CN115868542A - Peanut, red date and medlar compound protein beverage and preparation method thereof - Google Patents
Peanut, red date and medlar compound protein beverage and preparation method thereof Download PDFInfo
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- CN115868542A CN115868542A CN202111152623.7A CN202111152623A CN115868542A CN 115868542 A CN115868542 A CN 115868542A CN 202111152623 A CN202111152623 A CN 202111152623A CN 115868542 A CN115868542 A CN 115868542A
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Abstract
The invention discloses a peanut, red date and medlar compound protein beverage and a preparation method thereof. The peanut, red date and medlar compound protein beverage contains raw milk, peanut butter, red date juice, medlar juice, trisodium phosphate and sodium citrate; wherein the weight ratio of the trisodium phosphate to the sodium citrate is (0.5-7.5) to (1-3), and optionally (0.75-6) to 1. The peanut, red date and medlar compound protein beverage has good taste and good stability.
Description
Technical Field
The invention relates to a compound protein beverage, in particular to a peanut, red date and medlar compound protein beverage and a preparation method thereof.
Background
Peanut is a widely edible nut and contains 25% -35% proteinThe quality and nutritional value of vegetable proteins are second only to soy proteins. The peanut fruit also contains fat, saccharide, vitamin A, and vitamin B 6 Vitamin E, and minerals such as calcium, phosphorus, and iron.
The Chinese medicine considers that the red dates can strengthen spleen and stomach, nourish heart and calm nerves, promote blood circulation and regulate menstruation, diminish inflammation and stop bleeding, promote the production of body fluid and stop diarrhea, and harmonize drug properties, and are suitable for spleen and stomach weakness, deficiency of vital energy, lassitude and hypodynamia, hysteria, insomnia, palpitation, night sweat, enteritis, dysentery, thrombocytopenic purpura, metrorrhagia and metrostaxis, traumatic bleeding, irregular menstruation, leucorrhea, asthenia cold, hysteria and the like.
The fructus Lycii contains abundant proteins, amino acids, vitamins, and essential nutrients such as ferrum, zinc, and calcium, and has effects of promoting and regulating immunity, protecting liver, and resisting aging. The lycium barbarum polysaccharide in the lycium barbarum is an important key component and has the function of immunoregulation. The medlar also contains abundant carotene, vitamin A, vitamin B, vitamin C, calcium, iron and other beneficial nutrients.
In practice, the compound protein beverage prepared by using peanuts, red dates, medlar and milk as main raw materials is easy to generate precipitates, and the stability of the product is influenced.
Disclosure of Invention
The peanut, red date and medlar compound protein beverage provided by the invention has good taste and good stability.
A peanut, red date and medlar compound protein beverage contains raw milk, peanut butter, red date juice, medlar juice, trisodium phosphate and sodium citrate.
According to the embodiment of the invention, in the peanut red date medlar composite protein beverage, the weight ratio of the trisodium phosphate to the sodium citrate is (0.5-7.5): (1-3), optionally (0.75-6): 1, specifically, 0.5. Researches show that by adding trisodium phosphate and sodium citrate into the peanut, red date and Chinese wolfberry compound protein beverage and controlling the trisodium phosphate and the sodium citrate within the proportion range, good stability of the product can be ensured. Experiments prove that the trisodium phosphate and the sodium citrate are added in the proportion range, so that the phenomenon of fat floating and protein precipitation of the product in the shelf life can be kept. When the trisodium phosphate and the sodium citrate are not added or the proportion of the trisodium phosphate and the sodium citrate is not in the range, the product can generate the phenomena of system collapse such as protein precipitation and delamination to different degrees.
According to the embodiment of the invention, the pH value of the peanut, red date and Chinese wolfberry compound protein beverage is 7.5-8.5, such as 7.5, 8.0 and 8.5. Researches show that the good stability of the product can be better ensured by controlling the pH within the proportion range. If the pH value is less than 7.5, the product is easy to generate a layering phenomenon; if the pH is more than 8.5, the stability is not significantly improved but the energy consumption is increased and the process is difficult to achieve.
According to the embodiment of the invention, the raw milk is pasteurized at 75-90 ℃ for 10-20s; for example, the sterilization temperature is 80 ℃ and the sterilization time is 15s. Raw milk is usually pasteurized prior to batching.
According to an embodiment of the present invention, the peanut butter is prepared by roasting, cooling, and grinding peanut kernels.
