Compound beverage of chickpea protein coconut juice and preparation method thereof

Abstract

The invention discloses a compound beverage of chickpea protein coconut milk, which comprises the following components in percentage by total mass of the compound beverage: 0.3%-1% of chickpea protein, 6%-10% of coconut milk, 0.6%-1% of an emulsifier and the balance of water, wherein the chickpea protein is prepared by fermenting chickpeas. The invention also comprises a preparation method of the compound beverage. The preparation method comprises the following steps: mixing the components, emulsifying, homogenizing, filling and sterilizing. The composite beverage obtained according to the preparation technology is unique in flavor, rich and uniform in nutrition, high in digestibility and stable in quality.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a compound drink of chickpea protein and coconut juice and a preparation method thereof. Background Art

[0002] Coconut water is a sustainable alternative to plant milk. It is rich in vitamins, minerals and natural electrolytes, has a refreshing taste and unique flavor, and plays an important role in my country's plant protein beverage market. Coconut water is a liquid raw material obtained by grinding coconut meat and other processes, and then adding an appropriate amount of water and sugar for blending. If only coconut milk is used to mix coconut water, its protein content is lower than the national standard requirements. Therefore, in order to meet the protein content requirements when making coconut water, other proteins are often added to it. Usually, sodium caseinate is added to increase the protein content, but this ingredient may pose a potential threat to the health of some people who are allergic to animal lactose.

[0003] As people pay more and more attention to healthy eating, some new plant protein drinks are popular among consumers. Chickpea protein is rich in various amino acids necessary for the human body, and its composition is close to the needs of the human body. It has high bioavailability and contains all 8 amino acids that the human body cannot synthesize by itself, which can meet the needs of the human body to replace some animal proteins. Plant protein chickpeas are used to replace casein to produce coconut juice as a milk substitute. However, plant protein has a bean smell, resulting in a poor taste and affecting consumer experience.

[0004] Therefore, a process for fermenting chickpea protein and mixing it with coconut juice is developed, whereby the fermented protein can not only remove the beany smell, but also produce different flavors of beverages after mixing. The preparation of nutritious chickpea protein coconut juice with unique taste has important market value and practical significance. Summary of the invention

[0005] In view of the deficiencies in the prior art and actual needs, the purpose of the present invention is to provide a chickpea protein coconut juice with a unique flavor and a preparation method thereof. The chickpea protein is fermented to effectively remove the beany smell and improve the taste. The chickpea protein is scientifically blended with coconut juice to ensure that all indicators meet the standard requirements, so that the product has the nutritional advantages of both chickpeas and coconut juice, thereby meeting consumers' demand for healthy and delicious drinks.

[0006] Specifically, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a composite beverage of chickpea protein and coconut juice, which comprises, by percentage of the total mass of the composite beverage, 0.3%-1% of chickpea protein, 6%-10% of coconut milk, 0.6%-1% of an emulsifier, and the remainder is water; wherein the chickpea protein is prepared by fermenting chickpeas.

[0008] In one or more embodiments, the chickpea protein is prepared according to the following steps:

[0009] (1) Selection and cleaning: Select chickpeas with full grains and no pests and diseases, screen and clean them to remove impurities;

[0010] (2) Low-temperature baking: The washed chickpeas are fished out, drained, and baked at a low temperature, with the baking temperature controlled at 80-90° C. for 10-20 min;

[0011] (3) Grinding: Use a grinder to grind the chickpeas after low-temperature roasting and pass through a 100-mesh sieve;

[0012] (4) defatting: the crushed and sieved chickpeas are defatted by leaching to obtain defatted chickpea flour;

[0013] (5) Fermentation: defatted chickpea flour and distilled water are added into a container in a mass ratio of 1:15-1:17 and the container is sealed, sterilized at 80-90° C. for 10-15 min, cooled to room temperature, inoculated with 1-3% lactic acid bacteria, and anaerobically fermented at 37° C. in a shaker at 150-170 r / min, and after 48 h, the reaction is terminated in a water bath at 90-100° C. for 5 min to obtain chickpea milk; the lactic acid bacteria is Lactobacillus plantarum JYLP-326;

