Cyperus esculentus plant milk preparation method based on optimized enzymolysis and micronization treatment

Abstract

The invention discloses a cyperus esculentus plant milk preparation method based on optimized enzymolysis and micronization treatment, and relates to the technical field of plant milk drinks. The cyperus esculentus plant milk is prepared from the following raw materials: cyperus esculentus, oat, drinking water, sodium bicarbonate, cellulase, alpha-amylase and edible salt (all of which are food-grade). According to the product, the cyperus esculentus cold-pressed soybean meal is used as a main raw material, the content of grease in the product can be reduced, comprehensive utilization of cyperus esculentus processing byproducts is achieved, the compound is oat, soluble dietary fibers in the oat are utilized, the viscosity of plant milk is improved, the storage stability is enhanced, meanwhile, the nutritional attribute is increased, and the product does not contain any food additive and is free of any side effects. Alpha-amylase and cellulase are preferably selected through tests to conduct enzymolysis on the plant milk (excluding lipase and protease), and high-pressure homogenization is preferably selected to conduct micronization treatment on the product (excluding colloid mill treatment), so that the product is good in stability, fine and smooth in taste and rich in nutritional ingredients, and comprehensive processing and utilization of the cyperus esculentus are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of plant milk beverages, and specifically to a method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment. Background Art

[0002] Cyperus oleiferus, also known as tiger nut, is a herbaceous plant that is more than ten years old and native to southwest Africa. Cyperus oleiferus contains rich active substances such as sterols, alkaloids, anthraquinones, etc., which can prevent heart disease, diabetes and other diseases. The oil in it is rich in linoleic acid, which can improve human immunity and metabolism. Cyperus oleiferus protein is rich in a variety of essential amino acids for the human body. Because cyperus oleiferus contains a lot of oil, the liquid products based on cyperus oleiferus have obvious "oil-water separation" phenomenon after standing, which not only affects the appearance of the product, but also affects the taste and flavor of the product. Plant milk is a beverage with water as the dispersion medium. It is usually a mixture of several systems, namely protein suspension, fat emulsion, and true solution containing sugar and salt. If the oil content in the plant milk system is too much, it is easy to cause it to form a complex thermodynamically unstable system. Fat floating and protein precipitation are prone to occur during heating and storage, which affects the flavor of the product and shortens the shelf life of plant milk.

[0003] At present, there are many kinds of plant milk on the market, but most of them have emulsifiers added, the product has high fat content, and has not been enzymatically hydrolyzed. The starch and fiber molecules are large, and precipitation is easy to occur during storage. The nutrients required by the human body, especially protein and soluble dietary fiber substances, are insufficient. Therefore, it is necessary to further develop cyperus oleiferus as a raw material for enhancing plant protein foods. For this purpose, a cyperus oleiferus plant milk and a preparation method thereof are proposed. Summary of the invention

[0004] In view of the shortcomings of the prior art, the present invention provides a method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment, which solves the problems raised in the above-mentioned background technology.

[0005] To achieve the above objectives, the present invention is implemented by the following technical scheme: a cyperus juncea plant milk based on optimized enzymatic hydrolysis and micronization treatment, wherein the cyperus juncea plant milk is mainly composed of the following raw materials: cyperus juncea meal and oats, drinking water, food-grade sodium bicarbonate, food-grade cellulase, food-grade α-amylase, and salt;

[0006] The proportions of the raw materials in the above formula are: drinking water ~90%, jatropha meal and oats ~9.0%, food-grade cellulase ~0.2%, food-grade alpha-amylase ~0.1%, salt ~0.04%, and food-grade sodium bicarbonate ~0.02%.

[0007] A method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment, the specific steps are as follows:

[0008] Step 1: Material selection: Select complete, undamaged, mildew-free, and insect-free high-quality cold-pressed cyperus juncea meal and oats as raw materials, with the ratio of cyperus juncea meal to oats being 4:1;

[0009] Step 2: Boiling: Mix the raw materials selected in step 1 with water at a ratio of about 1:8 to form a 120g / L slurry, and add 0.02% of the volume of the slurry with food-grade sodium bicarbonate. After mixing evenly, boil at 90-95°C for 2h, stirring continuously during the period. After boiling, cool to room temperature and filter through a 150-mesh nylon filter cloth for later use;

[0010] Step 3: Enzymolysis: Add 0.2% cellulase by volume to the slurry obtained in step 2, perform enzymolysis at 50°C for 2h, then add 0.1% α-amylase by volume for enzymolysis, perform enzymolysis at 90-95°C for 40min, after the enzymolysis is completed, heat it at 90-95°C for 10-15min to inactivate the enzyme, cool it to room temperature after the enzyme is inactivated, and filter it with 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein in the system.

[0011] Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolysate obtained in step 3 for preparation;

[0012] Step 5: coarse grinding: grinding the prepared liquid obtained in step 4 for 10 minutes to obtain the primary product of cyperus oleifera plant milk;

[0013] Step 6: Micronization: The primary product of cyperus oleifera plant milk obtained in step 5 is subjected to micronization by high-pressure homogenization to obtain the final product.

