CN113519629A - Fermented vegetable protein beverage and preparation method thereof - Google Patents

Fermented vegetable protein beverage and preparation method thereof Download PDF

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Publication number
CN113519629A
CN113519629A CN202110635344.XA CN202110635344A CN113519629A CN 113519629 A CN113519629 A CN 113519629A CN 202110635344 A CN202110635344 A CN 202110635344A CN 113519629 A CN113519629 A CN 113519629A
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parts
coconut
lactobacillus
homogenizing
vegetable protein
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王庆华
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Hainan Henderway Food Co ltd
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Hainan Henderway Food Co ltd
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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
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/531—Lactis

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a fermented vegetable protein beverage which is prepared from the following components in parts by weight: 200 parts of coconut pulp, 50-100 parts of nut pieces, 20-30 parts of white granulated sugar, 3-5 parts of sea coconut, 1-3 parts of germ oat, 1-3 parts of germ rice, 1-2 parts of naseberry pulp, 1-2 parts of coconut inflorescence, 2-3 parts of fresh olive, 3-5 parts of sea coconut, 1-3 parts of germ oat, 1-3 parts of germ rice, 1-3 parts of chickpea, 1-2 parts of beautiful millettia root, 1-3 parts of sodium chloride, 6-13 parts of food additive and 1000 parts of fresh coconut water 700-doped coconut. The coconut and nut oil is removed, a healthy and low-fat beverage can be obtained, in addition, according to the adoption of the raw materials, different strains are utilized for separate fermentation, auxiliary materials such as coconut inflorescences and the like are creatively used, the beverage is rich in taste, and the beverage is rich in various trace elements such as selenium, calcium, molybdenum and the like and can enhance the immunity of a human body.

Description

Fermented vegetable protein beverage and preparation method thereof
Technical Field
The invention relates to the field of food, in particular to a fermented vegetable protein beverage and a preparation method thereof.
Background
Vegetable protein is a protein, which is extracted from plants and is similar in nutrition to animal protein.
The vegetable protein beverage is made up by using one or several kinds of plant fruits, seeds or kernels containing a certain protein as raw material through the processes of processing and fermentation, and has the characteristics of containing no or less cholesterol content, rich protein and amino acid, proper quantity of unsaturated fatty acid and complete nutrient components, etc..
The protein beverage is rapidly developed in China in nearly ten years, the main reason is that with the continuous improvement of living standard and the continuous enhancement of health consciousness of large and medium-sized cities, consumers gradually turn to the requirements of nutrition, health care and functions from the pure carbonated beverage for relieving summer heat and quenching thirst, the consumption of the average milk of China is far lower than the international average level, and the potential is large.
Patent CN202010954955.6 discloses a vegetable protein beverage with clean label and its preparation method. The vegetable protein beverage of the cleaning label comprises the following components by the total weight of 1000 g: 0-25.0 g of nut paste, 0-50.0 g of beans, 0-40.0 g of grains, 20.0-60.0 g of coconut powder, 0-25.0 g of vegetable oil, 0-60 g of cane sugar, 0-40 g of trehalose, 10-20 g of white kidney beans, 10.0-15.0 g of pea protein isolate, 0.1-0.5 g of sodium tripolyphosphate, 0.4-1.0 g of sodium bicarbonate, 0-0.2 g of vitamin E, 0-0.8 g of edible essence and the balance of purified water. The patent plays roles of emulsification and suspension by adding natural food materials such as pea protein isolate, white kidney beans and the like, and various emulsifiers are replaced by the modified pea protein isolate; the white kidney bean is used for preparing the white kidney bean milk to replace various hydrophilic colloids, and food additive emulsifying agents and stabilizing agents are not needed or reduced, so that the stable quality of the product is still achieved; the homogenization treatment by a high-pressure jet mill solves the problems that the vegetable protein beverage is easy to generate fat floating and insoluble substances such as fiber and the like are precipitated.
