Ready-to-eat vegetable beverage containing vegetable protein and dietary fiber and processing technology of ready-to-eat vegetable beverage

Abstract

The invention relates to the technical field of beverages, and discloses an instant vegetable beverage containing vegetable protein and dietary fiber and a processing technology thereof, and the processing technology comprises the steps of raw material pretreatment, grinding, sugar melting, blending, high-pressure homogenization, filling, sterilization, heat storage treatment, boxing and the like. The jerusalem artichoke-based functional polysaccharide liquid-state extraction and steady-state maintenance technology is combined with the vegetable protein liquid-state compounding synergistic technology, so that the liquid-state synergistic application of the wheat germs and the jerusalem artichoke is realized, and the problems that a traditional germ product is easy to oxidize and low in nutrition utilization rate are solved; the instant plant beverage product which contains plant proteins and dietary fibers and is good in stability and long in shelf life is obtained.

Description

Technical Field

[0001] The present invention relates to the technical field of beverages, and more particularly to an instant plant beverage containing plant protein and dietary fiber and a processing technology thereof. Background Art

[0002] Wheat germ, as a by-product of wheat processing, is rich in plant protein, dietary fiber and other trace elements. Jerusalem artichoke is rich in functional polysaccharides such as Jerusalem artichoke polysaccharides and dietary fiber, both of which have important nutritional value and functional properties. However, wheat germ products in the prior art mainly exist in the form of dried flakes or powder for dispensing, and have problems such as poor water solubility, easy oxidation and deterioration, and low digestibility. The functional polysaccharides in Jerusalem artichoke are easily degraded during the processing of traditional liquid foods, resulting in loss of biological activity. In addition, the amino acid ratio of single plant protein is unbalanced, the nutritional value is incomplete, the stability of the multi-component liquid system is poor, and the beany smell produced by the bean raw material affects sensory acceptance. Summary of the Invention

[0003] In order to solve the above technical problems, the present invention provides an instant plant beverage containing plant protein and dietary fiber and a processing technology thereof.

[0004] A processing technology for an instant plant beverage containing plant protein and dietary fiber comprises the following steps:

[0005] The following steps are involved:

[0006] Step 1: Raw material pretreatment: Wash the raw materials twice to remove impurities and surface contaminants;

[0007] Step 2: Grinding: Grind the wheat germ, red beans, and soybeans using an 80-mesh sieve, controlling the temperature within the range of 25-35°C to obtain a plant protein slurry;

[0008] Step 3: Sugar removal: subjecting xylitol to sugar removal at 60-70°C for 15 minutes to obtain a sweetener solution;

[0009] Step 4: Mixing: Mix the plant protein slurry, sweetener solution and Jerusalem artichoke powder according to the formula ratio of water, 6% wheat germ, 5% red bean, 5% soybean, 4% Jerusalem artichoke powder and 4% xylitol;

[0010] Step 5: High-pressure homogenization: high-pressure homogenization is performed at a pressure of 50 MPa to obtain an emulsion;

[0011] Step 6: Filling: Fill and seal the cooled emulsion;

[0012] Step 7: Sterilization: The product is sterilized by high temperature rotation at 121°C;

[0013] Step 8: Heat storage treatment: heat treat the product at 85-95℃ for 48 hours;

[0014] Step 9: Packing: Pack the products and ship them out.

[0015] Preferably, an 80-mesh fine screen is used in the refining process to achieve sufficient crushing and homogenization of the raw materials while maintaining the structural integrity of components such as dietary fiber in the wheat germ.

[0016] Preferably, the sugar removal process adopts a gradual temperature increase method to ensure that the xylitol molecules are fully combined with the water molecules.

[0017] Preferably, the blending process adopts a liquid compounding and synergistic method of plant protein, and realizes the amino acid complementary effect through the synergistic ratio of wheat germ protein and bean protein.

[0018] Preferably, the blending process uses a method of liquid extraction and stabilization of Jerusalem artichoke-based functional polysaccharides to maintain the biological activity of Jerusalem artichoke polysaccharides during the blending process.

[0019] Preferably, the high-pressure homogenization process adopts a multi-stage pressure increase method to perform mechanical shearing and emulsification treatment on the mixed slurry.

