Ready-to-drink five-black vegetable protein beverage and preparation method thereof

Abstract

The invention provides an instant five-black vegetable protein beverage and a preparation method thereof. The instant five-black vegetable protein beverage is prepared from the following raw materials in percentage by mass: 4.5 to 6.5 weight percent of black soybeans, 4 to 8 weight percent of black rice, 1 to 2 weight percent of black oatmeal, 1 to 4 weight percent of black sesame paste, 0.08 to 0.15 weight percent of black corn starch and the balance of water. The black soybeans, the black rice, the black oatmeal and the black sesame paste are scientifically matched and reasonably treated to obtain the natural, sanitary and nutritional beverage with good taste and flavor; the beverage does not need to be added with a stabilizer, so that the stability problem of the ready-to-drink five-black vegetable protein beverage is solved, sweetness is generated on the premise of not additionally adding sweet substances, and the requirement of consumers for the sweet taste of the beverage is met.

Description

Technical Field

[0001] The invention belongs to the technical field of food and beverage processing, and particularly relates to a ready-to-drink five-black plant protein beverage and a preparation method thereof. Background Art

[0002] Soft drinks are a large category of food that is essential to people's lives. They have multiple functions such as quenching thirst, preventing heatstroke, and providing nutrition. Currently, soft drinks can be roughly divided into: carbonated drinks, drinking water, fruit and vegetable juice drinks, plant protein drinks, tea drinks, milk drinks, functional drinks, etc. With the continuous improvement of people's living standards and the continuous enhancement of health awareness, colorants, preservatives, flavors and other food additives in beverages, and even lipids and sugars in beverages are increasingly attracting the attention of consumers. Natural, healthy, nutritious and delicious beverages are gradually being loved by consumers.

[0003] With the acceleration of the pace of modern life and the improvement of health awareness, consumers are paying more and more attention to the health and nutrition of their diet. It is in this context that the proportion of carbonated beverages containing colorants, flavors, and preservatives in beverages has gradually decreased; although tea beverages, milk beverages, and most fruit and vegetable juice beverages contain certain nutritional and health functions, they also have problems such as preservatives, flavors, and even colorants, which affect their sales. Therefore, in recent years, many hotels, restaurants, and chain stores have begun to sell freshly squeezed fruit and vegetable juices, corn pulp, etc., which do not require the addition of food additives that are easy to affect human health, and can be drunk with confidence, while containing rich nutrition (including dietary fiber). However, these ready-made products also have some problems: first, the hygiene is difficult to supervise and track; second, the taste is rough and unpalatable (such as corn pulp and yam juice); third, there is no standard, and the taste and taste are different each time.

[0004] The five-black protein beverage is made from black soybeans, black rice, black sesame paste, rye flakes, black corn starch and other raw materials, without adding preservatives, sweeteners and other additives. It is refined and processed through scientific matching and modern food technology. It not only has a rich taste, but also is rich in various nutrients, meeting the modern people's demand for healthy drinks. Summary of the invention

[0005] The object of the present invention is to provide a ready-to-drink five-black plant protein beverage and a preparation method thereof. The present invention obtains a natural, hygienic, nutritious beverage with good taste and flavor through scientific matching and reasonable processing of black soybeans, black rice, rye flakes, and black sesame paste; and the beverage solves the stability problem of the ready-to-drink five-black plant protein beverage without adding a stabilizer, produces sweetness without adding any sweetening substances, and satisfies consumers' demand for the sweet taste of the beverage.

[0006] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a ready-to-drink five-black plant protein beverage. Measured by mass concentration, the raw materials for preparing the ready-to-drink five-black plant protein beverage include: 4.5-6.5wt% black soybeans, 4-8wt% black rice, 1-2wt% rye flakes, 1-4wt% black sesame paste, 0.08-0.15wt% black corn starch, and the remainder is water.

[0008] Exemplarily, the mass fraction of the black soybean in the raw material for preparing the instant five-black plant protein beverage is 4.5-6.5wt%, for example, it can be 4.5wt%, 4.9wt%, 5.3wt%, 5.7wt%, 6.1wt% or 6.5wt%, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0009] The mass fraction of the black rice is 4-8wt%, for example, can be 4wt%, 4.5wt%, 5wt%, 5.5wt%, 6wt%, 6.5wt%, 7wt%, 7.5wt% or 8wt%, but is not limited to the enumerated numerical value, and other unenumerated numerical values ​​in the numerical range are equally applicable;

