CN117121952A - Preparation method of low-emulsifier cannabis protein pure plant-based cream - Google Patents
Preparation method of low-emulsifier cannabis protein pure plant-based cream Download PDFInfo
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- CN117121952A CN117121952A CN202311072767.0A CN202311072767A CN117121952A CN 117121952 A CN117121952 A CN 117121952A CN 202311072767 A CN202311072767 A CN 202311072767A CN 117121952 A CN117121952 A CN 117121952A
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 70
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 70
- 239000006071 cream Substances 0.000 title claims abstract description 36
- 241000196324 Embryophyta Species 0.000 title claims abstract description 33
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000004308 marijuana Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 241000218236 Cannabis Species 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 18
- 229920001218 Pullulan Polymers 0.000 claims abstract description 16
- 239000004373 Pullulan Substances 0.000 claims abstract description 16
- 235000019423 pullulan Nutrition 0.000 claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000010008 shearing Methods 0.000 claims abstract description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 23
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 20
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 20
- 235000009120 camo Nutrition 0.000 claims description 20
- 235000005607 chanvre indien Nutrition 0.000 claims description 20
- 239000011487 hemp Substances 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000006206 glycosylation reaction Methods 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 9
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 230000001502 supplementing effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- -1 sucrose ester Chemical class 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 abstract description 4
- 108010076119 Caseins Proteins 0.000 abstract description 4
- 229940080237 sodium caseinate Drugs 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 229920002907 Guar gum Polymers 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 239000000665 guar gum Substances 0.000 abstract description 2
- 235000010417 guar gum Nutrition 0.000 abstract description 2
- 229960002154 guar gum Drugs 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 229920001285 xanthan gum Polymers 0.000 abstract description 2
- 239000000230 xanthan gum Substances 0.000 abstract description 2
- 235000010493 xanthan gum Nutrition 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract description 2
- 235000019482 Palm oil Nutrition 0.000 abstract 2
- 239000002540 palm oil Substances 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 53
- 239000012071 phase Substances 0.000 description 26
- 239000000839 emulsion Substances 0.000 description 13
- 235000013305 food Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 239000008346 aqueous phase Substances 0.000 description 5
- 230000013595 glycosylation Effects 0.000 description 5
- 235000007689 Borago officinalis Nutrition 0.000 description 4
- PQRFZVPEJNZXRT-UHFFFAOYSA-N Cannabin Natural products C=1C(OC)=CC(O)=C(C(C=2OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=O)C=1OC=2C1=CC=CC=C1 PQRFZVPEJNZXRT-UHFFFAOYSA-N 0.000 description 4
- 240000004282 Grewia occidentalis Species 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- 235000008697 Cannabis sativa Nutrition 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 3
- 206010020751 Hypersensitivity Diseases 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 208000026935 allergic disease Diseases 0.000 description 3
- 230000007815 allergy Effects 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 239000008256 whipped cream Substances 0.000 description 3
- 229920001503 Glucan Polymers 0.000 description 2
- 208000035150 Hypercholesterolemia Diseases 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 229920002307 Dextran Polymers 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000005431 greenhouse gas Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000037452 priming Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of low-emulsifier cannabis protein pure plant-based cream, and belongs to the technical field of cream processing. The preparation of the low-emulsifier cannabis protein pure plant-based cream comprises the steps of adopting the cannabis isolated protein modified by pullulan polysaccharide as an emulsifier to prepare a water phase, mixing the water phase with an oil phase formed by non-hydrogenated palm oil, and shearing and homogenizing the mixture; the method uses modified cannabis protein to replace sodium caseinate and emulsifier xanthan gum and guar gum in traditional plant fat cream; and by combining the characteristic of natural hard state of the non-hydrogenated palm oil, the pure plant-based cream with high nutritive value, fine and mellow texture, good stability and high safety is prepared, so that the use of animal-based proteins in the prior art is avoided, and meanwhile, the use amount of chemical emulsifying agents is reduced.
Description
Technical Field
The invention relates to a preparation method of low-emulsifier cannabis protein pure plant-based cream, belonging to the technical field of cream processing.
