Preparation method of zero-additive self-stabilizing flavor-enhancing almond-based plant milk

Abstract

The present invention discloses a method for preparing a zero-additive self-stabilizing flavor-enhancing almond-based plant milk, which relates to the technical field of plant milk production and preparation. The method comprises the following steps: (1) raw material screening and impurity removal; (2) moderate flavoring; (3) tissue softening and odor removal; (4) pulping; (5) reshaping the stabilization system; (6) enzyme inactivation and filtration; (7) micronization and stabilization; (8) non-thermal sterilization. The zero-additive self-stabilizing flavor-enhancing almond-based plant milk prepared by the present invention meets the consumer's pursuit of a more natural, green and additive-free vision, and also conforms to the current "clean label" concept. The preparation method adopted by the present invention is safe and environmentally friendly, has mild conditions, simple equipment, convenient operation, and good product quality, providing technical support for the preparation of zero-additive self-stabilizing flavor-enhancing almond-based plant milk.

Description

Technical Field

[0001] The present invention relates to the technical field of plant milk production and preparation, and in particular to a method for preparing a zero-additive, self-stabilizing, flavor-enhancing almond-based plant milk. Background Art

[0002] Plant-based milks are attracting significant attention for their safety (antibiotic-free), nutritional value (zero cholesterol and low saturated fat), humaneness (animal protection), and low carbon footprint (energy conservation and emission reduction). They are now an excellent choice for those seeking a healthy lifestyle, those with animal protein allergies, and those with lactose intolerance. Compared to traditional plant-based beverages, nut milks offer a superior taste, flavor, and physical and chemical properties, making them a popular choice among consumers.

[0003] Almonds are not only an important woody oil-bearing tree species in my country, but are also considered one of the world's four major tree nuts, along with walnuts, chestnuts, and cashews, and possess high edible and medicinal value. Almonds have a high nutritional value, being rich in oil (44-61%), protein (16-26%), total dietary fiber (11-14%), and numerous trace elements, such as α-tocopherol (vitamin E), calcium, and potassium. Unsaturated fatty acids account for over 90% of the total, which can lower cholesterol and lipoproteins in the human blood and play a preventive role in the development of hypertension and heart disease. Almonds also contain various trace elements essential to the human body, including a relatively rich source of vitamin E, which can neutralize free radicals produced by metabolism and has a certain antioxidant effect.

[0004] Almond-based plant milk has problems such as poor stability and easy stratification. Currently, the main way to solve these problems on the market is to add some exogenous emulsifiers to adsorb on the surface of newly formed oil droplets, thereby forming a protective layer to prevent oil droplets from agglomerating, or use thickeners to form a network to physically intercept particles. However, this is contrary to the general trend of consumers pursuing a more natural, green and additive-free product, and it is also not in line with the current "clean label" concept.

[0005] Therefore, it is necessary to invent an almond-based plant milk with zero additives and stable product. Summary of the Invention

[0006] Technical issues

[0007] Almond-based plant milk has poor stability, is easy to separate, has a single flavor, and has a rough taste. The almond-based plant milk currently on the market has more or less added one or more additives, which does not meet the consumers' pursuit of a more natural, green and additive-free vision, nor does it conform to the current "clean label" concept.

[0008] Technical Solution

[0009] The object of the present invention is to provide a method for preparing a zero-additive, self-stabilizing, flavored almond-based plant milk, comprising the following steps:

[0010] (1) Raw material screening and impurity removal: Screen and remove impurities from almond kernels, and select almond kernels that are free of pollution, mildew, and have full grains;

[0011] (2) Moderate aroma enhancement: Place the almond kernels preliminarily cleaned in step (1) in a medium- and short-wave infrared drying device for infrared pretreatment;

[0012] (3) Tissue softening and odor removal: soak the almond kernels pretreated with infrared radiation in step (2) in salt water;

[0013] (4) beating: grinding the almond kernels soaked in step (3) with water to obtain the almond-based plant milk primary product;

[0014] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating is adjusted to 6.5-7.5, and then flavor protease is added first, the temperature is adjusted to 45-60°C, and enzymatic hydrolysis is carried out for 20-40 minutes, and then the temperature is raised to 50-60°C, bromelain is added, and enzymatic hydrolysis is carried out for 20-40 minutes;

[0015] The total amount of flavor protease and bromelain added is 0.1-0.3% of the mass of the plant milk;

[0016] The mass ratio of flavor protease to bromelain is 2-4:1;

[0017] (6) Inactivation of enzymes and filtration: The plant milk after enzymatic hydrolysis in step (5) is subjected to inactivation of enzymes, and then rapidly cooled and filtered;

[0018] (7) Micronization and stabilization: homogenizing the plant milk slurry filtered in step (6);

[0019] (8) Non-thermal sterilization: The almond milk homogenized in step (7) is sealed and filled, and then placed in a common field pulse electric field processor for non-thermal sterilization to obtain a zero-additive self-stabilizing flavor-enhancing almond-based plant milk.

