Method for preparing pure plant-based coconut milk beverage from mixed bean milk

Abstract

The invention discloses a method for preparing a pure plant-based coconut milk beverage from mixed bean pulp, and belongs to the technical field of plant-based food processing. The method comprises the following steps: performing high-temperature drying on mixed beans, performing slight crushing, and removing bean hulls and germs to obtain bean endosperm; mixing the bean endosperm with boiling water, pulping and filtering to obtain raw soybean milk; sterilizing the raw soybean milk to obtain a soybean milk base material; hydrolyzing the soybean milk with protease under specific conditions to further improve flavor and protein functional characteristics; and then mixing the enzymolysis soybean milk with ingredients such as freshly squeezed coconut meat juice and cane sugar, and performing high-speed shearing, homogenization and UHT sterilization to prepare the pure plant-based coconut milk beverage.

Description

Technical Field

[0001] This invention relates to the field of plant-based food processing technology, and in particular to a method for preparing pure plant-based coconut milk beverage using mixed soybean pulp. Background Technology

[0002] Plant-based beverages have become a mainstream market trend due to their health and environmental benefits, with coconut milk drinks being particularly popular for their unique flavor. However, to mimic the rich taste and stable texture of animal dairy products, commercially available high-end coconut milk products generally rely on adding animal-derived proteins such as sodium caseinate, limiting their appeal to specific consumer groups, such as vegetarians.

[0003] Using legume proteins such as peas and chickpeas to replace animal proteins is an ideal solution. However, the direct use of legume raw materials has significant drawbacks: First, their inherent beany and astringent flavors, mainly due to the aldehydes and alcohols produced by lipoxygenase, can seriously interfere with the main flavor of coconut milk; second, their natural proteins lack sufficient functional properties (such as solubility and emulsification stability), which can easily lead to sedimentation, stratification, and a rough texture in complex beverage systems.

[0004] To address these issues, existing technologies typically employ physical deodorization methods (such as heat treatment) or single enzymatic hydrolysis. Physical methods may fail to completely remove off-flavors and offer limited improvement in protein function; while conventional single enzymatic hydrolysis processes (whether using proteases or flavor enzymes) often only address one aspect of the problem. Proteolysis may improve solubility and emulsification, but its ability to target and modify flavor compounds is insufficient; flavor enzyme treatment can enhance flavor, but its effect on improving protein functional properties is limited. More importantly, these technological approaches often aim to obtain homogeneous soybean-based raw materials through a single processing flow. However, a high-quality plant-based coconut milk beverage needs to simultaneously meet multiple and interrelated quality requirements, including pure flavor, rich taste, and system stability. Using a single-property base material for blending often involves trade-offs and compromises when harmonizing these multidimensional quality indicators, making it difficult to achieve optimal results in all aspects.

[0005] Currently, there is no existing technology research on plant-based coconut milk. Existing technologies, such as patents CN 112868958A (a fermented plant protein complex peptide beverage and its preparation method) and CN 117297035 A (a plant-based yogurt with flavor improved by soybean peptides and its preparation method), involve fermenting a mixture of soy milk and coconut milk. However, these methods are relatively complex and rely heavily on fermentation. Introducing fermentation not only increases the complexity of the production cycle, energy consumption, and process control, but more importantly, the acidity and fermented flavor substances inevitably produced during fermentation significantly interfere with or even mask the fresh, pure, and natural flavor characteristics that coconut milk aims for, making it difficult to meet the market's core demand for a high-quality, flavorful, pure plant-based coconut milk beverage. Therefore, developing a technology that eliminates the need for fermentation, simplifies the process, and effectively solves the flavor and functionality issues of mixed beans while perfectly integrating them with the flavor of coconut milk is of significant practical importance. Summary of the Invention

[0006] Technical issues There are two major problems in the production of pure plant-based coconut milk beverages: First, the inherent beany and astringent taste of mixed bean proteins will interfere with the main flavor of coconut milk and affect the product quality; second, existing physical deodorization or single enzymatic hydrolysis processes cannot simultaneously improve flavor and enhance protein function.

