CN114568533A - Flaxseed kernel beverage and preparation method thereof - Google Patents

Abstract

The application relates to the technical field of food, and particularly discloses a linseed kernel beverage and a preparation method thereof. The linseed kernel beverage comprises the following components in parts by weight: 3-5 parts of peeled flaxseed kernel, 0.03-0.1 part of stabilizer, 0.1-0.4 part of emulsifier, 2-4 parts of sweetener, 0.1-0.4 part of antioxidant, 0.5-1 part of quality improver and 50-60 parts of water; the stabilizer comprises the following components in parts by weight: 1.5-2 parts of sodium caseinate, 1-1.5 parts of modified starch, 0.4-0.8 part of microcrystalline cellulose, 0.8-1.2 parts of guar gum and 1-2 parts of composite synergist. The linseed kernel beverage has the advantages of fine and smooth tissue, pure taste, no precipitation, layering and fat floating after standing for one year, and long shelf life.

Description

Flaxseed kernel beverage and preparation method thereof

Technical Field

The application relates to the technical field of food, in particular to a linseed kernel beverage and a preparation method thereof.

Background

The linseed is rich in alpha-linolenic acid, lignan and high-quality protein, is a good source of phenolic compounds, soluble dietary fibers and other nutrient substances, and has the functions of reducing blood cholesterol and blood fat, preventing cardiovascular and cerebrovascular diseases, preventing diabetes, enhancing immunity and the like.

The vegetable protein beverage is a milk beverage prepared by using plant nuts, fruit pulp and the like as raw materials through processes of grinding, blending, sterilizing and the like, and has rich nutritional value. Compared with animal protein milk beverage, the product has high unsaturated fatty acid content and low cholesterol content, and can be used for preventing cardiovascular disease, cerebrovascular disease, diabetes, etc.

In the prior art, chinese patent application No. CN201710310585.0 discloses a flaxseed kernel protein beverage and a preparation method thereof, the flaxseed kernel protein beverage comprises the following components by weight percent: 3 to 10 percent of flaxseed kernel, 0.001 to 0.01 percent of flaxseed gum, 0.005 to 0.03 percent of xanthan gum, 0.05 to 0.11 percent of glycerin monostearate, 0.02 to 0.08 percent of sucrose fatty acid ester, 2 to 4 percent of sweetening agent, 0.01 to 0.03 percent of sodium bicarbonate and the balance of water.

The conventional linseed kernel protein beverage has the advantages of high yield and low processing difficulty, but the vegetable protein beverage is rich in protein, fat and sugar, has a pH of about 7 and is very suitable for the growth and propagation of microorganisms, and the microorganisms are continuously propagated by utilizing nutrient substances in the beverage, so that the nutrient substances such as sugar, protein and the like in the beverage are decomposed, the pH is changed, the flavor is deteriorated, the layering and precipitation phenomena are generated, the quality and the quality of the product are reduced, and the quality guarantee period of the beverage is shortened.

Disclosure of Invention

In order to improve the storage stability of the linseed kernel vegetable protein beverage and prolong the shelf life of the linseed kernel vegetable protein beverage, the application provides the linseed kernel beverage and the preparation method thereof.

In a first aspect, the application provides a flaxseed kernel beverage, which adopts the following technical scheme:

a linseed kernel beverage comprises the following components in parts by weight: 3-5 parts of peeled flaxseed kernels, 0.03-0.1 part of stabilizer, 0.1-0.4 part of emulsifier, 2-4 parts of sweetener, 0.1-0.4 part of antioxidant and 50-60 parts of water;

the stabilizer comprises the following components in parts by weight: 1.5-2 parts of sodium caseinate, 1-1.5 parts of modified starch, 0.4-0.8 part of microcrystalline cellulose, 0.8-1.2 parts of guar gum and 1-2 parts of composite synergist.

