CN113632902A - 一种酶解脱壳法制备亚麻籽饮料及亚麻籽复合植物蛋白饮料的新途径 - Google Patents
一种酶解脱壳法制备亚麻籽饮料及亚麻籽复合植物蛋白饮料的新途径 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种酶解脱壳法制备亚麻籽饮料及亚麻籽复合植物蛋白饮料的新途径。一般植物蛋白饮料如核桃、杏仁饮料的制造，首先把种子的壳或皮去掉，接着对果肉进行软化、磨浆。而亚麻籽因籽粒较小，不管是用人工或机器，去壳工序繁杂困难，而得到的亚麻籽仁价格昂贵，大大提高制作饮料的成本，不易被生产厂家接受。亚麻籽的外壳通过酶制剂（可溶性果胶酶和植物水解酶）的酶解脱壳，再经过清洗、保温脱毒、磨浆、过滤得到的亚麻籽及亚麻籽复合植物蛋白饮料，不但口感更佳，而且使生产成本大大降低，为亚麻籽饮料的生产开辟了新途径。
Description
技术领域
本发明涉及饮料技术领域，具体涉及一种酶解脱壳法制备亚麻籽饮料及亚麻籽复合植物蛋白饮料的新途径。
背景技术
一般植物蛋白饮料如核桃、杏仁饮料的制造，首先把种子的壳或皮去掉，接着对果肉进行软化、磨浆。而亚麻籽因籽粒较小，不管是用人工或机器，去壳工序繁杂困难，而得到的亚麻籽仁价格昂贵，大大提高制作饮料的成本，不易被生产厂家接受。而本发明亚麻籽的外壳通过酶制剂（可溶性果胶酶和植物水解酶）的酶解脱壳，再经过清洗、保温脱毒、磨浆、过滤得到的亚麻籽饮料，不但口感更佳，而且使生产成本大大降低。为亚麻籽饮料的生产开辟了新途径。
为了使通过酶解脱壳法制备的亚麻籽饮料品种更丰富，味道更完美，本发明添加了部分具有营养价值和功效的南瓜子仁和核桃仁。南瓜子是南瓜成熟的种子，又称南瓜仁、白瓜仁、锦瓜子。南瓜子含有丰富的必须脂肪酸、氨基酸、植物甾醇、矿物质、维生素以及多糖等。具有驱除寄生虫、降低LDL胆固醇、抗炎、抗氧化、缓解高血压、降血糖、降低膀胱和尿道压力等作用。南瓜子同时也是一味药食两用的中药。我国南瓜子种植范围很广，种类繁多，南瓜子资源丰富已被公认为特效保健食品。核桃含有丰富的蛋白质、脂肪、碳水化合物、维生素E、维生素C、叶酸以及镁、铁铜等营养成分，有益于人体的健康。核桃含有丰富的亚油酸及DHA，是大脑和视觉功能发育所必须的营养成分，具有益智健脑的功效。核桃中含有丰富的维生素E，能够消除身体中的自由基，帮助身体细胞免受自由基损害，有抗衰老的作用。核桃中含有丰富的核桃油和大量的粗纤维，能软化大便，润肠通便，防治便秘。基于现有技术中存在的问题：直接用脱毒的亚麻籽仁做原料成本高且口感差；用亚麻籽粕酶解后经超声波辅助提取的亚麻籽乳液为原料来制备亚麻籽饮料，工艺复杂。而本发明的优点在于使制作成本大大降低，而且工艺简单易操作，且口感更佳。
发明内容
针对现有技术中存在的上述问题，本发明提供一种酶解脱壳法制备亚麻籽饮料及亚麻籽复合植物蛋白饮料的新途径，包括。
步骤一：带壳亚麻籽加水煮制，酶解脱壳，水煮脱毒，磨浆和浆渣分离，得到亚麻籽原浆液。
步骤二：调配。向所述亚麻籽原浆液中加入剩余组份，定容，混合均匀加热升温至90℃杀菌，调PH值，脱臭，均质灌装杀菌，得到酶解脱壳法制备的亚麻籽饮料及亚麻籽复合植物蛋白饮料。
进一步地，所述酶解脱壳法是带壳亚麻籽通过酶解法去掉外壳；所述酶解法的酶制剂是可溶性果胶酶和植物水解酶。
进一步地，所述酶解脱壳法的加水量与带壳亚麻籽的比例为5:1，酶制剂的用量为酶解液的千分之一；所述酶解时的温度为50℃，保温2小时酶解脱壳；以同法进行2次酶解脱壳。
进一步地，所述亚麻籽脱毒为水煮脱毒，带壳亚麻籽与加水量的比例为1:10；煮制的温度为80℃，保温2小时脱毒；以同法进行2次脱毒。
进一步地，所述调配温度为80-85℃，所述调配PH值为7-7.2。
与现有技术相比，本发明的有益效果为。
现有技术是用已脱壳的亚麻籽仁做原料，生产成本高；而本发明用带壳亚麻籽作原料，加工时用酶解脱壳法去掉亚麻籽外壳，使产品的生产成本大幅度降低，提高利润空间，如饮料厂一班次生产10吨饮料可增加利润19000元，本发明为生产厂提供了可靠的技术支持。
具体实施方案
下面结合具体实施例，进一步阐述本发明。应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明做各种改动或修改，这些等价形式同样落于本申请所限定的范围。
实施例1。
⑴ 取50kg带壳亚麻籽加入250kg水，95℃煮5-10分钟，降温至50℃加酶制剂，保温2小时进行酶解脱壳，过滤。以同法进行2次酶解脱壳。
⑵ 加入500kg水升温至80℃，保温2小时进行脱毒。以同法进行2次脱毒。
⑶ 脱毒洗净的亚麻籽仁进行磨浆，浆渣分离后得亚麻籽原浆液，升温至80-85℃。