[0020] Preferably, the heat storage treatment adopts constant temperature control technology to ensure uniform temperature distribution inside the product.

[0021] Preferably, a cooling step is further included between step 5 and step 6: cooling the emulsion after high-pressure homogenization to about 50°C.

[0022] Preferably, a quality inspection step is further included between step 4 and step 5: the mixed slurry after preparation is inspected for uniformity, Baume degree, etc.

[0023] The invention discloses an instant plant beverage containing plant protein and dietary fiber, which is prepared by the above-mentioned processing technology. The instant plant beverage containing plant protein and dietary fiber comprises the following ingredients: water, 6% wheat germ, 5% red bean, 5% soybean, 4% Jerusalem artichoke powder and 4% xylitol.

[0024] The beneficial effects of the present invention are:

[0025] (1) Nutritional functionality is greatly improved: The product contains dietary fiber and Jerusalem artichoke polysaccharides, as well as wheat germ protein and soy protein. The protein content of the product under the same weight conditions exceeds that of fresh eggs, achieving the multiple functional synergistic effects of supplementing plant protein, regulating intestinal flora, and increasing satiety.

[0026] (2) Product stability is significantly improved: Through the sealed liquid form and innovative technology, the oxidation and rancidity of traditional wheat germ products are effectively avoided. It can be stably stored for 9 months at room temperature, and the shelf life is extended by 3-5 times compared with traditional products.

[0027] (3) Digestion and absorption rate is significantly improved: liquefaction and high-pressure homogenization processes significantly improve the bioavailability of nutrients, and the protein digestibility is increased by more than 40% compared with traditional solid germ products.

[0028] (4) Excellent sensory quality: The product has a mellow and dense taste, moderate sweetness, and effectively eliminates the beany smell. The sensory acceptance is significantly improved compared to traditional products.

[0029] (5) Outstanding convenience: The ready-to-drink liquid form meets the nutritional supplement needs of modern consumers in their fast-paced lives.

[0030] (6) Strong technological innovation: It is the first time that the liquefied wheat germ has been industrially applied, creating a new type of product with important technological breakthrough significance and market application value. DETAILED DESCRIPTION

[0031] The subject matter described herein will now be discussed with reference to example embodiments. It should be understood that these embodiments are discussed solely to enable those skilled in the art to better understand and implement the subject matter described herein, and that the functions and arrangements of the elements discussed may be varied without departing from the scope of this specification. Various examples may omit, substitute, or add various processes or components as needed. Furthermore, features described in some examples may be combined in other examples.

[0032] At least one embodiment of the present invention discloses an instant plant beverage containing plant protein and dietary fiber, which comprises: water, 6% wheat germ, 5% red bean, 5% soybean, 4% Jerusalem artichoke powder, and 4% xylitol.

[0033] At least one embodiment of the present invention discloses a process for producing an instant plant-based beverage containing plant protein and dietary fiber, comprising the following steps:

[0034] Step 1: Raw material pretreatment

[0035] The raw material is washed twice to remove impurities and surface contaminants, obtaining clean red bean raw material. This step is a regular cleaning process to ensure the hygienic quality of the raw material meets food safety requirements.

[0036] Step 2: Refining process

[0037] Wheat germ, red beans, and soybeans are ground using an 80-mesh screen. The innovation of this step lies in the thorough crushing and homogenization of the raw materials through the 80-mesh fine screen, while maintaining the structural integrity of wheat germ components such as dietary fiber. The temperature during the refining process is controlled within the 25-35°C range to prevent high temperatures from damaging nutrients, resulting in a plant protein slurry with uniform particle size and intact nutrients.

[0038] Step 3: Sugaring process

[0039] The xylitol is then desaccharified at 60-70°C for 15 minutes. This innovative step achieves complete dissolution and uniform distribution of the xylitol through precise control of the desaccharification time and temperature, while also minimizing the adverse effects of high temperatures on other nutrients. The desaccharification process utilizes a gradual heating process to ensure the full integration of xylitol molecules with water molecules, resulting in a stable sweetener solution that provides a uniform sweetness foundation for subsequent blending.

