CN113229368B - Macadimia nut pulp processing method and protein beverage thereof - Google Patents

Macadimia nut pulp processing method and protein beverage thereof Download PDF

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Publication number
CN113229368B
CN113229368B CN202110712836.4A CN202110712836A CN113229368B CN 113229368 B CN113229368 B CN 113229368B CN 202110712836 A CN202110712836 A CN 202110712836A CN 113229368 B CN113229368 B CN 113229368B
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protein beverage
protein
macadimia nut
pulp
homogenized
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CN113229368A (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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    • 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
    • Y—GENERAL 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-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 processing method of macadimia nut pulp and a protein beverage thereof. The macadimia nut pulp processing method comprises the following steps in sequence: s1, soaking fruit meal powder; s2, carrying out enzymolysis treatment on soaked fruit meal powder by using papain, and then filtering to obtain supernatant to obtain enzymolysis liquid; concentrating the enzymolysis liquid to obtain a concentrated liquid; s3, adding an auxiliary agent into the concentrated solution, and homogenizing to obtain the protein beverage. The technical problem of poor organoleptic and quality of the protein beverage processed by the pulp of the macadimia nut can be solved. According to the scheme, the waste fruit pulp after oil extraction is subjected to deep processing and converted into protein-rich food, so that comprehensive utilization of macadimia nut resources can be realized.

Description

Macadimia nut pulp 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 processing method of macadimia nut pulp and a protein beverage thereof.
Background
Macadamia nut (Macadamia integrifolia) seeds (nuts) contain 60% -80% of unsaturated fatty oil, about 9% of protein and carbohydrate each, and are quite rich in calcium, phosphorus, iron, amino acids, vitamins Bl, B2 and the like, and the protein in the macadamia nut contains 17 amino acids in total, 10 of which are amino acids that cannot be synthesized in the human body and must be fed by food. It can be seen that macadimia nut is a nutritional food which is rich in heat energy, does not contain cholesterol, and has a plurality of nutrients necessary for human growth. The rest of the nut meal after the oil extraction of the macadimia nut is rich in protein, if the protein rich in the nut meal is deeply processed, the nut meal is converted into protein-rich food through technical transformation, and the waste nut meal is reprocessed and reused, so that the economic value of the macadimia nut can be greatly improved. For example, the development of the meal of macadimia nuts as a protein beverage is one of the effective ways to achieve comprehensive utilization of resources. However, the ingredients in the pulp are complex and can affect the properties of the beverage prepared from the pulp. After the beverage is prepared into an emulsion-state beverage, precipitation and fat precipitation can occur in the processes of storage, processing and transportation, and the sensory and quality of the product are seriously affected.
Disclosure of Invention
The invention aims to provide a macadimia nut pulp processing method, which aims to solve the technical problem that the sensory and quality of a protein beverage processed by the macadimia nut pulp are poor.
In order to achieve the above purpose, the invention adopts the following technical scheme:
the macadimia nut pulp processing method comprises the following steps in sequence:
s1, soaking fruit meal powder; s2, carrying out enzymolysis treatment on soaked fruit meal powder by using papain, and then filtering to obtain supernatant to obtain enzymolysis liquid; concentrating the enzymolysis liquid to obtain a concentrated liquid; s3, adding an auxiliary agent into the concentrated solution, and homogenizing to obtain the protein beverage.
The principle and the advantages of the scheme are as follows: firstly, the fruit meal powder is soaked to enable the fruit meal powder to absorb water and expand, so that the subsequent enzymolysis reaction is facilitated. Then papain is used for enzymolysis treatment of the soaked and swelled fruit pulp powder, and the papain breaks down proteins in the fruit pulp powder into small molecular proteins or polypeptides. The small molecular protein or polypeptide is dispersed into an aqueous solution system and finally enriched in the concentrated solution. And adding an auxiliary agent into the concentrated solution to enable the micromolecular protein or polypeptide to be fully suspended and dispersed in water, so that the protein beverage with good stability, difficult precipitation of protein and difficult precipitation of grease and layering is obtained. Overcomes the problems of poor organoleptic properties and quality of the products caused by precipitation and fat precipitation of protein beverage prepared from macadimia nut pulp in the prior art.