By adopting the technical scheme, on the basis of adopting the peeled linseed kernels as the main raw material, the slurry of the crushed linseed kernels contains more grease, the grease is mixed with water to form an oil-in-water type emulsion, after the emulsifier is added, the emulsifier can form an interface film between two phases, the emulsifier adsorbed on the periphery of the film has more molecules, the density is higher, the film strength is enhanced, and the stability of the emulsion is enhanced; in addition, sodium caseinate, modified starch, microcrystalline cellulose, guar gum and a composite synergist are used for preparing the stabilizer, wherein the sodium caseinate can increase the gelling capacity of the beverage, increase the viscosity, improve the mouthfeel, prevent fat from being separated out and improve the stability; the modified starch has good water solubility, and the paste viscosity, the transparency and the stability are good, the microcrystalline cellulose has strong water absorption, and can generate gel after strong shearing action in an aqueous medium, so that an aqueous phase in an oil-water emulsion can be thickened and gelatinized, the beverage is prevented from being layered, the stability of the beverage is ensured, the aqueous solution of the guar gum has higher adhesion, the viscosity of the aqueous phase is improved, the separation rate of the aqueous phase and an oil phase is reduced, the stability is improved, the synergistic effect of various components is realized, the stability of the linseed kernel beverage can be effectively improved, and the phenomena of layering, precipitation and the like are not easy to occur during storage.

Preferably, the modified starch is prepared by the following method: oxidizing 15-20% rice starch milk, and performing microwave treatment for 2-4min under the power of 500-520W; then mixing with sodium polyphosphate, triethylamine and N, N-dimethylformamide, adjusting the pH value to 9.5-10, heating to 100-120 ℃, stirring for 2-2.5h, washing with deionized water for 3-5 times, and drying at 80-90 ℃.

By adopting the technical scheme, the rice starch contains a plurality of hydroxyl groups, the hydroxyl groups have the chemical reaction characteristic of alcoholic hydroxyl groups and can react with a plurality of compounds, when some compounds contain two or more groups capable of reacting with the hydroxyl groups, cross-linking can be formed between the hydroxyl groups of the same molecule or different molecules, sodium polyphosphate is adopted as a cross-linking agent and can perform esterification reaction with the hydroxyl groups on the rice starch molecules to generate sodium polysulfate cross-linked starch, the structure is fine and uniform, the tissue state of the drink can be improved, in addition, the freeze-thaw stability of the cross-linked rice starch is improved, free water cannot be separated out after low-temperature freezing, and therefore, the stability of the cross-linked rice starch cannot be influenced after low-temperature storage; in addition, the anti-coagulation property of the cross-linked rice starch is reduced, so that the oxidized rice starch prepared under the microwave condition before the rice starch is cross-linked with the sodium polyphosphate improves the adhesiveness of the starch, and after the starch reacts with the sodium polyphosphate, the anti-coagulation effect is improved, and the stability improvement effect on the linseed kernel beverage is enhanced. .

Preferably, the antioxidant comprises rosemary extract, vitamin E and tocopherol in a mass ratio of 0.3-0.5:0.4-0.7: 1.

By adopting the technical scheme, the main components of the rosemary extract comprise rosmarinic phenol, carnosol and carnosic acid, so that the rosemary extract has stronger antioxidant activity, fat in the linseed kernel beverage is prevented from being oxidized and rancid, the vitamin E can prevent the oxidation of unsaturated fatty acid, and the tocopherol can obviously reduce the content of lipid oxidation products in the linseed kernel beverage, thereby improving the oxidation stability of the beverage and the storage stability of the beverage.

Preferably, the composite synergist comprises sodium alginate, carrageenan and sodium carboxymethylcellulose in a mass ratio of 1:1.5-2: 0.6-1.

By adopting the technical scheme, the carrageenan, the sodium alginate and the sodium carboxymethylcellulose are used as the synergist of the stabilizer, so that the stabilizing effect of the stabilizer on the linseed kernel beverage can be further improved.

Preferably, the emulsifier is glyceryl monostearate, Span20 and Tween60 in a mass ratio of 1:4-4.5: 4.5-5.

