CN115590130A - Preparation method of silver burdock polypeptide beverage - Google Patents
Preparation method of silver burdock polypeptide beverage Download PDFInfo
- Publication number
- CN115590130A CN115590130A CN202211263271.7A CN202211263271A CN115590130A CN 115590130 A CN115590130 A CN 115590130A CN 202211263271 A CN202211263271 A CN 202211263271A CN 115590130 A CN115590130 A CN 115590130A
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- CN
- China
- Prior art keywords
- burdock
- polypeptide
- silver
- beverage
- ginkgo
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 86
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 86
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 78
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 78
- 235000013361 beverage Nutrition 0.000 title claims abstract description 47
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 title claims abstract description 45
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 238000000498 ball milling Methods 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
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- 235000010447 xylitol Nutrition 0.000 claims description 4
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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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
Abstract
The invention discloses a preparation method of a ginkgo-burdock polypeptide beverage, which comprises the steps of respectively and sequentially carrying out coarse grinding, wet-process superfine grinding, alpha-amylase hydrolysis, boiling water bath enzyme deactivation and microfiltration membrane filtration on ginkgo, burdock and soybean to obtain ginkgo pulp, burdock pulp and soybean milk; mixing semen Ginkgo juice, fructus Arctii juice and soybean milk at a ratio of 1:1: (1-3), adjusting the pH value to 7.0, adding ProteaX enzyme for hydrolysis, inactivating enzyme after the hydrolysis, filtering with an ultrafiltration membrane to obtain the burdock polypeptide protoplasm, diluting with deionized water, adding flavoring agent and stabilizer, mixing, homogenizing under high pressure, sterilizing, and vacuum filling to obtain the burdock polypeptide protoplasm. Compared with the prior art, the silver burdock polypeptide beverage prepared by the method has the advantages of good stability, good flavor, small relative molecular weight of the polypeptide and the like, and solves the problems of poor stability and poor flavor of the traditional ginkgo beverage, heavy bitter taste of the polypeptide prepared by the traditional enzymolysis process, large relative molecular weight of the polypeptide and the like.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a burdock polypeptide beverage.
Background
The vegetable protein beverage is a milky beverage prepared from plant nuts, fruit pulp and soybean (such as soybean, peanut, almond, walnut kernel, coconut, etc.) by processing, blending, and autoclaving or aseptic packaging. The vegetable protein beverage is one of the most promising varieties in the beverage industry of China, the vegetable protein food is vigorously developed, the food structure of the people of China is favorably improved, and the problems of low protein content and milk source shortage in the food structure of China are solved. However, in the current market, the plant raw material beverages such as walnuts, almonds, peanuts and the like tend to be saturated, the homogenization of the product is serious, and other raw materials are not effectively developed. The plant protein resources are extremely rich in distribution from north to south in China, are suitable according to local conditions and are reasonably distributed, and the development of the characteristic plant protein beverage has important significance for fully utilizing the plant protein resources, improving the income of farmers and meeting market demands.
Gingko is known as 'activating stone' in the plant kingdom and is a peculiar and precious tree species in China, and the gingko tree resources in China account for 70 percent of the total quantity of the resources in the world. Gingko is a medicine-food homologous substance published by the national Wei Jian Commission, contains rich nutrient substances, and the content of carbohydrate accounts for 72.6 percent of dry substances; the protein content is 13.2%, the amino acid composition is reasonable, and the protein belongs to high-quality protein. At present, ginkgo is mainly sold as dry fruit, has low price and lacks deep processing products, and directly restricts the sustainable healthy development of the ginkgo industry. Therefore, the development of deep-processed ginkgo products is urgently needed to improve the added value of ginkgo. The ginkgo polypeptide has biological activities of resisting oxidation, inhibiting bacteria, reducing blood sugar and the like, and is easy to absorb and utilize, so that the development of the ginkgo polypeptide beverage has wide prospects.
Although there are many reports on the research of ginkgo drink, there are some fresh ginkgo drink products on the market. The reason is analyzed, and mainly comprises the following two aspects, namely, because the ginkgo contains a large amount of starch, protein and the like, unstable phenomena such as starch and protein precipitation, fat ring formation on the surface and the like can occur in the processing and storage processes, and the appearance quality and the commodity value of a finished product are seriously influenced; the method is a key technical problem in the production of the gingko beverage and a common problem in the processing of turbid beverages, and the key technical problem is not thoroughly solved in the existing research reports. Secondly, the existing ginkgo beverage has poor flavor and certain bitter taste. Therefore, development of a ginkgo beverage having good stability, flavor and product quality is urgently needed.
