CN111869738A - Preparation method of pineapple-flavored nut milk beverage - Google Patents

Preparation method of pineapple-flavored nut milk beverage Download PDF

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Publication number
CN111869738A
CN111869738A CN202010791849.0A CN202010791849A CN111869738A CN 111869738 A CN111869738 A CN 111869738A CN 202010791849 A CN202010791849 A CN 202010791849A CN 111869738 A CN111869738 A CN 111869738A
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pineapple
milk beverage
nut
nut milk
enzymolysis
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Inventor
涂行浩
杜丽清
张秀梅
陈妹
邓旭
陈海芳
马海洋
邹明宏
曾辉
张明
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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

Abstract

The invention discloses a preparation method of a pineapple-flavored nut milk beverage, belonging to the technical field of beverages; the nut milk beverage is prepared from nut pulp, pineapple, water and sugar, and has no pigment and food additive, and improved stability by multiple homogenization and high-voltage pulse electric field treatment. The preparation method of the nut milk beverage utilizes the compound enzymolysis of bromelain, cellulase and pectinase which are rich in fresh pineapple juice, and controls the temperature to ensure that the nut pulp is subjected to proteolysis to generate polypeptide micromolecules, thereby improving the digestibility of the nut milk beverage; on the other hand, the pineapple juice contains various nutrient substances such as fructose, vitamin B, vitamin C and the like, and has strong pineapple fragrance, so that the prepared nut milk beverage has good sensory quality. The nut milk beverage prepared by the method has the advantages that the content of small molecular peptides (calculated by the molecular weight of less than 5000 Da) accounts for more than 55 percent of the total protein, the nutrition is rich, the absorption by human bodies is easy, and the market prospect is good.