[0014] Preferably, step 1 is specifically as follows: the selected cyperus oleiferus meal needs to be the cyperus oleiferus meal after cold pressing; the cyperus oleiferus raw beans are not used as raw materials, because the raw beans contain a large amount of oil, resulting in excessive fat content in the final product, producing a greasy feeling, and the excess oil causes the product to have an undesirable "oil-water" two-phase separation phenomenon during storage; the cyperus oleiferus meal after hot pressing is not used as raw material, because the cyperus oleiferus meal after hot pressing makes the product dark in color and has a distinct burnt smell; the cyperus oleiferus meal after supercritical oil pressing is not used, because such cyperus oleiferus meal makes the product dark in color and has no special cyperus oleiferus aroma. Oats account for about 20% of the total raw material mass, too much oats affect the flavor of cyperus oleiferus, too little oats introduce insufficient soluble dietary fiber (such as β-glucan) into the plant milk, and the viscosity enhancement effect on the plant milk is insufficient.

[0015] Preferably, step three is specifically as follows: the slurry is first enzymatically hydrolyzed at 50°C for 2h with 0.2% cellulase, which hydrolyzes the macromolecular cellulose in the slurry into small molecular oligosaccharide components, thereby improving the functionality and silky taste of the slurry; after heating to 70°C, 0.1% α-amylase is used for enzymatic hydrolysis, which hydrolyzes the starch in the slurry into reducing sugars (maltose, maltooligosaccharides, etc.), thereby improving the sweetness of the slurry and preventing the starch from aging and reproducing precipitation during cooling and storage. The reason for using cellulase first and then α-amylase is that the enzyme needs to be heated again after enzymatic hydrolysis to avoid repeated cooling-heating processes and save energy consumption; during the enzymatic hydrolysis, protease is not used because protease will affect the emulsification properties of the slurry protein itself and accelerate the "oil-water separation" phenomenon during the standing process of the plant milk; lipase is not used because lipase can decompose the fat component in the plant milk into fatty acids, producing an unpleasant flavor.

[0016] Preferably, step six is ​​specifically to subject the coarsely ground cyperus oleiferus plant milk to high-pressure homogenization and micronization treatment, first homogenizing for 5 minutes under the condition of 20 MPa, and then homogenizing for 5 minutes under the condition of 25 MPa, and the two homogenizations make the micronization treatment effect better. During the micronization treatment, a colloid mill (or a colloid mill + high-pressure homogenization) is not used, because the colloid mill can cause the protein in the cyperus oleiferus plant milk to undergo thermal denaturation, which is not conducive to the emulsification performance of the protein, causing the plant milk product to break and stratify during the standing process, and the denatured protein itself also aggregates to produce precipitation.

[0017] The present invention provides a method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment, which has the following beneficial effects:

[0018] 1. The cyperus oleifera plant milk and a preparation method thereof. The raw material used for preparing the plant milk is cyperus oleifera meal after oil is squeezed by cold pressing, which not only reduces the oil content in the cyperus oleifera plant milk, reduces its greasy feeling, and increases product stability, but also helps to improve the raw material utilization rate and product added value of cyperus oleifera. The cyperus oleifera plant milk proposed by the present invention does not contain any food additives such as sweeteners, emulsifiers, stabilizers, thickeners, and maintains the original taste and flavor of cyperus oleifera to a large extent.

[0019] 2. The cyperus oleifera plant milk and its preparation method change the processing technology of traditional cyperus oleifera liquid beverages, utilize α-amylase and cellulase to enzymolyze the macromolecular components in the cyperus oleifera slurry, increase the content of small and medium molecular components in the slurry, and are beneficial to the storage stability of the product. At the same time, the present invention eliminates the use of protease and lipase in the preparation process of plant milk based on experimental research, and the present invention uses a high-pressure homogenization process to perform micronization treatment on the plant milk, thereby reducing the particle size of the emulsion and improving the product stability. Based on stability analysis, the micronization treatment method of the colloid mill is eliminated. The innovation of the production process proposed by the present invention provides a theoretical basis and technical support for the actual production of cyperus oleifera plant milk. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a flow chart of the process for preparing cyperus oleifera plant milk of the present invention;

[0021] Figure 2 The appearance of the cyperus oleifera plant milk products prepared by different processes in the present invention changes over time;

[0022] Figure 3 The centrifugal sedimentation rate results of the cyperus oleifera plant milk products prepared by different processes in the present invention;

[0023] Figure 4 The sensory evaluation radar chart of the cyperus oleifera plant milk product prepared by different processes in the present invention;

[0024] Figure 5 This is a graph showing the particle size measurement results of the cyperus oleifera plant milk products prepared by different processes in the present invention. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0026] A cyperus juncea plant milk based on optimized enzymatic hydrolysis and micronization treatment, wherein the cyperus juncea plant milk is mainly composed of the following raw materials: cyperus juncea meal and oats, drinking water, food-grade sodium bicarbonate, food-grade cellulase, food-grade alpha-amylase, and salt.