Disclosure of Invention
The invention aims to solve the problems of easy precipitation, poor stability, poor flavor of the ginkgo beverage, heavy bitter taste of the polypeptide prepared by the traditional enzymolysis process, large relative molecular mass of the polypeptide and the like in the processing and storage processes of the conventional ginkgo beverage, and provides a preparation method of the ginkgo beverage.
The technical problem to be solved by the invention is realized by the following technical scheme:
a preparation method of a burdock polypeptide beverage comprises the following steps:
(1) Removing hull and inner seed coat and embryo of semen Ginkgo, peeling Burdock, cutting into pieces, soaking semen Ginkgo, burdock and semen glycines in deionized water, respectively performing coarse grinding, wet superfine grinding, alpha-amylase hydrolysis, enzyme deactivation in boiling water bath, and microfiltration membrane filtration to obtain semen Ginkgo pulp, burdock pulp and soybean milk;
(2) Mixing semen Ginkgo juice, fructus Arctii juice and soybean milk at a ratio of 1:1: (1-3), uniformly mixing, adjusting the pH value to 7.0, adding ProteaX enzyme for hydrolysis, inactivating enzyme in a boiling water bath, filtering by using an ultrafiltration membrane with the relative molecular mass of 1000Da, and collecting filtrate to obtain the burdock polypeptide protoplasm;
(3) Diluting the silver burdock polypeptide protoplasm with deionized water, wherein the volume ratio of the silver burdock polypeptide protoplasm to the deionized water is 1 (1-3), so as to obtain silver burdock polypeptide liquid, adding a flavoring agent and a stabilizing agent into the silver burdock polypeptide liquid, mixing, homogenizing under high pressure, sterilizing, and vacuum filling, so as to obtain the silver burdock polypeptide beverage.
Further, in the step (1), the wet ultrafine grinding process parameters are as follows: ball material ratio 5:1, the concentration of the slurry is 30-40%, the rotating speed of a stirrer is 700-900r/min, and a ball milling medium is zirconia balls with the diameter of 10 mm.
Further, in the step (1), the technological parameters of the alpha-amylase hydrolysis are as follows: the enzyme and substrate ratio is 1.
Further, in the step (2), the technological parameters of the protease hydrolysis are as follows: the enzyme-substrate ratio is 1.
Further, in the step (2), the volume ratio of the ginkgo biloba slurry to the burdock slurry to the soybean milk is 1.
Further, in the step (3), the flavoring agent is composed of xylitol, stevioside, citric acid and beta-cyclodextrin, wherein the addition amount of the xylitol accounts for 0.3-0.5% of the mass of the burdock polypeptide liquid, the addition amount of the stevioside accounts for 0.3-0.5% of the mass of the burdock polypeptide liquid, the addition amount of the citric acid accounts for 0.4-0.6% of the mass of the burdock polypeptide liquid, and the addition amount of the beta-cyclodextrin accounts for 0.1-0.3% of the mass of the burdock polypeptide liquid. The adding amount of each component in the flavoring agent takes the tissue state, smell, taste and mouthfeel of the silver burdock polypeptide beverage as the evaluation standard of sensory evaluation, and 20 professional sensory evaluators (10 men and 10 women) were selected and scored as final evaluation results.
Further, in the step (3), the stabilizing agent is composed of acacia gum, sodium alginate and sodium carboxymethylcellulose, wherein the addition amount of the acacia gum accounts for 0.1-0.2% of the mass of the silver burdock polypeptide liquid, the addition amount of the sodium alginate accounts for 0.1-0.2% of the mass of the silver burdock polypeptide liquid, and the addition amount of the carboxymethylcellulose accounts for 0.1-0.2% of the mass of the silver burdock polypeptide liquid. The stabilizer isThe stability of the silver burdock polypeptide beverage is evaluated by using the precipitation rate to obtain. The stability evaluation method comprises the following steps: and (3) placing 20mL of silver burdock polypeptide beverage into a centrifuge tube, centrifuging for 20min at 3500r/min, collecting the precipitate, and weighing. Precipitation rate (%) = m 1 /m 2 X 100. In the formula: m is 1 、m 2 The mass of the precipitate after centrifugation of the sample and the mass of the sample solution before centrifugation are respectively. According to the single-factor test and the orthogonal test, the stabilizer formula provided by the invention is obtained.