In some embodiments, the baking temperature is 110-150 deg.C, optionally 140-150 deg.C, such as 110 deg.C, 120 deg.C, 130 deg.C, 140 deg.C, 150 deg.C. It has been found that roasting in this temperature range can cause the peanuts to release more aroma. Thereby leading the final product peanut to have more intense and full flavor. In some embodiments, vacuum rotary baking is used. In some embodiments, the baking time is 10-20min, such as 10-15min.
In some embodiments, the peanut kernels are vacuum rotary baked at 140-150 deg.C, spread on a baking plate, and held at a thickness of about 5cm for a unit area (per cm) 2 ) Heating for less than or equal to 30s, and baking for 10-15min. Specifically, baking at 140 ℃ for 15min in some embodiments; in some embodiments, the baking is carried out at 150 ℃ for 10min.
In some embodiments, the roasted peanut kernels are cooled to 20-60 ℃, e.g., 40 ℃. In some embodiments, two-stage grinding is employed. In some embodiments, the peanut butter achieves a fineness of 200-500 mesh, such as 300 mesh. Thus, a better fine and smooth mouthfeel can be obtained.
In some embodiments, peanut kernels are vacuum rotary baked at 140-150 deg.C, cooled to 40 deg.C, and subjected to two-stage grinding to obtain peanut butter with fineness of 300 mesh. The peanut butter is fine, smooth and rich in baking aroma, and the optimal peanut taste is obtained.
Researches find that the peanut butter prepared by the method can release natural flavor substances of peanut raw materials better.
The peanut kernels of the present invention are generally referred to as peeled peanut kernels.
According to the embodiment of the invention, the peanut variety is Liaoning Xiaobaisha. In some embodiments, the field of planting of the variety of peanuts is Liaoning province. Researches show that the composite protein beverage prepared from the specific variety of peanuts in the production area can obtain better mouthfeel and flavor.
According to the embodiment of the invention, the red date juice is prepared by taking red dates as raw materials and adopting a conventional method, such as hot water extraction or further concentration.
In the present embodiment, the red date juice is concentrated red date juice with a soluble solid content of 50-75%, such as 50%, 55%, 60%, 65%, 70%, 75%.
According to the embodiment of the invention, the soluble solids can be measured by a refractometer method for measuring the soluble solids content of NY/T2637-2014 fruits and vegetables.
It should be noted that although the concentrated red date juice is used in the examples of the present invention, it is understood by those skilled in the art that the red date juice without concentration is also within the scope of the present invention.
According to the embodiment of the invention, the red dates are golden silk jujube. In some embodiments, the planting site of the variety of red dates is Hebei cangzhou. Researches show that the red dates of the specific variety of the production area have bright red color, thin skin, thick flesh, small kernels, sweet and fragrant taste and high sugar content up to 68 percent. The composite protein beverage prepared from the red date juice prepared from the red dates of the specific variety of the production place can obtain better taste and flavor.
According to the embodiment of the invention, when the jujube juice and the peanut butter adopt the above-mentioned raw materials, the natural and pure taste of the product can be obviously improved.
According to an embodiment of the present invention, the lycium barbarum juice is prepared from lycium barbarum by a conventional method, such as hot water extraction or further concentration.
In embodiments of the invention, the wolfberry juice used is concentrated wolfberry juice with a soluble solids content of 30-60%, for example 30%, 35%, 40%, 45%, 50%, 55%, 60%.
According to the embodiment of the invention, in the peanut, red date and medlar composite protein beverage, the weight ratio of the peanut butter, the red date juice and the medlar juice is (2-5): (3-10): (1-3), preferably 2 (2.5-3.5): 1, and more preferably 2. The invention unexpectedly discovers that the compound protein beverage can obtain better, harmonious and rich compound mouthfeel in the proportion range, the mouthfeel is natural, pure and rich, the natural flavor and quality of the product can be maintained, and an unexpected technical effect is achieved.
According to the embodiment of the invention, under the formula system of the peanut, red date and medlar compound protein beverage, the use of part of white granulated sugar can be reduced.
According to the embodiment of the invention, the peanut, red date and medlar compound protein beverage also contains white sugar, and each 1000 parts of the peanut, red date and medlar compound protein beverage contains the following components in parts by weight: 5-20 parts of white sugar.
According to the embodiment of the invention, the peanut, red date and medlar compound protein beverage can also contain a sweetening agent which can be used in the field of food on the premise of not damaging the stability of a formula system.