[0010] The mass fraction of the rye flakes is 1-2wt%, for example, 1wt%, 1.2wt%, 1.4wt%, 1.6wt%, 1.8wt% or 2wt%, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0011] The mass fraction of the black sesame paste is 1 to 4 wt%, for example, it can be 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt% or 4 wt%, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0012] The mass fraction of the black corn starch is 0.08-0.15wt%, for example, it can be 0.08wt%, 0.1wt%, 0.12wt%, 0.14wt% or 0.15wt%, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0013] Preferably, the average particle size of the black sesame paste is 350-450 mesh, for example, it can be 350 mesh, 370 mesh, 390 mesh, 410 mesh, 430 mesh or 450 mesh, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0014] The black sesame paste of the present invention has a finer particle size. If the black sesame paste is too coarse, the taste may not be delicate enough and may cause a rough feeling that scratches the throat.

[0015] In the present invention, the black soybeans, black rice, rye flakes and black sesame paste contained in the raw materials for preparing the instant five-black plant protein beverage all have high nutritional value; wherein the black rice and rye flakes as the base of the beverage can provide nutrients such as protein, dietary fiber, carbohydrates, etc., to maintain nutritional balance; the black soybeans can not only enhance the flavor and taste of the beverage, but also emulsify the black sesame paste to enhance product stability; in addition to nutrients such as protein, dietary fiber, fat, etc., the black soybeans also contain bioactive substances such as soybean isoflavones, and have antioxidant effects.

[0016] In a second aspect, the present invention provides a method for preparing the ready-to-drink five-black plant protein beverage provided in the first aspect, the preparation method comprising the following steps:

[0017] (1) pre-treating a mixture of black rice and black rye flakes, black soybeans, and black corn starch, respectively, to obtain a pre-treated mixed solution, black soybean juice, and a black corn starch dissolved solution;

[0018] (2) heating the black bean juice obtained in step (1), mixing it with black sesame paste, stirring it once, mixing it with black corn starch solution, homogenizing it once, and cooling it once, to obtain a first mixed solution;

[0019] (3) The pre-treated mixed solution obtained in step (1) and the first mixed solution obtained in step (2) are mixed and stirred for a second time, and after adding a certain amount of water, they are filtered once, treated for impurities, filtered twice, homogenized twice, sterilized, and cooled twice in sequence to obtain the ready-to-drink five-black plant protein beverage.

[0020] In the present invention, the contents of components such as protein, moisture, starch, cellulose, etc. in the raw materials are first controlled by pretreating the raw materials for preparing the beverage, and then a natural, hygienic, nutritious, ready-to-drink beverage with good taste and flavor is obtained through operations such as mixing and homogenization.

[0021] As a preferred technical solution of the present invention, the pretreatment of black soybeans includes: washing the black soybeans once, soaking, washing twice, refining, boiling, squeezing and removing residues, decanting, cooling and filtering in sequence to obtain the black soybean juice.

[0022] Preferably, the cooking temperature is 100-110°C, for example, 100°C, 102°C, 104°C, 106°C, 108°C or 110°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0023] Preferably, the boiling time is 3 to 10 minutes, for example, 3 minutes, 5 minutes, 7 minutes, 9 minutes or 10 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0024] Preferably, the filtration precision is 60-100 mesh, for example, it can be 60 mesh, 70 mesh, 80 mesh, 90 mesh or 100 mesh, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0025] In the present invention, the water content and protein content in the black bean juice are controlled by grinding and boiling the black soybeans and performing two deslagging treatments, which is more conducive to extracting the effective ingredients in the black soybeans; the protein content in the dregs after the deslagging treatment is less than 5.0%.

[0026] In addition, in the pretreatment process of the black soybean of the present invention, the decantering is performed by using a decanter centrifuge; and the terminal temperature of the cooling is room temperature.

[0027] As a preferred technical solution of the present invention, the pretreatment of the mixture of black rice and rye flakes comprises: washing and soaking the black rice and then mixing with rye flakes, grinding and then mixing with amylase, and then sequentially performing heat preservation treatment, heating enzyme inactivation treatment and filtering treatment to obtain the pretreated mixed solution;

[0028] Preferably, the mass ratio of the amylase to the mixture of black rice and rye flakes is 1 to 5:1000, for example, 1:1000, 2:1000, 3:1000, 4:1000 or 5:1000, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0029] Preferably, the amylase comprises alpha amylase and beta amylase.