Further, in the step (3), the sterilization adopts an ultrahigh temperature instantaneous sterilization method, and the process parameters are as follows: 135 ℃ for 6s.
The invention has the beneficial effects that:
the invention provides a preparation method of a silver burdock polypeptide beverage, which takes ginkgo, burdock and soybean as main raw materials, and integrates and utilizes modern food processing technologies such as superfine grinding, protease hydrolysis, membrane separation technology, high-pressure homogenization, ultrahigh-temperature instantaneous sterilization, aseptic filling and the like to prepare the silver burdock polypeptide beverage, so that the problems of poor stability and poor flavor of the traditional ginkgo beverage, heavier bitter taste of the polypeptide prepared by the traditional enzymolysis process, larger relative molecular mass of the polypeptide and the like are effectively solved, and the silver burdock polypeptide beverage prepared by the method has the advantages of good stability, good flavor, smaller relative molecular mass of the polypeptide and the like.
Detailed Description
Specific examples of the present invention are described in detail below.
Example 1
A preparation method of a silver burdock polypeptide beverage comprises the following steps:
(1) Baking semen Ginkgo in an electric oven at 220 deg.C for 10min, removing hull, testa and embryo, peeling Burdock, cutting into pieces, soaking semen Ginkgo, burdock and semen glycines in deionized water for 8h, respectively, and sequentially performing coarse grinding with steel mill, wet superfine grinding, alpha-amylase hydrolysis, enzyme deactivation with boiling water bath for 5min, and 0.8 μm microfiltration membrane filtration to obtain semen Ginkgo pulp, burdock pulp and soybean milk;
the technological parameters of the wet ultramicro pulverization are as follows: ball material ratio 5:1, slurry concentration is 30%, the rotating speed of a stirrer is 700r/min, and a ball milling medium is zirconia balls with the diameter of 10 mm; the technological parameters of the alpha-amylase hydrolysis are as follows: the enzyme-substrate ratio is 1;
(2) Mixing semen Ginkgo juice, fructus Arctii juice and soybean milk at a ratio of 1:1:1.5, adjusting the pH value to 7.0, adding ProteAX enzyme for hydrolysis (the mass ratio of the enzyme to the substrate is 1;
the hydrolysis degree of the enzymolysis product is measured to be 25.2% by adopting a pH-Stat method; the relative molecular mass distribution range of the silver burdock polypeptide liquid is 150-1000Da measured by adopting high performance liquid chromatography (chromatographic conditions: chromatographic column TSK-GEL G2000 SW,7.5 multiplied by 300mm, mobile phase acetonitrile/water/trifluoroacetic acid (10/90/0.1, v/v); detection wavelength is 220nm; flow rate is 0.5mL/min; sample volume is 20 mu L).
(3) Diluting the silver burdock polypeptide protoplasm with deionized water, wherein the volume ratio of the silver burdock polypeptide protoplasm to the deionized water is 1.5; the stabilizing agent consists of Arabic gum, sodium alginate and sodium carboxymethylcellulose, wherein the addition amount of the Arabic gum accounts for 0.1% of the silver burdock polypeptide liquid, the addition amount of the sodium alginate accounts for 0.1% of the silver burdock polypeptide liquid, and the addition amount of the carboxymethylcellulose accounts for 0.15% of the silver burdock polypeptide liquid; heating to 60 ℃ after mixing, homogenizing under high pressure (20 MPa), then sterilizing by ultra-high temperature instantaneous sterilization (UHT), preheating the material to 90 ℃, then heating to 135 ℃, keeping for 6s, then cooling to 97 ℃, vacuum filling by a 500mL plastic bottle, sealing the cover, after filling, performing bottle inversion sterilization on the product, and performing spray cooling to obtain the finished product of the silver burdock polypeptide beverage.
After being preserved for 6 months at normal temperature, the silver burdock polypeptide beverage is subjected to sensory evaluation, and the eccentricity, the physicochemical index and the microbial index of the beverage are detected, wherein the related determination method comprises the following steps:
protein content: GB 5009.5-2016; soluble solid content and total flavone content: GB/T12143-2008; the total number of colonies was determined according to GB 4789.2-2016; the mold and yeast are measured according to GB 4789.15-2016; coliform bacteria are determined according to GB 4789.3-2016; pathogenic bacteria (salmonella, shigella, staphylococcus aureus) were determined according to GB4789.4-2016, GB4789.5-2012 and GB4789.10-2016, respectively; and (3) carrying out qualitative determination on urease: GB/T5009.183-2003.