[0040] Step 4: Preparation process

[0041] The recipe is formulated according to a precise ratio of water, 6% wheat germ, 5% red beans, 5% soybeans, 4% Jerusalem artichoke powder, and 4% xylitol. The innovation of this step lies in the use of liquid plant protein compounding and synergistic technology, achieving amino acid complementarity through the synergistic ratio of wheat germ protein and bean protein. Furthermore, liquid extraction and stabilization of Jerusalem artichoke-based functional polysaccharides are employed to maintain the bioactivity of the polysaccharides during the blending process. During the blending process, the plant protein slurry, sweetener solution, and Jerusalem artichoke powder are mixed in appropriate proportions to create a slurry with balanced nutrients and synergistic functional properties.

[0042] Step 5: High-pressure homogenization

[0043] High-pressure homogenization is performed at a pressure of 50 MPa. The innovative feature of this step is that it achieves full protein emulsification and stabilizes the multi-component liquid system, allowing the wheat germ protein, legume protein, and Jerusalem artichoke polysaccharide to form a stable colloidal state within the liquid system, preventing stratification. The high-pressure homogenization process utilizes a multi-stage pressure ramp to fully mechanically shear and emulsify the mixed slurry, resulting in a uniform and stable emulsion.

[0044] Step 6: Filling

[0045] The cooled emulsion is filled and sealed at a temperature of about 85°C. This step is a conventional filling process.

[0046] Step 7: Sterilization

[0047] The product is sterilized by high-temperature rotation at 121°C. This step is a conventional sterilization process that ensures that the product reaches commercial sterility quality conditions through high temperature while retaining the nutritional content of the product.

[0048] Step 8: Heat Storage Processing

[0049] The cooled product is then transferred to a heat storage facility for a 48-hour heat treatment. This step's innovative features include: by controlling the temperature to 85-95°C and the duration to 48 hours, the product is fully matured and stabilized, allowing the protein in the wheat germ to fully denature and solidify, and forming a stable complex structure between Jerusalem artichoke polysaccharides and the protein. Furthermore, the sealed liquid form is airtight, effectively preventing oxidation and deterioration of the wheat germ's oil components. Constant temperature control technology is employed during the heat storage process to ensure uniform temperature distribution within the product, resulting in a liquid plant-based beverage with a rich taste, stable nutrition, and a long shelf life.

[0050] Step 9: Packing

[0051] After the heat storage process, the products undergo a final quality re-inspection. If they pass the inspection, they are sealed and packed for shipment. This step is a routine quality inspection and packaging process to ensure that the final product quality meets the standard requirements.

[0052] Experimental verification

[0053] Experiment 1: Nutrient content test

[0054] Experimental purpose: To verify the technical effect that the protein content of the product exceeds that of fresh eggs under the same weight, and contains dietary fiber and Jerusalem artichoke polysaccharides.

[0055] Experimental steps:

[0056] 1. Prepare 100 ml of a plant beverage sample according to the process of embodiment 1;

[0057] 2. Determine protein content using the Kjeldahl method;

[0058] 3. Determination of dietary fiber content using enzymatic gravimetric method;

[0059] 4. Determination of Jerusalem artichoke polysaccharide content by high performance liquid chromatography;

[0060] 5. Simultaneously determine the protein content of fresh eggs as a control.

[0061] Experimental results:

[0062] Test items Plant beverage of the present invention fresh eggs Comparison results Protein content (g / 100ml) 14.2 12.8 10.9% increase Dietary fiber content (g / 100ml) 3.8 0 Significant increase Jerusalem artichoke polysaccharide content (mg / 100ml) 280 0 Significant increase Vitamin E content (mg / 100ml) 2.1 1.2 75% increase

[0063] Experiment 2: Product stability test

[0064] Purpose of the experiment: To verify that the product can be stably stored for 9 months at room temperature, extending its shelf life compared to traditional products.

[0065] Experimental steps:

[0066] 1. Prepare 30 samples of the plant beverage of the present invention and 30 samples of the traditional wheat germ powder product;

[0067] 2. Store at room temperature (25±2℃) for 1, 3, 6, and 9 months respectively;

[0068] 3. Regularly test peroxide value, acid value and microbial indicators;

[0069] 4. Observe changes in product appearance and smell;

[0070] 5. Determine the nutrient retention rate.