[0007] Technical content To address the aforementioned technical problems, this invention provides a method for preparing a pure plant-based coconut milk beverage using mixed soybean pulp, the method comprising the following steps: (1) Preparation of mixed bean soy milk: Mixed beans are used as raw materials, dried at high temperature, cooled and crushed to remove bean skin and germ, and bean endosperm is obtained. The bean endosperm is mixed with water and pulped, then filtered to obtain raw soy milk. Sterilization treatment is carried out to obtain soy milk base material. (2) Preparation of enzymatically hydrolyzed soy milk: Add protease to the soy milk base for hydrolysis. After hydrolysis, inactivate the enzyme to obtain enzymatically hydrolyzed soy milk. (3) Preparation of pure plant-based coconut milk: Take the enzymatically hydrolyzed soy milk obtained in step (2), add freshly squeezed coconut meat juice, sucrose and water, stir and then adjust the pH to neutral, then perform high-speed shearing, and finally perform high-pressure homogenization and UHT sterilization to obtain pure plant-based coconut milk beverage.

[0008] Furthermore, the mixed beans mentioned in step (1) include one or more of peas, chickpeas, and white kidney beans.

[0009] Furthermore, the high-temperature drying conditions described in step (1) are: drying at 90-110℃ for 1-3 hours.

[0010] Furthermore, the mass ratio of soybean endosperm to water in step (1) is 1:5-1:8.

[0011] Furthermore, the pulping temperature in step (1) is 80-100℃.

[0012] Furthermore, the pulping time in step (1) is 3-8 minutes.

[0013] Furthermore, the mesh size of the filter described in step (1) is 80-120 mesh.

[0014] Furthermore, the sterilization conditions described in step (1) are: heating the raw soy milk until the center temperature reaches 90-95℃ and maintaining it for 8-12 minutes.

[0015] Furthermore, the protease described in step (2) includes an alkaline protease or a flavor protease.

[0016] Furthermore, the amount of alkaline protease added is 2-12 × 10⁻⁶. -3 AU / g protein.

[0017] Furthermore, the amount of flavor protease added is 2-12 × 10⁻⁶. -3 AU / g protein.

[0018] Preferably, the amount of alkaline protease added is 3-6 × 10⁻⁶. -3 AU / g protein.

[0019] Preferably, the amount of flavor protease added is 3-6 × 10⁻⁶. -3 AU / g protein.

[0020] Furthermore, the protein content in the above-mentioned protease addition is calculated based on the protein content of the soy milk base.

[0021] Furthermore, when using alkaline protease for hydrolysis, the hydrolysis conditions are pH 7.5-8.5, 50-60℃, and a time of 10-20 minutes.

[0022] Furthermore, when using flavor protease for hydrolysis, the hydrolysis conditions are pH 6.0-7.0, 40-50℃, and a time of 30-40 minutes.

[0023] Furthermore, the enzyme inactivation conditions in step (2) are heating at 95-100℃ for 5-10 minutes.

[0024] Furthermore, in step (3), the total solids content of the freshly squeezed coconut juice is 35-40%, the fat content is 30-35% on a dry basis, and the protein content is 3-5% on a dry basis.

[0025] Furthermore, the preparation of freshly squeezed coconut juice in step (3) is as follows: take a fresh coconut, open the shell to take out the coconut meat, cut it into pieces, mix the coconut meat and water and blend for 5-8 minutes, and then filter to obtain freshly squeezed coconut juice.

[0026] Furthermore, in step (3), the mass ratio of enzymatically hydrolyzed soy milk to freshly squeezed coconut juice is 1:0.3-0.5.

[0027] Furthermore, in step (3), the mass ratio of enzymatically hydrolyzed soy milk to sucrose is 1:0.2-0.4.

[0028] Furthermore, in step (3), the mass ratio of enzymatically hydrolyzed soy milk to water is 1:3-5.

[0029] Furthermore, the substances used to adjust the pH in step (3) include baking soda, sodium citrate, or sodium carbonate; all of these substances are food grade.

[0030] Furthermore, the neutrality mentioned in step (3) is 6.5~7.5.

[0031] Furthermore, the rotational speed during high-speed shearing in step (3) is 13,000-15,000 rpm, and the shearing time is 40-80 seconds. Furthermore, the high-pressure homogenization pressure mentioned in step (3) is 40-45 MPa.

[0032] Furthermore, the UHT sterilization temperature in step (3) is 135-140℃, and the temperature is maintained for 10-20 seconds.

[0033] Furthermore, the pure plant-based coconut milk beverage described in step (3) contains 0.5-1 wt% protein, 6-7 wt% freshly squeezed coconut juice, 4-6 wt% sucrose, and the remainder is water.