According to the embodiment of the invention, in order to highlight the characteristics of health, nutrition and delicacy of the compound protein beverage, the peanut, red date and medlar compound protein beverage can keep better mouthfeel and flavor without adding essence and sweetener except white sugar.
According to the embodiment of the invention, under the formula system of the peanut, red date and medlar composite protein beverage, a better flavor can be obtained without adding any essence.
According to the embodiment of the invention, the peanut, red date and medlar compound protein beverage does not contain essence.
According to the embodiment of the invention, each 1000 parts of the peanut, red date and medlar composite protein beverage comprises the following components in parts by weight: 250-450 parts of raw milk, 10-100 parts of peanut butter, 15-150 parts of red date juice, 5-50 parts of medlar juice, 0.15-0.6 part of trisodium phosphate and 0.05-0.2 part of sodium citrate. Researches show that the product has good mouthfeel and good stability under the formula system.
According to the embodiment of the invention, the peanut, red date and Chinese wolfberry compound protein beverage further contains a stabilizer, wherein the stabilizer is one or a combination of several of monoglyceride (glyceryl monostearate), sucrose ester (fatty acid sucrose polyester), carrageenan, gellan gum, xanthan gum, guar gum and sodium carboxymethylcellulose.
According to an embodiment of the present invention, the stabilizer is composed of monoglyceride, sucrose ester, carrageenan, gellan gum, xanthan gum, and guar gum.
According to the embodiment of the invention, the stabilizer comprises, by weight, 0.3-0.9 part of monoglyceride, 0.6-0.9 part of sucrose ester, 0.1-0.5 part of carrageenan, 0.05-0.4 part of gellan gum, 0.3-0.8 part of xanthan gum and 0.3-0.8 part of guar gum.
Specifically, according to the embodiment of the invention, the stabilizer consists of 0.8 part of monoglyceride, 0.8 part of sucrose ester, 0.3 part of carrageenan, 0.1 part of gellan gum, 0.5 part of xanthan gum and 0.5 part of guar gum in parts by weight.
Specifically, according to the embodiment of the present invention, the stabilizer is composed of, by weight, 0.6 parts of glyceryl monostearate, 0.4 parts of carrageenan, 0.5 parts of xanthan gum, and 0.5 parts of guar gum.
Specifically, according to the embodiment of the present invention, the stabilizer is composed of, by weight, 0.8 parts of glycerol monostearate, 0.7 parts of sucrose ester, 0.1 parts of gellan gum, 0.6 parts of sodium carboxymethylcellulose, and 0.4 parts of guar gum.
According to the embodiment of the invention, 1.0-3.0 parts of the stabilizer is contained in every 1000 parts of the peanut, red date and medlar compound protein beverage, such as 1.0 part, 1.4 parts, 1.5 parts, 2.0 parts, 2.5 parts, 2.6 parts and 3.0 parts.
If not specifically stated, the peanut, red date and Chinese wolfberry compound protein beverage is a liquid beverage, and the raw materials of the beverage also comprise water, such as purified water.
According to the embodiment of the invention, each 1000 parts of the peanut, red date and medlar composite protein beverage comprises the following components in parts by weight:
the invention also provides a preparation method of the peanut, red date and medlar compound protein beverage, which comprises the following steps:
mixing stabilizer and white granulated sugar, adding water for dissolving, and heating to 80-90 deg.C to obtain a first mixed solution;
adding peanut butter into the first mixed solution, and uniformly stirring to prepare a second mixed solution;
mixing the second mixed solution with raw milk to prepare a third mixed solution;
mixing fructus Jujubae juice, fructus Lycii juice, trisodium phosphate and sodium citrate, adjusting pH to 7.5-8.5, and making into fourth mixed solution;
uniformly mixing the third mixed solution and the fourth mixed solution to prepare a fifth mixed solution;
adding water into the fifth mixed solution to a constant volume to prepare a sixth mixed solution;
homogenizing the sixth mixed solution, and sterilizing.
The stabilizer and the white granulated sugar are dissolved by water with the weight of 18-22 times of the total weight of the stabilizer and the white granulated sugar. Generally, the temperature is raised to 60 ℃ for feeding, then raised to 80-90 ℃ and stirred at high speed for 10min.
The research finds that the first mixed solution is controlled within the range of 80-90 ℃, which is beneficial to more fully dissolving the stabilizer, so that the milk protein in the system is more tightly protected, and the stability of the system is maintained.
