High-protein nut milk and preparation method thereof

Abstract

The invention provides high-protein nut milk and a preparation method thereof, and the high-protein nut milk comprises the following raw materials in parts by weight: 130-200 parts of nut meat, 0-100 parts of white granulated sugar, 0.5-8 parts of an emulsifier, 0.1-3 parts of a stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 part of calcium salt and 0.1-2 parts of sodium citrate. The preparation method comprises the following steps: crushing and grinding the nut meat to obtain nut sauce; adding part of sodium bicarbonate or sodium carbonate and tricalcium phosphate into water to obtain a mixed solution; putting the nut sauce into the mixed solution, shearing at constant temperature, and heating to obtain nut pulp; the combination of the emulsifier, the stabilizer and the sodium citrate and part of the white granulated sugar are subjected to dry material premixing, the nut pulp is put into the mixture, the mixture is mixed with the remaining white granulated sugar, then constant-temperature shearing is conducted, pH is adjusted, the volume is constant, residues are removed, homogenizing and sterilizing are conducted, and the high-protein nut milk is obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a high-protein nut milk and a preparation method thereof. Background Art

[0002] Plant protein beverages refer to plant protein beverages made from plant-based raw materials, by adding food accessories and food additives, and processed and modulated. At present, the protein content of plant protein beverages sold on the market is usually only 1.6g / 100g. In order to increase the protein content in nut milk and further improve its nutritional content, the existing production process of original almond beverages can no longer meet production needs. In addition, in the existing production process, the finished product has more sedimentation after sterilization, is relatively turbid, and fat floats. The stability of the system is poor, which seriously affects the sensory experience of nut drinks. The existing technology also has the following disadvantages: high protein content cannot remove fiber substances, high-protein products are too viscous, and products are easy to precipitate and stratify. Therefore, the problems of crude fiber survival of high-protein drinks, the phenomenon that fat and protein particles easily cause particle aggregation and cause fat floating and precipitation, and the stability of high-protein products resulting in a short shelf life remain 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 high-protein nut milk and a preparation method thereof, through which the shelf life of nuts can be extended while the aroma of nuts can be enhanced. The resulting product has a strong baking flavor, stable quality and excellent taste.

[0004] In order to achieve the above object, the present invention provides a method for preparing high-protein nut milk, wherein the raw materials thereof include, by weight: 130-200 parts of nut kernels, 0-100 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 parts of calcium salt, and 0.1-2 parts of sodium citrate;

[0005] The preparation method of the high-protein nut milk comprises:

[0006] (1) crushing and grinding nut kernels to obtain ground nut paste;

[0007] (2) adding part of sodium bicarbonate or sodium carbonate and calcium salt to water to obtain a mixed solution;

[0008] The ground nut paste of step (1) is added into the mixed solution, and sheared at a constant temperature to dissolve the nut protein, thereby obtaining a nut slurry after constant temperature shearing;

[0009] heating the constant temperature sheared nut slurry to obtain heated nut slurry;

[0010] (3) premixing a combination of an emulsifier, a stabilizer, and sodium citrate with a portion of white sugar to obtain a first mixed material;

[0011] The first mixed material, the heated nut slurry described in step (2), and the remaining amount of white sugar are mixed to obtain a second mixed material;

[0012] The second mixed material is subjected to constant temperature shearing, pH adjustment with sodium bicarbonate or sodium carbonate, and constant volume to obtain a constant volume preparation solution;

[0013] (4) removing slag from the prepared liquid after the volume adjustment described in step (3) to obtain a prepared liquid after the slag removal;

[0014] (5) subjecting the prepared liquid after the slag removal in step (4) to two homogenization treatments to obtain a homogenized liquid;

[0015] (6) Sterilizing the homogenized liquid in step (5) to obtain the high-protein nut milk.

[0016] In the above preparation method, preferably, the raw material composition of the high-protein nut milk includes, by weight: 130-200 parts of nut kernels, 0-50 parts of white sugar, 0.5-5 parts of emulsifier, 0.1-2 parts of stabilizer, 1.5-2 parts of sodium bicarbonate or sodium carbonate, 0.3-0.5 parts of calcium salt, and 0.2-0.5 parts of sodium citrate.

[0017] In the above preparation method, preferably, the raw materials of the high-protein nut milk are composed of the following ingredients: 130-200 parts of nut kernels, 0-100 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 parts of calcium salt, 0.1-2 parts of sodium citrate, and the rest is supplemented with water to 1000 parts.