[0020] In one embodiment of the present invention, the infrared pretreatment temperature in step (2) is 80-160° C. and the time is 5-25 minutes.

[0021] In one embodiment of the present invention, the soaking time in the brine in step (3) is 0.5 to 3 hours, and the concentration of the brine is 1 to 1.5%.

[0022] In one embodiment of the present invention, the volume ratio of almond kernel to water in step (4) is 1:10 to 1:15.

[0023] In one embodiment of the present invention, during the refining in step (4), water needs to be preheated to 40-60° C., and then two refining steps (coarse grinding and fine grinding) are performed.

[0024] In one embodiment of the present invention, the total amount of flavor protease and bromelain added in step (5) is 0.2% of the mass of the plant milk.

[0025] In one embodiment of the present invention, the mass ratio of flavor protease to bromelain in step (5) is 3:1.

[0026] In one embodiment of the present invention, in step (7), the homogenization pressure is 30-60 MPa, the slurry temperature is 50-60° C., and the homogenization times are 2-3 times.

[0027] In one embodiment of the present invention, the electrode spacing of the common field pulse electric field processor in step (8) is 3 to 7 mm, and the processing time is 60 to 180 s.

[0028] The present invention provides a zero-additive, self-stabilizing, flavor-enhancing almond-based plant milk prepared by the above method.

[0029] Application of the zero-additive self-stabilizing flavor-enhancing almond-based plant milk provided by the present invention in the food field.

[0030] Beneficial effects

[0031] (1) The moderate fragrance enhancement - infrared pretreatment and biological enzymatic hydrolysis adopted in the present invention can promote the unfolding of protein and polypeptide chains, making the internal sulfhydryl groups and hydrophobic side chains previously buried in the core of the natural structure more exposed, increasing the ionizable groups, enhancing the molecular electrostatic repulsion ability, and strengthening the emulsion stability.

[0032] (2) The moderate flavoring method adopted by the present invention, namely infrared pretreatment, soaking, and bio-enzymatic hydrolysis, causes changes in protein structure and composition, improves protein solubility, and enhances flavor and nutritional value.

[0033] (3) The non-thermal sterilization method adopted by the present invention, namely pulsed electric field, can kill a large number of bacteria in a short time, thereby preserving more of the nutritional components and taste of the plant milk, without generating waste gas or wastewater, and is environmentally friendly, energy-saving, residue-free, safe and efficient.

[0034] (4) The zero-additive self-stabilizing flavored almond-based plant milk prepared by the present invention does not use exogenous emulsifiers or thickeners, and can remain stable during the shelf life without precipitation or fat floating.

[0035] (5) The zero-additive self-stabilizing flavored almond-based plant milk prepared by the present invention meets the consumers' pursuit of a more natural, green and additive-free vision, and is also in line with the current "clean label" concept.

[0036] (6) The preparation method adopted in the present invention is safe and environmentally friendly, has mild conditions, simple equipment, convenient operation, and good product quality, providing technical support for the preparation of zero-additive self-stabilizing flavor-enhancing almond-based plant milk. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 The effects of different treatment methods on the TSI of almond-based plant milk in the examples and comparative examples of the present invention are shown.

[0038] Figure 2 This is the reference spectrum of backscattered light of almond-based plant milk in Comparative Example 1 of the present invention.

[0039] Figure 3 This is the reference spectrum of backscattered light of the almond-based plant milk in Example 2 of the present invention.

[0040] Figure 4 This is the flavor chromatogram of the almond-based plant milk in Comparative Example 1 of the present invention.

[0041] Figure 5 This is the flavor chromatogram of the almond-based plant milk in Example 2 of the present invention. DETAILED DESCRIPTION

[0042] The present invention will be further described in detail below with reference to examples. However, the present invention is not limited to the scope of the embodiments. Without violating the purpose and essence of the present invention, any modification or replacement of the present invention shall fall within the scope of protection of the present invention.