[0034] The present invention also provides a pure plant-based coconut milk beverage prepared according to the above method.

[0035] Beneficial effects 1. This invention uses legume proteins such as peas and chickpeas to replace animal-derived proteins in commercially available products, avoiding dependence on animal ingredients and meeting the needs of specific consumer groups such as vegetarians and those with healthy diets, thus expanding the product's market reach. Simultaneously, through a combination of processes including removing the bean skin and germ and enzymatic hydrolysis, it effectively overcomes the inherent beany and astringent tastes of legumes, while improving the solubility and emulsification stability of natural proteins, avoiding issues such as sedimentation, layering, and a rough texture in beverage systems.

[0036] 2. The pure plant-based formula of this invention is natural and healthy, with no animal-derived ingredients and no added artificial stabilizers or flavor modifiers. It aligns with the mainstream consumer trend of health and environmental protection in the market. More importantly, it retains the natural nutrition of legume protein and coconut meat, with the protein content controlled within the appropriate range of 0.6-0.7%, taking into account both nutrition and drinking experience. Attached Figure Description

[0037] Figure 1 This is a process flow diagram for preparing pure plant-based coconut milk according to the present invention.

[0038] Figure 2 This is a comparison diagram of the pure plant-based coconut milk prepared in the embodiments and comparative examples of this invention. Detailed Implementation

[0039] To make the above-mentioned objects, features, and advantages of the present invention more apparent, the present invention will be described in detail below with reference to specific embodiments. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention. Modifications or substitutions made to the methods, steps, or conditions of the present invention without departing from the spirit and substance of the invention are all within the scope of the present invention.

[0040] Test methods 1. Protein content determination According to the Chinese national standard GB 5009.5-2016, the protein content of raw soybean milk was determined using the Kjeldahl method, with a protein conversion factor of 6.25.

[0041] 2. Flavor determination Sample pretreatment was performed as follows: 1.5 g of coconut milk was dissolved in 3.5 g of 16.0% NaCl solution to obtain coconut juice samples. HS-SPME was performed using PDMS (50 μm) SPME fiber (Shanghai Anpu, China) under the following conditions: extraction at 60 °C for 30 min with a stirring speed of 270 rpm.

[0042] GC-MS (SCION SQ 456, Bruker, Bremen, Germany) was performed on a fused silica capillary column DB-WAX (30 m × 0.25 mm, Agilent DB-WAX). The column was held at 40 °C for 3 min, and the oven temperature was increased from 40 °C to 90 °C at 5 °C / min, and then to 250 °C at 10 °C / min. During the run, the injector and detector temperatures were set to 250 °C in splitless mode. The mass spectrometer was operated in electron collision (EI) mode. The ionization energy, detector voltage, scan range, and scan rate used for analysis were 70 eV, 350 V, m / z 33–450, and 3.00 scans / s, respectively. Quantification was performed using the internal standard method.

[0043] 3. Particle size determination The particle size of pure plant-based coconut milk was measured at 25°C using a laser particle size analyzer (S3500, Microtrac, Montgomeryville, USA).

[0044] 4. Sensory evaluation The sample of packaged plant-based coconut milk was subjected to sensory evaluation using a 10-point scoring system. Ten sensory evaluators scored the color, aroma, and taste of the samples, and the scoring details are shown in Table 1.

[0045] Table 1

[0046] Source of raw materials Alkaline protease was purchased from Novozymes (China) Biotechnology Co., Ltd., with an enzyme activity of 2.4 AU / g; flavor protease was purchased from Novozymes (China) Biotechnology Co., Ltd., with an enzyme activity of 2.4 AU / g; neutral protease was purchased from Novozymes (China) Biotechnology Co., Ltd., with an enzyme activity of 0.8 AU / g; freshly squeezed coconut juice was purchased from Guangzhou Nan Yi Import & Export Trading Co., Ltd., with a total solids content of 38.3%, a fat content of 32.0% (dry basis), and a protein content of 3.1% (dry basis); sodium caseinate was purchased from Fonterra Group, New Zealand; unless otherwise specified, all other raw materials used in the examples and comparative examples were commercially available raw materials.

[0047] Example 1 (1) Preparation of mixed bean soy milk: Dried yellow peas were dried at 100℃ for 1 hour and then cooled to room temperature. They were then lightly crushed using a grinder to remove the bean skins and germs, resulting in bean endosperm. The bean endosperm was mixed with boiling water at a mass ratio of 1:6 and beaten for 5 minutes. The mixture was then filtered through a 100-mesh double-layer gauze to obtain raw soy milk. The raw soy milk was then sterilized to a core temperature of 95℃ and maintained for 10 minutes to obtain the soy milk base.

