CN116649514B - Preparation method of Qiya seed beverage - Google Patents
Preparation method of Qiya seed beverage Download PDFInfo
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- CN116649514B CN116649514B CN202310433982.2A CN202310433982A CN116649514B CN 116649514 B CN116649514 B CN 116649514B CN 202310433982 A CN202310433982 A CN 202310433982A CN 116649514 B CN116649514 B CN 116649514B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title abstract description 22
- 235000020235 chia seed Nutrition 0.000 claims abstract description 60
- 102000004190 Enzymes Human genes 0.000 claims abstract description 45
- 108090000790 Enzymes Proteins 0.000 claims abstract description 45
- 229940088598 enzyme Drugs 0.000 claims abstract description 45
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 14
- 239000000243 solution Substances 0.000 claims abstract description 11
- 239000007853 buffer solution Substances 0.000 claims abstract description 9
- 238000006243 chemical reaction Methods 0.000 claims abstract description 9
- CBMPTFJVXNIWHP-UHFFFAOYSA-L disodium;hydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].OP([O-])([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O CBMPTFJVXNIWHP-UHFFFAOYSA-L 0.000 claims abstract description 9
- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 6
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 6
- 239000001527 calcium lactate Substances 0.000 claims abstract description 6
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 4
- 230000000415 inactivating effect Effects 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 230000000694 effects Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 5
- 229930195729 fatty acid Natural products 0.000 abstract description 5
- 239000000194 fatty acid Substances 0.000 abstract description 5
- 150000004665 fatty acids Chemical class 0.000 abstract description 5
- 239000004575 stone Substances 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 229920001221 xylan Polymers 0.000 abstract description 2
- 150000004823 xylans Chemical class 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 description 11
- 150000001413 amino acids Chemical class 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 235000021588 free fatty acids Nutrition 0.000 description 9
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 7
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 7
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 7
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 7
- 239000005642 Oleic acid Substances 0.000 description 7
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 7
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 7
- 239000000725 suspension Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000004475 Arginine Substances 0.000 description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003208 petroleum Substances 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 239000000375 suspending agent Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010813 internal standard method Methods 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of Qiya seed beverage, which belongs to the technical field of beverages, and comprises the steps of adding Qiya seeds into disodium hydrogen phosphate-citric acid buffer solution, adding compound enzyme consisting of cellulase, xylanase and protease, performing enzymolysis reaction, inactivating enzyme, adding calcium lactate, adding flavoring agent solution into the obtained Qiya seed prefabricated solution, mixing uniformly, fixing volume, and sterilizing to obtain the Qiya seed beverage. According to the invention, the stone cell layer in the seed coat of the chia seeds can be partially destroyed by utilizing the specific complex enzyme, so that the cellulose and xylan in the seed coat of the chia seeds are partially destroyed, and the active ingredients such as protein, fatty acid and the like in the chia seeds are partially released into the system, thereby improving the utilization rate of the chia seeds.
Description
Technical Field
The invention relates to a preparation method of a beverage, in particular to a preparation method of an Qiya seed beverage.
Background
Chia seeds contain rich nutrients such as polyunsaturated fatty acids, dietary fibers, high quality proteins, polyphenols, etc., and have received increased attention in recent years. The nutritional value of the food is determined by the components and bioavailability of the food, and the crushing helps to improve the bioavailability of the chia seeds, but also causes nutrient loss, particularly polyunsaturated fatty acids. Therefore, the whole Qiya seeds are a common eating way at present and can be directly made into drinks for eating. However, because the chia seeds are very small, the prepared chia seed beverage can be directly swallowed when being eaten, the structural integrity of the chia seed beverage can not be destroyed in the oral digestion process, and the nutrient substances in the chia seed beverage are difficult to absorb after the chia seed beverage enters the gastrointestinal tract. Therefore, how to improve the utilization rate of the nutrient components in the chia seeds and the nutrition efficacy of the chia seed beverage are always one of the research hot spots of the chia seed beverage.