[0014] (6) Extraction of chickpea protein: extracting chickpea protein by alkali dissolution and acid precipitation method; adding food soda to the fermented chickpea milk, adjusting the pH value to 9-9.5, stirring the chickpea milk at room temperature at 400-600 r / min for 1-2 hours, and then centrifuging at 6000 r / min for 12-18 minutes; adjusting the pH value of the supernatant to an isoelectric point of 4.5 with food phosphoric acid solution, and then centrifuging at 6000 r / min for 12-18 minutes to precipitate the protein; washing the precipitated protein repeatedly with pure water for 2-3 times, and then adjusting the pH value to neutral, and finally obtaining the chickpea protein by spray drying or freeze drying.

[0015] In one or more embodiments, the coconut milk is any one or more of fresh coconut milk, pasteurized coconut milk and / or frozen coconut milk.

[0016] In one or more embodiments, the emulsifier is composed of monoglyceride and sucrose ester, and the mass ratio of the two components is 2:1-1:1.

[0017] In the present invention, the inventors found that when monoglyceride and sucrose ester are combined in a certain mass ratio, the chickpea protein coconut juice prepared by the present invention can be kept in a stable state. Among them, monoglyceride is monoacylglyceride (MAC), which is an important non-ionic surfactant; sucrose ester is sucrose fatty acid ester, referred to as SE (SUGAR ESTERS), a non-ionic surfactant, a mixture of sucrose and fatty acids generated by esterification reaction.

[0018] In one or more embodiments, the composite beverage further comprises other ingredients permitted to be added to beverages.

[0019] It should be understood that after adding chickpea protein, coconut milk and specific emulsifier to the composite beverage of the present invention, it can be sold and used as a finished beverage. However, considering the taste preferences of consumers, other ingredients such as sweeteners, thickeners, other functional ingredients, etc. can also be added thereto.

[0020] In one or more embodiments, the other ingredients are one or more of sucrose, sodium carboxymethyl cellulose and vanillin; calculated as a percentage of the total mass of the composite beverage, the amount of sucrose added is 5%-7%, the amount of sodium carboxymethyl cellulose added is 0.1%-0.3%, and the amount of vanillin added is 0.03-0.1%.

[0021] In a second aspect, the present invention provides a method for preparing the composite beverage, which comprises the steps of mixing, emulsifying, homogenizing, and filling and sterilizing the components.

[0022] In one or more embodiments, when the ingredients are mixed, the water temperature is first set at 55-65° C., all ingredients except chickpea protein are added according to the mass percentage, and stirred evenly; after the temperature is cooled to room temperature, chickpea protein is added according to the mass percentage, and stirred to mix the ingredients evenly.

[0023] In one or more embodiments, the emulsification step is: adjusting the pH of the chickpea protein coconut juice evenly mixed with the ingredients to 7.2-7.5, and emulsifying the prepared coconut juice using an emulsifying stick for 25-35 minutes.

[0024] In one or more embodiments, the homogenization step includes two stages of homogenization, firstly, the first homogenization is performed at 20 MPa, and then the second homogenization is performed at 30 MPa, and the homogenization time of each stage is maintained at 2-4 minutes.

[0025] It should be understood that in the present invention, the homogenized product is filled and sealed, and the finished chickpea protein coconut juice is obtained after cooling. The present invention does not limit the sterilization method, and any conventional sterilization method in the art can be used in the present invention, such as sterilization at 121° C. for 15 minutes.

[0026] Compared with the prior art, the present invention has the following advantages:

[0027] (1) Unique flavor: The fermentation process effectively removes the beany smell of chickpea protein, while giving the product a unique fermented aroma and a soft sweet and sour taste, which blends with the natural flavor of coconut juice to create a new and unique flavor;

[0028] (2) Rich and balanced nutrition: It combines the nutritional ingredients of chickpea protein and coconut juice, is rich in high-quality plant protein, multiple vitamins, minerals and dietary fiber, and meets the human body's needs for multiple nutrients. It is especially suitable for people who pursue a healthy diet.

