Composite vegetable protein beverage and preparation method thereof

Abstract

The invention provides a composite vegetable protein beverage and a preparation method thereof. The composite vegetable protein beverage comprises water and the following components in percentage by mass: 3-7% of pumpkin seed kernels, 0.5-2% of hazelnuts or pine nuts, 0.1-1.5% of almond kernels, 0.1-2% of soybean protein isolate and 0.1-2% of rice protein isolate, in addition, the solid content in the composite vegetable protein beverage is 8-12% by mass. Different nuts are compounded according to different restrictive amino acids, the content of essential amino acids in the prepared composite vegetable protein beverage and the protein nutritional value are improved, the taste is improved, the flavor is improved, the protein nutritional value of the product is finally improved, the flavor of the product is optimized, and the product power is enhanced. And the preparation process is simple, easy to store and transport, long in shelf life and suitable for large-scale production.

Description

Technical Field

[0001] The invention belongs to the field of food, and relates to a composite plant protein drink and a preparation method thereof, and specifically relates to a composite plant protein drink with high protein nutritional value and good flavor and a preparation method thereof. Background Art

[0002] In recent years, the growth rate of the plant protein beverage market has grown rapidly at a rate that exceeds the average growth rate of the beverage market, among which compound plant protein beverages have performed particularly well. Compound plant protein beverages are characterized by the compounding of multiple raw materials and rich and balanced nutrition. Hazelnuts, walnuts, almonds, peanuts, cashews and other nuts are high-quality sources of plant protein and also the largest category in the plant protein beverage category. However, these products on the market currently also have some shortcomings: 1) Nut protein is not a high-quality protein, and each has its shortcomings in the composition of essential amino acids. Most plant proteins have nutritional deficiencies such as insufficient lysine, threonine, and sulfur-containing amino acids. The amino acid score (AAS) based on adult nutritional needs is low, and the overall absorption and utilization in the human body is low, which is not conducive to maintaining the health of the body; 2) Most of them are based on 2 to 3 kinds of raw materials, and basically no other raw materials are added except sugar and stabilizers. It is completely the nutritional components of the nuts themselves. The product has a thin texture, a bland taste, and a single flavor, which makes it difficult to form purchase stickiness.

[0003] In order to improve the nutritional value and flavor of plant protein products, it is usually achieved by compounding animal and plant proteins, such as:

[0004] Reference 1 discloses a composite nutritional powder containing high-quality protein and its application. The composite nutritional powder comprises 72-76 parts of rice / rice flour, 3.8-4.6 parts of black rice / black rice flour, 6-9 parts of millet / millet flour, 7.8-9.2 parts of whole milk powder and 5.6-6.8 parts of soy protein isolate by weight. The composite nutritional powder of the invention is a mixture of animal and plant proteins, which can provide high-quality protein for the human body. It contains eight essential amino acids for the human body, and the composite nutritional powder gives full play to the complementary effect of proteins in various protein-containing foods, effectively improves the utilization rate of protein, and after proportioning, the composite nutritional powder makes the amino acid score closer to the model required by the human body, thereby improving the nutritional value of dietary protein.

[0005] Reference 2 discloses a composite plant protein beverage and a preparation method thereof, comprising walnut kernels, cashew kernels, sweet almonds, almond kernels, hazelnut kernels, peanut kernels, white sugar, milk powder, oatmeal powder, milk protein, soy protein, edible flavors and spices, maltodextrin, stabilizer, sodium carbonate or sodium bicarbonate, cocoa powder, and softened water; prepared through the steps of raw material pretreatment, baking, grinding, chemical processing, mixing and setting volume, homogenizing, sterilizing, and filling. It is rich in protein, dietary fiber, and minerals, has high nutritional value, is simple in preparation method, and can effectively retain the nutritional components of nuts.

[0006] It can be seen that the improvement of nutritional value and flavor of composite plant protein beverages (especially plant protein beverages with nuts as the main raw materials) is still not sufficient. Therefore, the present invention improves the amino acid score of the overall plant protein beverage by utilizing the different limiting amino acids of different nuts, and at the same time takes into account the improvement of taste and flavor, and finally improves the protein nutritional value of the product and optimizes the product flavor, and develops a composite plant protein beverage with high protein nutritional value and good flavor. There is no relevant report in this regard.

[0007] References:

[0008] Reference 1: CN104585753A

[0009] Reference 2: CN110463766A Summary of the invention

[0010] Problem that the invention aims to solve

[0011] The present invention intends to further improve the nutritional value and flavor of the current composite plant protein beverage. For example, the main raw materials of the composite nutritional powder in Reference 1 are cereals (a plant-derived raw material with a high starch content) and whole milk powder. Although it has an improved protein utilization rate, the protein nutritional value is not high (the essential amino acid score is less than 80), and there are still nutritional deficiencies of insufficient lysine and sulfur-containing amino acids (methionine and cystine); the main raw materials of the composite plant protein beverage in Reference 2 are nuts (a plant-derived raw material with a high protein content). Although it has a high protein content, the content about essential amino acids is not involved.

