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Nutritional type almond juice produced by use of synchronous conditioning enzymolysis method

An enzymatic hydrolysis, nutritional technology, applied in the field of food processing, can solve the problems of protein and solid particles coagulation and fat floating, affecting product quality, thermodynamic instability, etc., to achieve good product stability, avoid stratification, storage high performance effects

Inactive Publication Date: 2017-08-18
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetable protein beverage is a complex thermodynamically unstable system, which is prone to coagulation of protein and solid particles and floating of fat during heat sterilization and subsequent storage, which affects the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material processing: select almond meal obtained by pressing almonds by cold pressing method, and prepare almond protein by alkali extraction and acid precipitation method; (2) Water phase conditioning: take 20 kg of almond protein, add 920 kg of drinking water, and mix well Refining the slurry to 280 mesh, using flavor protease for restricted enzymolysis, the reaction pH value is 7.0, the reaction temperature is 54°C, the enzymolysis time is 1.6 hours, the amount of flavor protease is 180U / g substrate; then, add 5 kg of maltose syrup , 200 grams of L-ascorbic acid, 60 grams of zinc gluconate, 1.6 grams of thiamine hydrochloride, 1.6 grams of riboflavin, mixed evenly, stirred at 34 ° C for 7 minutes, and the stirring speed was 4000 rpm to form A liquid; ( 3) Oil phase conditioning: Weigh 4 kg of absolute ethanol, add 30 kg of water, mix and stir, then add 10 kg of soybean oil, 3 kg of olive oil, and 4 kg of peanut oil at a constant speed within 12 minutes to form...

Embodiment 2

[0022] (1) Raw material processing: select almond meal obtained by pressing almonds by cold pressing method, and prepare almond protein by alkali extraction and acid precipitation method; (2) Water phase conditioning: take 20 kg of almond protein, add 920 kg of drinking water, and mix well Refining the slurry to 280 mesh, using flavor protease for restricted enzymolysis, the reaction pH value is 7.0, the reaction temperature is 54°C, the enzymolysis time is 1.6 hours, the amount of flavor protease is 180U / g substrate; then, add 5 kg of maltose syrup , 200 grams of L-ascorbic acid, 60 grams of zinc gluconate, 1.6 grams of thiamine hydrochloride, 1.6 grams of riboflavin, mixed evenly, stirred at 34 ° C for 7 minutes, and the stirring speed was 4000 rpm to form A liquid; ( 3) Oil phase conditioning: Weigh 34 kg of drinking water, add 10 kg of soybean oil, 3 kg of olive oil, and 4 kg of peanut oil at a uniform speed within 12 minutes to form liquid B; the stirring speed is 4200 rpm...

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Abstract

The invention relates to a nutritional type almond juice produced by use of a synchronous conditioning enzymolysis method. The method comprises the following steps of raw material treating, aqueous phase conditioning, oil phase conditioning, oil-water blending, homogenizing, filling and sterilizing and the like. Particularly, the nutritional type almond juice is free from adding the emulsifier and the stabilizer, the water is used as the dispersion medium, the almond protein and the edible oil are used as the dispersion phase to form the dispersion system, the uniform and stable almond beverage with protein-self-emulsification stabilization-oil is spontaneously formed through the specific processing.

Description

technical field [0001] The invention relates to a nutritious almond milk produced by a synchronous conditioning and enzymatic hydrolysis method, belonging to the field of food processing. Background technique [0002] Vegetable protein drink is a milky liquid drink mainly made of plant protein, which is made from plant nuts and pulp as the main raw materials (such as almonds). Vegetable protein drinks are rich in nutrition, not only rich in high-quality protein, but also contain indispensable nutrients in human life activities such as fat, vitamins, and minerals. Compared with animal protein milk beverages, plant protein beverages have higher unsaturated fatty acid content and lower cholesterol, which has positive significance for preventing arteriosclerosis and diabetes. my country's plant protein resources are extremely rich, and the development of new varieties of plant protein beverages is suitable for the eating habits of Chinese consumers and enriches the market for b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 潘军辉
Owner NANCHANG UNIV
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