[0029] (3) High digestion and absorption rate: During the fermentation process, microorganisms break down large molecular proteins into small molecular peptides and amino acids, which improves the digestion and absorption rate of proteins and makes them easier for the human body to absorb and utilize;

[0030] (4) Stable quality: Reasonable raw material processing, fermentation process, addition of composite stabilizers and homogenization treatment ensure the stability of the product during storage and transportation, effectively prevent the occurrence of stratification, precipitation and other phenomena, and extend the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The present invention is a flow chart of the preparation process of the chickpea protein coconut juice composite beverage described in Example 1. DETAILED DESCRIPTION

[0032] Example

[0033] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0034] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are for describing specific embodiments rather than for limiting the scope of protection of the present invention.

[0035] When the embodiment gives a numerical range, it should be understood that, unless otherwise specified in the present invention, the two endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs.

[0036] If no specific techniques or conditions are specified in the examples, the techniques or conditions described in the literature in the field or the product instructions are used. If no manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased through regular channels.

[0037] The examples involve the addition amounts, contents and concentrations of various substances, wherein the percentages described therein, unless otherwise specified, are all by mass percentages.

[0038] The strain added in the chickpea fermentation process in the following examples is direct-injection Lactobacillus plantarum JYLP-326, which is sourced from Minsheng Zhongke Jiayi (Shandong) Bioengineering Co., Ltd.

[0039] The chickpeas, coconut milk, emulsifiers, etc. in the following embodiments can all be purchased in the market through conventional channels.

[0040] The detection involved in the following embodiments adopts the following method:

[0041] Protein content in chickpea protein coconut juice was determined using the Coomassie brilliant blue method

[0042] Fat content is tested by alkaline hydrolysis method

[0043] After 15 days of storage, the acid value and stability coefficient were tested by acid-base titration and colorimetry.

[0044] Soluble solid content was determined by refractometer method

[0045] Example 1: A composite beverage of chickpea protein and coconut juice and a preparation method thereof

[0046] A chickpea protein and coconut juice composite drink comprises, by percentage of the total weight of the composite drink, 0.4% of chickpea protein, 8% of coconut milk, 0.4% of monoglyceride, 0.3% of sucrose ester, 6% of sucrose, and the balance is water.

[0047] (1) Selection and cleaning of chickpeas: Select high-quality chickpeas with full grains and no pests and diseases, screen and clean them to remove impurities;

[0048] (2) Low-temperature baking of chickpeas: The washed chickpeas are removed, drained, and baked at a low temperature at 85° C. for 15 minutes to improve the flavor of the chickpeas and inactivate some endogenous enzymes;

[0049] (3) Chickpea grinding: Grind the chickpeas using a grinder and pass through a 100-mesh sieve;

[0050] (4) Chickpea defatting: defatting by leaching method;

[0051] (5) Chickpea milk fermentation: select defatted chickpea flour dried and passed through a 100-mesh standard sieve, take 50 g and put it into a 1000-mL conical flask, add distilled water (added at a solid-to-liquid ratio of 1:16), seal the conical flask, sterilize it in 85°C hot water for 10 min, cool it to room temperature in a sterile environment, inoculate 2% direct-injection plant lactic acid bacteria to ferment chickpea milk, seal the conical flask, and ferment it anaerobically at 37°C in a shaker at 160 r / min. When the fermentation reaches 48 h, take a chickpea milk sample and place it in a 90°C water bath for 5 min to terminate the reaction;

[0052] (6) Chickpea protein extraction: Chickpea protein was extracted by alkali dissolution and acid precipitation method. Food soda was added to the fermented chickpea milk, and the pH value of the alkaline aqueous solution was adjusted to 9. Mechanical stirring was performed at room temperature to fully dissolve the protein (500r / min) for 1.5h, and then centrifuged at 6000r / min for 15min. The supernatant was adjusted to an isoelectric point of 4.5 with food phosphoric acid solution and then centrifuged at 6000r / min for 15min. The protein precipitated and the precipitated protein was collected. The precipitated protein was washed repeatedly with pure water twice, and then the pH value was adjusted to neutral. Finally, chickpea protein isolate was obtained by spray drying or freeze drying;