[0027] The proportions of the raw materials in the above formula are: drinking water ~90%, jatropha meal and oats ~9.0%, food-grade cellulase ~0.2%, food-grade alpha-amylase ~0.1%, salt ~0.04%, and food-grade sodium bicarbonate ~0.02%.

[0028] See also Figures 1 to 5The present invention provides a technical solution: a method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment, comprising the following steps:

[0029] Step 1: Material selection: Select complete, non-damaged, non-mildewed, non-worm-eaten high-quality cold-pressed soybean meal and oats as raw materials;

[0030] Step 2: Boiling the slurry: the raw materials screened in step 1 are compounded at a ratio of 4:1 and mixed with drinking water to finally form a slurry with a material content of 120 g / L, and 0.02% food-grade sodium bicarbonate is added. After mixing evenly, the slurry is boiled at 90-95°C for 2 hours, and stirring is required during the period. After the slurry is boiled, it is cooled to room temperature and filtered through a 100-mesh nylon filter cloth for later use;

[0031] Step 3: Enzymolysis: Add 0.2% cellulase to the slurry obtained in step 2 for enzymolysis at 50°C for 2h, then add 0.1% α-amylase for enzymolysis at 70°C for 40min. After the enzymolysis is completed, heat at 90-95°C for 10-15min to inactivate the enzyme. After the enzyme is inactivated, cool to room temperature and filter with 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein.

[0032] Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolysate obtained in step 3 for seasoning;

[0033] Step 5: Coarse grinding: Grind the prepared solution obtained in step 4 for 10 minutes to obtain cyperus oleifera skimmed vegetable milk;

[0034] Step 6: Micronization: The cyperus oleifera skimmed vegetable milk obtained in step 5 is subjected to two high-pressure homogenization treatments (20MPa 5min-25MPa 5min) to obtain the final product.

[0035] Among them, in the step 1, the selected raw material must be cyperus oleifera soybean meal. If cyperus oleifera is selected as the raw material, a large amount of oil will be introduced into the product, which will increase the energy intake. At the same time, the excessive oil will cause the product to have an undesirable "oil-water" two-phase separation phenomenon during the storage period. In addition, the raw material cyperus oleifera meal must be obtained by cold pressing cyperus oleifera to produce oil. If the soybean meal obtained by hot pressing is used, the product color is extremely dark and has an obvious burnt smell. If the soybean meal obtained by supercritical oil pressing is used, the product color is dark and has no unique aroma of cyperus oleifera.

[0036] In the pulping process of step 2, the jatropha meal and oats are mixed in a mass ratio of 4:1, and drinking water is added to the pulp at a solid-liquid ratio of 1:8 to make the raw material concentration in the pulp reach 120g / L, and 0.02% food-grade sodium bicarbonate is added. After the pulping is completed, it is cooled to room temperature and filtered through a 100-mesh nylon filter cloth for standby use.

[0037] Wherein, during the enzymolysis process in step 3, 0.2% cellulase is added to the mixed system, enzymolysis is carried out at 50°C for 2h, and then 0.1% α-amylase is added to the mixed system, and enzymolysis is carried out at 70°C for 40min. After the enzymolysis is completed, it is heated at 90-95°C for 10-15min to inactivate the enzyme, and after the enzyme is inactivated, it is cooled to room temperature and filtered with a 200-mesh nylon filter cloth to remove insoluble solids and enzyme proteins. The above enzymolysis process is one of the key steps in the preparation process of cyperus oleifera plant milk in the right. Cellulase is added to reduce the molecular weight of cellulose in the slurry and increase the content of oligosaccharides; α-amylase is added to hydrolyze the starch in the slurry into reducing sugars (maltose, maltooligosaccharides, etc.), improve the taste of the slurry, and prevent the aging and regeneration precipitation of macromolecular starch during cooling and storage. It should be noted that if papain is used in the enzymatic hydrolysis process, it will affect the emulsification properties of the cyperus oleifera protein itself, causing demulsification and stratification during the standing process of the plant milk product; if lipase is used in the process, the degradation of cyperus oleifera oil by lipase will produce fatty acid products with unpleasant taste; therefore, after enzymatic hydrolysis optimization, α-amylase and protease need to be used in the enzymatic hydrolysis process of cyperus oleifera milk, and the use of lipase and protease is excluded.

[0038] Among them, in the blending process in step 4, since the cyperus oleifera juice contains sugar, 0.04% salt is added to the processed slurry for blending, which can make the taste of the plant milk more harmonious.

[0039] In the coarse grinding process in step 5, the sample is coarsely ground into slurry for 10 minutes. Since the slurry has an oil layer floating up during the static process, grinding can disperse the oil components in the water layer and preliminarily improve its stability.

[0040] Among them, the micronization process in step 6 is to perform two high-pressure homogenization treatments on the slurry system under the conditions of 20MPa (5min)-25MPa (5min), so that the oil droplets in the slurry are more dispersed, a good emulsification stabilization system is formed, and the final plant milk product is obtained. It should be noted that in the micronization process, if a colloid mill (or high-pressure homogenization + colloid mill) is used for treatment, the heat generated by the refining process will cause the protein components in the slurry of the cyperus oleifera to undergo thermal denaturation, which is not conducive to its own emulsification properties, resulting in demulsification and stratification during the standing of the plant milk product. Therefore, after micronization optimization, high-pressure homogenization is required in the micronization process of the cyperus oleifera milk, and the use of a colloid mill is excluded.

