CN112602868A - Processing method of protein beverage rich in camellia seed polypeptide - Google Patents
Processing method of protein beverage rich in camellia seed polypeptide Download PDFInfo
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- CN112602868A CN112602868A CN202110023663.5A CN202110023663A CN112602868A CN 112602868 A CN112602868 A CN 112602868A CN 202110023663 A CN202110023663 A CN 202110023663A CN 112602868 A CN112602868 A CN 112602868A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 32
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 32
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 29
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000018597 common camellia Nutrition 0.000 title claims description 73
- 240000001548 Camellia japonica Species 0.000 title claims description 72
- 241001122767 Theaceae Species 0.000 claims abstract description 36
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 34
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims description 32
- 235000018102 proteins Nutrition 0.000 claims description 32
- 239000000243 solution Substances 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 20
- 239000000725 suspension Substances 0.000 claims description 16
- 108091005658 Basic proteases Proteins 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 11
- 235000003599 food sweetener Nutrition 0.000 claims description 10
- 239000003765 sweetening agent Substances 0.000 claims description 10
- 238000011282 treatment Methods 0.000 claims description 10
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- 239000011259 mixed solution Substances 0.000 claims description 8
- 238000004332 deodorization Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 6
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 6
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- GVKDLCPTYCLSQW-YFKNTREVSA-N C(\C=C/C(=O)OC(C)CCCCCC)(=O)OC(C)CCCCCC.[Na] Chemical group C(\C=C/C(=O)OC(C)CCCCCC)(=O)OC(C)CCCCCC.[Na] GVKDLCPTYCLSQW-YFKNTREVSA-N 0.000 claims description 5
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- 239000001116 FEMA 4028 Substances 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
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- 230000000149 penetrating effect Effects 0.000 claims description 5
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- 239000008213 purified water Substances 0.000 claims description 5
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
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- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
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- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
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- 244000144725 Amygdalus communis Species 0.000 claims description 3
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- 241000209507 Camellia Species 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
A processing method of protein beverage rich in oil tea seed polypeptide comprises using oil tea seed as raw material, vacuum freeze drying, squeezing, colloid milling, enzymolysis, removing fishy smell, blending, homogenizing, sterilizing, and bottling to obtain protein beverage. The protein beverage prepared by the invention has excellent flavor, good stability and longer shelf life; the tea seed protein is rich in polypeptide obtained by enzymolysis of tea seed protein, and has health promotion functions of resisting oxidation, relieving fatigue, lowering blood pressure, improving immunity, etc.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a processing method of a protein beverage rich in camellia seed polypeptide.
Background
Camellia oleifera, also called tea tree, is a evergreen small arbor of the genus Camellia of the family Theaceae, and is a unique perennial woody oil plant in China. The seed oil tea seed of the oil tea can be squeezed to prepare the tea oil, has clear color, delicious taste, rich nutrition and long storage life, and is high-quality edible oil. The camellia seed meal is a main byproduct of camellia seed after oil extraction, is mainly used as a fertilizer and a biological pesticide at present, and is even discarded as garbage, so that great resource waste is caused. The camellia seed meal contains rich protein, polysaccharide, saponin and the like, the crude protein content of the camellia seed meal reaches 15-20%, and the camellia seed meal contains 17 amino acids, so that the camellia seed meal has high food development value; meanwhile, the oil-tea camellia seed meal protein is rich in 8 essential amino acids for human bodies, and accounts for about 25.98% of all amino acids.