[0053] (7) Mixing: Prepare the chickpea protein coconut juice beverage. Thaw the coconut milk (frozen) at room temperature. Shake well before adding. Prepare 84.9% warm water, add 8% thawed coconut milk and 6% sucrose;

[0054] (8) Emulsifier: When dissolving the emulsifier, the water temperature should be around 60°C, add 0.4% monoglyceride and 0.3% sucrose ester as emulsifiers, and stir evenly. After the temperature cools to room temperature, add 0.4% chickpea protein and stir evenly. Stir thoroughly to mix all the ingredients evenly;

[0055] (9) Emulsification: Adjust the pH of the mixed chickpea protein coconut juice to 7.2, and emulsify the prepared coconut juice using an emulsifying stick for 30 minutes;

[0056] (10) Homogenization: The experiment adopted a two-stage homogenization process. The first homogenization was carried out at 20 MPa, and then the second homogenization was carried out at 30 MPa. The homogenization time of each stage was maintained at 2-3 minutes. This made the particles in the product more refined and the taste more delicate;

[0057] (11) Filling and sterilization: The homogenized product is filled and sealed, and then sterilized at 121°C for 15 minutes. After cooling, the finished chickpea protein coconut juice is obtained. The protein content of chickpea protein coconut juice is 0.514%, the fat content is 1.323%, and the acid value and stability coefficient after 15 days are 0.63 mg / mL and 99.81%, respectively. The average pH value is 7.26, and the average soluble solid content is 9.63g / 100g. It meets the national coconut juice standards, and the color is uniform and coordinated, milky white; it has no beany smell and has a strong coconut flavor.

[0058] Example 2: A composite beverage of chickpea protein and coconut juice and its preparation method

[0059] A chickpea protein and coconut juice composite drink comprises, based on the total weight of the composite drink, 0.3% of chickpea protein, 10% of coconut milk, 0.3% of monoglyceride, 0.3% of sucrose ester, and the remainder is water.

[0060] (1) Selection and cleaning of chickpeas: Select high-quality chickpeas with full grains and no pests and diseases, screen and clean them to remove impurities;

[0061] (2) Low-temperature baking of chickpeas: The washed chickpeas are fished out, drained, and baked at a low temperature at 80° C. for 20 minutes to improve the flavor of the chickpeas and inactivate some endogenous enzymes;

[0062] (3) Chickpea grinding: Grind the chickpeas using a grinder and pass through a 100-mesh sieve;

[0063] (4) Chickpea defatting: defatting by leaching method;

[0064] (5) Chickpea milk fermentation: select defatted chickpea flour dried and passed through a 100-mesh standard sieve, take 50 g and put it into a 1000-mL conical flask, add distilled water (added at a solid-to-liquid ratio of 1:15), seal the conical flask, put it in 90°C hot water for sterilization for 15 min, put it in a sterile environment and cool it to room temperature, inoculate 1% direct-injection plant lactic acid bacteria to ferment chickpea milk, seal the conical flask, and ferment it in a 37°C shaker at 150 r / min anaerobically. When the fermentation reaches 48 h, take the chickpea milk sample and place it in a 90°C water bath for 5 min to terminate the reaction;

[0065] (6) Chickpea protein extraction: Chickpea protein was extracted by alkali dissolution and acid precipitation method. Food soda was added to the fermented chickpea milk, and the pH value of the alkaline aqueous solution was adjusted to 9. Mechanical stirring was performed at room temperature to fully dissolve the protein (400r / min) for 1.5h, and then centrifuged at 6000r / min for 13min. The supernatant was adjusted to an isoelectric point of 4.5 with food phosphoric acid solution and then centrifuged at 6000r / min for 13min. The protein precipitated and the precipitated protein was collected. The precipitated protein was washed repeatedly with pure water twice, and then the pH value was adjusted to neutral. Finally, chickpea protein isolate was obtained by spray drying or freeze drying;

[0066] (7) Mixing: Prepare the chickpea protein coconut juice beverage. Thaw the coconut milk (frozen) at room temperature. Shake well before adding. Prepare 89.1% warm water and add 10% thawed coconut milk.

