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A kind of method for improving the stability of vegetable protein beverage with high protein and high starch content

A vegetable protein beverage and high-starch technology, which is applied in the field of food processing, can solve the problems of not being suitable for industrial production, affecting production efficiency, and long hydrolysis process, etc., and achieve the effect of long storage time, low cost, and low production equipment requirements

Active Publication Date: 2021-07-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Also take ginkgo fruit as an example, as the patent No. CN104664516A, the hydrolysis process of this patent is very long, up to 3.5h, the hydrolysis efficiency is very low, greatly affecting production efficiency; another example is the patent CN102429301A, this patent uses rinsing , ultrasonic extraction, homogenization, colloid mill and other process technologies to prepare ginkgo beverage, the cost is high, the process is complicated, and it is not suitable for industrial production; The method of adding a certain amount of polyglycerol fatty acid ester, sodium bicarbonate, tripolyphosphate and other food additives to prevent the fat from floating and protein precipitation in the vegetable protein beverage, but the additives used in the product are too many and the cost is high. At the same time, too many additives are contrary to the original intention of pursuing green and healthy ginkgo juice drinks, and also contrary to people's green and healthy consumption concepts

Method used

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  • A kind of method for improving the stability of vegetable protein beverage with high protein and high starch content
  • A kind of method for improving the stability of vegetable protein beverage with high protein and high starch content
  • A kind of method for improving the stability of vegetable protein beverage with high protein and high starch content

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Experimental program
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Effect test

Embodiment 1

[0041] The method adopted in this embodiment is as follows:

[0042](1) Ginkgo pretreatment: select fresh, non-rotten ginkgo, rinse clean, shell and peel;

[0043] (2) Gelatinization: add 0.05% salt to water containing 0.05% sodium carbonate at 100°C, and gelatinize for 20 minutes to remove cyanogenic glycosides and part of ginkgolic acid;

[0044] (3) Colloid mill: smash the gelatinized ginkgo, then add an appropriate amount of warm water to make it pass through the colloid mill, and grind for 5 minutes;

[0045] (4) Enzymatic hydrolysis: add 30U / g pulp medium-temperature α-amylase and 50U / g pulp glucoamylase to the slurry formed by colloid mill, hydrolyze at 65°C for 60min, and measure the reducing sugar equivalent in the slurry to be 53 %;

[0046] (5) Enzyme inactivation: carry out enzymatic inactivation treatment on the hydrolyzed ginkgo turbid juice at 85°C for 15 minutes;

[0047] (6) Deployment: Add 0.3 part of microcrystalline cellulose to every 100 parts of cloudy...

Embodiment 2

[0052] The method adopted in this embodiment is as follows:

[0053] (1) Ginkgo pretreatment: select fresh, non-rotten ginkgo, rinse clean, shell and peel;

[0054] (2) Gelatinization: In water containing 0.1% sodium carbonate at 100°C, add 0.05% salt, gelatinize for 20 minutes, and remove cyanogenic glycosides and part of ginkgolic acid;

[0055] (3) Colloid mill: smash the gelatinized ginkgo, then add an appropriate amount of warm water to make it pass through the colloid mill, and grind for 5 minutes;

[0056] (4) Enzymatic hydrolysis: add 50U / g pulp medium-temperature α-amylase and 70U / g pulp glucoamylase to the slurry formed by the colloid mill, hydrolyze at 65°C for 80min, and measure the reducing sugar equivalent in the slurry to be 60 %;

[0057] (5) Enzyme inactivation: carry out enzymatic inactivation treatment on the hydrolyzed ginkgo turbid juice at 85°C for 15 minutes;

[0058] (6) Deployment: Add 0.3 part of microcrystalline cellulose to every 100 parts of clo...

Embodiment 3

[0063] The method adopted in this embodiment is as follows:

[0064] (1) Ginkgo pretreatment: select fresh, non-rotten ginkgo, rinse clean, shell and peel;

[0065] (2) Gelatinization: in water containing 0.05% sodium carbonate at 95°C, add 0.05% salt, gelatinize for 20 minutes, and remove cyanogenic glycosides and part of ginkgolic acid;

[0066] (3) Colloid mill: smash the gelatinized ginkgo, then add an appropriate amount of warm water to make it pass through the colloid mill, and grind for 5 minutes;

[0067] (4) Enzyme hydrolysis: add 20U / g pulp medium-temperature α-amylase and 40U / g pulp glucoamylase to the slurry formed by the colloid mill, hydrolyze at 65°C for 50min, measure the reducing sugar equivalent in the slurry at 40%;

[0068] (5) Enzyme inactivation: carry out enzymatic inactivation treatment on the hydrolyzed ginkgo turbid juice at 85°C for 15 minutes;

[0069] (6) deployment: add 0.2 part of microcrystalline cellulose to every 100 parts of cloudy juice b...

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Abstract

The invention discloses a method for improving the stability of vegetable protein drinks with high protein and high starch content, and belongs to the technical field of food processing. The invention prepares the plant protein beverage through the processes of plant fruit or seed pretreatment, gelatinization, colloid mill, enzyme hydrolysis, enzyme inactivation, blending, homogenization, filling and sterilization. During the processing of the vegetable protein beverage, the present invention combines enzyme hydrolysis, additives and high-pressure homogenization techniques, so that the stability of the vegetable protein beverage prepared by the present invention is greatly improved, and nutrients are retained to the greatest extent. The additives used in the present invention have fewer types and smaller dosages, so that the prepared beverage can be stored at 37° C. for at least 6 months without precipitation and stratification.

Description

technical field [0001] The invention relates to a method for improving the stability of vegetable protein drinks with high protein and high starch content, and belongs to the technical field of food processing. Background technique [0002] At present, the mainstream products in the beverage market are still carbonated drinks and fruit juice drinks, but people have begun to notice the hazards of these products to human health, especially carbonated drinks, which are extremely harmful to the human body. Therefore, in recent years, as people pay more and more attention to health, plant protein beverages such as 6 walnuts and oat milk, which are obtained through a series of processing techniques from plant fruits or seeds containing a certain amount of protein, have gradually become popular. occupy a certain market. [0003] For example, ginkgo drink, ginkgo is a kind of medicine and food with the same source since ancient times. Ginkgo tastes sweet, has a fragrant and waxy ta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/70A23L2/84
CPCA23L2/70A23L2/84A23V2002/00A23V2250/548A23V2200/222
Inventor 范柳萍倪洋李洁莹唐晓姝周宇林
Owner JIANGNAN UNIV
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