CN113875818B - Vegetable protein beverage and preparation method thereof - Google Patents
Vegetable protein beverage and preparation method thereof Download PDFInfo
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- CN113875818B CN113875818B CN202010626255.4A CN202010626255A CN113875818B CN 113875818 B CN113875818 B CN 113875818B CN 202010626255 A CN202010626255 A CN 202010626255A CN 113875818 B CN113875818 B CN 113875818B
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- powder
- water
- protein beverage
- vegetable protein
- walnut kernels
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- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 49
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 235000020234 walnut Nutrition 0.000 claims abstract description 78
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 77
- 239000000843 powder Substances 0.000 claims abstract description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 229940038580 oat bran Drugs 0.000 claims abstract description 28
- 235000014036 Castanea Nutrition 0.000 claims abstract description 25
- 241001070941 Castanea Species 0.000 claims abstract description 25
- 239000003381 stabilizer Substances 0.000 claims abstract description 24
- 235000020235 chia seed Nutrition 0.000 claims abstract description 19
- 241000758789 Juglans Species 0.000 claims description 76
- 230000001954 sterilising effect Effects 0.000 claims description 43
- 238000000034 method Methods 0.000 claims description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims description 39
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 34
- 235000000346 sugar Nutrition 0.000 claims description 31
- 239000000203 mixture Substances 0.000 claims description 30
- 238000011282 treatment Methods 0.000 claims description 30
- 238000001914 filtration Methods 0.000 claims description 26
- 235000013312 flour Nutrition 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 24
- 235000002639 sodium chloride Nutrition 0.000 claims description 22
- 102000011632 Caseins Human genes 0.000 claims description 20
- 108010076119 Caseins Proteins 0.000 claims description 20
- 238000002791 soaking Methods 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 18
- 239000003513 alkali Substances 0.000 claims description 17
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 17
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- 229940080237 sodium caseinate Drugs 0.000 claims description 15
- 238000009495 sugar coating Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 11
- 238000004537 pulping Methods 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
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- 238000005406 washing Methods 0.000 claims description 6
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- 241000209094 Oryza Species 0.000 claims 4
- 238000007598 dipping method Methods 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 26
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 235000019640 taste Nutrition 0.000 abstract description 17
- 241000196324 Embryophyta Species 0.000 abstract description 12
- 235000010469 Glycine max Nutrition 0.000 abstract description 6
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- 235000013361 beverage Nutrition 0.000 abstract description 5
- 239000000084 colloidal system Substances 0.000 abstract description 5
- 241000207199 Citrus Species 0.000 abstract description 4
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- 240000005979 Hordeum vulgare Species 0.000 abstract description 4
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- 235000004431 Linum usitatissimum Nutrition 0.000 abstract description 4
- 108010064851 Plant Proteins Proteins 0.000 abstract description 4
- 235000020971 citrus fruits Nutrition 0.000 abstract description 4
- 239000000839 emulsion Substances 0.000 abstract description 4
- 235000004426 flaxseed Nutrition 0.000 abstract description 4
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
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- 239000000047 product Substances 0.000 description 42
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- 238000006243 chemical reaction Methods 0.000 description 13
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940109275 cyclamate Drugs 0.000 description 2
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- 238000002474 experimental method Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
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- 229910000403 monosodium phosphate Inorganic materials 0.000 description 2
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- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
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- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 235000013757 Juglans Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
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- 229960003438 aspartame Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000003521 protein stability assay Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000029219 regulation of pH Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose fatty acid ester Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a vegetable protein beverage and a preparation method thereof, wherein the vegetable protein beverage comprises the following components: the walnut kernel, the stabilizer and the water, wherein the stabilizer is selected from soybean powder, barley bran powder, oat bran powder, chia seed powder, chestnut powder, linseed powder, carrot powder and citrus powder. The plant protein beverage of the invention mainly uses walnut kernel to provide plant protein, adopts natural plants as emulsion stabilizer, does not contain colloid, and endows the plant protein beverage with abundant nutrient components, excellent flavor and taste and stronger stability. In addition, the preparation method is simple and convenient to operate, is rapid and is suitable for large-scale production.
Description
Technical Field
The present invention relates to the field of food. In particular, the present invention relates to vegetable protein beverages and methods of making the same.
Background
The walnut is a nut of walnut of Juglans of Juglandaceae, and the nut contains abundant unsaturated fatty acid (such as linoleic acid and linolenic acid), microelements (such as zinc, chromium, manganese and iron), vitamins (such as vitamin E and vitamin B), and the like, and can strengthen the elasticity of heart and cerebral vessels, reduce cholesterol, remove free radicals of human bodies, and the like, and is a good product for prolonging life, strengthening brain, improving intelligence, tonifying qi, replenishing blood, maintaining beauty, keeping young, relaxing bowel, warming lung and eliminating dryness.
