CN113875821A - Preparation method of mesona blume-gomuti palm composite nut drink - Google Patents
Preparation method of mesona blume-gomuti palm composite nut drink 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
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- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
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- 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
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- 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
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- A23V2400/113—Acidophilus
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- 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
- A23V2400/125—Casei
Abstract
The invention discloses a preparation method of a sianchau-gomuti palm compound nut beverage, which comprises a gomuti palm powder processing technology, a 'sianchau-gomuti palm' dew technology and a macadamia nut milk beverage emulsification system research, wherein ultrasonic-assisted extraction is utilized to carry out ultrasonic treatment on gomuti palmi to obtain crushing, breaking, cavitation, local shearing and quality removal reconstruction of 'gomuti palm wood chips', in a milk tea powder ball manufacturing technology, the gomuti palm powder is used for replacing traditional starch, local characteristic resources of gomuti palmi and sianchau are used as a basis, scientific and technological progress is used as a power, after the implementation of a project is finished, the product structure is better optimized, and the conversion from primary processing to deep processing of the food industry is gradually realized.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a preparation method of a sianchau-gomuti palm composite nut beverage.
Background
Since the sugar palm powder and the common macrocarpium herb are important plant resources used as both medicine and food, are taken as good natural green health care products, and nowadays the sugar palm powder and the common macrocarpium herb are taken as raw materials for developing green, healthy and high-quality functional drinks, have great market demands and wide commercial market prospects, and meanwhile, macadimia nuts can be directly taken as snacks after being baked, and can be used for ingredients or decoration of cakes, candies and the like to improve the product quality due to special fragrance, attractive color and good texture, the macadimia nuts are more and more favored by young people, particularly young women in recent years, have better economic benefits, and the research and development of the common macrocarpium herb-macadimia nut-common macrocarpium herb composite functional drink can be convenient for people to drink, can play a health care role, and can endow the macadimia milk drink with thicker and mellow flavor, meanwhile, market demands are enriched, and economic development is promoted.
Disclosure of Invention
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a Mesona chinensis-Arenga pinnata compound nut drink comprises a sugar palm powder processing technology, a Mesona chinensis-Arenga pinnata juice technology and a macadimia nut milk beverage emulsification system research, wherein ultrasonic-assisted extraction is utilized to carry out ultrasonic treatment on sugar palms to obtain crushing, breaking, cavitation, local shearing and quality removal reconstruction of sugar palm sawdust, in a milk tea powder ball manufacturing technology, sugar palm powder is used for replacing traditional starch, other raw materials are used for assisting, according to a certain proportion, a novel sugar palm powder ball with moderate elasticity and smooth taste is developed, sugar palm starch is introduced on the basis of the Mesona chinensis juice, sugar palm starch is used as a main raw material, a sugar palm starch hydrolysis solution is obtained through the processes of soaking, liquefying, boiling, filtering and the like, a certain amount of alpha-amylase is selected to be liquefied at the temperature of 75 ℃ for a plurality of hours, starch syrup is obtained, and various yeasts or lactic acid bacteria are introduced for fermentation, under certain conditions, a novel 'immortal grass-gomuti palm' beverage product is prepared, and the macadamia nut health beverage with obvious flavor characteristics, good stability and high nutritional value is developed by regulating and controlling the oil/protein/sugar ratio, the droplet composition and the droplet size in the macadamia nut milk and coordinating with a system ionic strength control technology and a characteristic flavor substance embedding technology.
Preferably, the liquid-material ratio is determined according to the following ratio of 1: 6. 1: 7. 1: 8. 1: 9. 1: weighing crushed wood chips of the peach palm, weighing deionized water according to the proportion of 10, extracting at the ultrasonic temperature of 50 ℃, the ultrasonic power of 200W and the ultrasonic time of 90min, filtering, centrifuging, washing, precipitating, dehydrating and drying, and then calculating the extraction rate of the sugar palm powder to determine the optimal liquid material proportion.
