CN114938836A - Quinoa germ milk and preparation method thereof - Google Patents
Quinoa germ milk and preparation method thereof Download PDFInfo
- Publication number
- CN114938836A CN114938836A CN202210515066.9A CN202210515066A CN114938836A CN 114938836 A CN114938836 A CN 114938836A CN 202210515066 A CN202210515066 A CN 202210515066A CN 114938836 A CN114938836 A CN 114938836A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- germinated
- water
- germ milk
- powder
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- Pending
Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 213
- 235000013336 milk Nutrition 0.000 title claims abstract description 58
- 239000008267 milk Substances 0.000 title claims abstract description 58
- 210000004080 milk Anatomy 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 74
- 239000000843 powder Substances 0.000 claims abstract description 46
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 28
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 28
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 21
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 21
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 20
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- 239000000243 solution Substances 0.000 claims description 51
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
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- 235000021307 Triticum Nutrition 0.000 claims description 19
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 19
- 239000006228 supernatant Substances 0.000 claims description 16
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 15
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
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- 239000007864 aqueous solution Substances 0.000 claims description 12
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- 102000004139 alpha-Amylases Human genes 0.000 claims description 10
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- 239000004386 Erythritol Substances 0.000 claims description 9
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 9
- 229920000161 Locust bean gum Polymers 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
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- 239000000845 maltitol Substances 0.000 claims description 9
- 235000010449 maltitol Nutrition 0.000 claims description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 9
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- 239000001509 sodium citrate Substances 0.000 claims description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 9
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 9
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- 239000005720 sucrose Substances 0.000 claims description 9
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 235000015493 Chenopodium quinoa Nutrition 0.000 claims description 7
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 7
- 102100022624 Glucoamylase Human genes 0.000 claims description 7
- 239000003208 petroleum Substances 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 6
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 6
- 230000000887 hydrating effect Effects 0.000 claims description 6
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 3
- 230000036571 hydration Effects 0.000 claims description 3
- 238000006703 hydration reaction Methods 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
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- 235000013305 food Nutrition 0.000 abstract description 20
- 239000000047 product Substances 0.000 abstract description 15
- 239000008280 blood Substances 0.000 abstract description 11
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- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 11
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 11
- 230000001953 sensory effect Effects 0.000 abstract description 9
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- 208000015943 Coeliac disease Diseases 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
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- 239000013589 supplement Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 17
- 238000000034 method Methods 0.000 description 14
- 230000035784 germination Effects 0.000 description 10
- 239000007788 liquid Substances 0.000 description 9
- 239000008367 deionised water Substances 0.000 description 8
- 229910021641 deionized water Inorganic materials 0.000 description 8
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- 239000008213 purified water Substances 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
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- 229940088598 enzyme Drugs 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
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- 239000008103 glucose Substances 0.000 description 6
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- 238000005406 washing Methods 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 230000000378 dietary effect Effects 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000000859 sublimation Methods 0.000 description 3
- 230000008022 sublimation Effects 0.000 description 3
- 208000017170 Lipid metabolism disease Diseases 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
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- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 1
- 241000871189 Chenopodiaceae Species 0.000 description 1
- 241000219312 Chenopodium Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
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- 238000009835 boiling Methods 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 238000012512 characterization method Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
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- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
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Classifications
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides quinoa germ milk and a preparation method thereof, belongs to the technical field of food processing, and overcomes the problems of low nutritive value, high glycemic index, poor taste and flavor and the like of quinoa products in the prior art by taking germinated quinoa, germinated quinoa protein powder, an emulsion stabilizer, a sweetening agent, phosphate and water as raw materials. Through the matching of specific raw materials and a preparation process, the obtained product is rich in protein, can supplement various amino acids required by daily life for a human body, effectively retains GABA in the germinated quinoa, is beneficial to relieving pressure and improving sleep. The quinoa germ milk disclosed by the invention adopts quinoa friendly to celiac disease patients and gluten allergy patients as a raw material, so that the requirements of all people can be met, and the effect of auxiliary blood sugar reduction can be achieved. The quinoa germ milk provided by the invention is stable in system, and the sensory qualities such as color, aroma, taste and the like are all superior levels.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to quinoa germ milk and a preparation method thereof.
Background
With the economic development and the improvement of life, people tend to eat more animal foods, the growth rate of foods such as meat, eggs and milk in the dietary structure of residents is too high, and the intake of grains is gradually reduced. The dietary fiber provided by the dietary structure is too low, so that the energy and fat of people are too high, and the incidence rate of lipid metabolism diseases in the population tends to rise. Due to the progress of modern science and technology and the pharmaceutical level, some medicines for reducing blood fat and blood pressure are developed nowadays. Although these drugs can alleviate lipid metabolism diseases, they are expensive and have different effects on the human body's metabolic system and immune system, which seriously damages the micro-ecological balance in the intestinal tract.
The food Glycemic Index (GI) is used to measure the effect of carbohydrates in food on blood glucose concentration. The high GI food has the advantages of fast digestion, high absorption rate and fast glucose release after entering the stomach and intestine, the peak value of the glucose is high after entering the blood, and the blood sugar is high; on the contrary, low-GI foods have long gastrointestinal residence time, low absorption rate, slow glucose release, low peak value and slow glucose falling speed after entering blood, and low blood sugar.