CN201610847194.8 discloses a walnut coconut juice composite vegetable protein beverage and a preparation method thereof, wherein the walnut coconut juice composite vegetable protein beverage disclosed by the patent comprises the following components in parts by weight: 20-100 per mill of fresh coconut meat, 0.2-50 per mill of walnut kernel, 20-80 per mill of white granulated sugar, 1-10 per mill of casein, 0.2-1.5 per mill of glycerin monostearate, 0.1-1.5 per mill of sucrose fatty acid ester, 0.1-2.5 per mill of sodium hexametaphosphate, 0.1-2.5 per mill of sodium tripolyphosphate, 0.1-2 per mill of sodium bicarbonate, 0.05-3 per mill of D-sodium erythorbate, 0.05-5 per mill of beta-cyclodextrin, 0.05-3 per mill of edible salt, 0.05-2% of sodium carboxymethylcellulose, 0.1-2.0 per mill of sodium stearoyl lactate, 0.5-5 per mill of gelatin, 0.1-1.0 per mill of guar gum, 0.02-0.1 per mill of vitamin E, 0.05-2 per mill of edible essence, 0.05-2 per mill of walnut essence and the balance of water. The walnut coconut juice composite vegetable protein beverage is rich in nutrition, is rich in protein, fatty acid, mineral substances, vitamins and the like, is fine and smooth in taste, fresh and sweet, good in product stability, less in precipitate, capable of being stored at normal temperature and long in shelf life.
The vegetable protein beverage disclosed by the two patents contains higher oil content, and the coconut pulp contains more oil, so that the coconut pulp is not beneficial to health after long-term use. The beverage of the invention is rich in various trace elements such as selenium, calcium, molybdenum and the like, and can enhance the immunity of human bodies.
Disclosure of Invention
Therefore, the invention aims to provide a fermented vegetable protein beverage and a preparation method thereof.
A fermented vegetable protein beverage is composed of the following components in parts by weight: 200 parts of coconut pulp, 50-100 parts of nut pieces, 30-50 parts of coconut inflorescence, 20-30 parts of pistachio nut pulp, 10-20 parts of sea coconut, 20-30 parts of white granulated sugar, 10-30 parts of germ oat, 5-10 parts of germ rice, 5-10 parts of fresh olive, 1-3 parts of chickpea, 1-2 parts of beautiful millettia root, 1-3 parts of sodium chloride, 6-13 parts of food additive and 1300 parts of coconut water 800;
the nut pieces are: 20-40 parts of walnuts, 10-20 parts of hazelnuts, 10-20 parts of peanuts and 10-20 parts of Chinese chestnuts.
Preferably, the fermented vegetable protein beverage is prepared from the following components in parts by weight: 200 parts of coconut meat, 70 parts of nut pieces, 40 parts of coconut inflorescence, 30 parts of naseberry pulp, 15 parts of sea coconut, 25 parts of white granulated sugar, 20 parts of germ oat, 10 parts of germ rice, 8 parts of fresh olive, 2 parts of chickpea, 2 parts of beautiful millettia root, 3 parts of sodium chloride, 8 parts of food additive and 1200 parts of coconut water;
the nut pieces are prepared from the following raw materials in parts by weight: 35 parts of walnuts, 15 parts of hazelnuts, 10 parts of peanuts and 10 parts of Chinese chestnuts.
Preferably, the food additive in the fermented vegetable protein beverage is: 2-5 parts of polydextrose, 2-3.5 parts of microcrystalline cellulose, 0.5-1.5 parts of sodium caseinate, 0.3-0.5 part of glyceryl monostearate, 0.3-0.5 part of sodium tripolyphosphate, 0.3-0.5 part of sodium carboxymethyl cellulose, 0.1-0.3 part of sodium bicarbonate, 0.1-0.3 part of D-sodium ascorbate, 0.1-0.3 part of collagen peptide, 0.05-0.1 part of taurine, 0.05-0.1 part of magnesium carbonate, 0.05-0.1 part of zinc gluconate, 0.05-0.1 part of sodium selenite, 0.03-0.05 part of vitamin D, 0.03-0.05 part of vitamin E, 10.03-0.05 part of vitamin B, 20.03-0.05 part of vitamin B and 0.03-0.05 part of nicotinamide.