[0041] Example 1: This example mainly explores the quality characteristics of cyperus oleifera plant milk when the preparation conditions are enzymatic hydrolysis (cellulase and α-amylase), compound oats, and coarse grinding but no micronization. The specific preparation steps are as follows:

[0042] Step 1: Material selection: Select complete, non-damaged, non-mildewed, non-worm-eaten high-quality soybean meal and oats after cold-pressing oil from cyperus oleifera as raw materials, and mix the two in a mass ratio of 4:1.

[0043] Step 2: Boiling: Add water to the raw materials screened in step 1 to form a slurry with a concentration of 120g / L, and add 0.02% of the volume of the slurry with food-grade sodium bicarbonate, mix well and boil at 90-95°C for 2h, stirring continuously during the period, cool to room temperature after boiling, and filter through a 150-mesh nylon filter cloth for later use;

[0044] Step 3: Enzymolysis: Add 0.2% cellulase to the slurry obtained in step 2, perform enzymolysis at 50°C for 2h, then add 0.1% α-amylase, perform enzymolysis at 70°C for 40min. After the enzymolysis is completed, heat the slurry at 90-95°C for 10-15min to inactivate the enzyme. After the enzyme is inactivated, cool to room temperature and filter with 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein.

[0045] Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolyzate obtained in step 3 for preparation;

[0046] Step 5: Coarse grinding: Grind the prepared liquid obtained in step 4 for 10 minutes to obtain cyperus oleifera plant milk.

[0047] Example 2

[0048] This example mainly explores the quality characteristics of cyperus oleifera plant milk when the preparation conditions are no enzymatic hydrolysis, compound oats, and coarse grinding but no micronization. The specific preparation steps are as follows:

[0049] Step 1: Material selection: Select complete, non-damaged, non-mildewed, non-worm-eaten high-quality soybean meal and oats after cold-pressing oil from cyperus oleifera as raw materials, and mix the two in a mass ratio of 4:1.

[0050] Step 2: Boiling: Add water to the raw materials screened in step 1 to form a slurry with a concentration of 120g / L, and add 0.02% of the volume of the slurry with food-grade sodium bicarbonate, mix well and boil at 90-95°C for 2h, stirring continuously during the period, cool to room temperature after boiling, and filter through a 150-mesh nylon filter cloth for later use;

[0051] Step 3: Preparation: Add 0.04% salt to the enzymatic hydrolyzate obtained in step 2 for preparation;

[0052] Step 4: Coarse grinding: Grind the prepared solution obtained in step 3 for 10 minutes to obtain Cyperus oleifera plant milk; Example 3

[0053] This example mainly explores the quality characteristics of cyperus oleifera plant milk when the preparation conditions are enzymatic hydrolysis (cellulase and α-amylase), no compound oats, and coarse grinding but no micronization. The specific steps are as follows:

[0054] Step 1: Material selection: Select complete, undamaged, mildewed, and insect-free high-quality soybean meal from cold-pressed cyperus oleifera as raw material;

[0055] Step 2: Boiling: Add water to the raw materials screened in step 1 to form a slurry with a concentration of 120g / L, and add 0.02% of the volume of the slurry with food-grade sodium bicarbonate. After mixing evenly, boil at 90-95°C for 2h, stirring continuously during the period. After boiling, cool to room temperature and filter through a 100-mesh nylon filter cloth for later use;

[0056] Step 3: Enzymolysis: Add 0.2% cellulase to the slurry obtained in step 2, perform enzymolysis at 50°C for 2h, then add 0.1% α-amylase, perform enzymolysis at 70°C for 40min. After the enzymolysis is completed, heat the slurry at 90-95°C for 10-15min to inactivate the enzyme. After the enzyme is inactivated, cool to room temperature and filter with 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein.

[0057] Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolyzate obtained in step 3 for preparation;

[0058] Step 5: Coarse grinding: Grind the prepared solution obtained in step 4 for 10 minutes to obtain Cyperus oleifera plant milk; Example 4

[0059] This example mainly explores the quality characteristics of cyperus oleifera plant milk when the preparation conditions are enzymatic hydrolysis (cellulase and α-amylase), compound oats, coarse grinding and micronization (colloid mill). The specific steps are as follows:

[0060] Step 1: Material selection: Select complete, non-damaged, non-mildewed, non-worm-eaten high-quality soybean meal and oats after cold-pressing oil from cyperus oleifera as raw materials, and mix the two in a mass ratio of 4:1.