Chenopodium quinoa Willd is a plant of Chenopodium of Chenopodiaceae, is a low glycemic index grain, is rich in nutrition, and contains 20 essential amino acids including lysine and tryptophan. Researches show that the quinoa is better in nutrient content after germination, and the GABA content in the quinoa is obviously improved. GABA can stimulate the release of insulin, effectively prevent type 2 diabetes, and can help people promote metabolism and relieve stress. The protein content and quality of quinoa can almost be compared with those of beef, and the quinoa is the best choice for vegetarians, pregnant women, infants and other people. Tests of feeding mice prove that the blood sugar and the blood fat of the organism can be greatly reduced by eating the quinoa for a long time, so that the quinoa can be used as a main dietary choice for three-high people, obese people and diabetic patients. Besides, the quinoa is used as a gluten-free food, and provides a reasonable dietary source for celiac disease patients and gluten-allergic people. However, quinoa products in the current market mainly comprise quinoa porridge, quinoa meal, quinoa flour food, quinoa tea and other products, and due to the special taste of quinoa, the products are not suitable for wide-range popularization, the application of quinoa in industrial production is limited, the nutritional value of quinoa raw materials is reduced in part product types even in the processing process, or various sugar auxiliary materials are adopted for supplementing flavor, and the quinoa products are contrary to the original meaning of quinoa low-GI food.
Disclosure of Invention
The invention aims to provide quinoa germ milk and a preparation method thereof, and solves the problems that quinoa products in the prior art are low in nutritive value, high in glycemic index, poor in taste and flavor and the like.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides quinoa germ milk which is prepared from the following raw materials in parts by weight:
10-20 parts of germinated quinoa, 4-8 parts of germinated quinoa protein powder, 0.10-0.15 part of emulsion stabilizer, 6-10 parts of sweetener, 0.20-0.30 part of phosphate and 45-62 parts of water.
Preferably, the components of the emulsion stabilizer comprise carrageenan, glyceryl monostearate, locust bean gum, CMC-Na and sucrose fatty acid ester, wherein the ratio of the carrageenan, the glyceryl monostearate, the locust bean gum, the CMC-Na and the sucrose fatty acid ester is 1-3: 0.5-1.5.
Preferably, the components of the sweetener comprise erythritol and maltitol, and the ratio of the erythritol to the maltitol is 2.5-3.5: 1.5-2.5.
Preferably, the phosphate comprises sodium tripolyphosphate, sodium citrate and sodium dihydrogen phosphate, and the ratio of the sodium tripolyphosphate to the sodium citrate to the sodium dihydrogen phosphate is 1-3: 0.5-1.5.
Preferably, the germinated quinoa is germinated for 12-48 hours.
Preferably, the germinated quinoa protein powder is prepared by a preparation method comprising the following steps:
pre-cooling the germinated quinoa for 3-6 h, and carrying out vacuum freeze drying after pre-cooling to obtain freeze-dried germinated quinoa;
grinding and sieving the freeze-dried germinated quinoa to obtain germinated quinoa powder;
degreasing and air-drying the germinated quinoa wheat powder in sequence, and mixing with water to obtain a solution A;
sequentially carrying out alkali solution treatment and primary centrifugation on the solution A to obtain a first supernatant and a first precipitate;
sequentially carrying out acid solution treatment and secondary centrifugation on the first supernatant to obtain a second supernatant and a second precipitate;
and carrying out vacuum freeze drying on the second precipitate to obtain the germinated quinoa protein powder.
Preferably, the pre-cooling temperature is-20 to-40 ℃;
the vacuum freeze drying time is 12-36 h;
the number of the sieved meshes is 50-70 meshes;
petroleum ether with the volume 3-7 times that of the germinated quinoa powder is adopted for degreasing, and the degreasing times are 1-3 times;
the volume ratio of the germinated quinoa wheat powder to water is 1: 8-12;
the pH value of the aqueous alkali treatment is adjusted to 10.0-11.0 by adopting 0.3-0.7 mol/L NaOH aqueous solution, and then stirring is carried out for 1-3 h;
the pH value of the acid solution treatment is adjusted to 4.0-5.0 by adopting 0.3-0.7 mol/L HCl aqueous solution, and then the solution is stirred for 1-3 h;
the rotating speed of the first centrifugation and the rotating speed of the second centrifugation are respectively 5000-6000 rpm, and the time of the first centrifugation and the time of the second centrifugation are 10-20 min.
The invention also provides a preparation method of the quinoa germ milk, which comprises the following steps:
s1, freeze-drying the germinated quinoa, mixing with water, and pulping to obtain a germinated quinoa juice;
s2, gelatinizing the germinated quinoa juice to obtain gelatinized quinoa wheat pulp, wherein the gelatinization is carried out in a water bath at the temperature of 80-90 ℃ for 20-40 min;
s3, carrying out enzymolysis on the gelatinized quinoa wheat pulp to obtain liquefied quinoa wheat pulp;
s4, saccharifying the liquefied quinoa mash to obtain a quinoa germ milk semi-finished product;
s5, mixing the stable emulsifier with water at the temperature of 80-90 ℃ and stirring for 4-6 min, then adding the sweetener and stirring for 5-15 min again, cooling, mixing with the quinoa germ milk semi-finished product and the germinated quinoa protein powder, shearing and hydrating, adding phosphate to adjust the pH value to 6.8-7.2, and finally adding the rest water to obtain the quinoa germ milk.
Preferably, the freeze-drying time in S1 is 12-36 h;
the volume ratio of the germinated quinoa to water in the S1 is 1: 8-12.
Preferably, alpha-amylase is adopted for enzymolysis in S3, the addition amount of the alpha-amylase is 4-8U/g, the enzymolysis temperature is 60-65 ℃, the pH value of the enzymolysis is 6.0-6.8, and the enzymolysis time is 40-60 min;
saccharifying in S4 with glucoamylase at 100-140U/g, 60-62 deg.C, 5.2-5.8 pH, and 65-75 min;
the volume ratio of the stable emulsifier in S5 to water at 80-90 ℃ is 1: 45-50;
the time for shear hydration in the S5 is 15-20 min.