Preferably, reasonable processing conditions are determined through the screening of food emulsifiers, the determination of an emulsification system, the control of emulsification conditions, the adjustment of homogenization strength and the research on the influence of a sterilization process on nutritional ingredients and functional factors, so that the Australian fermented milk beverage with a certain shelf life, good product quality and stability is obtained.
Preferably, the ultrasonic temperature is determined by setting the ultrasonic temperature at 45 ℃, 50 ℃, 55 ℃ and 60 ℃ according to the ratio of liquid to material of 1: extracting under the conditions of 8,200W ultrasonic power and 90min ultrasonic time, filtering, centrifuging, washing and precipitating, calculating the extraction rate of sugar palm powder after dehydration and drying, and determining the optimal ultrasonic temperature.
Preferably, the research shows that the technology for producing the enzyme by using the macadamia nut, the screening of strains such as lactobacillus casei, lactobacillus acidophilus and the like, the proportioning and adding of auxiliary materials and the optimization of the fermentation and enzymolysis processes are realized.
Preferably, the ultrasonic time is determined according to 60min, 75min, 90min, 105min and 120min, and the ultrasonic time is determined according to the liquid-material ratio of 1: and 8, extracting under the conditions of ultrasonic temperature and 200W ultrasonic power, filtering, centrifuging, washing and precipitating, and calculating the extraction rate of the sugar palm powder after dehydration and drying to determine the optimal ultrasonic time.
Preferably, the multi-phase dispersion effect of the emulsion system is studied by particle size and potential analysis methods, the homogenization strength is adjusted to obtain a macadamia nut emulsion system with fine particles, uniform dispersion and multi-phase stability, a food emulsifier such as glyceryl monostearate is added, the stabilization effect of emulsions such as oil-in-water (O/W), water-in-oil (W/O), or double emulsion (W/O/W, O/W/O) is analyzed, and an appropriate emulsifier is selected and the addition amount is determined.
Compared with the prior art, the invention has the beneficial effects that:
the method is based on local characteristic resources of gomuti palm and sianchau, takes scientific and technological progress as power, enables the product structure to be better optimized after the project implementation is completed, gradually realizes the conversion from primary processing to fine and deep processing of the food industry, changes from the traditional process to the modern process, changes from a single product type to comprehensive utilization and circular economy, promotes the conversion from resource advantages and location advantages to product advantages and economic advantages of the Guangxi food industry, builds a technical innovation platform of the macadamia nut healthy drink, takes technical innovation and industrialization demonstration as a core, fully utilizes the foundation of the southern Asia tropical agricultural science institute of Guangxi, the south Jiangnan university in the directions of germplasm resource innovation utilization, fruit processing, byproduct comprehensive utilization and the like, and mainly develops key technical research on the nutrient function evaluation of the macadamia nuts and the development of series healthy drinks.
Drawings
FIG. 1 is a process diagram of sugar palm powder processing according to the present invention;
FIG. 2 is a process diagram of "Xiancao-sugar palm" syrup according to the present invention;
FIG. 3 is a diagram of the emulsification system of macadamia nut milk beverage of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Referring to fig. 1-3, the present invention provides a technical solution: a preparation method of a Mesona chinensis-sugar palm compound nut drink comprises a sugar palm powder processing technology, a Mesona chinensis-sugar palm syrup technology and a macadimia nut milk beverage emulsification system research, ultrasonic-assisted extraction is utilized, sugar palm ultrasonic treatment is carried out to obtain crushing, breaking, cavitation, local shearing and quality removal reconstruction of sugar palm wood chips, in a milk tea powder ball manufacturing technology, sugar palm powder is used for replacing traditional starch, other raw materials are used for assisting, according to a certain proportion, a novel sugar palm powder ball with moderate elasticity, smooth taste and novel sugar palm ball is developed, sugar palm starch is introduced on the basis of the Mesona chinensis syrup, the sugar palm starch is used as a main raw material, a sugar palm starch hydrolysis solution is obtained through the processes of soaking, liquefying, boiling, filtering and the like, a certain amount of alpha-amylase is selected for liquefying for hours at the temperature of 75 ℃, starch syrup is obtained, and various yeasts or lactic acid bacteria are introduced for fermentation, under certain conditions, a novel 'immortal grass-gomuti palm' beverage product is prepared, and the macadamia nut health beverage with obvious flavor characteristics, good stability and high nutritional value is developed by regulating and controlling the oil/protein/sugar ratio, the droplet composition and the droplet size in the macadamia nut milk and coordinating with a system ionic strength control technology and a characteristic flavor substance embedding technology.