[0012] Therefore, the present invention attempts to compound nuts by utilizing the different limiting amino acids of different nuts. However, there are still obvious problems in this process. For example, due to the different nutritional parameters of different plant proteins, compounding different plant proteins may cause reactions between the combinations of different plant proteins, which may lead to a decrease in nutritional value and a deterioration in taste and flavor.

[0013] Therefore, the technical problem solved by the present invention is to provide a composite plant protein drink with high protein nutritional value and good flavor and a preparation method thereof, wherein the composite plant protein drink is made of nuts as the main raw material, and is compounded by using different nut raw materials, and supplemented with plant protein isolate powder (e.g., soy protein isolate powder and rice protein isolate powder), thereby obtaining a product with a complete variety of essential amino acids, sufficient quantity, and appropriate proportion of protein with high nutritional quality score, distinct and good flavor characteristics, while having high protein nutritional value of the product, maximizing the flavor and taste of the product, and improving the product strength. And its preparation method is relatively simple and suitable for large-scale production.

[0014] Solutions for solving problems

[0015] It has been found that the above technical problems can be solved by implementing the following technical solutions:

[0016] [1]. A composite plant protein beverage, wherein the composite plant protein beverage comprises water and the following components by mass:

[0017] 3-7% by mass of pumpkin seeds,

[0018] 0.5-2% by weight of hazelnuts or pine nuts,

[0019] 0.1-1.5% by mass of almonds,

[0020] 0.1 to 2% by mass of soy protein isolate, and

[0021] 0.1-2% by mass of rice protein isolate;

[0022] Furthermore, the solid content of the composite plant protein beverage is 8 to 12% by mass.

[0023] [2] The composite plant protein drink according to [1], wherein the mass ratio of the soy protein isolate to the rice protein isolate is 1:10 to 10:1.

[0024] [3] The composite plant protein beverage according to [1] or [2], wherein the composite plant protein beverage further comprises one or more of peanuts and walnuts.

[0025] [4] The composite plant protein drink according to any one of [1] to [3], wherein the first limiting amino acid of the composite plant protein drink is tryptophan.

[0026] [5]. The composite plant protein beverage according to any one of [1] to [4], wherein the composite plant protein beverage may further include a pH adjuster and one or more other functional ingredients.

[0027] [6]. The composite plant protein beverage according to [5], wherein the pH adjuster comprises one or more of sodium bicarbonate, sodium carbonate, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium citrate.

[0028] [7] The method for preparing a composite plant protein beverage according to any one of [1] to [6], wherein the method comprises:

[0029] Precooking step: comprising the step of putting the nut raw materials into water for precooking, wherein the nut raw materials include one or more of pumpkin seeds, hazelnuts, peanuts, almonds, pine nuts, and walnuts;

[0030] The grinding step includes mixing the pre-cooked nuts according to a certain proportion, adding water and grinding them to obtain a mixed pulp;

[0031] The auxiliary material dissolving step comprises dissolving a composite protein isolate powder in the mixed serum filtrate to obtain an isolate protein emulsion, wherein the composite isolate protein powder is a composite powder of soy isolate protein and rice isolate protein;

[0032] The preparation step comprises mixing the mixed emulsion and the separated protein emulsion uniformly, and then adjusting the pH value to 6.5-7.5 with a pH adjusting agent to obtain a slurry.

[0033] [8] The preparation method according to [7], wherein the pre-cooking step further includes a step of pre-treating the nut raw materials.

[0034] [9] The preparation method according to [7] or [8], wherein the preparation step further includes a volume setting step, a homogenization step, and a sterilization step.

[0035]

[10] . The preparation method according to [9], wherein

[0036] The homogenization conditions include: a homogenization temperature of 60 to 70°C and a homogenization pressure of 40 to 80 MPa;

[0037] The sterilization conditions include: a sterilization temperature of 135 to 150° C. and a sterilization time of 3 to 30 seconds.

[0038]

[11] . A food, wherein the food comprises or uses the composite plant protein drink according to any one of [1] to [6].

