CN114631606A - Wheat germ vegetable protein beverage and preparation method thereof - Google Patents

Wheat germ vegetable protein beverage and preparation method thereof Download PDF

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Publication number
CN114631606A
CN114631606A CN202210245323.1A CN202210245323A CN114631606A CN 114631606 A CN114631606 A CN 114631606A CN 202210245323 A CN202210245323 A CN 202210245323A CN 114631606 A CN114631606 A CN 114631606A
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wheat germ
protein beverage
wheat
vegetable protein
juice
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刘月
宋昊
张柏林
曾辉
丑建栋
陈玥璋
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Beijing Yiqing Research Institute Co ltd
Beijing Yiqing Holding Co ltd
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Beijing Yiqing Research Institute Co ltd
Beijing Yiqing Holding Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention provides a wheat germ vegetable protein beverage and a preparation method thereof, wherein the main material of the protein beverage is wheat germ, and the auxiliary materials comprise erythritol, stevioside, vegetable oil, a compound stabilizer, sodium bicarbonate, edible essence and/or fermented fruit juice, and water; the process for preparing the wheat germ vegetable protein beverage comprises the following steps: (1) soaking the raw materials; (2) grinding into thick liquid; (3) centrifugal deslagging; (4) dissolving auxiliary materials; (5) blending; (6) homogenizing and filling; (7) and (5) sterilizing. According to the invention, by a high-temperature soaking treatment method, bitter and fishy substances in wheat germ are effectively degraded, the bitter and fishy substances of wheat germ pulp are further neutralized by adding fermented fruit juice, the unique fruit aroma and pleasant light red color of the beverage are endowed, and the finally prepared wheat germ vegetable protein beverage is uniform in system, rich in wheat aroma, light in taste, smooth in mouthfeel, nutritional and healthy.

Description

Wheat germ vegetable protein beverage and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a wheat germ vegetable protein beverage and a preparation method thereof.
Background
In recent years, the interest of consumers in health is increasing, and natural foods and functional foods are attracting attention. Wheat germ, also called wheat germ, is golden yellow granular, is one of the nutrition organs of wheat, accounts for about 2-3% of whole wheat, and is a main nutrition byproduct in wheat flour processing industry. Wheat germ is called "natural nutrition treasure house" and contains rich protein, unsaturated fatty acid and VE、VB1And dietary fiber, and contains essential amino acids, etc., and is a natural food with high nutrition. Therefore, the wheat germ plays a positive role in preventing diseases such as obesity, diabetes, cardiovascular and cerebrovascular diseases and the like, and accords with the natural, nutritional and healthy product concept advocated by consumers at present.
Because the wheat germ contains rich protein, the wheat germ can be used as a vegetable protein raw material and used for developing vegetable protein beverages to replace dairy products. At present, the raw materials of the vegetable protein beverage sold in the market mainly comprise soybean, peanut, almond, walnut, coconut milk, oat and the like, and no vegetable protein beverage product developed by taking wheat germ as the raw material is available in the market.
In the existing vegetable protein beverage processing technology, the problems of beany flavor, bitter taste, poor taste and flavor and the like of products in different degrees can be caused, so that the drinking difficulty of consumers is caused; the produced product also has unstable conditions such as precipitation, mouthfeel, flavor change and the like, and the market attraction of the product is seriously influenced. Therefore, in the subsequent development process of vegetable protein beverage, the upgrading of stable formula and the improvement of related process are required to obtain the state of uniform emulsion and thick mouthfeel of the product in shelf life.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a wheat germ vegetable protein beverage and a preparation method thereof, which can fully utilize the resource advantages of wheat germ and improve the comprehensive utilization rate of the wheat germ; meanwhile, the problems of unstable system and flavor and mouthfeel of the traditional vegetable protein beverage are solved.
The purpose of the invention is realized by the following technical scheme:
a wheat germ vegetable protein beverage is prepared from wheat germ as main material, and adjuvants including erythritol, stevioside, vegetable oil, compound stabilizer, sodium bicarbonate, edible essence and water;
the weight portions of the raw materials are as follows based on 1000g total weight: 50-75 g of wheat germ, 1-50 g of erythritol, 0.005-0.075 g of stevioside, 0.5-10 g of vegetable oil, 3-4 g of a compound stabilizer, 0.6-0.75 g of sodium bicarbonate, 0.6-1 g of edible essence and the balance of purified water.