Preferably, the second mixture is prepared by controlling the feeding rate of peanut butter to be 15-30kg/min, such as 15kg/min, 20kg/min, 30kg/min. Researches find that the peanut butter can be fully dissolved at the feeding speed, no coagulum exists, and the texture of the final product is finer and more smooth. Typically, stirring is carried out for 10-30min, for example 15min, to dissolve the peanut butter sufficiently.
Typically, raw milk is pasteurized prior to batching, for example at 80 ℃ for 15s.
Preferably, the second mixed solution is cooled to less than or equal to 10 ℃ (optionally 5-10 ℃) and then is mixed with the raw milk uniformly. In some embodiments, the temperature is adjusted to 10 ℃, 9 ℃, 8 ℃, 7 ℃,6 ℃,5 ℃. The invention unexpectedly discovers that the organic combination of the peanut protein and the milk protein can be promoted, and the precipitation generated when the two proteins are combined at high temperature is effectively avoided, so that the system is collapsed. This may allow better maintenance of stability of the composite protein beverage system.
The invention has surprisingly found that in the process of melting peanut butter, a stepwise dissolution mode is adopted, namely peanut protein is protected by a stabilizer to form a stable system structure and then combined with milk protein, so that the stable system structure is formed, peanuts can be better combined with the milk protein, and protein precipitation cannot be generated. In addition, the dissolution mode adopted by the invention can also keep the best fragrant and thick taste of the peanut butter.
Specifically, fructus Jujubae juice and fructus Lycii juice can be mixed, and added with water 2-10 times (for example 5 times) of the two weight to mix; slowly adding trisodium phosphate, slowly adding sodium citrate, stirring thoroughly (for example 15-30 min), adjusting pH to 7.5-8.5, and making into fourth mixture.
Specifically, the fourth mixed solution may be injected into the third mixed solution, stirred (for example, for 10 to 30 min), and mixed uniformly. Therefore, the influence of the acidity of the juice on the milk protein can be better avoided, and the protein precipitation is avoided.
Typically, the homogenization temperature is 60-70 deg.C, such as 68 deg.C, and the homogenization pressure is 150-300bar, such as 220bar.
Generally, the sterilization temperature is 121-142 ℃ and the sterilization time is 4-6s. Preferably, the sterilization temperature is 137 ℃ and the time is 5s; therefore, the mouthfeel and the stability of the compound protein beverage can be better ensured.
Generally, the preparation method further comprises the step of filling the sterilized materials.
According to the peanut, red date and Chinese wolfberry compound protein beverage provided by the invention, natural and pure raw material mouthfeel is endowed to the product through compounding of raw milk, peanut butter, red date juice and Chinese wolfberry juice, the harmonious and rich compound mouthfeel of the product can be ensured, the taste is natural and pure, and the mouthfeel level is rich; the stability is good. By adding trisodium phosphate and sodium citrate and controlling the two within a proper proportion range, good stability of the product can be ensured.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
If not otherwise stated, the following method for preparing peanut butter is used: peeling semen Arachidis Hypogaeae, vacuum rotary oven at 140 deg.C, spreading on baking tray to ensure thickness of 5cm to make unit area (per cm) 2 ) Heating for less than or equal to 30s, and baking for 15min. And then cooled to 40 ℃ by a fan in a cold area. Grinding for the first time to obtain the peanut butter with the fineness of 100 meshes, and grinding for the second time to obtain the peanut butter with the fineness of 300 meshes.
If not indicated, the peanut variety of the peanut butter used in the following is Liaoning Xiaobaisha, and the planting field is Liaoning province.
If not indicated, the red date used in the red date juice is golden silk jujube, and the planting field is Hebei Cangzhou.
The red date juice used below is concentrated red date juice, the soluble solid content of which is 65%.
The following concentrated fructus Lycii juice contains soluble solid 40%.
The raw milk used below was pasteurized before compounding at 80 ℃ for 15s.
Example 1
The embodiment provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg of the beverage is as follows:
wherein the stabilizer comprises, by weight, 0.8 part of glyceryl monostearate, 0.8 part of sucrose ester, 0.3 part of carrageenan, 0.1 part of gellan gum, 0.5 part of xanthan gum and 0.5 part of guar gum.
The embodiment also provides a preparation method of the peanut, red date and medlar compound protein beverage, which comprises the following steps:
mixing stabilizer and white granulated sugar, adding 200 times of water by weight for dissolving, heating to 60 deg.C for feeding, heating to 83 deg.C, stirring at high speed for 10min to obtain a first mixed solution, and maintaining the temperature.