[0039] Effects of the Invention

[0040] Through the implementation of the above technical solution, the beneficial effects of the present invention are:

[0041] The experimental data of the present invention show that by selecting and scientifically proportioning the components, and utilizing the different limiting amino acids of different nuts for compounding, the essential amino acid content and protein nutritional value of the prepared composite plant protein beverage are improved, and the taste and flavor are improved at the same time, ultimately improving the protein nutritional value of the product, optimizing the product flavor, and enhancing the product strength. The production process is simple, easy to store and transport, long shelf life, and suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 The protein nutritional value scores of each embodiment and comparative example are shown. DETAILED DESCRIPTION

[0043] The following describes the embodiments of the present invention, but the present invention is not limited thereto. The present invention is not limited to the various structures described below, and various changes can be made within the scope of the invention claim, and the embodiments and examples obtained by appropriately combining the technical means disclosed in different embodiments and examples are also included in the technical scope of the present invention.

[0044] Unless otherwise stated, the units used in this specification are all international standard units, and the numerical values ​​and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

[0045] In this specification, the numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints numerical values ​​A and B.

[0046] In the present specification, a numerical range expressed using "above" or "below" means a numerical range including the number.

[0047] In this specification, the word "may" means both performing a certain process and not performing a certain process.

[0048] In the present specification, the use of "optional" or "optional / optionally" indicates that certain substances, components, execution steps, application conditions and other factors are used or not used.

[0049] In this specification, unless otherwise specified, the "normal temperature" or "room temperature" used generally refers to the temperature of 23±2°C.

[0050] In this specification, the unit names used are all international standard unit names, and unless otherwise stated, the "%" used indicates weight or mass percentage.

[0051] In this manual, the word "quantity" refers to "mass" unless otherwise specified.

[0052] In this specification, "comprising", "having", "including" or "containing" may mean inclusive or open-ended, not excluding additional, uncited elements or method steps. At the same time, "comprising", "having", "including" or "containing" may also mean closed, excluding additional, uncited elements or method steps.

[0053] In this specification, "about" is used to define the numerical range and parameters of the present invention. All numerical values ​​are approximate, and the specific relevant numerical values ​​are presented as accurately as possible. Unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in the present invention are modified by "about". Here, "about" usually means that the actual value is within ±5%, ±3%, ±1% or ±0.5% of a particular value or range.

[0054] In this specification, the references to "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc., mean that the specific elements (e.g., features, structures, properties and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0055] In this specification, the "essential amino acids" mentioned refer to amino acids that are essential to the human body but cannot be synthesized by itself, or the synthesis rate cannot meet the needs of the body, and must be supplied by food protein. For adults, there are usually 8 essential amino acids, namely: tryptophan, isoleucine, threonine, valine, lysine, leucine, sulfur-containing amino acids (methionine and cystine), and aromatic amino acids (phenylalanine and tyrosine).

[0056] The primary purpose of the present invention is to provide a composite plant protein beverage, specifically, a composite plant protein beverage with high protein nutritional value and good flavor.

[0057] The present invention is mainly based on the following insights:

[0058] Different plant proteins have different nutritional parameters. Compounding different plant proteins can balance the nutritional value of the product and improve the taste and texture of the product. However, the combination of different plant proteins may react. How to prevent the combination of plant proteins from causing a decrease in nutritional value and a deterioration in taste and flavor. The present invention unexpectedly discovered that by studying the combination and ratio of plant proteins and controlling the first limiting amino acid of the final product to tryptophan, it is possible to prevent the combination of plant proteins from causing a decrease in nutritional value and a deterioration in taste and flavor. In addition, by using an appropriate amount of isolated protein powder, the high nutritional value of the protein in the product can be maintained without having a negative impact on flavor and taste.

[0059] <First aspect>

[0060] In a first aspect of the present invention, a composite plant protein drink based on nuts and isolated proteins is provided, wherein different plant proteins are compounded to obtain a composite plant protein drink having high protein nutritional value and good flavor.

[0061] The composite plant protein drink of the present invention, in addition to water, also includes: pumpkin seeds, hazelnuts (or pine nuts), almonds, soy protein isolate and rice protein isolate. By mixing the various components, a composite plant protein drink with substantially uniform ingredients is obtained; and the solid content of the composite plant protein drink is 8 to 12% by mass.

[0062] In some specific embodiments, the composition of the composite plant protein beverage also includes one or more of peanuts and walnuts.

[0063] (Other components)

[0064] The composite plant protein beverage of the present invention may optionally include other components in addition to the above components. In some specific embodiments, the other components include: one or more of a pH regulator, a functional ingredient, and the like.

[0065] In some embodiments, the pH adjuster includes one or more of sodium bicarbonate, sodium carbonate, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium citrate.

[0066] In principle, there is no particular limitation on the functional ingredients of the present invention as long as they are within a safe dosage range, and they may be, for example, nutritional additives, flavor additives, and the like.

[0067] In some embodiments, the functional ingredients may include one or more of sweetening ingredients, functional extracts, vitamins / trace elements, and food additives.