The invention has the technical effects and advantages that: the quinoa germ milk provided by the invention is rich in protein, can supplement various amino acids required by daily life for human bodies, effectively retains GABA in germinated quinoa, and is beneficial to relieving pressure and improving sleep. The quinoa germ milk disclosed by the invention adopts quinoa friendly to celiac disease patients and gluten allergy patients as a raw material, so that the requirements of all people can be met, and the effect of auxiliary blood sugar reduction can be achieved. The quinoa germ milk provided by the invention is stable in system, and excellent in sensory quality such as color, luster, aroma, taste and the like.
Detailed Description
The invention provides quinoa germ milk which is prepared from the following raw materials in parts by weight:
10-20 parts of germinated quinoa, 4-8 parts of germinated quinoa protein powder, 0.10-0.15 part of emulsion stabilizer, 6-10 parts of sweetener, 0.20-0.30 part of phosphate and 45-62 parts of water.
The preparation raw materials of the quinoa germ milk provided by the invention comprise 10-20 parts of germinated quinoa, preferably 12-18 parts, and further preferably 14-16 parts; in the invention, the germinated quinoa is preferably quinoa which is germinated for 12-48 h, and is further preferably quinoa which is germinated for 24-36 h; in the present invention, the germinated quinoa is preferably obtained by a preparation method comprising the following steps: putting quinoa into NaClO with the concentration of 0.5-1.5% 2 Soaking in the solution for 4-6 min, then washing with deionized water, placing in an incubator at 20-25 ℃ for germination, and spraying deionized water to the culture tray every 6-8 h in the period of germination.
The preparation raw material of the quinoa germ milk provided by the invention comprises 4-8 parts of germinated quinoa protein powder, preferably 5-7 parts; in the invention, the germinated quinoa protein powder is preferably prepared by a preparation method comprising the following steps:
pre-cooling the germinated quinoa for 3-6 h, and carrying out vacuum freeze drying after pre-cooling to obtain freeze-dried germinated quinoa;
sieving the freeze-dried germinated quinoa to obtain germinated quinoa powder;
degreasing and air-drying the germinated quinoa wheat powder in sequence, and mixing with water to obtain a solution A;
sequentially carrying out alkali solution treatment and primary centrifugation on the solution A to obtain a first supernatant and a first precipitate;
sequentially carrying out acid solution treatment and secondary centrifugation on the first supernatant to obtain a second supernatant and a second precipitate;
and carrying out vacuum freeze drying on the second precipitate to obtain the germinated quinoa protein powder.
In the present invention, the pre-cooling temperature is preferably-20 to-40 ℃, and more preferably-25 to-35 ℃; the equipment for precooling is preferably a refrigerator; the pre-cooled vacuum freeze drying is preferably carried out by adopting a vacuum freeze dryer, and the operating parameters of the vacuum freeze drying are preferably-50 to-80 ℃ and 90 to 120 Pa. The time of the vacuum freeze drying is preferably 12-36 h, and more preferably 20-30 h; in the invention, the vacuum freeze drying is followed by grinding and sieving, and the sieving mesh number is preferably 50-70 meshes; according to the invention, the preferable defatting method is that petroleum ether with the volume 3-7 times that of the germinated quinoa powder is adopted, the more preferable defatting method is that the petroleum ether with the volume 4-6 times that of the germinated quinoa powder is adopted, and the preferable defatting times are 1-3 times. After degreasing, the method carries out air drying, and the air drying is preferably natural air drying. The quinoa germination powder is sequentially degreased and air-dried and then mixed with water, the water is preferably distilled water, the volume ratio of the quinoa germination powder to the water is preferably 1: 8-12, and further preferably 1: 9-11, and the quinoa germination powder is preferably mixed with the water and then further comprises a stirring step. The pH value of the aqueous solution of NaOH in an amount of 0.3-0.7 mol/L is preferably adjusted to 10.0-11.0 in the aqueous solution treatment, and then the aqueous solution is stirred for 1-3 hours, the concentration of the aqueous solution of NaOH in the aqueous solution treatment is further preferably 0.4-0.6 mol/L, and the stirring time is preferably 1.5-2.5 hours. The method comprises the step of carrying out primary centrifugation after alkaline solution treatment, wherein the rotation speed of the primary centrifugation is preferably 5000-6000 rpm, more preferably 5300-5700 rpm, and the time of the primary centrifugation is preferably 10-20 min, more preferably 12-18 min. The pH value of the HCl aqueous solution in a concentration of 0.3-0.7 mol/L is adjusted to 4.0-5.0 in the acid solution treatment, and then the HCl aqueous solution is stirred for 1-3 hours, wherein the concentration of the HCl aqueous solution in the acid solution treatment is further preferably 0.4-0.6 mol/L, and the stirring time is preferably 1.5-2.5 hours. The method comprises the step of carrying out secondary centrifugation after acid solution treatment, wherein the rotation speed of the secondary centrifugation is preferably 5000-6000 rpm, more preferably 5300-5700 rpm, and the time of the secondary centrifugation is preferably 10-20 min, more preferably 14-17 min. In the invention, the second precipitate is subjected to vacuum freeze drying, and the parameters of the vacuum freeze drying are preferably-50 to-80 ℃ and 90 to 120 Pa.
The quinoa germ milk provided by the invention comprises 0.10-0.15 part of emulsion stabilizer, preferably 0.12-0.14 part. The components of the emulsion stabilizer preferably comprise carrageenan, glyceryl monostearate, locust bean gum, CMC-Na and sucrose fatty acid ester, and the proportion of the carrageenan, the glyceryl monostearate, the locust bean gum, the CMC-Na and the sucrose fatty acid ester is preferably 1-3: 0.5-1.5.