In suspensions and emulsion systems, proteins and oils are one of the important factors that cause instability of the system. In water environment, macromolecules such as protein, grease and the like are very easy to aggregate into larger particles through the actions of Brownian motion, gravity, interfacial tension and the like and the interactions between charges, so that the grease and the protein respectively float and precipitate. Although some emulsifiers, stabilizers, etc. are added to alleviate the above, the development of macadamia nut meal into liquid foods has been an attempted stage. The composition of substances in the fruit pulp which affect the stability of the system is not very clear, which presents an obstacle to the study of related foods. The inventor researches from a plurality of aspects such as a processing technology route of the fruit pulp, the use of auxiliary agents and the like, and discovers that the enzymolysis treatment process is very critical. The soaked fruit pulp powder is subjected to enzymolysis treatment by using papain, so that macromolecular proteins can be decomposed into small molecular proteins or polypeptides with proper sizes and molecular configurations, hydrophobic groups of the small molecular proteins or polypeptides can be fully exposed in the suspension environment, the small molecular proteins or polypeptides are favorably combined with auxiliary agents such as thickening agents or surfactants, and the state of the suspension can be better maintained. In conclusion, the papain enzymolysis combined with the addition of the auxiliary agent can effectively prevent protein substances from precipitating, and effectively prevent grease substances from precipitating and floating, so that the protein beverage is ensured to maintain good sense for a long time, and the quality of the protein beverage is improved.
In the scheme, the sources of the fruit meal powder are as follows: the method comprises the steps of performing grease squeezing (conventional cold squeezing process) on nuts of macadimia nut, drying to obtain solid matters, and crushing the solid matters to obtain the fruit meal 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 beverage.
Further, in S2, the mass ratio of papain to pulp powder is 0.01-0.04:1.
Further, in S2, the conditions for the enzymolysis treatment are: pH 6.0, temperature 68 ℃ and duration 8h.
The condition of the enzymolysis treatment and the dosage of the papain can lead the protein in the fruit meal to 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, thereby improving the long-term storage stability of the protein beverage.
Further, in S3, the auxiliary agent includes tween 60, xanthan gum, and sucrose.
The selection of the type of auxiliary agent is the key for stabilizing grease and protein in protein beverage, and the inventor tests different types of surfactants, stabilizers and the like, and finds that the effect of using xanthan gum and tween 60 is optimal. They are well suited to maintaining the system stability of the suspension/emulsion. After protein, fat, carbohydrate and the like are extracted from the meal of the macadimia nut, carrageenan, tween 60 and sucrose can enable the substances to be dispersed and suspended in a liquid environment in a colloidal particle form more stably. The inventors tried to use gum arabic, carrageenan, etc. instead of xanthan gum, and also tried to use surfactant such as span 40 instead of tween 60, none of which could achieve the desired effect. This demonstrates that tween 60, xanthan gum and sucrose are well suited for stabilizing protein beverages prepared from macadamia nut meal.
Further, the mass fractions of tween 60, xanthan gum and sucrose are respectively 0.05% -0.3%, 0.1% -0.4% and 8% -12%. By adopting the tween 60, the xanthan gum and the sucrose with the mass fraction ranges, 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 30Mpa; 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 obtained protein beverage has good system stability
Further, in S1, the pulp powder is soaked with an aqueous sodium bicarbonate solution. The sodium bicarbonate can inhibit the activities of lipoxygenase and the like, prevent the nutritional ingredients of the fruit meal from being decomposed and destroyed in the soaking process, and also prevent the situation that the color of the fruit meal changes under the action of the enzymes and the like, thereby playing a role in protecting the color. The scheme further ensures that the color of the obtained protein beverage cannot become too deep, and improves the sensory quality of the protein beverage.
Further, the mass fraction of sodium bicarbonate in the sodium bicarbonate aqueous solution is 0.5%, and the duration of soaking the fruit pulp powder by using the sodium bicarbonate aqueous solution is 4 hours. The sodium bicarbonate with the concentration can protect the color and can not damage the nutrition components of the fruit meal. The soaking time can ensure that the fruit meal powder fully absorbs water and expands, and is convenient for the subsequent enzymolysis reaction.
Further, the dosage ratio of the sodium bicarbonate aqueous solution to the fruit meal powder is 10L:1kg. The feed liquid ratio can enable the fruit meal to fully absorb water and expand, and is convenient for the subsequent enzymolysis reaction.
Further, a protein beverage obtained by the macadimia 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 cause precipitation and grease precipitation in the process of processing, storage and transportation, can maintain good appearance, and improves the quality of products.
Detailed Description
The following is a further detailed description of the embodiments:
example 1
Preparing a protein beverage by using the pulp powder of the macadimia nut, wherein the pulp powder is prepared from the following raw materials: the method comprises the steps of performing grease squeezing (conventional cold squeezing process) on nuts of macadimia nut, drying to obtain solid matters, crushing the solid matters, and sieving the crushed solid matters with 100 meshes to obtain fruit pulp powder which contains a large amount of nutrients such as proteins. Before the protein beverage is produced, the components of the fruit meal powder are detected, 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% (mass fraction).