A method for preparing a fermented vegetable protein beverage, comprising the steps of:
step 1: selecting fresh coconut inflorescence and beautiful millettia root, cleaning and cutting into small blocks, cleaning olive, removing core, taking pulp and cutting into small blocks, weighing fresh coconut pulp, walnut, hazelnut, peanut, Chinese chestnut, sea coconut, coconut inflorescence, beautiful millettia root and olive, and crushing and breaking the wall according to the weight ratio to obtain mixture slurry;
step 2: adding fresh coconut water and white granulated sugar into the obtained mixture powder, uniformly mixing, adding lactobacillus plantarum, lactobacillus bifidus and lactobacillus rhamnosus, adjusting pH, adjusting temperature, and fermenting to obtain fermentation liquor;
and step 3: sterilizing the mixed solution obtained in the step 2, adding sodium chloride, centrifuging at a high speed, separating and storing an upper grease layer, and taking a lower clear liquid and a solid precipitate;
and 4, step 4: weighing plumule oat, plumule rice and chickpea according to a proportion, cleaning, soaking, adding clear water after soaking, cooking, taking out, draining, adding pistachio nut pulp and fresh coconut water according to a proportion to obtain a mixed solution;
and 5: placing the mixed solution obtained in the step 4, the lower layer clear solution obtained in the step 3 and the solid precipitate into a homogenizer for homogenization to obtain a mixed solution;
step 6: placing the mixed liquor obtained in the step 5 into a sterilization machine for sterilization, adding lactobacillus bulgaricus, lactobacillus thermophilus and lactobacillus bifidus after sterilization, and performing secondary fermentation to obtain fermentation liquor;
and 7: carrying out secondary homogenization on the fermentation liquor obtained in the step 6;
and 8: sterilizing the mixed solution obtained in the step 7 by a pasteurization method;
and step 9: and (4) cooling and filling the mixed solution obtained in the step (8).
In particular, in the step 2, the total inoculation amount of the lactobacillus plantarum, the lactobacillus bifidus and the lactobacillus rhamnosus is 0.003 to 0.010 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 2-4:1-2: 1; the pH value is 6.5-7; the fermentation temperature is 40-50 deg.C, and the fermentation time is 24-48 h.
In particular, in the step 2, the total inoculation amount of the lactobacillus plantarum, the lactobacillus bifidus and the lactobacillus rhamnosus is 0.006 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 3:2: 1; the pH value is 7; the fermentation temperature is 45 ℃ and the fermentation time is 36 h.
Specifically, in the step 2, the adding amount of the coconut water is 2/5 of the total using amount of the coconut water; in the step 4, the adding amount of the coconut water is 3/5 of the total using amount of the coconut water.
Specifically, in the step 5, the homogenizer performs homogenization operation through 4 sections of operation programs, and the 4 sections of homogenization conditions are respectively as follows: homogenizing for 10min at the first homogenizing pressure of 45MPa and the average temperature of 15 deg.C; homogenizing for 8min at the second homogenizing pressure of 55MPa and the average temperature of 20 deg.C; homogenizing for 3min at the third homogenizing pressure of 60MPa and average temperature of 25 deg.C; homogenizing for 3min at the mean temperature of 15 deg.C under 30 MPa.
In particular, in the step 6, the total inoculation amount of the lactobacillus bulgaricus, the lactobacillus thermophilus and the lactobacillus bifidus is 0.003 to 0.010 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 2 to 4:1 to 2: 1; the PH value is 6-7; the fermentation temperature is 30-35 deg.C, and the fermentation time is 24-48 h.
Specifically, in step 7, the homogenizer performs homogenization operation through 4 stages of operation programs, where the 4 stages of homogenization conditions are: homogenizing for 15min at the first homogenizing pressure of 45MPa and the average temperature of 15 deg.C; homogenizing for 10min at the second homogenizing pressure of 55MPa and the average temperature of 20 deg.C; homogenizing for 5min at the third homogenizing pressure of 55MPa and average temperature of 25 deg.C; homogenizing for 3min at the mean temperature of 15 deg.C under 30 MPa.
Particularly, the upper layer grease in the step 3 can be treated to obtain vegetable oil with comprehensive nutrition.
Compared with the prior art, the invention has the beneficial effects that:
1) the vegetable protein beverage disclosed by the invention is low in oil content, contains olive, cannot cause obesity, and is beneficial to losing weight;
2) according to the invention, the vegetable protein beverage is prepared by separately fermenting different strains according to the disuse of raw materials and creatively using auxiliary materials such as coconut inflorescences, so that the beverage has rich taste and good taste;
3) the vegetable protein beverage contains various trace elements, and can enhance the immunity of a human body;
4) the vegetable protein beverage is rich in dietary fiber and is beneficial to health;
5) this application raw materials utilization is abundant, and is not extravagant, can also obtain a vegetable oil by-product.