Adding peanut butter into the first mixed solution at a ratio of 20kg/min, and stirring (at least 15 min) to obtain a second mixed solution.
Cooling the second mixed solution to 8 ℃, and then mixing the cooled second mixed solution with raw milk to prepare a third mixed solution;
mixing fructus Jujubae juice, fructus Lycii juice, trisodium phosphate and sodium citrate, adjusting pH to 8.0, and making into fourth mixed solution;
mixing fructus Jujubae juice and fructus Lycii juice, adding 3 times of water, stirring, slowly adding trisodium phosphate, slowly adding sodium citrate, stirring (15 min), and adjusting pH to 8.0 to obtain a fourth mixture.
And uniformly mixing the third mixed solution and the fourth mixed solution to prepare a fifth mixed solution.
And adding water to the fifth mixed solution to a constant volume to prepare a sixth mixed solution.
Homogenizing the sixth mixed solution (at 68 deg.C and 220 bar); sterilizing (121 ℃,6 s); and (5) filling to obtain a finished product.
Example 2
The embodiment provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg of the beverage is as follows:
wherein, the components and the proportion of the used stabilizer are the same as those of the embodiment 1.
The embodiment also provides a preparation method of the peanut, red date and medlar composite protein beverage, and the preparation method is different from the embodiment 1 in that the second mixed solution is cooled to 7 ℃, and then is uniformly mixed with raw milk to prepare a third mixed solution; the sterilization temperature is 142 ℃ and the time is 4s.
Example 3
The embodiment provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg of the beverage is as follows:
wherein, the components and the proportion of the used stabilizer are the same as those of the embodiment 1.
The embodiment also provides a preparation method of the peanut, red date and medlar composite protein beverage, and the preparation method is different from the embodiment 1 in that the second mixed solution is cooled to 6 ℃, and then is uniformly mixed with raw milk to prepare a third mixed solution; the sterilization temperature is 123 ℃ and the time is 6s.
Example 4
The embodiment provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg of the beverage is as follows:
wherein, the components and the proportion of the used stabilizer are the same as those of the embodiment 1.
The embodiment also provides a preparation method of the peanut, red date and medlar composite protein beverage, and the preparation method is different from the embodiment 1 in that the second mixed solution is cooled to 10 ℃, and then is uniformly mixed with raw milk to prepare a third mixed solution; the sterilization temperature is 140 ℃ and the time is 4s.
Example 5
The embodiment provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg of the beverage is as follows:
the stabilizer used was the same as in example 1.
The embodiment also provides a preparation method of the peanut, red date and medlar composite protein beverage, and the preparation method is different from the embodiment 1 in that the second mixed solution is cooled to 9 ℃, and then is uniformly mixed with raw milk to prepare a third mixed solution; the sterilization temperature is 137 deg.C, and the sterilization time is 5s.
Example 6
The embodiment provides a peanut, red date and medlar compound protein beverage, which is different from the embodiment 2 only in that: the stabilizer comprises, by weight, 0.6 part of glyceryl monostearate, 0.4 part of carrageenan, 0.5 part of xanthan gum and 0.5 part of guar gum
And (4) forming.
Example 7
The embodiment provides a peanut, red date and medlar compound protein beverage, which is different from the embodiment 3 only in that: the stabilizer comprises, by weight, 0.8 part of glycerin monostearate, 0.7 part of sucrose ester, 0.1 part of gellan gum, 0.6 part of sodium carboxymethylcellulose and 0.4 part of guar gum.
Example 8
The embodiment provides a peanut, red date and medlar compound protein beverage, which is different from the embodiment 4 only in that: the stabilizer comprises, by weight, 0.4 part of glyceryl monostearate, 0.3 part of carrageenan and 0.3 part of gellan gum.
Example 9
The embodiment provides a peanut, red date and medlar compound protein beverage, which is different from the embodiment 5 only in that: the stabilizer comprises, by weight, 0.6 part of glyceryl monostearate, 0.2 part of carrageenan, 0.1 part of gellan gum and 0.5 part of sodium carboxymethylcellulose.
Comparative example 1
The comparative example provides a peanut, red date and medlar compound protein beverage, and the difference from the example 5 is only that: in the comparison example, the peanut of the peanut butter is 16 varieties of Shandong Zhonghua from Shandong province, and the red date of the red date juice is 16 varieties of Shanxi millet Shanbanzi.