[0048] (2) Preparation of enzymatically hydrolyzed soy milk: Soy milk base was added to an enzymatic hydrolysis beaker, and the amount of alkaline protease added was 4.8 × 10⁻⁶. -3 AU / g protein was hydrolyzed for 15 minutes at pH 8.0 and 55℃. After hydrolysis, the enzymes were inactivated by boiling in water for 5 minutes to obtain enzymatically hydrolyzed soy milk.

[0049] (3) Preparation of pure plant-based coconut milk: Add 159.6g of enzymatically hydrolyzed soy milk (protein content 3.76%) obtained in step (2), 65g of freshly squeezed coconut juice, and 50g of sucrose to a 1L beaker and stir thoroughly until completely dissolved; use deionized water to make up to 1L, then add baking soda to adjust the pH to 7.0, and then perform high-speed shearing (14000 rpm, 60 seconds); finally, homogenize the mixture once under high pressure of 42 MPa, and use UHT to keep it at 135℃ for 20s, cool to 40-45℃, and fill to obtain pure plant-based coconut milk beverage.

[0050] The volatile aldehyde and alcohol content of pure plant-based coconut milk was measured to be 18.9 μg / kg, with an average particle size of 0.134 μm. The total sensory evaluation score was 23 points: color 8 points, odor 7 points, and taste 8 points.

[0051] Example 2 (1) Preparation of mixed bean soy milk: Dried yellow peas were dried at 100℃ for 1 hour and then cooled to room temperature. They were then lightly crushed using a grinder to remove the bean skins and germs, resulting in bean endosperm. The bean endosperm was mixed with boiling water at a mass ratio of 1:6 and beaten for 5 minutes. The mixture was then filtered through a 100-mesh double-layer gauze to obtain raw soy milk. The raw soy milk was then sterilized to a core temperature of 95℃ and maintained for 10 minutes to obtain the soy milk base.

[0052] (2) Preparation of enzymatically hydrolyzed soy milk: Soy milk base was added to an enzymatic hydrolysis beaker, and the amount of flavor protease added was 4.8 × 10⁻⁶. -3 AU / g protein was hydrolyzed for 30 minutes at pH 6.5 and 45℃. After hydrolysis, the enzymes were inactivated by boiling in water for 5 minutes to obtain enzymatically hydrolyzed soy milk.

[0053] (3) Preparation of pure plant-based coconut milk: Add 159.6g of enzymatically hydrolyzed soy milk (protein content 3.76%) obtained in step (2), 65g of freshly squeezed coconut juice, and 50g of sucrose to a 1L beaker and stir thoroughly until completely dissolved; use deionized water to make up to 1L, then add baking soda to adjust the pH to 7.0, and then perform high-speed shearing (14000 rpm, 60 seconds); finally, homogenize the mixture once under high pressure of 42 MPa, and use UHT to keep it at 135℃ for 20s, cool to 40-45℃, and fill to obtain pure plant-based coconut milk beverage.

[0054] The content of volatile aldehydes and alcohols in pure plant-based coconut milk was measured to be 33.2 μg / kg, and the average particle size of pure plant-based coconut milk was 0.142 μm. The total sensory evaluation score of pure plant-based coconut milk was 24 points: color 7 points, aroma 9 points, and taste 8 points.

[0055] Example 3 (1) Preparation of mixed bean soy milk: Dried chickpeas were dried at 100°C for 1 hour and then cooled to room temperature. They were then lightly crushed using a grinder to remove the bean skins and germs, resulting in bean endosperm. The bean endosperm was mixed with boiling water at a mass ratio of 1:6 and beaten for 5 minutes. The mixture was then filtered through a 100-mesh double-layer gauze to obtain raw soy milk. The raw soy milk was then sterilized to a core temperature of 95°C and maintained for 10 minutes to obtain the soy milk base.

[0056] (2) Preparation of enzymatically hydrolyzed soy milk: Soy milk base was added to an enzymatic hydrolysis beaker, and the amount of alkaline protease added was 4.8 × 10⁻⁶. -3 AU / g protein was hydrolyzed for 15 minutes at pH 8.0 and 55℃. After hydrolysis, the enzymes were inactivated by boiling in water for 5 minutes to obtain enzymatically hydrolyzed soy milk.