Disclosure of Invention
Aiming at the problems, the invention provides a preparation method of the Qiya seed beverage.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
a method of preparing a chia seed beverage, the method comprising the steps of:
1) Adding complete chia seeds into disodium hydrogen phosphate-citric acid buffer solution, adding complex enzyme consisting of cellulase, xylanase and protease, performing enzymolysis reaction, inactivating enzyme, and adding calcium lactate to obtain chia seed pre-preparation solution;
dissolving flavoring agent in water to obtain flavoring agent solution;
2) Mixing the Qiya seed prefabricated liquid with the flavoring agent solution uniformly, fixing the volume, and sterilizing to obtain the Qiya seed drink.
Further, in the step 1), the enzyme activity unit ratio among the cellulase, xylanase and protease in the complex enzyme is 2.5-3: 1:0.4 to 0.6.
Further, in the step 1), the ratio relation between the enzyme activity of the added complex enzyme and the use amount of the chia seeds is 650-750U: 1g.
Further, in step 1), the pH value of the disodium hydrogen phosphate-citric acid buffer solution is 7.4-7.6.
In step 1), the temperature of the enzymolysis reaction is 40-45 ℃ and the time is 8-10 h.
In step 1), stirring is performed at a frequency of 200-300 r/min in the enzymolysis reaction process.
Further, in the step 1), the weight-volume ratio of the chia seeds to the disodium hydrogen phosphate-citric acid buffer solution is 1-2 kg:10L.
Further, in the step 1), the weight ratio of the chia seeds to the calcium lactate to the flavoring agent is 1-2: 0.1 to 0.3:8.01 to 10.02.
Further, in step 1), the flavoring agent includes essence and sweetener.
In step 1), the enzyme is deactivated by heating the system obtained after the enzymolysis reaction to more than 80 ℃ for more than 10 min.
The preparation method of the Qiya seed beverage has the beneficial effects that:
According to the invention, the stone cell layer in the seed coat of the chia seeds can be partially destroyed by utilizing the specific complex enzyme, so that the cellulose and xylan in the seed coat of the chia seeds are partially destroyed, thereby enabling the active ingredients such as protein, fatty acid and the like in the chia seeds to be partially released into the system, and improving the utilization rate of the chia seeds;
according to the invention, the protein released from the chia seeds can be hydrolyzed by adding a specific amount of protease, so that the protein is converted into amino acid and is dissolved in a system, and the problem of reduced utilization rate caused by the adsorption of the protein in the chia seed glue is avoided;
According to the invention, the whole Qiya seeds are treated by utilizing a specific compound enzyme, so that Qiya seed gum is released into the system from a stone cell layer of the Qiya seed coat and is not subjected to enzymolysis, the viscosity of the system is increased, and the Qiya seeds can be uniformly dispersed in the system without adding a suspending agent into the whole system;
According to the invention, the disodium hydrogen phosphate-citric acid buffer solution with a specific pH value is adopted, so that the chia seed glue can be more fully dissolved in the system, the stability of the subsequently prepared chia seed drink is maintained, and the chia seed is prevented from settling;
the Qiya seed beverage prepared by the invention can ensure that Qiya seeds are stably suspended in a beverage system without adding suspending agents and sedimentation.
Drawings
FIG. 1 is a standard graph of free fatty acids plotted using a standard in Experimental example 2 of the present invention.
Detailed Description
The following description of the technical solution in the embodiments of the present invention is clear and complete. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Example 1 preparation method of Qiya seed beverage
The embodiment is a preparation method of Qiya seed beverage, and the specific preparation process comprises the following steps:
1) Taking 18.73L of disodium hydrogen phosphate aqueous solution with the concentration of 0.2mol/L and 1.27L of citric acid aqueous solution with the concentration of 0.1mol/L, and uniformly mixing to obtain the disodium hydrogen phosphate-citric acid buffer solution with the pH value of 7.6.
