CN115956603A - Peanut, red date, medlar and milk composite protein beverage and preparation method thereof - Google Patents

Peanut, red date, medlar and milk composite protein beverage and preparation method thereof Download PDF

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Publication number
CN115956603A
CN115956603A CN202111177213.8A CN202111177213A CN115956603A CN 115956603 A CN115956603 A CN 115956603A CN 202111177213 A CN202111177213 A CN 202111177213A CN 115956603 A CN115956603 A CN 115956603A
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China
Prior art keywords
red date
juice
peanut
medlar
mixed solution
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Inventor
贾少婷
李洪亮
钱文涛
王美华
杜新
杨畅
杨永龙
李文静
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group Co Ltd
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    • 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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a peanut, red date, medlar and milk composite protein beverage and a preparation method thereof. Every 1000 parts of the peanut, red date, medlar and milk composite protein beverage contains: 240-500 parts of raw milk, 5-100 parts of peanut butter, 25-380 parts of deacidified red date juice and 2-40 parts of medlar juice. The peanut, red date, medlar and milk composite protein beverage has good taste and good stability.

Description

Peanut, red date, medlar and milk composite protein beverage and preparation method thereof
Technical Field
The invention relates to a compound protein beverage, in particular to a peanut, red date, medlar and milk compound protein beverage and a preparation method thereof.
Background
The peanut contains 25-35% of protein, fat, saccharide, vitamin A, and vitamin B 6 Vitamin E, mineral calcium, phosphorus, iron and the like, and has higher nutritional value. Red dates are one of the popular health-preserving food materials. 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 regulate medicine 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.
At present, the quality of the compound protein beverage prepared by using peanuts, red dates, medlar and milk as main raw materials needs to be further improved.
Disclosure of Invention
The inventor researches and discovers that in a compound protein beverage prepared from red date juice and milk, the red date juice is very acidic, so that the milk protein is easy to precipitate, and great challenge is generated on the product stability. Aiming at the problem, the inventor removes a proper amount of organic acid by deacidifying the red date juice, and further can ensure that the milk protein does not generate precipitate.
The invention firstly provides a red date juice deacidification method, which comprises the step of carrying out deacidification treatment on the red date juice by using resin.
In some embodiments, the resin comprises one or a combination of a weak base exchange resin having tertiary amine reactive groups, a basic anionic polystyrene resin having quaternary amine reactive groups, a basic anionic polystyrene resin having secondary amine reactive groups, and a chloride releasing anionic polystyrene copolymer.
In some embodiments, the deacidification method is to remove all or part of the organic acid components in the red dates.
In some embodiments, the deacidification process preserves the phenolic and terpenoid components of red dates.
In some embodiments, the resin is a weakly basic anion exchange resin having tertiary amine reactive groups
Figure BDA0003296023690000011
Resin and->
Figure BDA0003296023690000012
One or a combination of two of the resins.
In some embodiments, 10 of the root systems are adopted
Figure BDA0003296023690000021
Resin and 10 shoots>
Figure BDA0003296023690000022
A resin bed system with parallel resins; wherein 10 are present>
Figure BDA0003296023690000023
The resin is in group A and is independently connected with a regeneration and cleaning pipeline; 10 are based on>
Figure BDA0003296023690000024
And the group B is formed by separately connecting a regeneration pipeline and a cleaning pipeline. The group A and the group B are alternately used, so that the regeneration and the cleaning of one group can be completed at the same time of using the other group. The continuity of the whole deacidification process is ensured.
In particular, in some embodiments, the first and second electrodes,
Figure BDA0003296023690000025
resin is->
Figure BDA0003296023690000026
Resin, is greater than or equal to>
Figure BDA0003296023690000027
The resin is
Figure BDA0003296023690000028
IRA-68 resins, all available from Dow chemical company, USA.
The inventor finds out through a large number of experiments that the acid components in the red date juice are used for causing the protein denaturation in the milk, and the acids are composed of most of organic acids and a small part of inorganic acids. The resin can remove more organic acid components in the red dates and well retain inorganic acid, phenol and terpene components in the red date juice, so that the nutritional components, the natural flavor and the taste of the red date juice are retained.