And (3) testing results: after the silver burdock polypeptide beverage is preserved for 6 months at normal temperature, the product has white to faint yellow appearance, faint scent of gingko, moderate sour and sweet taste, harmonious mouthfeel, uniform color and no impurity or precipitate; the precipitation rate is increased slightly, and the beverage stability is good; 3.32% of soluble solid content, 0.86% of protein and 0.08% of total flavone; the total number of colonies is 5CFU/mL, the number of molds is 3CFU/mL, the number of yeasts is 3CFU/mL, escherichia coli and pathogenic bacteria (salmonella, shigella and staphylococcus aureus) are not detected, and the microbial indexes meet the requirements of national standards; the urease qualitative result is negative.
Example 2
A preparation method of a burdock polypeptide beverage comprises the following steps:
(1) Baking semen Ginkgo in an electric oven at 220 deg.C for 10min, removing hull, endopleura and embryo, peeling burdock, cutting burdock, soaking semen Ginkgo, burdock and semen glycines in deionized water for 8h, respectively, and sequentially performing coarse grinding with steel mill, wet superfine grinding, alpha-amylase hydrolysis, enzyme deactivation with boiling water bath for 5min, and 0.8 μm microfiltration membrane filtration to obtain semen Ginkgo pulp, burdock pulp and soybean milk;
the technological parameters of the wet ultramicro pulverization are as follows: ball material ratio 5:1, slurry concentration is 30%, the rotating speed of a stirrer is 700r/min, and a ball milling medium is zirconia balls with the diameter of 10 mm; the technological parameters of the alpha-amylase hydrolysis are as follows: enzyme to substrate ratio of 1 (mass ratio), time of 30min, temperature of 60 ℃, pH 7.0;
(2) Uniformly mixing the ginkgo biloba slurry, the burdock slurry and the soybean milk according to a volume ratio of 1.5 to 1, adjusting the pH value to 7.0, then adding ProteaX enzyme for hydrolysis (the mass ratio of the enzyme to the substrate is 1;
the hydrolysis degree of the enzymolysis product is measured to be 24.6 percent by adopting a pH-Stat method; the relative molecular mass distribution range of the silver burdock polypeptide liquid is 150-1000Da measured by adopting high performance liquid chromatography (chromatographic conditions: chromatographic column TSK-GEL G2000 SW,7.5 multiplied by 300mm, mobile phase acetonitrile/water/trifluoroacetic acid (10/90/0.1, v/v); detection wavelength is 220nm; flow rate is 0.5mL/min; sample volume is 20 mu L).
(3) Diluting the silver burdock polypeptide protoplasm with deionized water, wherein the volume ratio of the silver burdock polypeptide protoplasm to the deionized water is 1.5; the stabilizing agent consists of Arabic gum, sodium alginate and sodium carboxymethylcellulose, wherein the addition amount of the Arabic gum accounts for 0.1% of the silver burdock polypeptide liquid, the addition amount of the sodium alginate accounts for 0.1% of the silver burdock polypeptide liquid, and the addition amount of the carboxymethylcellulose accounts for 0.15% of the silver burdock polypeptide liquid; heating to 60 ℃ after mixing, homogenizing under high pressure (20 MPa), then sterilizing by ultra-high temperature instantaneous sterilization (UHT), preheating the material to 90 ℃, then heating to 135 ℃, keeping for 6s, then cooling to 97 ℃, vacuum filling by a 500mL plastic bottle, sealing the cover, after filling, performing bottle inversion sterilization on the product, and performing spray cooling to obtain the finished product of the silver burdock polypeptide beverage.
After being preserved for 6 months at normal temperature, the burdock polypeptide beverage is subjected to sensory evaluation, and the eccentricity, physicochemical indexes and microbial indexes of the beverage are detected, wherein the related determination method comprises the following steps:
protein content: GB 5009.5-2016; soluble solid content and total flavone content: GB/T12143-2008; the total number of colonies was determined according to GB 4789.2-2016; the mold and yeast are measured according to GB 4789.15-2016; coliform bacteria were tested according to GB 4789.3-2016; pathogenic bacteria (salmonella, shigella, staphylococcus aureus) are respectively determined according to GB4789.4-2016, GB4789.5-2012 and GB 4789.10-2016; and (3) carrying out qualitative determination on urease: GB/T5009.183-2003.