Adding the fruit pulp powder into pure water (the feed-liquid ratio is 1kg: 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 4 hours to enable the fruit pulp powder to fully absorb water. Then adding papain (cas 9001-73-4) into water, regulating the pH value of the system to 6.0, enabling the mass ratio of the papain to the fruit meal powder to be 0.02:1, fully stirring the materials in the system to enable the enzyme and the substrate to be fully combined, and then carrying out enzymolysis reaction for 8 hours at 68 ℃. After the reaction, stirring thoroughly, filtering to obtain supernatant, heating to boil, and maintaining for 10min to obtain extractive solution (containing a large amount of polypeptides and lipids). Concentrating the extracting solution under reduced pressure to one third of the original volume to obtain 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%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. Then sterilizing the homogeneous system at 121deg.C for 15min to obtain the protein beverage of this example.
Example 2
In this example, the concentrated solution obtained in example 1 was used to prepare a protein beverage, and tween 60, xanthan gum and sucrose were added to 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 0.05%, 0.1% and 8%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. And sterilizing the homogeneous system at 121 ℃ for 15min to obtain the protein beverage.
Example 3
In this example, the concentrated solution obtained in example 1 was used to prepare a protein beverage, and tween 60, xanthan gum and sucrose were added to 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 0.3%, 0.4% and 12%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. And sterilizing the homogeneous system at 121 ℃ for 15min to obtain the protein beverage.
Example 4
The present example is basically the same as example 1, except that papain is used in an amount such that the mass ratio of papain to pulp powder is 0.01:1.
Example 5
The present example is substantially the same as example 1, except that papain is used in an amount such that the mass ratio of papain to pulp powder is 0.04:1.
Comparative example 1
In this example, the concentrated solution obtained in example 1 was used to prepare a protein beverage, and tween 60, carrageenan and sucrose were added to the concentrated solution 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%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. And sterilizing the homogeneous system at 121 ℃ for 15min to obtain the protein beverage.
Comparative example 2
In this example, the concentrated solution obtained in example 1 was used to prepare a protein beverage, and tween 60, carrageenan and sucrose were added to the concentrated solution 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%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. And sterilizing the homogeneous system at 121 ℃ for 15min to obtain the protein beverage.
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, gum arabic and sucrose in the system to be homogenized were 0.2%, 0.2% and 10%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. And sterilizing the homogeneous system at 121 ℃ for 15min to obtain the protein beverage.
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, gum arabic and sucrose in the system to be homogenized were 0.2%, 0.4% and 10%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. And sterilizing the homogeneous system at 121 ℃ for 15min to obtain the protein beverage.
Comparative example 5
In this example, the concentrate obtained in example 1 was used 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 fraction of span 40, xanthan gum and sucrose in the system to be homogenized is 0.2%, 0.2% and 10%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. And sterilizing the homogeneous system at 121 ℃ for 15min to obtain the protein beverage.
Comparative example 6
In this example, the concentrate obtained in example 1 was used 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 fraction of span 40, xanthan gum and sucrose in the system to be homogenized is 0.4%, 0.2% and 10%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. And sterilizing the homogeneous system at 121 ℃ for 15min to obtain the protein beverage.
Comparative example 7
The comparative example is basically the same as example 1, but in the comparative example, papain is not used, but 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 powder is 0.04:1, the temperature of the enzymolysis reaction is 40 ℃, and the time period is 8 hours.
Comparative example 8
The comparative example does not use the scheme of papain enzymolysis, but adopts the following ultrasonic extraction technical scheme:
adding the fruit pulp powder into pure water (the feed-liquid ratio is 1kg: 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 4 hours to enable the fruit pulp powder to fully absorb water. Then 200W sonicated for 5min, and sonicated was repeated twice. After the ultrasonic treatment is finished, stirring fully, filtering to obtain a supernatant, obtaining an enzymolysis liquid, heating the enzymolysis liquid to boiling, and maintaining for 10min to obtain an extraction liquid (containing a large amount of polypeptides, lipids and other substances). Concentrating the extracting solution under reduced pressure to one third of the original volume to obtain 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%. And then adding the system to be homogenized into a conventional homogenizer in a beverage production line, homogenizing for two times at 60 ℃ and 30Mpa to obtain a homogenized system. Then sterilizing the homogeneous system at 121deg.C for 15min to obtain the protein beverage of this example.