[0068] There is no particular limitation on the sweet ingredients that can be used in the present invention, as long as they are sweet ingredients commonly used in food. In some specific embodiments, the sweet ingredients include glucose, fructose syrup, trehalose, sucrose, maltose, solid corn syrup, fructose, isomaltooligosaccharides, oligofructose, oligogalactose, inulin, sorbitol, mannitol, erythritol, maltitol, lactitol, xylitol, steviol glycosides, acesulfame potassium, aspartame and sucralose.

[0069] There is no particular limitation on the functional extract that can be used in the present invention as long as it is a functional extract commonly used in food.

[0070] In addition, there are no particular restrictions on vitamins or trace elements, and the vitamins are selected from vitamin A, β-carotene, vitamin D3, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , vitamin C, pantothenic acid, folic acid, niacin, choline, inositol, biotin or one or more; trace elements may be iodine, iron, magnesium, copper, zinc, selenium, etc.

[0071] There is no particular limitation on the food additives, and food coloring, flavoring agents, stabilizers, antioxidants, etc. may be used as needed.

[0072] (Composition and properties)

[0073] The composite plant protein beverage of the present invention can more easily obtain the desired nutritional value, taste, flavor and other characteristics of the present invention by satisfying the following composition.

[0074] Specifically, based on the total mass of the composite plant protein beverage of the present invention:

[0075] The content of the pumpkin seed kernel is 3-7% by mass, preferably 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7% by mass, etc. When the amount of pumpkin seed kernel is too low, the protein nutritional quality of the final product is insufficient, and when the amount of pumpkin seed kernel is too high, it is easy to cause uneven dispersion of ingredients in the final product, resulting in deterioration of taste and viscosity.

[0076] The content of the hazelnut (or pine nut) is 0.5-2% by mass, for example, 0.5%, 0.8%, 1%, 1.3%, 1.5%, 1.8%, 2%, etc. In the present invention, when the content of the hazelnut (or pine nut) is controlled within this range, the final composite plant protein beverage can be given a better aroma and taste.

[0077] The content of almonds is 0.1-1.5% by mass, for example, 0.3%, 0.5%, 0.8%, 1%, 1.3%, 1.5%, etc. In the present invention, when the content of almonds is controlled within this range, the final composite plant protein beverage can be given better protein nutritional quality and flavor.

[0078] The content of the soy protein isolate is 0.1-2% by mass, for example, 0.3%, 0.5%, 0.8%, 1%, 1.3%, 1.5%, 1.8%, 2%, etc. In the present invention, when the content of the soy protein isolate is controlled within this range, the final composite plant protein beverage can be given better protein nutritional quality and flavor.

[0079] The content of the rice protein isolate is 0.1-2% by mass, for example, 0.3%, 0.5%, 0.8%, 1%, 1.3%, 1.5%, 1.8%, 2%, etc. In the present invention, when the content of the rice protein isolate is controlled within this range, the final composite plant protein beverage can be given better protein nutritional quality and flavor.

[0080] In some specific embodiments, the mass ratio of the soy protein isolate to the rice protein isolate is 1:10 to 10:1, preferably 1:5 to 5:1, more preferably 1:2 to 2:1, for example, it can be 1:9, 1:8, 1:7, 1:6, 1:4, 1:3, 1:1, 3:1, 4:1, 6:1, 7:1, 8:1, 9:1, etc.

[0081] The content of the functional component is not particularly limited, but the amount used may be generally 2% by mass or less, preferably 1.5% by mass or less, and more preferably 0.1 to 1% by mass.

[0082] Furthermore, for the composite plant protein beverage of the present invention, it is important to control its final first limiting amino acid. It has been found that controlling the first limiting amino acid of the final product to be tryptophan can enable the composite plant protein beverage of the present invention to obtain better protein nutritional quality, while taking into account the rich flavor of the nut raw material itself, thereby obtaining a product with good flavor and high protein nutritional value.

[0083] Furthermore, for the composite plant protein beverage of the present invention, in some preferred embodiments, it has a protein nutritional value score of more than 80, more preferably, a protein nutritional value score of 82-105, for example, 85, 89, 92, 95, 98, 100, 102, etc.; at the same time, it also has a sensory evaluation score of more than 40 (the full score is 60), more preferably, a sensory evaluation score of 42-60, for example, 42.5, 42.7, 42.8, 45, 46, 48, 50, 50.6, 52, 54, 56, 58, etc.

[0084] <Second Aspect>

[0085] In the second aspect of the present invention, a method for preparing the composite plant protein beverage according to the first aspect of the present invention is provided. It should be noted that, in principle, there is no particular restriction on how to obtain the composite plant protein beverage according to the first aspect of the present invention, but the following method can more easily obtain the composite plant protein beverage defined in the first aspect of the present invention.