By adopting the technical scheme, the mixed emulsifier compounded by glyceryl monostearate, Span20 and Tween60 is adopted, when the mixed emulsifier is adsorbed on an oil-water interface of a drink, the molecules interact with each other and even form a complex, and due to the strong action among the molecules, the interfacial tension is reduced to be lower, the adsorption quantity of the emulsifier on the interface is increased, the tighter arrangement is formed, the strength of an interfacial film is increased, and the stability of the emulsion is increased; the glyceryl monostearate and the Span20 have good lipophilicity, particularly the lipophilic group of the Span20 is similar to the structure of the fat component of the linseed kernel, meanwhile, the HLB values of the glyceryl monostearate and the Span20 are different by 4.8, the HLB values of the Span20 and the Tween60 are different by 6.3, and the three are matched with each other to have good combination effect.

Preferably, the sweetener is selected from one or more of white granulated sugar, maltitol, xylitol and complex sugar alcohol.

In a second aspect, the application provides a preparation method of a linseed kernel beverage, which adopts the following technical scheme: a preparation method of a linseed kernel beverage comprises the following steps:

baking: baking 3-5 parts of peeled linseed kernels at the temperature of 130-150 ℃ until the moisture content of the linseed kernels is less than 5 percent;

soaking: soaking the baked semen Lini with 0.5-0.8% sodium bicarbonate for 40-50 min;

grinding: mixing the soaked semen Lini and water at a ratio of 1:5-6, heating to 75-80 deg.C, grinding into slurry, sieving with 200 mesh sieve, standing for 20-30min, and centrifuging for 5-10min to obtain slurry;

preparing materials: mixing the slurry with 50-60 parts of water, then adding 0.1-0.4 part of antioxidant, 0.03-0.1 part of stabilizer, 0.1-0.4 part of emulsifier and 2-4 parts of sweetener, and uniformly mixing;

homogenizing: homogenizing the blended slurry at 70-85 deg.C and 35-40MPa for 2-3 times;

and (3) sterilization and filling: sterilizing at 120-125 deg.C for 5-8min after filling.

By adopting the technical scheme, the linseed kernels are soaked firstly, the cell structures of the linseed kernels are softened, the grinding energy consumption and the equipment loss are reduced, the dispersion degree and the suspension property of the pulp are improved, the extraction rate of protein is improved, the soaking time is controlled to be 40-50min, the phenomenon that the soaking time is too long and the extraction rate of the protein and the flavor and the stability of a drink are influenced is prevented, large granular substances in the pulp are removed by sieving after grinding, the taste of a product is fine, the product is homogenized after preparation, large granules can be refined, meanwhile, partial fat ball particles are crushed, the fat ball particles do not float during storage, and the fineness of the product is improved.

Preferably, the slurry is pretreated by the following steps before being prepared: mixing the pulp with lactobacillus plantarum and alpha-amylase, adjusting pH to 5-7, heating to 30-40 deg.C, and maintaining the temperature for 2-6 h.

By adopting the technical scheme, the slurry is subjected to enzymolysis by using the lactobacillus plantarum and the alpha-amylase, wherein the lactobacillus plantarum can take vegetable protein as a raw material, not only retains the original nutritional ingredients and health care functions of the vegetable protein after fermentation, but also can eliminate peculiar smell, does not contain lactose after fermentation, reduces the problem of flatulence after drinking, has various metabolites of active lactic acid bacteria, and has the functions of adjusting intestinal flora, maintaining stable and healthy digestive tracts and enhancing immunity; the linseed kernel slurry is fermented, so that macromolecules such as protein in the linseed kernel slurry can be refined, the macromolecules are changed into smaller micromolecular protein peptides, and the protein peptides are easier to digest and utilize by intestinal tracts.

Preferably, the dosage of the lactobacillus plantarum is 30-70U/g, and the dosage of the alpha-amylase is 20-60U/g.

By adopting the technical scheme, the using amounts of the lactobacillus plantarum and the alpha-amylase are reasonably controlled, so that the linseed kernel slurry can be fully fermented.

Preferably, the slurry after enzymolysis is subjected to the following treatment:

uniformly mixing 1-2 parts by weight of modified starch, 1-2 parts by weight of whey protein, 0.5-1 part by weight of flaxseed gum and 1-2 parts by weight of water, adding 1-2 parts by weight of the slurry after enzymolysis, homogenizing, and spray-drying.