[0043] Source of raw materials

[0044] Bromelain, enzyme activity ≥1200GDU / g; flavor protease, enzyme activity ≥500U / g; papain, enzyme activity 800U / g.

[0045] Detection method

[0046] 1. TSI value determination method:

[0047] The sample was placed in a dedicated sample bottle of the Turbiscan optical stability analyzer for testing. After sample preparation, about 20 mL of sample was taken and scanned in a cylindrical transparent glass bottle. Since the sample is opaque, the change in the backscattered light intensity signal after the sample has been placed for different periods of time is selected to reflect whether the sample has coalesced, aggregated, floated or precipitated. The instability index of the system is calculated using the software provided by the instrument. The calculation formula is:

[0048]

[0049] Where xi is the backscattered light intensity value (%) of the sample obtained by a single measurement at a certain height, xBS is the average value of xi measured after scanning the sample from top to bottom, and n is the total number of scans.

[0050] 2. Turbidity determination method:

[0051] An equal amount of almond-based plant milk was measured and diluted 50-fold with phosphate buffer solution (10 mM, pH 7.0). The phosphate buffer solution was used as a blank control. The absorbance at 600 nm was measured to calculate the turbidity of the almond-based plant milk. Each sample was measured three times. The turbidity calculation formula is:

[0052]

[0053] Where: A is the absorbance of almond-based plant milk after 50-fold dilution at 600 nm; V is the dilution factor (50); I is the optical path difference (0.01 m).

[0054] 3. Centrifugal sedimentation rate determination method:

[0055] Weigh a certain amount of plant milk into a centrifuge tube, centrifuge at 5000r / min for 15 minutes, pour off the supernatant, and wait for 30 minutes. Accurately weigh the precipitate mass, and use the sedimentation rate SR (sedimentation rate) to represent the stability of the system. The larger the SR value, the worse the stability.

[0056] The calculation formula of SR is as follows:

[0057]

[0058] Where:

[0059] m1—the mass of the sediment after centrifugation of the sample solution, in grams (g);

[0060] m2—The mass of the sample solution before centrifugation, in grams (g).

[0061] 4. Volatile flavor determination method:

[0062] HS-SPME conditions: Accurately take 5g of almond milk and place it in a 20mL headspace bottle. After inserting the rotor, quickly tighten the lid. Place the extraction bottle in a 60℃ water bath for 10 minutes. Insert the extraction head into the extraction bottle and adsorb while magnetically stirring for 30 minutes. The analysis time is 300 seconds.

[0063] GC-MS conditions: GC conditions: A DB-WAX column (30 m x 0.25 mm, 0.25 m) was used. The temperature program was as follows: initial temperature at 40°C, hold for 3 min; then, the temperature was increased at 5°C / min to 100°C; and finally, the temperature was increased at 10°C / min to 230°C, hold for 7 min; and injection was performed without splitting. MS conditions: ion source E source temperature at 230°C, interface temperature at 250°C, electron energy at 70 eV, scan range m / z 33–500, acquisition mode Scan.

[0064] Qualitative and quantitative analysis of flavor substances: Volatile substances can be qualitatively analyzed by comparing the results retrieved from the mass spectrometry database (NIST and WILEY database) with standard compounds.

[0065] 5. Sensory analysis method:

[0066] Table 1 Sensory evaluation standards for almond milk

[0067]

[0068] Example 1

[0069] (1) Raw material screening and impurity removal: Screen and remove the almond kernels, select the almond kernels that are free of pollution, mildew, and full of grains, and remove the broken and inferior kernels;

[0070] (2) Moderate aroma enhancement: Place the almond kernels preliminarily cleaned in step (1) in a medium- and short-wave infrared drying device for infrared pretreatment, with an infrared temperature of 90°C and an infrared time of 20 minutes;

[0071] (3) Tissue softening and odor removal: The almond kernels pretreated with infrared in step (2) are added to salt water and soaked for 2 hours. The salt water concentration is 1.5%. After absorbing water, the almond kernels become soft and the tissue structure is no longer tight. The insoluble matter in the pulping process is reduced, and the pulping rate is improved. At the same time, the phytic acid (odor, anti-nutritional component) in the almond kernels is also removed by water. The addition of salt makes the plant milk taste more fragrant, the sweetness is softer, and more nutrients are retained.