[0057] (3) Preparation of pure plant-based coconut milk: Add 159.6g of enzymatically hydrolyzed soy milk (protein content 3.76%) obtained in step (2), 65g of freshly squeezed coconut juice, and 50g of sucrose to a 1L beaker and stir thoroughly until completely dissolved; use deionized water to make up to 1L, then add baking soda to adjust the pH to 7.0, and then perform high-speed shearing (14000 rpm, 60 seconds); finally, homogenize the mixture once under high pressure of 42 MPa, and use UHT to keep it at 135℃ for 20s, cool to 40-45℃, and fill to obtain pure plant-based coconut milk beverage.

[0058] The volatile aldehyde and alcohol content in pure plant-based coconut milk was measured to be 15.6 μg / kg, and the average particle size of pure plant-based coconut milk was 0.137 μm. The total sensory evaluation score of pure plant-based coconut milk was 25 points: color 8 points, aroma 9 points, and taste 8 points.

[0059] Example 4 (1) Preparation of mixed bean soy milk: Dried chickpeas were dried at 100°C for 1 hour and then cooled to room temperature. They were then lightly crushed using a grinder to remove the bean skins and germs, resulting in bean endosperm. The bean endosperm was mixed with boiling water at a mass ratio of 1:6 and beaten for 5 minutes. The mixture was then filtered through a 100-mesh double-layer gauze to obtain raw soy milk. The raw soy milk was then sterilized to a core temperature of 95°C and maintained for 10 minutes to obtain the soy milk base.

[0060] (2) Preparation of enzymatically hydrolyzed soy milk: Soy milk base was added to an enzymatic hydrolysis beaker, and the amount of flavor protease added was 4.8 × 10⁻⁶. -3 AU / g protein was hydrolyzed for 30 minutes at pH 6.5 and 45℃. After hydrolysis, the enzymes were inactivated by boiling in water for 5 minutes to obtain enzymatically hydrolyzed soy milk.

[0061] (3) Preparation of pure plant-based coconut milk: Add 159.6g of enzymatically hydrolyzed soy milk (protein content 3.76%) obtained in step (2), 65g of freshly squeezed coconut juice, and 50g of sucrose to a 1L beaker and stir thoroughly until completely dissolved; use deionized water to make up to 1L, then add baking soda to adjust the pH to 7.0, and then perform high-speed shearing (14000 rpm, 60 seconds); finally, homogenize the mixture once under high pressure of 42 MPa, and use UHT to keep it at 135℃ for 20s, cool to 40-45℃, and fill to obtain pure plant-based coconut milk beverage.

[0062] The content of volatile aldehydes and alcohols in pure plant-based coconut milk was measured to be 26.3 μg / kg, and the average particle size of pure plant-based coconut milk was 0.141 μm. The total sensory evaluation score of pure plant-based coconut milk was 26 points: color 8 points, aroma 9 points, and taste 9 points.

[0063] Comparative Example 1 Referring to Example 1, step (2) of preparing enzymatically hydrolyzed soy milk is omitted, while the remaining steps remain unchanged.

[0064] The volatile aldehyde and alcohol content in plant-based coconut milk was measured to be 1849.0 μg / kg, the average particle size of the coconut milk was 0.129 μm, and the total sensory evaluation score of the coconut milk was 16 points: color 6 points, aroma 5 points, and taste 5 points.

[0065] Comparative Example 2 Referring to Example 3, step (2) of preparing enzymatically hydrolyzed soy milk is omitted, while the remaining steps remain unchanged.

[0066] The volatile aldehyde and alcohol content in pure plant-based coconut milk was measured to be 1650.1 μg / kg, the average particle size of pure plant-based coconut milk was 0.135 μm, and the total sensory evaluation score of pure plant-based coconut milk was 17 points: color 6 points, aroma 6 points, and taste 5 points.

[0067] Comparative Example 3 Referring to Example 1, the difference is that the bean skin and germ removal process was not performed in step (1), while the remaining steps remained unchanged.

[0068] The content of volatile aldehydes and alcohols in pure plant-based coconut milk was measured to be 55.7 μg / kg, and the average particle size of pure plant-based coconut milk was 0.205 μm. The total sensory evaluation score of pure plant-based coconut milk was 20 points: color 6 points, aroma 7 points, and taste 7 points.