[0018] In the above preparation method, preferably, the water is RO water.

[0019] According to a specific embodiment of the present invention, preferably, the nut kernels include one or a combination of two or more of debittered almonds, walnuts and peanut kernels.

[0020] According to a specific embodiment of the present invention, preferably, the emulsifier includes one or a combination of two or more of polyglycerol fatty acid esters, monoglycerol and diglycerol fatty acid esters, and sucrose fatty acid esters.

[0021] According to a specific embodiment of the present invention, preferably, the stabilizer includes one or a combination of two or more of sodium carboxymethyl cellulose, xanthan gum, carrageenan, and gellan gum.

[0022] According to a specific embodiment of the present invention, preferably, the calcium salt includes one or a combination of two or more of calcium chloride, calcium carbonate, and tricalcium phosphate; more preferably, the calcium salt is tricalcium phosphate.

[0023] In the above preparation method, preferably, in step (1), the fineness of the ground nut paste is ≤40 μm.

[0024] In the above preparation method, preferably, in step (2), in the mixed solution, the mass ratio of sodium bicarbonate or sodium carbonate to calcium salt is 5:1-3;

[0025] In the above preparation method, preferably, the pH of the nut slurry after constant temperature shearing is 7.2-7.8; the water solubility of the protein can be improved by mixing with calcium ions under specific pH conditions.

[0026] In the above preparation method, preferably, in step (2), the volume ratio of the water to the ground nut paste is 3:1.

[0027] In the above preparation method, preferably, in step (2), the temperature of the isothermal shearing is 50°C-75°C, and the time is 5-15 min.

[0028] In the above preparation method, preferably, in step (2), the temperature of the heated nut slurry is 60°C-75°C.

[0029] In the above preparation method, preferably, in step (3), the pH of the prepared solution after volume adjustment is 8.0-8.5.

[0030] In the above preparation method, preferably, in step (3), the temperature of the isothermal shearing is 60°C-75°C, and the time is 10-30 min.

[0031] In the above preparation method, preferably, in step (4), the slag removal is carried out by using one or a combination of two or more of a slag slurry separator, a vibrating screen, and a centrifugal filter.

[0032] In the above preparation method, preferably, the filter screen of the slurry separation equipment or the vibrating screen has a mesh size of ≥120.

[0033] In the above preparation method, preferably, the centrifugal rotation speed is 800-2000 rpm / min, more preferably 1000-1500 rpm / min.

[0034] In the above preparation method, preferably, in step (5), the homogenization pressure of one of the two homogenization treatments is 30-40 MPa, and the homogenization pressure of the second homogenization treatment is 25-35 MPa.

[0035] In the above preparation method, preferably, in step (6), the sterilization temperature is 131-139° C., and the sterilization time is 10-30 s.

[0036] According to a specific embodiment of the present invention, preferably, the preparation method comprises the following steps:

[0037] (1) Grinding: The nut raw material is put into an oil press for preliminary crushing, and the obtained preliminary crushed nut kernels are put into a stone mill for grinding to obtain a semi-fluid ground nut paste;

[0038] (2) Nut slurry: pump 3 times the amount of RO water as that of the nut paste into a shear tank, and simultaneously add some sodium bicarbonate or sodium carbonate and tricalcium phosphate to make the pH value 7.2-7.8, then add the nut paste of step (1), and shear at a constant temperature of 50°C-75°C for 5-15 minutes to dissolve the protein in the nuts;

[0039] (3) Preparation: premixing a combination of an emulsifier, a stabilizer, and sodium citrate with a portion of white sugar to obtain a first mixed material;

[0040] The first mixed material is added into the nut slurry obtained in step (2) heated to 60° C.-75° C., and the remaining amount of white sugar is added and mixed to obtain a second mixed material;

[0041] The second mixed material is subjected to constant temperature shearing for 10-30 minutes to obtain a prepared nut slurry; sodium bicarbonate or sodium carbonate is used to adjust the pH value to 8.0-8.5 after constant volume to obtain a prepared liquid after constant volume;

[0042] (4) Deslagging: Deslagging the prepared liquid obtained in step (3) after the volume is fixed, using one or a combination of two or more methods such as a slurry separator with a filter mesh number greater than or equal to 120 mesh, a vibrating screen, and a centrifugal filter at 800-2000 rpm / min to obtain a prepared liquid after deslagging;

[0043] (5) Homogenization: The prepared liquid after deslagging obtained in step (4) is subjected to two homogenization treatments to obtain a homogenized liquid; wherein the pressure of the first homogenization is 30-40 MPa, and the pressure of the second homogenization is 25 MPa-35 MPa;

[0044] (6) Filling: sterilize the homogenized liquid obtained in step (5) at a temperature of 131-139° C. for 10-30 seconds, perform aseptic filling, and finally label the bottle to obtain the high-protein nut milk.