Comparative example 2
The comparative example provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg is as follows:
this comparative example was prepared as in example 5, wherein the stabilizer used was the same as in example 1.
Comparative example 3
The comparative example provides a peanut, red date and medlar compound protein beverage, and the difference from the example 5 is only that: and cooling the second mixed solution to 25 ℃, and then uniformly mixing the cooled second mixed solution with the raw milk to prepare a third mixed solution.
Comparative example 4
The comparative example provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg is as follows:
this comparative example was prepared as in example 5, wherein the stabilizer used was the same as in example 1.
Comparative example 5
The comparative example provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg of the beverage is as follows:
this comparative example was prepared in the same manner as example 5, wherein the stabilizer used was the same as in example 1.
Comparative example 6
The comparative example provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg of the beverage is as follows:
this comparative example was prepared as in example 5, wherein the stabilizer used was the same as in example 1.
Comparative example 7
The comparative example provides a peanut, red date and medlar compound protein beverage, and the formula of each 1000kg is as follows:
this comparative example was prepared as in example 5, wherein the stabilizer used was the same as in example 1.
Experimental example 1
The taste of the product was tested using the beverages obtained in examples 1 to 9 and comparative examples 1 to 7 as experimental samples: the number of tested persons: 200 persons; the test mode is as follows: the method is characterized in that the indexes of red date taste, peanut taste, flavor harmony degree, sweetness, color, mouthfeel, aftertaste degree and the like of the product are evaluated in a tasting mode, and an anonymous scoring mode is adopted, wherein the full score of the red date taste, the peanut taste, the flavor harmony degree, the sweetness and the color is 10, the full score of the mouthfeel and the aftertaste degree is 20, and the higher the score of each index is, the better the effect is. The results of the tasting were statistically analyzed and are shown in table 1 below.
TABLE 1 product taste index test data
TABLE 1 taste index test data for (continuous) products
As can be seen from table 1 above: the peanut, red date and medlar compound protein beverage obtained in the examples 1 to 9 has excellent flavor and taste, and in the comparative example 1, the non-generic raw materials are adopted, so that the taste and flavor are influenced to a certain extent. In comparative example 2, although the date juice, the peanut butter and the wolfberry juice, which are characteristic of the genders, were used, the ratio ranges of the three were not good, the stability of the product was reduced, and the taste was degraded. In comparative example 3, the second mixed solution is not chilled to a temperature of less than or equal to 10 ℃, so that the stability of the product is greatly reduced, the stability cannot be ensured within the shelf life, the taste and flavor of the finished product are influenced, and the overall preference is reduced. Comparative examples 4 to 7 use other buffer salts, and the acidity of the red date juice and the wolfberry juice could not be properly adjusted. The acidity is too high, the stability of system protein is affected, and the system is collapsed; and also results in a very poor mouthfeel of the whole product.
Experimental example 2 Effect of different baking temperatures on peanut mouthfeel
The preparation method of the peanut butter comprises the following steps: peeling peanut kernels which are qualified after inspection and have impurities removed, spreading the peanut kernels on a baking tray by adopting a vacuum rotary oven, and ensuring the thickness to be 5cm so that the peanut kernels can be used in unit area (per cm) 2 ) The heating time is less than or equal to 30s, and the baking temperature and time are adjusted. Then cooled to 40 ℃ by a fan in a cold area. Grinding for the first time to obtain the fineness of 100 meshes, and grinding for the second time to obtain the peanut butter with the fineness of 300 meshes.
The peanuts are roasted according to the following different roasting time and temperature, and the prepared peanut butter is numbered 1-4 respectively. And then respectively replacing the peanut butter in the example 5 to prepare the peanut, red date and medlar compound protein beverage. And (5) comparing the mouthfeel of the experimental sample.
Evaluation indexes are as follows: 10 points, the lower the index score of the acerbity taste is, the better the effect is. The indexes of oil taste and burnt flavor are best at 5 points, and the effect is poor when the index is higher than 5 points. The higher the remaining index score, the better the representation effect.
The tasting results were statistically analyzed and are shown in table 2.
No. 1: baking at 110 deg.C for 20min;
no. 2: baking at 120 deg.C for 20min;
no. 3: baking at 130 deg.C for 15min;
no. 4: baking at 150 deg.C for 10min;
example 5: baking temperature is 140 deg.C, baking time is 15min.