[0030] Preferably, the mass ratio of the α-amylase to the β-amylase is 0.8-1.2:1, for example, 0.8:1, 0.9:1, 1:1, 1.1:1 or 1.2:1, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0031] In the present invention, the role of the amylase is to hydrolyze the starch in black rice and rye into monosaccharides such as glucose, provide the sweetness of the present invention, and modify the astringency of plant protein; excessive use of the amylase will not only increase production costs, but also affect the flavor and taste, while too little use will lead to insufficient enzymolysis, affecting the sweetness and stability effects.

[0032] Preferably, the temperature of the heat preservation treatment is 50-65°C, for example, it can be 50°C, 53°C, 56°C, 59°C, 62°C or 65°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0033] Preferably, the insulation treatment time is 2 to 4 hours, for example, 2 hours, 2.4 hours, 2.8 hours, 3.2 hours, 3.6 hours or 4 hours, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0034] Preferably, the temperature of the enzyme inactivation treatment is 90-100°C, for example, 90°C, 92°C, 94°C, 96°C, 98°C or 100°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0035] Preferably, the temperature-raising enzyme inactivation treatment time is 10 to 15 minutes, for example, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes or 15 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0036] In the present invention, the starch in black rice and rye flakes is degraded by using amylase to provide sweetness for the beverage of the present invention, thereby satisfying consumers' demand for sweetness without using sugar or sweeteners; and the water separation property of the beverage can be reduced, thereby improving product stability.

[0037] In addition, in the pretreatment of the mixture of black rice and rye flakes of the present invention, the filtration treatment includes a first filtration and a second filtration performed sequentially.

[0038] Preferably, the precision of the first filtration is 40-60 mesh, for example, it can be 40 mesh, 44 mesh, 48 mesh, 52 mesh, 56 mesh or 60 mesh, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0039] Preferably, the precision of the second filtration is 80-100 mesh, for example, it can be 80 mesh, 84 mesh, 88 mesh, 92 mesh, 96 mesh or 100 mesh, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0040] As a preferred technical solution of the present invention, the pretreatment of the black corn starch includes: mixing water and black corn starch, and stirring to obtain the black corn starch dissolved liquid.

[0041] Preferably, the mass ratio of water to black corn starch is 100:0.5-1.5, for example, it can be 100:0.5, 100:0.7, 100:0.9, 100:1.1, 100:1.3 or 100:1.5, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0042] In the present invention, the black corn starch solution has the function of providing the protein beverage with a thick and smooth taste.

[0043] As a preferred technical solution of the present invention, the terminal temperature of the heating treatment in step (2) is 55-70°C, for example, it can be 55°C, 57°C, 59°C, 61°C, 64°C, 67°C or 70°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0044] Preferably, the rotation speed of the primary stirring is 1200-1500 r / min, for example, it can be 1200 r / min, 1250 r / min, 1300 r / min, 1350 r / min, 1400 r / min, 1450 r / min or 1500 r / min, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0045] Preferably, the stirring time is 10 to 15 minutes, for example, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes or 15 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0046] Preferably, the rotation speed of the secondary stirring in step (3) is 1200-1500 r / min, for example, it can be 1200 r / min, 1250 r / min, 1300 r / min, 1350 r / min, 1400 r / min, 1450 r / min or 1500 r / min, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0047] Preferably, the secondary stirring time in step (3) is 10 to 15 minutes, for example, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes or 15 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0048] Preferably, the precision of the primary filtration is 80-150 mesh, for example, it can be 80 mesh, 90 mesh, 100 mesh, 110 mesh, 120 mesh, 130 mesh, 140 mesh or 150 mesh, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0049] Preferably, the precision of the secondary filtration is 80-150 mesh, for example, it can be 80 mesh, 90 mesh, 100 mesh, 110 mesh, 120 mesh, 130 mesh, 140 mesh or 150 mesh, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0050] Preferably, the impurity removal treatment includes: using a centrifugal purifier to further remove tiny particles in the beverage, so as to reduce the amount of sedimentation in the product and improve the smooth taste of the product.

[0051] Preferably, the sterilization treatment comprises: sterilization treatment using ultra-high temperature sterilization (UHT).

[0052] Preferably, the sterilization temperature is 130-135°C, for example, 130°C, 131°C, 132°C, 133°C, 134°C or 135°C, but is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable, preferably 133°C.

[0053] Preferably, the endpoint temperature of the secondary cooling is room temperature.

[0054] Preferably, the preparation method further comprises aseptic filling after secondary cooling.

