Caramel-flavored almond vegetable protein beverage and preparation method thereof

Abstract

The invention provides a caramel-flavored badam vegetable protein beverage and a preparation method thereof, and the caramel-flavored badam vegetable protein beverage comprises the following raw materials in parts by weight: 30-80 parts of badam kernels, 5-30 parts of reducing sugar, 10-60 parts of white granulated sugar, 0.5-8 parts of an emulsifier, 0.1-3 parts of a stabilizer, 0.2-3 parts of a chelating agent, and 0.1-2 parts of edible salt. The preparation method comprises the following steps: radio frequency heating is combined with microwave treatment, so that sugar, amino acid and the like in almonds are subjected to a Maillard reaction, and special nut baking aroma is generated; the addition amounts of a stabilizer, an acid-base regulator and sodium citrate are adjusted to promote the dissolution rate of protein in the badam raw material, and the badam raw material and the added reducing sugar are further subjected to a Maillard reaction to perform flavor superposition; grease backfilling is carried out in the blending process, meanwhile, the proportion of reducing sugar, grease and protein is controlled, the problem that fat of the drink floats upwards is solved, the shelf life of the product is prolonged, and the drink which is rich in baking flavor, stable in quality and excellent in taste is obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a caramel-flavored almond plant protein beverage and a preparation method thereof. Background Art

[0002] As people's living standards improve, consumers have higher and higher requirements for quality of life. Consumers are more pursuing a more natural and pure flavor of food itself. At present, caramel flavor is basically achieved and solved by flavoring. At present, there are relatively few solutions to achieve this through process or ratio adjustment. The existing public solutions have a strong burnt smell after baking, and the aroma of the nuts themselves is basically imperceptible. How to retain the natural aroma of nuts while maintaining deliciousness and taste without using flavors is an urgent problem to be solved. Summary of the invention

[0003] In order to solve the above technical problems, the purpose of the present invention is to provide a caramel-flavored almond plant protein beverage and a preparation method thereof, through which the shelf life of the nuts can be extended while the aroma of the nuts can be enhanced. The resulting product has a rich roasted flavor, stable quality and excellent taste.

[0004] In order to achieve the above object, the present invention provides a method for preparing a caramel-flavored almond plant protein beverage, wherein the raw materials include, by weight: 30-80 parts of almond kernels, 5-30 parts of reducing sugar, 10-60 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of chelating agent, and 0.1-2 parts of edible salt;

[0005] The preparation method of the beverage comprises:

[0006] (1) roasting almond kernels to obtain roasted almond kernels;

[0007] (2) crushing and extracting the roasted almond kernels to obtain almond oil and almond meal; grinding the almond meal to obtain ground almond slurry;

[0008] (3) premixing a combination of an emulsifier, a stabilizer, edible salt, and a portion of a chelating agent with a portion of white sugar to obtain a first mixed material;

[0009] Mixing the first mixed material with the ground almond slurry described in step (2) to obtain a feed liquid;

[0010] The chemical liquid, reducing sugar, the remaining amount of white sugar, and the remaining amount of chelating agent are mixed to obtain a second mixed material;

[0011] The second mixed material is subjected to constant temperature shearing and the almond oil described in step (2) is backfilled to obtain a prepared liquid;

[0012] (4) filtering the prepared feed liquid to remove slag, fix the volume, and shear to obtain a fixed volume feed liquid;

[0013] (5) subjecting the fixed volume feed liquid to two homogenization processes to obtain a homogenized feed liquid;

[0014] (6) Sterilize the homogenized liquid to obtain the caramel-flavored almond plant protein beverage.

[0015] In the above preparation method, preferably, the raw materials for preparing the beverage are composed of the following ingredients: 30-80 parts of almond kernels, 5-30 parts of reducing sugar, 10-60 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of chelating agent, 0.1-2 parts of edible salt, and the remaining materials are supplemented with water to 1000 parts.

[0016] In the above preparation method, preferably, the raw materials for preparing the beverage are composed of the following ingredients: 30-50 parts of almond kernels, 10-20 parts of reducing sugar, 20-50 parts of white sugar, 1-5 parts of emulsifier, 1-3 parts of stabilizer, 1-3 parts of chelating agent, 0.1-0.5 parts of edible salt, and the remaining materials are supplemented with water to 1000 parts.

[0017] According to a specific embodiment of the present invention, preferably, the reducing sugar includes one or a combination of two or more of fructose syrup, glucose and fructose.

[0018] According to a specific embodiment of the present invention, preferably, the emulsifier comprises polyglycerol fatty acid esters and / or mono- and di-glycerol fatty acid esters.

[0019] According to a specific embodiment of the present invention, preferably, the stabilizer comprises microcrystalline cellulose and / or xanthan gum.