The other wheat germ plant protein beverage is characterized in that the main material is wheat germ, and the auxiliary materials comprise erythritol, stevioside, vegetable oil, a compound stabilizer, sodium bicarbonate and fermented fruit juice;
the weight portions of the raw materials are as follows based on 1000g total weight: 50-75 g of wheat germ, 1-50 g of erythritol, 0.005-0.075 g of stevioside, 0.5-10 g of vegetable oil, 3-4 g of a compound stabilizer, 0.6-0.75 g of sodium bicarbonate and the balance of fermented fruit juice;
the fermented fruit juice is prepared by compounding and fermenting raspberry juice and indigo honeysuckle juice.
Furthermore, the vegetable oil is coconut oil which is grease composed of medium-chain fatty acids and is easy to digest and absorb by human bodies, and the coconut oil can provide a better flavor effect when added into the beverage.
Further, the compound stabilizer is a mixture of mono-diglycerol fatty acid ester, microcrystalline cellulose, sucrose fatty acid ester, sodium carboxymethylcellulose and carrageenan. The compound stabilizer plays a stabilizing role in the wheat germ vegetable protein beverage, and is beneficial to keeping the stability and uniformity of the tissue state of the wheat germ vegetable protein beverage in the shelf life.
Further, the edible essence comprises one or more of wheat essence, taste essence, milk essence and red bean essence.
Further, the preparation method of the fermented fruit juice comprises the following steps:
sterilizing the raspberry juice and the indigo honeysuckle juice respectively; after cooling, uniformly mixing the sterilized raspberry juice and the lonicera edulis juice in proportion to obtain compound juice; adding saccharomycetes into the compound fruit juice for fermentation, and fermenting for 15-25 days at the temperature of 30-32 ℃ to obtain the fermented fruit juice.
Another aspect of the invention:
a preparation method of a wheat germ vegetable protein beverage comprises the following steps:
(1) soaking raw materials: selecting wheat germs with golden color and proper baking degree, removing various impurities including rotten and deteriorated wheat germs, worm-eaten wheat germs and sand stones, and processing according to the proportion of 1: (8-9) soaking the wheat germs in the material-liquid ratio, and keeping the temperature of the wheat germs in a water bath kettle at 80-90 ℃ for at least 1 h;
(2) grinding: removing the wheat germs after the soak solution is removed, and performing the following steps: (8-9) grinding the mixture liquid by a colloid mill for 2 times, performing coarse grinding for the first time, and performing fine grinding for the second time to obtain wheat germ pulp;
(3) centrifugal deslagging: centrifuging the wheat germ pulp, and collecting supernatant to obtain wheat germ puree;
(4) dissolving ingredients: adding ingredients including erythritol, stevioside, vegetable oil, a compound stabilizer, sodium bicarbonate and/or edible essence into purified water or fermented fruit juice according to a formula, and shearing in hot water at 60-70 ℃ until the ingredients are completely dissolved;
(5) blending: fully dissolving the ingredients in the step (4) and the wheat germ puree obtained in the step (3), blending by using water or the fermented fruit juice, and treating by using a small homogenizer;
(6) homogenizing and filling: homogenizing the wheat germ vegetable protein beverage obtained in the step (5) by using a high-pressure homogenizer, and filling and sealing after cooling;
(7) and (3) sterilization: and (4) sterilizing the canned wheat germ vegetable protein beverage in the step (6) by using an autoclave.
Further, in the step (1), the wheat germs are soaked at the temperature of 85 ℃ for 1 h.
Further, the deslagging rate in the step (3) is not higher than 20%.
Further, in the step (7), the fineness D90 of the wheat germ vegetable protein beverage is lower than 30 microns, and the viscosity is lower than 10 CP.