[0055] As a preferred technical solution of the present invention, the second aspect of the present invention provides a method for preparing the ready-to-drink five-black plant protein beverage provided in the first aspect, comprising the following steps:

[0056] (1) pre-treating a mixture of black rice and black rye flakes, black soybeans, and black corn starch, respectively, to obtain a pre-treated mixed solution, black soybean juice, and a black corn starch dissolved solution;

[0057] The pretreatment of black soybeans includes: washing the black soybeans once, soaking, washing twice, grinding, boiling the black soybeans at 100-110° C. for 3-10 minutes, squeezing and removing residues, decanting, cooling and filtering at a precision of 60-100 meshes to obtain the black soybean juice;

[0058] The pretreatment of the mixture of black rice and rye flakes comprises: washing and soaking the black rice and then mixing it with rye flakes, grinding it and then mixing it with amylase, and then sequentially performing a heat preservation treatment at a temperature of 50 to 65° C. for 2 to 4 hours, a temperature-raising enzyme inactivation treatment at a temperature of 90 to 100° C. for 10 to 15 minutes, and a filtering treatment to obtain the pretreated mixed solution; the mass ratio of the amylase to the mixture of black rice and rye flakes is 1 to 5:1000; the amylase comprises α-amylase and β-amylase in a mass ratio of 0.8 to 1.2:1;

[0059] The pretreatment of the black corn starch comprises: mixing water and black corn starch in a mass ratio of 100:0.5-1.5, and stirring to obtain the black corn starch dissolved liquid;

[0060] (2) heating the black bean juice obtained in step (1) to 55-70° C., mixing it with black sesame paste and stirring it at a speed of 1200-1500 r / min for 10-15 min, mixing it with black corn starch solution for a second time, homogenizing it and cooling it in sequence to obtain a first mixed solution;

[0061] (3) The pretreated mixed solution obtained in step (1) and the first mixed solution obtained in step (2) are mixed and stirred for a second time at 1200-1500 r / min for 10-15 min, and after adding a certain amount of water, they are filtered once, treated with impurities, filtered twice, homogenized twice, sterilized, and cooled twice in sequence to obtain the ready-to-drink five-black plant protein beverage.

[0062] Compared with the prior art, the present invention has the following beneficial effects:

[0063] (1) The enzymatic hydrolysis of the present invention hydrolyzes the starch in the raw materials, so that the ready-to-drink five-black plant protein beverage produces sweetness without adding any sweeteners, thereby satisfying consumers' demand for a sweet taste of the beverage;

[0064] (2) The present invention solves the stability problem of the instant five-black plant protein beverage by retaining sufficient soybean fiber in the pulping and slag removal process of the raw materials and combining it with black corn starch without adding a stabilizer;

[0065] (3) The instant five-black plant protein beverage provided by the present invention is a healthy, nutritious, hygienic beverage with good taste and flavor; and the shelf life of the beverage at room temperature is not less than 6 months. DETAILED DESCRIPTION

[0066] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0067] Example 1

[0068] The present embodiment provides a ready-to-drink five-black plant protein beverage, wherein the raw materials for preparing the ready-to-drink five-black plant protein beverage include, by mass fraction: 5.5wt% black soybeans, 6wt% black rice, 1.5wt% rye flakes, 3.0wt% black sesame paste, 0.12wt% black corn starch, and the balance is water;

[0069] The average particle size of the black sesame paste is 400 meshes.

[0070] The preparation method of the instant five-black plant protein beverage comprises the following steps:

[0071] (1) pre-treating a mixture of black rice and black rye flakes, black soybeans, and black corn starch, respectively, to obtain a pre-treated mixed solution, black soybean juice, and a black corn starch dissolved solution;

[0072] The pretreatment of black soybeans comprises: washing the black soybeans once, soaking, washing twice, grinding, boiling the black soybeans at 105° C. for 5 minutes, squeezing and removing residues, removing residues by horizontal screw, cooling and filtering at a precision of 80 meshes to obtain the black soybean juice;

[0073] The pretreatment of the mixture of black rice and rye flakes comprises: washing and soaking the black rice and then mixing it with rye flakes, grinding it and then mixing it with amylase, and then sequentially performing a heat preservation treatment at 60° C. for 3 hours, a temperature-raising enzyme inactivation treatment at 95° C. for 12 minutes, and a filtering treatment to obtain the pretreated mixed solution; the mass ratio of the amylase to the mixture of black rice and rye flakes is 2.5:1000; the amylase comprises α-amylase and β-amylase in a mass ratio of 1:1;

[0074] The pretreatment of the black corn starch comprises: mixing water and black corn starch in a mass ratio of 100:1, and stirring to obtain the black corn starch dissolved liquid;

[0075] (2) heating the black bean juice obtained in step (1) to 60° C., mixing it with black sesame paste and stirring it at a speed of 1400 r / min for 12 min, mixing it with black corn starch solution for a second time, homogenizing it and cooling it in sequence to obtain a first mixed solution;

[0076] (3) The pretreated mixed solution obtained in step (1) and the first mixed solution obtained in step (2) are mixed and stirred for a second time at 1400 r / min for 12 min, and after adding a certain amount of water, they are filtered once, treated with impurities, filtered twice, homogenized twice, sterilized, and cooled twice in sequence to obtain the ready-to-drink five-black plant protein beverage.