The quinoa germ milk provided by the invention comprises 6-10 parts of sweetening agents, preferably 7-9 parts. The components of the sweetener preferably comprise erythritol and maltitol, and the proportion of the erythritol to the maltitol is preferably 2.5-3.5: 1.5-2.5.
The quinoa germ milk provided by the invention comprises 0.20-0.30 part of phosphate, preferably 0.23-0.27 part of phosphate, the phosphate preferably comprises sodium tripolyphosphate, sodium citrate and sodium dihydrogen phosphate, and the ratio of the sodium tripolyphosphate, the sodium citrate and the sodium dihydrogen phosphate is preferably 1-3: 0.5-1.5.
The quinoa germ milk provided by the invention comprises 45-62 parts of water, preferably 48-60 parts of water, and further preferably 51-58 parts of water. The water in the raw material for preparing the quinoa germ milk is preferably purified water.
The invention also provides a preparation method of the quinoa germ milk, which comprises the following steps:
s1, freeze-drying the germinated quinoa, mixing with water, and pulping to obtain a germinated quinoa juice;
s2, gelatinizing the germinated quinoa juice to obtain gelatinized quinoa wheat pulp, wherein the gelatinization is carried out in a water bath at the temperature of 80-90 ℃ for 20-40 min;
s3, carrying out enzymolysis on the gelatinized quinoa wheat pulp to obtain liquefied quinoa wheat pulp;
s4, saccharifying the liquefied quinoa mash to obtain a quinoa germ milk semi-finished product;
s5, mixing the stable emulsifier with water at the temperature of 80-90 ℃ and stirring for 4-6 min, then adding the sweetener and stirring for 5-15 min again, cooling, mixing with the chenopodium quinoa germ milk semi-finished product and the germinated chenopodium quinoa protein powder, shearing and hydrating, adding phosphate to adjust the pH value to 6.8-7.2, and finally adding the rest water to obtain the chenopodium quinoa germ milk.
In the invention, the freeze-drying parameters in S1 are preferably-50 to-80 ℃ and 90 to 120Pa, and the freeze-drying time in S1 is preferably 12 to 36 hours, and more preferably 18 to 30 hours; the volume ratio of the germinated quinoa in S1 to water is preferably 1: 8-12, further preferably 1: 9-11, and the water is preferably purified water; the pulping is preferably carried out by adopting a wall-breaking food processor, and the pulping time is preferably 140-170 s; the method also preferably comprises a sieving step after pulping, and the sieving mesh number is preferably 80-120 meshes. In the step S2, water bath at 80-90 ℃ is adopted for gelatinization for 20-40 min, the temperature of the water bath is 80-90 ℃, the optimal temperature is 84-88 ℃, the time of the water bath is 20-40 min, the optimal time is 23-27 min, and the gelatinization process is preferably accompanied by uninterrupted shaking. In the S3, alpha-amylase is preferably adopted for enzymolysis, the addition amount of the alpha-amylase is preferably 4-8U/g, and further preferably 5-7U/g, the temperature of the enzymolysis is preferably 60-65 ℃, further preferably 62-64 ℃, the pH of the enzymolysis is preferably 6.0-6.8, further preferably 6.2-6.4, and the time of the enzymolysis is preferably 40-60 min, and further preferably 45-55 min; in the present invention S4, the saccharification is preferably performed with glucoamylase, the addition amount of glucoamylase is preferably 100 to 140U/g, and more preferably 110 to 130U/g, the saccharification temperature is preferably 60 to 62 ℃, the saccharification pH is preferably 5.2 to 5.8, and more preferably 5.3 to 5.6, and the saccharification time is preferably 65 to 75min, and more preferably 68 to 72 min; in the S5, a stable emulsifier is mixed with water at the temperature of 80-90 ℃ and stirred for 4-6 min, the volume ratio of the stable emulsifier to the water at the temperature of 80-90 ℃ is preferably 1: 45-50, and the stirring is preferably performed by magnetic stirring; the time for shearing hydration in the S5 is preferably 15-20 min, and more preferably 16-18 min; adding residual water into the S5, wherein the concentration of the added residual water is preferably 2.7-3.2% (based on the protein content); the method preferably comprises homogenizing after the residual water is added, preferably adopting ultrahigh pressure homogenizing, and preferably comprises sterilizing after homogenizing, preferably carrying out ultrahigh temperature instant sterilization, and filling after sterilization to obtain the quinoa germ milk.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Weighing 16g of germinated quinoa, 6g of germinated quinoa protein powder, 0.13g of emulsion stabilizer, 7.5g of sweetener and 0.23g of phosphate, wherein the emulsion stabilizer is prepared from 0.0371g of carrageenan, 0.0371g of glycerin monostearate, 0.0186g of locust bean gum, 0.0186g of CMC-Na and 0.0186g of sucrose fatty acid ester, the sweetener is prepared from 4.6875g of erythritol and 2.8125g of maltitol, and the phosphate is prepared from 0.115g of sodium tripolyphosphate, 0.0575g of sodium citrate and 0.0575g of sodium dihydrogen phosphate.
Removing impurities from rhizoma et radix Veratri, adding 1% NaClO 2 Soaking in the solution for 5min, washing with deionized water, selecting full quinoa, placing in an incubator at 25 deg.C for germination, spraying deionized water every 6h to the culture dish for wetting, and continuously germinating for 36h to obtain germinated quinoa.