[0067] (8) Emulsifier: When dissolving the emulsifier, the water temperature should be around 60°C, add 0.3% monoglyceride and 0.3% sucrose ester as emulsifiers, and stir evenly. After the temperature cools to room temperature, add 0.3% chickpea protein and stir evenly. Stir thoroughly to mix all the ingredients evenly;

[0068] (9) Emulsification: Adjust the pH of the mixed chickpea protein coconut juice to 7.5, and emulsify the prepared coconut juice using an emulsifying stick for 25 minutes;

[0069] (10) Homogenization: The experiment adopted a two-stage homogenization process. The first homogenization was carried out at 20 MPa, and then the second homogenization was carried out at 30 MPa. The homogenization time of each stage was maintained at 2-3 minutes. This made the particles in the product more refined and the taste more delicate;

[0070] (11) Filling and sterilization: The homogenized product is filled and sealed, and then sterilized at 121°C for 15 minutes. After cooling, the finished chickpea protein coconut juice is obtained. The protein content of chickpea protein coconut juice is 0.509%, the fat content is 1.318%, and the acid value and stability coefficient after 15 days are 0.61 mg / mL and 99.78%, respectively. The average pH value is 7.30, and the average soluble solid content is 9.58g / 100g. It meets the national coconut juice standards, and the color is uniform and coordinated, milky white; it has no beany smell and has a strong coconut flavor.

[0071] Example 3: A composite beverage of chickpea protein and coconut juice and its preparation method

[0072] A chickpea protein and coconut juice composite drink comprises, based on the total weight of the composite drink, 1% of chickpea protein, 6% of coconut milk, 0.6% of monoglyceride, 0.3% of sucrose ester, and the remainder is water.

[0073] (1) Selection and cleaning of chickpeas: Select high-quality chickpeas with full grains and no pests and diseases, screen and clean them to remove impurities;

[0074] (2) Low-temperature baking of chickpeas: The washed chickpeas are removed, drained, and baked at a low temperature at 90° C. for 10 minutes to improve the flavor of the chickpeas and inactivate some endogenous enzymes;

[0075] (3) Chickpea grinding: Grind the chickpeas using a grinder and pass through a 100-mesh sieve;

[0076] (4) Chickpea defatting: defatting by leaching method;

[0077] (5) Chickpea milk fermentation: select defatted chickpea flour dried and passed through a 100-mesh standard sieve, take 50 g and put it into a 1000-mL conical flask, add distilled water (added at a solid-to-liquid ratio of 1:17), seal the conical flask, put it in 80°C hot water for sterilization for 15 min, put it in a sterile environment and cool it to room temperature, inoculate 3% direct-injection plant lactic acid bacteria to ferment chickpea milk, seal the conical flask, and ferment it anaerobically at 37°C in a shaker at 170 r / min. When the fermentation reaches 48 h, take the chickpea milk sample and place it in a 90°C water bath for 5 min to terminate the reaction;

[0078] (6) Chickpea protein extraction: Chickpea protein was extracted by alkali dissolution and acid precipitation method. Food soda was added to the fermented chickpea milk, and the pH value of the alkaline aqueous solution was adjusted to 9. Mechanical stirring was performed at room temperature to fully dissolve the protein (600r / min) for 1.5h, and then centrifuged at 6000r / min for 18min. The supernatant was adjusted to an isoelectric point of 4.5 with food phosphoric acid solution and then centrifuged at 6000r / min for 18min. The protein precipitated and the precipitated protein was collected. The precipitated protein was washed repeatedly with pure water for 3 times, and then the pH value was adjusted to neutral. Finally, chickpea protein isolate was obtained by spray drying or freeze drying;