Determining the liquid-material ratio according to the ratio of 1: 6. 1: 7. 1: 8. 1: 9. 1: weighing crushed wood chips of the peach palm, weighing deionized water, extracting at 50 ℃ of ultrasonic temperature, 200W of ultrasonic power and 90min of ultrasonic time, filtering, centrifuging, washing, precipitating, dehydrating and drying, calculating the extraction rate of the sugar palm powder, determining the optimal liquid material proportion, researching the multiphase dispersion effect of an emulsification system according to a particle size and potential analysis method, adjusting the homogenization strength to obtain a macadamia nut emulsification system with fine particles, uniform dispersion and stable multiphase, adding food emulsifiers such as glyceryl monostearate and the like, analyzing the stable effect of emulsions such as oil-in-water (O/W), water-in-oil (W/O) or double-emulsion (W/O/W, O/W/O) and the like, selecting a proper emulsifier and determining the addition amount.
Through the screening of food emulsifier, the determination of emulsification system, the control of emulsification condition, the adjustment of homogeneity strength and the research on the influence of sterilization process on nutrient components and functional factors, the reasonable processing conditions are determined to obtain the Australian fermented milk beverage with certain shelf life and good and stable product quality, and the research shows that the technology process for producing enzyme by utilizing Australian nuts, the screening of strains such as lactobacillus casei, lactobacillus acidophilus and the like, the proportioning and addition of auxiliary materials and the optimization of fermentation and enzymolysis processes are obtained.
The ultrasonic temperature is determined according to the ultrasonic temperature set at 45 ℃, 50 ℃, 55 ℃ and 60 ℃, and the ratio of liquid to material is 1: extracting under the conditions of ultrasonic power of 8,200W and ultrasonic time of 90min, filtering, centrifuging, washing and precipitating, calculating the extraction rate of sugar palm powder after dehydration and drying, determining the optimal ultrasonic temperature, setting the ultrasonic time according to the ultrasonic time of 60min, 75min, 90min, 105min and 120min, and setting the liquid-material ratio to be 1: and 8, extracting under the conditions of ultrasonic temperature and 200W ultrasonic power, filtering, centrifuging, washing and precipitating, and calculating the extraction rate of the sugar palm powder after dehydration and drying to determine the optimal ultrasonic time.