Peptides are compounds of amino acids linked together by peptide bonds, which are intermediates in the hydrolysis of proteins. The compounds obtained by dehydration condensation of two amino acid molecules are called dipeptides, and similarly, tripeptides, tetrapeptides, pentapeptides, and the like are also included. Generally, a compound obtained by dehydration condensation of 10 to 100 amino acid molecules is called a polypeptide. Peptides are important substances involved in various cellular functions in the human body. Peptides can synthesize cells and modulate the functional activities of cells; the product can be used as neurotransmitter in human body to transmit information; can be used as a transportation tool in human body to transport various nutrient substances eaten by human body, various vitamins, biotin, calcium and trace elements beneficial to human body to various cells, organs and tissues of human body; as an important physiological regulator of human body, the product can regulate the physiological function of human body, enhance and exert the physiological activity of human body, etc. The research shows that the polypeptide substance obtained by hydrolyzing the camellia seed protein has various health-preserving effects, such as antioxidation, auxiliary blood pressure reduction, human immunity improvement and the like.
Disclosure of Invention
The invention aims to provide a processing method of a protein beverage rich in camellia seed polypeptide.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of a protein beverage rich in camellia seed polypeptide comprises the following steps:
step 1: mixing the camellia seed kernels with a soak solution according to the mass ratio of 1:4-6, standing and soaking for 12-24 h;
step 2: taking out the soaked camellia seed kernels from the soaking solution, draining, and crushing to 20-40 meshes to obtain camellia seed kernel particles; freeze-drying the camellia seed kernel particles in vacuum until the water content is less than or equal to 8% to obtain freeze-dried camellia seed kernel particles;
and step 3: squeezing the freeze-dried camellia seed kernel particles to obtain camellia seed oil and camellia seed meal for later use;
and 4, step 4: mixing tea seed meal and purified water according to the mass ratio of 1: 7-10, mixing, and stirring for 10-15min at 50-60 deg.C and 45-90 r/min; grinding the mixed material after heat preservation and stirring until the fineness of the material is lower than 100 mu m to obtain a tea seed meal suspension;
and 5: adding alkaline protease into the tea seed meal suspension, adjusting the pH value of the mixed material to 7.0-8.0, keeping the temperature at 55-60 ℃, stirring at the rotation speed of 15-30r/min, and performing enzymolysis for 50-60min to obtain an enzymolysis solution;
step 6: heating the enzymolysis liquid to boiling and keeping the temperature for 3-5 min; then placing the enzymolysis liquid with the temperature of 95-100 ℃ into an environment with the vacuum gauge pressure of-0.09 to-0.10 MPa for standing for 5-10min, and carrying out vacuum deodorization treatment; removing fishy smell in vacuum to obtain slurry;
and 7: mixing 100 weight parts of slurry, 0.8-1.3 weight parts of beta-cyclodextrin, 3-5 weight parts of sweetener and 1-5 weight parts of protein raw material, and stirring at 60-80 ℃ and 45-90r/min for 15-30min to obtain a prepared solution; homogenizing the mixed solution in an ultrahigh pressure nanometer homogenizer at 80-110MPa for 15-20min to obtain homogenized mixed solution;
and 8: and (3) sterilizing the homogeneous blending liquid, and then carrying out aseptic filling to obtain the protein beverage product rich in the camellia seed polypeptide.
The preferable technical scheme is as follows: the soak solution contains 0.05m% of potassium sorbate and 0.01m% of phytic acid, and each 100g of soak solution contains 6ml of penetrant; the penetrating agent is di-sec-octyl maleate sodium sulfonate.
The preferable technical scheme is as follows: the conditions of vacuum freeze-drying are as follows: the vacuum gauge pressure is-0.09 to-0.10 MPa, and the temperature is-60 to-40 ℃.
The preferable technical scheme is as follows: the pressing conditions are as follows: the pressure is 0.75-0.95MPa, the temperature is 20-40 ℃, and the time is 15-20 min.
The preferable technical scheme is as follows: the enzyme activity of the alkaline protease is 5-20 ten thousand U, and the addition amount of the alkaline protease is 0.03-0.05% of the mass of the tea seed meal suspension.
The preferable technical scheme is as follows: the sweetener is at least one of crystal sugar, white granulated sugar, high fructose corn syrup and corn syrup.
