CN111903820A - Pine nut coffee compound protein beverage and preparation method thereof - Google Patents
Pine nut coffee compound protein beverage and preparation method thereof Download PDFInfo
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- CN111903820A CN111903820A CN202010904197.7A CN202010904197A CN111903820A CN 111903820 A CN111903820 A CN 111903820A CN 202010904197 A CN202010904197 A CN 202010904197A CN 111903820 A CN111903820 A CN 111903820A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk 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
- A23C11/103—Milk 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
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Abstract
The application relates to a pinenut coffee composite protein beverage, which comprises the following components in every 100kg of the pinenut coffee composite protein beverage: pine nuts: 1500g to 2500 g; coffee powder: 600 g-1600 g; sugar: 5500g to 6500 g; a nutrition enhancer: 250 g-350 g; compound emulsifier: 130 g-210 g; sodium: 0g to 100 g. The pine nuts and the coffee powder are mixed, so that the protein content (g/100ml) in the finally prepared compound protein beverage is more than 1.2, the phenomena of oil-water separation, fat floating and precipitates can not occur after the compound protein beverage is placed for a long time, the special flavor of coffee is kept, unsaturated fatty acid necessary for a human body is supplemented, and the effects of natural fragrance and lubrication in taste can be realized without adding chemical additives such as essence and the like.
Description
Technical Field
The disclosure relates to the technical field of food processing, in particular to a pine nut coffee compound protein beverage and a preparation method thereof.
Background
With the progress of science and technology, the quality of life is continuously improved, and protein beverages are more and more popular with consumers. However, the high-fat protein beverage on the market usually has the phenomena of oil-water separation, fat floating and soluble stationary object precipitation after a long time, thereby affecting the drinking.
Disclosure of Invention
In view of the above, the present disclosure provides a pinenut coffee composite protein beverage, which can effectively avoid the phenomena of oil-water separation, fat floating and soluble fixture precipitation caused by long-time placement.
According to an aspect of the present disclosure, there is provided a composite protein beverage of pineal coffee, comprising per 100kg of the composite protein beverage of pineal coffee:
pine nuts: 1500g to 2500 g;
coffee powder: 600 g-1600 g;
sugar: 5500g to 6500 g;
a nutrition enhancer: 250 g-350 g;
compound emulsifier: 130 g-210 g;
sodium: 0g to 100 g.
In one possible implementation, the nutritional enhancer is sodium caseinate.
In one possible implementation manner, the weight ratio of the red pine nuts per 100kg of the pine nut coffee compound protein beverage is as follows: 2000 g;
the coffee powder comprises the following components in parts by weight: 1100 g;
the sugar comprises the following components in parts by weight: 6000 g.
In one possible implementation manner, the weight ratio of the nutrition enhancer is 300g per 100kg of the pinenut coffee composite protein beverage;
the weight ratio of the composite emulsifier is as follows: 180 g;
the weight ratio of the sodium is 50 g.
In one possible implementation, the pine nuts are red pine nut nuts.
According to another aspect of the present application, there is also provided a method for preparing a composite protein beverage of pineal coffee, for producing a composite protein beverage of pineal coffee as described in any one of the preceding claims, comprising:
adding cleaned semen Pini koraiensis into boiling water to inactivate enzyme;
finely grinding the enzyme-inactivated pine nuts by using a colloid mill to obtain pine nut slurry;
filtering the pine nut slurry by using a screen and then placing the filtered pine nut slurry in a blending tank;
uniformly mixing a nutrition enhancer, a composite emulsifier, sugar and coffee powder, adding the mixture into a sugar melting pot, adding hot water with a preset temperature into the sugar melting pot, and stirring until the mixture of the nutrition enhancer, the composite emulsifier, the sugar and the coffee powder is completely dissolved;
filtering the dissolved mixture by using a screen, and then sending the filtered mixture into the blending tank to be mixed with the pine nut slurry to obtain corresponding mixed slurry;
and (3) carrying out homogenizing refinement, degassing, packaging and sterilization treatment on the mixed slurry in sequence, and cooling to obtain a finished product.
In one possible implementation mode, when the cleaned pine nuts are added into boiling water for enzyme deactivation, the pine nuts are heated in the boiling water for 10 min-20 min;
the value of the preset temperature is 75-95 ℃;
and (3) sterilizing the mixed slurry by adopting a high-temperature sterilization mode, wherein the sterilization temperature is 110-130 ℃, and the sterilization time is 25-35 min.
In one possible implementation, the pine nuts are heated in boiling water for 15 min; the value of the preset temperature is 90 ℃.