Detailed Description
For clear and complete description of the technical solutions in the present invention, it is obvious that the inventor combines the embodiments to describe, but the following embodiments describe only some embodiments of the present invention, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A fermented vegetable protein beverage is composed of the following components in parts by weight: 200 parts of coconut pulp, 50-100 parts of nut pieces, 30-50 parts of coconut inflorescence, 20-30 parts of pistachio nut pulp, 10-20 parts of sea coconut, 20-30 parts of white granulated sugar, 10-30 parts of germ oat, 5-10 parts of germ rice, 5-10 parts of fresh olive, 1-3 parts of chickpea, 1-2 parts of beautiful millettia root, 1-3 parts of sodium chloride, 6-13 parts of food additive and 1300 parts of coconut water 800;
the nut pieces are prepared from the following raw materials in parts by weight: 20-40 parts of walnuts, 10-20 parts of hazelnuts, 10-20 parts of peanuts and 10-20 parts of Chinese chestnuts.
Preferably, the food additive in the fermented vegetable protein beverage is: 2-5 parts of polydextrose, 2-3.5 parts of microcrystalline cellulose, 0.5-1.5 parts of sodium caseinate, 0.3-0.5 part of glyceryl monostearate, 0.3-0.5 part of sodium tripolyphosphate, 0.3-0.5 part of sodium carboxymethyl cellulose, 0.1-0.3 part of sodium bicarbonate, 0.1-0.3 part of D-sodium ascorbate, 0.1-0.3 part of collagen peptide, 0.05-0.1 part of taurine, 0.05-0.1 part of magnesium carbonate, 0.05-0.1 part of zinc gluconate, 0.05-0.1 part of sodium selenite, 0.03-0.05 part of vitamin D, 0.03-0.05 part of vitamin E, 10.03-0.05 part of vitamin B, 20.03-0.05 part of vitamin B and 0.03-0.05 part of nicotinamide.
Examples 1-5, comparative examples 1-14 were prepared according to the formulation given in the present invention using the following preparation steps:
a method for preparing a fermented vegetable protein beverage, comprising the steps of:
step 1: selecting fresh coconut inflorescence and beautiful millettia root, cleaning and cutting into small blocks, cleaning olive, removing core, taking pulp and cutting into small blocks, weighing fresh coconut pulp, walnut, hazelnut, peanut, Chinese chestnut, sea coconut, coconut inflorescence, beautiful millettia root and olive, and crushing and breaking the wall according to the weight ratio to obtain mixture slurry;
step 2: adding fresh coconut water and white granulated sugar into the obtained mixture powder, uniformly mixing, adding lactobacillus plantarum, lactobacillus bifidus and lactobacillus rhamnosus, adjusting pH, adjusting temperature, and fermenting to obtain fermentation liquor;
and step 3: sterilizing the mixed solution obtained in the step 2, adding sodium chloride, centrifuging at a high speed, separating and storing an upper grease layer, and taking a lower clear liquid and a solid precipitate;
and 4, step 4: weighing plumule oat, plumule rice and chickpea according to a proportion, cleaning, soaking, adding clear water after soaking, cooking, taking out, draining, adding pistachio nut pulp and fresh coconut water according to a proportion to obtain a mixed solution;
and 5: placing the mixed solution obtained in the step 4, the lower layer clear solution obtained in the step 3 and the solid precipitate into a homogenizer for homogenization to obtain a mixed solution;
step 6: placing the mixed liquor obtained in the step 5 into a sterilization machine for sterilization, adding lactobacillus bulgaricus, lactobacillus thermophilus and lactobacillus bifidus after sterilization, and performing secondary fermentation to obtain fermentation liquor;
and 7: carrying out secondary homogenization on the fermentation liquor obtained in the step 6;
and 8: sterilizing the mixed solution obtained in the step 7 by a pasteurization method;
and step 9: and (4) cooling and filling the mixed solution obtained in the step (8).
In particular, in the step 2, the total inoculation amount of the lactobacillus plantarum, the lactobacillus bifidus and the lactobacillus rhamnosus is 0.006 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 3:2: 1; the pH value is 7; the fermentation temperature is 45 ℃ and the fermentation time is 36 h.
Specifically, in the step 2, the adding amount of the coconut water is 2/5 of the total using amount of the coconut water; in the step 4, the adding amount of the coconut water is 3/5 of the total using amount of the coconut water.
Specifically, in the step 5, the homogenizer performs homogenization operation through 4 sections of operation programs, and the 4 sections of homogenization conditions are respectively as follows: homogenizing for 10min at the first homogenizing pressure of 45MPa and the average temperature of 15 deg.C; homogenizing for 8min at the second homogenizing pressure of 55MPa and the average temperature of 20 deg.C; homogenizing for 3min at the third homogenizing pressure of 60MPa and average temperature of 25 deg.C; homogenizing for 3min at the mean temperature of 15 deg.C under 30 MPa.