The preferable technical scheme is as follows: the protein raw material is at least one of defatted milk powder, soybean protein powder, walnut protein powder, peanut protein powder, rice protein powder and almond protein powder.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention carries out oil pressing, protein extraction, enzymolysis and other treatments on the tea seeds, adopts a processing technology at a lower temperature, and better reserves the nutritional ingredients of the tea seeds.
2. The invention adopts an ultrahigh pressure nano homogenization method, and obviously improves the stability and the taste of the beverage.
3. The protein beverage prepared by the invention has excellent flavor, good stability and longer shelf life; the tea seed protein is rich in polypeptide obtained by enzymolysis of tea seed protein, and has health promotion functions of resisting oxidation, relieving fatigue, lowering blood pressure, improving immunity, etc.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: processing method of protein beverage rich in camellia seed polypeptide
A processing method of a protein beverage rich in camellia seed polypeptide is characterized by comprising some technical steps.
(1) Pretreatment of
The raw material of the camellia seed is camellia seed particles with moderate maturity, full particles, no insect damage, no mildew and no mechanical damage.
And (5) removing shells. Removing gravel and dust on the surface of the camellia seed by vibration, and then peeling off the shell to obtain camellia seed kernels for later use.
And (5) soaking. Mixing the camellia seed kernels with a soak solution according to a mass ratio of 1: 5, mixing, standing, soaking for 18 hours, and then draining off the surface water for later use. The soak solution is a purified aqueous solution of potassium sorbate, phytic acid and an osmotic agent, wherein the mass concentration of the potassium sorbate is 0.05m, the mass concentration of the phytic acid is 0.01m and the concentration of the osmotic agent is 6ml/100 g. The penetrating agent is di-sec-octyl maleate sodium sulfonate with the purity of more than 99 percent.
(2) Vacuum freeze drying
Taking out the camellia seed kernels soaked in the step (1) from the soaking solution, draining off surface water, and crushing to the fineness of 20-40 meshes to obtain camellia seed kernel particles; and (3) putting the camellia seed kernel particles into vacuum at the temperature of 50 ℃ below zero and under the gauge pressure of 0.09 to 0.10MPa, and carrying out vacuum freeze drying until the water content is lower than 8% to obtain freeze-dried camellia seed kernel particles for later use.
(3) Cold pressing treatment
And (3) squeezing the freeze-dried camellia seed kernels in the step (2) to obtain tea seed oil and tea seed meal for later use. The squeezing processing is carried out under the pressure of 0.85MPa, the temperature of 30 ℃ and the time of 18 min.
(4) Suspension and grinding of tea seed dregs
Mixing the tea seed meal in the step (3) with food-grade purified water according to the mass ratio of 1:8, and stirring for 12min at the temperature of 55 ℃ and the rotating speed of 60 r/min; and grinding the mixture after heat preservation and stirring by using a colloid mill until the fineness of the material is lower than 100 mu m to obtain a tea seed meal suspension for later use.
(5) Enzymolysis
Adding alkaline protease into the tea seed meal suspension in the step (4), then adjusting the pH value of the mixed material to 7.5, keeping the temperature at 56 ℃, stirring at the rotating speed of 20r/min, and performing enzymolysis for 55min to obtain an enzymolysis liquid for later use. The enzyme activity of the alkaline protease is 10 ten thousand U, and the addition amount of the alkaline protease is 0.04 percent of the mass of the tea seed meal suspension.
(6) Enzyme deactivation and deodorization treatment
Heating the enzymolysis liquid in the step (5) to boiling, and preserving heat for 4 min; then immediately putting the enzymolysis liquid with the temperature of 98 ℃ into an environment with the vacuum gauge pressure of-0.09 to-0.10 MPa, standing for 6min, and carrying out vacuum deodorization treatment; and (4) performing vacuum deodorization treatment to obtain slurry for later use. The slurry contains polypeptide obtained by carrying out alkaline proteolysis on protein in tea seed meal.