[0045] The present invention also provides a high-protein nut milk, whose raw material composition includes: 130-200 parts of nut kernels, 0-100 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 parts of calcium salt, 0.1-2 parts of sodium citrate, and the rest is supplemented with water to 1000 parts.

[0046] According to a specific embodiment of the present invention, preferably, the high-protein nut milk is prepared by the above-mentioned preparation method.

[0047] According to a specific embodiment of the present invention, preferably, the protein content of the high-protein nut milk is 3.0g / 100g≤protein≤6.0g / 100g.

[0048] The present invention provides a high-protein nut milk preparation and production process, which adopts a stone mill method, reaches a specific pH condition through a specific acid-base regulator, improves the nut protein dissolution rate, reduces the loss of raw materials, and improves the yield of finished products; through the combination and addition ratio of stabilizer, emulsifier and sodium citrate, not only can the loss of raw materials be reduced, but also the bitterness of the product can be significantly improved, and the product flavor and taste can be improved; by using centrifugal separation, slurry separation equipment, vibrating screen, any one or more filtering methods combined with the slag removal process, not only solves the problems of poor taste and stability of the product, but also ensures that the product taste is delicate and smooth, further improves the protein content of the product, and realizes the industrial production of high-protein nut milk; at the same time, it solves the protein particle aggregation product precipitation and the occurrence of fat skin phenomenon caused by the combination of protein and oil due to the excessively high oil content of nuts; improves product stability, thereby extending the shelf life of the product. The protein content in the nut milk obtained by the preparation method of the present invention is 3.0g / 100g≤protein≤6.0g / 100g. DETAILED DESCRIPTION

[0049] 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.

[0050] 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.

[0051] In some specific embodiments of the present invention, the present invention provides a method for preparing high-protein nut milk, wherein the raw material composition comprises, by weight: 130-200 parts of nut kernels, 0-100 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 parts of tricalcium phosphate, and 0.1-2 parts of sodium citrate;

[0052] The preparation method of the high-protein nut milk comprises:

[0053] (1) crushing and grinding nut kernels to obtain ground nut paste;

[0054] (2) adding part of sodium bicarbonate or sodium carbonate and tricalcium phosphate to water to obtain a mixed solution;

[0055] The ground nut paste of step (1) is added into the mixed solution, and sheared at a constant temperature to dissolve the nut protein, thereby obtaining a nut slurry after constant temperature shearing;

[0056] heating the constant temperature sheared nut slurry to obtain heated nut slurry;

[0057] (3) premixing a combination of an emulsifier, a stabilizer, and sodium citrate with a portion of white sugar to obtain a first mixed material;

[0058] The first mixed material, the heated nut slurry described in step (2), and the remaining amount of white sugar are mixed to obtain a second mixed material;

[0059] The second mixed material is subjected to constant temperature shearing, pH adjustment with sodium bicarbonate or sodium carbonate, and constant volume to obtain a constant volume preparation solution;

[0060] (4) removing slag from the prepared liquid after the volume adjustment described in step (3) to obtain a prepared liquid after the slag removal;

[0061] (5) subjecting the prepared liquid after the slag removal in step (4) to two homogenization treatments to obtain a homogenized liquid;

[0062] (6) Sterilizing the homogenized liquid in step (5) to obtain the high-protein nut milk.

[0063] In some specific embodiments of the present invention, in step (1) of the above preparation method, the fineness of the ground nut paste is ≤40 μm.

[0064] In some specific embodiments of the present invention, in step (4) of the above-mentioned preparation method, the slag removal is carried out by a slurry separator, a vibrating screen, a centrifugal filter or a combination of two or more thereof, and the filter screen of the slurry separation equipment or the vibrating screen is ≥120 mesh; the centrifugal rotation speed is 800-2000rpm / min, and more preferably 1000-1500rpm / min.

[0065] In some specific embodiments of the present invention, in step (2) of the above preparation method, in the mixed solution, the mass ratio of sodium bicarbonate or sodium carbonate to tricalcium phosphate is 5:1-3, and the pH of the mixed solution is adjusted to 7.2-7.8.