The walnut milk is a vegetable protein beverage widely favored by consumers, has special walnut fragrant flavor, is a good source of protein, fat, vitamins and various trace elements, wherein the fat content reaches 50% -65%, and is very easy to cause unstable products and the phenomena of floating fat layers, protein precipitation and the like. Thus, the stability requirements for the product are high. In the conventional process, a large amount of conventional colloid such as mono-diglycerol fatty acid ester is added to ensure stability. Thus, the mouth is greasy after drinking, and the addition of large amounts of conventional colloids is not natural and healthy enough. Meanwhile, the walnut is peeled by the traditional process, and then is directly ground into pulp and finally sterilized by a sterilizing kettle, so that the natural flavor of the walnut is lost, and the final product has a single and tedious taste.
Thus, there is still a need for improvement in the current beverage containing walnut kernel vegetable protein and its preparation method.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art to at least some extent. Therefore, the invention provides the vegetable protein beverage and the preparation method thereof, wherein the vegetable protein beverage is mainly prepared from walnut kernels, natural plants are adopted as emulsion stabilizers, no colloid is contained, and the vegetable protein beverage is endowed with rich nutrition components, excellent flavor and taste and stronger stability. In addition, the preparation method is simple and convenient to operate, is rapid and is suitable for large-scale production.
In one aspect of the invention, the invention provides a vegetable protein beverage. According to an embodiment of the present invention, the vegetable protein beverage comprises: the walnut kernel, the stabilizer and the water, wherein the stabilizer is selected from soybean powder, barley bran powder, oat bran powder, chia seed powder, chestnut powder, linseed powder, carrot powder and citrus powder.
The vegetable protein beverage according to the embodiment of the invention mainly comprises the vegetable protein provided by the walnut kernel and does not contain animal protein. However, the fat content in the walnut kernel is higher, so that the system is unstable easily, and phenomena such as fat floating and protein precipitation occur. Further, the inventors found that the above plant-based stabilizer contains a large amount of dietary fiber, which is a cell wall polysaccharide that can be tightly combined with other substances. The fat and protein macromolecules in the vegetable protein beverage are tightly combined together by the polysaccharide, so that the phenomena of fat floating, protein precipitation and the like do not occur in the shelf life, and therefore, the natural plant-derived stabilizer is adopted to replace the traditional colloid emulsion stabilizer, so that the nutritional value, the flavor, the taste and the stability of the product are improved.
According to an embodiment of the present invention, the vegetable protein beverage may further have the following additional technical features:
according to an embodiment of the present invention, the stabilizer is selected from oat bran powder, chia seed powder and chestnut flour, and the mass ratio of oat bran powder, chia seed powder and chestnut flour is (4-8): (1-5): (0.6-1.4).
According to an embodiment of the present invention, the content of the stabilizer is 0.15 to 2 mass% based on the total mass of the vegetable protein beverage.
According to an embodiment of the present invention, the vegetable protein beverage further comprises: sugar raw material, sodium caseinate, edible salt and pH value regulator.
According to an embodiment of the invention, the sugar feedstock is selected from at least one of white granulated sugar, maltose, fructose syrup, glucose syrup, maltitol, sucralose, cyclamate, momordica grosvenori extract and acesulfame potassium.
According to an embodiment of the present invention, the pH adjustor is selected from at least one of sodium bicarbonate, sodium carbonate, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium citrate.
According to an embodiment of the present invention, the vegetable protein beverage comprises: 35-75 parts by weight of a sugar raw material; 35-70 parts by weight of walnut kernel; 1.5 to 20 parts by weight of a stabilizer; 0.5 to 2.5 parts by weight of sodium caseinate; 0.1 to 1 weight portion of edible salt; 0.2 to 0.8 weight portion of sodium bicarbonate; 830 to 930 parts by weight of water.
In a further aspect of the invention, the invention provides a method of preparing a vegetable protein beverage as hereinbefore described. According to an embodiment of the invention, the method comprises: (1) Mixing the walnut kernel, oat bran powder, chia seed powder, chestnut flour, water, and optionally sugar raw materials, sodium caseinate, edible salt and a pH value regulator to obtain a mixture; (2) Subjecting the mixture to a sterilization treatment so as to obtain the vegetable protein beverage. Therefore, the vegetable protein beverage obtained by the method provided by the embodiment of the invention has high nutritive value, good flavor and taste and strong stability.
According to the embodiment of the invention, the walnut kernels are subjected to the following treatment in advance: soaking the walnut kernels in alkali liquor, washing the walnut kernels with water to remove skin and residual alkali liquor, and draining to obtain peeled walnut kernels; soaking the peeled walnut kernels in sugar solution to form sugar coating on the surfaces of the walnut kernels, and then continuously baking the obtained walnut kernels.
According to the embodiment of the invention, the concentration of the sugar solution is 40-60 mass percent, the soaking time is 5-15 min, the soaking temperature is 40-60 ℃, and the thickness of the sugar coating is 1-3 mm.
According to the embodiment of the invention, the concentration of the alkali liquor adopted for soaking is 0.5-2 mass%. According to an embodiment of the invention, the baking treatment is performed by microwave, the temperature is 150-180 ℃, the frequency is 50-100 Hz, and the time is 40-60 minutes.