(7) Blending and homogenizing
Mixing 100 parts by weight of the medium slurry in the step (6), 1 part by weight of beta-cyclodextrin, 4 parts by weight of sweetener and 3 parts by weight of protein raw material, and fully stirring for 20min at the temperature of 70 ℃ and the rotating speed of 60r/min to obtain a prepared liquid for later use. The sweetener is one or more of crystal sugar, white granulated sugar, high fructose corn syrup and corn syrup, and the white granulated sugar is specifically selected in the embodiment. The protein raw material is one or more of defatted milk powder, soybean protein powder, walnut protein powder, peanut protein powder, rice protein powder and almond protein powder, and the walnut protein powder is specifically selected in the embodiment.
Homogenizing the mixed solution in ultrahigh pressure nanometer homogenizing under 100MPa for 18min to obtain homogenized mixed solution.
(10) Sterilizing and filling
Carrying out ultrahigh temperature instant sterilization treatment on the homogeneous blending liquid in the step (7) at the temperature of 130-; and (4) performing aseptic filling on the cooled materials to obtain the protein beverage product.
The protein beverage prepared by the method has the advantages of excellent flavor, good stability and longer shelf life; the tea seed protein is rich in polypeptide obtained by enzymolysis of tea seed protein, and has health promotion functions of resisting oxidation, relieving fatigue, lowering blood pressure, improving immunity, etc.
Example 2: processing method of protein beverage rich in camellia seed polypeptide
A processing method of a protein beverage rich in camellia seed polypeptide comprises the following steps:
step 1: mixing the camellia seed kernels with a soak solution according to a mass ratio of 1:4, standing and soaking for 12 hours;
step 2: taking out the soaked camellia seed kernels from the soaking solution, draining, and crushing to 20-mesh fineness to obtain camellia seed kernel particles; freeze-drying the camellia seed kernel particles in vacuum until the water content is less than or equal to 8% to obtain freeze-dried camellia seed kernel particles;
and step 3: squeezing the freeze-dried camellia seed kernel particles to obtain camellia seed oil and camellia seed meal for later use;
and 4, step 4: mixing tea seed meal and purified water according to the mass ratio of 1: 7, mixing, and stirring for 10min at the temperature of 50 ℃ and the rotating speed of 45 r/min; grinding the mixed material after heat preservation and stirring until the fineness of the material is lower than 100 mu m to obtain a tea seed meal suspension;
and 5: adding alkaline protease into the tea seed meal suspension, then adjusting the pH value of the mixed material to 7.0, keeping the temperature at 55 ℃, stirring at a rotating speed of 15r/min, and carrying out enzymolysis for 50min to obtain an enzymolysis liquid;
step 6: heating the enzymolysis liquid to boiling and preserving heat for 3 min; then placing the enzymolysis liquid with the temperature of 95 ℃ into an environment with the vacuum gauge pressure of-0.09 MPa for standing for 5min, and carrying out vacuum deodorization treatment; removing fishy smell in vacuum to obtain slurry;
and 7: mixing 100 parts by weight of slurry, 0.8 part by weight of beta-cyclodextrin, 3 parts by weight of sweetener and 1 part by weight of protein raw material, and stirring for 15min at the temperature of 60 ℃ and the rotating speed of 45r/min to obtain a prepared liquid; homogenizing the mixed solution in an ultrahigh pressure nanometer homogenizer at 80MPa for 15min to obtain homogenized mixed solution;
and 8: and (3) sterilizing the homogeneous blending liquid, and then carrying out aseptic filling to obtain the protein beverage product rich in the camellia seed polypeptide.
The preferred embodiment is: the soak solution contains 0.05m% of potassium sorbate and 0.01m% of phytic acid, and each 100g of soak solution contains 6ml of penetrant; the penetrating agent is di-sec-octyl maleate sodium sulfonate.
