CN113229368A - Macadamia nut meal processing method and protein beverage thereof - Google Patents

Macadamia nut meal processing method and protein beverage thereof Download PDF

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Publication number
CN113229368A
CN113229368A CN202110712836.4A CN202110712836A CN113229368A CN 113229368 A CN113229368 A CN 113229368A CN 202110712836 A CN202110712836 A CN 202110712836A CN 113229368 A CN113229368 A CN 113229368A
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protein
protein beverage
pulp powder
pulp
sodium bicarbonate
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CN113229368B (en
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施蕊
刘灿
王文林
陶亮
乔进超
黎思琦
卢娜
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Southwest Forestry University
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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
    • A23C11/103Milk 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
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87Re-use of by-products of food processing for fodder production

Abstract

The invention relates to the technical field of comprehensive utilization and development of natural resources, in particular to a macadimia nut pulp processing method and a protein beverage thereof. A macadimia nut pulp processing method comprises the following steps of: s1 soaking fruit pulp powder; s2, carrying out enzymolysis treatment on the soaked fruit pulp powder by using papain, and then filtering to obtain supernatant to obtain enzymolysis liquid; concentrating the enzymolysis liquid to obtain a concentrated solution; s3 adding auxiliary agent into the concentrated solution, and homogenizing to obtain protein beverage. The technical problem that the protein beverage processed from the macadimia nut pulp is poor in sense and quality can be solved. According to the scheme, waste fruit pulp after oil extraction is subjected to deep processing and is converted into protein-rich food, so that comprehensive utilization of macadamia nut resources can be realized.

Description

Macadamia nut meal processing method and protein beverage thereof
Technical Field
The invention relates to the technical field of comprehensive utilization and development of natural resources, in particular to a macadimia nut pulp processing method and a protein beverage thereof.
Background
Macadamia nut (Macadamia integrifolia) seed (kernel) contains unsaturated fatty oil 60% -80%, protein and carbohydrate 9%, and contains rich Ca, P, Fe, amino acids, vitamins Bl, B2, etc., and the protein in Macadamia nut kernel contains 17 amino acids, 10 of which are amino acids that can not be synthesized in human body and must be supplied by food. Therefore, the macadamia nut is a nutritional food which is rich in heat energy, does not contain cholesterol and has a plurality of nutrient substances necessary for the growth of human bodies. The residual pomace after oil extraction of the macadimia nut is rich in protein, if the protein rich in the macadimia nut pomace is deeply processed, the protein rich in the macadimia nut pomace is converted into protein-rich food through technical transformation, the waste pomace is reprocessed and reused, and the economic value of the macadimia nut can be greatly improved. For example, the development of macadamia nut pulp into protein beverage is one of the effective ways to realize the comprehensive utilization of resources. However, the components in the fruit pulp are complex and can affect the properties of the beverage prepared therefrom. After the beverage is prepared into an emulsion state beverage, the phenomena of precipitation and fat separation can occur in the processes of storage, processing and transportation, and the sense and the quality of the product are seriously influenced.
Disclosure of Invention
The invention aims to provide a processing method of macadimia nut pulp, and aims to solve the technical problem that a protein beverage processed from the macadimia nut pulp is poor in sense and quality.
In order to achieve the purpose, the invention adopts the following technical scheme:
a macadimia nut pulp processing method comprises the following steps of:
s1 soaking fruit pulp powder; s2, carrying out enzymolysis treatment on the soaked fruit pulp powder by using papain, and then filtering to obtain supernatant to obtain enzymolysis liquid; concentrating the enzymolysis liquid to obtain a concentrated solution; s3 adding auxiliary agent into the concentrated solution, and homogenizing to obtain protein beverage.
The principle and the advantages of the scheme are as follows: firstly, fruit pulp powder is soaked to ensure that the fruit pulp powder absorbs water and expands, thereby facilitating the subsequent enzymolysis reaction. And then, papain is used for carrying out enzymolysis treatment on the soaked and expanded fruit pulp powder, and the papain decomposes proteins in the fruit pulp powder into small molecular proteins or polypeptides. The small molecular protein or polypeptide is dispersed into the water solution system and finally enriched in the concentrated solution. The auxiliary agent is added into the concentrated solution, so that the small molecular protein or polypeptide is fully suspended and dispersed in water, and the protein beverage with good stability, difficult precipitation and separation of protein and difficult separation and layering of grease is obtained. Overcomes the problems of poor sense and quality of the product caused by the phenomena of precipitation and fat precipitation of the protein beverage prepared by the macadimia nut pulp in the prior art.