According to the embodiment of the invention, the sterilization treatment is carried out in an ohmic sterilization mode, the sterilization temperature is 70-80 ℃, and the output power is 75-300 kW.
According to an embodiment of the present invention, step (1) includes: pulping the walnut kernels, oat bran powder, chia seed powder, chestnut rice flour and part of water to obtain slurry; subjecting the slurry to a first filtration and a first homogenization treatment so as to obtain a homogenized product; mixing the homogenized product with a sugar raw material, sodium caseinate, edible salt, a pH value regulator and the balance of the water, and performing second homogenization and second filtration treatment to obtain a mixed solution.
According to an embodiment of the invention, the pH value of the mixed solution is 7.5-8.5.
According to an embodiment of the present invention, in the pulping process, a mass ratio of a total mass of the walnut kernel, oat bran powder, chia seed powder, and chestnut flour to the part of water is not more than 1:8, the temperature of the part of water is 80-95 ℃.
According to an embodiment of the present invention, the particle size of the slurry obtained by the first filtration is 20 to 40 μm, and the particle size of the mixed solution obtained by the second filtration is not more than 20 μm.
According to the embodiment of the invention, the temperature of the first homogenizing treatment and the second homogenizing treatment is 70-75 ℃, and the total pressure is 40-65MPa.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
Embodiments of the present invention are described in detail below. The following examples are illustrative only and are not to be construed as limiting the invention. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The present invention provides a vegetable protein beverage and a method for preparing the same, which will be described in detail below, respectively.
Vegetable protein beverage
In one aspect of the invention, the invention provides a vegetable protein beverage. According to an embodiment of the present invention, a vegetable protein beverage includes: the walnut kernel, the stabilizer and the water, wherein the stabilizer is selected from soybean powder, barley bran powder, oat bran powder, chia seed powder, chestnut powder, linseed powder, carrot powder and citrus powder.
The inventors have found that these plant-based stabilizers contain a large amount of dietary fiber, which is a cell wall polysaccharide that is intimately associated with other substances. The fat and protein macromolecules in the vegetable protein beverage are tightly combined together by the polysaccharide, so that the phenomena of fat floating, protein precipitation and the like are avoided in the shelf life, and the stability is high. Meanwhile, the taste is good. Among them, oat bran powder, chia seed powder and chestnut rice flour are preferable in effect. The three raw materials belong to plant-based stabilizers: natural flavor, certain viscosity, and wide application as natural stabilizer. In addition, the natural plant-based raw material has the plant raw material flavor capable of covering the residual alkali taste of sodium hydroxide brought in during initial peeling of walnut kernel treatment, and meanwhile, the natural plant-based raw material contains a large amount of dietary fibers, and the dietary fibers consist of polysaccharide. The polysaccharide is tightly combined with fat and protein molecules in the system, so that the emulsion stability is realized, and the product has certain viscosity and keeps good stability within the shelf life. In some embodiments, the oat flour, chia seed flour, and chestnut flour are in a mass ratio of (4-8): (1-5): (0.6-1.4). The inventor can further improve the stability and flavor taste of the system and prolong the shelf life of the product by the better proportion, and can be stored for at least six months at normal temperature.
Oat is rich in protein, fat, water-soluble dietary fiber, inorganic elements and unsaturated fatty acid, wherein the water-soluble dietary fiber has good water power, water expansion force and oil holding force, and can maintain uniform distribution of fat and protein molecules in a plant-based system with high fat content of the plant protein beverage. Compared with the product without oat bran powder, the particle size is reduced by analysis of the particle size and a scanning electron microscope, the surface structure is loose, and the honeycomb porous characteristic is generated. In addition, the oat water-soluble dietary fiber has better physiological activity, is considered as high-quality dietary fiber, has the effects of reducing blood sugar and blood lipid, can be fermented in the large intestine, and promotes intestinal health.
According to an embodiment of the present invention, the content of the stabilizer is 0.15 to 2 mass% based on the total mass of the vegetable protein beverage. The inventor obtains the addition amount of the better stabilizer through a large number of experiments, thereby further improving the stability and the flavor and taste of the system.
According to an embodiment of the present invention, the vegetable protein beverage further comprises: sugar raw material, sodium caseinate, edible salt and pH value regulator. Sugar raw materials are added to give the product a better mouthfeel. Sodium caseinate is a high molecular protein, and can improve the protein content and the taste of the product. The addition of the edible salt can relieve the taste brought by adding the alkali in the peeling process, and the edible salt is used as salty flavoring agent to help to cover the bitter and astringent feeling of the alkali in cooperation with the plant-based stabilizer in the aspect of mouthfeel. Meanwhile, salty taste is adopted as the matching, and the flavor release of the walnut is more obvious, so that the flavor of the walnut product is more fragrant and strong. The addition of the pH value regulator can regulate the pH value of the system, ensure the stability of the system, and be beneficial to the Maillard reaction to produce perfume, especially sodium bicarbonate, in the sterilization process, and the Maillard reaction produces reduced ketones and dehydrogenated reduced ketones, which are precursors of a plurality of perfume substances, under alkaline conditions. So that sodium bicarbonate is added and adjusted to alkaline conditions to ensure that the product has better flavor.