[0077] Example 2

[0078] The present embodiment provides a ready-to-drink five-black plant protein beverage, wherein the raw materials for preparing the ready-to-drink five-black plant protein beverage include, by mass fraction: 4.5wt% black soybeans, 4wt% black rice, 1wt% rye flakes, 1wt% black sesame paste, 0.08wt% black corn starch, and the balance is water;

[0079] The average particle size of the black sesame paste is 350 meshes.

[0080] The preparation method of the instant five-black plant protein beverage comprises the following steps:

[0081] (1) pre-treating a mixture of black rice and black rye flakes, black soybeans, and black corn starch, respectively, to obtain a pre-treated mixed solution, black soybean juice, and a black corn starch dissolved solution;

[0082] The pretreatment of black soybeans includes: washing the black soybeans once, soaking, washing twice, grinding, boiling the black soybeans at 100° C. for 10 minutes, squeezing and removing residues, decanting, cooling and filtering at a precision of 60 meshes to obtain the black soybean juice;

[0083] The pretreatment of the mixture of black rice and rye flakes comprises: washing and soaking the black rice and then mixing it with rye flakes, grinding it and then mixing it with amylase, and then sequentially performing a heat preservation treatment at a temperature of 50° C. for 4 hours, a temperature-raising enzyme inactivation treatment at a temperature of 90° C. for 15 minutes, and a filtering treatment to obtain the pretreated mixed solution; the mass ratio of the amylase to the mixture of black rice and rye flakes is 1:1000; the amylase comprises α-amylase and β-amylase in a mass ratio of 0.8:1;

[0084] The pretreatment of the black corn starch comprises: mixing water and black corn starch in a mass ratio of 100:0.5, and stirring to obtain the black corn starch dissolved liquid;

[0085] (2) heating the black bean juice obtained in step (1) to 55° C., mixing it with black sesame paste and stirring it at a speed of 1200 r / min for 15 min, mixing it with black corn starch solution for a second time, homogenizing it and cooling it in sequence to obtain a first mixed solution;

[0086] (3) The pretreated mixed solution obtained in step (1) and the first mixed solution obtained in step (2) are mixed and stirred for a second time at 1200 r / min for 15 min, and after adding a certain amount of water, they are filtered once, treated with impurities, filtered twice, homogenized twice, sterilized, and cooled twice to obtain the ready-to-drink five-black plant protein beverage.

[0087] Example 3

[0088] The present embodiment provides a ready-to-drink five-black plant protein beverage, wherein the raw materials for preparing the ready-to-drink five-black plant protein beverage include, by mass fraction: 6.5wt% black soybeans, 8wt% black rice, 2wt% rye flakes, 4wt% black sesame paste, 0.15wt% black corn starch, and the balance is water;

[0089] The average particle size of the black sesame paste is 450 meshes.

[0090] The preparation method of the instant five-black plant protein beverage comprises the following steps:

[0091] (1) pre-treating a mixture of black rice and black rye flakes, black soybeans, and black corn starch, respectively, to obtain a pre-treated mixed solution, black soybean juice, and a black corn starch dissolved solution;

[0092] The pretreatment of black soybeans includes: washing the black soybeans once, soaking, washing twice, grinding, boiling the black soybeans at 110° C. for 3 minutes, squeezing and removing residues, decanting, cooling and filtering at 100 meshes to obtain the black soybean juice;

[0093] The pretreatment of the mixture of black rice and rye flakes comprises: washing and soaking the black rice and then mixing it with rye flakes, grinding it and then mixing it with amylase, and then sequentially performing a heat preservation treatment at a temperature of 65° C. for 2 hours, a temperature-raising enzyme inactivation treatment at a temperature of 100° C. for 10 minutes, and a filtering treatment to obtain the pretreated mixed solution; the mass ratio of the amylase to the mixture of black rice and rye flakes is 5:1000; the amylase comprises α-amylase and β-amylase in a mass ratio of 1.2:1;

[0094] The pretreatment of the black corn starch comprises: mixing water and black corn starch in a mass ratio of 100:1.5, and stirring to obtain the black corn starch dissolved liquid;

[0095] (2) heating the black bean juice obtained in step (1) to 70° C., mixing it with black sesame paste and stirring it at a speed of 1500 r / min for 10 min, mixing it with black corn starch solution for a second time, homogenizing it and cooling it in sequence to obtain a first mixed solution;

[0096] (3) The pretreated mixed solution obtained in step (1) and the first mixed solution obtained in step (2) are mixed and stirred for a second time at 1500 r / min for 10 min. After adding a certain amount of water, the mixture is filtered once, subjected to impurity removal treatment, filtered twice, homogenized twice, sterilized, and cooled twice to obtain the ready-to-drink five-black plant protein beverage.