By adopting the technical scheme, the flaxseed kernel slurry contains more fat and is easy to delaminate, so that the fermented slurry is mixed with the modified starch, the lactalbumin and the flaxseed gum to serve as a wall material, the slurry serves as a core material, the flaxseed gum can enhance the elasticity of the wall material, release of grease in the process of preservation and storage of the slurry can be relieved, the stability of the flaxseed kernel beverage is improved, and the oxidation resistance of the grease is improved.

In summary, the present application has the following beneficial effects:

1. because this application adopts components such as sodium caseinate, microcrystalline cellulose, guar gum, modified starch as the stabilizer, because multiple component synergy can effectively improve the stability of linseed kernel drink, prevents when storing, appear phenomenons such as grease precipitation, layering, retrogradation.

2. In this application, preferably adopt rice starch to carry out cross-linking reaction with sodium polyphosphate after microwave treatment, because rice starch oxidizes under the microwave action, its adhesive force increases, and anti coagulation nature is strong, and after cross-linking with sodium polyphosphate, anti coagulation nature is good, and stability is strong.

3. Adopt lactobacillus plantarum and alpha-amylase to carry out the enzymolysis to linseed kernel thick liquid in this application, make linseed kernel thick liquid decompose into the protein peptide of micromolecule, more do benefit to the human body and absorb, and refine the macromolecule, reduce the possibility of coagulating and layering, in addition still carry out microencapsulation to the thick liquid after the enzymolysis, because the protection of wall material, the oxygen direct contact in thick liquid and the air can effectively be obstructed to the compact wall material structure, prevent grease oxidation wherein, thereby improve storage cycle and storage stability.

Detailed Description

Preparation examples 1 to 4 of modified starch

Preparation example 1: oxidizing 1kg of rice starch milk with the mass concentration of 15%, and then placing the oxidized rice starch milk under the power of 500W for microwave treatment for 4 min; then mixing with 0.1kg of sodium polyphosphate, 0.05kg of triethylamine and 0.01kg of N, N-dimethylformamide, adjusting the pH to 9.5, heating to 100 ℃, stirring for 2.5h, washing with deionized water for 3 times, and drying at 80 ℃.

Preparation example 2: oxidizing 1kg of rice starch milk with the mass concentration of 20%, and then placing the oxidized rice starch milk under the power of 520W for microwave treatment for 2 min; then mixing with 0.2kg of sodium polyphosphate, 0.07kg of triethylamine and 0.03kg of N, N-dimethylformamide, adjusting the pH to 10, heating to 120 ℃, stirring for 2 hours, washing with deionized water for 5 times, and drying at 90 ℃.

Preparation example 3: the difference from preparation example 1 is that the rice starch emulsion was not subjected to ultrasonic treatment.

Preparation example 4: the difference from preparation example 1 is that the rice starch was sonicated at 700W for 10 min.

Examples

In the following examples, the glycerol monostearate was selected from the group consisting of GMS, type Gms, having an HLB value of 3.8; span20 is selected from Haian petrochemical plant of Jiangsu province, with model number of S-20 and HLB value of 8.6; tween60 is selected from Haian petrochemical plant of Jiangsu province, with model number of T-60 and HLB value of 14.9; the Lactobacillus plantarum is selected from Shandong Chuangshengji science and technology limited company, and the model is 100 hundred million; the alpha-amylase is selected from Henan Kangsu chemical Co., Ltd, model number 421; the lactalbumin is selected from Shandong Jiemann Biotech limited, with a product number of 3254;

the flaxseed gum is selected from Shandong Vorui bioengineering GmbH, with a Cat number of 05441; the microcrystalline cellulose is selected from Wuhan flourishing Tianyuan biotechnology limited company with model number wjxws; the sodium caseinate is selected from Fuqi Biotech limited of Henan, with a product number of 159; the guar gum is selected from Jiangsu Limpur Biotechnology GmbH, and the model is GEJ; the sodium alginate is selected from Shenzhen Chenxing Biotech Limited, with the cargo number of 080; the carrageenan is selected from Shenzhen topology Biotech Limited, and has a cargo number of 054; the sodium carboxymethylcellulose is selected from Hebei purple gold chemical products Co., Ltd, with a product number of 036.