In some embodiments, the red date juice is deacidified at a flow rate of 20-60 bed volumes per hour, a pressure of 150-200bar, and a temperature of 20 deg.C or less, such as 10-20 deg.C. Thus ensuring that the resin can more effectively adsorb the organic acid radical ions in the red date juice.
In some embodiments, the deacidification treatment process is completed within 10-30min, so that the influence of the rapid increase of the pH value of the red date juice after deacidification on the deacidification effect can be avoided.
In some embodiments, the flow rate of the red date juice is 30 bed volumes/hour, the pressure is 180bar, and the temperature is 15 ℃ during the deacidification treatment of the red date juice.
In some embodiments, the organic acid content of the deacidified red date juice (i.e., deacidified red date juice) is reduced by 60-75%, optionally 62-70%, specifically, e.g., 60%, 62%, 65%, 70%, 72%, 75%, compared to the juice before deacidification. The content of organic acid in the red date juice after deacidification treatment is in the range, so that the milk protein can be ensured not to generate precipitate.
In some embodiments, the reduction in organic acid species in the deacidified red date juice (i.e., deacidified red date juice) is 60-70% compared to the pre-treatment.
In some embodiments, the pH of the red date juice prior to the deacidification treatment is 3-4, e.g., 3, 3.5, 3.6, 3.8, 4.
In some embodiments, the pH of the deacidified red date juice is from 5 to 7, optionally from 6 to 7, e.g. 5, 5.5, 6, 6.4, 6.5, 7. The pH value of the jujube juice after deacidification treatment is in the range, so that the milk protein can not be precipitated.
The invention also provides the deacidified red date juice prepared by the deacidification method.
The invention also provides application of the deacidified red date juice in preparation of a compound protein beverage. The raw material of the compound protein beverage comprises milk and also can comprise plant protein such as peanut and the like.
The invention also provides a preparation method of the compound protein beverage, and the raw materials of the compound protein beverage comprise milk and red date juice, or can also comprise plant protein such as peanut and the like; the preparation method comprises the step of deacidifying the red date juice by adopting the method.
Researches show that the deacidified red date juice does not cause milk protein precipitation, and can also keep the nutritional ingredients and the taste of the red date juice; in addition, the use of buffer salt can be avoided, and the product quality and the health appeal are effectively improved.
The invention also provides the peanut, red date, medlar and milk composite protein beverage which has good taste and good stability.
In some embodiments, the peanut, red date, medlar and milk composite protein beverage comprises raw milk, peanut butter, the deacidified red date juice and medlar juice; wherein the weight ratio of the peanut butter, the deacidified red date juice and the medlar juice is (5-100): 25-380): 2-40, and can be (8-100): 30-375: 3-37.5). In some embodiments, the weight ratio of deacidified red date juice to wolfberry juice is (8-12): 1, preferably 10. In some preferred embodiments, the weight ratio of peanut butter, deacidified red date juice and wolfberry juice is (8-12): 28-32): 3, optionally 8.
The invention unexpectedly discovers that the peanut butter, the deacidified red date juice and the medlar juice can enable the composite protein beverage to obtain better, harmonious and rich composite mouthfeel in the proportion range, the mouthfeel is natural, pure and strong, the natural flavor and quality of the product can be maintained, and unexpected technical effects are achieved.
In some embodiments, the peanut, red date, medlar and milk composite protein beverage comprises, by weight, per 1000 parts of the peanut, red date, medlar and milk composite protein beverage: 240-500 parts of raw milk, 5-100 parts of peanut butter, 25-380 parts of the deacidified red date juice and 2-40 parts of medlar juice. Optionally, in some specific embodiments, each 1000 parts by weight of the peanut, red date, wolfberry fruit and milk composite protein beverage contains: 245-500 parts of raw milk, 8-100 parts of peanut butter, 30-375 parts of the deacidified red date juice and 3-37.5 parts of medlar juice. Researches show that the product has good mouthfeel and good stability under the formula system.