In one possible implementation, the mesh size is 120 mesh when the pine nut slurry is filtered by a mesh and the dissolved mixture is filtered by a mesh.
In a possible implementation manner, when the mixed slurry is homogenized and refined, the operation parameters of the homogenizer are as follows: 60 MPa;
the sterilization temperature is 121 ℃, and the sterilization time is 30 min.
The pine nut coffee compound protein beverage provided by the embodiment of the application has the protein content (g/100ml) of more than 1.2, and can not generate the phenomena of oil-water separation, fat floating and precipitates after being placed for a long time, so that the special flavor of coffee is kept, unsaturated fatty acid necessary for a human body is supplemented, and the effects of natural fragrance and lubrication in taste can be realized without adding chemical additives such as essence and the like.
Other features and aspects of the present disclosure will become apparent from the following detailed description of exemplary embodiments, which proceeds with reference to the accompanying drawings.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate exemplary embodiments, features, and aspects of the disclosure and, together with the description, serve to explain the principles of the disclosure.
Fig. 1 shows a process flow diagram of a method for preparing a pinenut coffee composite protein beverage according to an embodiment of the present application.
Detailed Description
Various exemplary embodiments, features and aspects of the present disclosure will be described in detail below with reference to the accompanying drawings. In the drawings, like reference numbers can indicate functionally identical or similar elements. While the various aspects of the embodiments are presented in drawings, the drawings are not necessarily drawn to scale unless specifically indicated.
The word "exemplary" is used exclusively herein to mean "serving as an example, embodiment, or illustration. Any embodiment described herein as "exemplary" is not necessarily to be construed as preferred or advantageous over other embodiments.
Furthermore, in the following detailed description, numerous specific details are set forth in order to provide a better understanding of the present disclosure. It will be understood by those skilled in the art that the present disclosure may be practiced without some of these specific details. In some instances, methods, means, elements and circuits that are well known to those skilled in the art have not been described in detail so as not to obscure the present disclosure.
First, it should be noted that the pinenut coffee composite protein beverage provided in the embodiments of the present application is a high-protein, high-fat beverage. The pine nut and coffee composite protein beverage provided by the embodiment of the application is prepared by mixing pine nuts and coffee powder and adopting a heat exchange mode in the preparation process, so that amino acid contained in the pine nuts and reducing sugar are subjected to Maillard reaction to generate unique natural aromatic smell without adding essence.
Specifically, in the pinenut coffee composite protein beverage of the embodiment of the present application, each 100kg of the composite protein beverage contains the following raw materials and the mixture ratio thereof: pine nuts: 1500g to 2500 g; coffee powder: 600 g-1600 g; sugar: 5500g to 6500 g; a nutrition enhancer: 250 g-350 g; compound emulsifier: 130 g-210 g; sodium: 0g to 100 g.
It should be noted, among others, that in one possible implementation, the pine nuts may be red pine nut kernels and the nutritional supplement may be sodium caseinate. The red pine kernel contains up to 70.6% of fat, 96% of fatty acid is unsaturated fatty acid, is essential for human body and can not be synthesized by human body, and has the functions of reducing blood fat, preventing cholesterol from forming, softening blood vessel and preventing cardiovascular and cerebrovascular diseases. Coffee has effects of refreshing and reducing weight. The red pine kernel and the coffee are mixed to generate unique natural aromatic smell without adding any essence, so that the composite protein beverage of the embodiment of the application is healthier.
Here, it should be noted that in the pinenut coffee composite protein beverage of the embodiment of the present application, the nutrition enhancer may also be implemented using whole milk powder. When the whole milk powder is used as the nutrition enhancer, the prepared pinenut coffee compound protein beverage has more delicate mouthfeel. When the whole milk powder is used as a nutrition enhancer, the weight ratio of the whole milk powder to the pine nut coffee composite protein beverage per 100kg can be 0.3 kg-0.4 kg.
More specifically, in a possible implementation manner, the weight ratio of the red pine nuts in each 100kg of the pine nut coffee compound protein beverage is as follows: 2000 g; the weight ratio of the coffee powder is as follows: 1100 g; the weight ratio of the sugar is as follows: 6000 g; the weight ratio of the nutrition enhancer (such as sodium caseinate) is 300 g; the weight ratio of the composite emulsifier is as follows: 180 g; the weight ratio of sodium is 50 g.