In particular, in the step 6, the total inoculation amount of the lactobacillus bulgaricus, the lactobacillus thermophilus and the lactobacillus bifidus is 5 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 4:2: 1; the pH value is 6.5; the fermentation temperature is 30 ℃, and the fermentation time is 36 h.
Specifically, in step 7, the homogenizer performs homogenization operation through 4 stages of operation programs, where the 4 stages of homogenization conditions are: homogenizing for 15min at the first homogenizing pressure of 45MPa and the average temperature of 15 deg.C; homogenizing for 10min at the second homogenizing pressure of 55MPa and the average temperature of 20 deg.C; homogenizing for 5min at the third homogenizing pressure of 55MPa and average temperature of 25 deg.C; homogenizing for 3min at the mean temperature of 15 deg.C under 30 MPa.
Table 1:
Figure RE-GDA0003256902640000061
Figure RE-GDA0003256902640000071
table 2:
unit of Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4
Coconut meat Portions are 180 200 180 200
Walnut (walnut) Portions are 35 10 30 50
Hazelnut Portions are 15 5 15 30
Peanut Portions are 15 5 15 30
Chinese chestnut Portions are 15 5 15 30
Coconut inflorescence Portions are 40 40 40 60
Naseberry pulp Portions are 10 10 25 40
Sea coconut Portions are 5 15 15 15
White granulated sugar Portions are 10 25 25 50
Germ oat Portions are 20 20 5 20
Rice with plumule Portions are 10 10 3 10
Fresh olive Portions are 8 8 3 8
Chickpea Portions are 2 2 0.5 2
Niu Dali Portions are 2 2 2 0.5
Sodium chloride Portions are 3 3 3 3
Food additive Portions are 8 8 8 8
Coconut water Portions are 1500 1000 1000 700
Comparative example 5: this comparative example did not add germ oat, germ rice, chickpeas, other ingredients and preparation method were performed as in example 4.
Comparative example 6: this comparative example was made without the addition of olives and the other ingredients and preparation were carried out as in example 4.
Comparative example 7: this comparative example was carried out without the addition of beautiful millettia root and the other ingredients and preparation were carried out as in example 4.
Comparative example 8: this comparative example replaces coconut water with clear water and the other ingredients and preparation were carried out as in example 4.
Comparative example 9: this comparative example was made without nut pieces and the other ingredients and preparation were carried out as in example 4.
Comparative example 10: this comparative example was made without adding the coconut inflorescence and the other ingredients and preparation were carried out as in example 4.
Comparative example 11: this comparative example was without adding the coconut inflorescence, the naseberry flesh and the sea coconut, the other ingredients and the preparation method were carried out as in example 4.
Comparative example 12: this comparative example was made without adding sea coconut and the other ingredients and preparation were carried out as in example 4.
Comparative example 13: this comparative example was without addition of naseberry pulp, sea coconut, germ oat, germ rice, olive, chickpea, millettia speciosa, other ingredients and preparation method as per example 4.
Comparative example 14: this comparative example was made without the addition of food additives and the other ingredients and preparation were carried out as in example 4.
Sensory testing was performed on the examples and comparative examples, with 190 people being randomly invited to perform blinding, scoring, and the performance criteria were as follows:
8-10 min: the obtained vegetable protein beverage has the advantages of luster, fine and smooth taste, obvious coconut fragrance, pure and coordinated fragrance, good tissue state and no precipitation;
5-7 min: the obtained vegetable protein beverage has good luster, good taste, and fragrance of coconut and nut; the tissue state is general, and a small amount of precipitation exists;
1-4 min: the obtained vegetable protein beverage has no luster, rough taste, unobvious or inconsistent flavor, and poor tissue state, and has precipitation.
Table 3:
gloss of Taste of the product Fragrance Tissue of Total score
Example 1 9 10 10 9 38
Example 2 10 10 9 10 39
Example 3 10 9 9 10 38
Example 4 10 10 10 10 40
Example 5 9 8 10 10 37
Comparative example 1 10 9 7 8 34
Comparative example 2 9 7 9 8 33
Comparative example 3 10 7 8 10 35
Comparative example 4 7 7 9 9 32
Comparative example 5 8 5 7 8 28
Comparative example 6 9 9 6 8 32
Comparative example 7 9 6 8 9 32
Comparative example 8 9 6 6 8 29
Comparative example 9 8 4 6 8 26
Comparative example 10 7 5 5 8 25
Comparative example 11 8 4 4 8 24
Comparative example 12 9 7 6 9 31
Comparative example 13 8 5 4 7 24
Comparative example 14 6 8 9 4 27
The performances of examples 1-5 and comparative examples 1-14 were tested according to GB/T30885-2014, and examples 1-5 and comparative examples 1-14 meet the national standards.