[0086] Specifically, the preparation method in the second aspect of the present invention may include the following steps: a pre-cooking step, a pulping step, an auxiliary material dissolving step and a mixing step, and optionally, also includes one or more steps of a pre-treatment step, a volume setting step, a homogenization step and a sterilization step.

[0087] Preprocessing steps

[0088] In some embodiments, the pretreatment step is a step of washing the nut raw material with water and draining the water. The water used in the pretreatment step may be tap water, groundwater, etc., and is not particularly limited. However, from the viewpoint of preventing precipitation of protein contained in the nuts, it is preferred to use water containing only a small amount of metal ions, such as soft water.

[0089] In addition, from the perspective of improving product quality and enhancing the taste of the food, the pretreatment may also include a step of removing impurities from the nuts. Removing impurities refers to the step of removing impurities such as bad nuts and stones that are mixed in the nuts and affect the product quality or taste of the food, which can be carried out by the impurity removal methods commonly used in food processing.

[0090] In some specific embodiments, the nut raw materials include one or more of pumpkin seeds, hazelnuts, peanuts, almonds, pine nuts, and walnuts.

[0091] Pre-cooking step

[0092] The precooking step of the present invention mainly involves precooking the pretreated nut raw materials in water of 2 to 10 times, preferably 2 to 5 times the mass of the nut raw materials, at 90 to 100° C., preferably 95 to 100° C., so as to enable better grinding.

[0093] In some specific embodiments, from the perspective of preparing a composite plant protein beverage with excellent taste and high protein nutritional value, it is preferred to keep warm for 2 to 10 minutes, preferably 4 to 8 minutes after pre-cooking.

[0094] Refining steps

[0095] The refining step of the present invention mainly involves mixing the above-mentioned pre-cooked nut raw materials in a certain weight ratio and then grinding them to obtain a mixed slurry. The grinding can be performed at least once, for example, once, twice or more times. When performed multiple times, the grinding rate of each time can be the same or different. For example, when grinding twice, the grinding rate can be 3000-5000r / min. The grinding can be performed using a grinder that can be used in the food industry. In a specific embodiment, the grinding is performed using a colloid mill. Multiple colloid mill refining is beneficial to sufficient grinding on the one hand, and the fineness uniformity of the prepared slurry is better and the stability is improved. On the other hand, the shear force of the grinding promotes the precipitation of nutrients in the nuts, improves the taste and aroma of the product, and at the same time, under the action of the shear force, the slurry particles become finer and the adhesion between the particles is enhanced, thereby improving the stability of the slurry.

[0096] In some embodiments, the mixed slurry obtained in the above-mentioned refining step can be directly used to prepare the composite plant protein beverage of the present invention, but from the perspective of improving product quality and enhancing the edible taste, the preparation method of the present invention preferably further includes a deslagging step after the above-mentioned refining step. The deslagging step is a step of removing the residue in the mixed slurry obtained in the above-mentioned refining step. The deslagging method commonly used in the food industry can be adopted. As a specific embodiment, the mixed slurry obtained in the above-mentioned refining step can be filtered through a 60-100 mesh screen to remove the slag, and the mixed slurry filtrate after deslagging is obtained.

[0097] Furthermore, from the perspective of preparing a composite plant protein beverage with excellent taste and high protein nutritional value, the preparation method of the present invention preferably also includes a step of dissolving auxiliary materials.

[0098] Excipient dissolution step

[0099] The auxiliary material dissolving step of the present invention mainly comprises a step of obtaining the protein separation emulsion by dissolving the composite protein separation powder in the mixed serum filtrate prepared in the above-mentioned refining step.

[0100] In some embodiments, the mixed serum filtrate prepared in the above-mentioned refining step is mixed with the isolated protein powder in a mass ratio of 10:1 to 50:1, preferably 20:1 to 40:1, and stirred at a temperature that does not denature the proteins in the mixed serum filtrate and the composite isolated protein powder, for example, at a temperature of 40 to 60° C., preferably 50 to 60° C., until an emulsion is formed. The stirring time is not particularly limited, as long as the isolated protein powder is dissolved to form an emulsion, for example, 15 to 30 minutes, preferably 15 to 20 minutes.

[0101] From the perspective of preparing a composite plant protein beverage with excellent taste and high protein nutritional value, the composite isolated protein powder used in the present invention is a powder prepared by compounding soy protein isolate and rice protein isolate.

[0102] In addition, the preparation method of the present invention also includes preparing a composite plant protein beverage by subjecting the mixed serum filtrate obtained in the above-mentioned refining step and the isolated protein emulsion obtained in the above-mentioned auxiliary material dissolution step to a blending step, a volume setting step, a homogenization step and a sterilization step.