Background
Cannabis is a plant with important industrial value which belongs to wide planting, and seeds thereof are valuable sources of traditional Chinese medicines and medical foods. Hemp seeds generally contain about 20-25% protein, which is rich in essential amino acids, and is more digestible than soy protein, and is a food material with great commercial potential in the food industry. However, cannabis seeds have long been used only for oil extraction, resulting in a significant waste of protein.
Currently, cannabis seed isolated protein (HPI) has attracted increasing attention as a food ingredient, which has been included in many foods such as dairy products and snack foods. Compared to many other food proteins, cannabis proteins generally have limited functional properties (solubility, emulsifying properties, etc.) due to their compact protein structure. Its use in the food and industry will inevitably be greatly restricted.
Therefore, structural modification of the cannabis proteins is necessary to improve their functional properties. The existing physical, chemical or enzymatic treatments of proteins transform them into stable forms with better functional properties and are better utilized in the food industry. In recent years, many researchers have begun to bind proteins to sugars via maillard reactions. This modification method is reported to be effective in improving the emulsifying property, solubility, antibacterial effect, antioxidant effect and reducing allergy of the protein. In addition, the method utilizes a naturally occurring reaction, and no chemical reagent is used in the method. Thus, this method is probably one of the most promising food application methods due to its safety.
Whipped cream is a traditional dairy product, and most of the currently marketed cream products contain animal-derived food raw materials such as milk fat, sodium caseinate and the like, and a large amount of greenhouse gases and water resources are consumed in the production process, so that the environment is negatively affected, and potential health risks such as milk-derived allergy, hypercholesteremia and the like exist.
Disclosure of Invention
[ technical problem ]
Most of the existing cream products contain animal-derived food raw materials, and potential health risks such as milk-derived allergy, hypercholesteremia and the like exist.
Technical scheme
In order to solve the problems, the invention provides a preparation method of a low-emulsifier cannabis protein pure plant-based cream, which aims to replace animal-derived protein emulsifiers and thickeners in the traditional plant-based cream and provides a pure plant-based cream; specifically, the pullulan and the cannabis sativa protein isolate are utilized to carry out glycosylation reaction so as to enhance the emulsifying property of the cannabis sativa protein, so that the cannabis sativa protein emulsifier is formed to replace animal-derived protein emulsifier and thickener in the traditional plant fat cream, and further, the pure plant-based cream with good stability and high nutritive value is prepared.
The object of the present invention is to provide a process for preparing a low emulsifier cannabis protein pure plant-based cream, comprising the steps of:
(1) Preparation of hemp separation protein pullulan grafts: carrying out glycosylation reaction on the hemp separation protein and the pullulan according to the mass ratio of 5:1-1:5 at 40-90 ℃ to obtain a hemp separation protein pullulan grafting product;
(2) Preparation of pure plant-based creamer aqueous phase: dissolving the water phase raw material in 70-90 ℃ water, and stirring until the water phase raw material is completely dissolved to obtain a water phase; the water phase raw material comprises 0.28 percent of sucrose ester M10,0.6 to 0.84 percent of hemp separation protein pullulan grafting product, 10 to 15 percent of white granulated sugar and 2 to 5 percent of corn syrup;
(3) Preparation of pure plant-based creamer oil phase: mixing 25% -30% of non-hydrogenated palm kernel oil and 0.12% -0.35% of monoglyceride, and heating in water bath until the mixture is completely melted to obtain an oil phase;
(4) Mixing the water phase prepared in the step (2) and the oil phase prepared in the step (3), supplementing 100% of water, continuously stirring until the water phase and the oil phase are uniformly mixed, shearing by a high-speed dispersing machine, homogenizing by a high-pressure homogenizer, rapidly cooling to 2-4 ℃, and storing in a constant temperature oven at 2-4 ℃ for 24-36 h.