In suspension and emulsion systems, proteins and oils are one of the important factors that cause system instability. In a water environment, macromolecules such as protein and oil and fat are easily aggregated into larger particles through the interaction among Brownian motion, gravity, interfacial tension and the like and the interaction among charges, so that the oil and the protein respectively float and precipitate. Although some emulsifiers, stabilizers, and the like are added to alleviate the above phenomenon, development of macadamia nut pulp into liquid food has been attempted. The ingredients of the substances in the fruit pulp which affect the stability of the system are not very clear, which causes obstacles for the research of related food. The inventor researches on a plurality of aspects such as processing process route of fruit pulp and use of auxiliary agents, and finds that the enzymolysis treatment process is very critical. The soaked fruit pulp powder is subjected to enzymolysis treatment by using papain, macromolecular proteins can be decomposed into micromolecular proteins or polypeptides with proper size and molecular configuration, and the micromolecular proteins or polypeptides can fully expose hydrophobic groups of the micromolecular proteins or polypeptides in a suspension environment, so that the micromolecular proteins or polypeptides can be combined with auxiliaries such as a thickening agent or a surfactant, and the state of the suspension can be better maintained. In conclusion, the mode of combining papain enzymolysis with the addition of the auxiliary agent can effectively prevent protein substances from precipitating and effectively prevent oil substances from separating out and floating upwards, thereby ensuring that the protein beverage maintains good sense organ within a long time and improving the quality of the protein beverage.
In the scheme, the sources of fruit pulp powder are as follows: the method comprises the steps of carrying out oil pressing (conventional cold pressing process) on macadamia nut kernels, drying to obtain solid substances, and crushing the solid substances to obtain pulp powder. The fruit pulp powder contains a large amount of protein (the mass fraction can reach more than 25%) and grease, and can be used for processing protein beverages.
Further, in S2, the mass ratio of the papain to the fruit meal powder is 0.01-0.04: 1.
Further, in S2, the conditions of the enzymatic hydrolysis treatment are: pH 6.0, temperature 68 ℃ and duration 8 h.
By adopting the conditions of the enzymolysis treatment and the dosage of the papain, the protein in the fruit pulp powder can be fully decomposed into small molecules, and the small molecules can be fully combined with the auxiliary agent in a protein beverage system to form stable suspended and dispersed colloidal particles, so that the stability of the protein beverage in long-term storage is improved.
Further, in S3, the auxiliary agent includes tween 60, xanthan gum, and sucrose.
The selection of the type of adjuvant is key to stabilizing the oil and protein in the protein beverage, and the inventors tested different types of surfactants, stabilizers and the like and found that the effect of using xanthan gum and tween 60 is optimal. They are well suited for maintaining the stability of suspension/emulsion systems. After protein, fat, carbohydrate and the like are extracted from the macadimia nut pulp, the carrageenan, the Tween 60 and the sucrose can enable the substances to be stably dispersed and suspended in a liquid environment in a colloidal particle form. The inventors tried to replace xanthan gum with gum arabic, carrageenan, etc., and also tried to replace tween 60 with surfactants such as span 40, etc., and none of them could obtain the desired effect. This demonstrates that tween 60, xanthan gum and sucrose are well suited for stabilizing protein beverages prepared from macadamia nut pulp.
Further, the mass fractions of tween 60, xanthan gum and sucrose are 0.05% -0.3%, 0.1% -0.4% and 8% -12%, respectively. By adopting the Tween 60, the xanthan gum and the sucrose in the mass fraction range, the protein beverage with ideal system stability can be obtained.
Further, in S3, the temperature of the homogenization treatment is 60 ℃, and the pressure is 30 MPa; the homogenization treatment was repeated twice. Important factors influencing the stability of the product during homogenizing treatment, the homogenizing effect of the pressure and temperature conditions adopting the scheme is ideal, and the system stability of the obtained protein beverage is good
Further, in S1, the fruit pulp powder is soaked with an aqueous sodium bicarbonate solution. The sodium bicarbonate can inhibit the activity of lipoxidase and the like, avoid the decomposition and damage of nutrient components of fruit pulp powder in the soaking process, also avoid the color change and the like of the fruit pulp powder under the action of the enzymes, and play a role in color protection. The scheme further ensures that the color of the obtained protein beverage does not become too dark, and improves the sensory quality of the protein beverage.