[0020] According to a specific embodiment of the present invention, preferably, the chelating agent includes one or a combination of two or more of sodium bicarbonate, sodium carbonate, tricalcium phosphate, and sodium citrate.

[0021] In the above preparation method, preferably, in step (1), the baking step comprises:

[0022] Preheat the cavity of the industrial RF heating system to 60-80°C, and put almond kernels in for RF treatment; wherein the RF radiation amount is 0.8-10kW / kg, preferably 6-10kW / kg; the distance between the upper and lower plates of the industrial RF heating system is 5-24cm, preferably 5-10cm; the RF treatment time is 10-60min, preferably 10-30min; the RF treatment temperature is 60-120°C, preferably 90-120°C; after cooling the nuts after RF treatment to 20-80°C, perform microwave treatment; wherein the microwave radiation amount is 1.5-6kW / kg, preferably 5-6kW / kg, the microwave treatment time is 5-30min, preferably 9-30min; the microwave treatment temperature is 90-150°C, preferably 110-130°C.

[0023] In the above preparation method, preferably, in step (2), the grinding method is hot water wet grinding, and the temperature of the hot water is 65°C-75°C.

[0024] In the above preparation method, preferably, in step (2), the fineness of the ground almond slurry is 20-40 μm and the temperature is 70°C-85°C.

[0025] In the above preparation method, preferably, in step (3), the ratio of the combination of the emulsifier, stabilizer, edible salt, part of the chelating agent and part of the white sugar is greater than or equal to 1:3.

[0026] In the above preparation method, preferably, in step (3), the temperature of the isothermal shearing is 70°C-85°C, and the time is 10-30 min.

[0027] In the above preparation method, preferably, the pH of the prepared liquid is 8.0-8.5.

[0028] In the above preparation method, preferably, in step (4), the ratio of reducing sugar, protein and fat in the fixed volume liquid is 1.2-1.5:1:1.7-2.0.

[0029] In the above preparation method, preferably, in step (4), the filtering and removing of residues is carried out by means of a vibrating screen and / or centrifugal filtration; preferably, the filter screen of the vibrating screen is 120-200 mesh.

[0030] In the above preparation method, preferably, the centrifugal rotation speed is 800-2000 rpm / min, more preferably 1000-1500 rpm / min.

[0031] In the above preparation method, preferably, in step (5), the homogenization pressure of one of the two homogenization treatments is 20-60 MPa, preferably 30-50 MPa; the homogenization pressure of the second of the two homogenization treatments is 20-60 MPa, preferably 30-50 MPa.

[0032] In the above preparation method, preferably, the homogenization temperature of the two homogenization treatments is 75-95°C, more preferably 80-90°C, and further preferably 83-85°C.

[0033] In the above preparation method, preferably, in step (6), the sterilization temperature is 121-135° C., and the sterilization time is 20-40 min.

[0034] The present invention also provides a caramel-flavored almond plant protein beverage, the raw material composition of which includes: 30-80 parts of almond kernels, 5-30 parts of reducing sugar, 10-60 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of chelating agent, 0.1-2 parts of edible salt, and the rest is supplemented with water to 1000 parts.

[0035] According to a specific embodiment of the present invention, preferably, the beverage is prepared by the above-mentioned preparation method.

[0036] The invention provides an almond plant protein beverage with strong caramel flavor, stable quality and excellent taste and aroma, and a preparation method thereof. The method comprises the following steps: transmitting almond kernels to a tunnel type microwave device after radio frequency treatment and performing baking and flavoring treatment in combination with a microwave process. The process can completely retain the nut flavor, solves the disadvantage that the almond raw material itself has weak aroma, and the obtained almond raw material has a stronger baking aroma and a more obvious caramel flavor. At the same time, the Maillard reaction is combined to jointly improve the excellent flavor of the beverage; the almond kernels treated by the baking process are pressed to obtain two components, namely, oil and almond meal; the almond meal is ground by a stone mill and backfilled with oil during the blending process; by controlling the ratio of the backfilled oil to protein, the phenomenon that the fat particle ratio of the nut beverage is too high and the fat floating system of the product is unstable is avoided, and it is ensured that the almond plant protein beverage with stable quality and excellent taste is obtained after blending.

[0037] The present invention can obtain a caramel-flavored almond plant protein beverage with a strong flavor without relying on the additional addition of flavors and spices; the present invention uses almond meal as a raw material to prepare the plant protein beverage, and through micron-level process grinding, combined with product formula, the occurrence of fat floating can be reduced, and the shelf life of the product can be extended, so as to achieve an almond plant protein beverage with a strong roasted flavor, stable quality and excellent taste. DETAILED DESCRIPTION

[0038] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now described in detail below, but it should not be construed as limiting the applicable scope of the present invention.