[0066] Example 1

[0067] 1. Formula (per 1000kg raw material):

[0068] raw material Addition amount (kg) Debittered almonds 130 white sugar 50 Polyglycerol fatty acid esters 5 Sodium Carboxymethyl Cellulose 1.0 Sodium bicarbonate 1.5 Tricalcium phosphate 0.4 Sodium Citrate 0.3

[0069] 2. Preparation method:

[0070] (1) putting the debittered almonds into an oil press for primary pressing and then putting them into a stone mill to grind the debittered almond paste, the fineness of which is 40 μm;

[0071] (2) 400 kg of RO water is pumped into a shearing tank, 1.2 kg of sodium bicarbonate and 0.4 kg of tricalcium phosphate are added simultaneously, and then the debittered almond paste of step (1) is added, and the protein in the debittered almonds is dissolved by constant temperature shearing at 50° C. for 10 min to obtain a nut slurry after constant temperature shearing; the nut slurry after constant temperature shearing is heated to 65° C. to obtain a heated nut slurry;

[0072] (3) premixing polyglycerol fatty acid ester, sodium carboxymethyl cellulose, sodium citrate and 20 kg of white granulated sugar to obtain a first mixed material; mixing the first mixed material, the heated nut slurry described in step (2), and the remaining amount of white granulated sugar to obtain a second mixed material, shearing at a constant temperature for 15 minutes to obtain a prepared nut slurry, and adjusting the pH of the liquid with the remaining amount of sodium bicarbonate, and fixing the volume to obtain a fixed-volume prepared liquid;

[0073] (4) removing slag from the prepared liquid after volume adjustment in step (3), and pumping the liquid into a slurry separation device with a 180-mesh filter screen for removing slag to obtain a prepared liquid after removing slag;

[0074] (5) homogenizing the prepared liquid after the slag removal in step (4) by using two homogenization steps, with the first homogenization pressure being 35 MPa and the second homogenization pressure being 30 MPa, to obtain a homogenized liquid;

[0075] (6) sterilizing the homogenized liquid in step (5) at 139° C. for 15 seconds, aseptically filling the liquid, and finally labeling the bottle to obtain the high-protein nut milk.

[0076] Example 2

[0077] 1. Formula (per 1000kg raw material):

[0078] raw material Addition amount (kg) Walnut 160 white sugar 50 Sucrose fatty acid esters 1.2 Xanthan gum 0.4 Sodium bicarbonate 2 Tricalcium phosphate 0.5 Sodium Citrate 0.4

[0079] 2. Preparation method:

[0080] (1) putting walnuts into an oil press for primary pressing and then putting them into a stone mill for grinding to obtain ground walnut paste with a fineness of 30 μm;

[0081] (2) 480 kg of RO water is pumped into a shearing tank, 1.5 kg of sodium bicarbonate and 0.5 kg of tricalcium phosphate are added simultaneously, and then the walnut paste of step (1) is added, and the protein in the walnuts is dissolved by constant temperature shearing at 65° C. for 8 min to obtain a nut slurry after constant temperature shearing; the nut slurry after constant temperature shearing is heated to 70° C. to obtain a heated nut slurry;

[0082] (3) premixing sucrose fatty acid ester, xanthan gum, sodium citrate and 10 kg of white granulated sugar to obtain a first mixed material; mixing the first mixed material, the heated nut slurry described in step (2), and the remaining amount of white granulated sugar to obtain a second mixed material, shearing at a constant temperature for 13 minutes to obtain a prepared nut slurry, and adjusting the pH of the liquid with the remaining amount of sodium bicarbonate, and fixing the volume to obtain a fixed-volume prepared liquid;

[0083] (4) removing slag from the prepared liquid after the volume adjustment in step (3), and pumping it into a vibrating screen device with a 160-mesh filter screen to remove slag, thereby obtaining a prepared liquid after the slag removal;

[0084] (5) homogenizing the prepared liquid after the slag removal in step (4) by using two homogenization steps, with the first homogenization pressure being 40 MPa and the second homogenization pressure being 35 MPa, to obtain a homogenized liquid;

[0085] (6) The homogenized liquid in step (5) is sterilized at 135° C. for 20 seconds, aseptically filled, and finally the bottle is labeled to obtain the high-protein nut milk.