[0072] (4) beating: the almond kernels soaked in step (3) are placed in a wall breaking machine with 10 times the volume of ultrapure water for grinding. The ultrapure water is preheated to 50° C. in advance. The pulp is ground twice (coarse grinding and fine grinding) to obtain the almond-based plant milk product for later use;

[0073] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating is adjusted to 7, and then placed in an enzymatic hydrolysis tank. Food-grade flavor protease is first added at an enzyme addition amount of 0.05% (relative to plant milk) and an enzyme ratio of 3:1 (flavor protease: bromelain). The temperature is adjusted to 45°C and enzymatic hydrolysis is carried out for 30 minutes. Then the temperature is raised to 55°C and food-grade bromelain is added and enzymatic hydrolysis is carried out for 30 minutes. During the enzymatic hydrolysis process, the protein is hydrolyzed into small molecular proteins and amino acids, the protein content increases, and the average particle size decreases, which not only improves the solubility and emulsification stability, but also improves the nutritional value of almond milk and is also conducive to promoting the formation of flavor substances;

[0074] (6) Enzyme inactivation and filtration: The plant milk after enzymatic hydrolysis in step (5) is subjected to enzyme inactivation treatment, and then rapidly cooled and filtered through a 200-mesh sieve to remove insoluble solids in the almond kernels, resulting in a more delicate, smooth and mellow taste;

[0075] (7) Micronization and stabilization: Pour the plant milk slurry filtered in step (6) into a high-pressure homogenizer for homogenization. The slurry is preheated to 50°C in advance, the homogenization pressure is 40 MPa, and the homogenization times are 2 times. The almond milk is squeezed out from the slit of the homogenization valve under high pressure. The oil droplets, protein and other particles are micronized under the combined action of shear force, impact force and cavitation effect to form a uniform dispersion, thereby preventing fat from floating up and protein from settling, increasing the gloss of the plant milk and improving the stability of the plant milk. After homogenization, wait for cooling;

[0076] (8) Non-thermal sterilization: The almond milk homogenized in step (7) is sealed and filled, and then placed in a common field pulse electric field processor for non-thermal sterilization. The electrode spacing is 3mm and the processing time is 120s. A large number of bacteria are killed in a short time, and the nutritional components and taste of the plant milk are more retained, which is environmentally friendly and energy-saving. The finished product is then stored in a low-temperature environment.

[0077] The properties of the almond-based plant milk prepared in this example are as follows: turbidity 18005, centrifugal sedimentation rate 3.14%.

[0078] Example 2

[0079] Refer to Example 1, wherein only step (5) is adjusted as follows:

[0080] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating was adjusted to 7, and then placed in an enzymatic hydrolysis tank. Food-grade flavor protease was first added at an enzyme addition amount of 0.2% and an enzyme ratio of 3:1. The temperature was adjusted to 45°C and enzymatic hydrolysis was carried out for 30 minutes. Then, the temperature was raised to 55°C, and food-grade bromelain was added and enzymatic hydrolysis was carried out for 30 minutes.

[0081] The properties of the almond-based plant milk prepared in this example are as follows: turbidity 15013, centrifugal sedimentation rate 2.07%.

[0082] Example 3

[0083] Refer to Example 1, wherein only step (5) is adjusted as follows:

[0084] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating was adjusted to 7, and then placed in an enzymatic hydrolysis tank. Food-grade flavor protease was first added at an enzyme addition amount of 0.4% and an enzyme ratio of 3:1. The temperature was adjusted to 45°C and enzymatic hydrolysis was carried out for 30 minutes. Then, the temperature was raised to 55°C, and food-grade bromelain was added and enzymatic hydrolysis was carried out for 30 minutes.

[0085] The properties of the almond-based plant milk prepared in this example are as follows: turbidity 18176, centrifugal sedimentation rate 3.49%.

[0086] Example 4

[0087] Refer to Example 1, wherein only step (5) is adjusted as follows:

[0088] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating was adjusted to 7, and then placed in an enzymatic hydrolysis tank. Food-grade flavor protease was first added at an enzyme addition amount of 1.0% and an enzyme ratio of 3:1. The temperature was adjusted to 45°C and enzymatic hydrolysis was carried out for 30 minutes. Then, the temperature was raised to 55°C, and food-grade bromelain was added and enzymatic hydrolysis was carried out for 30 minutes.

[0089] The properties of the almond-based plant milk prepared in this example are as follows: turbidity 22479, centrifugal sedimentation rate 9.28%.