[0097] Example 4

[0098] This embodiment provides a ready-to-drink five-black plant protein beverage, and the raw materials for preparing the ready-to-drink five-black plant protein beverage are the same as those in Example 1.

[0099] The preparation method of the instant five-black plant protein beverage is different from that of Example 1 only in that:

[0100] In this embodiment, the decanting in the pretreatment of the black soybeans in step (1) is omitted, that is, the two consecutive decanting treatments in the pretreatment of the black soybeans are adjusted to one decanting.

[0101] Example 5

[0102] This embodiment provides a ready-to-drink five-black plant protein beverage, and the raw materials for preparing the ready-to-drink five-black plant protein beverage are the same as those in Example 1.

[0103] The preparation method of the instant five-black plant protein beverage is different from that of Example 1 only in that:

[0104] In this embodiment, the boiling time in the pretreatment of black soybeans in step (1) is adjusted to 15 minutes.

[0105] Example 6

[0106] This embodiment provides a ready-to-drink five-black plant protein beverage, and the raw materials for preparing the ready-to-drink five-black plant protein beverage are the same as those in Example 1.

[0107] The preparation method of the instant five-black plant protein beverage is different from that of Example 1 only in that:

[0108] In this example, the mass ratio of amylase to the mixture of black rice and rye flakes in the pretreatment of the mixture of black rice and rye flakes in step (1) is adjusted to 8:1000.

[0109] Example 7

[0110] This embodiment provides a ready-to-drink five-black plant protein beverage, and the raw materials for preparing the ready-to-drink five-black plant protein beverage are the same as those in Example 1.

[0111] The preparation method of the instant five-black plant protein beverage is different from that of Example 1 only in that:

[0112] In this embodiment, the mixing of amylase in the pretreatment of the mixture of black rice and rye flakes in step (1) is omitted.

[0113] Comparative Example 1

[0114] This comparative example provides a ready-to-drink five-black plant protein beverage, and the raw materials for preparing the ready-to-drink five-black plant protein beverage differ from those in Example 1 only in that:

[0115] In this comparative example, the mass fraction of black soybeans in the raw materials for preparing the instant five-black plant protein beverage is adjusted to 4wt%, and the mass fraction of black sesame paste is adjusted to 0.5wt%.

[0116] The preparation method of the instant five-black plant protein beverage is the same as that in Example 1.

[0117] Comparative Example 2

[0118] This comparative example provides a ready-to-drink five-black plant protein beverage, and the raw materials for preparing the ready-to-drink five-black plant protein beverage differ from those in Example 1 only in that:

[0119] In this comparative example, the mass fraction of black soybeans in the raw materials for preparing the instant five-black plant protein beverage is adjusted to 7wt%, and the mass fraction of black sesame paste is adjusted to 5wt%.

[0120] The preparation method of the instant five-black plant protein beverage is the same as that in Example 1.

[0121] Comparative Example 3

[0122] This comparative example provides a ready-to-drink five-black plant protein beverage, and the raw materials for preparing the ready-to-drink five-black plant protein beverage differ from those in Example 1 only in that:

[0123] In this comparative example, the mass fraction of black rice in the raw materials for preparing the instant five-black plant protein beverage is adjusted to 3wt%, and the mass fraction of rye flakes is adjusted to 0.5wt%.

[0124] The preparation method of the instant five-black plant protein beverage is the same as that in Example 1.

[0125] Comparative Example 4

[0126] This comparative example provides a ready-to-drink five-black plant protein beverage, and the raw materials for preparing the ready-to-drink five-black plant protein beverage differ from those in Example 1 only in that:

[0127] In this comparative example, the mass fraction of black rice in the raw materials for preparing the instant five-black plant protein beverage is adjusted to 9wt%, and the mass fraction of rye flakes is adjusted to 2.5wt%.

[0128] The preparation method of the instant five-black plant protein beverage is the same as that in Example 1.