Example 6 and comparative examples 15 to 20 were prepared according to the following procedure using the formulation of example 4
Example 6:
step 1: selecting fresh coconut inflorescence and beautiful millettia root, cleaning and cutting into small blocks, cleaning olive, removing core, taking pulp and cutting into small blocks, weighing fresh coconut pulp, walnut, hazelnut, peanut, Chinese chestnut, sea coconut, coconut inflorescence, beautiful millettia root and olive, and crushing and breaking the wall according to the weight ratio to obtain mixture slurry;
step 2: adding fresh coconut water and white granulated sugar into the obtained mixture powder, uniformly mixing, adding lactobacillus plantarum, lactobacillus bifidus and lactobacillus rhamnosus, adjusting pH, adjusting temperature, and fermenting to obtain fermentation liquor;
and step 3: sterilizing the mixed solution obtained in the step 2, adding sodium chloride, centrifuging at a high speed, separating and storing an upper grease layer, and taking a lower clear liquid and a solid precipitate;
and 4, step 4: weighing plumule oat, plumule rice and chickpea according to a proportion, cleaning, soaking, adding clear water after soaking, cooking, taking out, draining, adding pistachio nut pulp and fresh coconut water according to a proportion to obtain a mixed solution;
and 5: placing the mixed solution obtained in the step 4, the lower layer clear solution obtained in the step 3 and the solid precipitate into a homogenizer for homogenization to obtain a mixed solution;
step 6: placing the mixed liquor obtained in the step 5 into a sterilization machine for sterilization, adding lactobacillus bulgaricus, lactobacillus thermophilus and lactobacillus bifidus after sterilization, and performing secondary fermentation to obtain fermentation liquor;
and 7: carrying out secondary homogenization on the fermentation liquor obtained in the step 6;
and 8: sterilizing the mixed solution obtained in the step 7 by a pasteurization method;
and step 9: and (4) cooling and filling the mixed solution obtained in the step (8).
In particular, in the step 2, the total inoculation amount of the lactobacillus plantarum, the lactobacillus bifidus and the lactobacillus rhamnosus is 0.010 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 2:2: 1; the pH value is 7; the fermentation temperature is 40 ℃, and the fermentation time is 48 h.
Specifically, in the step 2, the adding amount of the coconut water is 2/5 of the total using amount of the coconut water; in the step 4, the adding amount of the coconut water is 3/5 of the total using amount of the coconut water.
Specifically, in the step 5, the homogenizer performs homogenization operation through 4 sections of operation programs, and the 4 sections of homogenization conditions are respectively as follows: homogenizing for 10min at the first homogenizing pressure of 45MPa and the average temperature of 15 deg.C; homogenizing for 8min at the second homogenizing pressure of 55MPa and the average temperature of 20 deg.C; homogenizing for 3min at the third homogenizing pressure of 60MPa and average temperature of 25 deg.C; homogenizing for 3min at the mean temperature of 15 deg.C under 30 MPa.
In particular, in the step 6, the total inoculation amount of the lactobacillus bulgaricus, the lactobacillus thermophilus and the lactobacillus bifidus is 0.010 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 3:2: 1; the pH value is 6; the fermentation temperature is 30 ℃, and the fermentation time is 48 h.
Specifically, in step 7, the homogenizer performs homogenization operation through 4 stages of operation programs, where the 4 stages of homogenization conditions are: homogenizing for 15min at the first homogenizing pressure of 45MPa and the average temperature of 15 deg.C; homogenizing for 10min at the second homogenizing pressure of 55MPa and the average temperature of 20 deg.C; homogenizing for 5min at the third homogenizing pressure of 55MPa and average temperature of 25 deg.C; homogenizing for 3min at the mean temperature of 15 deg.C under 30 MPa.
Comparative example 15: step 3 was omitted and the remaining steps were carried out as in example 4 without lowering the upper layer of oil and fat removal.
Comparative example 16 (omitting step 2 fermentation part):
step 1: selecting fresh coconut inflorescence and beautiful millettia root, cleaning and cutting into small blocks, cleaning olive, removing core, taking pulp and cutting into small blocks, weighing fresh coconut pulp, walnut, hazelnut, peanut, Chinese chestnut, sea coconut, coconut inflorescence, beautiful millettia root and olive, and crushing and breaking the wall according to the weight ratio to obtain mixture slurry;
step 2: adding fresh coconut water and white granulated sugar into the obtained mixture powder, and uniformly mixing;
and step 3: adding sodium chloride into the mixed solution obtained in the step 2, centrifuging at a high speed, separating and storing an upper grease layer, and taking a lower clear liquid and a solid precipitate;
the remaining steps were performed as in example 4.