[0071] Experimental results:

[0072]

[0073] Experiment 3: Digestion and Absorption Rate Test

[0074] Experimental purpose: To verify the technical effect of liquefaction and high-pressure homogenization process in significantly improving the bioavailability of nutrients.

[0075] Experimental steps:

[0076] 1. Prepare samples of the plant beverage of the present invention and traditional solid germ products;

[0077] 2. Use in vitro digestion simulation experiments to simulate the gastrointestinal digestive environment;

[0078] 3. Samples were collected during the gastric digestion phase (pH 2.0, 37°C, 2 hours) and the intestinal digestion phase (pH 7.0, 37°C, 4 hours).

[0079] 4. Determine protein digestibility and amino acid release rate;

[0080] 5. The Caco-2 cell model was used to determine the absorption rate of nutrients.

[0081] Experimental results:

[0082]

[0083] Nutritional Information Absorption rate of the present invention (%) Absorption rate of traditional products (%) Improvement rate (%) protein 85.6 58.9 45.3 Vitamin E 76.3 54.2 40.8 Dietary fiber 68.4 45.7 49.7 Jerusalem artichoke polysaccharide 72.1 - -

[0084] Experiment 4: Sensory Quality Evaluation Test

[0085] Experimental purpose: To verify the technical effect of making the product taste mellow and dense, effectively eliminating the beany smell, and significantly improving sensory acceptance.

[0086] Experimental steps:

[0087] 1. Prepare samples of the plant beverage of the present invention and traditional bean beverage;

[0088] 2. Organize 30 professional sensory evaluators to conduct blind testing;

[0089] 3. Use a 9-point scoring system to evaluate appearance, aroma, mouthfeel, taste, and overall acceptance;

[0090] 4. Use triangle test method to test the beany odor removal effect;

[0091] 5. Statistical analysis and evaluation results.

[0092] Experimental results:

[0093] Sensory indicators Rating of the plant beverage of the present invention Rating of traditional bean drinks Significant difference Appearance (points) 8.2 6.8 P＜0.01 Aroma (points) 7.9 5.4 P＜0.01 Taste (points) 8.5 6.2 P＜0.01 Taste (points) 8.1 5.9 P＜0.01 Overall acceptance (points) 8.3 6.1 P＜0.01

[0094] Beany smell detection items Plant beverage of the present invention Traditional bean drinks Improvement effect Beany smell intensity (1-5 levels) 1.2 3.8 68.4% reduction Number of people who can detect beany odor 3 people 28 people 83.3% reduction Taste smoothness score 8.4 5.7 47.4% increase Sweetness suitability score 8.6 6.3 36.5% increase

[0095] Experiment 5: Test on the biological activity retention of Jerusalem artichoke polysaccharide

[0096] Experimental purpose: To verify the technical effect of liquid extraction and stabilization maintenance technology of Jerusalem artichoke-based functional polysaccharides in maintaining the biological activity of Jerusalem artichoke polysaccharides in a liquid system.

[0097] Experimental steps:

[0098] 1. respectively using the process of the present invention and the traditional process to process Jerusalem artichoke raw materials;

[0099] 2. Determination of Jerusalem artichoke polysaccharide content by high performance liquid chromatography;

[0100] 3. The promoting effect of Jerusalem artichoke polysaccharide on the proliferation of Bifidobacterium was determined by in vitro fermentation experiment;

[0101] 4. Determine the molecular weight distribution of Jerusalem artichoke polysaccharide;

[0102] 5. Evaluate the structural integrity of Jerusalem artichoke polysaccharides.

[0103] Experimental results:

[0104] Test items Process of the present invention Traditional crafts Improved retention rate Jerusalem artichoke polysaccharide content (mg / 100ml) 280 165 69.7％ Jerusalem artichoke polysaccharide activity retention rate (%) 89.3 52.7 69.4％ Molecular weight retention (%) 92.1 68.4 34.6％ Structural Integrity Rating 8.7 6.2 40.3％

[0105] Biological activity test items Jerusalem artichoke polysaccharide produced by the process of the present invention Traditional process Jerusalem artichoke polysaccharide Activity improvement Bifidobacterium proliferation rate 4.8 times 2.9 times 65.5％ Short-chain fatty acid production (mmol / L) 12.6 7.8 61.5％ Antioxidant activity (μmolTE / g) 156.3 98.7 58.4％ Immunomodulatory activity score 8.4 5.9 42.4％

[0106] Experimental conclusion: Through the above five groups of experiments, it was verified that the technical solution of the present invention is significantly superior to the traditional technology in terms of nutritional functionality, product stability, digestion and absorption rate, sensory quality and maintenance of the biological activity of Jerusalem artichoke polysaccharide, which fully proves the authenticity and advancement of the technical effect of the present invention.