[0103] Provisioning steps

[0104] In the preparation step of the present invention, the mixed serum filtrate obtained in the above-mentioned refining step and the separated protein emulsion obtained in the above-mentioned auxiliary material dissolution step are mainly stirred at 50-60°C for 10-15min until they are uniformly mixed, and then the slurry is adjusted to pH 6.5-7.5 with a pH adjuster, preferably a step of pH 6.8-7.2. The pH adjuster used in the present invention is also called an acidity regulator, which is used to adjust the pH of the solution to a desired value. As a pH adjuster that can be used in the present invention, it is preferred to use a pH adjuster whose effect does not deteriorate the taste of the composite plant protein drink of the present invention. As such a pH adjuster, sodium bicarbonate, sodium tripolyphosphate, and dipotassium hydrogen phosphate can be cited. They can be used alone or in combination of two or more.

[0105] Volume setting steps

[0106] The step of fixing the volume of the present invention mainly involves adding water to the slurry prepared in the preparation step to fix the volume to the desired volume. Preferably, water is added to fix the volume to 100%, and stirred until the mixture is uniformly mixed, so that the solid content in the composite plant protein beverage is 8 to 12% by mass. From the perspective of improving product quality, after the fixing the volume step, it is preferred to perform testing and sensory evaluation, and then filter through a 60 to 200 mesh sieve for subsequent steps.

[0107] Homogenization step

[0108] In the homogenization step of the present invention, the slurry after constant volume is heated to 60-70°C, preferably 65-70°C, and then the homogenization step is performed. The homogenization can be performed at least once, for example, once, twice or more times. When it is performed multiple times, the homogenization temperature and homogenization pressure of each time can be the same or different. For example, when the homogenization is performed twice, the homogenization pressure can be: 40-80MPa for the first time and 40-80MPa for the second time. By performing multiple homogenization treatments on the slurry, the uniformity and stability of the slurry are further improved.

[0109] Sterilization steps

[0110] The sterilization step of the present invention mainly includes the step of sterilizing the slurry after the homogenization step. The above sterilization can adopt the sterilization method commonly used in the art. For example, ultra-high temperature instantaneous sterilization (UHT sterilization), pasteurization, radiation sterilization (for example, by ionizing radiation such as γ or electron beam sterilization), filtration sterilization, high pressure sterilization, electric field pulse sterilization or a combination thereof can be adopted. The present invention preferably sterilizes the homogenized slurry through a UHT sterilization device under the following conditions: temperature 135-150°C, preferably 140-145°C; time 3-30s, preferably 3-15s, more preferably 4-8s.

[0111] Additional Steps

[0112] The preparation method of the present invention is not limited to the above steps, and other steps may be included as needed within the scope that does not affect the effect of the present invention. For example, in order to improve product reliability, the preparation method of the present invention may further include an aseptic filling step and a finished product step. The aseptic filling step is a step of aseptically filling the slurry prepared by the above steps into a packaging container. As a packaging container, there is no particular limitation as long as it is a packaging container that can be used in the food industry. The finished product step refers to the step of loading the filled product into a warehouse after online inspection, coding, boxing, coding, and palletizing as needed.

[0113] <Third Aspect>

[0114] In a third aspect of the present invention, a food is provided, which uses or includes the composite plant protein drink according to the first aspect of the present invention.

[0115] In some specific embodiments, the food may be a liquid food at room temperature.

[0116] In addition, the food of the present invention is suitable for all people in principle, especially for people with weak gastrointestinal function, or those who are allergic to animal protein, and vegetarians, etc. The components in the food can also be adjusted accordingly for people with different characteristics.

[0117] Example

[0118] The embodiments of the present invention will be described in detail below in conjunction with the examples, but those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. If no specific conditions are specified in the examples, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be obtained commercially.

[0119] The following is the method for measuring the product in the specific embodiment:

[0120] Detection of essential amino acid content: Take the homogenized compound plant protein beverage liquid and detect the essential amino acid content (mg / g) therein. The essential amino acids detected include threonine, valine, methionine + cysteine, isoleucine, leucine, phenylalanine + tyrosine, lysine, and tryptophan.

[0121] Calculation of amino acid score: The essential amino acid unit content in the compound plant protein drink is detected and compared with the unit content of a certain essential amino acid recommended by the Food and Agriculture Organization of the United Nations, and the various essential amino acid scores of the compound plant protein drink are calculated. The calculation formula is as follows:

[0122]

[0123] The essential amino acid with the lowest amino acid score is called the first limiting amino acid. Based on the amino acid score of each essential amino acid in the compound plant protein drink, the score of the first limiting amino acid is used as the protein nutritional value score of the compound plant protein drink.