In the pinenut coffee composite protein beverage of the embodiment, the pinenut coffee composite protein beverage is completely frozen after being placed in a freezer for 24 hours at minus 12 ℃, and then is naturally dissolved in a normal temperature environment, and the original state is still kept without precipitation and layering. After the finished product of the pinenut coffee composite protein beverage of the embodiment of the application is placed for 20 months under the natural temperature condition all the year round, the phenomena of no fat floating, oil-water separation and solid precipitation are observed.
Correspondingly, in order to realize the pinenut coffee composite protein beverage of the embodiment of the application, the application also provides a preparation method of the pinenut coffee composite protein beverage. Referring to fig. 1, the present application provides a method for preparing a composite protein beverage of pinenut coffee, which specifically includes: firstly, through a process step S100, adding cleaned pine nuts into boiling water for enzyme deactivation; and then, fine grinding the pine nuts after enzyme deactivation by adopting a colloid mill through a process step S200 to obtain pine nut slurry. And then, executing the process step S300, filtering the pine nut slurry by using a screen, and then placing the pine nut slurry in a blending tank. Then, through the process step S400, uniformly mixing the nutrition enhancer, the composite emulsifier, the sugar and the coffee powder, adding the mixture into a sugar melting pot, adding hot water with a preset temperature into the sugar melting pot, and stirring until the mixture of the nutrition enhancer, the composite emulsifier, the sugar and the coffee powder is completely dissolved; then, filtering the dissolved mixture by using a screen and then sending the filtered mixture into the blending tank to be mixed with the pine nut slurry through a process step S500; and finally, performing process step S600, mixing the pine nut pulp, the dissolved composite emulsifier, the sugar and the coffee powder to obtain mixed pulp, homogenizing, refining, degassing, packaging, sterilizing and cooling to obtain the finished product.
Wherein, in a possible realization mode, when the cleaned pine nuts are added into boiling water for enzyme deactivation, the pine nuts are heated in the boiling water for 10 min-20 min, preferably, the enzyme deactivation can be realized by heating in the boiling water for 15 min. In addition, it should be noted that in the pine nut coffee composite protein beverage of the application, after pine nuts are placed in boiling water at 100 ℃ for inactivating enzyme for 15 minutes, the pine nuts are immediately taken out and placed in cold water to be cooled to 45 ℃, so that amino acid and reducing sugar contained in the pine nuts are subjected to Maillard reaction to generate natural unique aromatic odor, and essence is not required to be added.
Meanwhile, when the pine nut slurry is filtered by adopting the screen, the screen can be a 120-mesh screen for filtering the pine nut slurry.
Further, the nutrition enhancer, the compound emulsifier, the sugar and the coffee powder are uniformly mixed and then added into a sugar melting pot, hot water with a preset temperature is added into the sugar melting pot, and the mixture of the compound emulsifier, the sugar and the coffee powder is stirred until the mixture is completely dissolved, wherein the preset temperature of the hot water can be set to be 75-95 ℃, and is preferably 90 ℃.
Meanwhile, when the dissolved mixture is filtered by adopting a screen, the screen can also be a 120-mesh screen.
In addition, in the preparation method of the embodiment of the present application, a high temperature sterilization method may be used to sterilize the mixed slurry obtained by mixing the pine nut slurry with the dissolved nutrition enhancer, the composite emulsifier, the sugar, and the coffee powder. Wherein the sterilization temperature is 110-130 ℃, and the sterilization time is 25-35 min. Such as: the sterilization temperature is 121 deg.C, and the sterilization time is 30 min.
In addition, when the mixed pulp obtained by mixing the pine nut pulp, the dissolved nutrition enhancer, the composite emulsifier, the sugar and the coffee powder is homogenized and refined, the operation parameters of the homogenizer are as follows: 60 MPa.
In order to more clearly illustrate the preparation method of the composite protein beverage of pinenut coffee in the examples of the present application, the following specific examples are illustrated.
Example 1
2000g of Korean pine seed kernels are cleaned, the cleaned Korean pine seed kernels are placed in boiling water at the temperature of 100 ℃ for 15min to inactivate enzyme, the Korean pine seed kernels are immediately fished out and placed in cold water to be cooled to 45 ℃, so that amino acid in the Korean pine seed kernels and reducing sugar are subjected to Maillard reaction. Then, a colloid mill is used for fine grinding to obtain pine nut slurry. Then, the pine nut pulp is filtered by a 120-mesh screen and then sent to a blending tank.