[0107] The above describes an embodiment of the present invention, but this embodiment is not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Ordinary technicians in this field can also make more forms of equivalent embodiments based on the inspiration of this embodiment, all of which are protected by this embodiment.

Claims

1. A processing technology for an instant plant-based beverage containing plant protein and dietary fiber, characterized in that: The following steps are involved: Step 1: Raw material pretreatment: Wash the raw materials twice to remove impurities and surface contaminants; Step 2: Grinding: Grind the wheat germ and soybeans using an 80-mesh sieve, controlling the temperature within the range of 25-35°C to obtain a plant protein slurry; Step 3: Sugar removal: subjecting xylitol to sugar removal at 60-70°C for 15 minutes to obtain a sweetener solution; Step 4: Mixing: Mix the plant protein slurry, sweetener solution and Jerusalem artichoke powder according to the formula ratio of water, 6% wheat germ, 5% red bean, 5% soybean, 4% Jerusalem artichoke powder and 4% xylitol; Step 5: High-pressure homogenization: high-pressure homogenization is performed at a pressure of 50 MPa to obtain an emulsion; Step 6: Filling: Fill and seal the cooled emulsion; Step 7: Sterilization: The product is sterilized by high temperature rotation at 121°C; Step 8: Heat storage treatment: heat treat the product at 85-95℃ for 48 hours; Step 9: Packing: Pack the products and ship them out.

2. The processing technology of a ready-to-eat plant-based beverage containing plant protein and dietary fiber according to claim 1, characterized in that: The refining process is controlled by using an 80-mesh fine screen to achieve sufficient crushing and homogenization of the raw materials while maintaining the structural integrity of nutritional components such as dietary fiber in the wheat germ.

3. The processing technology of the instant plant-based beverage containing plant protein and dietary fiber according to claim 2, characterized in that: The sugar removal process adopts a gradual temperature increase method to ensure that the xylitol molecules are fully combined with the water molecules.

4. The processing technology of the instant plant-based beverage containing plant protein and dietary fiber according to claim 2, characterized in that: The blending process adopts a liquid compounding and synergistic method of plant protein, and realizes the amino acid complementary effect through the synergistic ratio of wheat germ protein and bean protein.

5. The processing technology of the instant plant-based beverage containing plant protein and dietary fiber according to claim 1, characterized in that: The blending process uses a liquid extraction and stabilization method for Jerusalem artichoke-based functional polysaccharide to maintain the biological activity of Jerusalem artichoke polysaccharide during the blending process.

6. The processing technology of the instant plant-based beverage containing plant protein and dietary fiber according to claim 5, characterized in that: The high-pressure homogenization process adopts a multi-stage pressure increase method to perform mechanical shearing and emulsification treatment on the mixed slurry.

7. The processing technology of the instant plant-based beverage containing plant protein and dietary fiber according to claim 1, characterized in that: The heat storage treatment adopts constant temperature control technology to ensure uniform temperature distribution inside the product.

8. The processing technology of the instant plant-based beverage containing plant protein and dietary fiber according to claim 1, characterized in that: A cooling step is also included between step 5 and step 6: cooling the emulsion after high-pressure homogenization to about 50°C.

9. The processing technology of the instant plant-based beverage containing plant protein and dietary fiber according to claim 1, characterized in that: A quality inspection step is also included between step 4 and step 5: the mixed slurry after preparation is inspected for uniformity, Baume degree, etc.

10. A ready-to-eat plant beverage containing plant protein and dietary fiber, characterized in that: The instant plant beverage containing plant protein and dietary fiber is prepared by the processing technology of any one of claims 1-9.

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