CN112741161A - Double-enzymolysis preparation process of vegetable protein beverage - Google Patents
Double-enzymolysis preparation process of vegetable protein beverage Download PDFInfo
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- CN112741161A CN112741161A CN202011597412.XA CN202011597412A CN112741161A CN 112741161 A CN112741161 A CN 112741161A CN 202011597412 A CN202011597412 A CN 202011597412A CN 112741161 A CN112741161 A CN 112741161A
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- oat
- enzymolysis
- vegetable protein
- beverage
- double
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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
Abstract
The invention belongs to the technical field of beverage products, and provides a double-enzymolysis preparation process of a vegetable protein beverage, which comprises the following steps: (1) gelatinizing an oat raw material to obtain oat paste; (2) primary enzymolysis: when the temperature of the oat paste reaches above 90 ℃, adding a proper amount of TF enzyme preparation into the oat paste, and carrying out enzymolysis for 30-40 min; (3) cooling; (4) secondary enzymolysis: cooling to 40-55 deg.C, adding appropriate amount of AC50 enzyme preparation, and performing enzymolysis for 20-60min to obtain oat raw stock; (5) filtering; (6) oiling, blending and homogenizing: adding oil into the oat primary pulp, stirring and mixing uniformly, and then carrying out homogenization treatment to obtain a semi-finished product of the oat vegetable protein beverage; (7) enzyme deactivation: and (3) carrying out enzyme deactivation treatment on the semi-finished product of the oat vegetable protein beverage to obtain the oat vegetable protein beverage. The invention adopts the original segmented double enzymolysis process, not only increases the flavor substances of the oat, improves the nutrition and the flavor of the oat beverage, but also increases the content of substances such as protein and the like in the finished product.
Description
Technical Field
The invention belongs to the technical field of beverage products, and particularly relates to a double-enzymolysis manufacturing process of a vegetable protein beverage.
Background
Oat has the effects of reducing cholesterol, reducing blood fat, regulating blood sugar, improving constipation and the like, and the oat beverage has higher nutritional value as a derivative product of oat, at present, the mainstream oat protein plant beverage in the market is mainly imported and expensive, and the protein content of the oat protein plant beverage produced by a few manufacturers is lower, because the oat beverage is not good enough in preparation process.
Disclosure of Invention
The invention aims to solve the problems of low juice extraction rate and low content of nutrient substances such as vegetable protein and the like of the existing blended oat beverage product, and provides a double-enzymolysis preparation process of a vegetable protein beverage.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a double enzymolysis preparation process of a vegetable protein drink comprises the following steps:
(1) gelatinizing an oat raw material to obtain oat paste;
(2) primary enzymolysis: when the temperature of the oat paste reaches above 90 ℃, adding a proper amount of TF enzyme preparation into the oat paste, and carrying out enzymolysis for 30-40 min;
(3) cooling;
(4) secondary enzymolysis: cooling to 40-55 deg.C, adding appropriate amount of AC50 enzyme preparation, and performing enzymolysis for 20-60min to obtain oat raw stock;
(5) filtering the oat primary pulp;
(6) oiling, blending and homogenizing: adding oil into the oat primary pulp, stirring and mixing uniformly, and then carrying out homogenization treatment to obtain a semi-finished product of the oat vegetable protein beverage;
(7) enzyme deactivation: and (3) carrying out enzyme deactivation treatment on the semi-finished product of the oat vegetable protein beverage to obtain the oat vegetable protein beverage.
Further, the method also comprises the step of filling and warehousing, which comprises the following concrete steps:
(8) canning and sealing the oat vegetable protein beverage;
(9) after X-ray detection and weight detection, the next step is executed after the product is qualified;
(10) loading a plate;
(11) sterilizing;
(12) cooling;
(13) after air drying, boxing and warehousing for storage.
Specifically, the TF enzyme preparation is added in an amount of 0.05-0.2% by weight.
Specifically, the addition amount of the AC50 enzyme preparation is 0.03-0.05% by weight percentage.
Specifically, the oat raw material gelatinization in the step (1) adopts the following method: adding hot water with temperature above 53 deg.C into oat flour, and dissolving to obtain uniform pasty solution.
Specifically, the oil used for oil addition and blending in the step (6) is vegetable oil.
Specifically, in the step (6), the homogenization treatment temperature is 60-80 ℃, and the pressure is 30-40 MPa.
Specifically, the enzyme deactivation treatment in the step (7) is as follows: and (3) cooling the semi-finished product of the oat vegetable protein beverage to 50-60 ℃, and performing heat preservation and enzymolysis for 30-50 min.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention adopts the original segmented double enzymolysis process, not only increases the flavor substances of the oat and improves the nutrition and the flavor of the oat beverage, but also increases the content of substances such as protein and the like in the finished product, and better supplements the plant protein required by human body.