Mixing 300g of sodium caseinate, 180g of emulsifier, 6000g of granulated sugar and 1100g of pure coffee powder, placing the mixture into a sugar melting pot, adding 90 ℃ hot water into the sugar melting pot, and stirring at high speed until the mixed emulsifier, granulated sugar and pure coffee powder are completely dissolved to obtain mixed pulp. Wherein the content of the added hot water is 5 times of the mixed slurry of emulsifier, granulated sugar, coffee powder and sodium caseinate, the stirring speed is 300 r/min, and the stirring time is 30 min.
Then, the mixed slurry was filtered with a 120-mesh sieve to obtain a mixed slurry, and the obtained mixed slurry was sent to a blending tank to be mixed with the pine nut slurry. Wherein, because the mixed slurry added into the preparation tank has a certain temperature, reducing sugar in the mixed slurry and amino acid in the pine nut slurry have Maillard reaction to generate natural fragrance.
Further, the mixed slurry obtained by mixing the mixed slurry with the pine nut slurry is placed in a homogenizer to be further refined. Wherein, the operation parameters of the homogenizer are as follows: 60 MPa. Then degassing, packaging and sterilizing at high temperature in sequence, and cooling to obtain the finished product. Wherein the sterilization temperature is 121 ℃, and the sterilization time is 30 min.
Example 2
2000g of Korean pine seed kernels are cleaned, the cleaned Korean pine seed kernels are placed in boiling water at the temperature of 100 ℃ for 20min to inactivate enzyme, the Korean pine seed kernels are immediately fished out and placed in cold water to be cooled to 45 ℃, so that amino acid in the Korean pine seed kernels and reducing sugar are subjected to Maillard reaction. Then, a colloid mill is used for fine grinding to obtain pine nut slurry. Then, the pine nut pulp is filtered by a 120-mesh screen and then sent to a blending tank.
Mixing 300g of sodium caseinate, 180g of emulsifier, 6000g of granulated sugar and 1100g of pure coffee powder, placing the mixture into a sugar melting pot, adding 90 ℃ hot water into the sugar melting pot, and stirring at high speed until the mixed emulsifier, granulated sugar and pure coffee powder are completely dissolved to obtain mixed pulp. The content of the added hot water is 5 times of the mixed pulp of the emulsifier, granulated sugar, coffee powder and sodium caseinate, the stirring speed is 300 r/min, and the stirring time is 30 min.
Then, the mixed slurry was filtered with a 120-mesh sieve to obtain a mixed slurry, and the obtained mixed slurry was sent to a blending tank to be mixed with the pine nut slurry. Wherein, because the mixed slurry added into the preparation tank has a certain temperature, reducing sugar in the mixed slurry and amino acid in the pine nut slurry have Maillard reaction to generate natural fragrance.
Further, the mixed slurry obtained by mixing the mixed slurry with the pine nut slurry is placed in a homogenizer to be further refined. Wherein, the operation parameters of the homogenizer are as follows: 60 MPa. Then degassing, packaging and sterilizing at high temperature in sequence, and cooling to obtain the finished product. Wherein the sterilization temperature is 100 deg.C, and the sterilization time is 30 min.
Example 3
2000g of Korean pine seed kernels are cleaned, the cleaned Korean pine seed kernels are placed in boiling water at the temperature of 100 ℃ for 20min to inactivate enzyme, the Korean pine seed kernels are immediately fished out and placed in cold water to be cooled to 45 ℃, so that amino acid in the Korean pine seed kernels and reducing sugar are subjected to Maillard reaction. And then finely grinding by adopting a colloid mill to obtain pine nut slurry. Then, the pine nut pulp is filtered by a 120-mesh screen and then sent to a blending tank.
Mixing 300g of sodium caseinate, 180g of emulsifier, 6000g of granulated sugar and 1100g of pure coffee powder, placing the mixture into a sugar melting pot, adding 80 ℃ hot water into the sugar melting pot, and stirring at high speed until the emulsifier, the granulated sugar and the pure coffee powder are completely dissolved to obtain mixed pulp. The content of the added hot water is 5 times of the mixed pulp of the emulsifier, granulated sugar, coffee powder and sodium caseinate, the stirring speed is 300 r/min, and the stirring time is 30 min.
Then, the mixed slurry was filtered with a 120-mesh sieve to obtain a mixed slurry, and the obtained mixed slurry was sent to a blending tank to be mixed with the pine nut slurry. Wherein, because the mixed slurry added into the preparation tank has a certain temperature, reducing sugar in the mixed slurry and amino acid in the pine nut slurry have Maillard reaction to generate natural fragrance.