TABLE 2 sensory test of the products
| Number of | 1 | 2 | 3 | 4 | Example 5 |
| Peanut flavor | 6.8 | 7.5 | 7.8 | 7.5 | 8.3 |
| Roasted flavor | 6.5 | 7.3 | 8.0 | 7.0 | 9.2 |
| Oil and fat taste | 3.8 | 4.2 | 4.8 | 6.5 | 5.0 |
| Raw and astringent taste | 7.2 | 5.0 | 4.6 | 1 | 2 |
| Burnt fragrance | 2.4 | 3.5 | 4.7 | 8 | 5 |
As can be seen from table 2, example 5 has the highest peanut and baked flavor scores; the oil taste and the burnt fragrance are just right; the astringent taste score was lowest. The taste is the best by combining all indexes, and the taste of the peanut butter can not be the best by other schemes.
Experimental example 3 selection of buffer salts and Effect on mouthfeel and pH of the product
Preparing a buffer salt scheme: designing equal single ton addition amount, and comparing the influence of the pH value adjusting capability on the taste and the stability.
Scheme 1: 0.3g of sodium hexametaphosphate and 0.1g of sodium tripolyphosphate.
Scheme 2: 0.3g of sodium tripolyphosphate and 0.1g of sodium citrate.
Scheme No. 3: 0.2kg of sodium hexametaphosphate, 0.1g of sodium carbonate and 0.1g of sodium bicarbonate.
Scheme 4: 0.2g of sodium tripolyphosphate, 0.2g of trisodium phosphate, 0.05g of sodium citrate and 0.05g of sodium bicarbonate.
Scheme 5: 0.3g of trisodium phosphate and 0.1g of sodium citrate.
Dissolving the scheme 1-5 with water of 20 times of the weight, adding 120g of red date juice and 40g of medlar juice respectively, stirring uniformly, and adding water to the volume of 1000g respectively. Detecting pH value, taste and stability. The results are shown in Table 3.
Table 3 comparison of the ability of different buffer salt regimens to adjust pH and the effect on mouthfeel stability of the product
| Plan numbering | pH value | Taste of the product | Stability of |
| 1 | 7.5 | Slight astringent | Generating a precipitate |
| 2 | 7.1 | Is normal | Generating a precipitate |
| 3 | 6.9 | The alkaline taste is obvious | Generating a precipitate |
| 4 | 7.2 | Obvious alkaline taste | Generating a precipitate |
| 5 | 8.1 | Is normal and normal | Good and no precipitate |
As can be seen from Table 3, the pH value can be adjusted within the required range by the scheme No. 5, and meanwhile, the taste is normal and the stability is good.
Experimental example 4 product System stability test
The beverages of examples 1 to 9 and comparative examples 1 to 7 were used as test samples, and the amount of protein precipitated in the product was measured by observing the floating of fat under static observation under ambient conditions at normal temperature (25 ℃).
And (3) testing the stability of the protein: a certain amount of the product was weighed, the supernatant of the product was poured out, the amount of the precipitate (wet weight) was directly measured by differential measurement, and the ratio of the precipitate to the total weight was calculated to reflect the precipitation of the protein, and the results are shown in Table 4. It can be seen that the composite protein beverage obtained in example 5 has the best overall stability, the stability is superior to that of similar market products, and the requirements of market on nutrition, health and safety are met. The compound protein beverage obtained in the experimental examples 1-4 is not sterilized at 137 ℃, so that precipitation is generated earlier in the quality guarantee period, the quality guarantee period of the system is not reached, and the whole system has a serious phenomenon of layering. Comparative examples 1 and 2 are good in stability as comparative sensory tests. The product obtained in the comparative example 3 has extremely poor stability because the second mixed solution is not cooled to less than or equal to 10 ℃.
TABLE 4 product stability
As can be seen from Table 4, the centrifugal precipitation rate of example 9 in the same period of time was smaller than that of experimental examples 1 to 8 and comparative examples 1 to 7. Therefore, the dairy product prepared by the formula and the process provided by the embodiment of the invention has high stability and long shelf life.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. This need not be, nor should it be exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A peanut, red date and medlar compound protein beverage is characterized by comprising raw milk, peanut butter, red date juice, medlar juice, trisodium phosphate and sodium citrate; wherein the weight ratio of the trisodium phosphate to the sodium citrate is (0.5-7.5) to (1-3).
2. The peanut red date medlar composite protein beverage as claimed in claim 1, wherein the weight ratio of trisodium phosphate to sodium citrate in the peanut red date medlar composite protein beverage is (0.75-6): 1, preferably 3:1.