In some embodiments, the peanut, red date, medlar and milk composite protein beverage does not contain buffer salts, and the buffer salts comprise trisodium phosphate, sodium citrate, sodium hexametaphosphate, sodium tripolyphosphate, sodium carbonate and sodium bicarbonate.
In some embodiments, the pH of the peanut, red date, medlar and milk composite protein beverage is 7.5-8.5, such as 7.5, 8.0, 8.5. Researches show that the good stability of the product can be better ensured by controlling the pH within the proportion range.
In some embodiments, the raw milk is pasteurized at a temperature of 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.
In some embodiments, the peanut variety used is Liaoning Shabaisha. 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.
In some embodiments, the red date juice is prepared from red dates by a conventional method, such as hot water extraction. In some embodiments, if concentrated red date juice is used as the raw material, water may be added to dilute the concentrated red date juice to a desired concentration.
In some embodiments, the red date juice prior to deacidification has a soluble solids content of 5-15%, such as 10%.
In some embodiments, the red date variety used is 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.
In some embodiments, the natural and pure taste of the product can be obviously improved when the jujube juice and the peanut butter are prepared from the above raw materials.
In some embodiments, the wolfberry juice is prepared from wolfberry by conventional methods, such as hot water extraction. In some embodiments, if concentrated wolfberry juice is used as the raw material, water is added to dilute the concentrated wolfberry juice to the desired concentration.
In some embodiments, the wolfberry juice has a soluble solids content of 10-20%, for example 15%.
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.
In some embodiments, under the above formula system of the peanut, red date, medlar and milk composite protein beverage, the use of part of white granulated sugar can be reduced.
In some embodiments, the peanut, red date, medlar and milk composite protein beverage further comprises white sugar, and the white sugar is 5-20 parts by weight per 1000 parts by weight.
In some embodiments, the peanut, red date, medlar and milk composite protein beverage may further contain a sweetener which can be used in the food field without destroying the stability of a formula system.
In some embodiments, under the formula system of the peanut, red date, medlar and milk composite protein beverage, a better flavor can be obtained without adding any essence.
In some embodiments, the peanut, red date, medlar and milk composite protein beverage does not contain essence.
In some embodiments, the peanut, red date, medlar and milk composite protein beverage further contains a stabilizer selected from one or more of monoglyceride (glyceryl monostearate), sucrose ester (fatty acid sucrose polyester), carrageenan, gellan gum, xanthan gum, guar gum and sodium carboxymethylcellulose.
In some embodiments, the stabilizer consists of, by weight parts, 0.8 parts of glycerol monostearate, 0.8 parts of sucrose ester, 0.3 parts of carrageenan, 0.1 parts of gellan gum, 0.5 parts of xanthan gum, and 0.5 parts of guar gum.
In some embodiments, the stabilizer consists of glycerol monostearate 0.6 parts, carrageenan 0.4 parts, xanthan gum 0.5 parts, guar gum 0.5 parts by weight.
In some embodiments, the stabilizer consists of, in parts by weight, glycerol monostearate 0.8 parts, sucrose ester 0.7 parts, gellan gum 0.1 parts, sodium carboxymethylcellulose 0.6 parts, guar gum 0.4 parts.
In some embodiments, the stabilizer consists of 0.4 parts by weight of glyceryl monostearate, 0.3 parts by weight of carrageenan, and 0.3 parts by weight of gellan gum.
In some embodiments, the stabilizer consists of, by weight parts, 0.6 parts of monoglyceride, 0.2 parts of carrageenan, 0.1 parts of gellan gum, and 0.5 parts of sodium carboxymethylcellulose.
In some embodiments, the stabilizer is 1.0-3.0 parts by weight per 1000 parts by weight of the peanut, red date, medlar and milk composite protein beverage.