Compared with the prior art, the invention has the beneficial effects that:
1. when the wheat germ vegetable protein beverage is prepared, wheat germs are soaked at high temperature, so that wheat germ tissues are softened, the separation of nutrient substances during grinding is improved, bitter substances and fishy substances are degraded, the soaking solution is discarded, the fishy smell and the bitter substances are further removed, and the bitter taste and the fishy smell of the wheat germ vegetable protein beverage are reduced;
2. in the preparation method of the wheat germ vegetable protein beverage, after the wheat germs are subjected to pulping and blending, the fineness D90 of the wheat germ vegetable protein beverage is smaller than 30 micrometers through high-pressure homogenization treatment, and the problems that the vegetable protein beverage is easy to float fat and precipitate insoluble fiber are solved;
3. the invention adopts fermented fruit juice (raspberry juice: indigo juice = 4-8: 1 (v/v)) as raw material, wherein raspberry contains a large amount of ellagic acid, tannin, quercetin, gallic acid, anthocyanin and the like, and has the effects of resisting oxidation, delaying senescence, eliminating fatigue, resisting cancer and the like; the indigo honeysuckle is rich in saccharides, amino acids, polyphenol, anthocyanin and the like, has the effects of resisting virus, resisting cancer, improving hypertension, resisting fatigue, resisting oxidation and the like, can endow the juice beverage with pleasant aroma through the fermentation effect, and improves the fineness of the mouthfeel;
4. when the wheat germ plant protein beverage is prepared, the fermented fruit juice which takes the raspberry juice and the indigo juice as raw materials replaces purified water, the complementary optimization of the three components of the raspberry juice, the indigo juice and the wheat germ pulp on taste, aroma and color is exerted, and particularly, the special aroma and the similar dry red taste of the fermented fruit juice are utilized and are fused with the slightly fishy and bitter taste of the wheat germ pulp, so that the fermented fruit juice beverage is more easily accepted by consumers, the fishy smell and the bitter taste of wheat germ are further covered, and meanwhile, the addition of the fermented fruit juice enables the flavor of the plant protein beverage to be richer and the nutrition to be compounded.
Drawings
The invention is further illustrated by the following examples in conjunction with the accompanying drawings:
FIG. 1 is a graph showing the effect of different soaking times on the water absorption of wheat germ as described in comparative example 1;
FIG. 2 is a schematic diagram showing the effect of different grinding and deslagging modes on the fineness of the wheat germ puree in comparative example 1.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The present invention will be described in detail below by way of examples. It should be understood that the following examples are only for illustrative purposes to further explain and illustrate the contents of the present invention in detail, and are not intended to limit the present invention.
In the following examples, wheat germ was purchased from Shandong cereal food Co., Ltd, each adjuvant: erythritol is purchased from dachin, stevioside is purchased from xinjiang illite agro-biotechnology, inc, coconut oil is purchased from shang yi fang jinggan, a compound stabilizer (TKL 01D) is purchased from nanchangtaikang biotechnology, inc, sodium bicarbonate is purchased from henan wang bang industry, inc, and edible essence is purchased from taisi bo spice, inc; the raspberry juice and the indigo juice can be commercially available, and can also be obtained by squeezing fresh juice.
Example 1
The embodiment provides a wheat germ vegetable protein beverage, wherein the main material is wheat germ, and the auxiliary materials comprise erythritol, stevioside, coconut oil, a compound stabilizer, sodium bicarbonate, edible essence and water.
The weight portions of the raw materials are as follows by 1000g total weight: 50g of wheat germ, 16.67g of erythritol, 0.05g of stevioside, 2g of coconut oil, 3.2g of compound stabilizer, 0.65g of sodium bicarbonate, 0.7g of edible essence and the balance of purified water.
The preparation method of the wheat germ vegetable protein beverage comprises the following steps:
(1) soaking raw materials: selecting wheat germs with golden color and proper baking degree, and removing impurities such as rotten and rotten mildew, worm damage, sand and stone. According to the following steps of 1: (8-9) soaking wheat germ in the mixture at a ratio of material to liquid, and keeping the temperature in a water bath kettle at 85 ℃ for 1 hour or more. The high-temperature soaking can soften the tissue of the wheat germ for a short time, prevent the breeding of microorganisms and destroy the structure of bitter substances.