According to an embodiment of the invention, the sugar feedstock is selected from at least one of white granulated sugar, maltose, fructose syrup, glucose syrup, maltitol, sucralose, cyclamate, aspartame and acesulfame potassium. Thereby, the taste of the product is further improved.
According to an embodiment of the invention, the pH adjustor is selected from at least one of sodium bicarbonate, sodium carbonate, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate. Thereby, in order to improve the stability of the system. Also, under alkaline conditions, maillard reactions produce reduced ketones and dehydrogenated reduced ketones, which are precursors for many fragrance materials. The pH regulator and the sterilization treatment (especially ohmic sterilization) can synergistically promote the Maillard reaction to produce fragrance. Therefore, the pH value regulating substance is added to regulate to alkaline condition, thus ensuring that the product has better flavor.
According to an embodiment of the present invention, a vegetable protein beverage includes: 35-75 parts by weight of a sugar raw material; 35-70 parts by weight of walnut kernel; 1.5 to 20 parts by weight of a stabilizer; 0.5 to 2.5 parts by weight of sodium caseinate; 0.1 to 1 weight portion of edible salt; 0.2 to 0.8 weight portion of sodium bicarbonate; 830 to 930 parts by weight of water. The inventor obtains the better proportion through a large number of experiments, so that the flavor, taste and stability of the product are further improved, the quality guarantee period is long, and the product can be stored for at least six months at normal temperature.
It should be noted that the vegetable protein beverage may further have substances added conventionally in the beverage field, such as essence, perfume, etc., and specifically may be flexibly selected according to actual situations.
Method for preparing vegetable protein beverage
In a further aspect of the invention, the invention provides a method of preparing a vegetable protein beverage as hereinbefore described. According to the method of the invention, the method comprises: (1) Mixing semen Juglandis, oat bran powder, semen Setariae powder, semen Castaneae powder and water, optionally glycogen, sodium caseinate, edible salt and pH regulator to obtain mixture; (2) The mixture is subjected to a sterilization treatment so as to obtain a vegetable protein beverage. Therefore, the vegetable protein beverage obtained by the method provided by the embodiment of the invention has high nutritive value, good flavor and taste and strong stability. In addition, the method is simple and convenient to operate, is rapid and is suitable for large-scale production.
According to the embodiment of the invention, the walnut kernels are subjected to the following treatment in advance: soaking semen Juglandis in alkali liquor, washing with water to remove skin and residual alkali liquor, and draining to obtain peeled semen Juglandis; soaking peeled semen Juglandis in sugar solution to form sugar coating on the surface of semen Juglandis, and baking.
The walnut kernel is soaked in alkali liquor so as to remove the skin faster and more conveniently. The Maillard reaction can be promoted to occur through the sugar adding baking treatment, and the fragrance of the walnuts is effectively released. After the treatment, the Maillard reaction of the walnut kernels is promoted, so that the flavor of the final product is improved. And sugar is added and sugar coating with the thickness is kept for baking, so that the hardness and toughness of the walnut kernels are ensured to be increased.
According to the embodiment of the invention, the concentration of the alkali liquor adopted for soaking is 0.5-2 mass percent. Therefore, the skin can be removed rapidly, and the loss of the components of the walnut kernel, such as protein, can be avoided.
According to the embodiment of the invention, the concentration of the sugar solution is 40-60 mass percent, the soaking time is 5-15 min, and the soaking temperature is 40-60 ℃. Under the condition, the thickness of sugar coating formed on the surface of the walnut kernel is 1-3mm, and then the obtained walnut kernel is continuously baked. After the treatment, the Maillard reaction of the walnut kernels is promoted, so that the flavor of the final product is improved. Adding sugar and maintaining sugar coating thickness, and baking to ensure increased hardness and toughness of semen Juglandis.
According to the embodiment of the invention, the baking treatment is performed by adopting a microwave mode, the temperature is 150-180 ℃, the frequency is 50-100 Hz, and the time is 40-60 minutes. Because of the high fat content in the walnut kernels, the phenomenon that the surface is burnt and hardened and the inside is not heated easily occurs by adopting a heating and baking mode. By adopting the microwave baking mode, the walnut kernels can be heated uniformly, so that fragrance can be released better.
