Preparation method of grape seed high-calcium vegetable protein beverage

Abstract

The invention provides a preparation method of a grape seed high-calcium vegetable protein beverage, and relates to the technical field of food. The pan bottom burnt black scale removing device based on automatic cleaning comprises the following steps: 1) selecting materials and cleaning; 2) crushing and screening; 3) extraction: mixing the raw material 1 and water according to a mass ratio of 1: (5-10), fully stirring, adjusting the pH value of the extract to 7.0-9.0 by using a 0.2 g / ml sodium carbonate solution, carrying out ultrasonic treatment on the extract for 1 h at 10-100 W, and then adjusting the pH value to 4.0-7.0 by using a citric acid solution to obtain a raw material 2; (4) blending: dissolving ingredients such as the raw material II, white granulated sugar, sucralose, monoglyceride, diglyceride, sodium caseinate and xanthan gum into a solution, pumping into a blending tank, and uniformly mixing to obtain a raw material III; (5) homogenizing; (6) degassing; and 7) sterilizing. Through optimized protein extraction, emulsification, homogenization, degassing and sterilization processes, the grape seed protein beverage with high calcium, high protein, strong stability and excellent taste is produced.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a method for preparing a grape seed high-calcium plant protein beverage. Background Art

[0004] Grape seeds are a byproduct of the wine and juice industry. Previous studies have found that grape seeds are rich in protein and essential amino acids, especially some amino acids that are relatively scarce in plant protein sources (such as lysine), which gives them an advantage in terms of nutritional content. What is more worth mentioning is that grape seed protein is bound to a large amount of calcium, which is significantly higher than other plant proteins. This natural calcium-binding protein belongs to the third generation of amino acid chelated calcium supplements in the medical field. It has the highest absorption rate (80-90%) in intestinal absorption experiments, far exceeding other types of calcium supplements (calcium carbonate, calcium citrate, calcium gluconate, calcium lactate, etc.).

[0005] In this patent, grape seeds are used as a new source of plant protein for beverage production, which can not only improve resource utilization efficiency, but also help reduce waste generation, which is in line with the concept of green economy and circular economy. This technology can effectively reduce the loss of calcium during processing and improve product quality. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a method for preparing a grape seed high-calcium plant protein beverage, which solves the problem of severe calcium loss during the processing of the grape seed beverage.

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a method for preparing a grape seed high-calcium plant protein beverage, comprising the following steps:

[0008] 1) Material selection and cleaning: Select grape seeds with full grains, uniform texture, no deterioration, odor, uniform color, firm texture, and good physical properties, and ensure that stones, skin stems, soil, etc. are cleaned up;

[0009] 2) Crushing and screening: crushing the grape seeds, separating the kernels and seed skins by air separation, and passing the crushed kernels through a 40-mesh sieve to obtain raw material 1;

[0010] 3) Extraction: Mix raw material 1 and water in a mass ratio of 1:(5-10), stir thoroughly, adjust the pH of the extract to 7.0-9.0 using 0.2 g / ml sodium carbonate solution, ultrasonicate the extract at 10-100 W for 1 hour, and then adjust the pH to 4.0-7.0 using citric acid solution to obtain raw material 2;

[0011] 4) Preparation: dissolve the raw material 2, white sugar, sucralose, monoglyceride, diglyceride, sodium caseinate, xanthan gum and other ingredients into the solution, put into the preparation tank, mix well to obtain the raw material 3;

[0012] 5) Homogenization: homogenize the mixed solution of raw material 3 at 40-50° C. to obtain raw material 4;

[0013] 6) Degassing: vacuum degas the mixture of raw material 4 at 40-50°C;

[0014] 7) Sterilization: sterilize the mixed solution in step 6) at 115-121° C. for 10-15 minutes to obtain a grape seed protein beverage;

[0015] Through the above technical scheme, the material selection and cleaning steps require that the material selection should be full, without shrunken or empty shells; without any mildew, deterioration or odor; natural and unpolluted grape seeds; uniform color, without color difference or spots; the grape seeds are hard, firm, and have good physical properties, suitable for protein extraction. Wash the grape seeds to ensure that stones, skin stems, soil, etc. are cleaned;

[0016] In the crushing and screening step, the roasted grape seeds are crushed, and the kernels and seed skins are separated by air separation. The crushed kernels are screened through a 40-mesh sieve to remove larger particles of seed skins and uncrushed kernels, so that the obtained kernel particles are as uniform and fine as possible;

[0017] Extraction step: add the undersize to the production water at a mass ratio of 1:5-1:10 (100g of undersize is added to 500-1000g of production water), stir thoroughly, and then add sodium carbonate solution (0.2g / ml) to the grape seed extract. At this time, the pH of the extract is about 7.0-9.0. Ultrasonicate the extract at 10-100W for 1h to fully extract the protein components in the raw materials. After the ultrasonication, add citric acid solution to the grape seed extract. At this time, the pH of the extract is about 4.0-7.0;