[0039] In actual production, those skilled in the art will understand that some relevant process steps may be adjusted or increased or decreased, provided that qualified products can be obtained.

[0040] In some specific embodiments of the present invention, the present invention provides a method for preparing a caramel-flavored almond plant protein beverage, wherein the raw material composition comprises, by weight: 30-80 parts of almond kernels, 5-30 parts of reducing sugar, 10-60 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of chelating agent, and 0.1-2 parts of edible salt;

[0041] The preparation method of the beverage comprises:

[0042] (1) roasting almond kernels to obtain roasted almond kernels;

[0043] (2) crushing and extracting the roasted almond kernels to obtain almond oil and almond meal; wet-grinding the almond meal with hot water to obtain ground almond slurry;

[0044] (3) premixing a combination of an emulsifier, a stabilizer, edible salt, a portion of a chelating agent, and a portion of white sugar as dry materials to obtain a first mixed material;

[0045] Mixing the first mixed material with the ground almond slurry described in step (2) to obtain a feed liquid;

[0046] The chemical liquid, reducing sugar, the remaining amount of white sugar, and the remaining amount of chelating agent are mixed to obtain a second mixed material;

[0047] The second mixed material is subjected to constant temperature shearing, and the almond oil described in step (2) is backfilled to obtain a prepared liquid;

[0048] (4) filtering the prepared feed liquid to remove slag, fix the volume, and shear to obtain a fixed volume feed liquid;

[0049] (5) subjecting the fixed volume feed liquid to two homogenization processes to obtain a homogenized feed liquid;

[0050] (6) Sterilize the homogenized liquid to obtain the caramel-flavored almond plant protein beverage.

[0051] In some specific embodiments of the present invention, in step (1) of the above preparation method, the baking treatment step comprises: preheating the cavity of the industrial radio frequency heating system to 60-80°C, placing the almond kernels in the cavity for treatment; wherein the radio frequency radiation amount is 0.8-10kW / kg, the distance between the upper and lower plates of the industrial radio frequency heating system is 5-24cm, the radio frequency treatment time is 10-60min, and the radio frequency treatment temperature is 60-120°C;

[0052] After cooling the nuts treated with radio frequency to 20-80° C., microwave treatment is performed; wherein the microwave radiation amount is 1.5-6 kW / kg, the microwave treatment time is 5-30 min, and the microwave treatment temperature is 90-150° C.

[0053] In some specific embodiments of the present invention, in step (2) of the above-mentioned preparation method, the grinding method is hot water wet grinding, and the temperature of the hot water is 65°C-75°C; the fineness of the ground almond slurry is 20-40 μm.

[0054] In some specific embodiments of the present invention, in step (3) of the above-mentioned preparation method, the temperature of the isothermal shearing is 70°C-85°C, and the time is 10-30 min; the pH of the prepared liquid is 8.0-8.5.

[0055] In some specific embodiments of the present invention, in step (4) of the above preparation method, the ratio of reducing sugar, protein and fat in the fixed volume liquid is 1.2-1.5:1:1.7-2.0;

[0056] Example 1

[0057] 1. Formula (per 1000kg raw material):

[0058] Material Name Dosage(Kg) Almond Kernels 40 white sugar 45 Fructose corn syrup 12.5 Mono- and di-glycerol fatty acid esters 3 Microcrystalline cellulose 2 Sodium bicarbonate 1.5 Xanthan gum 0.6 Salt 0.5 Sodium Citrate 0.2

[0059] 2. Preparation method:

[0060] (1) The chamber of the industrial RF heating system is preheated to 80°C and then 40 kg of almond kernels are placed in the chamber for RF treatment. The RF radiation dose is 10 kW / kg. The distance between the upper and lower plates of the industrial RF heating system is 5 cm. The RF treatment time is 10 min and the RF treatment temperature is 95°C.

[0061] (2) cooling the almond kernels after the radio frequency treatment to 60° C. and then transferring them to a tunnel-type microwave oven for microwave treatment, wherein the microwave radiation amount is 6 kW / kg, the microwave treatment time is 30 min, and the microwave treatment temperature is 120° C. to obtain roasted almond kernels;

[0062] (3) putting the almond kernels from step (2) into an oil press for primary pressing; obtaining oil and almond meal, adding hot water to the almond meal residue for wet grinding, obtaining ground almond slurry with a fineness of 30-40 μm, and heating the slurry to 73° C.;

[0063] (4) premixing a combination of mono- and di-glycerol fatty acid esters, microcrystalline cellulose, xanthan gum, edible salt, and sodium citrate with a portion of white sugar in a ratio of greater than or equal to 1:3, and adding the mixture into a nut slurry preheated to 73° C. to obtain a slurry;