According to the embodiment of the invention, the sterilization treatment is carried out by adopting an ohmic sterilization mode, the sterilization temperature is 70-80 ℃, and the output power is 75-300 kW. Adopts thermal contact sterilization modes such as sterilization kettles, plate sterilization and the like, and can influence the release of the flavor of the walnut kernels. Compared with ohmic sterilization, the thermal contact sterilization mode of the sterilization kettle and the like can generate Maillard reaction in the sterilization process, so that the release of the fragrant substances is promoted. However, the former is maintained in a heated state for a long time during sterilization, resulting in destruction of nutrients and other fragrant substances, thereby affecting the flavor of the final product. Meanwhile, the long Maillard reaction time can lead to darkening of the product and influence the quality of the product. After thermal contact sterilization, the plant-based raw materials are easy to decompose fatty acid, so that the pH value of the system is reduced. The thermal contact sterilization can maintain the heating process for a long time, and a large amount of fatty acid is generated, so that the pH value is reduced, and the risk of protein precipitation is easy to occur. The pH regulator is added to neutralize fatty acid to regulate pH value, but most pH regulator (such as sodium bicarbonate) belongs to strong alkali weak acid salt, and the regulation of pH value is a mild process, and the pH regulator (sodium bicarbonate) is added to neutralize fatty acid to maintain the alkaline condition of the system, so that the stability of the product in shelf life can not be ensured. While acidic conditions are detrimental to flavor release. The inventors found that decomposition of fatty acids can be effectively avoided by ohmic sterilization. And secondly, ohmic sterilization is adopted, so that the increase of Maillard reaction products can be promoted, and the products contain lignin and hemicellulose which are released, so that the content of total dietary fibers is increased. The dietary fiber improves the water retention and solubility of the whole system, thereby ensuring better stability of the product system. The increase of dietary fiber also improves the nutritional value of the whole product system. Further, the inventors have studied the sterilization temperature and the output power to obtain preferable conditions, whereby harmful bacteria can be effectively killed.
In addition, the sugar baking can generate a first Maillard reaction, and ohmic sterilization and heating can generate a second Maillard reaction. The two heating modes and temperatures are different, so that the generated flavor substances are different. The first sugar adding microwave heating mainly generates burnt and roasted fragrant substances, and the second heating sterilization generates precursors of aromatic substances such as reduced ketones, dehydrogenated reduced ketones and the like under the adjustment of alkaline pH. The two Maillard reactions are overlapped, so that the flavor of the whole product is more plump and rich and has a hierarchy.
According to an embodiment of the present invention, step (1) includes: pulping semen Juglandis, oat bran powder, QIZI powder, semen Castaneae powder and part of water to obtain slurry; subjecting the slurry to a first filtration and a first homogenization treatment so as to obtain a homogenized product; mixing the homogenized product with sugar raw material, sodium caseinate, edible salt, pH regulator and the rest water, homogenizing for the second time and filtering for the second time to obtain mixed solution.
The slurry obtained from the pulping process is subjected to a first filtration process to remove residues and then to a first homogenization process to refine the material. Then mixing with the rest materials and carrying out second homogenization treatment so as to form uniform and refined feed liquid, and finally carrying out second filtration treatment so as to further remove residues and avoid precipitation in the storage process. According to an embodiment of the invention, the pH value of the mixed solution is 7.5-8.5. Thereby contributing to the aroma generated by the subsequent maillard reaction. Under alkaline conditions, maillard reactions produce reduced ketones and dehydrogenated reduced ketones, which are precursors for many fragrance materials. So that sodium bicarbonate is added and adjusted to alkaline conditions to ensure that the product has better flavor.
According to the embodiment of the invention, in the pulping treatment, the mass ratio of the total mass of the walnut kernel, the oat bran powder, the chia seed powder and the chestnut flour to the partial water is not more than 1:8, the temperature of part of water is 80-95 ℃. Thus, by performing the refining process, a uniform and fine slurry can be obtained.
According to an embodiment of the present invention, the particle size of the slurry obtained by the first filtration is 20 to 40 μm, and the particle size of the mixed solution obtained by the second filtration is not more than 20 μm. Thereby facilitating removal of the residue and avoiding precipitation during storage.
According to an embodiment of the invention, the temperature of the first homogenizing treatment and the second homogenizing treatment is 70-75 ℃, and the total pressure is 40-65MPa. Thereby, the materials are more refined.
Those skilled in the art will appreciate that the features and advantages described above with respect to vegetable protein beverages are equally applicable to the method of preparing vegetable protein beverages and are not described in detail herein.
The scheme of the present invention will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present invention and should not be construed as limiting the scope of the invention. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Example 1
In this example, a vegetable protein beverage was prepared according to the following method:
(1) Weighing the raw materials according to a formula.
Table 1: raw material composition table
| Composition of the components | Weight (kg) | Composition of the components | Weight (kg) | Composition of the components | Weight (kg) |
| White sandSugar | 58.0 | Walnut kernel | 65.0 | Oat bran powder | 0.9 |
| Casein acid sodium salt | 2.0 | Edible salt | 0.5 | Qiya seed powder | 0.45 |
| Sodium bicarbonate | 0.2 | Essence | 1.4 | Chestnut rice flour | 0.15 |
| Water and its preparation method | 871.4 |
(2) Pretreatment of walnut kernels:
peeling: the preparation method comprises the steps of weighing all walnut kernels, and soaking the walnut kernels in 0.5% sodium hydroxide solution at 85 ℃ for 8min in a jacketed kettle. And (5) taking out the water for washing to remove the skin and residual alkali liquor. And draining the water when the pH of the detected water reaches 6.5-7.5.