In some embodiments, the peanut, red date, medlar and milk composite protein beverage comprises, by weight, per 1000 parts of the peanut, red date, medlar and milk composite protein beverage:
Figure BDA0003296023690000051
the invention also provides a preparation method of the peanut, red date, medlar and milk composite 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 and fructus Lycii juice, 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 which is 15 to 20 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 feed rate of peanut butter to be 15-30kg/min, such as 15kg/min, 20kg/min or 30kg/min. Researches find that the peanut butter is fully dissolved at the feeding speed, no coagulum exists, and the final product has finer and more dense texture. Typically, stirring can be carried out for 10-30min, for example 15min, to allow adequate dissolution of the peanut butter.
In some embodiments, the raw milk is pasteurized prior to compounding, e.g., at 80 ℃ for 15 seconds.
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 reduced to 10 deg.C, 9 deg.C, 8 deg.C, 7 deg.C, 6 deg.C, 5 deg.C.
The invention has surprisingly found that the organic combination of peanut protein and milk protein can be promoted, and the phenomenon that the combination of the two proteins at high temperature generates precipitate to cause system collapse is effectively avoided. 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 is combined with milk protein, so that the stable system structure is formed, the peanut and the milk protein can be better combined, 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; adjusting pH to 7.5-8.5 to obtain a fourth mixed solution.
Specifically, the fourth mixed solution is poured 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.
In some embodiments, the homogenization temperature is 60-70 ℃, e.g., 68 ℃, and the homogenization pressure is 150-300bar, e.g., 220bar.
In some embodiments, the sterilization is performed at a temperature of 121-142 ℃ for 4-6 seconds. Preferably, the sterilization temperature is 137 ℃ and the sterilization time is 5s; therefore, the mouthfeel and the stability of the compound protein beverage can be better ensured.
In some embodiments, the above preparation method further comprises the step of filling the sterilized material.
According to the peanut, red date and medlar milk composite protein beverage provided by the invention, natural and pure raw material mouthfeel is endowed to the product through compounding of raw milk, peanut butter, deacidified red date juice and medlar juice, the harmonious and rich composite mouthfeel of the product can be ensured, the taste is natural and pure, and the mouthfeel levels are rich; the stability is good.
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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
If not otherwise stated, the following method for preparing peanut butter is used: peeling the peanut kernels which are qualified by inspection and have impurities removed, and performing vacuum rotation at 140 DEG CTurning to oven, spreading semen Arachidis Hypogaeae on baking tray with 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 fineness of 100 meshes, and grinding for the second time to obtain the peanut butter with the fineness of 300 meshes.
If not specified, 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.
Unless otherwise specified, the soluble solid content of the red date juice before deacidification treatment used below was 10%.
If not specially indicated, the following preparation method of deacidified red date juice is adopted: taking red date juice for use
Figure BDA0003296023690000072
Processing resin; the flow rate of the red date juice is 30 times of the volume of the column bed per hour, the pressure is 180bar, and the temperature is 15 ℃.
The content of soluble solids in the following wolfberry fruit juice was 15%.
The raw milk used in the following is pasteurized before batching, the sterilization temperature is 80 ℃, and the time is 15s.
Example 1
The embodiment provides a peanut, red date, medlar and milk composite protein beverage, and the formula of each 1000kg of the beverage is as follows:
Figure BDA0003296023690000071
wherein the stabilizer comprises, by weight, 0.8 part of glycerin 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, medlar and milk composite protein beverage, which comprises the following steps:
mixing stabilizer and white sugar, adding 200 times of water to dissolve, heating to 60 deg.C, adding materials, heating to 83 deg.C, stirring at high speed for 10min to obtain 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 and fructus Lycii juice, adjusting pH to 7.5-8.5, and making into fourth mixed solution;
mixing the red date juice and the medlar juice, adding 2 times of water by weight, mixing and stirring, and adjusting the pH value to 8 to prepare a fourth mixed solution.
And uniformly mixing the third mixed solution and the fourth mixed solution to prepare a fifth mixed solution.
And adding water into 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, medlar and milk compound protein beverage, and the formula of each 1000kg of the beverage is as follows:
Figure BDA0003296023690000081
wherein 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.