The working principle is as follows: placing the gomuticarpus jelly in a refrigerator for refrigeration for 90min, taking out the gomuticarpus jelly and recovering to room temperature for texture test, using a P/50 probe, testing the gomuticarpus jelly at a speed of 2.0mm/s before testing, a speed of 1.0mm/s after testing and a compression deformation quantity of 50%, adopting a TPA mode to test texture characteristic indexes of the gomuticarpus jelly to obtain texture parameters such as elasticity, hardness, chewiness and adhesiveness of the gomuticarpus jelly, taking sensory evaluation of the gomuticarpus jelly as a vertical coordinate, performing linear fitting by taking each influence factor as a horizontal coordinate, and comparing the correlation of each factor so as to determine main influence factors on the quality of the gomuticarpus jelly, organically combine the excellent effect of probiotics with the functional activity of byproducts after the processing of the macadamia nuts, and break through multiple technical approaches such as biological modification of proteins, biological preparation of bioactive peptides, biological preparation of proteins, biological preparation of bioactive peptides, and enzyme application technology, The method comprises the following steps of performing polysaccharide depolymerization and conversion technology, performing enzyme catalysis and conversion key technology in byproducts after biological modification, screening probiotic strains suitable for macadimia nut fermented milk processing, developing a compound microbial starter, researching key technologies such as high-density fermentation and high-activity maintenance of probiotics, optimizing key factors influencing the fermentation process and the quality of enzyme products, and providing technical support for industrial application of the probiotics. According to the staged culture technology based on the microbial fermentation metabolic characteristics, the microbial growth and metabolism are realized by regulating and controlling the production fermentation conditions, probiotics are adopted for fermenting and producing enzymes, and the mesona chinensis-macadamia nut-gomuti palm composite functional drink with different functions and flavor types is researched and developed through the difference of compatible raw materials.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A preparation method of a sianchau-arenga pinnata compound nut drink comprises a arenga pinnata powder processing technology, a sianchau-arenga pinnata dew technology and a macadamia nut milk beverage emulsification system research, and is characterized in that: the method comprises the steps of utilizing ultrasonic wave to assist extraction, carrying out ultrasonic treatment on sugar palm to obtain crushing, breaking, cavitation, local shearing and quality removal reconstruction of 'sugar palm wood chips', in a milk tea powder ball manufacturing process, replacing traditional starch with sugar palm powder, supplementing other raw materials, developing a novel sugar palm powder ball with moderate elasticity and smooth taste according to a certain proportion, introducing sugar palm starch on the basis of the immortal grass juice, using the sugar palm powder as a main raw material, preparing a sugar palm starch hydrolysis solution by the processes of soaking, liquefying, boiling, filtering and the like, selecting a certain amount of alpha-amylase, liquefying for a plurality of hours at the temperature of 75 ℃, obtaining starch syrup, introducing various yeasts or yeasts for fermentation, preparing a novel 'immortal grass-sugar palm' beverage product under a certain condition, and regulating and controlling the oil/protein/sugar proportion in the macadamia nut milk, The macadimia nut healthy drink with obvious flavor characteristics, good stability and high nutritional value is developed by a droplet composition, a droplet size, a cooperative system ionic strength control technology and a characteristic flavor substance embedding technology.
2. The method for preparing the mesona blume-gomuti palm compound nut drink according to claim 1, wherein the method comprises the following steps: the liquid-material ratio is determined according to the following ratio of 1: 6. 1: 7. 1: 8. 1: 9. 1: weighing crushed wood chips of the peach palm, weighing deionized water according to the proportion of 10, extracting at the ultrasonic temperature of 50 ℃, the ultrasonic power of 200W and the ultrasonic time of 90min, filtering, centrifuging, washing, precipitating, dehydrating and drying, and then calculating the extraction rate of the sugar palm powder to determine the optimal liquid material proportion.
3. The method for preparing the mesona blume-gomuti palm compound nut drink according to claim 1, wherein the method comprises the following steps: the reasonable processing conditions are determined by the screening of food emulsifying agents, the determination of an emulsifying system, the control of emulsifying conditions, the adjustment of homogenizing strength and the research on the influence of a sterilization process on nutrient components and functional factors, so that the Australian fermented milk beverage with a certain shelf life, good product quality and stability is obtained.
4. The method for preparing the mesona blume-gomuti palm compound nut drink according to claim 1, wherein the method comprises the following steps: the ultrasonic temperature is determined according to the ultrasonic temperature set at 45 ℃, 50 ℃, 55 ℃ and 60 ℃, and the ratio of liquid to material is 1: extracting under the conditions of 8,200W ultrasonic power and 90min ultrasonic time, filtering, centrifuging, washing and precipitating, calculating the extraction rate of sugar palm powder after dehydration and drying, and determining the optimal ultrasonic temperature.