(2) According to the invention, any preservative, pigment, essence and the like are not required to be added, and the prepared vegetable protein beverage product is healthier and accords with the health concept of modern people; the oat beverage prepared by the invention has richer application scenes, can be directly drunk, and can also replace milk products in coffee.
(3) The process has low manufacturing cost, greatly reduces the production cost of oat beverage products, and meets the consumption capability of most consumer groups.
Detailed Description
In order that those skilled in the art will more clearly understand and appreciate the present invention, the following detailed description of the present invention is provided in conjunction with the examples. It should be understood that the following specific embodiments are only used for explaining the present invention, and it is convenient to understand that the technical solutions provided by the present invention are not limited to the technical solutions provided by the following embodiments, and the technical solutions provided by the embodiments should not limit the protection scope of the present invention.
Examples
The oat vegetable protein beverage prepared by the double-enzymolysis preparation process is mellow in flavor, and after segmented double enzymolysis, the beverage is rich in nutrients such as micromolecular saccharides, proteins and lipids.
The double enzymolysis preparation process of the vegetable protein beverage specifically comprises the following steps:
firstly, gelatinizing an oat raw material to obtain oat paste; after the oat powder raw material is accepted, adding hot water with the temperature of more than 53 ℃ into the oat powder to dissolve the oat powder into uniform pasty solution, wherein the mass ratio of the oat powder to the hot water is as follows: 1 to (5 to 10); the gelatinized oat flour is more palatable in the aspects of viscosity, strength, toughness and the like, and meanwhile, as the gelatinized starch is easier to be hydrolyzed by amylase, the gelatinized starch is more beneficial to the digestion and absorption of a human body.
Secondly, primary enzymolysis: and (2) heating the oat paste, adding a proper amount of TF enzyme preparation into the oat paste when the temperature of the oat paste reaches above 90 ℃, and carrying out enzymolysis for 30-40 min, wherein the addition amount of the TF enzyme preparation is 0.05-0.2% in percentage by weight.
Thirdly, cooling; the oat paste subjected to primary enzymolysis is high in temperature, secondary enzymolysis is not suitable for the time, and the oat paste subjected to primary enzymolysis needs to be cooled firstly; the cooling mode is preferably static cooling.
Fourthly, secondary enzymolysis: when the temperature of the oat paste subjected to primary enzymolysis is cooled to 40-55 ℃, adding a proper amount of AC50 enzyme preparation, and carrying out enzymolysis for 20-60min to obtain oat primary pulp, wherein the addition amount of the AC50 enzyme preparation is 0.03-0.05% by weight percentage.
Fifthly, the oat primary pulp is filtered, and impurities such as sediments in the oat primary pulp are filtered, so that on one hand, the subsequent process treatment is facilitated, and on the other hand, the taste of the final finished product is ensured.
Sixthly, oiling, blending and homogenizing treatment: adding oil into the oat primary pulp, stirring and mixing uniformly, and then carrying out homogenization treatment to obtain a semi-finished product of the oat vegetable protein beverage; wherein, the added oil is vegetable oil, and seasoning auxiliary materials and other nutrient components can be added into the oat primary pulp according to the actual production requirement, but the components such as preservative, pigment, essence and the like can not be added; the temperature of the homogenization treatment is 60-80 ℃, and the pressure is 30-40 MPa.
Seventhly, enzyme deactivation: and (3) carrying out enzyme deactivation treatment on the semi-finished product of the oat vegetable protein beverage to obtain the oat vegetable protein beverage. Before enzyme deactivation, cooling the semi-finished product of the oat vegetable protein beverage to 50-60 ℃, then carrying out heat preservation treatment, and carrying out heat preservation enzymolysis for 30-50 min. And (3) after enzyme deactivation treatment, obtaining an oat vegetable protein beverage finished product, and filling and warehousing the oat vegetable protein beverage finished product.
In this embodiment, the steps of filling and warehousing the oat plant protein beverage finished product are as follows: firstly, canning and sealing the oat vegetable protein beverage; and then, after the qualified products are subjected to X-ray detection and weight detection, tray loading, sterilization, cooling, air drying, boxing, warehousing and storage are sequentially carried out.
The comparison of the nutritional ingredients and the content of the oat vegetable protein beverage prepared by the process provided by the embodiment with those of the prior art is as follows:
wherein, the comparative group 1 is the oat vegetable protein beverage finished product prepared by the process provided by the embodiment; the comparative group 2 is an oat vegetable protein beverage finished product prepared by a pulping process; the comparative group 3 is an oat vegetable protein beverage finished product prepared by a single enzymolysis process. As can be seen from the comparison in the table above, the oat plant protein beverage finished product (comparative group 1) prepared by the present example has a protein content significantly higher than that of comparative group 2 and comparative group 1, and the contents of fat and micronutrients (vitamin E and vitamin B1) are also slightly higher than that of comparative group 2 and comparative group 1.