Further, the mass fraction of sodium bicarbonate in the sodium bicarbonate water solution is 0.5%, and the time for soaking the fruit meal powder by using the sodium bicarbonate water solution is 4 hours. The sodium bicarbonate with the concentration can protect the color and can not damage the nutrient content of the fruit pulp powder. The soaking time can ensure that the fruit pulp powder fully absorbs water to swell, so that the subsequent enzymolysis reaction can be conveniently carried out.
Further, the dosage ratio of the sodium bicarbonate water solution to the fruit meal powder is 10L: 1 kg. The feed liquid ratio can ensure that the fruit pulp powder fully absorbs water to swell, thereby facilitating the subsequent enzymolysis reaction.
Further, a protein beverage obtained by the macadamia nut pulp processing method.
The protein beverage obtained by adopting the means of enzymolysis treatment and addition of the auxiliary agent has good stability, is not easy to precipitate and separate out grease in the processing, storage and transportation processes, can maintain good appearance, and improves the quality of the product.
Detailed Description
The following is further detailed by way of specific embodiments:
example 1
The method comprises the following steps of taking macadimia nut pulp powder for making the protein beverage, wherein the sources of the pulp powder are as follows: the method comprises the steps of carrying out oil pressing (conventional cold pressing process) on the seeds of macadamia nuts, drying to obtain solid substances, crushing the solid substances, and sieving with a 100-mesh sieve to obtain pulp powder which contains a large amount of protein and other nutrient substances. Before the protein beverage is prepared, the components of the fruit pulp powder are detected, and the water content is 6.18%, the protein content is 26.55%, the oil content is 15.09%, and the carbohydrate content is 26.28% (all by mass fraction).
Adding fruit pulp powder into pure water (the feed-liquid ratio is 1 kg: 10L), adding sodium bicarbonate into the pure water, wherein the mass fraction of the sodium bicarbonate in the water is 0.5%, and soaking for 4h to ensure that the fruit pulp powder fully absorbs water. Then adding papain (cas9001-73-4) into water, adjusting the pH value of the system to 6.0, wherein the mass ratio of the papain to the fruit meal powder is 0.02:1, fully stirring the materials in the system to fully combine the enzyme and the substrate, and then carrying out enzymolysis reaction at 68 ℃ for 8 hours. After the reaction is finished, fully stirring, filtering to obtain supernatant, obtaining enzymolysis liquid, heating the enzymolysis liquid to boiling, and maintaining for 10min to obtain extract (containing a large amount of polypeptide, lipid and other substances). Concentrating the extracting solution under reduced pressure to one third of the original volume to obtain a concentrated solution, cooling the concentrated solution to room temperature, and adding tween 60, xanthan gum and sucrose into the concentrated solution to obtain a system to be homogenized. The mass fractions of tween 60, xanthan gum and sucrose in the system to be homogenized are 0.2%, 0.2% and 10%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous system was then sterilized at 121 ℃ for 15min to obtain the protein beverage of this example.
Example 2
In this example, the concentrate obtained in example 1 was used to prepare a protein beverage, and tween 60, xanthan gum and sucrose were added to the concentrate to obtain a system to be homogenized. The mass fractions of the Tween 60, the xanthan gum and the sucrose in the system to be homogenized are 0.05%, 0.1% and 8%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous strain was then sterilized at 121 ℃ for 15min to obtain the protein beverage of the present protocol.
Example 3
In this example, the concentrate obtained in example 1 was used to prepare a protein beverage, and tween 60, xanthan gum and sucrose were added to the concentrate to obtain a system to be homogenized. The mass fractions of tween 60, xanthan gum and sucrose in the system to be homogenized are 0.3%, 0.4% and 12%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous strain was then sterilized at 121 ℃ for 15min to obtain the protein beverage of the present protocol.
Example 4
This example is substantially the same as example 1, except that the amount of papain used is 0.01:1, based on the mass ratio of papain to pulp powder.
Example 5
This example is substantially the same as example 1 except that the amount of papain used is 0.04:1 by mass of papain to pulp powder.
Comparative example 1
In this example, the concentrate obtained in example 1 was used to prepare a protein beverage, and tween 60, carrageenan and sucrose were added to the concentrate to obtain a system to be homogenized. The mass fractions of tween 60, carrageenan and sucrose in the system to be homogenized are 0.2%, 0.2% and 10%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous strain was then sterilized at 121 ℃ for 15min to obtain the protein beverage of the present protocol.