Pre-cooling germinated quinoa in a refrigerator at-30 ℃ for 3h, then placing the germinated quinoa in a vacuum freeze-drying machine for sublimation drying for 24h under the conditions of-70 ℃ and 100Pa, sieving the obtained product with a 60-mesh sieve to obtain germinated quinoa powder, adding petroleum ether with the volume 5 times of that of the germinated quinoa powder for degreasing, repeating the step for 2 times, and naturally drying. Adding 10 times volume of distilled water, stirring, adjusting pH to 10.5 with 0.5mol/L NaOH solution, magnetically stirring for 2 hr, centrifuging at 5500rpm for 15min, and collecting supernatant. Adjusting the pH of the supernatant to 4.5 with 0.5mol/L HCl solution, centrifuging at 5500rpm for 15min, and vacuum freeze-drying the precipitate at-70 deg.C under 100Pa to obtain germinated quinoa protein powder.
Freeze-drying germinated quinoa for 24h at-70 ℃ under 100Pa, adding purified water with the quality 10 times that of the germinated quinoa, pulping for 160s by using a wall-breaking food machine, sieving by using a 100-mesh sieve to obtain germinated quinoa juice, placing the germinated quinoa juice in a water bath kettle at 85 ℃ to continuously shake for gelatinization for 30min, adding alpha-amylase into the gelatinized quinoa juice, wherein the enzyme addition amount is 6U/g, the enzymolysis condition is 60 ℃, the pH value is controlled at 6.5, and the enzymolysis lasts for 50 min. Cooling the liquid to room temperature, adding glucoamylase for saccharification, wherein the enzyme addition amount is 120U/g, the enzymolysis condition is 62 ℃, the pH is controlled at 5.5, and the enzymolysis lasts for 70min to obtain a half-finished product of the germinated quinoa wheat juice;
uniformly dispersing the compound stable emulsifier in 48 times volume of 85 ℃ hot water, magnetically stirring for 5min, adding the compound sweetener, continuously stirring for 10min, and cooling to room temperature. And finally, adding the half-finished product of the germinated quinoa juice and the germinated quinoa protein powder, shearing and hydrating for 15min, compounding phosphate, adjusting the pH to 6.95, adding purified water to a constant volume of 1L, carrying out ultrahigh-pressure homogenization to obtain a homogenized solution, carrying out ultrahigh-temperature instantaneous sterilization on the homogenized solution, and filling to obtain the quinoa germ milk.
Example 2
Weighing 15g of germinated quinoa, 7g of germinated quinoa protein powder, 0.135g of emulsion stabilizer, 8g of sweetener and 0.25g of phosphate, wherein the emulsion stabilizer is prepared from 0.0386g of carrageenan, 0.0386g of glycerin monostearate, 0.0193g of locust bean gum, 0.0193g of CMC-Na0.0193 g and 0.0193g of sucrose fatty acid ester, the sweetener is prepared from 5g of erythritol and 3g of maltitol, and the phosphate is prepared from 0.125g of sodium tripolyphosphate, 0.0625g of sodium citrate and 0.0625g of sodium dihydrogen phosphate.
Removing impurities from rhizoma et radix Veratri, adding 1% NaClO 2 Soaking in the solution for 5min, washing with deionized water, selecting full quinoa, placing in an incubator at 22 deg.C for germination, spraying deionized water every 8h to the culture dish for wetting, and continuously germinating for 36h to obtain germinated quinoa.
Pre-cooling germinated quinoa in a refrigerator at the temperature of minus 30 ℃ for 5 hours, then placing the refrigerator into a vacuum freeze dryer to carry out sublimation drying for 30 hours at the temperature of minus 70 ℃ and under the condition of 100Pa, sieving the refrigerator with a 60-mesh sieve to obtain germinated quinoa powder, adding petroleum ether with the volume 6 times of that of the germinated quinoa powder to the germinated quinoa powder for degreasing, and then naturally drying. Adding 10 times volume of distilled water, stirring, adjusting pH to 10.5 with 0.5mol/L NaOH solution, magnetically stirring for 2 hr, centrifuging at 6000rpm for 15min, and collecting supernatant. Adjusting the pH of the supernatant to 4.5 with 0.5mol/L HCl solution, centrifuging at 5000rpm for 15min, and vacuum freeze-drying the precipitate at-80 deg.C under 110Pa to obtain germinated quinoa protein powder.
Freeze-drying germinated quinoa for 24h at-70 ℃ under 100Pa, adding purified water with the quality 10 times that of the germinated quinoa, pulping for 170s by using a wall-breaking food machine, sieving by using a 110-mesh sieve to obtain germinated quinoa juice, placing the germinated quinoa juice in a water bath kettle at 85 ℃ to continuously shake for gelatinization for 30min, adding alpha-amylase into the gelatinized quinoa juice, wherein the enzyme addition amount is 6U/g, the enzymolysis condition is 60 ℃, the pH value is controlled at 6.5, and the enzymolysis lasts for 50 min. Cooling the liquid to room temperature, adding glucoamylase for saccharification, wherein the enzyme addition amount is 120U/g, the enzymolysis condition is 62 ℃, the pH is controlled at 5.5, and the enzymolysis lasts for 70min to obtain a half-finished product of the germinated quinoa wheat juice;
uniformly dispersing the compound stable emulsifier in 45 times volume of hot water at 85 ℃, magnetically stirring for 5min, adding the compound sweetener, continuously stirring for 10min, and cooling to room temperature. And finally, adding the half-finished product of the germinated quinoa juice and the germinated quinoa protein powder, shearing and hydrating for 20min, adjusting the pH to 7.0 by compounding phosphate, adding purified water to a constant volume of 1L, carrying out ultrahigh-pressure homogenization to obtain a homogenized solution, carrying out ultrahigh-temperature instantaneous sterilization on the homogenized solution, and filling to obtain the quinoa germ milk.