[0090] Example 5

[0091] Refer to Example 1, wherein only step (5) is adjusted as follows:

[0092] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating was adjusted to 7, and then placed in an enzymatic hydrolysis tank. Food-grade flavor protease was first added at an enzyme addition amount of 0.2% and an enzyme ratio of 1:3. The temperature was adjusted to 45°C and enzymatic hydrolysis was carried out for 30 minutes. Then, the temperature was raised to 55°C, and food-grade bromelain was added and enzymatic hydrolysis was carried out for 30 minutes.

[0093] The properties of the almond-based plant milk prepared in this example are as follows: turbidity 18733, centrifugal sedimentation rate 4.06%.

[0094] Example 6

[0095] Refer to Example 1, wherein only step (5) is adjusted as follows:

[0096] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating was adjusted to 7, and then placed in an enzymatic hydrolysis tank. Food-grade flavor protease was first added at an enzyme addition amount of 0.2% and an enzyme ratio of 1:1. The temperature was adjusted to 45°C and enzymatic hydrolysis was carried out for 30 minutes. Then, the temperature was raised to 55°C, and food-grade bromelain was added and enzymatic hydrolysis was carried out for 30 minutes.

[0097] The properties of the almond-based plant milk prepared in this example are as follows: turbidity 18064, centrifugal sedimentation rate 3.25%.

[0098] Example 7

[0099] Refer to Example 1, wherein only step (5) is adjusted as follows:

[0100] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating was adjusted to 7, and then placed in an enzymatic hydrolysis tank. Food-grade flavor protease was first added at an enzyme addition amount of 0.2% and an enzyme ratio of 5:1. The temperature was adjusted to 45°C and enzymatic hydrolysis was carried out for 30 minutes. Then, the temperature was raised to 55°C, and food-grade bromelain was added and enzymatic hydrolysis was carried out for 30 minutes.

[0101] The properties of the almond-based plant milk prepared in this example are as follows: turbidity 18189, centrifugal sedimentation rate 3.51%.

[0102] Comparative Example 1

[0103] With reference to Example 1, steps (2) and (5) were deleted, i.e., the moderate flavoring and stabilization system remodeling treatments were not performed. The remaining steps and conditions were the same as those in Example 1 to prepare almond-based plant milk.

[0104] The properties of the almond-based plant milk prepared in this comparative example are as follows: turbidity 34680, centrifugal sedimentation rate 15.27%.

[0105] Comparative Example 2

[0106] With reference to Example 1, step (5) was deleted, i.e., the stabilization system remodeling treatment was not performed. The remaining steps and conditions were the same as those in Example 1 to prepare almond-based plant milk.

[0107] The properties of the almond-based plant milk prepared in this comparative example are as follows: turbidity 30541, centrifugal sedimentation rate 14.86%.

[0108] Comparative Example 3

[0109] Referring to Example 1, the infrared pretreatment in step (2) of moderate flavoring is replaced by baking heat treatment, and step (5) is deleted. The stabilization system remodeling treatment is not performed. The remaining steps and conditions are the same as in Example 1 to prepare almond-based plant milk.

[0110] The properties of the almond-based plant milk prepared in this comparative example are as follows: turbidity 39750, centrifugal sedimentation rate 18.81%.

[0111] Comparative Example 4

[0112] Referring to Example 1, when only bromelain was added in step (5) and enzymatic hydrolysis was performed for 1 hour without using flavor protease, the remaining steps and conditions were the same as in Example 1 to prepare almond-based plant milk.

[0113] The properties of the almond-based plant milk prepared in this comparative example are as follows: turbidity 19004, centrifugal sedimentation rate 4.24%.

[0114] Comparative Example 5

[0115] Referring to Example 1, when only flavor protease is added in step (5) and enzymatic hydrolysis is carried out for 1 hour without using bromelain, the remaining steps and conditions are the same as in Example 1 to prepare almond-based plant milk.

[0116] The properties of the almond-based plant milk prepared in this comparative example are as follows: turbidity 19977, centrifugal sedimentation rate 5.46%.

[0117] Comparative Example 6

[0118] Referring to Example 1, the pulsed electric field non-thermal sterilization in step (8) was replaced by pasteurization treatment, and the remaining steps and conditions were the same as in Example 1 to prepare almond-based plant milk.

[0119] The properties of the almond-based plant milk prepared in this comparative example are as follows: turbidity 19802, centrifugal sedimentation rate 5.13%.