Comparative example 2
In this example, the concentrate obtained in example 1 was used to prepare a protein beverage, and tween 60, carrageenan and sucrose were added to the concentrate to obtain a system to be homogenized. The mass fractions of tween 60, carrageenan and sucrose in the system to be homogenized are 0.2%, 0.4% and 10%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous strain was then sterilized at 121 ℃ for 15min to obtain the protein beverage of the present protocol.
Comparative example 3
In this example, the concentrated solution obtained in example 1 was used to prepare a protein beverage, and tween 60, gum arabic, and sucrose were added to the concentrated solution to obtain a system to be homogenized. The mass fractions of tween 60, acacia gum and sucrose in the system to be homogenized are 0.2%, 0.2% and 10%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous strain was then sterilized at 121 ℃ for 15min to obtain the protein beverage of the present protocol.
Comparative example 4
In this example, the concentrated solution obtained in example 1 was used to prepare a protein beverage, and tween 60, gum arabic, and sucrose were added to the concentrated solution to obtain a system to be homogenized. The mass fractions of tween 60, acacia gum and sucrose in the system to be homogenized are 0.2%, 0.4% and 10%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous strain was then sterilized at 121 ℃ for 15min to obtain the protein beverage of the present protocol.
Comparative example 5
This example used the concentrate obtained in example 1 to prepare a protein beverage, and span 40, xanthan gum and sucrose were added to the concentrate to obtain a system to be homogenized. The mass fractions of span 40, xanthan gum and sucrose in the system to be homogenized are 0.2%, 0.2% and 10%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous strain was then sterilized at 121 ℃ for 15min to obtain the protein beverage of the present protocol.
Comparative example 6
This example used the concentrate obtained in example 1 to prepare a protein beverage, and span 40, xanthan gum and sucrose were added to the concentrate to obtain a system to be homogenized. The mass fractions of span 40, xanthan gum and sucrose in the system to be homogenized are 0.4%, 0.2% and 10%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous strain was then sterilized at 121 ℃ for 15min to obtain the protein beverage of the present protocol.
Comparative example 7
The comparative example is basically the same as example 1, but in the comparative example, papain is not used, but the papain is replaced by neutral protease, the pH value of the enzymolysis reaction is 7.0, the mass ratio of the neutral protease to the fruit meal is 0.04:1, the temperature of the enzymolysis reaction is 40 ℃, and the duration is 8 hours.
Comparative example 8
The scheme of papain enzymolysis is not used in the comparative example, but the technical scheme of ultrasonic extraction is as follows:
adding fruit pulp powder into pure water (the feed-liquid ratio is 1 kg: 10L), adding sodium bicarbonate into the pure water, wherein the mass fraction of the sodium bicarbonate in the water is 0.5%, and soaking for 4h to ensure that the fruit pulp powder fully absorbs water. Then 200W sonication was repeated twice for 5 min. After the ultrasonic treatment is finished, fully stirring, filtering to obtain supernatant, obtaining enzymolysis liquid, heating the enzymolysis liquid to boiling, and maintaining for 10min to obtain extract (containing a large amount of polypeptide, lipid and other substances). Concentrating the extracting solution under reduced pressure to one third of the original volume to obtain a concentrated solution, cooling the concentrated solution to room temperature, and adding tween 60, xanthan gum and sucrose into the concentrated solution to obtain a system to be homogenized. The mass fractions of tween 60, xanthan gum and sucrose in the system to be homogenized are 0.2%, 0.2% and 10%. Then adding the homogeneous system into a conventional homogenizer in a beverage production line, and homogenizing twice at 60 ℃ and 30Mpa to obtain the homogeneous system. The homogeneous system was then sterilized at 121 ℃ for 15min to obtain the protein beverage of this example.
Examples of the experiments
The experimental example measured the emulsion stability of the protein beverage, and the measurement indexes include fat floating rate (CR) and precipitation rate (SR). 30ml of the protein beverage which is not sterilized is put into a test tube with a plug, sterilized for 15min at the temperature of 121 ℃, then is kept stand for two days (48h) at the temperature of 30 ℃, 2ml of sample is accurately sucked from the tube bottom, and the fat content and the total solid matter content of the tube bottom before and after the placement are respectively measured. The method for calculating the fat floating rate and the precipitation rate comprises the following steps: CR ═ (M1-M2)/M1; w1 ═ a 1-M1; w2 ═ a 2-M2; SR ═ (W2-W1)/W1; wherein M1 and M2 are tube bottom fat contents before and after placement, and A1 and A2 are total tube bottom solid matter contents before and after placement.