[0018] A preparation step, in which a batching solution is prepared, wherein, according to the mass ratio, the amount of white sugar added is 2-10%, the amount of sucralose added is 0.001%-0.100%, the amount of monoglyceride added is 0.1%-0.25%, the amount of diglyceride added is 0.05%-0.20%, the amount of sodium caseinate added is 0.1-1%, and the amount of xanthan gum added is 0.1-1%, the batching solution is heated to 40-50° C., and then the batching solution is pumped into a preparation tank according to a ratio of 1:1 between the batching solution and the grape seed slurry;

[0019] Homogenizing step: using a high pressure homogenizer, homogenizing at a pressure of 25-50 MPa and a temperature of 40-50° C. for 10-50 seconds;

[0020] The vacuum degassing step is performed at a degassing pressure of -0.09MPa to -0.095MPa and a temperature of 40-50°C for 1-10 minutes. The degassing process can improve the oxidation of the grape seed protein beverage during the shelf life, remove bubbles when the beverage is consumed, improve the taste, and enhance product stability.

[0021] The sterilization step is to sterilize at 115-121° C. for 10-15 minutes to obtain a grape seed protein beverage.

[0022] Preferably, in the blending step 4), the amount of white sugar added is 2-10% of the total mass of the second raw material, the amount of sucralose added is 0.001%-0.100% of the total mass of the second raw material, the amount of monoglyceride added is 0.1%-0.25% of the total mass of the second raw material, the amount of diglyceride added is 0.05%-0.20% of the total mass of the second raw material, the amount of sodium caseinate added is 0.1-1% of the total mass of the second raw material, and the amount of xanthan gum added is 0.1-1% of the total mass of the second raw material.

[0023] Preferably, in step 5), the homogenization pressure is ≥ 24 MPa.

[0024] Preferably, the vacuum degassing pressure in step 6) is -0.09 MPa to -0.095 MPa.

[0025] The present invention provides a method for preparing a grape seed high-calcium plant protein beverage. The beverage has the following beneficial effects:

[0026] The invention produces a grape seed protein beverage with high calcium, high protein, strong stability and excellent taste through optimized protein extraction, emulsification, homogenization, degassing and sterilization processes. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is the content of protein and calcium in the beverage of the present invention. DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Embodiment 1:

[0030] like Figure 1As shown, the embodiment of the present invention provides a method for preparing a grape seed high calcium plant protein beverage, selecting fresh grape seeds with full particles and no mildew, and after the grape seed particles are crushed, the kernel and the seed skin are separated by air selection, and the kernel part is sieved through a 40 mesh sieve. The undersize is added to the production water at a mass ratio of 1:5 (100g of undersize is added to 500g of production water), and after sufficient stirring, sodium carbonate solution (0.2g / ml) is added to the grape seed extract at a ratio of 5.8ml / 100ml of extract. At this time, the pH of the extract is about 8.8-9.0, and the extract is ultrasonicated at 100W for 1h to fully extract the protein components in the raw materials. After the ultrasonication is completed, citric acid solution (0.55g / ml) is added to the grape seed extract at a ratio of 1.2ml / 100ml of extract. At this time, the pH of the extract is about 6.8-7.0, and the extract is poured into a mixing tank and kept warm at 40-50°C. The batching solution is prepared, wherein, according to the mass ratio, the amount of white sugar added is 2-10%, the amount of sucralose added is 0.001%-0.100%, the amount of monoglyceride added is 0.1%-0.25%, the amount of diglyceride added is 0.05%-0.20%, the amount of sodium caseinate added is 0.1-1%, and the amount of xanthan gum added is 0.1-1%. The batching solution is heated to 40-50°C, and then the batching solution is poured into a mixing tank according to a ratio of 1:1 between the batching solution and the grape seed slurry to prepare a mixed solution. A high-pressure homogenizer is used to homogenize the mixed solution at a pressure of 25-50MPa and a temperature of 40-50°C for 10-50S. The homogenized mixed solution is degassed at a degassing pressure of between -0.09MPa and -0.095MPa at 40-50°C for 1-10min. Finally, the degassed liquid is sterilized at 115-121° C. for 10-15 minutes to obtain the grape seed protein beverage.

[0031] Embodiment 2:

[0032] This embodiment provides a method for preparing a grape seed protein beverage, which is different from Embodiment 1 only in that after the sodium carbonate solution is added, the pH of the extract is 10.0-11.0.

