Preparation method of amygdalus communis l. protein beverage based on microcapsule-dynamic high pressure micro-jet homogenization combined technology
A technology of high-pressure micro-jet and protein beverage, which is applied in the field of food processing, can solve problems such as thermodynamic instability, achieve the effects of reducing the centrifugal delamination rate, improving stability, and increasing apparent viscosity
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0037] Embodiment one: prepare almond protein powder
[0038] The preparation process of almond protein powder is as follows:
[0039] S1 preparation of defatted almond powder: crush almond, degrease by subcritical n-butane extraction, extraction pressure 0.9MPa, temperature 30°C, time 40min / time, extraction four times to obtain defatted almond powder;
[0040] S2 Ultrasonic assisted alkaline extraction: According to the ratio of material to liquid of 1:15, under the conditions of pH=9.0 and temperature of 25°C, the degreased almond powder solution was ultrasonicated for 50 minutes, and the ultrasonic power was 250W to extract protein;
[0041] S3 centrifugation: take the ultrasonic product at 3000r / min, centrifuge for 20min, and take the supernatant;
[0042] S4 acid precipitation: take 20% (m / v) citric acid to adjust the supernatant obtained in step S3 to its isoelectric point (pH=4.0) to obtain a turbid solution;
[0043] S5 Neutralization: Take the turbid solution obtain...
Embodiment 2
[0047] Embodiment two: prepare almond microcapsules
[0048] The process of preparing almond protein powder into almond microcapsules, as attached figure 1 As shown, it mainly includes the following steps:
[0049] S1 Preparation of emulsion: Weigh 2.5g maltodextrin and 2.5g gum arabic into a beaker, add 100mL distilled water to mix and dissolve; then add 0.1% emulsifier succinic acid monoglyceride, stir for 10min with magnetic force; then add 5g degreased For almond protein powder, continue magnetic mixing for 1 hour; then use a homogenizer to homogenize at a speed of 1000r / min for 10 minutes to obtain a uniform emulsion, that is, microcapsules;
[0050] S2 Preparation of wet capsule: place the emulsion obtained in step S1 in a 45°C water bath for static layering; after layering, remove the supernatant; filter the precipitate with suction to remove impurities; then wash the precipitate with a small amount of water to obtain Wet microcapsules, referred to as wet capsules;
...
Embodiment 3
[0052] Embodiment three: Almond microcapsule formulation optimization
[0053] The embedding rate is an important index to measure the degree of microencapsulation, and the higher the embedding rate, the higher the degree of microencapsulation. Factors affecting the embedding rate of microcapsules include core-wall ratio (the ratio of core material components to wall material components), wall material ratio (the ratio of the amount of wall material components), and the amount of emulsifier added.
[0054] For the present invention, the embedding rate of almond microcapsules is equal to the ratio of embedded almond protein to total almond protein. In the almond microcapsules of the present invention, maltodextrin and gum arabic are used as wall materials, monoglyceride succinate is used as an emulsifier, and defatted almond protein powder is used as a core material. In order to obtain the almond microcapsules of high embedding rate, the present embodiment respectively to the ...
PUM
| Property | Measurement | Unit |
|---|---|---|
| Particle size | aaaaa | aaaaa |
| Weight average molecular weight | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More