⑷ 分别称取白砂糖60kg，单甘脂1.5kg，酪元酸钠1.0kg，三聚磷酸钠0.8kg，分别溶化后加入上述浆液中，加入香精1.5kg，定容至1000kg，混合均匀，升温至90℃，称取NaHCO30.2kg调节PH值7-7.2。
⑸ 将上述浆液经真空脱臭法除去不良风味后，经均质机进行2次均质，80-85℃灌装，121℃杀菌15min，得到成品。
实施例2。
⑴ 取50kg带壳亚麻籽加入250kg水，95℃煮5-10分钟，降温至50℃加酶制剂，保温2小时进行酶解脱壳，过滤。以同法进行2次酶解脱壳。
⑵ 加入500kg水升温至80℃，保温2小时进行脱毒。以同法进行2次脱毒。
⑶ 脱毒洗净的亚麻籽仁进行磨浆，浆渣分离后得亚麻籽原浆液，升温至80-85℃。
⑷ 称取10kg南瓜子仁，加入50kg水，95℃煮10分钟去内衣，洗净，磨浆，过滤后得南瓜子原浆液，加入步骤⑶浆液中。
⑸ 分别称取木糖醇60kg，单甘脂1.8kg，酪元酸钠1.5kg，六偏磷酸钠0.5kg，分别溶化后加入上述浆液中，加入香精1.5kg，定容至1000kg，混合均匀，升温至90℃，称取NaHCO30.2kg调节PH值7-7.2。
⑹ 将上述浆液经真空脱臭法除去不良风味后，经均质机进行2次均质，80-85℃灌装，121℃杀菌15min，得到成品。
实施例3。
⑴ 取45kg带壳亚麻籽加入225kg水，95℃煮5-10分钟，降温至50℃加酶制剂，保温2小时进行酶解脱壳，过滤。以同法进行2次酶解脱壳。
⑵ 加入450kg水升温至80℃，保温2小时进行脱毒。以同法进行2次脱毒。
⑶ 脱毒洗净的亚麻籽仁进行磨浆，浆渣分离后得亚麻籽原浆液，升温至80-85℃。
⑷ 称取10kg核桃仁，加入50kg水，95℃煮10分钟，洗净，磨浆，过滤后得核桃仁原浆液，加入步骤⑶浆液中。
⑸ 分别称取麦芽糖醇60kg，单甘脂1.5kg，酪元酸钠1.0kg，三聚磷酸钠0.8kg，甜蜜素1.5kg，分别溶化后加入上述浆液中，加入香精1.5kg，定容至1000kg，混合均匀，升温至90℃，称取NaHCO30.2kg调节PH值7-7.2。
⑹ 将上述浆液经真空脱臭法除去不良风味后，经均质机进行2次均质，80-85℃灌装，121℃杀菌15min，得到成品。
实施例4。
⑴ 取60kg带壳亚麻籽加入300kg水，95℃煮5-10分钟，降温至50℃加酶制剂，保温2小时进行酶解脱壳，过滤。以同法进行2次酶解脱壳。
⑵ 加入600kg水升温至80℃，保温2小时进行脱毒。以同法进行2次脱毒。
⑶ 脱毒洗净的亚麻籽仁进行磨浆，浆渣分离后得亚麻籽原浆液，升温至80-85℃。
⑷ 称取10kg核桃仁，加入50kg水，95℃煮10分钟，洗净，磨浆，过滤后得核桃仁原浆液，加入步骤⑶浆液中。
⑸ 分别称取复合糖醇45kg，单甘脂1.5kg，酪元酸钠1.0kg，三聚磷酸钠0.8kg，分别溶化后加入上述浆液中，加入香精1.5kg，定容至1000kg，混合均匀，升温至90℃，称取NaHCO30.2kg调节PH值7-7.2。
⑹ 将上述浆液经真空脱臭法除去不良风味后，经均质机进行2次均质，80-85℃灌装，121℃杀菌15min，得到成品。
上述实施例均能得到酶解脱壳法制备亚麻籽饮料及亚麻籽复合植物蛋白饮料的合格产品，且色香味俱佳，得到了品尝者的一致好评。
结论。
本发明经过数十次的改进试验，最终研制出均匀一致的乳白色，具有亚麻籽特有滋味和香气的亚麻籽饮料及亚麻籽复合植物蛋白饮料，且富含α-亚麻酸。进行了中试（每次投料1吨），得到了与试验同样的结果。现在国内外并没有亚麻籽饮料及亚麻籽复合植物蛋白饮料投放市场，此饮料的试制成功及工艺的改进必有广阔的市场，将产生巨大的社会和经济效益。
以上仅为本发明的优选实施例而已，并不用于限制本发明，对与本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种酶解脱壳法制备亚麻籽饮料及亚麻籽复合植物蛋白饮料的新途径，其特征在于，包括：
带壳亚麻籽加水煮制，酶解脱壳，水煮脱毒，磨浆和浆渣分离，得到亚麻籽原浆液；
向所述亚麻籽原浆液中加入剩余组份，定容，混合均匀加热升温至90℃杀菌，调PH值7-7.2，脱臭，均质灌装杀菌，得到酶解脱壳法制备的亚麻籽饮料及亚麻籽复合植物蛋白饮料。
2.如权利要求1所述的制备方法，其特征在于，所述带壳亚麻籽酶解脱壳，包括：
带壳亚麻籽洗净后，加带壳亚麻籽5倍量的水升温至50℃，加入可溶性果胶酶和植物水解酶，酶制剂添加量为酶解液的千分之一，保温2小时进行酶解脱壳。
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