(2) Pulping: after the soak solution is discarded, the ratio of 1: and (8-9) the material liquid ratio passes through a 2-pass colloid mill, the first pass of coarse grinding is carried out, and the second pass of fine grinding is carried out. The grinding precision is controlled by adjusting the clearance of the gears of the colloid mill, and the fineness D90 of the ground wheat germ pulp is less than 250 microns.
(3) Centrifugal deslagging: centrifuging the wheat germ pulp for 1 min at a rotating speed of 3500 r/min by adopting a centrifuge, and collecting supernatant to obtain the wheat germ puree, wherein the deslagging rate of the step is less than 20%.
(4) Dissolving ingredients: according to the formula, the coconut oil, the compound stabilizer, the erythritol, the stevioside, the sodium bicarbonate and the edible essence are weighed and sheared in hot water at the temperature of 60-70 ℃ until the coconut oil, the compound stabilizer, the erythritol, the stevioside, the sodium bicarbonate and the edible essence are completely dissolved.
(5) Blending: and (4) blending the fully dissolved ingredients in the step (4) with the wheat germ puree obtained in the step (3), and fully stirring for 5min after constant volume.
(6) Homogenizing and filling: heating the wheat germ plant protein beverage obtained in the step (5) to 65 ℃, passing through a high-pressure homogenizer with the homogenizing pressure of 25-35 MPa, homogenizing for 2 times, cooling, filling and sealing. The fineness of the wheat germ vegetable protein beverage is further reduced through homogenization, and the stability of the product and the fineness of the taste are favorably improved.
(7) And (3) sterilization: and (3) sterilizing the canned wheat germ vegetable protein beverage in the step (6) by using an autoclave at the temperature of 121 ℃ for 20-30 min.
Example 2
The embodiment provides a wheat germ vegetable protein beverage, wherein the main material is wheat germ, and the auxiliary materials comprise erythritol, stevioside, coconut oil, a compound stabilizer, sodium bicarbonate, edible essence and water.
The weight portions of the raw materials are as follows based on 1000g total weight: 50g of wheat germ, 8.3g of erythritol, 0.0375g of stevioside, 1g of coconut oil, 3.2g of compound stabilizer, 0.65g of sodium bicarbonate, 0.9g of edible essence and the balance of purified water.
The preparation method of the wheat germ vegetable protein beverage comprises the following steps:
(1) soaking raw materials: selecting wheat germ with golden color and proper baking degree, and removing impurities such as mildew, rot, deterioration, worm-eating, sand and stone. According to the following steps of 1: (8-9) soaking wheat germ in the mixture at a ratio of material to liquid, and keeping the temperature in a water bath kettle at 85 ℃ for 1 hour or more. The high-temperature soaking can soften the tissue of the wheat germ for a short time, prevent the breeding of microorganisms and destroy the structure of bitter substances.
(2) Grinding: after the soak solution is discarded, the ratio of 1: and (8-9) the feed liquid ratio is processed through 2 colloid mills, the first coarse grinding is carried out, and the second fine grinding is carried out. The grinding precision is controlled by adjusting the clearance of the gears of the colloid mill, and the fineness D90 of the ground wheat germ pulp is less than 250 microns.
(3) Centrifugal deslagging: centrifuging the wheat germ pulp for 1 min at a rotating speed of 3500 r/min by adopting a centrifuge, and collecting supernatant to obtain the wheat germ puree, wherein the deslagging rate of the step is less than 20%.
(4) Dissolving ingredients: according to the formula, the coconut oil, the compound stabilizer, the erythritol, the stevioside, the sodium bicarbonate and the edible essence are weighed and cut in hot water at the temperature of 60-70 ℃ until the coconut oil, the compound stabilizer, the erythritol, the stevioside, the sodium bicarbonate and the edible essence are dissolved.
(5) Blending: and (4) blending the fully dissolved ingredients in the step (4) with the wheat germ puree obtained in the step (3), and fully stirring for 5min after constant volume.
(6) Homogenizing and filling: heating the wheat germ plant protein beverage obtained in the step (5) to 65 ℃, passing through a high-pressure homogenizer with the homogenizing pressure of 25-35 MPa, homogenizing for 2 times, cooling, filling and sealing. The fineness of the wheat germ vegetable protein beverage is further reduced through homogenization, and the stability of the product and the fineness of the taste are favorably improved.