[0069] Comparative Example 4 Referring to Example 3, the difference is that the bean skin and germ were not removed in step (1), while the rest of the steps remain unchanged.

[0070] The protein content of the soy milk before enzymatic hydrolysis was 4.42%, the volatile aldehyde and alcohol content of the pure plant-based coconut milk was 49.1 μg / kg, the average particle size of the pure plant-based coconut milk was 0.195 μm, and the total sensory evaluation score of the pure plant-based coconut milk was 21 points: color 6 points, aroma 8 points, and taste 7 points.

[0071] Comparative Example 5 Referring to Example 1, the difference is that the treatment of removing soybean skin and germ is not performed in step (1), and the preparation of enzymatically hydrolyzed soybean milk in step (2) is omitted, while the remaining steps remain unchanged.

[0072] The content of volatile aldehydes and alcohols in pure plant-based coconut milk was measured to be 2611.3 μg / kg. The average particle size of pure plant-based coconut milk was 0.224 μm. The total sensory evaluation score of pure plant-based coconut milk was 14 points: color 5 points, aroma 5 points, and taste 4 points.

[0073] Comparative Example 6 Preparation of sodium caseinate coconut milk: Add 7.1g sodium caseinate (84.5% protein content), 65g freshly squeezed coconut juice, and 50g sucrose to a 1L beaker and stir thoroughly until completely dissolved; bring the volume to 1L with deionized water, then add baking soda to adjust the pH to 7.0, and then perform high-speed shearing (14000 rpm, 60 seconds); finally, homogenize the mixture once under high pressure at 42 MPa, and maintain it at 135℃ for 20s using UHT, cool to 40-45℃, and bottle to obtain sodium caseinate coconut milk beverage.

[0074] The content of volatile aldehydes and alcohols in sodium caseinate coconut milk was determined to be 45.4 μg / kg, the average particle size of pure plant-based coconut milk was 0.126 μm, and the total sensory evaluation score of pure plant-based coconut milk was 25 points: color 9 points, aroma 8 points, and taste 8 points.

[0075] Comparative Example 7 Referring to Example 1, the difference is that the enzymatic hydrolysis time in step (2) is extended to 60 min, while the other steps remain unchanged.

[0076] The volatile aldehyde and alcohol content in pure plant-based coconut milk was measured to be 22.6 μg / kg. The average particle size of pure plant-based coconut milk was >100 μm, and it showed stratification and instability. The total sensory evaluation score of pure plant-based coconut milk was 16 points: color 7 points, aroma 7 points, and taste 2 points.

[0077] Comparative Example 8 Referring to Example 1, the difference is that in step (2), a neutral protease is used, with an addition amount of 4.8 × 10⁻⁶. -3 AU / g protein was hydrolyzed for 15 min at pH 7.0 and 50°C, while the remaining steps remained unchanged.

[0078] The content of volatile aldehydes and alcohols in pure plant-based coconut milk was measured to be 865.4 μg / kg. The average particle size of pure plant-based coconut milk was 0.154 μm. The total sensory evaluation score of pure plant-based coconut milk was 18 points: color 7 points, aroma 6 points, and taste 5 points.

[0079] The coconut milk beverages obtained from Examples 1, 2, 3, 4, Comparative Examples 1, 2, 3, 4, 5, 6, 7, and 8 were compared and tested. The test content and results are shown in Table 2. Table 2

[0080] Table 2 shows that peeling and germ removal effectively reduce the particle size of pure plant-based coconut milk beverages, enhancing their smoothness and stability. After peeling, the particle size of pea milk beverages decreased from 0.205 μm to 0.134 μm. The particle size of chickpea milk beverages decreased from 0.195 μm to 0.137 μm. Peeling, germ removal, and enzymatic hydrolysis effectively remove undesirable small-molecule flavor compounds such as aldehydes and alcohols from legume raw materials, resulting in beverages with a purer flavor.

[0081] The volatile aldehyde and alcohol content in pea coconut milk beverage without peeling, germ removal and enzymatic hydrolysis reached 2611.3 μg / kg. After peeling and germ removal of peas, this value decreased to 1849.0 μg / kg. After adding alkaline protease for enzymatic hydrolysis, this value decreased to 18.9 μg / kg.