[0129] Performance testing:

[0130] (1) Sensory evaluation of the ready-to-drink five-black plant protein beverages provided in the above examples and comparative examples:

[0131] The sensory evaluation includes overall preference evaluation and sweetness, aroma, richness, and smoothness intensity evaluation. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2;

[0132] Among them, TOP3B is: the percentage of people with scores of 7-9 in the total number of test takers.

[0133] Table 1

[0134]

[0135] (2) The ready-to-drink five-black plant protein beverages provided in the above examples and comparative examples were tested for stability:

[0136] The samples were stored at 25°C and their appearance was observed. The time was recorded when floating oil appeared, the precipitate could not be dispersed by vigorous shaking, or there was obvious stratification by visual observation. The results are shown in Table 3.

[0137] Table 2

[0138]

[0139]

[0140] Table 3

[0141] time Example 1 7 months Example 2 7 months Example 3 7 months Example 4 6 months Example 5 4 months Example 6 6 months Example 7 15 days Comparative Example 1 7 months Comparative Example 2 5 months Comparative Example 3 7 months Comparative Example 4 5 months

[0142] According to Table 2 and Table 3, we can know the following points:

[0143] (1) Comprehensive analysis of Examples 1-3 shows that the ready-to-drink five-black plant protein beverage provided by the present invention has excellent aroma, richness and smoothness, and is loved by most consumers;

[0144] In addition, the ready-to-drink five-black plant protein beverage provided by the present invention has excellent stability and has a shelf life of 6 months when stored at room temperature;

[0145] (2) Comprehensive analysis of Example 1 and Examples 4-5 shows that the pretreatment of black soybeans during the preparation process will affect the taste and stability of the product;

[0146] When the number of times of slag removal is reduced (such as in Example 4), the protein content in the black bean juice obtained by pretreatment is low and the water content is high, which reduces the yield of bean juice, increases production losses and increases costs;

[0147] When the pulping time is too long (such as in Example 5), the protein will be unstable and obvious precipitation will occur during the shelf life;

[0148] (3) Comprehensive analysis of Example 1 and Examples 6-7 shows that the pretreatment process of the mixture of black rice and rye flakes during the preparation process will affect the taste and stability of the product;

[0149] When too much amylase is added during the pretreatment process, the bitter taste will be enhanced; if no amylase is added (such as Example 7), the production will not be smooth, the production efficiency will be reduced, and the finished product will have a thick taste and will not be easy to drink;

[0150] (4) Comprehensive analysis of Example 1 and Comparative Examples 1-4 shows that the ratio of the raw materials used in preparing the ready-to-drink five-black plant protein beverage will affect the stability of the taste of the product;

[0151] If the content of black soybean and black sesame paste is too high, it will lead to increased precipitation and obvious astringency; and the stability will be reduced; if the content of black soybean and black sesame paste is too low, it will lead to a thin taste and reduced preference;

[0152] If the content of black rice and rye flakes is too high, the sweetness and astringency will be significantly enhanced; if the content of black rice and rye flakes is too low, it will lead to a thin taste in the mouth, insufficient sweetness, and reduced preference.

[0153] In summary, the present invention obtains a natural, hygienic, nutritious beverage with good taste and flavor through scientific combination and reasonable processing of black soybeans, black rice, rye flakes, and black sesame paste; and the beverage solves the stability problem of the ready-to-drink five-black plant protein beverage without adding a stabilizer, produces sweetness without adding any sweetening substances, and meets consumers' demand for the sweet taste of the beverage.

[0154] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A ready-to-drink five-black plant protein beverage, characterized in that: Calculated by mass fraction, the raw materials for preparing the instant five-black plant protein beverage include: 4.5-6.5wt% black soybeans, 4-8wt% black rice, 1-2wt% rye flakes, 1-4wt% black sesame paste, 0.08-0.15wt% black corn starch, and the remainder is water.

2. The instant five-black plant protein beverage according to claim 1, characterized in that: The average particle size of the black sesame paste is 350-450 meshes.

3. A method for preparing the ready-to-drink five-black plant protein beverage as claimed in claim 1 or 2, characterized in that: The preparation method comprises the following steps: (1) pre-treating a mixture of black rice and black rye flakes, black soybeans, and black corn starch, respectively, to obtain a pre-treated mixed solution, black soybean juice, and a black corn starch dissolved solution; (2) heating the black bean juice obtained in step (1), mixing it with black sesame paste, stirring it once, mixing it with black corn starch solution, homogenizing it once, and cooling it once, to obtain a first mixed solution; (3) The pre-treated mixed solution obtained in step (1) and the first mixed solution obtained in step (2) are mixed and stirred for a second time, and after adding a certain amount of water, they are filtered once, treated for impurities, filtered twice, homogenized twice, sterilized, and cooled twice in sequence to obtain the ready-to-drink five-black plant protein beverage.