Example 1: the raw material composition of the flaxseed kernel beverage is shown in Table 1, wherein a sweetening agent is white granulated sugar, emulsifiers are glyceryl monostearate, Span20 and Tween60 in a mass ratio of 1:4:5, an antioxidant is vitamin E, a stabilizer is prepared by mixing 1.5kg of sodium caseinate, 1kg of modified starch, 0.4kg of microcrystalline cellulose, 0.8kg of guar gum and 1kg of composite synergist, the composite synergist is prepared by mixing 1:1.5:0.6 by mass of sodium alginate, carrageenan and sodium carboxymethylcellulose, and the modified starch is prepared by the preparation example 1.

The preparation method of the linseed kernel beverage comprises the following steps:

s1, baking: baking 3kg of peeled flaxseed kernel at 130 deg.C until the moisture content of flaxseed kernel is less than 5%;

s2, soaking: soaking the baked semen Lini with 0.5% sodium bicarbonate for 50 min;

s3, grinding: mixing the soaked linseed kernels with water according to a material-water ratio of 1:5, heating to 75 ℃, grinding into slurry, sieving with a 200-mesh sieve, standing for 20min, and centrifuging for 10min to prepare slurry;

s4, batching: mixing the slurry with 50kg of water, then adding 0.1kg of antioxidant, 0.03kg of stabilizer, 0.1kg of emulsifier and 2kg of sweetener, and uniformly mixing;

s5, homogenizing: homogenizing the blended slurry for 2 times at 70 ℃ and 40 MPa;

s6, sterilizing and filling: sterilizing at 120 deg.C for 8min after packaging.

TABLE 1 consumption of raw materials for the flax seed drink of examples 1-5

Example 6: a linseed kernel beverage is different from that in example 1 in preparation method, and comprises the following specific steps:

s1, baking: baking 3kg of peeled flaxseed kernels at 150 ℃ until the moisture content of the flaxseed kernels is less than 5%;

s2, soaking: soaking the baked semen Lini with 0.8% sodium bicarbonate for 40 min;

s3, grinding: mixing the soaked semen Lini and water at a ratio of 1:6, heating to 80 deg.C, grinding into pulp, sieving with 200 mesh sieve, standing for 30min, and centrifuging for 5min to obtain slurry;

s4, batching: mixing the slurry with 50kg of water, then adding 0.1kg of antioxidant, 0.03kg of stabilizer, 0.1kg of emulsifier and 2kg of sweetener, and uniformly mixing;

s5, homogenizing: homogenizing the blended slurry at 85 deg.C and 35MPa for 3 times;

s6, sterilizing and filling: bottling, and sterilizing at 125 deg.C for 5 min.

Example 7: a linseed kernel beverage is different from that in example 1 in that a stabilizer is prepared by mixing 2kg of sodium caseinate, 1.5kg of modified starch, 0.8kg of microcrystalline cellulose, 1.2kg of guar gum and 2kg of a composite synergist, the synergist is prepared from 1:2:1 of sodium alginate, carrageenan and sodium carboxymethyl cellulose, the modified starch is prepared from preparation example 2, and emulsifiers are glyceryl monostearate, Span20 and Tween60 in a mass ratio of 1:4.5: 5.

Example 8: a flaxseed kernel beverage differing from example 1 in that modified starch was prepared from preparation example 3.

Example 9: a flaxseed kernel beverage differing from example 1 in that modified starch was prepared from preparation example 4.

Example 8: a flaxseed kernel beverage differs from that of example 1 in that the antioxidant is prepared by mixing rosemary extract, vitamin E and tocopherol in a mass ratio of 0.3:0.4: 1.

Example 9: a flaxseed kernel beverage differs from example 1 in that the antioxidant is made by mixing rosemary extract, vitamin E and tocopherol in a mass ratio of 0.5:0.7: 1.

Example 10: a linseed kernel drink differs from example 1 in that the antioxidant is made by mixing rosemary extract in a ratio of 0.3:0.4 in the preparation example and vitamin E.

Example 11: a flaxseed kernel beverage differing from example 1 in that the antioxidant was made from vitamin E and tocopherol mixed in a mass ratio of 0.4: 1.