Sugar adding and baking: soaking the processed walnut kernels in syrup solution with sugar concentration of 50%, and keeping at 40 ℃ for 5min, wherein the thickness of sugar coating formed on the surface of the walnut kernels is 1mm.
And (5) taking out and cooling to 20 ℃, and keeping the sugar coating on the surface of the walnut kernel intact and not falling off. Baking in a microwave oven at 180deg.C with frequency of 50hz for 60min.
(3) Pulping: mixing the well-weighed Qiya seeds, oat bran powder, chestnut rice flour and the walnut kernels treated in the step (A), wherein the ratio of the total mass to water is 1:8, the temperature of water is 80-95 ℃, grinding the pulp twice and filtering for the first time, and the grain size of the obtained pulp is 20-40 mu m.
(4) Homogenizing: and (3) homogenizing the treated feed liquid in the step III for the first time. Homogenizing conditions: the homogenizing temperature is 70-75deg.C, and the homogenizing total pressure is 40-65Mpa.
(5) And (3) blending: adding sodium caseinate, sodium chloride and sodium bicarbonate into the feed liquid obtained in the step, and supplementing the rest with water. The pH value is kept to 7.5-8.5.
(6) And (3) flavoring: and (3) adding essence into the feed liquid obtained in the step (II), stirring, and performing secondary filtration.
(7) Homogenizing: and (3) homogenizing the feed liquid obtained in the step (a) for the second time. The homogenizing temperature is 70-75deg.C, and the homogenizing total pressure is 40-65Mpa.
(8) Filtering and filling: and (3) filtering the feed liquid obtained in the step (B) for the third time, wherein the particle size is not more than 20 mu m. And then filling.
(9) Sterilizing: ohmic sterilization is carried out on the feed liquid obtained in the step. The sterilization is carried out in an ohmic heating system, the sterilization temperature is 75 ℃, and the output power is 300kW.
Example 2
(1) Weighing the raw materials according to a formula.
Table 2: raw material composition table
| Composition of the components | Weight (kg) | Composition of the components | Weight (kg) | Composition of the components | Weight (kg) |
| White granulated sugar | 38.0 | Walnut kernel | 56.0 | Oat bran powder | 12.0 |
| Casein acid sodium salt | 0.5 | Edible salt | 0.1 | Qiya seed powder | 6.0 |
| Sodium bicarbonate | 0.8 | Essence | 1.2 | Chestnut rice flour | 2.0 |
| Water and its preparation method | 883.4 |
(2) Pretreatment of walnut kernels:
peeling: the preparation method comprises the steps of weighing all walnut kernels, and soaking the walnut kernels in a 2% sodium hydroxide solution at 88 ℃ for 5min in a jacketed kettle. And (5) taking out the water for washing to remove the skin and residual alkali liquor. And draining the water when the pH of the detected water reaches 6.5-7.5.
Sugar adding and baking: soaking the processed walnut kernels in syrup solution with sugar concentration of 50%, and keeping at 50 ℃ for 15min, wherein the thickness of sugar coating formed on the surface of the walnut kernels is 3mm. And (5) taking out and cooling to 10 ℃, and keeping the sugar coating on the surface of the walnut kernel intact and not falling off. Baking in a microwave oven at 150deg.C and frequency of 100hz for 40min.
(3) Pulping: mixing the well-weighed Qiya seeds, oat bran powder, chestnut flour and the walnut kernels treated in the step (II), wherein the ratio of the total mass to water is 1:10, the temperature of water is 80-95 ℃, grinding the pulp twice and filtering for the first time, and the grain size of the obtained pulp is 20-40 mu m.
(4) Homogenizing: and (3) homogenizing the treated feed liquid in the step III for the first time. Homogenizing conditions: the homogenizing temperature is 70-75deg.C, and the homogenizing total pressure is 40-65Mpa.
(5) And (3) blending: adding sodium caseinate, sodium chloride and sodium bicarbonate into the feed liquid obtained in the step, and supplementing the rest with water. The pH value is kept to 7.5-8.5.
(6) And (3) flavoring: and (3) adding essence into the feed liquid obtained in the step (II), stirring, and performing secondary filtration.
(7) Homogenizing: and (3) homogenizing the feed liquid obtained in the step (a) for the second time. The homogenizing temperature is 70-75deg.C, and the homogenizing total pressure is 40-65Mpa.
(8) Filtering and filling: and (3) filtering the feed liquid obtained in the step (B) for the third time, wherein the particle size is not more than 20 mu m. And then filling.
(9) Sterilizing: ohmic sterilization is carried out on the feed liquid obtained in the step. The sterilization is carried out in an ohmic heating system, the sterilization temperature is 75 ℃, and the output power is 75kW.