[0124] The present invention will be further described below through specific embodiments.

[0125] Embodiment 1:

[0126] A method for preparing a composite plant protein drink comprises the following steps:

[0127] The preparation raw materials include: pumpkin seed kernels, hazelnuts, peanuts, almonds, soy protein isolate and rice protein isolate.

[0128] 1) Pretreatment of nut raw materials: Take a certain amount of nuts (pumpkin seeds, hazelnuts, peanuts, almonds), wash them with cold water and drain them.

[0129] 2) Precooking: Precook the nuts (dry weight) with 5 times hot water (95-100°C) and keep warm for 5 minutes.

[0130] 3) Grinding: The pre-cooked nuts are mixed in different adding proportions and transferred to the first colloid mill with the pre-cooking water, and then passed through the second colloid mill with a colloid mill speed of 4000r / min to obtain a mixed milk; wherein, the adding proportion of each nut is as follows: pumpkin seed kernel 5.5%, hazelnut 1.5%, peanut 0.5%, almond kernel 0.5%.

[0131] 4) Dissolving auxiliary materials: Take part of the mixed serum filtrate (the mass is 30 times of the mass of the isolated protein powder) and add it to the auxiliary material dissolving tank, evenly put into the isolated protein powder (1% of soy protein isolate and 1% of rice protein isolate), stir at 50-60° C. for 15-20 min to obtain the isolated protein emulsion.

[0132] 5) Preparation: Add the mixed serum filtrate and the separated protein emulsion to the preparation tank in sequence, stir at 50°C for 15 minutes until the mixture is uniformly mixed, and then adjust the pH value to 7.0 with sodium bicarbonate.

[0133] 6) Volume adjustment: Add water to the mixing tank to make up to 100% (wherein the total amount of isolated protein powder and various nuts added is 10%), keep stirring until the mixture is evenly mixed, and proceed to the next step after the test and sensory evaluation are qualified.

[0134] 7) Homogenization: Homogenize at 65°C, twice (homogenization pressure is 60 MPa).

[0135] 8) Sterilization: Ultra-high temperature instantaneous sterilization at 142°C for 5 seconds.

[0136] Embodiment 2~6:

[0137] Examples 2 to 6 are also specific examples of preparing composite plant protein beverages. Except that the raw materials are added in the proportions shown in Table 1, other parameters and preparation methods are the same as those of Example 1.

[0138] Comparative Examples 1 to 7:

[0139] In Comparative Examples 1 to 7, except that the raw materials were added in the proportions shown in Table 1, other parameters and preparation methods were the same as those in Example 1.

[0140] Table 1. Ratios of raw materials in Examples 1 to 6 and Comparative Examples 1 to 7

[0141]

[0142] Test example:

[0143] 1. The amino acid scores and protein nutritional value scores of each embodiment and comparative example are as follows: Figure 1 And as shown in Table 2.

[0144] Table 2. Amino acid scores and protein nutritional value scores of various embodiments and comparative examples

[0145]

[0146] It can be seen from Table 2 that the first limiting amino acid in each embodiment is tryptophan, and the first limiting amino acid in each comparative example is tryptophan or lysine. Therefore, the key to improving the protein nutritional value score of the composite plant protein drink is to increase the content of tryptophan and lysine therein.

[0147] Depend on Figure 1 It can be known that the protein nutritional value scores of embodiments 1 to 6 and comparative example 6 are all above 80 points, and the protein nutritional value scores of comparative examples 1, 3, and 4 are below 80 points. By comparing the composition differences of raw materials, it can be analyzed that soy protein isolate and rice protein isolate can effectively improve the protein nutritional value score of plant protein beverage, and the composite use effect of the two is better. On the other hand, the protein nutritional quality score of embodiment 4 is above 80 points, and the scores of comparative examples 2 and 7 are lower than 80 points. By comparing the composition differences of raw materials, it can be analyzed that the addition of pumpkin seeds in the ingredients also has an important impact on the protein nutritional value score of the product. Judging from the angle of improving the protein nutritional value score, soy protein isolate and rice protein isolate are suitable for composite use.

[0148] 2. Organize 30 professional flavor reviewers to review the samples of Examples 1 to 6 and Comparative Examples 1 to 7. The full score of each index is 20, and the sum of the scores of each index is the overall sensory score. The higher the score, the better the overall flavor. The sensory scoring standard is shown in Table 3, and the sensory scoring results are shown in Table 4.