Further, the mixed slurry obtained by mixing the mixed slurry with the pine nut slurry is placed in a homogenizer to be further refined. Wherein, the operation parameters of the homogenizer are as follows: 60 MPa. Then degassing, packaging and sterilizing at high temperature in sequence, and cooling to obtain the finished product. Wherein the sterilization temperature is 100 deg.C, and the sterilization time is 30 min.
Referring to table 1, the parameters of the test were measured for the pinenut coffee complex protein beverage prepared in the above examples 1 to 3.
TABLE 1
As is apparent from table 1, the pinenut coffee composite protein beverage prepared by the embodiment of the present application has a protein content (g/100ml) of more than 1.2, and does not undergo oil-water separation, fat floating and precipitation after long-term storage, not only retains the unique flavor of coffee, but also supplements unsaturated fatty acids necessary for human body, and can realize natural aroma and lubrication in taste without adding chemical additives such as essence.
It should be noted that, although the pinenut coffee composite protein beverage and the preparation method thereof as described above are described by way of example in example 1 to example 3, those skilled in the art will appreciate that the present disclosure should not be limited thereto. In fact, the user can flexibly set the parameters of each process step according to personal preference and/or practical application scenes as long as the corresponding compound protein beverage can be produced and prepared.
Having described embodiments of the present disclosure, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the disclosed embodiments. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The terms used herein were chosen in order to best explain the principles of the embodiments, the practical application, or technical improvements to the techniques in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.
Claims (10)
1. A pinenut coffee composite protein beverage is characterized by comprising the following components in every 100kg of the pinenut coffee composite protein beverage:
pine nuts: 1500g to 2500 g;
coffee powder: 600 g-1600 g;
sugar: 5500g to 6500 g;
a nutrition enhancer: 250 g-350 g;
compound emulsifier: 130 g-210 g;
sodium: 0g to 100 g.
2. The pinenut coffee composite protein beverage of claim 1, wherein the nutrition enhancer is sodium caseinate.
3. The pinenut coffee composite protein beverage according to claim 1, wherein the weight ratio of the red pine nut per 100kg of the pinenut coffee composite protein beverage is: 2000 g;
the coffee powder comprises the following components in parts by weight: 1100 g;
the sugar comprises the following components in parts by weight: 6000 g.
4. The pinenut coffee composite protein beverage according to claim 1, wherein the weight ratio of the nutrition enhancer is 300g per 100kg of the pinenut coffee composite protein beverage;
the weight ratio of the composite emulsifier is as follows: 180 g;
the weight ratio of the sodium is 50 g.
5. A pinenut coffee composite protein beverage in accordance with any one of claims 1 to 4, wherein the pinenut is red pine nut.
6. A method for preparing a composite protein beverage of pinenut coffee, which is used for producing the composite protein beverage of pinenut coffee as claimed in any one of claims 1 to 5, and comprises the following steps:
adding cleaned semen Pini koraiensis into boiling water to inactivate enzyme;
finely grinding the enzyme-inactivated pine nuts by using a colloid mill to obtain pine nut slurry;
filtering the pine nut slurry by using a screen and then placing the filtered pine nut slurry in a blending tank;
uniformly mixing a nutrition enhancer, a composite emulsifier, sugar and coffee powder, adding the mixture into a sugar melting pot, adding hot water with a preset temperature into the sugar melting pot, and stirring until the mixture of the nutrition enhancer, the composite emulsifier, the sugar and the coffee powder is completely dissolved;
filtering the dissolved mixture by using a screen, and then sending the filtered mixture into the blending tank to be mixed with the pine nut slurry to obtain corresponding mixed slurry;
and (3) carrying out homogenizing refinement, degassing, packaging and sterilization treatment on the mixed slurry in sequence, and cooling to obtain a finished product.
7. The method as claimed in claim 6, wherein when enzyme deactivation is performed by adding the washed pine nuts to boiling water, the pine nuts are heated in the boiling water for 10min to 20 min;
the value of the preset temperature is 75-95 ℃;
and (3) sterilizing the mixed slurry by adopting a high-temperature sterilization mode, wherein the sterilization temperature is 110-130 ℃, and the sterilization time is 25-35 min.
8. The method of claim 7, wherein the pine nuts are heated in boiling water for 15 min; the value of the preset temperature is 90 ℃.
9. The method as claimed in claim 6, wherein the screen is 120 mesh when the pine nut slurry is filtered by using a screen and the dissolved mixture is filtered by using a screen.
10. The method of claim 6, wherein when homogenizing and refining the mixed slurry, the operation parameters of a homogenizer are as follows: 60 MPa;
the sterilization temperature is 121 ℃, and the sterilization time is 30 min.
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