[0082] For chickpea coconut milk beverages, the content of volatile aldehydes and alcohols in the beverage obtained after peeling, germ removal, and alkaline protease hydrolysis is 15.6 μg / kg. Without peeling and germ removal, this value rises to 49.1 μg / kg, and without alkaline protease hydrolysis, it rises to 1650.1 μg / kg. The content of volatile aldehydes and alcohols in the beverage obtained through alkaline protease hydrolysis is slightly lower than that in the beverage obtained through flavor protease hydrolysis.

[0083] In Comparative Example 7, increasing the alkaline protease hydrolysis time from 15 min to 60 min released excessive bitter amino acids, reducing the beverage's taste and causing the sensory evaluation score of the coconut milk beverage to decrease from 23 points in Example 1 to 16 points in Comparative Example 7. In Comparative Example 8, using neutral protease resulted in limited improvement due to insufficient hydrolysis efficiency; the content of volatile aldehydes and alcohols in the coconut milk remained at a high level of 865.4 μg / kg. Overall, the pure plant-based coconut milk beverage obtained in the examples of this invention is closest to the coconut milk beverage obtained using sodium caseinate in Comparative Example 6, with similar sensory evaluations, and the content of volatile aldehydes and alcohols in the coconut milk is even lower than that in the sodium caseinate coconut milk beverage of Comparative Example 6.

[0084] The embodiments described above are merely preferred embodiments of the present invention, and not an exhaustive list of all possible implementations of the present invention. Any obvious modifications made by those skilled in the art without departing from the principles and spirit of the present invention should be considered to be included within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing pure plant-based coconut milk beverage using mixed soybean pulp, characterized in that, The method includes the following steps: (1) Preparation of mixed bean soy milk: Mixed beans are used as raw materials, dried at high temperature, cooled and crushed to remove bean skin and germ, and bean endosperm is obtained. The bean endosperm is mixed with water and pulped, then filtered to obtain raw soy milk. Sterilization treatment is carried out to obtain soy milk base material. (2) Preparation of enzymatically hydrolyzed soy milk: Protease is added to the soy milk base for hydrolysis. After hydrolysis, the enzyme is inactivated to obtain enzymatically hydrolyzed soy milk. The protease is an alkaline protease or a flavor protease. The amount of protease added is 2-12×10⁻⁶. -3 AU / g protein; (3) Preparation of pure plant-based coconut milk: Take the enzymatically hydrolyzed soy milk obtained in step (2), add freshly squeezed coconut meat juice, sucrose and water, stir and then adjust the pH to neutral, then perform high-speed shearing, and finally perform high-pressure homogenization and UHT sterilization to obtain pure plant-based coconut milk beverage; the pure plant-based coconut milk beverage in step (3) has a protein content of 0.5-1wt%, a freshly squeezed coconut meat juice content of 6-7wt%, a sucrose content of 4-6wt%, and the remainder is water.

2. The method according to claim 1, characterized in that, The mixed beans mentioned in step (1) include one or more of peas, chickpeas, and white kidney beans.

3. The method according to claim 1, characterized in that, The mass ratio of soybean endosperm to water in step (1) is 1:5-1:8; the pulping temperature is 80-100℃; and the pulping time is 3-8 minutes.

4. The method according to claim 1, characterized in that, The sterilization conditions described in step (1) are: heating the raw soy milk until the center temperature reaches 90-95℃ and maintaining it for 8-12 minutes.

5. The method according to claim 1, characterized in that, The amount of protease added is 3-6 × 10⁻⁶. -3 AU / g protein.

6. The method according to claim 1, characterized in that, When using alkaline protease for hydrolysis, the hydrolysis conditions are pH 7.5-8.5, 50-60℃, and a time of 10-20 minutes.

7. The method according to claim 1, characterized in that, When using flavor protease for hydrolysis, the hydrolysis conditions are pH 6.0-7.0, 40-50℃, and time 30-40 minutes.

8. The method according to claim 1, characterized in that, In step (3), the total solids content of the freshly squeezed coconut juice is 35-40%, the fat content is 30-35% on a dry basis, and the protein content is 3-5% on a dry basis.

9. The method according to claim 1, characterized in that, In step (3), the rotation speed during high-speed shearing is 13000-15000 rpm, and the shearing time is 40-80 seconds; the high-pressure homogenization pressure is 40-45 MPa; the UHT sterilization temperature is 135-140℃, and it is maintained for 10-20 seconds.

10. A pure plant-based coconut milk beverage, characterized in that, The pure plant-based coconut milk beverage is prepared according to any one of claims 1-9.

Images