Example 3
(1) Weighing the raw materials according to a formula.
Table 3: raw material composition table
| Composition of the components | Weight (kg) | Composition of the components | Weight (kg) | Composition of the components | Weight (kg) |
| White granulated sugar | 45.0 | Walnut kernel | 45.0 | Oat bran powder | 6.0 |
| Casein acid sodium salt | 1.5 | Edible salt | 0.8 | Qiya seed powder | 3.0 |
| Sodium bicarbonate | 0.5 | Essence | 1.0 | Chestnut rice flour | 1.0 |
| Water and its preparation method | 896.2 |
(2) Pretreatment of walnut kernels:
peeling: the preparation method comprises the steps of weighing all walnut kernels, and soaking the walnut kernels in a 1% sodium hydroxide solution at 90 ℃ for 10min in a jacketed kettle. And (5) taking out the water for washing to remove the skin and residual alkali liquor. And draining the water when the pH of the detected water reaches 6.5-7.5.
Sugar adding and baking: soaking the processed walnut kernels in syrup solution with sugar concentration of 50%, and keeping at 45 ℃ for 10min, wherein the thickness of sugar coating formed on the surface of the walnut kernels is 2mm. And (5) taking out and cooling to 15 ℃, and keeping the sugar coating on the surface of the walnut kernel intact and not falling off. Baking in a microwave oven at 160deg.C with a frequency of 70hz for 50min.
(3) Pulping: mixing the well-weighed Qiya seeds, oat bran powder, chestnut rice flour and the walnut kernels treated in the step (A), wherein the ratio of the total mass to water is 1:15, the temperature of water is 80-95 ℃, grinding the pulp twice and filtering for the first time, and the grain size of the obtained pulp is 20-40 mu m.
(4) Homogenizing: and (3) homogenizing the treated feed liquid in the step III for the first time. Homogenizing conditions: the homogenizing temperature is 70-75deg.C, and the homogenizing total pressure is 40-65Mpa.
(5) And (3) blending: adding sodium caseinate, sodium chloride and sodium bicarbonate into the feed liquid obtained in the step, and supplementing the rest with water. The pH value is kept to 7.5-8.5.
(6) And (3) flavoring: and (3) adding essence into the feed liquid obtained in the step (II), stirring, and performing secondary filtration.
(7) Homogenizing: and (3) homogenizing the feed liquid obtained in the step (a) for the second time. The homogenizing temperature is 70-75deg.C, and the homogenizing total pressure is 40-65Mpa.
(8) Filtering and filling: and (3) filtering the feed liquid obtained in the step (B) for the third time, wherein the particle size is not more than 20 mu m. And then filling.
(9) Sterilizing: ohmic sterilization is carried out on the feed liquid obtained in the step. The sterilization is carried out in an ohmic heating system, the sterilization temperature is 75 ℃, and the output power is 200kW.
Example 4
In this example, a vegetable protein beverage was prepared as in example 1, except that the formulation was as follows:
table 4: raw material composition table
| Composition of the components | Weight (kg) | Composition of the components | Weight (kg) | Composition of the components | Weight (kg) |
| White granulated sugar | 58.0 | Walnut kernel | 65.0 | Soybean powder | 0.9 |
| Casein acid sodium salt | 2.0 | Edible salt | 0.5 | Barley bran powder | 0.45 |
| Sodium bicarbonate | 0.2 | Essence | 1.4 | Carrot powder | 0.15 |
| Water and its preparation method | 871.4 |
Example 5
In this example, a vegetable protein beverage was prepared as in example 1, except that the formulation was as follows:
table 5: raw material composition table
| Composition of the components | Weight (kg) | Composition of the components | Weight (kg) | Composition of the components | Weight (kg) |
| White granulated sugar | 58.0 | Walnut kernel | 65.0 | Soybean powder | 0.9 |
| Casein acid sodium salt | 2.0 | Edible salt | 0.5 | Linseed powder | 0.45 |
| Sodium bicarbonate | 0.2 | Essence | 1.4 | Citrus powder | 0.15 |
| Water and its preparation method | 871.4 |
Comparative example 1
A vegetable protein beverage was prepared as in example 1, except that oat bran powder, chia seed powder and chestnut flour were replaced with equal amounts of glycerol monostearate, sucrose fatty acid ester and carrageenan, respectively.
Comparative example 2
A vegetable protein beverage was prepared as in example 1, except that oat bran powder was replaced with soy flour.
Comparative example 3
A vegetable protein beverage was prepared as in example 1, except that the oat bran powder, chia seed powder and chestnut flour were added in amounts of 0.9kg, 0.6kg, 0.3kg, respectively, and the amount of water was varied to a total weight of 1000kg.
Comparative example 4
A vegetable protein beverage was prepared as in example 1, except that the oat bran powder, chia seed powder and chestnut flour were added in amounts of 0.3kg, respectively, and the amount of water was varied to a total weight of 1000kg.