In one embodiment, the preparation of the cannabis isolated protein of step (1) comprises the following: dispersing n-hexane defatted hemp seed meal in deionized water, regulating pH to 9.5-10.5, continuously stirring for 2 hr, centrifuging at 5000-8000r/min for 15-30min, and collecting supernatant; and regulating pH value of the supernatant to 4.8 to precipitate protein, centrifuging at 5000-8000r/min for 15-30min, pre-freezing the precipitate at-80deg.C, lyophilizing, and pulverizing to obtain cannabis isolated protein.
In one embodiment, the temperature of the glycosylation reaction of step (1) is 50 to 70 ℃.
In one embodiment, the mass ratio of hemp protein isolate to pullulan in step (1) is 2:1 to 1:2; preferably 1:1.
In one embodiment, the glycosylation reaction time of step (1) is 3 to 48 hours; preferably 6 to 24 hours.
In one embodiment, the water bath temperature of step (3) is from 70 ℃ to 95 ℃.
In one embodiment, the shear rate of step (4) is 8000-10000 rpm/min for 3-5 min.
In one embodiment, the homogenizing of step (4) is homogenizing 2-5 times at 150/30 bar.
It is another object of the present invention to provide a low emulsifier cannabis protein pure plant-based cream prepared by the above method.
A third object of the present invention is to provide the use of a low emulsifier cannabis protein pure plant based cream as described above in the preparation of a cake baking system.
[ advantageous effects ]
According to the invention, the hemp protein graft treated by the hemp protein isolate and the pullulan polysaccharide is used for preparing the plant cream, so that the animal protein emulsifier sodium caseinate, thickener xanthan gum and guar gum in the traditional plant cream can be effectively replaced, the pure plant-based cream with high nutritive value, fine and mellow texture, good stability and high safety is prepared, the use of animal-based protein in the prior art is avoided, and meanwhile, the use amount of a chemical emulsifier is reduced.
Drawings
FIG. 1 is a piping diagram of low emulsifier cannabis protein pure plant-based cream prepared in examples 1-2 and comparative examples 1-3 of the present invention.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
Test method
1. Multiple of hair play
Using a 100mL dry wide-mouth bowl, filling the non-whipped non-dairy cream emulsion and weighing, carefully filling whipped non-dairy cream (taking care not to mix bubbles) into the same wide-mouth bowl, scraping off the redundant cream by a scraper after filling, weighing and calculating whipping times according to the following formula:
X＝{(M2-M1)/(M1-M0)}+1
wherein: x is a priming multiple, and the unit is multiple; m0 is the empty bowl mass in grams; m1, the total mass of the whipped cream sample and the bowl is expressed in grams; m2 is the total mass of the emulsion and the bowl in grams;
2. time of hair beating
When the soft peak appears in the product, the time is the time of the product.
3. Star flower stability
And (3) putting the whipped cream into a pre-prepared decorating bag, recording the room temperature, decorating the starflowers once every 10 minutes at the room temperature until the starflowers are unstable, and recording the time, namely the starflower stability result.
Example 1
A method of preparing a low emulsifier cannabis protein pure plant-based cream, the method comprising the steps of:
(1) Preparation of Cannabin: dispersing n-hexane defatted hemp seed meal in deionized water (1:5, w/v), regulating pH to 10.0, continuously stirring for 2 hr, centrifuging at 8000r/min for 15min, and collecting supernatant; adjusting pH of the supernatant to 4.8 to precipitate protein, centrifuging at 8000r/min for 15min, pre-freezing the precipitate at-80deg.C, lyophilizing, and pulverizing with pulverizer to obtain cannabis isolated protein powder;
(2) Taking the hemp protein isolate and the pullulan in the step (1) according to the mass ratio of 1:1, glycosylation at 70 ℃ for 12 hours; after glycosylation treatment, rapidly placing the sample into an ice-water mixture to terminate the reaction, and obtaining a hemp separation protein pullulan grafted product (emulsifier);
(3) Aqueous phase preparation of low emulsifier cannabis protein pure plant based cream: adding 0.28% (v/v) sucrose ester M10,0.6% Cannabin protein grafted product (w/v), 10% white sugar (w/v), 3% (w/v) corn syrup into distilled water; stirring with aseptic stirring roller at 85deg.C until the water phase is completely dissolved to form water phase;
(4) Mixing 25% (w/w) non-hydrogenated palm kernel oil and 0.23% (w/w) monoglyceride, and heating in water bath at 85deg.C to completely melt to obtain butter oil phase;
(5) Mixing the water phase prepared in the step (3) and the oil phase prepared in the step (4) in an oil-water two-phase manner, supplementing the water to 100%, continuously stirring for more than 30min until the water phase and the oil phase are uniformly mixed, then shearing by a high-speed dispersing machine at the speed of 10000rpm/min for 3min, homogenizing the emulsion twice by a high-pressure homogenizer at the speed of 150/30bar, rapidly cooling the homogenized emulsion to 4 ℃ by an ice-water bath, and storing the homogenized emulsion in a constant temperature oven at the temperature of 4 ℃ for 24h to obtain the water-based emulsion.