[0064] (5) The slurry, the remaining amount of white sugar, sodium bicarbonate and the remaining amount of sodium citrate are mixed evenly and put into a shear tank, and the fructose-glucose syrup is put into the shear tank. At a temperature of 73° C., 16.5 kg of oil is backfilled during the shearing process, and the ratio of reducing sugar, protein and fat is controlled to be 1.3:1:1.8. The shearing is carried out at a constant temperature for 30 minutes to obtain the prepared slurry;

[0065] (6) The prepared liquid in step (5) is put into a centrifugal separation device with 200 mesh, and after complete filtration, it is poured into a constant volume tank, and the product is constant volume to 1000L. After shearing for 18 minutes, the constant volume liquid is obtained:

[0066] (7) homogenizing the liquid after volume adjustment in step (6) at a homogenization pressure of 40 MPa for the first pass and 40 MPa for the second pass to obtain a homogenized liquid;

[0067] (8) The homogenized liquid in step (7) is sterilized at 121° C. for 20 min and then hot-filled to obtain a finished product.

[0068] Example 2

[0069] 1. Formula (per 1000kg raw material):

[0070] Material Name Dosage(Kg) Almond Kernels 45 white sugar 35 glucose 12.5 Mono- and di-glycerol fatty acid esters 2 Microcrystalline cellulose 2.5 Sodium bicarbonate 1.6 Xanthan gum 0.4 Salt 0.3 Sodium Citrate 0.2

[0071] 2. Preparation method:

[0072] (1) The cavity of the industrial radio frequency heating system was preheated to 60°C and 45 kg of almonds were placed in it for radio frequency treatment. The radio frequency radiation was 6 kW / kg, the distance between the upper and lower plates of the industrial radio frequency heating system was 7 cm, the radio frequency treatment time was 15 min, and the radio frequency treatment temperature was 90°C;

[0073] (2) cooling the almond kernels after the radio frequency treatment to 60° C. and then transferring them to a tunnel microwave oven for microwave treatment, wherein the microwave radiation amount is 5 kW / kg, the microwave treatment time is 11 min, and the microwave treatment temperature is 110° C. to obtain roasted almond kernels;

[0074] (3) putting the almond kernels from step (2) into an oil press for primary pressing; obtaining oil and almond meal, and wet-grinding the almond meal residue in hot water to obtain ground almond slurry with a fineness of 30-40 μm, and heating the slurry to 70° C.;

[0075] (4) premixing a combination of mono- and di-glycerol fatty acid esters, microcrystalline cellulose, xanthan gum, edible salt, and sodium citrate with a portion of white sugar in a ratio of 1:3 or greater, and adding the mixture to a ground almond slurry preheated to 70° C. to prepare a chemical liquid;

[0076] (5) The remaining amount of white sugar is mixed evenly with sodium bicarbonate and sodium citrate, and the mixture is put into a shearing tank. Glucose is put into the shearing tank, and 21 kg of fat is backfilled during the shearing process at a temperature of 70° C. The ratio of reducing sugar, protein, and fat is controlled to be 1.2:1:2, and the mixture is sheared at a constant temperature for 30 minutes to obtain a prepared liquid;

[0077] (6) The prepared liquid in step (5) is put into a centrifugal separation device with a 200-mesh filter, and after complete filtration, it is poured into a constant volume tank, the product is constant volume to 1000 L, and sheared for 15 minutes to obtain the constant volume liquid;

[0078] (7) homogenizing the liquid after volume adjustment in step (6) at a homogenization pressure of 40 MPa for the first pass and 40 MPa for the second pass to obtain a homogenized liquid;

[0079] (8) The homogenized liquid in step (7) is sterilized at 129° C. for 25 min and then hot-filled to obtain a finished product.

[0080] Example 3

[0081] 1. Formula (per 1000kg raw material):

[0082]

[0083]

[0084] 2. Preparation method:

[0085] (1) The chamber of the industrial radio frequency heating system was preheated to 60°C and 40 kg of almond kernels were placed therein for radio frequency treatment. The radio frequency radiation was 6 kW / kg, the distance between the upper and lower plates of the industrial radio frequency heating system was 7 cm, the radio frequency treatment time was 15 min, and the radio frequency treatment temperature was 90°C.