[0086] Example 3

[0087] 1. Formula (per 1000kg raw material):

[0088]

[0089]

[0090] 2. Preparation method:

[0091] (1) putting peanut kernels into an oil press for primary pressing and then putting them into a stone mill for grinding to obtain ground peanut butter with a fineness of 35 μm;

[0092] (2) 600 kg of RO water is pumped into a shearing tank, 0.8 kg of sodium carbonate and 0.4 kg of tricalcium phosphate are added simultaneously, and then the peanut butter of step (1) is added, and the walnut protein is dissolved in the walnut by constant temperature shearing for 6 minutes at a temperature of 75° C. to obtain a nut slurry after constant temperature shearing; the nut slurry after constant temperature shearing is heated to 73° C. to obtain a heated nut slurry;

[0093] (3) premixing mono- and diglycerol fatty acid esters, gellan gum, sodium citrate and 25 kg of white sugar to obtain a first mixed material; mixing the first mixed material, the heated nut slurry described in step (2), and the remaining amount of white sugar to obtain a second mixed material, shearing at a constant temperature for 18 minutes to obtain a prepared nut slurry, and adjusting the pH of the liquid with the remaining amount of sodium bicarbonate, and fixing the volume to obtain a fixed-volume prepared liquid;

[0094] (4) removing slag from the prepared liquid after the volume adjustment in step (3), pumping it into a slurry separator with a 120-mesh filter screen, and then entering a 120-mesh vibrating screen device for double removal of slag to obtain a prepared liquid after the slag removal;

[0095] (5) homogenizing the prepared liquid after the slag removal in step (4) by using two homogenization steps, with the first homogenization pressure being 35 MPa and the second homogenization pressure being 25 MPa, to obtain a homogenized liquid;

[0096] (6) The homogenized liquid in step (5) is sterilized at 131° C. for 30 seconds, and then aseptically filled. Finally, the bottle is labeled to obtain the high-protein nut milk.

[0097] Comparative Example 1

[0098] 1. Formula (per 1000kg raw material):

[0099] raw material Addition amount (kg) Debittered almonds 150 white sugar 50 Polyglycerol fatty acid esters 6 Sodium Carboxymethyl Cellulose 2 Sodium carbonate 2 Sodium Citrate 0.2

[0100] 2. Preparation method:

[0101] (1) putting the debittered almonds into an oil press for primary pressing and then putting them into a stone mill to grind the debittered almond paste, the fineness of which is 40 μm;

[0102] (2) 450 kg of RO water is pumped into the shear tank, and 0.5 kg of sodium carbonate is added simultaneously, and then the debittered almond paste of step (1) is added, and the protein in the debittered almonds is dissolved by constant temperature shearing at a temperature of 50° C. for 10 minutes to obtain a nut slurry after constant temperature shearing; the nut slurry after constant temperature shearing is heated to obtain a heated nut slurry;

[0103] (3) premixing polyglycerol fatty acid ester, sodium carboxymethyl cellulose, sodium citrate and 40 kg of white granulated sugar to obtain a first mixed material; mixing the first mixed material, the heated nut slurry described in step (2), and the remaining amount of white granulated sugar to obtain a second mixed material, shearing at a constant temperature for 15 minutes to obtain a prepared nut slurry, and adjusting the pH of the liquid with the remaining amount of sodium bicarbonate, and fixing the volume to obtain a fixed-volume prepared liquid;

[0104] (4) removing slag from the prepared liquid after volume adjustment in step (3), and pumping the liquid into a slurry separation device with an 80-mesh filter screen for removing slag to obtain a prepared liquid after removing slag;

[0105] (5) homogenizing the prepared liquid after the slag removal in step (4) by using two homogenization steps, with the first homogenization pressure being 35 MPa and the second homogenization pressure being 30 MPa, to obtain a homogenized liquid;

[0106] (6) The homogenized liquid in step (5) is sterilized at 139° C. for 15 seconds, aseptically filled, and finally the bottle is labeled to obtain the high-protein nut milk.

[0107] Comparative Example 2

[0108] 1. Formula (per 1000kg raw material):

[0109] raw material Addition amount (kg) Walnut 180 white sugar 50 Sucrose fatty acid esters 0.8 Gellan Gum 0.2 Calcium carbonate 2 Dipotassium hydrogen phosphate 0.4 Sodium Citrate 0.5

[0110] 2. Preparation method:

[0111] (1) putting walnuts into an oil press for primary pressing and then putting them into a stone mill for grinding to obtain ground walnut paste with a fineness of 30 μm;

[0112] (2) 640 kg of RO water is pumped into a shearing tank, 1.5 kg of calcium carbonate and 0.4 kg of dipotassium hydrogen phosphate are added simultaneously, and then the walnut paste of step (1) is added, and the protein in the walnuts is dissolved by constant temperature shearing at a temperature of 65° C. for 8 minutes to obtain a nut slurry after constant temperature shearing; the nut slurry after constant temperature shearing is heated to obtain a heated nut slurry;