Description

Preparation method of pineapple-flavored nut milk beverage
Technical Field
The invention relates to a preparation method of a beverage, in particular to a preparation method of a pineapple-flavored nut milk beverage, and belongs to the technical field of beverage production.
Background
For many years, nuts have become the preferred food for people in daily life because of their own unique benefits and excellent flavor characteristics. It is currently consumed mainly as a snack, nut paste or nut milk. In recent years, there has been an increase in demand for nut beverages. Throughout the development of the beverage market, from carbonated beverages, tea beverages, to vegetable protein beverages, it can be seen that health and nutrition are a major trend in the development of the beverage market. By benefiting from the new consumption trend of nutrition and health, the annual increase of the global vegetable protein beverage in the last 5 years is 28 percent, which is a fast-increasing sub-industry in the beverage. Changes in consumer concept have led the global beverage industry to undergo drastic internal changes, with the market for carbonated and fruit juice beverages with higher sugar content falling down, while natural vegetable near-water and protein beverages are rapidly rising. Secondly, pursuing the naturalization and functionalization of the product also leads people to look to natural food materials, especially edible plants which are wide in sources and rich in various active ingredients. On the one hand, a major disadvantage of nut beverages is the difficulty in maintaining their stability to heat treatment and storage conditions. Therefore, food additives must be used in nut beverage ingredients. These additives are mainly components of thickeners, emulsifiers and acidity regulators. Food additives affect consumer preferences for products. Thus, the product without additives has significant economic advantages. On the other hand, the pineapple contains abundant bromelain, which is a polypeptide hydrolase and belongs to thiol protease, and is widely applied to the industries of food, medicine and the like; in addition, the pineapple also contains a small amount of pectinase, cellulase and the like, the pectinase, cellulase and the like form a natural compound enzyme system together with bromelain, according to earlier exploration tests, the content and activity of enzyme in 6-8 mature pineapples are highest, so that the prepared pineapple juice has a certain enzymolysis effect, and the pineapple is wide in raw material source, simple to use and good in flavor. The beverage with certain health care effect developed by utilizing the pure natural pineapples and the nuts has good market prospect.
Disclosure of Invention
The invention aims to provide a preparation method of a pineapple-flavored nut milk beverage, which adopts a high-voltage pulse electric field, multiple homogenization and UHT treatment to remove substances destroying stability so as to ensure the stability of the nut milk beverage. The application of various food additives is avoided. In addition, the molecular weight of the protein of the nut pulp is reduced by utilizing the compound enzymolysis effect of abundant bromelain, cellulase and pectinase in the incompletely-ripe pineapple juice, the polypeptide is generated by enzymolysis, the digestibility of the nut protein is improved by virtue of the self enzymolysis effect under the condition of not introducing exogenous hydrolase, the pineapple juice contains various nutrient substances such as fructose, vitamin B, vitamin C and the like and has strong fragrance, and the prepared nut milk obtains good sensory quality and nutrient components.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of a pineapple-flavored nut milk beverage comprises the following steps:
(1) carrying out spiral squeezing on nuts to obtain fruit pulp remaining after preparing oil, crushing the fruit pulp by a crusher, sieving the crushed fruit pulp by a sieve of 80 meshes to obtain nut pulp powder, adding fresh pineapple juice in a certain proportion, uniformly mixing, and then grinding and homogenizing the mixture by a homogenizer to obtain mixed liquid; the nut meal powder residual oil rate is lower than 10%, the used fresh pineapple juice is obtained by squeezing 6-8 mature fresh pineapple pulp, the adding ratio is 1.5: 1-3: 1, and the pineapple raw material is squeezed within 2 hours of picking;
(2) spirally stirring the homogeneous mixed solution in a container, and controlling the temperature to carry out natural enzymolysis; the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 3-5 h;
(3) carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution by using a high-voltage pulse electric field; the high-voltage pulse electric field processing parameters are as follows: the pulse field intensity is 10-30 KV/cm, and the pulse width is 20-40 mus;
(4) adding sugar and water in a certain proportion into the enzymolysis liquid; the ratio of the added water to the enzymolysis liquid is 1: 1-3: 1, and the adding ratio of sugar is 5-10%;
(5) homogenizing the enzymolysis solution twice, and then degassing; the two-time homogenization conditions are as follows: the temperature is 50-60 ℃, the pressure is 20-25 MPa, and the degassing condition is as follows: the temperature is 60-70 ℃, and the pressure is 60-70 kPa;
(6) and filling, UHT sterilizing and cooling the homogenized and degassed nut milk beverage to obtain a finished product.
The invention has the beneficial effects that:
according to the preparation method, the pineapple juice and the nut meal powder are used as raw materials, the compound enzymolysis effect of abundant bromelain, cellulase and pectinase in the pineapple juice is utilized, the molecular weight of nut meal protein is reduced through an optimized process, polypeptide is generated through enzymolysis, the digestibility of the nut protein is improved through self enzymolysis under the condition that exogenous hydrolase is not introduced, in addition, the pineapple juice contains various nutrient substances such as fructose, vitamin B, vitamin C and the like, and has strong fragrance, so that the prepared nut milk has good sensory quality and nutrient components. The problems that a large amount of food additives are required to be added into most nut protein beverages to improve stability, and exogenous proteolytic enzyme is required to be added during enzymolysis are solved, and the purely natural nut beverage without the additives is obtained. Meanwhile, the method adopts a high-voltage pulse electric field, multiple times of homogenization and UHT treatment, so that substances which destroy the stability are removed, and the stability of the nut milk beverage is effectively guaranteed.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention. The present invention will be further described with reference to the following specific examples.
Example 1
Taking 500g of fruit meal left after the macadamia nut grease is prepared by screw pressing, crushing by a crusher, sieving by a 80-mesh sieve to obtain nut meal powder, adding 1000ml of fresh pineapple juice, uniformly mixing, and grinding and homogenizing by a homogenizer to obtain mixed liquor. The homogeneous mixed solution is stirred in a container in a spiral way and is subjected to natural enzymolysis for 5 hours at the temperature of 55 ℃. And (3) 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. 1500ml of water was added to the enzymatic hydrolysate, and 5% sugar was added. 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 a finished product.
Example 2