The preferred embodiment is: the conditions of vacuum freeze-drying are as follows: the gauge pressure is-0.09 MPa and the temperature is-60 ℃.
The preferred embodiment is: the pressing conditions are as follows: the pressure is 0.75MPa, the temperature is 20 ℃, and the time is 15 min.
The preferred embodiment is: the enzyme activity of the alkaline protease is 5 ten thousand U, and the addition amount of the alkaline protease is 0.05 percent of the mass of the tea seed meal suspension.
The preferred embodiment is: the sweetener is white granulated sugar and high fructose corn syrup according to the weight ratio of 1: 1 in a mass ratio.
The preferred embodiment is: the protein raw materials are defatted milk powder and soybean protein powder according to the weight ratio of 1: 1 in a mass ratio.
Example 3: processing method of protein beverage rich in camellia seed polypeptide
A processing method of a protein beverage rich in camellia seed polypeptide comprises the following steps:
step 1: mixing the camellia seed kernels with the soak solution according to the mass ratio of 1: 6, standing and soaking for 24 hours;
step 2: taking out the soaked camellia seed kernels from the soaking solution, draining, and crushing to 40-mesh fineness to obtain camellia seed kernel particles; freeze-drying the camellia seed kernel particles in vacuum until the water content is less than or equal to 8% to obtain freeze-dried camellia seed kernel particles;
and step 3: squeezing the freeze-dried camellia seed kernel particles to obtain camellia seed oil and camellia seed meal for later use;
and 4, step 4: mixing tea seed meal and purified water according to the mass ratio of 1: 10 mixing, and stirring for 15min at the temperature of 60 ℃ and the rotating speed of 90 r/min; grinding the mixed material after heat preservation and stirring until the fineness of the material is lower than 100 mu m to obtain a tea seed meal suspension;
and 5: adding alkaline protease into the tea seed meal suspension, then adjusting the pH value of the mixed material to 8.0, keeping the temperature at 60 ℃, stirring at the rotating speed of 30r/min, and carrying out enzymolysis for 60min to obtain an enzymolysis liquid;
step 6: heating the enzymolysis liquid to boiling and keeping the temperature for 5 min; then placing the enzymolysis liquid with the temperature of 100 ℃ into an environment with the vacuum gauge pressure of-0.10 MPa for standing for 10min, and carrying out vacuum deodorization treatment; removing fishy smell in vacuum to obtain slurry;
and 7: mixing 100 parts by weight of slurry, 1.3 parts by weight of beta-cyclodextrin, 5 parts by weight of sweetener and 5 parts by weight of protein raw material, and stirring for 30min at the temperature of 80 ℃ and the rotating speed of 90r/min to obtain a prepared liquid; homogenizing the prepared solution in an ultrahigh pressure nanometer homogenizer at a homogenizing pressure of 110MPa for 20min to obtain a homogenized prepared solution;
and 8: and (3) sterilizing the homogeneous blending liquid, and then carrying out aseptic filling to obtain the protein beverage product rich in the camellia seed polypeptide.
The preferred embodiment is: the soak solution contains 0.05m% of potassium sorbate and 0.01m% of phytic acid, and each 100g of soak solution contains 6ml of penetrant; the penetrating agent is di-sec-octyl maleate sodium sulfonate.
The preferred embodiment is: the conditions of vacuum freeze-drying are as follows: the vacuum gauge pressure is-0.10 MPa, and the temperature is-40 ℃.
The preferred embodiment is: the pressing conditions are as follows: the pressure is 0.95MPa, the temperature is 40 ℃, and the time is 20 min.
The preferred embodiment is: the enzyme activity of the alkaline protease is 20 ten thousand U, and the addition amount of the alkaline protease is 0.03 percent of the mass of the tea seed meal suspension.
The preferred embodiment is: the sweetener is corn syrup.