[0061] Step 2: Boiling: Add water to the raw materials screened in step 1 to form a slurry with a concentration of 120g / L, and add 0.02% of the volume of the slurry with food-grade sodium bicarbonate. After mixing evenly, boil at 90-95°C for 2h, stirring continuously during the period. After boiling, cool to room temperature and filter through a 100-mesh nylon filter cloth for later use;

[0062] Step 3: Enzymolysis: Add 0.2% cellulase to the slurry obtained in step 2, perform enzymolysis at 50°C for 2h, then add 0.1% α-amylase, perform enzymolysis at 70°C for 40min. After the enzymolysis is completed, heat the slurry at 90-95°C for 10-15min to inactivate the enzyme. After the enzyme is inactivated, cool to room temperature and filter with 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein.

[0063] Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolyzate obtained in step 3 for preparation;

[0064] Step 5: Coarse grinding: Grind the prepared liquid obtained in step 4 for 10 minutes to obtain the primary product of cyperus oleifera plant milk;

[0065] Step 6: Micronization: The primary product of cyperus oleifera plant milk obtained in step 5 is subjected to colloid milling (2800 rpm, power 1.5 kW, fineness 10-50 μm) to obtain the final product.

[0066] Example 5

[0067] The content of this embodiment mainly prepares the quality characteristics of cyperus oleifera plant milk under the conditions of enzymatic hydrolysis (cellulase and α-amylase), compound oats, coarse grinding and micronization (high pressure homogenization). The specific steps are as follows:

[0068] Step 1: Material selection: Select complete, non-damaged, non-mildewed, non-worm-eaten high-quality soybean meal and oats after cold-pressing oil from cyperus oleifera as raw materials, and mix the two in a mass ratio of 4:1.

[0069] Step 2: Boiling: Add water to the raw materials screened in step 1 to form a slurry with a concentration of 120g / L, and add 0.02% of the volume of the slurry with food-grade sodium bicarbonate. After mixing evenly, boil at 90-95°C for 2h, stirring continuously during the period. After boiling, cool to room temperature and filter through a 100-mesh nylon filter cloth for later use;

[0070] Step 3: Enzymolysis: Add 0.2% cellulase to the slurry obtained in step 2, perform enzymolysis at 50°C for 2h, then add 0.1% α-amylase, perform enzymolysis at 70°C for 40min. After the enzymolysis is completed, heat the slurry at 90-95°C for 10-15min to inactivate the enzyme. After the enzyme is inactivated, cool to room temperature and filter with 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein.

[0071] Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolyzate obtained in step 3 for preparation;

[0072] Step 5: coarse grinding: grinding the prepared liquid obtained in step 4 for 10 minutes to obtain the primary product of cyperus oleifera plant milk;

[0073] Step 6: Micronization treatment: The primary product of cyperus oleifera plant milk obtained in step 5 is subjected to two high-pressure homogenization treatments at 20 MPa (5 min)-25 MPa (5 min) to obtain the final product of cyperus oleifera plant milk.

[0074] Example 6

[0075] This example mainly explores the quality characteristics of cyperus oleifera plant milk when the preparation conditions are enzymatic hydrolysis (cellulase and α-amylase), compound oats, coarse grinding and micronization (colloid mill + high pressure homogenization). The specific steps are as follows:

[0076] Step 1: Material selection: Select complete, non-damaged, non-mildewed, non-worm-eaten high-quality soybean meal and oats after cold-pressing oil from cyperus oleifera as raw materials, and mix the two in a mass ratio of 4:1.

[0077] Step 2: Boiling: Add water to the raw materials screened in step 1 to form a slurry with a concentration of 120g / L, and add 0.02% of the volume of the slurry with food-grade sodium bicarbonate. After mixing evenly, boil at 90-95°C for 2h, stirring continuously during the period. After boiling, cool to room temperature and filter through a 100-mesh nylon filter cloth for later use;

[0078] Step 3: Enzymolysis: Add 0.2% cellulase to the slurry obtained in step 2, perform enzymolysis at 50°C for 2h, then add 0.1% α-amylase, perform enzymolysis at 70°C for 40min. After the enzymolysis is completed, heat the slurry at 90-95°C for 10-15min to inactivate the enzyme. After the enzyme is inactivated, cool to room temperature and filter with 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein.

[0079] Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolyzate obtained in step 3 for preparation;

[0080] Step 5: coarse grinding: grinding the prepared liquid obtained in step 4 for 10 minutes to obtain the primary product of cyperus oleifera plant milk;

[0081] Step 6: Micronization treatment: The primary product of cyperus oleifera plant milk obtained in step 5 is subjected to colloid milling + high-pressure homogenization treatment (20MPa, 25MPa) to obtain the final product.

[0082] Example 7

[0083] The content of this example mainly explores the quality characteristics of cyperus oleifera plant milk when the preparation conditions are enzymatic hydrolysis (cellulase, α-amylase, papain and lipase) and compound oats. The specific steps are as follows:

[0084] Step 1: Material selection: Select complete, non-damaged, non-mildewed, non-worm-eaten high-quality soybean meal and oats after cold-pressing oil from cyperus oleifera as raw materials, and mix the two in a mass ratio of 4:1.