[0113] (3) premixing sucrose fatty acid ester, gellan gum, sodium citrate and 10 kg of white granulated sugar to obtain a first mixed material; mixing the first mixed material, the heated nut slurry described in step (2), and the remaining amount of white granulated sugar to obtain a second mixed material, shearing at a constant temperature for 15 minutes to obtain a prepared nut slurry, and adjusting the pH of the liquid with the remaining amount of sodium bicarbonate, and fixing the volume to obtain a fixed-volume prepared liquid;

[0114] (4) removing slag from the prepared liquid after the volume adjustment in step (3), and pumping the mixture into a vibrating screen device with a 160-mesh filter screen to remove slag to obtain a prepared liquid after the slag removal;

[0115] (5) homogenizing the prepared liquid after the slag removal in step (4) by using two homogenization steps, with the first homogenization pressure being 40 MPa and the second homogenization pressure being 35 MPa, to obtain a homogenized liquid;

[0116] (6) The nut slurry obtained by homogenization in step (5) is sterilized at 135° C. for 20 seconds, aseptically filled, and finally the bottle is labeled to obtain the high-protein nut milk.

[0117] Comparative Example 3

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

[0119] raw material Addition amount (kg) Peanut kernels 130 white sugar 50 Mono- and di-glycerol fatty acid esters 4 Sodium Carboxymethyl Cellulose 0.6 Sodium bicarbonate 1.5 Tricalcium phosphate 0.3 Sodium Citrate 0.2

[0120] 2. Preparation method:

[0121] (1) putting peanut kernels into an oil press for primary pressing and then putting them into a stone mill for grinding to obtain ground peanut butter with a fineness of 20 μm;

[0122] (2) 400 kg of RO water is pumped into a shearing tank, 1.2 kg of sodium bicarbonate and 0.3 kg of tricalcium phosphate are added simultaneously, and then the peanut butter of step (1) is added, and the protein in the walnuts is dissolved by constant temperature shearing at 75° C. for 6 min to obtain a nut slurry after constant temperature shearing; the nut slurry after constant temperature shearing is heated to obtain a heated nut slurry;

[0123] (3) premixing mono- and diglycerol fatty acid esters, sodium carboxymethyl cellulose, sodium citrate and 25 kg of white sugar to obtain a first mixed material; mixing the first mixed material, the heated nut slurry described in step (2), and the remaining amount of white sugar to obtain a second mixed material, shearing at a constant temperature for 18 minutes to obtain a prepared nut slurry, and adjusting the pH of the liquid with the remaining amount of sodium bicarbonate, and fixing the volume to obtain a fixed-volume prepared liquid;

[0124] (4) removing slag from the prepared liquid after the volume adjustment in step (3), pumping it into an 80-mesh vibrating screen device and performing double removal of slag by using an 80-mesh bag filter to obtain a prepared liquid after the slag removal;

[0125] (5) homogenizing the prepared liquid after the slag removal in step (4) by using two homogenization steps, with the first homogenization pressure being 35 MPa and the second homogenization pressure being 25 MPa, to obtain a homogenized liquid;

[0126] (6) The homogenized liquid in step (5) is sterilized at 131° C. for 30 seconds, and then aseptically filled. Finally, the bottle is labeled to obtain the high-protein nut milk.

[0127] Experimental example

[0128] 1. Product protein dissolution pH, finished product pH and final product protein concentration detection

[0129] The protein concentration of the products of Examples 1-3 and Comparative Examples 1-3 was tested respectively according to the first method of GB5009.5-2016.

[0130] The in-process pH and finished product pH of the products of Examples 1-3 and Comparative Examples 1-3 were measured respectively. The pH was measured using a Mettler Toledo pH meter S400-Micro.

[0131] 2. Sensory evaluation

[0132] 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 1, and each indicator has a full score of 10. The result of the sensory evaluation is the average of the scores of the 30 people.

[0133] Table 1 Sensory evaluation standards

[0134] project Scoring Criteria Points Organization Status Uniform and stable up and down, no stratification 10 Thin consistency Moderate consistency, smooth drinking 10 Taste Delicate, smooth taste without astringency 10 Product aroma Has the pleasant aroma of plant protein 10

[0135] 3. Stability verification

[0136] The products of the embodiments and the comparative samples were observed within the shelf life, stored at room temperature (25° C.) and heat preservation (37° C.), and the stability, taste, aroma and flavor coordination of the products were regularly observed.