[0086] (2) cooling the almond kernels after the radio frequency treatment to 60° C. and then transferring them to a tunnel type microwave oven for microwave treatment, wherein the microwave radiation amount is 5 kW / kg, the microwave treatment time is 9 min, and the microwave treatment temperature is 130° C. to obtain roasted almond kernels;

[0087] (3) putting the almond kernels from step (2) into an oil press for primary pressing; obtaining oil and almond meal, putting the almond meal residue into hot water for wet grinding, obtaining ground almond slurry with a fineness of 30-40 μm; heating the slurry to 75° C.;

[0088] (4) pre-mixing a combination of mono- and di-glycerol fatty acid esters, microcrystalline cellulose, xanthan gum, edible salt, and sodium citrate with a portion of white sugar in a ratio of 1:3 or greater, and adding the mixture to a ground almond slurry pre-heated to 75° C. to prepare a chemical liquid;

[0089] (5) The remaining amount of white sugar is mixed evenly with sodium bicarbonate and sodium citrate, and the mixture is put into a shearing tank. Fructose is put into the shearing tank, and 18.5 kg of oil is backfilled during the shearing process at a temperature of 75° C. The ratio of reducing sugar, protein, and fat is controlled to be 1.3:1:2, and the shearing is performed at a constant temperature for 30 minutes to obtain a prepared liquid;

[0090] (6) The prepared liquid in step (5) was put into a centrifugal separation device with 200 mesh, and after complete filtration, it was poured into a constant volume tank, the product was constant volume to 1000L, and sheared for 17 minutes to obtain the constant volume liquid:

[0091] (7) homogenizing the liquid after volume adjustment in step (6) at a homogenization pressure of 40 MPa for the first pass and 40 MPa for the second pass to obtain a homogenized liquid;

[0092] (8) The homogenized liquid in step (7) is sterilized at 131° C. for 20 min and then hot-filled to obtain a finished product.

[0093] Comparative Example 1

[0094] 1. Formula (per 1000kg raw material):

[0095]

[0096]

[0097] 2. Preparation method:

[0098] (1) transferring 45 kg of almond kernels to a tunnel-type microwave oven for microwave treatment, wherein the microwave radiation amount is 3 kW / kg, the microwave treatment time is 30 min, and the microwave treatment temperature is 120° C. to obtain roasted almond kernels;

[0099] (2) putting the almond kernels from step (1) into an oil press for primary pressing; sequentially performing one coarse grinding, one fine grinding and two ultrafine grindings to obtain an almond slurry with a fineness of 30-40 μm;

[0100] (3) premixing a combination of mono- and di-glycerol fatty acid esters, microcrystalline cellulose, xanthan gum, edible salt, and sodium citrate with a portion of white sugar in a ratio of 1:3 or greater, and adding the mixture into an almond slurry preheated to 71° C. to prepare a chemical liquid;

[0101] (4) The remaining amount of white sugar is mixed evenly with sodium bicarbonate and sodium citrate, and the mixture is put into a shear tank. The fructose-glucose syrup is put into the shear tank. The mixture is sheared at a constant temperature for 30 minutes at a temperature of 73° C. without oil backfilling, and the ratio of reducing sugar to protein is 1.2:1 to obtain a prepared liquid.

[0102] (5) The prepared liquid in step (4) was put into a centrifugal separation device with 200 mesh, and after complete filtration, it was poured into a constant volume tank, the product was constant volume to 1000L, and sheared for 13 minutes to obtain the constant volume liquid:

[0103] (6) homogenizing the liquid after volume adjustment in step (5) at a homogenization pressure of 40 MPa for the first pass and 40 MPa for the second pass to obtain a homogenized liquid;

[0104] (7) The homogenized liquid in step (6) is sterilized at 121° C. for 26 min and then hot-filled to obtain the finished product.

[0105] Comparative Example 2

[0106] 1. Formula (per 1000kg raw material):

[0107]

[0108]

[0109] 2. Preparation method:

[0110] (1) transferring 45 kg of almond kernels to a tunnel-type microwave oven for microwave treatment, wherein the microwave radiation amount is 3 kW / kg, the microwave treatment time is 30 min, and the microwave treatment temperature is 120° C. to obtain roasted almond kernels;

[0111] (2) putting the almond kernels from step (1) into an oil press for primary pressing to obtain oil and almond meal, and putting the almond meal residue into hot water for wet grinding to obtain ground almond slurry with a fineness of 30-40 μm;

[0112] (3) premixing a combination of mono- and di-glycerol fatty acid esters, xanthan gum, and calcium carbonate with a portion of white sugar in a ratio of 1:3 or greater, and adding the mixture to a ground almond slurry preheated to 70° C. to prepare a slurry;

[0113] (4) Mix the remaining amount of white sugar and sodium bicarbonate evenly, and put them into the shear tank. Dissolve the citric acid monohydrate completely in advance and put them into the shear tank. Put the glucose into the shear tank. At a temperature of 70°C, without oil backfilling, the ratio of reducing sugar to protein is 1.2:1, and the constant temperature shearing is carried out for 30 minutes to obtain the prepared liquid;

[0114] (5) The prepared liquid obtained in step (4) is put into a centrifugal separation device with 200 mesh, and after complete filtration, it is poured into a constant volume tank, the product is constant volume to 1000L, and sheared for 12 minutes to obtain the constant volume liquid:

[0115] (6) homogenizing the liquid after volume adjustment in step (5) at a homogenization pressure of 40 MPa for the first pass and 40 MPa for the second pass to obtain a homogenized liquid;

[0116] (7) The homogenized liquid in step (6) is sterilized at 127° C. for 35 min and then hot-filled to obtain a finished product.