[0085] Step 2: Boiling: Add water to the raw materials screened in step 1 to form a slurry with a concentration of 120g / L, and add 0.02% of the volume of the slurry with food-grade sodium bicarbonate. After mixing evenly, boil at 90-95°C for 2h, stirring continuously during the period. After boiling, cool to room temperature and filter through a 100-mesh nylon filter cloth for later use;

[0086] Step 3: Enzymolysis: add 0.2% papain and 0.2% cellulase to the slurry obtained in step 2, perform enzymolysis at 50°C for 2h, then add 0.2% lipase and 0.1% α-amylase, perform enzymolysis at 70°C for 40min, after the enzymolysis is completed, heat it at 90-95°C for 10-15min to inactivate the enzyme, cool it to room temperature after the enzyme is inactivated, and filter it with a 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein;

[0087] Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolyzate obtained in step 3 for preparation;

[0088] Step 5: Coarse grinding: Grind the prepared solution obtained in step 4 for 10 minutes to obtain Cyperus oleifera plant milk; Analysis Test Example 1

[0089] This analytical test example measures the stability of Examples 1 to 6, with the centrifugal sedimentation rate and the change in the static sample liquid as the main reference indicators:

[0090] The specific operation is as follows: shake the prepared sample, weigh 20 g and place it in a centrifuge tube, centrifuge it at 4000 r / min for 30 min, remove the supernatant, dry the precipitate, weigh the remaining precipitate, and record it as B 2 , and three parallel tests were performed. The larger the centrifugal sedimentation rate, the better the sample stability. The centrifugal sedimentation rate calculation formula is:

[0091] SR=B 2 / B 1 ×100%

[0092] The results of centrifugal sedimentation rate determination and the changes in static sample liquid are shown as follows: Figure 2 and Figure 3 As shown:

[0093] Comparing Example 1 with Example 2, it can be seen that no flocs were produced during the static state of the sample after being hydrolyzed by cellulase and α-amylase ( Figure 2 ), and the centrifugal sedimentation rate was significantly reduced (p<0.05)( Figure 3), the stability is good, this is because cellulase can decompose macromolecular dietary fiber (including soluble and insoluble) into small and medium molecular oligosaccharides with better solubility, and α-amylase can decompose macromolecular starch components into soluble reducing sugars (maltose, maltotriose, maltooligosaccharides, etc.); compared with Example 1 and Example 3, it can be seen that after compounding oats, the "oil-water separation" phenomenon of plant milk during the static process slows down, and no flocs appear ( Figure 2 ), indicating that compound oats are beneficial to increase the stability of plant milk products, because soluble dietary fiber such as β-glucan in oats increases the viscosity of plant milk. Compared with Examples 4, 5, and 6, it can be seen that the centrifugal sedimentation rates of several micronized plant milks are significantly lower than those of plant milks without such treatment ( Figure 3 ), indicating the importance of micronization in the preparation of cyperus oleifera plant milk, but it is worth noting that colloid milling will cause floccules and obvious stratification in the plant milk during storage ( Figure 2 ), this is because the protein is easily thermally denatured during the grinding process of the colloid mill, which is not conducive to the emulsification effect of the protein, and the high pressure and shear force applied during the high-pressure homogenization process make the emulsion droplets and protein particles in the plant milk smaller and more dispersed. Therefore, this micronization treatment makes the cyperus oleifera plant milk more stable during storage, which is manifested as the "oil-water separation" phenomenon becomes slower ( Figure 2 ), so high pressure homogenization is the preferred micronization method for cyperus oleifera plant milk.

[0094] Analysis Test Example 2

[0095] This test example performs color analysis and measurement on Examples 1 to 6:

[0096] The whiteness (L * ), and the total chromaticity value E * ab The measurement was repeated 3 times for each sample. * ab The calculation formula is:

[0097] E * ab =[(L * ) 2 +(a * ) 2 +(b * ) 2 ] 1 / 2

[0098] In the visual analysis system, L * The value indicates the whiteness of the sample. The maximum value of whiteness is 100. The greater the whiteness, the whiter the sample. *Indicates the red and green values, and the values ​​from positive to negative represent the colors from red to green respectively; b * Indicates the yellow-blue value, with values ​​from positive to negative representing yellow to blue respectively; total chromaticity E * ab The larger the value, the lighter the color.

[0099] The measurement results of the color of Example 1 and Example 2 are shown in Table 1:

[0100] Table 1 Effect of enzymatic hydrolysis on the color of cyperus oleifera plant milk

[0101]

[0102] According to the color test results, it can be seen that the L * The value decreased, and there was a significant difference between the two (p < 0.05), which may be due to the heating during the enzymatic hydrolysis, which caused the sample to undergo non-enzymatic browning and darken in color; and E * ab decreases, the color becomes darker; at the same time, you can also see |ΔE * ab |>1.5, indicating that there is a difference in color between the samples before and after enzymatic hydrolysis, which can be distinguished by naked eyes.

[0103] The measurement results of the color of Example 1 and Example 3 are shown in Table 2:

[0104] Table 2 Effect of adding oats into the compound on the color of cyperus oleifera plant milk

[0105]

[0106]

[0107] According to the color test results, it can be seen that the sample L after adding oats * The value increased, and there was a significant difference between the two (p < 0.05), which was due to the addition of oats changing the original color; E * ab increases, the color becomes lighter; at the same time, you can see |ΔE * ab |=4.86>1.5, indicating that the addition of the compound makes the color of the samples different and can be distinguished by the naked eye.