(7) And (3) sterilization: and (3) sterilizing the canned wheat germ vegetable protein beverage in the step (6) by using an autoclave at the temperature of 121 ℃ for 20-30 min.
Example 3
The embodiment provides a wheat germ vegetable protein beverage, wherein the main material is wheat germ, and the auxiliary materials comprise erythritol, stevioside, coconut oil, a compound stabilizer, sodium bicarbonate, edible essence and fermented fruit juice.
The weight portions of the raw materials are as follows based on 1000g total weight: 50g of wheat germ, 16.67g of erythritol, 0.05g of stevioside, 0.5g of coconut oil, 3.2g of compound stabilizer, 0.65g of sodium bicarbonate and the balance of fermented fruit juice.
The preparation method of the wheat germ vegetable protein beverage comprises the following steps:
(1) soaking raw materials: selecting wheat germs with golden color and proper baking degree, and removing impurities such as rotten and rotten mildew, worm damage, sand and stone. According to the following steps of 1: (8-9) soaking wheat germ in the mixture at a ratio of material to liquid, and keeping the temperature in a water bath kettle at 85 ℃ for 1 hour or more. The high-temperature soaking can soften the tissue of wheat germ for a short time, prevent the breeding of microorganisms and destroy the structure of bitter substances.
(2) Grinding: after the soak solution is discarded, the ratio of 1: and (8-9) the material liquid ratio passes through a 2-pass colloid mill, the first pass of coarse grinding is carried out, and the second pass of fine grinding is carried out. The grinding precision is controlled by adjusting the clearance of the gears of the colloid mill, and the fineness D90 of the ground wheat germ pulp is less than 250 microns.
(3) Centrifugal deslagging: centrifuging the wheat germ pulp for 1 min at a rotating speed of 3500 r/min by adopting a centrifuge, and collecting supernatant to obtain the wheat germ puree, wherein the deslagging rate of the step is less than 20%.
(4) Preparing fermented juice, comprising the steps of: sterilizing raspberry juice and indigo honeysuckle juice respectively by pasteurization (63 deg.C, 30 min; or 75 deg.C, 15 min) or instantaneous sterilization at high temperature (135 deg.C, 140 deg.C, 5-15 s); after cooling, mixing the sterilized raspberry juice and the lonicera edulis juice according to a volume ratio of 4-8: 1, uniformly mixing to obtain compound fruit juice; adding saccharomycetes into the compound fruit juice according to the amount of 1-5 g/100ml of the compound fruit juice for fermentation, and fermenting for 15-25 days at the temperature of 30-32 ℃ to obtain the fermented fruit juice; the yeast is Saccharomyces cerevisiae or cerevisiae Fermentum.
(5) Dissolving ingredients: according to the formula, the coconut oil, the compound stabilizer, the erythritol, the stevioside, the sodium bicarbonate and the edible essence are weighed and sheared in a small amount of hot water at the temperature of 60-70 ℃ until the coconut oil, the compound stabilizer, the erythritol, the stevioside, the sodium bicarbonate and the edible essence are completely dissolved.
(6) Blending: and (4) fully dissolving the ingredients in the step (5) and the wheat germ puree obtained in the step (3), blending, fixing the volume, and fully stirring the fermented fruit juice prepared in the step (4) for 5 min.
(7) Homogenizing and filling: and (4) heating the wheat germ plant protein beverage obtained in the step (6) to 65 ℃, passing through a high-pressure homogenizer with the homogenizing pressure of 25-35 MPa, homogenizing for 2 times, cooling, filling and sealing. The fineness of the wheat germ vegetable protein beverage is further reduced through homogenization, and the stability of the product and the fineness of the taste are favorably improved.
(8) And (3) sterilization: and (3) sterilizing the canned wheat germ vegetable protein beverage in the step (6) by using an autoclave at the temperature of 121 ℃ for 20-30 min.
Test example
The results of physicochemical tests on the wheat germ vegetable protein beverage products prepared in examples 1 to 3 are shown in table 1, and conform to GB7101-2015, product types: a vegetable protein beverage.
TABLE 1 test results
Figure DEST_PATH_IMAGE001
The shelf life of the wheat germ vegetable protein beverage product is 9 months.