[0117] Comparative Example 3

[0118] 1. Formula (per 1000kg raw material):

[0119]

[0120]

[0121] 2. Preparation method:

[0122] (1) After the cavity of the industrial radio frequency heating system is preheated to 80° C., 35 kg of almond kernels are placed in the cavity for radio frequency treatment, the radio frequency radiation amount is 5.5 kW / kg, the distance between the upper and lower plates of the industrial radio frequency heating system is 10 cm, the radio frequency treatment time is 60 min, the radio frequency treatment temperature is 90° C., and baked almond kernels are obtained;

[0123] (2) putting the almond kernels from step (1) into an oil press for primary pressing to obtain oil and almond meal, and wet-grinding the almond meal residues into hot water to obtain ground almond slurry with a fineness of 30-40 μm;

[0124] (3) premixing a combination of mono- and di-glycerol fatty acid esters, xanthan gum, and calcium carbonate with a portion of white sugar in a ratio of 1:3 or greater, and adding the mixture to a ground almond slurry preheated to 75° C. to prepare a chemical liquid;

[0125] (4) Evenly mix the remaining white sugar and sodium bicarbonate, and put them into the shear tank. Dissolve the citric acid monohydrate in advance and put it into the shear tank. Put the fructose-glucose syrup into the shear tank. At a temperature of 75°C, without oil backfilling, the ratio of reducing sugar to protein is 1.6:1, and the constant temperature shearing is carried out for 30 minutes to obtain the prepared liquid;

[0126] (5) The prepared liquid obtained in step (4) is put into a centrifugal separation device with 200 mesh, and after complete filtration, it is poured into a constant volume tank, the product is constant volume to 1000L, and sheared for 15 minutes to obtain the constant volume liquid:

[0127] (6) homogenizing the liquid after volume adjustment in step (5) at a homogenization pressure of 40 MPa for the first pass and 40 MPa for the second pass to obtain a homogenized liquid;

[0128] (7) The homogenized liquid in step (6) is sterilized at 125° C. for 30 min and then hot-filled to obtain a finished product.

[0129] Experimental example

[0130] 1. Sensory evaluation of different pretreated almond pulp

[0131] For the samples of Examples 1-3 and Comparative Examples 1-3, 30 professional tasters (male to female ratio of 1:1) were selected to evaluate the products according to the smell, appearance, taste and color of the almond pulp samples of the products. The evaluation criteria are shown in Table 1, and the full score for each indicator is 10. The result of the sensory evaluation is the average of the scores of the 30 people.

[0132] Table 1 Sensory evaluation criteria of different pretreated almond pulp

[0133] project Scoring Criteria Points Appearance Uniform and stable up and down, no stratification 10 color Rich, uniform color, showing a baked brown color 10 smell Pleasant taste, no unpleasant rancid or fatty taste 10 Sample odor Pleasant roasted nutty aroma 10

[0134] 2. Sensory evaluation of products after treatment with different processes and formulations

[0135] For the samples of Examples 1-3 and Comparative Examples 1-3, 30 professional tasters (male to female ratio of 1:1) were selected to evaluate the products according to the product texture, consistency, product aroma, and taste. The evaluation criteria are shown in Table 2, and the full score for each indicator is 10. The result of the sensory evaluation is the average of the scores of the 30 people.

[0136] Table 2 Sensory evaluation standards for products treated with different processes and formulations

[0137] project Scoring Criteria Points Organization Status Uniform and stable up and down, no stratification 10 Thin consistency Moderate consistency, smooth drinking 10 Taste Delicate and smooth taste 10 Product aroma Has the aroma of plant protein 10

[0138] 3. Shelf life verification

[0139] The products of the embodiments and the comparative samples were selected to observe the products within the shelf life, and they were stored at low temperature (4° C.), room temperature (25° C.), and heat preservation (37° C.) conditions, and the stability, taste, aroma, and flavor coordination of the products were regularly observed.

[0140] 4. Stability test

[0141] By visual observation, two bottles of the products of Examples 1-3 and Comparative Examples 1-3 were taken and stored in a 4°C cold storage, a room temperature storage and a 37°C high temperature storage respectively, and the product stability during the 9-month shelf life was tracked to determine whether the main product status was uniform and whether there was any stratification.

