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Flaxseed kernel protein beverage and preparation method thereof

A technology of linseed protein and linseed, which is applied in the field of linseed protein beverage and its preparation, can solve the problems of single linseed product types, low development and utilization, and lack of research, so as to achieve good taste and deepen development and utilization , the effect of good nutritional value

Pending Publication Date: 2020-07-14
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commercial utilization of flaxseed kernels in China is mainly to extract flaxseed oil by pressing, and the product types of flaxseed kernels are relatively single
Studies have shown that flaxseed is rich in protein, accounting for 21.9% to 31.6% of the dry weight of flaxseed, and the content of 18 kinds of amino acids required by the human body is as high as 5.16%, and the amino acid score is relatively high, but its development and utilization is not enough. High, especially the lack of research on the development of flaxseed beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A linseed protein beverage, the components and added parts by weight are: 10 parts of linseed kernels, 0.6 parts of β-Huanhu essence, 0.4 parts of emulsifier, 0.1 parts of gum arabic, and 0.05 parts of sodium tripolyphosphate , 0.04 parts of D-sodium erythorbate, 0.5 parts of sodium caseinate, 7 parts of sugar and 160 parts of water. The emulsifier is a compound of molecularly distilled monoglyceride and sodium stearoyl lactylate. The mass ratio of sodium stearoyl lactylate added is 3:1.

[0028] The flaxseed protein beverage is prepared according to the above-mentioned components and addition amount, and the specific steps of the preparation method are:

[0029] (1) Pretreatment of linseed kernels, roasting the linseed kernels in an oven under the conditions of baking the upper and lower tubes at 150°C for 15 minutes, soaking in 0.4% sodium bicarbonate for 1.2 hours after baking, and rinsing with water after soaking;

[0030] (2) Beat the pretreated linseed kernels, t...

Embodiment 2

[0034] A linseed protein beverage, the components and added parts by weight are: 8 parts of linseed, 0.1 part of β-Huanhu essence, 0.1 part of emulsifier, 0.03 part of gum arabic, and 0.01 part of sodium tripolyphosphate , 0.01 part of D-sodium erythorbate, 0.1 part of sodium caseinate, 2 parts of sugar and 140 parts of water, the emulsifier is a compound of molecularly distilled monoglyceride and sodium stearoyl lactylate, and the molecularly distilled monodryl ester and The mass ratio of sodium stearoyl lactylate added is 3:1.

[0035] The flaxseed protein beverage is prepared according to the above-mentioned components and addition amount, and the specific steps of the preparation method are:

[0036] (1) Pretreatment of linseed kernels, baking linseed kernels in an oven, the baking condition is to bake the upper and lower tubes at 160°C for 13 minutes, soak in 0.6% sodium bicarbonate for 0.8h after baking, rinse with water after soaking;

[0037] (2) Beat the pretreated l...

Embodiment 3

[0041]A linseed protein drink, the components and added parts by weight are: 9 parts of linseed, 0.3 part of β-huanhujing, 0.2 part of emulsifier, 0.08 part of gum arabic, and 0.02 part of sodium tripolyphosphate , 0.02 parts of D-sodium erythorbate, 0.2 parts of sodium caseinate, 4 parts of sugar and 150 parts of water, the emulsifier is a compound of molecularly distilled monoglyceride and sodium stearoyl lactylate, and the molecularly distilled monoglyceride and The mass ratio of sodium stearoyl lactylate added is 3:1.

[0042] The flaxseed protein beverage is prepared according to the above-mentioned components and addition amount, and the specific steps of the preparation method are:

[0043] (1) Pretreatment of linseed kernels, baking linseed kernels in an oven, the baking condition is to bake the upper and lower tubes at 155°C for 14 minutes, soak in 0.5% sodium bicarbonate for 1 hour after baking, rinse with clean water after soaking;

[0044] (2) Beat the pretreated ...

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Abstract

The invention provides a flaxseed kernel protein beverage and a preparation method thereof. The flaxseed kernel protein beverage comprises the following components: flaxseed kernels, a flavor embedding agent, an emulsifier, a thickener, a quality improver, an antioxidant, a nutrition enhancer, sugar and water. The flaxseed kernels contained in the flaxseed kernel protein beverage are rich in protein and contain nutritional ingredients such as alpha-linolenic acid, linoleic acid, flaxseed protein, lignan and vitamin Bs, so that the protein beverage prepared by the invention has a very good nutritional value.

Description

technical field [0001] The disclosure relates to the technical field of food processing, in particular to a linseed protein beverage and a preparation method thereof. Background technique [0002] Vegetable protein beverage is a milky beverage prepared by refining, blending and sterilizing plant nuts and pulp. It has the characteristics of low calorie, low fat, and no cholesterol; it is beneficial for the prevention of cardiovascular and cerebrovascular diseases, diabetes, etc. Disease has a positive effect. In recent years, the concepts of health, nutrition and greenness have been deeply rooted in the hearts of the people. Plant protein drinks with rich nutritional value have gradually received attention, and people's acceptance of plant protein drinks is getting higher and higher. In the past five years, the average annual sales growth rate of vegetable protein beverages is 28%, which is the fastest growth rate in the beverage industry, and its market share continues to i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/46A23L2/52A23L2/60A23L29/00A23L29/10A23L29/30A23L33/00
CPCA23L2/38A23L2/52A23L2/60A23L2/46A23L29/10A23L29/015A23L29/035A23L29/30A23L33/00A23V2002/00A23V2200/30A23V2200/02A23V2200/242A23V2250/26
Inventor 黄桂东吴峰党蒋木培万新冉孙哲
Owner FOSHAN UNIVERSITY
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