The embodiment also provides a preparation method of the peanut, red date, medlar and milk 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, medlar and milk composite protein beverage, and the formula of each 1000kg of the beverage is as follows:
Figure BDA0003296023690000082
wherein 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.
The embodiment also provides a preparation method of the peanut, red date, medlar and milk 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 5s.
Example 4
The embodiment provides a peanut, red date, medlar and milk composite protein beverage, and the formula of each 1000kg of the beverage is as follows:
Figure BDA0003296023690000091
wherein the stabilizer comprises 0.4 part of glycerin monostearate, 0.3 part of carrageenan and 0.3 part of gellan gum by weight. And (4) forming.
The embodiment also provides a preparation method of the peanut, red date, medlar and milk 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 sterilization time is 4s.
Example 5
The embodiment provides a peanut, red date, medlar and milk composite protein beverage, and the formula of each 1000kg of the beverage is as follows:
Figure BDA0003296023690000092
wherein 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.
The embodiment also provides a preparation method of the peanut, red date, medlar and milk 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 ℃ and the time is 5s.
Comparative example 1
The comparative example provides a peanut, red date, medlar and milk composite protein beverage, and the difference from the example 5 is only that: the peanut butter of the comparative example is not a Liaoning Xiaobaisha variety planted in Diaoning province, but is derived from 16 Shandong Zhonghua varieties in Shandong province; the raw material of the red jujube juice is not a golden silk jujube variety planted in Hebei Cangzhou, but is from Shanxi Jiu mountain jujube.
Comparative example 2
The comparison example provides a peanut, red date, medlar and milk composite protein beverage, and the formula of each 1000kg is as follows:
Figure BDA0003296023690000101
this comparative example was prepared as in example 5, wherein the stabilizer used was the same as in example 5.
Comparative example 3
The comparative example provides a peanut, red date, medlar and milk composite 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.
Experimental example 1
The taste of the product was tested using the beverages obtained in examples 1 to 5 and comparative examples 1 to 3 as experimental samples: the number of test 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 the method is carried out in an anonymous scoring mode, wherein the full score of the red date taste, peanut taste, flavor harmony degree, sweetness and color is 10, the full score of the mouthfeel and aftertaste degree is 20, and the higher the score of each index is, the better the representing effect is. The results of the tasting were statistically analyzed and are shown in table 1 below.
TABLE 1 product taste index test data
Figure BDA0003296023690000111
Experimental example 2 product System stability test
The beverages of examples 1 to 5 and comparative examples 1 to 3 were used as test samples, and the amount of protein precipitated in the product was measured by observing the floating of fat by static observation under ambient conditions at room 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 2. 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 2 product stability
Figure BDA0003296023690000112
/>
Figure BDA0003296023690000121
/>
Figure BDA0003296023690000131
As can be seen from Table 2, the centrifugal precipitation rate of example 4 in the same period of time was smaller than that of experimental examples 1-4 and comparative examples 2-3. The dairy product prepared by the formula and the process in some embodiments has high stability and long shelf life.
Experimental example 3 deacidification treatment experiment of red date juice
Comparing the pH value change and the organic acid content change before and after deacidification of the red date juice under the condition of the same flow rate, pressure and temperature parameters of the following four resins. Wherein
Figure BDA0003296023690000133
And styrene weak base anion resin-MN was purchased from Shanghai' an spectral laboratory science and technology, inc.)>
Figure BDA0003296023690000134
And &>
Figure BDA0003296023690000135
IRA-68 is available from Dow chemical company, USA. The results are shown in Table 3.
TABLE 3 index test data of different resin columns and red date juice
Figure BDA0003296023690000132
As can be seen from the results of table 3,
Figure BDA0003296023690000136
and &>
Figure BDA0003296023690000137
IRA-68 was found to have the strongest deacidification capacity.
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. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications derived therefrom are intended to be within the scope of the invention.