The protein beverages obtained in examples 1 to 5 and comparative examples 1 to 8 were examined for the rate of fat floating and the rate of sedimentation, and the measurement was repeated three times for each of the examples and comparative examples, and the examination results are shown in table 1.
Figure BDA0003134343500000071
As can be seen from the data in Table 1, the protein beverages prepared by the methods of examples 1-5 have good stability, are less prone to precipitation and fat separation, have good organoleptic properties, and are suitable for long-term storage. In comparative examples 1 and 2, carrageenan was used as a thickener instead of xanthan gum, and the effect of carrageenan on stabilizing fats and preventing precipitation was significantly different from that of xanthan gum. In comparative examples 3 and 4, gum arabic, which is significantly different from xanthan gum in its effects of stabilizing fats and preventing precipitation, was used as a thickener instead of xanthan gum. In comparative examples 5 and 6, span 40 was used as a surfactant instead of tween 60, and the effects of span 40 on stabilizing fats and preventing precipitation were significantly different from those of tween 60. Combining the cases of comparative examples 1-6, the use of tween 60 and carrageenan is the best means to prevent grease and precipitation. Although the use of additives to achieve stability of the beverage is a more common approach. However, the research on the food development of the macadimia nut pulp is relatively few, and the substance components influencing the system stability in the macadimia nut pulp are not very clear, which causes obstacles to the research on related food. The inventors have conducted extensive studies on the preparation method and the auxiliary agent, and found that the use of carrageenan and tween 60 as an auxiliary agent is very suitable for maintaining the stability of a suspension/emulsion system. After protein, fat, carbohydrate and the like are extracted from the macadimia nut pulp, the carrageenan, the Tween 60 and the sucrose can enable the substances to be stably dispersed and suspended in a liquid environment in a colloidal particle form. Comparative example 7 uses neutral protease to carry out enzymolysis treatment on fruit pulp, so that the stability of the micromolecule protein or polypeptide generated by decomposition in an aqueous solution system is poor, and precipitates are easy to separate out. The inventors analyzed that the three-dimensional structure of the small-molecule protein or polypeptide produced by the enzymatic hydrolysis with neutral protease is not suitable for sufficiently exposing the hydrophobic group, and it is not favorable for the small-molecule protein or polypeptide to bind to an auxiliary agent such as a thickener or a surfactant, and therefore, it is difficult to maintain the suspension, and a precipitate is easily precipitated. Comparative example 8 does not use the enzymatic solution, but uses the ultrasonic extraction solution. Although the ultrasonic extraction scheme is short in time and can fully extract the nutrient components in the fruit pulp, the obtained protein molecules are difficult to stably disperse in a protein beverage system due to the large molecular weight, so that the precipitation rate is high.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.

Claims (10)

1. The processing method of the macadimia nut pulp is characterized by comprising the following steps of:
s1 soaking fruit pulp powder; s2, carrying out enzymolysis treatment on the soaked fruit pulp powder by using papain, and then filtering to obtain supernatant to obtain enzymolysis liquid; concentrating the enzymolysis liquid to obtain a concentrated solution; s3 adding auxiliary agent into the concentrated solution, and homogenizing to obtain protein beverage.
2. The method of claim 1, wherein in S2, the mass ratio of papain to pulp powder is 0.01-0.04: 1.
3. The method of claim 2, wherein the conditions of the enzymatic treatment in S2 are as follows: pH 6.0, temperature 68 ℃ and duration 8 h.
4. The method of claim 1, wherein in S3, the additives include tween 60, xanthan gum and sucrose.
5. The method of claim 4, wherein the mass fractions of Tween 60, xanthan gum and sucrose are 0.05% -0.3%, 0.1% -0.4% and 8% -12%, respectively.
6. The method of claim 5, wherein the homogenization treatment in S3 is carried out at a temperature of 60 ℃ and a pressure of 30 MPa; the homogenization treatment was repeated twice.
7. The method of claim 1, wherein in step S1, the macadamia nut pulp powder is soaked in aqueous sodium bicarbonate solution.
8. The method of claim 7, wherein the weight percentage of sodium bicarbonate in the aqueous solution of sodium bicarbonate is 0.5%, and the time for soaking the fruit pulp powder with the aqueous solution of sodium bicarbonate is 4 hours.
9. The method of claim 8, wherein the ratio of the aqueous solution of sodium bicarbonate to the pulp powder is 10L: 1 kg.
10. A protein beverage obtained by the method of processing macadamia nut pulp according to any one of claims 1-9.
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