[0120] Comparative Example 7

[0121] Referring to Example 2, only step (5) is adjusted as follows:

[0122] (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating was adjusted to 7, and then placed in an enzymatic hydrolysis tank. Food-grade papain was first added at an enzyme addition amount of 0.2% and an enzyme ratio of 3:1. The temperature was adjusted to 45°C and enzymatic hydrolysis was carried out for 30 minutes. Then, the temperature was raised to 55°C, and food-grade bromelain was added and enzymatic hydrolysis was carried out for 30 minutes.

[0123] The properties of the almond-based plant milk prepared in this comparative example are as follows: turbidity 19335, centrifugal sedimentation rate 4.72%.

[0124] The moderate flavoring - infrared pretreatment, tissue softening, enzymatic hydrolysis process and enzymatic hydrolysis conditions, micronization process, and pulse non-thermal sterilization adopted by the present invention can reduce the TSI value, turbidity and centrifugal sedimentation rate of almond milk, improve the flavor and mouthfeel of the emulsion, and reasonably use the combined enzymatic hydrolysis of flavor protease and bromelain to improve the physical stability of the product (combined enzymatic hydrolysis is better than single enzyme enzymatic hydrolysis). The stability is optimal under the conditions of 0.2% enzyme addition, 3:1 enzyme ratio, and 60 min enzymatic hydrolysis time.

[0125] Table 2 Comprehensive parameter test results

[0126]

[0127]

[0128] Table 3 Sensory evaluation results

[0129]

[0130] Although the present invention has been disclosed above in terms of preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing a zero-additive self-stabilizing flavored almond-based plant milk, characterized in that: The following steps are included: (1) Raw material screening and impurity removal: Screen and remove impurities from almond kernels, and select almond kernels that are free of pollution, mildew, and have full grains; (2) Moderate aroma enhancement: Place the almond kernels preliminarily cleaned in step (1) in a medium- and short-wave infrared drying device for infrared pretreatment; the infrared pretreatment temperature is 80-160°C, and the time is 5-25 minutes; (3) Tissue softening and odor removal: soak the almond kernels after infrared pretreatment in step (2) in salt water; the soaking time in salt water is 0.5-3 hours, and the salt water concentration is 1-1.5%; (4) beating: adding water to the almond kernels soaked in step (3) and grinding them to obtain the almond-based plant milk primary product; (5) Reconstructing the stabilization system: The pH of the plant milk product obtained by beating was adjusted to 6.5-7.5, and then flavor protease was added. The temperature was adjusted to 45-60°C and enzymatic hydrolysis was performed for 20-40 min. Then, the temperature was raised to 50-60°C, bromelain was added, and enzymatic hydrolysis was performed for 20-40 min. The total amount of flavor protease and bromelain added is 0.1-0.3% of the mass of the plant milk; The mass ratio of flavor protease to bromelain is 2~4:1; (6) Inactivation of enzymes and filtration: The plant milk that has been enzymatically hydrolyzed in step (5) is subjected to inactivation of enzymes, and then rapidly cooled and filtered; (7) Micronization and stabilization: homogenize the plant milk slurry filtered in step (6); (8) Non-thermal sterilization: The almond milk homogenized in step (7) is sealed and filled, and then placed in a common field pulse electric field processor for non-thermal sterilization to obtain a zero-additive self-stabilizing flavor-enhancing almond-based plant milk.

2. The method according to claim 1, characterized in that In step (4), the volume ratio of almond kernel to water is 1:10 to 1:

15.

3. The method according to claim 1, characterized in that During the refining in step (4), water needs to be preheated to 40-60° C., and then refining is performed twice.

4. The method according to claim 3, characterized in that The two refining steps are coarse grinding and fine grinding.

5. The method according to claim 1, wherein In the step (5), the total amount of flavor protease and bromelain added is 0.2% of the mass of the plant milk; the mass ratio of flavor protease to bromelain is 3:

1.

6. The method according to claim 1, characterized in that In the step (7), the homogenization pressure is 30-60 MPa, the slurry temperature is 50-60° C., and the homogenization times are 2-3 times.

7. The method according to claim 1, characterized in that In step (8), the electrode spacing of the common field pulse electric field processor is 3-7 mm, and the processing time is 60-180 s.

8. A zero-additive, self-stabilizing, flavored almond-based plant milk prepared according to the method according to any one of claims 1 to 7.

9. Application of the zero-additive, self-stabilizing, flavor-enhancing almond-based plant milk as claimed in claim 8 in the food field.

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