Example 12: a flaxseed kernel beverage, differing from example 8 in that in step S4, the slurry was pretreated before blending as follows: mixing the pulp with Lactobacillus plantarum and alpha-amylase, heating to 60 deg.C, performing enzymolysis for 50min, wherein the dosage of Lactobacillus plantarum is 30U/g, and the dosage of alpha-amylase is 20U/g.

Example 13: a flaxseed kernel beverage, differing from example 8 in that in step S4, the slurry was pretreated before blending as follows: mixing the pulp with Lactobacillus plantarum and alpha-amylase, heating to 65 deg.C, performing enzymolysis for 30min, wherein the dosage of Lactobacillus plantarum is 70U/g, and the dosage of alpha-amylase is 60U/g.

Example 14: a linseed kernel beverage as distinguished from example 12 in that, in step S4, the slurry is subjected to enzymatic hydrolysis and then treated as follows: 1kg of modified starch, 1kg of whey protein, 0.5kg of flaxseed gum and 1kg of water were mixed uniformly, 1kg of the slurry after the enzymatic hydrolysis was added, and spray-dried after the homogenization, the modified starch being prepared by preparation example 1.

Example 15: a linseed kernel beverage as distinguished from example 12 in that, in step S4, the slurry is subjected to enzymatic hydrolysis and then treated as follows: 2g of modified starch, 2g of whey protein, 1g of flaxseed gum and 2g of water were mixed uniformly, 2g of the enzymatically hydrolyzed slurry was added, and spray-drying was performed after homogenization, and the modified starch was prepared by preparation example 1.

Example 16: a flaxseed kernel beverage which differs from example 14 in that no flaxseed gum is added.

Comparative example

Comparative example 1: a flaxseed kernel beverage which differs from example 1 in that no microcrystalline cellulose and no guar gum are added to the stabiliser.

Comparative example 2: a flaxseed kernel beverage which differs from example 1 in that no modified starch is added to the stabiliser.

Comparative example 3: a linseed kernel beverage which differs from that of example 1 in that no composite synergist is added.

Comparative example 4: a flaxseed kernel beverage which differs from that of example 1 in that the stabilizer is not added with sodium caseinate.

Comparative example 5: a linseed kernel protein beverage is prepared from the following components in parts by weight: 10 parts of linseed kernel, 0.6 part of beta-cyclodextrin, 0.4 part of emulsifier, 0.1 part of Arabic gum, 0.05 part of sodium tripolyphosphate, 0.04 part of D-sodium erythorbate, 0.5 part of sodium caseinate, 7 parts of sugar and 160 parts of water, wherein the emulsifier is a compound of molecular distillation monoglyceride and sodium stearoyl lactate, and the mass ratio of the molecular distillation monoglyceride to the sodium stearoyl lactate is 3: 1.

the linseed kernel protein beverage is prepared according to the components and the addition amount, and the preparation method comprises the following specific steps:

(1) pre-treating semen Lini kernel, baking semen Lini kernel in an oven at 150 deg.C for 15min, soaking in 0.4% sodium bicarbonate for 1.2 hr, and rinsing with clear water;

(2) pulping the pretreated linseed kernels at 60 ℃ for 30min at a material-liquid ratio of 1:10g/mL to obtain a stock solution, filtering the stock solution twice by using a 200-mesh filter screen, standing the filtered stock solution for 25min, and discarding bottom residues to obtain linseed kernel primary pulp;

(3) adding beta-cyclamine, an emulsifying agent, Arabic gum, sodium tripolyphosphate, D-sodium erythorbate, sodium caseinate, sugar and water into the linseed kernel primary pulp to obtain mixed liquid;

(4) homogenizing the mixed liquid under the following homogenizing conditions: the mean temperature is 65 ℃, the mean pressure is 30Mpa, the homogenization times are 2 times, and the sterilization is carried out after the homogenization, wherein the sterilization conditions are as follows: sterilizing at 121 deg.C for 10min to obtain semen Lini protein beverage.

Performance test

A linseed kernel beverage was prepared according to the methods in examples and comparative examples, and 100 volunteer teams of the linseed kernel beverage were randomly selected for sensory evaluation, the sensory evaluation criteria are shown in table 2, and the sensory evaluation results are recorded in table 3.