Example 3
Weighing 14g of germinated quinoa, 5g of germinated quinoa protein powder, 0.14g of emulsion stabilizer, 8.8g of sweetener and 0.26g of phosphate, wherein the emulsion stabilizer is prepared from 0.04g of carrageenan, 0.04g of glycerin monostearate, 0.02g of locust bean gum, 0.02g of CMC-Na0.02 g and 0.02g of sucrose fatty acid ester, the sweetener is prepared from 5.5g of erythritol and 3.3g of maltitol, and the phosphate is prepared from 0.13g of sodium tripolyphosphate, 0.065g of sodium citrate and 0.065g of sodium dihydrogen phosphate.
Removing impurities from rhizoma et radix Veratri, adding 1% NaClO 2 Soaking in the solution for 6min, washing with deionized water, selecting full quinoa, placing in an incubator at 20 deg.C for germination, spraying deionized water every 8 hr until the culture dish is wetted, and continuously germinating for 48 hr to obtain germinated quinoa.
Pre-cooling germinated quinoa in a refrigerator at the temperature of minus 60 ℃ for 5 hours, then placing the refrigerator in a vacuum freeze-drying machine for sublimation drying for 30 hours at the temperature of minus 75 ℃ and under the condition of 100Pa, screening the refrigerator through a 60-mesh sieve to obtain germinated quinoa powder, adding petroleum ether with the volume being 6 times that of the germinated quinoa powder for degreasing, and then naturally drying. Adding 10 times volume of distilled water, stirring, adjusting pH to 11.0 with 0.5mol/L NaOH solution, magnetically stirring for 2 hr, centrifuging at 5500rpm for 15min, and collecting supernatant. Adjusting the pH of the supernatant to 4.0 with 0.5mol/L HCl solution, centrifuging at 5000rpm for 15min, and vacuum freeze-drying the precipitate at-70 deg.C under 110Pa to obtain germinated quinoa protein powder.
Freeze-drying germinated quinoa for 24h at-70 ℃ under 110Pa, adding purified water with the quality 10 times that of the germinated quinoa, pulping for 180s by using a wall-breaking food machine, sieving by using a 110-mesh sieve to obtain germinated quinoa juice, placing the germinated quinoa juice in a water bath kettle at 85 ℃ to continuously shake for gelatinization for 30min, adding alpha-amylase into the gelatinized quinoa juice, wherein the enzyme addition amount is 6U/g, the enzymolysis condition is 58 ℃, the pH value is controlled at 6.5, and the enzymolysis lasts for 50 min. Cooling the liquid to room temperature, adding glucoamylase for saccharification, wherein the enzyme addition amount is 130U/g, the enzymolysis condition is 65 ℃, the pH is controlled at 5.5, and the enzymolysis lasts for 70min to obtain a half-finished product of the germinated quinoa wheat juice;
uniformly dispersing the compound stable emulsifier in 47 times volume of 85 ℃ hot water, magnetically stirring for 5min, adding the compound sweetener, continuously stirring for 10min, and cooling to room temperature. And finally, adding the half-finished product of the germinated quinoa wheat juice and the germinated quinoa protein powder, shearing and hydrating for 16min, adjusting the pH to 7.0 by compounding phosphate, adding purified water to a constant volume of 1L, carrying out ultrahigh-pressure homogenization to obtain a homogenized solution, carrying out ultrahigh-temperature instantaneous sterilization on the homogenized solution, and filling to obtain the quinoa germ milk.
Experimental example 1 protein content measurement
The determination method comprises the following steps: reference is made to the national standard GB 5009.5-2016 (determination of proteins in food products, national standard for food safety), with minor modifications.
The measurement is like: quinoa germ milk obtained in example 1 to 3
(1) Pretreatment of samples
Respectively weighing 20g of fully-mixed liquid sample, transferring the liquid sample into a dry digestion tube, adding 0.4g of copper sulfate, 6g of potassium sulfate and 10mL of sulfuric acid into each sample, placing the digestion tube into each hole of a digestion frame after shaking lightly, then placing the digestion tube on a digestion furnace, and opening a tap connected to an air exhaust tee joint to enable the air exhaust tee joint to be in an air suction state. And (3) switching on a power supply, carefully heating, and continuing to digest for 1 hour after the temperature of the digesting furnace reaches 420 ℃, wherein the liquid in the digesting tube is in a green transparent state. After being taken out and cooled, 50mL of water was added to carry out the next distillation operation.
(2) Distillation
A250 mL Erlenmeyer flask was charged with 50mL of 2% H 3 BO 3 Solutions ofAnd 2-3 drops of mixed indicator, placing the indicator on the right side of the Kjeldahl azotometer, and immersing a dropper below the liquid level; and (4) placing the cooled digestion tube filled with the sample into a corresponding position on the left side of the machine, and closing the digestion tube protective cover.
Opening a NaOH switch, and adding 50mLNaOH solution; opening a distillation switch to distill, moving the conical flask to enable the dropper to be separated from the receiving liquid level when the receiving liquid of the conical flask reaches 100mL, washing the dropper with a washing bottle, taking away the conical flask, and closing the distillation switch.