And (3) testing results: after the silver burdock polypeptide beverage is preserved for 6 months at normal temperature, the product has white to light yellow appearance, faint scent of gingko, moderate sour and sweet taste, harmonious mouthfeel, uniform color, no impurity or precipitate and good stability; the content of soluble solid is 3.21 percent, the content of protein is 0.82 percent, and the content of total flavone is 0.07 thousandth; the microorganism index meets the national standard requirement; the urease qualitative result is negative.
The above-described embodiments are merely preferred examples of the present invention, and do not limit the scope of the invention. Therefore, all equivalent modifications made in accordance with the spirit of the present disclosure should fall within the scope of the present disclosure.
Claims (8)
1. The preparation method of the burdock polypeptide beverage is characterized by comprising the following steps of:
(1) Removing hull and inner seed coat and embryo of semen Ginkgo, peeling Burdock, cutting into pieces, soaking semen Ginkgo, burdock and semen glycines in deionized water, respectively performing coarse grinding, wet superfine grinding, alpha-amylase hydrolysis, enzyme deactivation in boiling water bath, and microfiltration membrane filtration to obtain semen Ginkgo pulp, burdock pulp and soybean milk;
(2) Mixing semen Ginkgo juice, fructus Arctii juice and soybean milk at a ratio of 1:1: (1-3), uniformly mixing, adjusting the pH value to 7.0, adding ProteaX enzyme for hydrolysis, inactivating enzyme in a boiling water bath, filtering by using an ultrafiltration membrane with the relative molecular mass of 1000Da, and collecting filtrate to obtain the burdock polypeptide protoplasm;
(3) Diluting the silver burdock polypeptide protoplasm with deionized water, wherein the volume ratio of the silver burdock polypeptide protoplasm to the deionized water is 1 (1-3), so as to obtain silver burdock polypeptide liquid, adding a flavoring agent and a stabilizing agent into the silver burdock polypeptide liquid, mixing, homogenizing under high pressure, sterilizing, and vacuum filling, so as to obtain the silver burdock polypeptide beverage.
2. The method for preparing the burdock polypeptide beverage according to claim 1, wherein in the step (1), the wet micronization process parameters are as follows: ball material ratio 5:1, the concentration of the slurry is 30-40%, the rotating speed of a stirrer is 700-900r/min, and the ball milling medium is zirconia balls with the diameter of 10 mm.
3. The preparation method of the burdock polypeptide beverage as claimed in claim 1, wherein in the step (1), the technological parameters of the alpha-amylase hydrolysis are as follows: the enzyme and substrate ratio is 1.
4. The method for preparing the burdock polypeptide beverage as claimed in claim 1, wherein in the step (2), the process parameters of the ProteAX enzymatic hydrolysis are as follows: the enzyme-substrate ratio is 1.
5. The method for preparing the burdock polypeptide beverage as claimed in claim 1, wherein in the step (2), the volume ratio of the ginkgo biloba slurry to the burdock slurry to the soybean milk is 1.
6. The preparation method of the burdock polypeptide beverage according to claim 1, wherein in the step (3), the flavoring agent is composed of xylitol, stevioside, citric acid and beta-cyclodextrin, wherein the addition amount of the xylitol accounts for 0.3-0.5% of the mass of the burdock polypeptide liquid, the addition amount of the stevioside accounts for 0.3-0.5% of the mass of the burdock polypeptide liquid, the addition amount of the citric acid accounts for 0.4-0.6% of the mass of the burdock polypeptide liquid, and the addition amount of the beta-cyclodextrin accounts for 0.1-0.3% of the mass of the burdock polypeptide liquid.
7. The method for preparing the silver burdock polypeptide beverage according to claim 1, wherein in the step (3), the stabilizer is composed of gum arabic, sodium alginate and sodium carboxymethylcellulose, wherein the addition amount of the gum arabic is 0.1-0.2% of the mass of the silver burdock polypeptide liquid, the addition amount of the sodium alginate is 0.1-0.2% of the mass of the silver burdock polypeptide liquid, and the addition amount of the carboxymethylcellulose is 0.1-0.2% of the mass of the silver burdock polypeptide liquid.
8. The method for preparing the silver burdock polypeptide beverage according to any one of claims 1 to 7, wherein in the step (3), the sterilization adopts an ultrahigh temperature instant sterilization method, and the process parameters are as follows: 135 ℃ for 6s.
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