4. The preparation method according to claim 3, characterized in that: The pretreatment of the black soybeans comprises: washing the black soybeans once, soaking, washing twice, grinding, boiling, squeezing and removing residues, decanting and removing residues, cooling and filtering in sequence to obtain the black soybean juice.

5. The preparation method according to claim 4, characterized in that: The temperature of the pulp cooking is 100-110°C; Preferably, the pulping time is 3 to 10 minutes; Preferably, the filtration precision is 60-100 meshes.

6. The preparation method according to claim 3, characterized in that: The pretreatment of the mixture of black rice and rye flakes comprises: washing and soaking the black rice and then mixing it with rye flakes, grinding the black rice and then mixing it with amylase, and then sequentially performing heat preservation treatment, heating enzyme inactivation treatment and filtering treatment to obtain the pretreated mixed solution; Preferably, the mass ratio of the amylase to the mixture of black rice and rye flakes is 1 to 5:1000; Preferably, the amylase comprises alpha amylase and beta amylase; Preferably, the mass ratio of α-amylase to β-amylase is 0.8-1.2:1; Preferably, the temperature of the heat preservation treatment is 50-65°C; Preferably, the heat preservation treatment time is 2 to 4 hours; Preferably, the temperature of the enzyme inactivation treatment is 90-100°C; Preferably, the temperature-raising enzyme inactivation treatment lasts for 10 to 15 minutes.

7. The preparation method according to claim 3, characterized in that: The pretreatment of the black corn starch comprises: mixing water and black corn starch, and stirring to obtain the black corn starch dissolved liquid; Preferably, the mass ratio of water to black corn starch is 100:0.5-1.

5.

8. The preparation method according to any one of claims 3 to 7, characterized in that: The terminal temperature of the heating treatment in step (2) is 55-70°C; Preferably, the rotation speed of the primary stirring is 1200-1500 r / min; Preferably, the stirring time is 10 to 15 minutes.

9. The preparation method according to any one of claims 3 to 8, characterized in that: The rotation speed of the secondary stirring in step (3) is 1200-1500 r / min; Preferably, the secondary stirring time in step (3) is 10 to 15 minutes; Preferably, the precision of the primary filtration is 80-150 mesh; Preferably, the precision of the secondary filtration is 80-150 meshes.

10. The preparation method according to any one of claims 3 to 9, characterized in that: The preparation method comprises the following steps: (1) pre-treating a mixture of black rice and black rye flakes, black soybeans, and black corn starch, respectively, to obtain a pre-treated mixed solution, black soybean juice, and a black corn starch dissolved solution; The pretreatment of black soybeans includes: washing the black soybeans once, soaking, washing twice, grinding, boiling the black soybeans at 100-110° C. for 3-10 minutes, squeezing and removing residues, decanting, cooling and filtering at a precision of 60-100 meshes to obtain the black soybean juice; The pretreatment of the mixture of black rice and rye flakes comprises: washing and soaking the black rice and then mixing it with rye flakes, grinding it and then mixing it with amylase, and then sequentially performing a heat preservation treatment at a temperature of 50 to 65° C. for 2 to 4 hours, a temperature-raising enzyme inactivation treatment at a temperature of 90 to 100° C. for 10 to 15 minutes, and a filtering treatment to obtain the pretreated mixed solution; the mass ratio of the amylase to the mixture of black rice and rye flakes is 1 to 5:1000; the amylase comprises α-amylase and β-amylase in a mass ratio of 0.8 to 1.2:1; The pretreatment of the black corn starch comprises: mixing water and black corn starch in a mass ratio of 100:0.5-1.5, and stirring to obtain the black corn starch dissolved liquid; (2) heating the black bean juice obtained in step (1) to 55-70° C., mixing it with black sesame paste and stirring it at a speed of 1200-1500 r / min for 10-15 min, mixing it with black corn starch solution for a second time, homogenizing it and cooling it in sequence to obtain a first mixed solution; (3) The pretreated mixed solution obtained in step (1) and the first mixed solution obtained in step (2) are mixed and stirred for a second time at 1200-1500 r / min for 10-15 min, and after adding a certain amount of water, they are filtered once, treated with impurities, filtered twice, homogenized twice, sterilized, and cooled twice in sequence to obtain the ready-to-drink five-black plant protein beverage.

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