Selecting 2kg of full, moderate-granularity and moderate-chromaticity Qiya seeds (namely complete Qiya seeds), adding the Qiya seeds into 20L of disodium hydrogen phosphate-citric acid buffer solution, stirring at the frequency of 200-300 r/min (the stirring frequency is 250r/min in the embodiment), and adding 650-750U of complex enzyme per gram of Qiya seeds (700U of complex enzyme per gram of Qiya seeds in the embodiment, namely 140 ten thousand U of complex enzyme is added), wherein the complex enzyme is prepared by the following steps of enzyme activity unit ratio of 2.5-3: 1: mixing cellulase, xylanase and protease (the enzyme activity unit ratio of the cellulase, xylanase and protease is 3:1:0.5 in the embodiment), stirring at the temperature of 40-45 ℃ at the frequency of 200-300 r/min for carrying out enzymolysis for 8-10 h (the temperature of the enzymolysis is 40 ℃ in the embodiment, the time is 9h and the stirring frequency is 250 r/min), heating the obtained system to 80 ℃ after the enzymolysis is finished, maintaining for 20min for inactivating enzyme, cooling to 40-45 ℃ (cooling to 40 ℃ in the embodiment), adding 0.4kg calcium lactate, maintaining for 40-45 ℃ and stirring for 10-15 min at the frequency of 200-300 r/min (maintaining for 15min at the temperature of 40 ℃ in the embodiment), and homogenizing to obtain the chia seed prefabricated liquid;
taking 18kg of white granulated sugar and 0.02kg of lemon essence as flavoring agents, and adding 100L of water for dissolution to obtain a flavoring agent solution;
2) Mixing the Qiya seed prefabricated liquid with the flavoring agent solution, homogenizing, mixing uniformly, adding water to a constant volume of 200L, homogenizing again, mixing uniformly, pasteurizing at 90-100deg.C for 15-20 min (in this embodiment, the temperature of pasteurization is 100deg.C for 15 min), cooling to room temperature with cold water, and packaging to obtain Qiya seed beverage, denoted by Q1.
Examples 2-5 preparation method of Qiya seed beverage
Examples 2 to 5 are respectively a preparation method of Qiya seed beverage, and the steps are basically the same as those of example 1, except that the raw material consumption and the process parameters are different, and the specific details are shown in Table 1:
table 1 list of process parameters in examples 2 to 5
The contents of the other parts of examples 2 to 5 are the same as those of example 1, and will not be described again here.
Experimental example 1 determination of suspension stability
Comparative examples 1 to 5 are comparative tests of the preparation method of the chia seed drink in example 1, differing only in that:
The unit ratio of enzyme activity in comparative example 1 is 1:1:0.5 as a complex enzyme, wherein the ratio of the enzyme activity of the added complex enzyme to the amount of chia seeds is 700U:1g, namely 140 ten thousand U of complex enzyme is added, and the preparation is carried out according to the steps in the example 1, wherein the obtained Qiya seed drink is marked as DQ1, and partial sedimentation of Qiya seeds in the drink occurs;
The enzyme activity unit ratio in comparative example 2 is 3:1:0.1 as a complex enzyme, wherein the ratio of the enzyme activity of the added complex enzyme to the amount of chia seeds is 700U:1g, i.e., 140U of complex enzyme was also added, and the preparation was carried out according to the procedure of example 1, with the resulting Qiya seed drink labeled DQ2;
In comparative example 3, the enzyme activity unit ratio is 3:0.5:0.5 as a complex enzyme, wherein the ratio of the enzyme activity of the added complex enzyme to the amount of chia seeds is 700U:1g, namely 140 ten thousand U of complex enzyme is added, and the preparation is carried out according to the steps in the example 1, wherein the obtained Qiya seed drink is marked as DQ3, and a small amount of sedimentation occurs in Qiya seeds in the drink;
In comparative example 4, water was used as the solvent for the enzymatic hydrolysis system (i.e., intact chia seeds were added to water, and a complex enzyme was added to perform the enzymatic hydrolysis reaction), and the preparation was performed according to the procedure of example 1, and finally the obtained chia seed beverage was labeled DQ4, and the chia seeds in the beverage were slightly settled;
the ratio of the enzyme activity of the complex enzyme added in comparative example 5 to the amount of Qiya seeds was 300U:1g, i.e., 60 ten thousand U of complex enzyme was added, and the preparation was carried out according to the procedure of example 1, wherein the final Qiya seed drink was marked DQ5 and the Qiya seeds in the drink were partially settled.