Comparative example 1
In order to research the influence of different soaking times on the water absorption of the wheat germs, 4 parts of wheat germs with the same mass are taken according to the proportion of 1: and (8-9) soaking the wheat germs according to the material-liquid ratio, keeping the temperature in a water bath kettle at 85 ℃ for 0.5h, 1h, 1.5h and 2h respectively, and then measuring the water absorption rate of the wheat germs respectively.
As shown in FIG. 1, it was found that the wheat germ was completely swollen by soaking the wheat germ for at least 1 hour, which is advantageous for dissolving out nutrients such as protein during the milling process.
Comparative example 2
In order to study the influence of different grinding and deslagging modes on the fineness of the wheat germ pulp, according to the operation of the step (1) in the embodiment 1, after the wheat germs are soaked at high temperature, the wheat germ pulp is ground into powder according to the weight ratio of 1: (8-9) the material liquid is compared with the soaked wheat germs and is ground into pulp, different grinding and deslagging modes are adopted respectively, and the method comprises the following specific steps: shearing at 7500 r/min with a high speed shearing machine, and sieving with 200 mesh gauze; grinding for 3 times by using a colloid mill, and then passing through 200-mesh gauze; centrifuging and removing slag by adopting a horizontal spiral centrifuge at the rotating speed of 3500 r/min; grinding for 60 min by a horizontal sand mill; grinding for 3 times by using an ultrafine grinder; crushing the whole components by adopting a graded impact mill; crushing the wheat germ pulp by a high-pressure jet mill under the pressure of 140MPa, and then respectively measuring the fineness of the wheat germ pulp.
As shown in FIG. 2, the fineness of the wheat germ pulp obtained by the horizontal spiral centrifuge treatment is the lowest, and the D90 is lower than 30 microns; secondly, a hierarchical impact mill, a horizontal sand mill and a super-micro pulverizer are adopted, and the fineness D90 of the super-micro pulverizer is lower than 50 micrometers; the fineness D90 after the high-pressure jet milling treatment is lower than 80 micrometers; the fineness D90 obtained by the treatment of the high-speed shearing machine and the colloid mill is basically about 90 microns, and the fineness D90 is lower than 60 microns after 200-mesh filtration. Wherein, the graded impact mill and the high-pressure jet mill belong to full-component pulping equipment, and the obtained wheat germ pulp has obvious bitter taste. The step adopts a centrifugal machine to replace a horizontal spiral centrifugal machine for large-scale production so as to complete laboratory small-scale production.
Finally, it should be noted that the above only illustrates the technical solution of the present invention, but not limited thereto, and although the present invention has been described in detail with reference to the preferred arrangement, it will be understood by those skilled in the art that modifications or equivalent substitutions may be made thereto without departing from the spirit and scope of the technical solution of the present invention.

Claims (10)

1. A wheat germ vegetable protein beverage is characterized in that the main material for preparing the vegetable protein beverage is wheat germ, and the auxiliary materials comprise erythritol, stevioside, vegetable oil, a compound stabilizer, sodium bicarbonate, edible essence and water;
the weight portions of the raw materials are as follows based on 1000g total weight: 50-75 g of wheat germ, 1-50 g of erythritol, 0.005-0.075 g of stevioside, 0.5-10 g of vegetable oil, 3-4 g of a compound stabilizer, 0.6-0.75 g of sodium bicarbonate, 0.6-1 g of an edible essence and the balance of purified water.
2. A wheat germ vegetable protein beverage is characterized in that the main material for preparing the vegetable protein beverage is wheat germ, and the auxiliary materials comprise erythritol, stevioside, vegetable oil, a compound stabilizer, sodium bicarbonate and fermented fruit juice;
the weight portions of the raw materials are as follows based on 1000g total weight: 50-75 g of wheat germ, 1-50 g of erythritol, 0.005-0.075 g of stevioside, 0.5-10 g of vegetable oil, 3-4 g of a compound stabilizer, 0.6-0.75 g of sodium bicarbonate and the balance of fermented fruit juice;
the fermented fruit juice is prepared by compounding and fermenting raspberry juice and indigo honeysuckle juice.
3. A wheat germ vegetable protein beverage as claimed in claim 1 or 2, characterized in that the vegetable oil is coconut oil.