According to the stipulation of food accelerated test, the product is sealed and then placed in a constant temperature and humidity box for accelerated test, the quality and health index is measured for 1 time per month, if the index is stable for 3 months, the shelf life of the product can be determined to be one year, the linseed kernel beverage is placed in the constant temperature and humidity box with the temperature of 37 ℃ and the humidity of 75 percent, the acidity value of the linseed kernel beverage is detected according to GB/T5009 after 3 months, the stability coefficient of the linseed kernel beverage is detected, the detection result is recorded in Table 3, and the detection method of the stability coefficient comprises the following steps: taking 2mL of linseed kernel beverage by a 1000uL liquid-transferring gun, diluting with 40 times of distilled water, measuring and centrifuging the absorbance at 600nm of a spectrophotometer, marking the absorbance as A1, taking the same liquid, centrifuging for 5min at 4000R/min of a high-speed centrifuge, diluting with the same times of 2mL of supernatant, measuring and centrifuging the absorbance at 600nm of the spectrophotometer, marking the absorbance as A2, wherein the larger the stability coefficient R is, the better the system stability is, and the stability coefficient calculation formula is that R is A2/A1 multiplied by 100%;

TABLE 2 sensory evaluation criteria for flaxseed kernel beverages

TABLE 3 organoleptic evaluation results of the flaxseed kernel drink

As can be seen by combining the data in table 5, the flaxseed kernel beverages prepared in examples 1-16 had good sensory evaluation scores, good mouthfeel, good odor, good texture and the like; in examples 12 and 13, the linseed kernel slurry is subjected to enzymolysis, the tissue morphology score of the linseed kernel beverage is improved, and in examples 14 and 15, the flavor of the beverage is reduced and the tissue morphology is still better when the linseed kernel slurry subjected to enzymolysis is subjected to coating treatment.

In example 8 and example 9, the modified starches prepared in preparation examples 3 and 4 were used, respectively, and the texture and morphology were inferior, the stability factor was decreased, and the stability was decreased, as compared with example 1.

In examples 10 and 11, the acid value of the linseed kernel beverage is reduced to 2.724-2.748(KOH)/(mL/10g) after 3 months of accelerated test by using rosemary extract, vitamin E and tocopherol as antioxidants, and in comparative example 1, the rosemary extract, the vitamin E and the tocopherol can effectively improve the antioxidant capacity of the linseed kernel beverage, and after the accelerated test, the stability coefficient is increased and the stability is enhanced.

Examples 12 and 13 compared to example 10, the antioxidant was not supplemented with tocopherol and rosemary extract, respectively, and the data in table 3 shows that the acid value of the linseed kernel beverage increases and the antioxidant capacity decreases after the accelerated test.

In examples 14 and 15, the acid value of the prepared linseed kernel beverage after the accelerated test is similar to that of example 10, and the prepared linseed kernel beverage still has better oxidation resistance and stability after the enzymolysis is carried out on the linseed kernel slurry.

In examples 16 and 17, the slurry after the enzymatic hydrolysis was coated with aqueous starch or the like, and after the accelerated test, the acid value of the flaxseed kernel beverage was smaller than that of example 14, the oxidation resistance was further improved, the stability factor was increased, and the stability was improved, as compared with example 14.

In example 18, no flaxseed gum was added, and the resulting flaxseed kernel beverage had a lower stability factor than example 16, with reduced stability.

In the comparative example 1, microcrystalline cellulose and guar gum are not added, the tissue morphology score of the linseed kernel beverage is low, the stability coefficient is small after an accelerated test, and the phenomena of precipitation, delamination and the like are easy to occur.

In comparative example 2, no modified starch was added, and in the sensory evaluation score of comparative example 2, the texture morphology score was decreased and the stability was decreased.

Compared with the prior art, the compound synergist is not added in the comparative example 3, so that the stability of the linseed kernel beverage is weakened, the stability coefficient is reduced, and the phenomena of layering, precipitation and the like are easy to occur during storage.