Suspension stability was measured using QYazi drinks Q1 and DQ1 to DQ5 prepared in example 1 and comparative examples 1 to 5 as samples.
After the sample is kept stand for 24 hours at room temperature, the fluidity and suspension state of the sample after 24 hours are observed, and the specific results are shown in the following table:
table 2 24h results list of suspension stability test
| Group of | Fluidity after 24 hours | Suspended state after 24 hours |
| Q1 | Good fluidity | The particles are uniformly suspended and have good appearance |
| DQ1 | Good fluidity | Begin to sink within 5min after shaking |
| DQ2 | Good fluidity | Has sinking trend within 24 hours |
| DQ3 | Good fluidity | The particles are uniformly suspended and have good appearance |
| DQ4 | Good fluidity | Has sinking trend within 24 hours |
| DQ5 | Good fluidity | Begin to sink within 5min after shaking |
As can be seen from the table, the Qiya seed beverage prepared by the invention can still keep good fluidity after being placed for 24 hours, and the particles are uniformly suspended and have good appearance.
After the sample is taken and placed at 55 ℃ for acceleration test for 3 months, the fluidity and suspension state of the sample after 3 months are observed, and the specific results are shown in the following table:
TABLE 3 results list of suspension stability test after 3 months of accelerated test
| Group of | Flowability after 3 months of accelerated test | Suspension state after 3 months of acceleration test |
| Q1 | Good fluidity | The particles are uniformly suspended and have good appearance |
| DQ1 | Good fluidity | The Qiya seeds are almost all submerged and only very little suspended |
| DQ2 | Good fluidity | Most of the Qiya seeds sink and a small amount of seeds suspend |
| DQ3 | Good fluidity | The Qiya seeds are partially submerged and partially suspended |
| DQ4 | Good fluidity | Most of the Qiya seeds sink and a small amount of seeds suspend |
| DQ5 | Good fluidity | The Qiya seeds are almost all submerged and only very little suspended |
As can be seen from the table, the Qiya seed beverage prepared by the invention can still keep good fluidity after 3 months of accelerated test, and the particles are uniformly suspended and have good appearance.
Experimental example 2 determination of free fatty acids
The Qia seed drinks Q1 and DQ1 to DQ5 prepared in example 1 and comparative examples 1 to 5 were taken as samples for measurement of free fatty acids.
5ML of the sample is added into petroleum ether to ultrasonically extract free fatty acid, the mixture is centrifuged and split, and the petroleum ether phase is subjected to determination of the release rate of the free fatty acid by using a free fatty acid colorimetric determination kit (Soy Bao, BC 0595). The oleic acid was used as a standard for quantitative determination of free fatty acids, assuming a maximum of 2 fatty acids released per triacylglycerol molecule, the average molecular weight was 247g/mol, and the result was expressed as the degree of lipolysis (%). Referring to the internal standard method in GB 5009.168-2016, a standard curve is drawn using a standard, and the resulting standard curve is shown in FIG. 1. The free fatty acids in the samples were measured and the specific results are shown in the following table:
TABLE 4 list of fatty acid measurements
| Group of | Oleic acid content in sample (g/L) | Equivalent to the release amount (g/100 g) of oleic acid in Qiya seeds |
| Q1 | 0.186 | 1.86 |
| DQ1 | 0.043 | 0.43 |
| DQ2 | 0.183 | 1.83 |
| DQ3 | 0.062 | 0.62 |
| DQ4 | 0.101 | 1.01 |
| DQ5 | 0.079 | 0.79 |
Wherein, the release amount of oleic acid in Qiya seeds is equal to the ratio of oleic acid content in samples to yield of Qiya seed beverage/Qiya seed dosage when Qiya seed beverage is prepared is multiplied by 100;
for example: the corresponding amount of oleic acid released from chia seeds in example 1 = oleic acid content in chia seed beverage Q1 prepared in example 1 × yield of chia seed beverage Q1 +.the amount of chia seeds at the time of preparation of chia seed beverage × 100=0.186 g/l×200l +.2000 g×100=1.86 g/100g; and so on.