The above description is the preferred embodiment of the present invention. It should be noted that, the skilled in the art can make several modifications without departing from the design principle and technical scheme of the present invention, and these modifications should also be regarded as the protection scope of the present invention.
Claims (8)
1. A double enzymolysis preparation process of a vegetable protein drink is characterized by comprising the following steps:
(1) gelatinizing an oat raw material to obtain oat paste;
(2) primary enzymolysis: when the temperature of the oat paste reaches above 90 ℃, adding a proper amount of TF enzyme preparation into the oat paste, and carrying out enzymolysis for 30-40 min;
(3) cooling;
(4) secondary enzymolysis: cooling to 40-55 deg.C, adding appropriate amount of AC50 enzyme preparation, and performing enzymolysis for 20-60min to obtain oat raw stock;
(5) filtering the oat primary pulp;
(6) oiling, blending and homogenizing: adding oil into the oat primary pulp, stirring and mixing uniformly, and then carrying out homogenization treatment to obtain a semi-finished product of the oat vegetable protein beverage;
(7) enzyme deactivation: and (3) carrying out enzyme deactivation treatment on the semi-finished product of the oat vegetable protein beverage to obtain the oat vegetable protein beverage.
2. The double enzymolysis manufacturing process of the vegetable protein drink according to claim 1, characterized in that: still include the filling warehouse entry, specifically as follows:
(8) canning and sealing the oat vegetable protein beverage;
(9) after X-ray detection and weight detection, the next step is executed after the product is qualified;
(10) loading a plate;
(11) sterilizing;
(12) cooling;
(13) after air drying, boxing and warehousing for storage.
3. The double enzymolysis manufacturing process of the vegetable protein drink according to any one of claims 1 to 2, characterized in that: the TF enzyme preparation is added in an amount of 0.05-0.2% by weight.
4. The double enzymolysis manufacturing process of the vegetable protein drink according to claim 3, characterized in that: the addition amount of the AC50 enzyme preparation is 0.03-0.05% by weight percentage.
5. The double enzymolysis manufacturing process of the vegetable protein drink according to claim 4, characterized in that: the oat raw material gelatinization in the step (1) adopts the following method: adding hot water with temperature above 53 deg.C into oat flour, and dissolving to obtain uniform pasty solution.
6. The double enzymolysis manufacturing process of the vegetable protein drink according to claim 5, characterized in that: the oil adopted in the oil adding and blending in the step (6) is vegetable oil.
7. The double enzymolysis manufacturing process of the vegetable protein drink according to claim 6, characterized in that: in the step (6), the homogenization treatment temperature is 60-80 ℃, and the pressure is 30-40 MPa.
8. The double enzymolysis manufacturing process of the vegetable protein drink according to claim 7, characterized in that: the enzyme deactivation treatment in the step (7) is specifically as follows: and (3) cooling the semi-finished product of the oat vegetable protein beverage to 50-60 ℃, and performing heat preservation and enzymolysis for 30-50 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011597412.XA CN112741161A (en) | 2020-12-29 | 2020-12-29 | Double-enzymolysis preparation process of vegetable protein beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011597412.XA CN112741161A (en) | 2020-12-29 | 2020-12-29 | Double-enzymolysis preparation process of vegetable protein beverage |
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| CN112741161A true CN112741161A (en) | 2021-05-04 |
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| CN202011597412.XA Pending CN112741161A (en) | 2020-12-29 | 2020-12-29 | Double-enzymolysis preparation process of vegetable protein beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113995019A (en) * | 2021-11-16 | 2022-02-01 | 欧扎克(天津)食品有限公司 | Oat-based plant milk and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| US20200268022A1 (en) * | 2019-02-22 | 2020-08-27 | Jasper Products, L.L.C. | Rapid hydrolysis process for oat-based beverage composition |
| CN112106841A (en) * | 2020-09-23 | 2020-12-22 | 星环健康食品科技(上海)有限公司 | Oat quinoa plant protein beverage and preparation method thereof |
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2020
- 2020-12-29 CN CN202011597412.XA patent/CN112741161A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| US20200268022A1 (en) * | 2019-02-22 | 2020-08-27 | Jasper Products, L.L.C. | Rapid hydrolysis process for oat-based beverage composition |
| CN112106841A (en) * | 2020-09-23 | 2020-12-22 | 星环健康食品科技(上海)有限公司 | Oat quinoa plant protein beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113995019A (en) * | 2021-11-16 | 2022-02-01 | 欧扎克(天津)食品有限公司 | Oat-based plant milk and preparation method thereof |
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