[0137] Experimental test results

[0138] 1. The pH detection method during the production of high-protein nut milk and the pH detection method of the finished product are as follows: each sample is tested three times, and the average value is taken. The product pH detection results are shown in Table 2 below.

[0139] Table 2 pH during the product process and pH of the finished product

[0140]

[0141] From the test results shown in Table 2 above, it can be found that the pH of the nut slurry during the production process and the pH of the finished product according to the embodiment of the present invention are both within the range of 7.2-7.8, while only Example 3 of the comparative example products is within the range. The analysis is conducted in combination with the product protein determination index.

[0142] 2. The protein content detection method of high-protein nut milk is as follows: each sample is tested three times, and the average value is taken to obtain the product protein detection results shown in the following Table 3.

[0143] Table 3 Product protein content detection

[0144] Content / (g / 100g) Example 1 3.1 Example 2 3.0 Example 3 3.3 Comparative Example 1 3.2 Comparative Example 2 3.0 Comparative Example 3 2.4

[0145] From the test results shown in Table 3 above, by comparing the formula and the pH during the process and the pH of the finished product, we found that the protein content of the product of Example 1 is 3.1g / 100g, while the protein content of the product of Comparative Example 1 is the highest at 3.2g / 100g, and the nut protein of the product of Example 1 has a higher dissolution rate; while the product of Comparative Example 1 causes a waste of raw materials, and the product has an obvious mushy taste, poor fluidity, and poor stability; the protein content of the products of Example 2 and Comparative Example 2 is both 3.0g / 100g, so it can be found that the protein dissolution rate of Comparative Example 2 is low, resulting in a waste of raw materials, and there is a significant difference between the performance of the product embodiment and the comparative example product. Among them, the taste and stability of the product of Example 2 are both good, the consistency is moderate, and the stability is good, while the product state of Comparative Example 2 is unstable, lacks product smoothness, and the product characteristic flavor is also light. The test results of Example 3 and Comparative Example 3 show that the protein content of the two is quite different. The protein content of the product of Example 3 is the highest at 3.3 g / 100 g, and the product has a delicate and smooth taste and a stable state. The protein content of the product of Comparative Example 3 is the lowest at 2.4 g / 100 g, but the product taste and stability are poor.

[0146] 3. Select 30 professional tasters (male to female ratio is 1:1) and evaluate the product in terms of smoothness, texture, aroma, and consistency according to the evaluation criteria shown in Table 1. 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.

[0147] Table 4 Sensory evaluation results

[0148]

[0149] As can be seen from the results in Table 4, the total evaluation scores of the products of Examples 1-3 according to the present invention are all higher than those of Comparative Examples 1-3, among which the organizational state, consistency, product aroma, and taste of the products of Examples 1-3 are significantly different from those of Comparative Examples 1-3. Example 1 scored the highest in terms of product consistency, while Comparative Examples 1 and 2 scored the lowest; Comparative Examples 1 and 2 had the worst consistency, a noticeable sticky mouthfeel, the products were not smooth enough, and the aroma and flavor of the products were insufficient, resulting in a relatively low sensory score; Comparative Example 1 scored the lowest in terms of organizational state, and Comparative Example 1 was too thick, with upper and lower layers, and a thin top and thick bottom state; for Examples 1-3 and Comparative Examples 1-3; Comparative Examples 1 and 2 had the worst taste, a strong astringency and weak aroma, while Example 2 had the best aroma.

[0150] Table 5 shows the status of the six products in the stability test.

[0151] Table 5 Stability evaluation results

[0152]

[0153]

[0154] As shown in Table 5, the performance of the embodiment and the comparative example during the shelf life is quite different. Comparative example products 1 and 2 do not meet the conditions for observation and are not tested for stability. After the stability test, the initial product tissue state of the products of Examples 1-3 and Comparative Example 1 remained in good condition, the tissue state was uniform up and down, and no precipitation occurred; the taste of the comparative example 1 product changed in the third month within the shelf life of 9 months, and the aroma was not strong enough. The taste was rough at 6 months, and the aroma was significantly weakened. At 9 months, the tissue state of the comparative example product was greasy and stratified, while the embodiment product was still able to maintain a good taste and good tissue state within the shelf life of 9 months. When stored for 12 months, the taste of the embodiment product was slightly rough and the aroma was diluted. When stored for 12 months, the comparative example had no obvious characteristic aroma, the product state was extremely poor, the product tasted rough, the taste was obviously muddy, and the product was severely stratified. It can be seen that the product according to Example 1 of the present invention has a smooth taste, a moderate consistency, a pleasant aroma, and maintains a good tissue state, extending the shelf life of the product.