Claims (10)

1. The method for deacidifying the red date juice is characterized by comprising the step of deacidifying the red date juice by using resin, wherein the resin comprises one or more of weak base exchange resin with tertiary amine active groups, basic anionic polystyrene resin with quaternary amine active groups, basic anionic polystyrene resin with secondary amine active groups and anionic polystyrene copolymer releasing chloride ions.
2. The deacidification method of red date juice according to claim 1, wherein said resin is a weak base anion exchange resin having tertiary amine active group
Figure FDA0003296023680000011
Resin and->
Figure FDA0003296023680000012
One or a combination of two of the resins.
3. The deacidification method of the red date juice according to claim 1 or 2, wherein during the deacidification of the red date juice, the flow rate of the red date juice is 20-60 times of the volume of a column bed per hour, the pressure is 150-200bar, and the temperature is kept to be less than or equal to 20 ℃; alternatively, the flow rate of the red date juice is 30 bed volumes/hour, the pressure is 180bar, and the temperature is 15 ℃.
4. A deacidified red date juice, prepared by the method of any one of claims 1 to 3;
optionally, the pH of the deacidified red date juice is 5-7, optionally 6-7; and/or the presence of a gas in the gas,
optionally, the content of organic acid in the jujube juice after deacidification treatment is reduced by 60-75%, and further optionally 62-70% compared with that before deacidification treatment.
5. Use of the deacidified red date juice of claim 4 in the preparation of a composite protein beverage; wherein, optionally, the raw material of the compound protein beverage comprises milk or further comprises peanut.
6. A peanut, red date, medlar and milk composite protein beverage is characterized by comprising raw milk, peanut butter, the deacidified red date juice of claim 4 and medlar juice; wherein, the weight ratio of the peanut butter, the deacidified red date juice and the medlar juice is (5-100): 25-380): 2-40;
optionally, the weight ratio of peanut butter, deacidified red date juice and medlar juice is (8-100): 30-375: 3-37.5); and/or the presence of a gas in the gas,
optionally, the weight ratio of the deacidified red date juice to the Chinese wolfberry juice is (8-12) 1, preferably 10; and/or the presence of a gas in the atmosphere,
optionally, the weight ratio of the peanut butter, the deacidified red date juice and the medlar juice is (8-12): (28-32): 3, and further optionally 8.
7. The peanut, red date, medlar and milk composite protein beverage as claimed in claim 6, wherein every 1000 parts by weight of the peanut, red date, medlar and milk composite protein beverage contains: 240-500 parts of raw milk, 5-100 parts of peanut butter, 25-380 parts of deacidified red date juice and 2-40 parts of medlar juice; optionally, every 1000 parts by weight of the peanut, red date, medlar and milk composite protein beverage contains: 245-500 parts of raw milk, 8-100 parts of peanut butter, 30-375 parts of deacidified red date juice and 3-37.5 parts of medlar juice.
8. The peanut, red date, medlar and milk composite protein beverage as claimed in claim 6 or 7, wherein the soluble solid content of the red date juice before deacidification treatment is 5-15%; and/or the presence of a gas in the atmosphere,
the content of soluble solids of the medlar juice is 10-20%; and/or the presence of a gas in the gas,
the pH value of the peanut, red date, medlar and milk composite protein beverage is 7.5-8.5; and/or the presence of a gas in the gas,
the peanut is white sand from Liaoning province; the red dates are golden silk jujube in Hebei Cangzhou.
9. The peanut, red date, medlar and milk composite protein beverage according to any one of claims 6 to 8, wherein the peanut, red date, medlar and milk 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 by weight per 1000 parts by weight of the peanut, red date, medlar and milk composite protein beverage.
10. The preparation method of the peanut, red date, medlar and milk composite protein beverage as claimed in any one of claims 6 to 9, 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 and fructus Lycii juice, 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;
optionally, controlling the feeding speed of peanut butter at 15-30kg/min when preparing the second mixed solution; 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.
CN202111177213.8A 2021-10-09 2021-10-09 Peanut, red date, medlar and milk composite protein beverage and preparation method thereof Pending CN115956603A (en)

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