Taking 500g of fruit meal left after the macadamia nut grease is prepared by screw pressing, crushing by a crusher, sieving by a 80-mesh sieve to obtain nut meal powder, adding 1200ml of fresh pineapple juice, uniformly mixing, and grinding and homogenizing by a homogenizer to obtain mixed liquor. The homogeneous mixed solution is stirred in a container in a spiral way and is subjected to natural enzymolysis for 5 hours at the temperature of 50 ℃. And (3) 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. 1500ml of water was added to the enzymatic hydrolysate, and 8% sugar was added. Then, the homogenization treatment was performed twice at a temperature of 55 ℃ and a pressure of 25MPa, and the degassing treatment was performed at a temperature of 65 ℃ and a pressure of 65 kPa. And then filling, UHT sterilizing and cooling the homogenized and degassed nut milk beverage to obtain a finished product.
Example 3
Taking 500g of residual fruit meal after the macadimia nut grease is prepared by screw pressing, crushing by a crusher, sieving by a 80-mesh sieve to obtain nut meal powder, adding 1500ml of fresh pineapple juice, uniformly mixing, and grinding and homogenizing by a homogenizer to obtain mixed liquid. The homogeneous mixed solution is stirred in a container in a spiral way and is subjected to natural enzymolysis for 4 hours at the temperature of 55 ℃. And (3) 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. 1500ml of water was added to the enzymatic hydrolysate, and sugar 8% was added. 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 a finished product.
Comparative example 1
Taking 500g of residual fruit meal after the macadimia nut grease is prepared by screw pressing, crushing by a crusher, sieving by a 80-mesh sieve to obtain nut meal powder, adding 1000ml of pure water, then adding 5 thousandth (mass fraction) of alkaline protease, 5 thousandth of peptidase and 3 thousandth of flavourzyme, uniformly mixing, and then grinding and homogenizing by a homogenizer to obtain a mixed solution. The homogeneous mixed solution is stirred in a container in a spiral way and is subjected to natural enzymolysis for 5 hours at the temperature of 55 ℃. And (3) carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution for 30 mu s by using a high-voltage pulse electric field of 20 KV/cm. 1500ml of water was added to the enzymatic hydrolysate, and sugar 8% was added. 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 a finished product.
Comparative example 2
Taking 500g of residual fruit meal after the macadimia nut grease is prepared by screw pressing, crushing by a crusher, sieving by a 80-mesh sieve to obtain nut meal powder, then adding 1200ml of pure water for mixing uniformly, adding 1500ml of pure water, then adding 5 thousandths (mass fraction) of alkaline protease and 5 thousandths of flavourzyme for mixing uniformly, and then grinding and homogenizing by a homogenizer to obtain a mixed solution. The homogeneous mixed solution is stirred in a container in a spiral way and is subjected to natural enzymolysis for 5 hours at the temperature of 55 ℃. And (3) 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. 1500ml of water was added to the enzymatic hydrolysate, and sugar 8% was added. 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 a finished product.
Comparative example 3
Taking 500g of residual fruit meal after the macadimia nut grease is prepared by screw pressing, crushing by a crusher, sieving by a 80-mesh sieve to obtain nut meal powder, adding 1500ml of pure water for mixing uniformly, then adding 5 per mill (mass fraction) of alkaline protease, and grinding and homogenizing by a homogenizer to obtain mixed liquor. The homogeneous mixed solution is stirred in a container in a spiral way and is subjected to natural enzymolysis for 4 hours at the temperature of 55 ℃. And (3) 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. 1500ml of water was added to the enzymatic hydrolysate, and sugar 8% was added. 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 a finished product.
Comparative example 4
Taking 500g of residual fruit meal after the macadimia nut grease is prepared by screw pressing, crushing by a crusher, sieving by a 80-mesh sieve to obtain nut meal powder, adding 1500ml of pure water for mixing uniformly, then adding 5% (mass fraction) of commercial bromelain, and grinding and homogenizing by a homogenizer to obtain mixed liquor; 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 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 1500ml of 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 70 ℃ and the pressure of 65 kPa; and then filling, UHT sterilizing and cooling the homogenized and degassed nut milk beverage to obtain a finished product.
Quality measurement
1. Test method
The pineapple-flavored nut milk beverage prepared in the examples 1-3 and the comparative examples 1-4 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 milk beverage, and weighing the sample by mass m1(g) Centrifuging at 3000r/min for 15min, removing supernatant, and weighing precipitate mass m2(g) Centrifugal precipitation rate/% -% m2/m1X 100, and the detection analysis results are shown in Table 1.
2. Test results
TABLE 1 comparison of the results of the measurement of the essential nutrients
Figure BDA0002624051490000051
As can be seen from Table 1, the detection results of the main nutrient components of the nut milk provided by the embodiments 1-3 and the comparative examples 1-4 of the invention are basically equivalent in the content of protein and fat. However, the nut milk provided in embodiments 1 to 3 of the present invention has a small peptide content of up to 55% or more of the total protein. In contrast, comparative example 3 employs a single protease, the proportion of small molecule peptides is minimal, reaching only 13.6%; the comparative example 2 adopts the compound enzyme of two proteases, and the proportion of the small molecular peptide can only reach 25.2 percent; the comparative example 1 respectively adopts the compound enzyme of the three proteases, the proportion of the small molecular peptide reaches 36.8 percent, the comparative example 4 adopts the commercial bromelain, the proportion of the small molecular peptide is 31.7 percent, the enzymolysis effect is not ideal, and the proportion of the small molecular peptide of the control group is not 50 percent on the whole. Therefore, the preparation method provided by the embodiment of the application achieves a good enzymolysis effect by only adding the fresh pineapple raw juice and optimizing the process. In addition, natural papaya juice is added in the examples 1 to 3, the papaya milk has a rich papaya flavor, the nuts in the comparative examples 1 to 4 have a light nut flavor, the nut milk systems in the examples 1 to 3 and the comparative examples 1 to 4 are uniform, no layering phenomenon occurs, and the centrifugal precipitation rate is below 2.0%, which indicates that the pineapple-flavored nut milk beverage prepared by the process technology has good stability.
In summary, embodiments 1 to 3 of the present invention provide a preparation method of a pineapple-flavored nut milk beverage, which includes mixing and reacting crushed nut pulp with pineapple raw juice, and performing synergistic hydrolysis of bromelain, pectinase and cellulase contained in the pineapple juice to degrade protein in the nut pulp slurry into small molecular peptides, wherein the product has a strong pineapple flavor. All food processing equipment for industrial application of the present invention is commercially available and the process described in the invention can be easily transferred to industry and large scale production of flavored nut polypeptide milk can be achieved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (9)