[0079] (7) Mixing: Prepare 92.1% warm water and add 6% coconut milk at room temperature;

[0080] (8) Emulsifier: When dissolving the emulsifier, the water temperature should be around 60°C, add 0.6% monoglyceride and 0.3% sucrose ester as emulsifiers, and stir evenly. After the temperature cools to room temperature, add 1% chickpea protein and stir evenly. Stir thoroughly to mix all the ingredients evenly;

[0081] (9) Emulsification: The pH of the mixed chickpea protein coconut juice was adjusted to 7.5, and the prepared coconut juice was emulsified using an emulsifying stick for 35 minutes;

[0082] (10) Homogenization: The experiment adopted a two-stage homogenization process. The first homogenization was carried out at 20 MPa, and then the second homogenization was carried out at 30 MPa. The homogenization time of each stage was maintained at 2-3 minutes. This made the particles in the product more refined and the taste more delicate;

[0083] (11) Filling and sterilization: The homogenized product is filled and sealed, and then sterilized at 121°C for 15 minutes. After cooling, the finished chickpea protein coconut juice is obtained. The protein content of chickpea protein coconut juice is 1.143%, the fat content is 1.286%, and the acid value and stability coefficient after 15 days are 0.58 mg / mL and 98.35%, respectively. The average pH value is 7.33, and the average soluble solid content is 9.68g / 100g. It meets the national coconut juice standards, and the color is uniform and coordinated, milky white; it has no beany smell and has a strong coconut flavor.

[0084] Compared with Examples 1 and 2, more chickpea protein is added in this embodiment, but the stability coefficient of the composite beverage is lower than that of Examples 1 and 2, indicating that the addition amount of chickpea protein in the present invention will affect the stability of the composite beverage, and the optimal addition amount of chickpea protein should be 0.3%-0.5%.

[0085] Example 4: A composite beverage of chickpea protein and coconut juice and its preparation method

[0086] A chickpea protein and coconut juice composite drink comprises, by percentage of the total weight of the composite drink, 0.4% of chickpea protein, 8% of coconut milk, 0.4% of monoglyceride, 0.3% of sucrose ester, 6% of sucrose, 0.2% of sodium carboxymethyl cellulose, 0.05% of vanillin, and the balance is water.

[0087] (1) Selection and cleaning of chickpeas: Select high-quality chickpeas with full grains and no pests and diseases, screen and clean them to remove impurities;

[0088] (2) Low-temperature baking of chickpeas: The washed chickpeas are removed, drained, and baked at a low temperature at 85° C. for 15 minutes to improve the flavor of the chickpeas and inactivate some endogenous enzymes;

[0089] (3) Chickpea grinding: Grind the chickpeas using a grinder and pass through a 100-mesh sieve;

[0090] (4) Chickpea defatting: defatting by leaching method;

[0091] (5) Chickpea milk fermentation: 50 g of defatted chickpea flour dried and passed through a 100-mesh standard sieve was taken and placed in a 1000-mL conical flask, distilled water (added at a solid-to-liquid ratio of 1:16) was added, the conical flask was sealed, and sterilized in 85° C. hot water for 10 min, then cooled to room temperature, inoculated with 2% direct-injection plant lactic acid bacteria to ferment chickpea milk, the conical flask was sealed, and anaerobically fermented in a shaking incubator at 37° C. at 160 r / min. When the fermentation reached 48 h, the chickpea milk sample was placed in a 90° C. water bath for 5 min to terminate the reaction;

[0092] (6) Chickpea protein extraction: Chickpea protein is extracted by alkali dissolution and acid precipitation method. Add food soda to the fermented chickpea milk, adjust the pH value of the alkaline aqueous solution to 9, and mechanically stir at room temperature to fully dissolve the protein (500r / min). After 1.5 hours, centrifuge at 6000r / min for 15 minutes. Adjust the pH value of the supernatant to the isoelectric point of 4.5 with food phosphoric acid solution and centrifuge at 6000r / min for 15 minutes. The protein precipitates and the precipitated protein is collected. The precipitated protein is washed repeatedly with pure water twice, and then the pH value is adjusted to neutral. Finally, chickpea protein isolate is obtained by spray drying or freeze drying;