5. The method for preparing the mesona blume-gomuti palm compound nut drink according to claim 1, wherein the method comprises the following steps: the research shows that the technology for producing the ferment by using the macadimia nuts, the screening of strains such as lactobacillus casei, lactobacillus acidophilus and the like, the proportioning and adding of auxiliary materials and the optimization of the fermentation and enzymolysis processes are realized.
6. The method for preparing the mesona blume-gomuti palm compound nut drink according to claim 1, wherein the method comprises the following steps: the ultrasonic time is determined according to the ultrasonic time setting of 60min, 75min, 90min, 105min and 120min, and the ultrasonic time setting is carried out according to the liquid-material ratio of 1: and 8, extracting under the conditions of ultrasonic temperature and 200W ultrasonic power, filtering, centrifuging, washing and precipitating, and calculating the extraction rate of the sugar palm powder after dehydration and drying to determine the optimal ultrasonic time.
7. The method for preparing the mesona blume-gomuti palm compound nut drink according to claim 1, wherein the method comprises the following steps: according to the particle size and potential analysis method, the multiphase dispersion effect of an emulsion system is researched, the homogenizing strength is adjusted, the macadamia nut emulsion system with fine particles, uniform dispersion and stable multiphase is obtained, food emulsifiers such as glyceryl monostearate and the like are added, the stabilizing effect of emulsions such as oil-in-water (O/W), water-in-oil (W/O) or double emulsion (W/O/W, O/W/O) is analyzed, and a proper emulsifier is selected and the adding amount is determined.
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Citations (11)
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| CN106107337A (en) * | 2016-06-24 | 2016-11-16 | 岑溪市中林食品有限公司 | The preparation method of macadimia nut beverage |
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| CN109122879A (en) * | 2018-08-27 | 2019-01-04 | 广西南亚热带农业科学研究所 | A kind of Queensland nut fruit milk drink and preparation method thereof |
| CN109699748A (en) * | 2019-01-12 | 2019-05-03 | 广西南亚热带农业科学研究所 | A kind of Queensland nut beverage and preparation method thereof |
| CN110859224A (en) * | 2019-11-26 | 2020-03-06 | 云南省热带作物科学研究所 | Vegetable protein beverage macadimia nut milk and preparation method thereof |
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- 2021-10-14 CN CN202111200018.2A patent/CN113875821A/en active Pending
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| GB101406A (en) * | 1915-09-09 | 1917-06-07 | Wahl Henius Res Lab | Improved Manufacture of Worts, Fermented and Distilled Beverages, and other Products Resulting from the Mashing of Starchy Materials. |
| CN102948743A (en) * | 2011-08-29 | 2013-03-06 | 董根荣 | Preparation method of gomuti palm powder |
| CN102389146A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadimia nut protein beverage and processing method thereof |
| CN102511587A (en) * | 2012-01-06 | 2012-06-27 | 安徽蒙记生物科技有限公司 | Processing method of pearl milk tea |
| CN103462155A (en) * | 2013-08-16 | 2013-12-25 | 山东中酿食品有限公司 | Preparation method for fermented beverage |
| CN104431681A (en) * | 2014-06-13 | 2015-03-25 | 周芬 | Powder and granule sugar palm powder and preparation method thereof |
| CN106107337A (en) * | 2016-06-24 | 2016-11-16 | 岑溪市中林食品有限公司 | The preparation method of macadimia nut beverage |
| CN107637661A (en) * | 2017-10-25 | 2018-01-30 | 岑溪市金特澳洲坚果发展中心 | The preparation method of Macadimia nut protein beverage |
| CN109122879A (en) * | 2018-08-27 | 2019-01-04 | 广西南亚热带农业科学研究所 | A kind of Queensland nut fruit milk drink and preparation method thereof |
| CN109699748A (en) * | 2019-01-12 | 2019-05-03 | 广西南亚热带农业科学研究所 | A kind of Queensland nut beverage and preparation method thereof |
| CN110859224A (en) * | 2019-11-26 | 2020-03-06 | 云南省热带作物科学研究所 | Vegetable protein beverage macadimia nut milk and preparation method thereof |
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