Comparative example 17: step 7 was omitted and the remaining steps were performed as in example 4.
Comparative example 18: step 6 the inoculated strains were changed to lactobacillus plantarum, lactobacillus bifidus and lactobacillus rhamnosus, and the rest steps were performed as in example 6.
Comparative example 19: after the step 4 is advanced to the step 1, the germ oat, the germ rice and the chickpea are cooked, and then are added into the mixture in the step 2 together with the human heart fruit pulp and the fresh coconut water, and are fermented together with the mixture in the step 2. The remaining steps were performed as in example 6.
Sensory evaluation was performed for example 6 and comparative examples 15 to 19:
table 4:
Figure RE-GDA0003256902640000101
Figure RE-GDA0003256902640000111
the detection is carried out according to GB/T21732-2008 and GB/T30885-2014, and the results are shown in Table 5:
table 5 (per 100g vegetable protein beverage):
Figure RE-GDA0003256902640000112
according to the technical parameters provided by the invention, the vegetable protein beverage which has the advantages of luster, fine and smooth mouthfeel, obvious coconut fragrance, pure and harmonious fragrance, good tissue state and no precipitation can be obtained. The vitamin D, the vitamin E, the vitamin B2 and the vitamin B6 are contained in the vitamin E, and the content of dietary fiber is higher; low fat content and rich selenium element.
The taste and nutritional content of the product may be affected by producing the ranges given herein, or by deviating from the preparation steps given herein.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. A fermented vegetable protein beverage is characterized by comprising the following components in parts by weight: 200 parts of coconut pulp, 50-100 parts of nut pieces, 30-50 parts of coconut inflorescence, 20-30 parts of pistachio nut pulp, 10-20 parts of sea coconut, 20-30 parts of white granulated sugar, 10-30 parts of germ oat, 5-10 parts of germ rice, 5-10 parts of fresh olive, 1-3 parts of chickpea, 1-2 parts of beautiful millettia root, 1-3 parts of sodium chloride, 6-13 parts of food additive and 1300 parts of coconut water 800;
the nut pieces are prepared from the following raw materials in parts by weight: 20-40 parts of walnuts, 10-20 parts of hazelnuts, 10-20 parts of peanuts and 10-20 parts of Chinese chestnuts.
2. The fermented vegetable protein beverage according to claim 1, consisting of the following components in parts by weight: 200 parts of coconut meat, 70 parts of nut pieces, 40 parts of coconut inflorescence, 30 parts of naseberry pulp, 15 parts of sea coconut, 25 parts of white granulated sugar, 20 parts of germ oat, 10 parts of germ rice, 8 parts of fresh olive, 2 parts of chickpea, 2 parts of beautiful millettia root, 3 parts of sodium chloride, 8 parts of food additive and 1200 parts of coconut water;
the nut pieces are: 35 parts of walnuts, 15 parts of hazelnuts, 10 parts of peanuts and 10 parts of Chinese chestnuts.
3. The fermented vegetable protein beverage according to claim 1, wherein the food additive is: 2-5 parts of polydextrose, 2-3.5 parts of microcrystalline cellulose, 0.5-1.5 parts of sodium caseinate, 0.3-0.5 part of glyceryl monostearate, 0.3-0.5 part of sodium tripolyphosphate, 0.3-0.5 part of sodium carboxymethyl cellulose, 0.1-0.3 part of sodium bicarbonate, 0.1-0.3 part of D-sodium ascorbate, 0.1-0.3 part of collagen peptide, 0.05-0.1 part of taurine, 0.05-0.1 part of magnesium carbonate, 0.05-0.1 part of zinc gluconate, 0.05-0.1 part of sodium selenite, 0.03-0.05 part of vitamin D, 0.03-0.05 part of vitamin E, 10.03-0.05 part of vitamin B, 20.03-0.05 part of vitamin B and 0.03-0.05 part of nicotinamide.