[0093] (7) Mixing and blending: Prepare a chickpea protein coconut juice beverage. Thaw the coconut milk at room temperature. Shake well after thawing before adding. Prepare 84.65% warm water, add 8% thawed coconut milk and 6% sucrose;

[0094] (8) Emulsifier: When dissolving the emulsifier, the water temperature should be around 60°C, add 0.4% monoglyceride and 0.3% sucrose ester, 0.2% sodium carboxymethyl cellulose, and 0.05% vanillin, and stir evenly. After the temperature cools to room temperature, add 0.4% chickpea protein and stir evenly. Stir thoroughly to mix all the ingredients evenly;

[0095] (9) Emulsification: The pH of the mixed chickpea protein coconut juice was adjusted to 7.3, and the prepared coconut juice was emulsified using an emulsifying stick for 30 min;

[0096] (10) Homogenization: The experiment adopted a two-stage homogenization process. The first homogenization was carried out at 20 MPa, and then the second homogenization was carried out at 30 MPa. The homogenization time of each stage was maintained at 3 minutes. This made the particles in the product more refined and the taste more delicate;

[0097] (11) Filling and sterilization: The homogenized product is filled and sealed, and then sterilized at 121°C for 15 minutes. After cooling, the finished chickpea protein coconut juice is obtained. The protein content of chickpea protein coconut juice is 0.513%, the fat content is 1.320%, and the acid value and stability coefficient after 15 days are 0.59 mg / mL and 99.84% respectively; the average pH value is 7.32, and the average soluble solid content is 9.78g / 100g. It meets the national coconut juice standards, and the color is uniform and coordinated, milky white; it has no beany smell and has a strong coconut flavor.

[0098] Comparative Example 1: A composite beverage of chickpea protein and coconut juice and a preparation method thereof

[0099] The ingredients and preparation method of the composite beverage in this embodiment are substantially the same as those in Embodiment 1, except that only monoglyceride is used as the emulsifier, and the addition amount is 0.7%, and the rest are the same.

[0100] Comparative Example 2: A composite beverage of chickpea protein and coconut juice and a preparation method thereof

[0101] The ingredients and preparation method of the composite beverage in this embodiment are basically the same as those in Embodiment 1, except that only sucrose ester is used as the emulsifier, and the addition amount is 0.7%, and the rest are the same.

[0102] Comparative Example 3: A composite beverage of chickpea protein and coconut juice and a preparation method thereof

[0103] The ingredients and preparation method of the composite beverage described in this embodiment are basically the same as those in Example 1, except that the amount of monoglyceride added in the emulsifier is 0.5%, and the amount of sucrose ester added is 0.2%, and the rest are the same.

[0104] Comparative Examples 1-3 Stability Test

[0105] sample Acid value Stability factor Comparative Example 1 0.41mg / mL 89.45％ Comparative Example 2 0.35mg / mL 85.25％ Comparative Example 3 0.46mg / mL 96.53％

[0106] As mentioned above, through the stability test of Examples 1-3, it can be seen that when only a single emulsifier is used or the compounding ratio of the emulsifier is not within the scope of the present invention, the stability of the composite beverage is poor. In combination with Examples 1-4, it can be seen that when monoglyceride and sucrose ester are combined in a specific mass ratio in the present invention, the chickpea protein coconut juice prepared by the present invention can be kept in a stable state.

[0107] Although the content of the present invention has been described in detail through the above preferred embodiments, it should be appreciated that the above description should not be considered as a limitation of the present invention. After reading the above content, it will be apparent to those skilled in the art that various modifications and substitutions of the present invention will occur. Therefore, the protection scope of the present invention should be limited by the appended claims.