Claims

1. A method for preparing high-protein nut milk, wherein: The raw material composition includes, by weight: 130-200 parts of nut kernels, 0-100 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 parts of calcium salt, and 0.1-2 parts of sodium citrate; The preparation method of the high-protein nut milk comprises: (1) crushing and grinding nut kernels to obtain ground nut paste; (2) adding part of sodium bicarbonate or sodium carbonate and calcium salt to water to obtain a mixed solution; The ground nut paste of step (1) is added into the mixed solution, and sheared at a constant temperature to dissolve the nut protein, thereby obtaining a nut slurry after constant temperature shearing; heating the constant temperature sheared nut slurry to obtain heated nut slurry; (3) premixing a combination of an emulsifier, a stabilizer, and sodium citrate with a portion of white sugar to obtain a first mixed material; The first mixed material, the heated nut slurry described in step (2), and the remaining amount of white sugar are mixed to obtain a second mixed material; The second mixed material is subjected to constant temperature shearing, pH adjustment with sodium bicarbonate or sodium carbonate, and constant volume to obtain a constant volume preparation solution; (4) removing slag from the prepared liquid after the volume adjustment described in step (3) to obtain a prepared liquid after the slag removal; (5) subjecting the prepared liquid after the slag removal in step (4) to two homogenization treatments to obtain a homogenized liquid; (6) Sterilizing the homogenized liquid in step (5) to obtain the high-protein nut milk.

2. The preparation method according to claim 1, wherein The raw materials of the high-protein nut milk are composed of the following ingredients: 130-200 parts of nut kernels, 0-100 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 parts of calcium salt, 0.1-2 parts of sodium citrate, and the rest is supplemented with water to 1000 parts; Preferably, the water is RO water.

3. The preparation method according to claim 1, wherein The nut kernels include one or a combination of two or more of debittered almonds, walnuts, and peanut kernels; Preferably, the emulsifier includes one or a combination of two or more of polyglycerol fatty acid esters, mono- and di-glycerol fatty acid esters, and sucrose fatty acid esters; Preferably, the stabilizer comprises one or a combination of two or more of sodium carboxymethyl cellulose, xanthan gum, carrageenan, and gellan gum; Preferably, the calcium salt includes one or a combination of two or more of calcium chloride, calcium carbonate and tricalcium phosphate.

4. The preparation method according to claim 1, wherein In step (1), the fineness of the ground nut paste is ≤40 μm.

5. The preparation method according to claim 1, wherein In step (2), in the mixed solution, the mass ratio of sodium bicarbonate or sodium carbonate to calcium salt is 5:1-3; Preferably, the pH of the nut slurry after constant temperature shearing is 7.2-7.8; Preferably, the volume ratio of the water to the ground nut paste is 3-4:1; Preferably, the isothermal shearing temperature is 50°C-75°C and the time is 5-15min; Preferably, the temperature of the heated nut slurry is 60°C-75°C.

6. The preparation method according to claim 1, wherein In step (3), the pH of the prepared solution after volume adjustment is 8.0-8.5; Preferably, the isothermal shearing temperature is 60°C-75°C, and the time is 10-30 minutes.

7. The preparation method according to claim 1, wherein In step (4), the slag removal is carried out by using one or a combination of two or more methods, such as a slag slurry separator, a vibrating screen, and a centrifugal filter; Preferably, the filter screen of the slurry separation equipment or vibrating screen is ≥120 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 30-40 MPa, and the homogenization pressure of the second process is 25-35 MPa.

9. The preparation method according to claim 1, wherein In step (6), the sterilization temperature is 131-139° C., and the sterilization time is 10-30 seconds.

10. A high-protein nut milk, the raw materials of which include: 130-200 parts of nut kernels, 0-100 parts of white sugar, 0.5-8 parts of emulsifier, 0.1-3 parts of stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 parts of calcium salt, 0.1-2 parts of sodium citrate, and the rest is supplemented with water to 1000 parts; Preferably, the high-protein nut milk is prepared by the preparation method according to any one of claims 1 to 9; Preferably, the high-protein nut milk has a protein content of 3.0 g / 100 g ≤ protein ≤ 6.0 g / 100 g.

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