4. The method of preparing a fermented vegetable protein beverage as set forth in claim 1, comprising the steps of:
step 1: selecting fresh coconut inflorescence and beautiful millettia root, cleaning and cutting into small blocks, cleaning olive, removing core, taking pulp and cutting into small blocks, weighing fresh coconut pulp, walnut, hazelnut, peanut, Chinese chestnut, sea coconut, coconut inflorescence, beautiful millettia root and olive, and crushing and breaking the wall according to the weight ratio to obtain mixture slurry;
step 2: adding fresh coconut water and white granulated sugar into the obtained mixture powder, uniformly mixing, adding lactobacillus plantarum, lactobacillus bifidus and lactobacillus rhamnosus, adjusting pH, adjusting temperature, and fermenting to obtain fermentation liquor;
and step 3: sterilizing the mixed solution obtained in the step 2, adding sodium chloride, centrifuging at a high speed, separating and storing an upper grease layer, and taking a lower clear liquid and a solid precipitate;
and 4, step 4: weighing plumule oat, plumule rice and chickpea according to a proportion, cleaning, soaking, adding clear water after soaking, cooking, taking out, draining, adding pistachio nut pulp and fresh coconut water according to a proportion to obtain a mixed solution;
and 5: placing the mixed solution obtained in the step 4, the lower layer clear solution obtained in the step 3 and the solid precipitate into a homogenizer for homogenization to obtain a mixed solution;
step 6: placing the mixed liquor obtained in the step 5 into a sterilization machine for sterilization, adding lactobacillus bulgaricus, lactobacillus thermophilus and lactobacillus bifidus after sterilization, and performing secondary fermentation to obtain fermentation liquor;
and 7: carrying out secondary homogenization on the fermentation liquor obtained in the step 6;
and 8: sterilizing the mixed solution obtained in the step 7 by a pasteurization method;
and step 9: and (4) cooling and filling the mixed solution obtained in the step (8).
5. The method for preparing a vegetable protein beverage according to claim 4, wherein in the step 2, the total inoculation amount of the lactobacillus plantarum, the lactobacillus bifidus and the lactobacillus rhamnosus is 0.003 to 0.010 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 2-4:1-2: 1; the pH value is 6.5-7; the fermentation temperature is 40-50 deg.C, and the fermentation time is 24-48 h.
6. The method for preparing a vegetable protein beverage according to claim 4, wherein in the step 2, the total inoculation amount of the lactobacillus plantarum, the lactobacillus bifidus and the lactobacillus rhamnosus is 0.006 percent of the total weight of the mixture, and the concentration ratio of the three lactobacillus is 3:2: 1; the pH value is 7; the fermentation temperature is 45 ℃ and the fermentation time is 36 h.
7. The method for preparing a vegetable protein beverage as set forth in claim 4, wherein in said step 2, the coconut water is added in an amount of 2/5; in the step 4, the adding amount of the coconut water is 3/5 of the total using amount of the coconut water.
8. The method for preparing a vegetable protein beverage as set forth in claim 4, wherein in the step 5, the homogenizer is operated by 4 stages of homogenization, and the 4 stages of homogenization are performed under the following conditions: homogenizing for 10min at the first homogenizing pressure of 45MPa and the average temperature of 15 deg.C; homogenizing for 8min at the second homogenizing pressure of 55MPa and the average temperature of 20 deg.C; homogenizing for 3min at the third homogenizing pressure of 60MPa and average temperature of 25 deg.C; homogenizing for 3min at the mean temperature of 15 deg.C under 30 MPa.
9. The method for preparing a vegetable protein beverage according to claim 4, wherein in the step 6, the total inoculation amount of the Lactobacillus bulgaricus, the Lactobacillus thermophilus and the Lactobacillus bifidus is 0.003-0.010% of the total weight of the mixture, and the concentration ratio of the three kinds of the Lactobacillus is 2-4:1-2: 1; the PH value is 6-7; the fermentation temperature is 30-35 deg.C, and the fermentation time is 24-48 h.
10. The method for preparing a vegetable protein beverage as set forth in claim 4, wherein in the step 7, the homogenizer is operated by 4 stages of homogenization, and the 4 stages of homogenization are performed under the following conditions: homogenizing for 15min at the first homogenizing pressure of 45MPa and the average temperature of 15 deg.C; homogenizing for 10min at the second homogenizing pressure of 55MPa and the average temperature of 20 deg.C; homogenizing for 5min at the third homogenizing pressure of 55MPa and average temperature of 25 deg.C; homogenizing for 3min at the mean temperature of 15 deg.C under 30 MPa.
CN202110635344.XA 2021-06-08 2021-06-08 Fermented vegetable protein beverage and preparation method thereof Withdrawn CN113519629A (en)

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