Claims

1. A composite drink of chickpea protein and coconut juice, characterized in that: Calculated by percentage of the total mass of the composite beverage, it comprises 0.3%-1% chickpea protein, 6%-10% coconut milk, 0.6%-1% emulsifier, and the remainder is water; wherein the chickpea protein is prepared by fermenting chickpeas.

2. The compound beverage according to claim 1, characterized in that The chickpea protein is prepared according to the following steps: (1) Selection and cleaning: Select chickpeas with full grains and no pests and diseases, screen and clean them to remove impurities; (2) Low-temperature baking: The washed chickpeas are fished out, drained, and baked at a low temperature, with the baking temperature controlled at 80-90° C. for 10-20 min; (3) Grinding: Use a grinder to grind the chickpeas after low-temperature roasting and pass through a 100-mesh sieve; (4) defatting: the crushed and sieved chickpeas are defatted by leaching to obtain defatted chickpea flour; (5) Fermentation: defatted chickpea flour and distilled water are added into a container in a mass ratio of 1:15-1:17 and the container is sealed, sterilized at 80-90° C. for 10-15 min, cooled to room temperature, inoculated with 1-3% lactic acid bacteria, and anaerobically fermented at 37° C. in a shaker at 150-170 r / min, and after 48 h, the reaction is terminated in a water bath at 90-100° C. for 5 min to obtain chickpea milk; the lactic acid bacteria is Lactobacillus plantarum JYLP-326; (6) Extraction of chickpea protein: extracting chickpea protein by alkali dissolution and acid precipitation method; adding food soda to the fermented chickpea milk, adjusting the pH value to 9-9.5, stirring the chickpea milk at room temperature at 400-600 r / min for 1-2 hours, and then centrifuging at 6000 r / min for 12-18 minutes; adjusting the pH value of the supernatant to an isoelectric point of 4.5 with food phosphoric acid solution, and then centrifuging at 6000 r / min for 12-18 minutes to precipitate the protein; washing the precipitated protein repeatedly with pure water for 2-3 times, and then adjusting the pH value to neutral, and finally obtaining the chickpea protein by spray drying or freeze drying.

3. The composite beverage according to claim 1, characterized in that: The coconut milk is any one or more of fresh coconut milk, pasteurized coconut milk and / or frozen coconut milk.

4. The composite beverage according to claim 1, characterized in that The emulsifier consists of monoglyceride and sucrose ester, and the mass ratio of the two components is 2:1-1:

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5. The compound beverage according to claim 1, characterized in that: The compound beverage also contains other ingredients allowed to be added to beverages.

6. The composite beverage according to claim 5, characterized in that The other ingredients are one or more of sucrose, sodium carboxymethyl cellulose and vanillin; calculated by percentage of the total mass of the composite beverage, the added amount of sucrose is 5%-7%, the added amount of sodium carboxymethyl cellulose is 0.1%-0.3%, and the added amount of vanillin is 0.03-0.1%.

7. The method for preparing the composite beverage according to any one of claims 1 to 6, characterized in that: The method comprises the steps of mixing, emulsifying, homogenizing and filling and sterilizing the components.

8. The preparation method according to claim 7, characterized in that: When the ingredients are mixed, the water temperature is first set to 55-65° C., all ingredients except chickpea protein are added according to the mass percentage, and stirred evenly; after the temperature is cooled to room temperature, chickpea protein is added according to the mass percentage, and stirred to mix the ingredients evenly.

9. The preparation method according to claim 7, characterized in that: The emulsification step comprises: adjusting the pH of the chickpea protein coconut juice uniformly mixed with various components to 7.2-7.5, and emulsifying the prepared coconut juice using an emulsifying stick, and the emulsification time is 25-35 minutes.

10. The preparation method according to claim 7, characterized in that: The homogenization step includes two stages of homogenization treatment, firstly, the first homogenization is performed at 20 MPa, and then the second homogenization is performed at 30 MPa. The homogenization treatment time of each stage is maintained at 2-4 minutes.

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