3. The peanut red date medlar composite protein beverage as claimed in claim 1 or 2, wherein the pH of the peanut red date medlar composite protein beverage is 7.5-8.5.
4. The peanut, red date and medlar composite protein beverage as claimed in any one of claims 1 to 3, wherein the peanut butter is prepared by baking peanut kernels, cooling and then grinding;
preferably, the baking temperature is 110-150 ℃, and the baking time is 10-20min; and/or the presence of a gas in the gas,
preferably, the fineness of the peanut butter is 200-500 meshes.
5. The peanut, red date and medlar composite protein beverage as claimed in any one of claims 1 to 4, wherein the red date juice is concentrated red date juice, and the soluble solid content of the red date juice is 50 to 75 percent; and/or the presence of a gas in the gas,
the medlar juice is concentrated medlar juice, and the content of soluble solids is 30-60%; and/or the presence of a gas in the gas,
the weight ratio of the peanut butter, the red date juice and the medlar juice is (2-5): 3-10): 1-3, preferably 2 (2.5-3.5): 1, and more preferably 2.
6. The peanut, red date and medlar composite protein beverage as claimed in any one of claims 1 to 5, wherein the peanut is Liaoning Xiaobaisha with Liaoning province as planting field; the red dates are golden silk jujube in Hebei Cangzhou.
7. The peanut, red date and medlar composite protein beverage as claimed in any one of claims 1 to 6, wherein each 1000 parts of the peanut, red date and medlar composite protein beverage comprises, by weight: 250-450 parts of raw milk, 10-100 parts of peanut butter, 15-150 parts of red date juice, 5-50 parts of medlar juice, 0.15-0.6 part of trisodium phosphate and 0.05-0.2 part of sodium citrate.
8. The peanut red date medlar composite protein beverage according to any one of claims 1 to 7, wherein the peanut red date medlar composite protein beverage further comprises a stabilizer, and the stabilizer is one or a combination of several selected from monoglyceride, sucrose ester, carrageenan, gellan gum, xanthan gum, guar gum and sodium carboxymethylcellulose; optionally, the stabilizer is 1.0-3.0 parts per 1000 parts of the peanut, red date and medlar compound protein beverage.
9. The preparation method of the peanut, red date and wolfberry composite protein beverage as claimed in any one of claims 1 to 8, which is characterized by comprising the following steps:
mixing stabilizer and white granulated sugar, adding water for dissolving, and heating to 80-90 deg.C to obtain a first mixed solution;
adding peanut butter into the first mixed solution, and uniformly stirring to prepare a second mixed solution;
mixing the second mixed solution with raw milk to prepare a third mixed solution;
mixing fructus Jujubae juice, fructus Lycii juice, trisodium phosphate and sodium citrate, adjusting pH to 7.5-8.5, and making into fourth mixed solution;
uniformly mixing the third mixed solution and the fourth mixed solution to prepare a fifth mixed solution;
adding water into the fifth mixed solution to a constant volume to prepare a sixth mixed solution;
homogenizing the sixth mixed solution, and sterilizing.
10. The method of claim 9, wherein the second mixture is prepared by controlling the feeding rate of the peanut butter to 10-40kg/min, such as 20kg/min; and/or the presence of a gas in the gas,
cooling the second mixed solution to be less than or equal to 10 ℃, and then uniformly mixing the second mixed solution with the raw milk;
the sterilization temperature is 121-142 ℃, and the sterilization time is 4-6s; preferably, the sterilization temperature is 137 ℃ and the sterilization time is 5s.
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| CN103229835A (en) * | 2013-04-22 | 2013-08-07 | 宁夏夏进乳业集团股份有限公司 | Wolfberry and jujube health promotion milk and preparation method of health promotion milk |
| CN103636790A (en) * | 2013-11-15 | 2014-03-19 | 东君乳业（禹城）有限公司 | Red date wolfberry peanut kernel milk and preparation method thereof |
| CN104814492A (en) * | 2015-05-14 | 2015-08-05 | 运城学院 | Oil sunflower and red date compounded protein beverage and preparation method thereof |
| CN104904989A (en) * | 2015-07-06 | 2015-09-16 | 光明乳业股份有限公司 | Lactoprotein concentrate with high thermal stability and preparation method thereof |
| CN113068748A (en) * | 2021-04-30 | 2021-07-06 | 河南农业大学 | Peanut plant protein beverage and preparation method thereof |
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