[0142] Experimental test results

[0143] 1. The sensory evaluation test methods of almond pulp after different process treatments are as follows:

[0144] Table 3 Sensory evaluation scores of almond pulp after different process treatments

[0145] sample Appearance color smell aroma Total score Example 1 9.0 9.0 8.5 9.2 35.7 Example 2 8.8 8.8 8.2 9.0 34.8 Example 3 8.7 8.6 8.4 8.5 34.2 Comparative Example 1 8.3 9.0 7.2 8.2 32.7 Comparative Example 2 7.0 6.5 7.1 8.4 29.0 Comparative Example 3 8.8 8.7 8.2 8.3 34.0

[0146] From the test results shown in Table 3 above, it can be found that the total evaluation scores of the almond pulp products of Examples 1-3 of the present invention are higher than those of Comparative Examples 1-3, and the appearance, color, taste, and aroma of the products of Examples 1-3 are slightly different from those of Comparative Example 3. The product aroma Example 1 scored the highest, and the products of Comparative Examples 1 and 2 scored the lowest, indicating that the microwave combined with radio frequency treatment process can better stimulate the aroma of the nut raw materials compared with traditional hot air drying or frying processes; the scoring trends in appearance and color are consistent, and the evaluations of the products of Examples 1-3 are higher than those of Comparative Examples 1-3, indicating that the radio frequency dielectric heating technology can achieve water molecule balance by mutual friction between the molecules of the nut samples, and the prepared nut butter has a low particle size, a silky and delicate taste, is more stable, and has a richer color; the taste of the products of Examples 1-3 is higher than that of Comparative Examples 1-3, and the overall flavor has a sufficient roasted aroma, and the characteristic flavor is more prominent.

[0147] 2. Sensory evaluation of products obtained after different processes and formulations

[0148] 30 professional tasters (male to female ratio of 1:1) were selected to evaluate the product in terms of smoothness, texture, aroma, and consistency according to the evaluation criteria shown in Table 2. The full score for each indicator is 10 points. The result of the sensory evaluation is the average of the scores of the 30 people. The evaluation results are shown in Tables 4 and 5.

[0149] Table 4 shows the sensory evaluation results of the products after treatment with different processes and formulations.

[0150] Table 4 Sensory evaluation results of products after treatment with different processes and formulas

[0151] sample Thin consistency Organization Status Taste aroma Total score Example 1 8.7 9.2 8.8 9.2 35.9 Example 2 8.9 8.9 8.5 9.0 35.3 Example 3 8.7 8.6 8.4 8.5 34.2 Comparative Example 1 8.3 9.0 7.2 8.2 32.7 Comparative Example 2 7.0 6.5 7.1 8.4 29.0 Comparative Example 3 8.8 8.7 8.2 8.3 34.0

[0152] Table 5 shows the status of the product during its shelf life at room temperature (24°C).

[0153] Table 5 Sensory evaluation results of products after different processes and formulations

[0154]

[0155]

[0156] It can be seen from the evaluation results in Table 4 and Table 5 that the total evaluation scores of the products of Examples 1-3 according to the present invention are higher than those of Comparative Examples 1-3, among which the product organization state, consistency, product aroma, and taste of Examples 1-3 are slightly different from those of Comparative Example 3. Example 2 scored the highest in terms of product consistency, and Comparative Example 23 scored the lowest. Comparative Example 2 scored the lowest in terms of organization state, and was too thick, with upper and lower layers, thin on the top and thick on the bottom; Comparative Example 2 had the worst consistency, an obvious mushy mouthfeel, the product was not smooth enough, and the product aroma and flavor were insufficient, resulting in relatively low sensory scores for Examples 1-3 and Comparative Examples 1 and 3; Comparative Example 1 had the worst taste, a strong astringency and weak aroma, while Examples 1 and 2 and Comparative Example 1 had the best organization state.

[0157] 3. Shelf life verification and stability testing of products obtained after different processes and formulations

[0158] Observe product stability while verifying product shelf life.

[0159] Table 6 Shelf life verification results

[0160]

[0161] As can be seen from the shelf life verification results shown in Table 6, the performance differences between the embodiments and the comparative examples during the shelf life are quite large. The taste of the comparative example product changed in the 6th month, and the aroma was not strong enough. At 9 months, the organizational state of the comparative example product was greasy and stratified, while the example product was still able to maintain a good taste and a good organizational state within the 9-month shelf life. When stored for 12 months, the taste of the example product was slightly rough and the aroma was diluted. When stored for 12 months, the comparative example no longer had an obvious characteristic aroma, the product state was extremely poor, the product tasted rough, the taste was obviously muddy, and it was severely stratified. It can be seen that the product according to the embodiment of the present invention has a smooth taste, moderate consistency, pleasant aroma, and maintains a good organizational state, extending the shelf life of the product.

[0162] Table 7 shows the statistical results of the stability test status of six products.