Sensory evaluation
The taste test of the products was carried out using the dairy products obtained in examples 1 to 5 and comparative examples 1 to 4 as experimental samples: number of test persons: 400 people; the test mode is as follows: the characteristic flavor, the taste, the aftertaste, the sweetness, the color approval and other indexes of the product are evaluated in a tasting mode, and the method is carried out in a unnamed scoring mode, wherein the full scale of sweetness and color is 10 points, the full scale of other indexes is 20 points, and the higher the score of each index is, the better the expression effect is. Statistical analysis was performed on the tasting results, and the results are shown in Table 6. It can be seen that the overall mouthfeel of the products of examples 1-5 is better, with the effects of examples 1-3 being better.
Table 6: product taste index test data sheet
Stability analysis
The dairy products of examples 1 to 5 and comparative examples 1 to 4 were used as experimental samples, and the products were examined under static observation at ambient temperature (25 ℃) to observe the floating of fat and to detect the amount of protein precipitated.
Protein stability assay: a certain amount of the product was weighed, the supernatant of the product was poured out, the amount of the precipitate (wet weight) was directly measured by a differential method, and the proportion of the precipitate to the total weight was calculated, thereby reflecting the precipitation condition of the protein, and the results are shown in table 7. It can be seen that the vegetable protein beverage obtained in examples 1-3 has good overall stability, and the stability is superior to that of similar market products, and meets the requirements of market nutrition, health and safety. The product obtained in comparative example 1 has good stability and the products obtained in comparative examples 1 to 4 have lower stability.
Table 7: product stability table
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In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, the different embodiments or examples described in this specification and the features of the different embodiments or examples may be combined and combined by those skilled in the art without contradiction.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (11)
1. A vegetable protein beverage, characterized in that it comprises:
35-75 parts by weight of a sugar raw material;
35-70 parts by weight of walnut kernels;
1.5-20 parts by weight of a stabilizer;
0.5-2.5 parts by weight of sodium caseinate;
0.1-1 parts by weight of edible salt;
0.2-0.8 parts by weight of sodium bicarbonate;
830-930 parts by weight of water;
the stabilizer is selected from oat bran powder, chia seed powder and chestnut rice flour, and the mass ratio of the oat bran powder to the chia seed powder to the chestnut rice flour is 6:3:1;
the content of the stabilizer is 0.15-2 mass% based on the total mass of the vegetable protein beverage.
2. A method of preparing the vegetable protein beverage of claim 1, comprising:
(1) Mixing the walnut kernel, oat bran powder, chia seed powder, chestnut rice flour, water, sugar raw materials, sodium caseinate, edible salt and sodium bicarbonate to obtain a mixture;
(2) Subjecting said mixture to a sterilization treatment so as to obtain said vegetable protein beverage;
wherein step (1) comprises:
pulping the walnut kernels, oat bran powder, chia seed powder, chestnut rice flour and part of water to obtain slurry;
subjecting the slurry to a first filtration and a first homogenization treatment so as to obtain a homogenized product;
mixing the homogenized product with a sugar raw material, sodium caseinate, table salt, sodium bicarbonate and the remaining part of the water, a second homogenizing and a second filtering treatment to obtain a mixture.
3. The method according to claim 2, wherein the walnut kernels are previously subjected to the following treatments:
soaking the walnut kernels in alkali liquor, washing the walnut kernels with water to remove skin and residual alkali liquor, and draining to obtain peeled walnut kernels;
soaking the peeled walnut kernels in sugar solution to form sugar coating on the surfaces of the walnut kernels, and then continuously baking the obtained walnut kernels.
4. A method according to claim 3, wherein the concentration of the sugar solution is 40-60 mass%, the dipping time is 5-15 min, the dipping temperature is 40-60 ℃, and the thickness of the sugar coating is 1-3 mm.
5. The method according to claim 3, wherein the concentration of the alkali solution used for the soaking is 0.5-2 mass%.
6. A method according to claim 3, wherein the baking treatment is carried out by microwaves at a temperature of 150 to 180 ℃ and a frequency of 50 to 100hz for a period of 40 to 60 minutes.
7. The method according to claim 2, wherein the sterilization treatment is performed by ohmic sterilization, the sterilization temperature is 70-80 ℃, and the output power is 75-300 kw.
8. The method of claim 2, wherein the pH of the mixture is 7.5 to 8.5.
9. The method according to claim 2, wherein in the pulping process, a mass ratio of a total mass of the walnut kernel, oat bran powder, chia seed powder and chestnut flour to the portion of water is not more than 1:8, the temperature of the part of water is 80-95 ℃.
10. The method of claim 2, wherein the slurry obtained by the first filtration has a particle size of 20-40 μm and the mixed solution obtained by the second filtration has a particle size of not more than 20 μm.
11. The method according to claim 2, wherein the temperature of the first and second homogenization treatments is 70-75 ℃ and the total pressure is 40-65mpa.
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| CN116098200B (en) * | 2023-04-11 | 2023-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk-containing composite plant protein beverage and preparation method thereof |
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