[0033] Embodiment 3:

[0034] This embodiment provides a method for preparing a grape seed protein beverage, which is different from Embodiment 1 only in that the crushed material is adjusted to pass through a 60-mesh sieve.

[0035] Comparative Example 1:

[0036] This comparative example provides a method for preparing a protein beverage, which is different from Example 1 only in that jujube pits are used as the material.

[0037] Comparative Example 2:

[0038] This comparative example provides a method for preparing a grape seed protein beverage, which is different from Example 1 only in that after adding the sodium citrate solution, the pH of the extract is 3.0-4.0.

[0039] Comparative Example 3

[0040] This comparative example provides a method for preparing a grape seed protein beverage, which is different from Example 1 only in that the crushed material is not sieved.

[0041] Comparative Example 4

[0042] This comparative example provides a method for preparing a grape seed protein beverage, which is different from Example 1 only in that the crushed material is not subjected to the ultrasonic treatment step.

[0043] Performance inspection;

[0044] Investigate the protein content of high calcium protein drinks;

[0045] The obtained protein beverage was subjected to the Kjeldahl method to calculate the nitrogen content of the sample, and the obtained value was converted into protein content (g / 100g) using a protein coefficient of 6.25. The results are shown in Table 1.

[0046] It can be seen that in Comparative Example 3, since the crushed grape seeds were not screened, a large amount of seed skin components, mainly polysaccharides, were mixed into the extraction system, which reduced the proportion of endosperm in the powder, resulting in a lower protein yield under the same powder addition amount. In Comparative Example 2, since the pH of the extract was lower, the protein precipitated near the pH close to the isoelectric point, resulting in a lower protein yield. In Comparative Example 4, since the extract was not ultrasonically treated, the protein could not be fully dissolved in the solution, and the protein and calcium content of the product were low.

[0047] Study on the content of organic calcium in high calcium protein beverages

[0048] 5 ml of the obtained protein beverage was dialyzed in 2L pH 7.0 buffer for 24 hours, and the dialysate was replaced every 8 hours to completely dialyze the free calcium in the beverage; the mass fraction of calcium in the beverage (mg / L) was determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). The results are shown in Table 1

[0049]

[0050] In Comparative Example 1, since the pH of the extract is too high, the calcium component in the grape seed protein forms Ca(OH)2 which is slightly soluble in water at high pH, ​​and is converted into inorganic calcium and removed from the system. The high pH is not conducive to maintaining the high organic calcium characteristics of the beverage.

[0051] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a grape seed high-calcium plant protein beverage, characterized in that: The following steps are involved: 1) Material selection and cleaning: Select grape seeds with full grains, uniform texture, no deterioration, odor, uniform color, firm texture, and good physical properties, and ensure that stones, skin stems, soil, etc. are cleaned up; 2) Crushing and screening: crushing the grape seeds, separating the kernels and seed skins by air separation, and passing the crushed kernels through a 40-mesh sieve to obtain raw material 1; 3) Extraction: Mix raw material 1 and water in a mass ratio of 1:(5-10), stir thoroughly, adjust the pH of the extract to 7.0-9.0 using 0.2 g / ml sodium carbonate solution, ultrasonicate the extract at 10-100 W for 1 hour, and then adjust the pH to 4.0-7.0 using citric acid solution to obtain raw material 2; 4) Preparation: dissolve the raw material 2, white sugar, sucralose, monoglyceride, diglyceride, sodium caseinate, xanthan gum and other ingredients into the solution, put into the preparation tank, mix well to obtain the raw material 3; 5) Homogenization: homogenize the mixed solution of raw material 3 at 40-50° C. to obtain raw material 4; 6) Degassing: vacuum degas the mixture of raw material 4 at 40-50°C; 7) Sterilization: sterilize the mixed solution in step 6) at 115-121° C. for 10-15 minutes to obtain a grape seed protein beverage.

2. The method for preparing a grape seed high calcium plant protein beverage according to claim 1, characterized in that: In the blending step 4), the amount of white sugar added is 2-10% of the total mass of the second raw material, the amount of sucralose added is 0.001%-0.100% of the total mass of the second raw material, the amount of monoglyceride added is 0.1%-0.25% of the total mass of the second raw material, the amount of diglyceride added is 0.05%-0.20% of the total mass of the second raw material, the amount of sodium caseinate added is 0.1-1% of the total mass of the second raw material, and the amount of xanthan gum added is 0.1-1% of the total mass of the second raw material.

3. The method for preparing a grape seed high-calcium plant protein beverage according to claim 1, characterized in that: In step 5), the homogenization pressure is ≥ 24 MPa.

4. The method for preparing a grape seed high-calcium plant protein beverage according to claim 1, characterized in that: In step 6), the vacuum degassing pressure is -0.09 MPa to -0.095 MPa.

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