In comparative example 4, sodium caseinate was not added, and the resulting flaxseed beverage had reduced stability and a sensory evaluation score lower than that of example 1 herein.

Comparative example 5 is a flaxseed kernel beverage prepared by the prior art, which has a lower tissue morphology score than the present application, and after an accelerated test, has a large acid value and a small stability factor, and is prone to delamination, sedimentation, and the like during storage.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (10)

1. The linseed kernel beverage is characterized by comprising the following components in parts by weight: 3-5 parts of peeled flaxseed kernels, 0.03-0.1 part of stabilizer, 0.1-0.4 part of emulsifier, 2-4 parts of sweetener, 0.1-0.4 part of antioxidant and 50-60 parts of water;

the stabilizer comprises the following components in parts by weight: 1.5-2 parts of sodium caseinate, 1-1.5 parts of modified starch, 0.4-0.8 part of microcrystalline cellulose, 0.8-1.2 parts of guar gum and 1-2 parts of composite synergist.

2. A flaxseed kernel beverage according to claim 1, wherein: the composite synergist comprises sodium alginate, carrageenan and sodium carboxymethylcellulose in a mass ratio of 1:1.5-2: 0.6-1.

3. A flaxseed kernel beverage according to claim 1, wherein said antioxidant comprises rosemary extract, vitamin E and tocopherol in a mass ratio of 0.3-0.5:0.4-0.7: 1.

4. The linseed kernel beverage according to claim 1, wherein the emulsifier is glyceryl monostearate, Span20 and Tween60 in a mass ratio of 1:4-4.5: 4.5-5.

5. A flaxseed kernel beverage according to claim 1 wherein the sweetener is selected from one or more of white granulated sugar, maltitol, xylitol and complex sugar alcohols.

6. A flaxseed kernel beverage according to claim 1, wherein said modified starch is made by the process of: oxidizing 15-20% rice starch milk, and performing microwave treatment for 2-4min under the power of 500-520W; then mixing with sodium polyphosphate, triethylamine and N, N-dimethylformamide, adjusting the pH value to 9.5-10, heating to 100-120 ℃, stirring for 2-2.5h, washing with deionized water for 3-5 times, and drying at 80-90 ℃.

7. A process for preparing a flaxseed kernel beverage according to any one of claims 1 to 6, comprising the steps of:

baking: baking 3-5 parts of peeled linseed kernels at the temperature of 130-150 ℃ until the moisture content of the linseed kernels is less than 5 percent;

soaking: soaking the baked semen Lini with 0.5-0.8% sodium bicarbonate for 40-50 min;

grinding: mixing the soaked semen Lini and water at a ratio of 1:5-6, heating to 75-80 deg.C, grinding into slurry, sieving with 200 mesh sieve, standing for 20-30min, and centrifuging for 5-10min to obtain slurry;

preparing materials: mixing the slurry with 50-60 parts of water, then adding 0.1-0.4 part of antioxidant, 0.03-0.1 part of stabilizer, 0.1-0.4 part of emulsifier and 2-4 parts of sweetener, and uniformly mixing;

homogenizing: homogenizing the blended slurry at 70-85 deg.C and 35-40MPa for 2-3 times;

and (3) sterilization and filling: sterilizing at 120-125 deg.C for 5-8min after filling.

8. A method of preparing a flaxseed kernel beverage according to claim 7, wherein said slurry, prior to blending, is pre-treated by: mixing the pulp with Lactobacillus plantarum and alpha-amylase, adjusting pH to 5-7, heating to 30-40 deg.C, and maintaining for 2-6 h.

9. The method for preparing a flaxseed kernel beverage according to claim 8, wherein the amount of Lactobacillus plantarum is 30-70U/g and the amount of alpha-amylase is 20-60U/g.

10. A method of preparing a flaxseed kernel beverage according to claim 8, wherein the slurry after enzymatic hydrolysis is subjected to the following treatments:

uniformly mixing 1-2 parts by weight of modified starch, 1-2 parts by weight of whey protein, 0.5-1 part by weight of flaxseed gum and 1-2 parts by weight of water, adding 1-2 parts by weight of the slurry after enzymolysis, homogenizing, and spray-drying.