Example 2
A method of preparing a low emulsifier cannabis protein pure plant-based cream, the method comprising the steps of:
(1) Preparation of Cannabin: dispersing n-hexane defatted hemp seed meal in deionized water (1:5, w/v), regulating pH to 10.0, continuously stirring for 2 hr, centrifuging at 8000r/min for 15min, and collecting supernatant; adjusting pH of the supernatant to 4.8 to precipitate protein, centrifuging at 8000r/min for 15min, pre-freezing the precipitate at-80deg.C, lyophilizing, and pulverizing with pulverizer to obtain cannabis isolated protein powder;
(2) Taking the hemp protein isolate and the pullulan in the step (1) according to the mass ratio of 1:1 glycosylation at 70 ℃ for 12 hours; after glycosylation treatment, rapidly placing the sample into an ice-water mixture to terminate the reaction, and obtaining a hemp separation protein pullulan grafted product (emulsifier);
(3) Aqueous phase preparation of low emulsifier cannabis protein pure plant based cream: adding 0.28% (v/v) sucrose ester M10, 0.84% of cannabis protein grafted product (w/v), 10% of white granulated sugar (w/v) and 3% (w/v) corn syrup into distilled water, stirring with a sterile stirring roller at 85deg.C until the water phase is completely dissolved to form a water phase;
(4) Mixing 25% (w/w) non-hydrogenated palm kernel oil and 0.23% (w/w) monoglyceride, heating in water bath to completely melt, and preparing oil phase of butter;
(5) Mixing the water phase prepared in the step (3) and the oil phase prepared in the step (4) in an oil-water two-phase manner, supplementing the water to 100%, continuously stirring for more than 30min until the water phase and the oil phase are uniformly mixed, then shearing by a high-speed dispersing machine at the speed of 10000rpm/min for 3min, homogenizing the emulsion twice by a high-pressure homogenizer at the speed of 150/30bar, rapidly cooling the homogenized emulsion to 4 ℃ by an ice-water bath, and storing the homogenized emulsion in a constant temperature oven at the temperature of 4 ℃ for 24h to obtain the water-based emulsion.
Comparative example 1
The difference from example 1 is that the cannabis protein graft in step (3) was modified to sodium caseinate, and the other conditions were the same as example 1.
Comparative example 2
The difference from example 1 is that the cannabis protein graft in step (3) was modified to cannabis isolated protein, and the other conditions were the same as in example 1.
Comparative example 3
The difference from example 2 is only that step (3) was adjusted to add 0.28% (v/v) sucrose ester M10, 10% white granulated sugar (w/v), 3% (w/v) corn syrup to distilled water, and stirred with a sterile stirring roller at 85℃until the aqueous phase was completely dissolved, forming an aqueous phase; other conditions were the same as in example 2.
Comparative example 4
The only difference from example 2 is that step (2) uses dextran for glycosylation to form a cannabis glucan graft; replacing the cannabis protein grafted product in the step (3) with a cannabis protein glucan graft of equal quality; other conditions were the same as in example 2.
Comparative example 5
The only difference from example 2 is that step (2) adopts chitosan to carry out glycosylation reaction to form cannabis protein chitosan graft; replacing the cannabis protein grafted product in the step (3) with a cannabis protein chitosan grafted product with equal quality; other conditions were the same as in example 2.