[0108] The measurement results of the color of Example 1, Example 4, Example 5 and Example 6 are shown in Table 3:

[0109] Table 3 Effect of micronization on the color of cyperus oleifera plant milk

[0110]

[0111] According to the color measurement results, it can be seen that the L* value of the samples treated with micronization increases, and the L* value of the high-pressure homogenization sample is the highest, followed by colloid mill + high-pressure homogenization and colloid mill. There is a significant difference between the samples and the untreated samples (p < 0.05), and there is also a significant difference between the micronization treatments (p < 0.05), indicating that micronization can change the L* value of the sample; at the same time, it can be seen that the |ΔE*ab| of the high-pressure homogenization sample and the colloid mill + high-pressure homogenization sample is greater than 1.5, indicating that the color of the samples treated with high-pressure homogenization and colloid mill + high-pressure homogenization is different from that of the untreated samples, and can be distinguished by the naked eye.

[0112] Analysis Test Example 3

[0113] This test example conducts sensory evaluation on Examples 1 to 3:

[0114] The sensory evaluation panel consisted of 10 food professionals. Based on the sensory scoring standards, they conducted a sensory evaluation of cyperus oleifera plant milk. The details of the sensory evaluation standards are shown in Table 4.

[0115] Table 4 Sensory evaluation standards for cyperus oleifera plant milk

[0116]

[0117] The evaluation results of the sensory evaluation panel members on Examples 1 to 3 are shown in Table 5:

[0118] Table 5 Sensory score table

[0119]

[0120]

[0121] The sensory evaluation results showed that the sensory scores of the samples after enzymatic hydrolysis were significantly higher than those of the samples without enzymatic hydrolysis (p < 0.05), and the sensory evaluation panel members were more accepting of the samples after adding oats. Figure 4 Radar chart analysis shows that the sensory differences between the two samples are mainly in the texture and taste, and the color and smell are not much different. At the same time, it can be seen that the sensory score of the sample after adding oats is significantly higher than that of pure cyperus plant milk (p < 0.05), and the flavor is richer. The sensory differences between the two samples are mainly in color and taste.

[0122] Analysis Test Example 4

[0123] This test example measures the particle size of Examples 1, 4, 5, and 6:

[0124] Particle size test conditions: the relative refractive index of the continuous phase (water) is 1.330, 0.05 g / L cyperus juncea plant milk is added dropwise to the circulating water, the cyperus juncea plant milk and water are mixed evenly, and the measurement results are repeated 3 times.

[0125] The particle size determination results are as follows Figure 5 As shown:

[0126] The average particle size of the samples after micronization treatment was significantly smaller than that of the untreated group (p < 0.05). This is because the micronization treatment refines the particles in the sample, resulting in a decrease in the average particle size. The particle size of the samples after the two micronization treatments of colloid mill + high-pressure homogenization was significantly larger than that of the other two groups (p < 0.05). The possible reasons for this are: (1) heat is generated during the colloid mill + high-pressure homogenization process, the protein structure changes, thermal aggregation begins to form, and the particle size increases; (2) under the two superimposed treatments, the particles become smaller, agglomerate precipitation occurs, and the particle size increases. It can be seen that the cyperus oleifera plant milk is unstable under the conditions of colloid mill + high-pressure homogenization. Therefore, combined with the analysis results of the centrifugal sedimentation rate and the changes in the static sample liquid, high-pressure homogenization is the preferred method for micronization treatment.

[0127] It can be concluded from the above that the present invention not only further develops cyperus oleiferus as a raw material for enhancing plant protein food, but also uses soybean meal after cold pressing oil as raw material, which can reduce the oil content in the product and realize the comprehensive utilization of cyperus oleiferus processing byproducts. The soluble dietary fiber in oats is used to improve the viscosity of plant milk, enhance its storage stability, and increase its nutritional properties. In addition, the product does not contain any food additives, and through two enzymatic hydrolysis technologies of α-amylase and cellulase and high-pressure homogenization micro-processing, the product has good stability, delicate taste, and rich nutrients.

[0128] The above are only preferred specific implementation modes of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and inventive concepts of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment, characterized in that: The cyperus oleifera plant milk is mainly composed of the following raw materials: cyperus oleifera meal and oats, drinking water, food-grade sodium bicarbonate, food-grade cellulase, food-grade α-amylase, and salt; The proportions of the raw materials in the above formula are: drinking water ~90%, jatropha meal and oats ~9.0%, food-grade cellulase ~0.2%, food-grade alpha-amylase ~0.1%, salt ~0.04%, and food-grade sodium bicarbonate ~0.02%.