4. The wheat germ plant protein beverage as claimed in claim 1 or 2, wherein the compound stabilizer is a mixture of mono-diglycerol fatty acid ester, microcrystalline cellulose, sucrose fatty acid ester, sodium carboxymethylcellulose and carrageenan.
5. The wheat germ plant protein beverage as claimed in claim 1, wherein the flavoring essence comprises one or more of wheat essence, taste essence, milk essence and red bean essence.
6. The wheat germ plant protein beverage of claim 2, wherein the fermented juice is prepared by a process comprising the steps of:
sterilizing raspberry juice and indigo honeysuckle juice respectively; after cooling, uniformly mixing the sterilized raspberry juice and the lonicera edulis juice in proportion to obtain compound fruit juice; adding saccharomycetes into the compound fruit juice for fermentation, and fermenting for 15-25 days at the temperature of 30-32 ℃ to obtain the fermented fruit juice.
7. A process for the preparation of a wheat germ plant protein beverage as claimed in any one of claims 1 to 6, comprising the following steps:
(1) soaking raw materials: selecting wheat germs with golden color and proper baking degree, removing various impurities including rotten and deteriorated wheat germs, worm-eaten wheat germs and sand stones, and processing according to the proportion of 1: (8-9) soaking the wheat germs in the material-liquid ratio, and keeping the temperature of the wheat germs in a water bath kettle at 80-90 ℃ for at least 1 h;
(2) grinding: removing the wheat germs after the soak solution is removed, and performing the following steps: (8-9) grinding the mixture liquid by a colloid mill for 2 times, performing coarse grinding for the first time, and performing fine grinding for the second time to obtain wheat germ pulp;
(3) centrifugal deslagging: centrifuging the wheat germ pulp, and collecting supernatant to obtain wheat germ raw pulp;
(4) dissolving ingredients: adding ingredients including erythritol, stevioside, vegetable oil, a compound stabilizer, sodium bicarbonate and/or edible essence into purified water or fermented fruit juice according to a formula, and shearing in hot water at 60-70 ℃ until the ingredients are completely dissolved;
(5) blending: fully dissolving the ingredients in the step (4) and the wheat germ puree obtained in the step (3), blending by using water or the fermented fruit juice, and treating by using a small homogenizer;
(6) homogenizing and filling: homogenizing the wheat germ vegetable protein beverage obtained in the step (5) by using a high-pressure homogenizer, and filling and sealing after cooling;
(7) and (3) sterilization: and (4) sterilizing the canned wheat germ vegetable protein beverage in the step (6) by using an autoclave.
8. The method for preparing a wheat germ plant protein beverage as claimed in claim 7, wherein in the step (1), the wheat germ is soaked at 85 ℃ for 1 hour.
9. The method for preparing a wheat germ vegetable protein beverage as claimed in claim 7, wherein the deslagging rate in step (3) is not higher than 20%.
10. The method for preparing a wheat germ vegetable protein beverage according to the claim 7, wherein in the step (7), the fineness D90 of the wheat germ vegetable protein beverage is lower than 30 microns, and the viscosity is less than 10 CP.
CN202210245323.1A 2022-03-14 2022-03-14 Wheat germ vegetable protein beverage and preparation method thereof Pending CN114631606A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102008109A (en) * 2010-10-29 2011-04-13 晨光生物科技集团天津有限公司 Wheat germ protein beverage and preparation method thereof
US20150320099A1 (en) * 2012-10-17 2015-11-12 The Coca-Cola Company Compositions and methods for reduced carbohydrates and increased erythritol in beverages
CN105851751A (en) * 2016-04-19 2016-08-17 北京电子科技职业学院 Composite small-berry fermentation health beverage and preparing method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102008109A (en) * 2010-10-29 2011-04-13 晨光生物科技集团天津有限公司 Wheat germ protein beverage and preparation method thereof
US20150320099A1 (en) * 2012-10-17 2015-11-12 The Coca-Cola Company Compositions and methods for reduced carbohydrates and increased erythritol in beverages
CN105851751A (en) * 2016-04-19 2016-08-17 北京电子科技职业学院 Composite small-berry fermentation health beverage and preparing method thereof

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