(3) Titration
Titrating the solution in the conical flask with a hydrochloric acid solution with the concentration of 0.05mol/L, taking the endpoint of the titration solution changing from light blue to light purple, recording the number of milliliters of the consumed hydrochloric acid solution, and calculating the protein content according to the following formula:
in the formula:
x-protein content in the sample in grams per hundred grams (g/100 g);
V 1 -volume of reagent consumed hydrochloric acid standard titration solution in milliliters (mL);
V 2 reagent blank consumption hydrochloric acid standard titration volume in milliliters (mL);
c-hydrochloric acid standard titration solution concentration, unit is mol per liter (mol/L);
0.0140-hydrochloric acid [ c (hcl) ═ 1.000mol/L ] mass equivalent to nitrogen in grams (g) of standard titration solution;
m-mass of the sample in grams (g);
V 3 -aspirating the volume of digestive juices in milliliters (mL);
f-nitrogen is converted into a protein coefficient, and the nitrogen conversion coefficient in the quinoa is 5.85;
100-conversion factor
The results show that the quinoa germ milk protein content obtained in example 1 is 2.7%, the quinoa germ milk protein content obtained in example 2 is 3.2%, and the quinoa germ milk protein content obtained in example 3 is 2.5%.
EXAMPLE 2GABA content measurement
The determination method comprises the following steps: refer to Huang Si Yuan et al (Huang Si Yuan, Luo Jia Yuan, Yejun Feng, etc.. Germination condition optimization and component analysis of black tartary buckwheat rich in gamma-aminobutyric acid [ J ] food industry science and technology, 2021,42(24):144 and 150.), and slightly modify.
Weighing 0.5g of germinated quinoa wheat powder, diluting to 5mL, extracting for 2h with shaking, centrifuging at 6000rpm for 5min, and filtering. And (3) adding 0.6mL of boric acid buffer solution with the pH value of 9.0, 2mL of 5% redistilled phenol solution and 1mL of sodium hypochlorite with the available chlorine of 7% into 1mL of filtrate to fully shake, and immediately carrying out ice bath and continuously shaking after boiling water bath for 10min until a blue-green complex appears. Then 2mL of 60% ethanol is added for color comparison at 645nm, the absorbance is measured, and a standard curve equation Y is calculated by taking 5 standard sample concentrations of 0.01, 0.05, 0.1, 0.15 and 0.20mg/mL to obtain a standard curve equation of 0.0222X +0.0012, R 2 0.9981) to obtain the GABA content.
In the formula:
X-GABA concentration (mg/mL);
v-volume of extract (mL);
n-dilution multiple;
m-sample mass (g).
The results show that the GABA content of the quinoa germ milk obtained in example 1 is 48.36mg/100g, the GABA content of the quinoa germ milk obtained in example 2 is 46.92mg/100g, and the GABA content of the quinoa germ milk obtained in example 3 is 42.35mg/100 g.
Experimental example 3 sensory evaluation
Sensory evaluation method: reference is made to Emma et al (Ludena Urazo Fanny Emma, Garcia Torres Silvia Melissa, Tolonen Tiina, et al. development of a preferred knowledge-basedbevaluation. [ J ]. Food science & nutrition,2017,5(3): with minor modifications, the specific scoring items, scoring criteria are shown in Table 1 below:
TABLE 1 sensory evaluation items and Scoring standards
The results showed that the quinoa germ milk sensory evaluation score obtained in example 1 was 85, the quinoa germ milk sensory evaluation score obtained in example 2 was 92, and the quinoa germ milk sensory evaluation score obtained in example 3 was 89.
Experimental example 4 measurement of glycemic index (GI value)
The determination method comprises the following steps: reference is made to the method of Yang et al (Yuexi Yang, Qi Chen, Anzhen Yu, et al study on structural characterization, physical properties and geometrical properties of ecological resistance stability [ J ]. Food Chemistry,2021,359:129924) with minor modifications.
Weighing 0.5g of sample, placing the sample in a centrifuge tube with a plug, adding 20mL of phosphate buffer solution, fully mixing, and then utilizing 1 mol.L -1 Adjusting the solution pH to 1.5. Again mix well and add 0.2mL protease (115 U.mL) -1 ) Reacting in a water bath at 37 ℃ for 30min, and cooling to room temperature. Using 1 mol. L -1 NaOH to adjust the pH of the solution to 6.9, then 10mL of alpha-amylase solution (110U. mL) was added -1 ) And 40. mu.L of saccharifying enzyme (10000U. mL) -1 ) And then the volume is adjusted to 50mL by using phosphate buffer solution. Placing the centrifugal tube in a constant-temperature oscillating water bath kettle at 37 ℃ to shake and react for 90 min. Taking 1mL of supernatant, stopping enzymolysis reaction, measuring the glucose content by using a 3, 5-dinitrosalicylic acid (DNS) method, comparing with white bread (GI (total index) 100), and calculating the in-vitro GI value of the measured sample.
The results show that the GI index of the quinoa germ milk obtained in example 1 is 41.2, the GI index of the quinoa germ milk obtained in example 2 is 41.6, and the GI index of the quinoa germ milk obtained in example 3 is 43.2.
According to the embodiment, the quinoa germ milk provided by the invention is rich in protein, can supplement various amino acids required by daily life for human bodies, effectively retains GABA in germinated quinoa, and is beneficial to relieving pressure and improving sleep. The quinoa germ milk disclosed by the invention adopts quinoa friendly to celiac disease patients and gluten allergy patients as a raw material, so that the requirements of all people can be met, and the effect of auxiliary blood sugar reduction can be achieved. The quinoa germ milk provided by the invention is stable in system, and excellent in sensory quality such as color, luster, aroma, taste and the like.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The quinoa germ milk is characterized by being prepared from the following raw materials in parts by weight:
10-20 parts of germinated quinoa, 4-8 parts of germinated quinoa protein powder, 0.10-0.15 part of emulsion stabilizer, 6-10 parts of sweetener, 0.20-0.30 part of phosphate and 45-62 parts of water.
