage. The corn germ protein stabilizer comprises, by mass, 10 parts of Maillard reaction products of corn germ protein, 10 parts of concentrated grape juice, 5 parts of white granulated sugar (wherein 1 part is used for preparing an emulsifier colloidal solution in advance, and 1 part is used for preparing a stabilizer colloidal solution), 0.5 part of tartaric acid, 0.12 part of a composite stabilizer, 0.1 part of an emulsifier, and 74.28 parts of drinking water, and the total is 100 parts. The pre-prepared emulsifier colloidal solution is prepared by the following method, 1 part of white granulated sugar and 0.1 part of sucrose fatty acid ester are weighed, 5 times of 90 ℃ drinking water is added for even mixing, and uniform colloidal solution is prepared under the condition of high-speed stirring at 10000 r/min; the pre-prepared stabilizer colloidal solution is prepared by the following method, 1 part of white granulated sugar, 0.02 part of sodium carboxymethylcellulose and 0.1 part of sodium alginate are weighed, 5 times of 90 ℃ drinking water is added for mixing, and uniform colloidal solution is prepared under the condition of high-speed stirring at 10000 r/min.
Example 3
A preparation method of a Maillard reaction modified corn germ protein beverage comprises the following steps:
(1) the same as example 1;
(2) adding 0.08mol/L sodium hydroxide solution into the pretreated maize germ meal according to the feed-liquid ratio of 1: 30, placing the mixture in a constant-temperature water bath oscillator at the temperature of 50 ℃ for heat preservation treatment for 3 hours, centrifuging the mixture for 30 minutes by using a centrifugal machine under the condition of 4000r/min, taking supernatant, dropwise adding 1mol/L hydrochloric acid solution while oscillating, adjusting the pH value of the solution to reach an isoelectric point (4.2), taking out the solution, standing the solution for 1 hour at room temperature, centrifuging the solution for 30 minutes by using the centrifugal machine under the condition of 4000r/min, removing the supernatant, washing the precipitated maize germ protein to be neutral, and then performing freeze drying treatment to obtain maize germ protein freeze-dried powder;
(3) preparing the obtained maize germ protein freeze-dried powder into a maize germ protein phosphate buffer solution with the mass concentration of 4% and the pH value of 10.0, stirring the solution at room temperature for 2 hours to completely disperse the protein, adding glucose according to the mass ratio of 1: 1, placing the solution in a constant-temperature water bath kettle at 90 ℃ for carrying out wet-process Maillard reaction for 3 hours, taking the solution out, and carrying out freeze drying to obtain maize germ protein powder modified by the Maillard reaction;
(4) fully dissolving the maize germ protein powder modified by the Maillard reaction in a certain amount of drinking water, adding the prepared emulsifier colloidal solution and the stabilizer colloidal solution, stirring at a high speed by a high shear machine, uniformly mixing, homogenizing for 40s under the conditions of 65 ℃ and 25Mpa of air pressure, and finally instantly sterilizing for 15s under the ultrahigh temperature of 135 ℃ to obtain the Maillard reaction modified drink of the maize germ protein. The corn germ protein beverage comprises, by mass, 5 parts of Maillard reaction products of corn germ protein, 8 parts of concentrated dragon fruit juice, 5 parts of white granulated sugar (wherein 1 part is used for preparing an emulsifier colloidal solution in advance, and 2 parts is used for preparing a stabilizer colloidal solution), 0.5 part of citric acid, 0.18 part of a composite stabilizer, 0.1 part of an emulsifier, and 81.22 parts of drinking water, and the total is 100 parts. The pre-prepared emulsifier colloidal solution is prepared by the following method, weighing 1 part of white granulated sugar and 0.1 part of molecular distillation monoglyceride, adding 5 times of 80 ℃ drinking water, mixing uniformly, and stirring at a high speed of 10000r/min to prepare uniform colloidal solution; the pre-prepared stabilizer colloidal solution is prepared by weighing 2 parts of white granulated sugar, 0.03 part of sodium carboxymethylcellulose and 0.15 part of sodium alginate, adding 5 times of 80 ℃ drinking water, uniformly mixing, and stirring at a high speed of 10000r/min to prepare a uniform colloidal solution.
Claims (1)
1. A preparation method of a Maillard reaction modified corn germ protein beverage is characterized by comprising the following steps:
(1) taking corn germ meal which is a byproduct after oil extraction as a raw material, and carrying out pretreatment such as crushing, sieving and the like for later use;
(2) adding 0.08mol/L sodium hydroxide solution into the pretreated maize germ meal according to the material-to-liquid ratio of 1: 30, placing the mixture into a constant-temperature water bath oscillator at the temperature of 40-60 ℃ for heat preservation treatment for 2-4h, centrifuging the mixture for 30min at 4000r/min by using a centrifugal machine, taking supernatant, dropwise adding 1mol/L hydrochloric acid solution while oscillating, adjusting the pH value of the solution to reach an isoelectric point (4.2), taking out the solution, standing the solution for 1h at room temperature, centrifuging the solution for 30min at 4000r/min by using the centrifugal machine, discarding the supernatant, washing the precipitated maize germ protein to be neutral, and performing freeze-drying treatment to obtain maize germ protein freeze-dried powder;
(3) preparing the obtained maize germ protein freeze-dried powder into a maize germ protein phosphate buffer solution with the mass concentration of 2-4% and the pH value of 10.0, stirring for 2 hours at room temperature to completely disperse the protein, adding glucose according to the mass ratio of 1: 1, placing in a constant-temperature water bath kettle at 70-90 ℃ for carrying out wet Maillard reaction for 2-4 hours, taking out, and freeze-drying to obtain maize germ protein powder modified by the Maillard reaction;
(4) fully dissolving the maize germ protein powder modified by the Maillard reaction in a certain amount of drinking water, adding the prepared emulsifier colloidal solution and the stabilizer colloidal solution, stirring at a high speed by a high shear machine, mixing uniformly, homogenizing for 30-60s at the temperature of 60-70 ℃ and the air pressure of 25Mpa, and finally carrying out ultrahigh temperature instantaneous sterilization for 15-20s at the temperature of 130-150 ℃ to obtain the Maillard reaction modified beverage of the maize germ protein. The beverage comprises, by mass, 5-10 parts of Maillard modified products of maize germ protein, 5-10 parts of concentrated fruit juice, 3-5 parts of white granulated sugar, 0.5-1 part of sour agent, 0.1-0.3 part of composite stabilizer, 0.05-0.1 part of emulsifier and the balance of drinking water, wherein the total mass of the beverage is 100 parts. Wherein the concentrated fruit juice is one of concentrated apple juice, concentrated grape juice and concentrated dragon fruit juice; the sour agent is one of citric acid, malic acid and tartaric acid; the composite stabilizer is a composite of sodium carboxymethylcellulose and sodium alginate in a ratio of 1: 5; the emulsifier is sucrose fatty acid ester or molecular distillation monoglyceride; the pre-prepared emulsifier colloidal solution is prepared by the following method, weighing a certain amount of white granulated sugar and emulsifier according to a proportion, adding 5 times of drinking water at 80-100 ℃, uniformly mixing, and preparing into uniform colloidal solution under the condition of high-speed stirring at 10000 r/min; the stabilizer colloid solution prepared in advance is prepared by the following method, a certain amount of white granulated sugar and a compound stabilizer are weighed according to a proportion, drinking water with the temperature of 80-100 ℃ which is 5 times that of the white granulated sugar and the compound stabilizer is added for even mixing, and uniform colloid is prepared under the condition of high-speed stirring at 10000 r/min.
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