[0149] Table 3. Sensory scoring standards

[0150]

[0151] Table 4. Sensory evaluation scores of products in various embodiments and comparative examples

[0152] Group fragrance taste texture Total score Example 1 18.8 18.5 18.1 55.4 Example 2 18.7 18.6 18.3 55.6 Example 3 16.4 15.9 18.3 50.6 Example 4 15.3 15.2 12.2 42.7 Example 5 14.4 10.4 16.7 42.8 Example 6 18.5 17.9 18.1 46.0 Comparative Example 1 18.6 18.7 17.9 54.5 Comparative Example 2 17.8 14.1 17.5 49.4 Comparative Example 3 18.1 17.6 16.8 52.5 Comparative Example 4 16.3 11.6 9.8 37.7 Comparative Example 5 18.2 17.9 18.1 54.2 Comparative Example 6 11.6 10.3 17.7 39.6 Comparative Example 7 11.3 10.4 18.1 39.8

[0153] As shown in Table 4, the overall sensory test scores of Examples 1 and 2 are the highest (higher than 55), with typical nutty aroma, pure and rich aroma, no bad smell and taste, suitable viscosity, delicate and smooth taste, and no granularity. The sensory test scores of Example 3, Comparative Examples 1 to 3, and 5 are relatively high (49 to 55), but there are gaps between them. The sensory evaluation scores of Comparative Examples 6 to 7 are relatively low (lower than 40), indicating that the addition of hazelnuts and pine nuts has a greater impact on the aroma and taste of the product, and peanuts and almonds have little effect on the sensory score. The sensory evaluation score of Comparative Example 4 is relatively low (lower than 40), indicating that the addition of pumpkin seed kernels is too high, which will reduce the texture score of the product.

[0154] Comprehensive analysis and evaluation based on the three dimensions of the product's amino acid score, protein nutritional value score, and sensory test score results show that the products of Examples 1 to 6 have good protein nutritional value scores (higher than 80) and sensory test scores (higher than 40).

[0155] Industrial Applicability

[0156] The composite plant protein beverage and the preparation method thereof of the present invention can be implemented in industry.

Claims

1. A composite plant protein beverage, characterized in that: The composite plant protein beverage comprises water and the following components by mass: 3-7% by mass of pumpkin seeds, 0.5-2% by weight of hazelnuts or pine nuts, 0.1-1.5% by mass of almonds, 0.1 to 2% by mass of soy protein isolate, and 0.1-2% by mass of rice protein isolate; Furthermore, the solid content of the composite plant protein beverage is 8 to 12% by mass.

2. The composite plant protein beverage according to claim 1, characterized in that: The mass ratio of the soy protein isolate to the rice protein isolate is 1:10 to 10:

1.

3. The composite plant protein beverage according to claim 1 or 2, characterized in that: The composite plant protein beverage also includes one or more of peanuts and walnuts.

4. The composite plant protein beverage according to any one of claims 1 to 3, characterized in that: The first limiting amino acid of the composite plant protein beverage is tryptophan.

5. The composite plant protein beverage according to any one of claims 1 to 4, characterized in that: The composition of the composite plant protein beverage may also include a pH regulator and one or more other functional ingredients.

6. The composite plant protein beverage according to claim 5, characterized in that: The pH regulator includes one or more of sodium bicarbonate, sodium carbonate, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium citrate.

7. The method for preparing a composite plant protein beverage according to any one of claims 1 to 6, characterized in that: The method comprises: Precooking step: comprising the step of putting nut raw materials into water for precooking, wherein the nut raw materials include one or more of pumpkin seeds, hazelnuts, peanuts, almonds, pine nuts, and walnuts; The grinding step includes mixing the pre-cooked nuts according to a certain proportion, adding water and grinding them to obtain a mixed pulp; The auxiliary material dissolving step comprises dissolving a composite protein isolate powder in the mixed serum filtrate to obtain an isolate protein emulsion, wherein the composite isolate protein powder is a composite powder of soy isolate protein and rice isolate protein; The preparation step comprises mixing the mixed emulsion and the separated protein emulsion uniformly, and then adjusting the pH value to 6.5-7.5 with a pH adjusting agent to obtain a slurry.

8. The preparation method according to claim 7, characterized in that: The pre-cooking step also includes a step of pre-treating the nut raw materials.

9. The preparation method according to claim 7 or 8, characterized in that: The preparation step also includes a volume setting step, a homogenization step, and a sterilization step.

10. The preparation method according to claim 9, characterized in that: The homogenization conditions include: a homogenization temperature of 60 to 70°C and a homogenization pressure of 40 to 80 MPa; The sterilization conditions include: a sterilization temperature of 135 to 150° C. and a sterilization time of 3 to 30 seconds.

11. A food, characterized in that: The food comprises or uses the composite plant protein drink according to any one of claims 1 to 6.

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