2. The quinoa germ milk according to claim 1, wherein the emulsion stabilizer comprises carrageenan, glyceryl monostearate, locust bean gum, CMC-Na and sucrose fatty acid ester, and the proportion of the carrageenan, the glyceryl monostearate, the locust bean gum, the CMC-Na and the sucrose fatty acid ester is 1-3: 0.5-1.5.
3. The quinoa germ milk according to claim 2, wherein the components of the sweetener comprise erythritol and maltitol, and the ratio of erythritol to maltitol is 2.5-3.5: 1.5-2.5.
4. The quinoa germ milk according to claim 3, wherein the phosphate comprises sodium tripolyphosphate, sodium citrate and sodium dihydrogen phosphate, and the ratio of the sodium tripolyphosphate, the sodium citrate and the sodium dihydrogen phosphate is 1-3: 0.5-1.5.
5. The quinoa germ milk according to claim 1, wherein the germinated quinoa is quinoa which germinates for 12-48 h.
6. The quinoa germ milk of claim 5, wherein the germinated quinoa protein powder is obtained by a preparation method comprising the following steps:
pre-cooling the germinated quinoa for 3-6 h, and carrying out vacuum freeze drying after pre-cooling to obtain freeze-dried germinated quinoa;
grinding and sieving the freeze-dried germinated quinoa to obtain germinated quinoa powder;
degreasing and air-drying the germinated quinoa wheat powder in sequence, and mixing with water to obtain a solution A;
sequentially carrying out alkali solution treatment and primary centrifugation on the solution A to obtain a first supernatant and a first precipitate;
sequentially carrying out acid solution treatment and secondary centrifugation on the first supernatant to obtain a second supernatant and a second precipitate;
and carrying out vacuum freeze drying on the second precipitate to obtain the germinated quinoa protein powder.
7. The quinoa germ milk of claim 6, wherein the pre-cooling temperature is-20 to-40 ℃;
the vacuum freeze drying time is 12-36 h;
the screening mesh number is 50-70 meshes;
petroleum ether with the volume 3-7 times that of the germinated quinoa powder is adopted for degreasing, and the degreasing times are 1-3 times;
the volume ratio of the germinated quinoa wheat powder to water is 1: 8-12;
adjusting the pH value to 10.0-11.0 by adopting 0.3-0.7 mol/L NaOH aqueous solution in the alkali solution treatment, and then stirring for 1-3 h;
the pH value of the acid solution treatment is adjusted to 4.0-5.0 by adopting 0.3-0.7 mol/L HCl aqueous solution, and then the solution is stirred for 1-3 h;
the rotating speeds of the first centrifugation and the second centrifugation are 5000-6000 rpm respectively, and the time of the first centrifugation and the time of the second centrifugation are 10-20 min.
8. The preparation method of quinoa germ milk according to any one of claims 1 to 7, characterized by comprising the following steps:
s1, freeze-drying the germinated quinoa, mixing with water, and pulping to obtain a germinated quinoa juice;
s2, gelatinizing the germinated quinoa juice to obtain gelatinized quinoa wheat pulp, wherein the gelatinization is carried out in a water bath at the temperature of 80-90 ℃ for 20-40 min;
s3, carrying out enzymolysis on the gelatinized quinoa wheat pulp to obtain liquefied quinoa wheat pulp;
s4, saccharifying the liquefied quinoa mash to obtain a quinoa germ milk semi-finished product;
s5, mixing the stable emulsifier with water at the temperature of 80-90 ℃ and stirring for 4-6 min, then adding the sweetener and stirring for 5-15 min again, cooling, mixing with the chenopodium quinoa germ milk semi-finished product and the germinated chenopodium quinoa protein powder, shearing and hydrating, adding phosphate to adjust the pH value to 6.8-7.2, and finally adding the rest water to obtain the chenopodium quinoa germ milk.
9. The preparation method of the quinoa germ milk according to claim 8, wherein the freeze-drying time in S1 is 12-36 hours;
the volume ratio of the germinated quinoa to water in the S1 is 1: 8-12.
10. The preparation method of the quinoa germ milk according to claim 9, wherein alpha-amylase is adopted for the enzymolysis in S3, the addition amount of the alpha-amylase is 4-8U/g, the enzymolysis temperature is 60-65 ℃, the enzymolysis pH is 6.0-6.8, and the enzymolysis time is 40-60 min;
saccharifying in S4 with glucoamylase at 100-140U/g, 60-62 deg.C, 5.2-5.8 pH, and 65-75 min;
the volume ratio of the stable emulsifier in S5 to water at 80-90 ℃ is 1: 45-50;
the time for shear hydration in the S5 is 15-20 min.
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| CN105029623A (en) * | 2015-09-01 | 2015-11-11 | 青海清华博众生物技术有限公司 | Quinoa protein drinks and making method thereof |
| CN108142551A (en) * | 2017-12-23 | 2018-06-12 | 西南林业大学 | A kind of quinoa milk beverage for having anti-oxidation function and preparation method thereof |
| CN111227151A (en) * | 2020-03-17 | 2020-06-05 | 吉林大学 | Germinated quinoa beverage and preparation method thereof |
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| CN105029623A (en) * | 2015-09-01 | 2015-11-11 | 青海清华博众生物技术有限公司 | Quinoa protein drinks and making method thereof |
| CN108142551A (en) * | 2017-12-23 | 2018-06-12 | 西南林业大学 | A kind of quinoa milk beverage for having anti-oxidation function and preparation method thereof |
| CN111227151A (en) * | 2020-03-17 | 2020-06-05 | 吉林大学 | Germinated quinoa beverage and preparation method thereof |
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