2. A method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment, characterized in that: The following steps are involved: Step 1: Material selection: Select complete, non-damaged, non-mildewed, non-worm-eaten high-quality cold-pressed soybean meal and oats as raw materials; Step 2: Boiling the slurry: the raw materials screened in step 1 are compounded at a ratio of 4:1 and mixed with drinking water to finally form a slurry with a material content of 120 g / L, and 0.02% food-grade sodium bicarbonate is added. After mixing evenly, the slurry is boiled at 90-95°C for 2 hours, and stirring is required during the period. After the slurry is boiled, it is cooled to room temperature and filtered through a 100-mesh nylon filter cloth for later use; Step 3: Enzymolysis: Add 0.2% cellulase to the slurry obtained in step 2 for enzymolysis at 50°C for 2h, then add 0.1% α-amylase for enzymolysis at 70°C for 40min. After the enzymolysis is completed, heat at 90-95°C for 10-15min to inactivate the enzyme. After the enzyme is inactivated, cool to room temperature and filter with 200-mesh nylon filter cloth to remove insoluble solids and enzyme protein. Step 4: Preparation: Add 0.04% salt to the enzymatic hydrolysate obtained in step 3 for seasoning; Step 5: Coarse grinding: Grind the prepared solution obtained in step 4 for 10 minutes to obtain cyperus oleifera skimmed vegetable milk; Step 6: Micronization: The cyperus oleifera skimmed vegetable milk obtained in step 5 is subjected to two high-pressure homogenization treatments (20MPa 5min-25MPa 5min) to obtain the final product.

3. The method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment according to claim 1, characterized in that: The step 1: the raw material selected must be cyperus oleifera soybean meal. If cyperus oleifera is selected as the raw material, a large amount of oil will be introduced into the product, which will increase energy intake. At the same time, excessive oil will cause the product to have an undesirable "oil-water" two-phase separation phenomenon during storage. The raw material cyperus oleifera soybean meal must be obtained by cold pressing cyperus oleifera to produce oil. If the soybean meal obtained by hot pressing is used, the product color is extremely dark and has an obvious burnt smell. If the soybean meal obtained by supercritical oil pressing is used, the product color is dark and has no unique aroma of cyperus oleifera.

4. The method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment according to claim 1, characterized in that: During the pulping process in step 2, the jatropha meal and oats are mixed in a mass ratio of 4:1, and drinking water is added to the pulp at a solid-liquid ratio of 1:8 to make the raw material concentration in the pulp reach 120g / L, and 0.02% food-grade sodium bicarbonate is added. After the pulping is completed, it is cooled to room temperature and filtered through a 100-mesh nylon filter cloth for standby use.

5. The method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment according to claim 1, characterized in that: During the enzymolysis process in step 3, 0.2% cellulase is added to the mixed system, and enzymolysis is carried out at 50° C. for 2 hours. Then, 0.1% α-amylase is added and enzymolysis is carried out at 70° C. for 40 minutes. After the enzymolysis is completed, it is heated at 90-95° C. for 10-15 minutes to inactivate the enzyme. After the enzyme is inactivated, it is cooled to room temperature and filtered with a 200-mesh nylon filter cloth to remove insoluble solids and enzyme proteins. The above enzymolysis process is one of the key steps in the preparation process of cyperus oleifera plant milk. Cellulase is added to reduce the molecular weight of cellulose in the slurry and increase the content of oligosaccharides; α-amylase is added to hydrolyze the starch in the slurry into reducing sugars (maltose, maltooligosaccharides, etc.), improve the taste of the slurry, and prevent the aging and regeneration precipitation of large molecular starch during cooling and storage. It should be noted that if papain is used in the enzymatic hydrolysis process, it will affect the emulsification properties of the cyperus oleifera protein itself, causing demulsification and stratification during the standing process of the plant milk product; if lipase is used in the process, the degradation of cyperus oleifera oil by lipase will produce fatty acid products with unpleasant taste; Therefore, after enzymatic optimization, α-amylase and protease need to be used in the enzymatic hydrolysis process of jatropha soya milk, and lipase and protease are excluded.

6. The method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment according to claim 1, characterized in that: In the blending process in step 4, since the cyperus oleifera juice contains sugar, 0.04% salt is added to the processed slurry for blending, which can make the taste of the plant milk more harmonious.

7. The method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment according to claim 1, characterized in that: In the coarse grinding process in step 5, the sample is coarsely ground for 10 minutes. Since the oil layer floats up during the static process of the slurry, grinding can disperse the oil components in the water layer and initially improve its stability.

8. The method for preparing cyperus oleifera plant milk based on optimized enzymatic hydrolysis and micronization treatment according to claim 1, characterized in that: In the micronization process in step six, if a colloid mill (or high-pressure homogenization + colloid mill) is used during the micronization process, the heat generated by the refining process will cause thermal denaturation of the protein components in the cyperus slurry, which is not conducive to its own emulsification properties, resulting in demulsification and stratification of the plant milk product during the standing process. Therefore, after micronization optimization, high-pressure homogenization is required during the micronization process of cyperus slurry, and the use of colloid mill is excluded. The slurry system is subjected to two high-pressure homogenization treatments under the conditions of 20MPa (5min)-25MPa (5min), so that the oil droplets in the slurry are more dispersed, a good emulsification stabilization system is formed, and the final plant milk product is obtained.

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