Results Performance determination
1. The pure plant-based creams prepared in examples 1 to 2 and comparative examples 1 to 5 were subjected to measurement of the relevant indexes such as emulsion stability, emulsifying property, particle size and the like, and the measurement results are shown in Table 1:
TABLE 1 Cannabin pure plant butter emulsion Performance index
2. The whipping performance and stability of the pure plant-based cream emulsions prepared in examples 1 to 2 and comparative examples 1 to 5 were measured, and the results are shown in table 2 and fig. 1:
TABLE 2 whipping Properties and stability of pure plant-based cream
The above examples are not intended to limit the scope of the invention nor the order of execution of the steps described. The present invention is obviously modified by a person skilled in the art in combination with the prior common general knowledge, and falls within the scope of protection defined by the claims of the present invention.
Claims (10)
1. A process for preparing a low emulsifier cannabis protein pure plant-based cream comprising the steps of:
(1) Carrying out glycosylation reaction on the hemp separation protein and the pullulan according to the mass ratio of 5:1-1:5 at 40-90 ℃ to obtain a hemp separation protein pullulan grafting product;
(2) Dissolving the water phase raw material in 70-90 ℃ water, and stirring until the water phase raw material is completely dissolved to obtain a water phase; the water phase raw material comprises 0.28 percent of sucrose ester M10,0.6 to 0.84 percent of hemp separation protein pullulan grafting product, 10 to 15 percent of white granulated sugar and 2 to 5 percent of corn syrup;
(3) Mixing 25% -30% of non-hydrogenated palm kernel oil and 0.12% -0.35% of monoglyceride, and heating in water bath until the mixture is completely melted to obtain an oil phase;
(4) Mixing the water phase prepared in the step (2) and the oil phase prepared in the step (3), supplementing 100% of water, continuously stirring until the water phase and the oil phase are uniformly mixed, shearing by a high-speed dispersing machine, homogenizing by a high-pressure homogenizer, rapidly cooling to 2-4 ℃, and storing in a constant temperature oven at 2-4 ℃ for 24-36 h.
2. The method of claim 1, wherein the preparation of the cannabis isolated protein of step (1) comprises the steps of: dispersing n-hexane defatted hemp seed meal in deionized water, regulating pH to 9.5-10.5, continuously stirring for 2 hr, centrifuging at 5000-8000r/min for 15-30min, and collecting supernatant; and regulating pH value of the supernatant to 4.8 to precipitate protein, centrifuging at 5000-8000r/min for 15-30min, pre-freezing the precipitate at-80deg.C, lyophilizing, and pulverizing to obtain cannabis isolated protein.
3. The method according to claim 1, wherein the temperature of the glycosylation reaction of step (1) is 50-70 ℃.
4. The method according to claim 1, wherein the mass ratio of hemp protein isolate to pullulan in step (1) is 2:1 to 1:2.
5. The method of claim 1, wherein the glycosylation reaction time of step (1) is 3 to 48 hours.
6. The method of claim 1, wherein the water bath temperature of step (3) is 70 ℃ to 95 ℃.
7. The method of claim 1, wherein the shear rate in step (4) is 8000-10000 rpm/min for 3-5 min.
8. The method according to claim 1, wherein the homogenizing in step (4) is homogenizing 2 to 5 times at 150/30 bar.
9. The low emulsifier cannabis protein pure plant-based cream prepared by the method of any one of claims 1-8.
10. Use of the low emulsifier cannabis protein pure plant-based cream of claim 9 for the preparation of a cake baking system.
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| CN202311072767.0A CN117121952A (en) | 2023-08-24 | 2023-08-24 | Preparation method of low-emulsifier cannabis protein pure plant-based cream |
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| CN202311072767.0A CN117121952A (en) | 2023-08-24 | 2023-08-24 | Preparation method of low-emulsifier cannabis protein pure plant-based cream |
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| CN202311072767.0A Pending CN117121952A (en) | 2023-08-24 | 2023-08-24 | Preparation method of low-emulsifier cannabis protein pure plant-based cream |
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