Experimental example
The experimental example measured the emulsion stability of the protein beverage, and the measurement indexes include the fat floating rate (CR) and the precipitation rate (SR). Placing 30ml of protein beverage which is not subjected to sterilization treatment into a test tube with a plug, sterilizing at 121 ℃ for 15min, standing for two days (48 h) at 30 ℃, accurately sucking 2ml of sample from the bottom of the tube, and respectively measuring the fat content and the total solid content of the bottom of the tube before and after the placement. The calculation method of the fat floating rate and the sedimentation rate comprises the following steps: cr= (M1-M2)/M1; w1=a1-M1; w2=a2-M2; sr= (W2-W1)/W1; wherein M1 and M2 are the fat contents of the tube bottoms before and after the tube bottoms are placed, and A1 and A2 are the total solid matter contents of the tube bottoms before and after the tube bottoms are placed.
The protein beverages obtained in examples 1 to 5 and comparative examples 1 to 8 were subjected to the detection of fat rise and sedimentation rates, and each of the examples and comparative examples was repeatedly measured three times, and the detection 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 not prone to precipitation and fat precipitation, have good product 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 in stabilizing oils and preventing precipitation was significantly different from that of xanthan gum. In comparative examples 3 and 4, the use of gum arabic as a thickener instead of xanthan gum has a significant difference in the effect of gum arabic in stabilizing oils and preventing precipitation from occurring compared with xanthan gum. In comparative examples 5 and 6, span 40 was used as a surfactant instead of tween 60, and span 40 was significantly different in stabilizing oil and preventing precipitation from occurring than tween 60. Combining the cases of comparative examples 1-6, the use of tween 60 and carrageenan was the best means to prevent grease and precipitation. Although the use of an additive to stabilize the beverage is a common approach. However, there is little research on the food development of the meal of macadamia nut, and the components of substances in the meal that affect the stability of the system are not very clear, which has caused an obstacle to the research of related foods. The inventors have conducted a great deal of research on the preparation method and the auxiliary agent, and found that using carrageenan and tween 60 as the auxiliary agent is very suitable for maintaining the system stability of the suspension/emulsion. After protein, fat, carbohydrate and the like are extracted from the meal of the macadimia nut, carrageenan, tween 60 and sucrose can enable the substances to be dispersed and suspended in a liquid environment in a colloidal particle form more stably. In comparative example 7, the pulp was subjected to enzymolysis with neutral protease, and thus the small molecular protein or polypeptide produced by the decomposition was inferior in stability in an aqueous solution system, and precipitation was likely to occur. The inventors analyzed that the three-dimensional structure of a small-molecule protein or polypeptide produced by enzymolysis with neutral protease is not suitable for sufficiently exposing the hydrophobic group thereof, and is unfavorable for the combination of the small-molecule protein or polypeptide with an auxiliary agent such as a thickener or a surfactant, so that it is difficult to maintain the state of a suspension, and precipitation is easy. Comparative example 8 does not use the enzymatic protocol, but uses the ultrasonic extraction protocol. Although the scheme of ultrasonic extraction is shorter, the nutrient components in the fruit pulp can be fully extracted, the obtained protein molecules are difficult to stably disperse in a system of the protein beverage due to the larger molecular weight, so that the precipitation rate is higher.
The foregoing is merely exemplary of the present invention, and specific technical solutions and/or features that are well known in the art have not been described in detail herein. It should be noted that, for those skilled in the art, several variations and modifications can be made without departing from the technical solution of the present invention, and these should also be regarded as the protection scope of the present invention, which does not affect the effect of the implementation of the present invention and the practical applicability of the patent. The protection scope of the present application shall be subject to the content of the claims, and the description of the specific embodiments and the like in the specification can be used for explaining the content of the claims.

Claims (2)

1. The macadimia nut pulp processing method is characterized by comprising the following steps of:
s1, soaking fruit meal powder for 4 hours by using sodium bicarbonate aqueous solution; the mass fraction of sodium bicarbonate in the sodium bicarbonate aqueous solution is 0.5%; the dosage ratio of the sodium bicarbonate aqueous solution to the fruit meal powder is 10L:1kg;
s2, carrying out enzymolysis treatment on soaked fruit meal powder by using papain, and then filtering to obtain supernatant to obtain enzymolysis liquid; concentrating the enzymolysis liquid to obtain a concentrated liquid; the mass ratio of papain to fruit meal powder is 0.01-0.04:1; the enzymolysis treatment conditions are as follows: pH 6.0, temperature 68 ℃ and duration 8h;
s3, adding an auxiliary agent into the concentrated solution, and homogenizing to obtain a protein beverage; homogenizing at 60deg.C under 30Mpa; the homogenization treatment was repeated twice; the auxiliary agent comprises tween 60, xanthan gum and sucrose with mass fractions of 0.05% -0.3%, 0.1% -0.4% and 8% -12% respectively.
2. A protein beverage as defined in claim 1, wherein said protein beverage is obtained by a process for preparing a meal from macadamia nut.
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