1. A preparation method of a pineapple-flavored nut milk beverage is characterized by comprising the following steps: the method comprises the following steps:
(1) carrying out spiral squeezing on nuts to obtain fruit pulp remaining after preparing oil, crushing the fruit pulp by a crusher, sieving the crushed fruit pulp by a sieve of 80 meshes to obtain nut pulp powder, adding fresh pineapple juice in a certain proportion, uniformly mixing, and then grinding and homogenizing the mixture by a homogenizer to obtain mixed liquid;
(2) spirally stirring the homogenized mixed solution in a container, and controlling the temperature to carry out natural enzymolysis;
(3) carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution by using a high-voltage pulse electric field;
(4) adding sugar and water in a certain proportion into the enzymolysis liquid;
(5) homogenizing the enzymolysis solution twice, and then degassing;
(6) and filling, sterilizing and cooling the homogenized and degassed nut milk beverage to obtain a finished product.
2. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the nut meal in the step (1) is the residual fruit meal after oil is prepared by screw pressing, and the residual oil rate is lower than 10%.
3. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the fresh pineapple juice in the step (1) is obtained by squeezing 6-8 ripe fresh pineapple pulp, and the raw materials are treated in 2 hours after being picked.
4. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the adding ratio of the fresh pineapple juice and the nut meal powder in the step (1) is 1.5: 1-3: 1.
5. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the enzymolysis temperature of the enzymolysis in the step (2) is 50-60 ℃, and the enzymolysis time is 3-5 h.
6. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the processing parameters of the high-voltage pulse electric field in the step (3) are as follows: the pulse field intensity is 10-30 KV/cm, and the pulse width is 20-40 mus.
7. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the adding proportion of the water in the step (4) is as follows: the enzymolysis liquid is 1: 1-3: 1, and the sugar content is 5-10%.
8. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the two-time homogenization condition in the step (5) is as follows: the temperature is 50-60 ℃, and the pressure is 20-25 MPa; degassing conditions: the temperature is 60-70 ℃, and the pressure is 60-70 kPa.
9. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the sterilization mode in the step (6) adopts ultra-high temperature instantaneous sterilization UHT technology.
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