[0163] Table 7 Stability evaluation results

[0164]

[0165] According to the stability evaluation results in Table 7, after the stability test, the product tissue states of Examples 1-3 and Comparative Example 1 were all kept in good condition, the tissue states were uniform, no fat floated, no precipitation occurred, and the product baking flavor was good and the aroma was pleasant, indicating that the formula of the product of Comparative Example 2 had a significant impact on the taste and flavor, which lowered the overall score of the product. After 9 months, the products of Comparative Examples 1 and 3 showed system instability and the product aroma became weak. Relatively speaking, the product of the embodiment had good stability and could ensure that the pleasant baking aroma and flavor could be maintained during the shelf life.

Claims

1. A method for preparing a caramel-flavored almond vegetable protein beverage, wherein: The raw material composition includes, by weight: 30-80 parts of almond kernels, 5-30 parts of reducing sugar, 10-60 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of chelating agent, and 0.1-2 parts of edible salt; The preparation method of the beverage comprises: (1) roasting almond kernels to obtain roasted almond kernels; (2) crushing and extracting the roasted almond kernels to obtain almond oil and almond meal; grinding the almond meal to obtain ground almond slurry; (3) premixing a combination of an emulsifier, a stabilizer, edible salt, and a portion of a chelating agent with a portion of white sugar to obtain a first mixed material; Mixing the first mixed material with the ground almond slurry described in step (2) to obtain a feed liquid; The chemical liquid, reducing sugar, the remaining amount of white sugar, and the remaining amount of chelating agent are mixed to obtain a second mixed material; The second mixed material is subjected to constant temperature shearing and the almond oil described in step (2) is backfilled to obtain a prepared liquid; (4) filtering the prepared feed liquid to remove slag, fix the volume, and shear to obtain a fixed volume feed liquid; (5) subjecting the fixed volume feed liquid to two homogenization processes to obtain a homogenized feed liquid; (6) Sterilize the homogenized liquid to obtain the caramel-flavored almond plant protein beverage.

2. The preparation method according to claim 1, wherein The raw materials for preparing the beverage consist of the following ingredients: 30-80 parts of almond kernels, 5-30 parts of reducing sugar, 10-60 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of chelating agent, 0.1-2 parts of edible salt, and the rest is supplemented with water to 1000 parts.

3. The preparation method according to claim 1, wherein The reducing sugar includes one or a combination of two or more of fructose syrup, glucose and fructose; Preferably, the emulsifier comprises polyglycerol fatty acid esters and / or mono- and di-glycerol fatty acid esters; Preferably, the stabilizer comprises microcrystalline cellulose and / or xanthan gum; Preferably, the chelating agent includes one or a combination of two or more of sodium bicarbonate, sodium carbonate, tricalcium phosphate, and sodium citrate.

4. The preparation method according to claim 1, wherein In step (1), the baking step includes: Preheat the cavity of the industrial radio frequency heating system to 60-80°C, and put almond kernels in for treatment; wherein the radio frequency radiation is 0.8-10kW / kg, the distance between the upper and lower plates of the industrial radio frequency heating system is 5-24cm, the radio frequency treatment time is 10-60min, and the radio frequency treatment temperature is 60-120°C; After cooling the nuts treated with radio frequency to 20-80° C., microwave treatment is performed; wherein the microwave radiation amount is 1.5-6 kW / kg, the microwave treatment time is 5-30 min, and the microwave treatment temperature is 90-150° C.

5. The preparation method according to claim 1, wherein In step (2), the fineness of the ground almond slurry is 20-40 μm and the temperature is 70°C-85°C.

6. The preparation method according to claim 1, wherein In step (3), the ratio of the combination of the emulsifier, stabilizer, edible salt, part of the chelating agent and part of the white sugar is greater than or equal to 1:3; preferably, the temperature of the isothermal shearing is 70°C-85°C, and the time is 10-30min.

7. The preparation method according to claim 1, wherein In step (4), the ratio of reducing sugar, protein and fat in the fixed volume liquid is 1.2-1.5:1:1.7-2.0; Preferably, the filtering and removing of residues is carried out by means of a vibrating screen and / or centrifugal filtration; Preferably, the filter screen of the vibrating screen is 120-200 mesh; Preferably, the centrifugal rotation speed is 800-2000 rpm / min, more preferably 1000-1500 rpm / min.

8. The preparation method according to claim 1, wherein In step (5), the homogenization pressure of one of the two homogenization processes is 20-60 MPa, and the homogenization pressure of the second process is 20-60 MPa.

9. The preparation method according to claim 1, wherein In step (6), the sterilization temperature is 121-135°C and the sterilization time is 20-40 minutes.

10. A caramel-flavored almond vegetable protein beverage, the raw materials of which include: 30-80 parts of almond kernels, 5-30 parts of reducing sugar, 10-60 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of chelating agent, 0.1-2 parts of edible salt, and the rest is supplemented with water to 1000 parts; Preferably, the beverage is prepared by the preparation method according to any one of claims 1-9.

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