As can be seen from table 4, the preparation method in this embodiment can better release the free fatty acid in the chia seeds into the chia seed beverage for human body to use, thereby improving the utilization rate of the nutritional ingredients in the chia seeds.
Experimental example 3 determination of free amino acids
The Qia seed drinks Q1 and DQ1 to DQ5 prepared in example 1 and comparative examples 1 to 5 were taken as samples for measurement of free amino acids.
Centrifuging at 8000rpm for 10min, collecting supernatant, filtering with 0.22 μm filter membrane, and analyzing with amino acid analyzer to determine total amino acid content, glutamic acid content and arginine content in the sample, wherein the specific results are shown in the following table:
TABLE 5 list of fatty acid measurement results
Wherein, the total amino acid release amount in Qiya seeds=total amino acid content in sample×Qiya seed beverage yield/Qiya seed dosage when Qiya seed beverage is prepared×100;
Equivalent to the release of glutamic acid in chia seeds = arginine content in sample x yield of chia seed beverage ≡chia seed dose x 100 when preparing chia seed beverage;
The amount of arginine released from Qizi seeds=total amino acid content in sample × yield of Qizi seed beverage ≡Qizi seed beverage prepared × 100;
for example: the corresponding amount of total amino acids released in chia seeds in example 1 = total amino acids content in chia seed beverage Q1 prepared in example 1 x yield of chia seed beverage Q1 +.q. when preparing chia seed beverage +.100=1.432 g/L +.200l +.2000 g +.100=14.32 g/100g; and so on.
As can be seen from Table 5, the preparation method in this embodiment can better release the amino acids in Qiya seeds into Qiya seed beverage for human body to use, thereby improving the utilization rate of the nutritional ingredients in Qiya seeds.
Claims (4)
1. A method for preparing a chia seed beverage, the method comprising the steps of:
1) Adding Qiya seeds into disodium hydrogen phosphate-citric acid buffer solution with pH value of 7.4-7.6, adding compound enzyme consisting of cellulase, xylanase and protease, performing enzymolysis reaction, inactivating enzyme, and adding calcium lactate to obtain Qiya seed prefabricated solution;
the temperature of the enzymolysis reaction is 40-45 ℃ and the time is 8-10 hours;
stirring at the frequency of 200-300 r/min in the enzymolysis reaction process;
The enzyme activity unit ratio among the cellulase, xylanase and protease in the complex enzyme is 2.5-3: 1:0.4 to 0.6;
the ratio relation between the enzyme activity of the added compound enzyme and the use amount of the chia seeds is 650-750U: 1g; dissolving flavoring agent in water to obtain flavoring agent solution;
The weight ratio of the chia seeds to the calcium lactate to the flavoring agent is 1-2: 0.1 to 0.3: 8.01-10.02;
2) Mixing the Qiya seed prefabricated liquid with the flavoring agent solution uniformly, fixing the volume, and sterilizing to obtain the Qiya seed drink.
2. The method for preparing a chia seed beverage according to claim 1, wherein in step 1), the weight-to-volume ratio of the chia seed to the disodium hydrogen phosphate-citric acid buffer solution is 1-2 kg:10L.
3. The method of preparing a chia seed beverage according to claim 1, wherein in step 1), the flavoring agent comprises flavors and sweeteners.
4. The method for preparing chia seed beverage according to claim 1, wherein in step 1), the enzyme deactivation is performed by heating the system obtained after the completion of the enzymolysis reaction to 80 ℃ or higher for 10 minutes or longer.
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