The preferred embodiment is: the protein raw material is peanut protein powder.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (7)
1. A processing method of a protein beverage rich in camellia seed polypeptide is characterized by comprising the following steps: comprises the following steps:
step 1: mixing the camellia seed kernels with a soak solution according to the mass ratio of 1:4-6, standing and soaking for 12-24 h;
step 2: taking out the soaked camellia seed kernels from the soaking solution, draining, and crushing to 20-40 meshes to obtain camellia seed kernel particles; freeze-drying the camellia seed kernel particles in vacuum until the water content is less than or equal to 8% to obtain freeze-dried camellia seed kernel particles;
and step 3: squeezing the freeze-dried camellia seed kernel particles to obtain camellia seed oil and camellia seed meal for later use;
and 4, step 4: mixing tea seed meal and purified water according to the mass ratio of 1: 7-10, mixing, and stirring for 10-15min at 50-60 deg.C and 45-90 r/min; grinding the mixed material after heat preservation and stirring until the fineness of the material is lower than 100 mu m to obtain a tea seed meal suspension;
and 5: adding alkaline protease into the tea seed meal suspension, adjusting the pH value of the mixed material to 7.0-8.0, keeping the temperature at 55-60 ℃, stirring at the rotation speed of 15-30r/min, and performing enzymolysis for 50-60min to obtain an enzymolysis solution;
step 6: heating the enzymolysis liquid to boiling and keeping the temperature for 3-5 min; then placing the enzymolysis liquid with the temperature of 95-100 ℃ into an environment with the vacuum gauge pressure of-0.09 to-0.10 MPa for standing for 5-10min, and carrying out vacuum deodorization treatment; removing fishy smell in vacuum to obtain slurry;
and 7: mixing 100 weight parts of slurry, 0.8-1.3 weight parts of beta-cyclodextrin, 3-5 weight parts of sweetener and 1-5 weight parts of protein raw material, and stirring at 60-80 ℃ and 45-90r/min for 15-30min to obtain a prepared solution; homogenizing the mixed solution in an ultrahigh pressure nanometer homogenizer at 80-110MPa for 15-20min to obtain homogenized mixed solution;
and 8: and (3) sterilizing the homogeneous blending liquid, and then carrying out aseptic filling to obtain the protein beverage product rich in the camellia seed polypeptide.
2. The processing method of a protein beverage rich in camellia seed polypeptide according to claim 1, wherein: the soak solution contains 0.05m% of potassium sorbate and 0.01m% of phytic acid, and each 100g of soak solution contains 6ml of penetrant; the penetrating agent is di-sec-octyl maleate sodium sulfonate.
3. The processing method of a protein beverage rich in camellia seed polypeptide according to claim 1, wherein: the conditions of vacuum freeze-drying are as follows: the vacuum gauge pressure is-0.09 to-0.10 MPa, and the temperature is-60 to-40 ℃.
4. The processing method of a protein beverage rich in camellia seed polypeptide according to claim 1, wherein: the pressing conditions are as follows: the pressure is 0.75-0.95MPa, the temperature is 20-40 ℃, and the time is 15-20 min.
5. The processing method of a protein beverage rich in camellia seed polypeptide according to claim 1, wherein: the enzyme activity of the alkaline protease is 5-20 ten thousand U, and the addition amount of the alkaline protease is 0.03-0.05% of the mass of the tea seed meal suspension.
6. The processing method of a protein beverage rich in camellia seed polypeptide according to claim 1, wherein: the sweetener is at least one of crystal sugar, white granulated sugar, high fructose corn syrup and corn syrup.
7. The processing method of a protein beverage rich in camellia seed polypeptide according to claim 1, wherein: the protein raw material is at least one of defatted milk powder, soybean protein powder, walnut protein powder, peanut protein powder, rice protein powder and almond protein powder.
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| CN104975061A (en) * | 2015-08-11 | 2015-10-14 | 重庆都好生物科技有限公司 | Preparation method of camellia seeds |
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