Additive-free high-protein nut mixed plant-based beverage and preparation method thereof

Abstract

The invention provides an additive-free high-protein nut mixed plant-based beverage and a preparation method thereof.The additive-free high-protein nut mixed plant-based beverage is prepared from, by weight, 10-50 parts of beans, 0-100 parts of white granulated sugar and 70-210 parts of nuts, and the ratio of the beans to the nuts is 1: (3-5); the preparation method comprises the following steps: mixing beans, nuts and water, and grinding to obtain a ground material liquid; heating the ground material liquid, adding white granulated sugar, and stirring at a constant temperature to obtain a mixed material liquid; performing primary protein hydration on the mixed feed liquid to obtain primary protein hydration feed liquid, and filtering to obtain filtered feed liquid; performing secondary protein hydration on the filtered feed liquid to obtain secondary protein hydration feed liquid, and homogenizing twice to obtain homogenized feed liquid; and sterilizing the homogenized feed liquid to obtain the product. The product is free of additives, mellow in taste, stable in state and free of bad states such as layering and precipitation in the shelf life.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to an additive-free high-protein nut mixed plant-based beverage and a preparation method thereof. Background Art

[0002] In existing products, in order to improve the taste and stability of mixed plant-based products, colloids, emulsifiers, thickeners and other food additives are often added. However, excessive addition of food additives cannot meet the requirements of modern consumers for zero-additive, healthy and green food. Moreover, plant protein products have poor stability and taste without additives, and the product quality of plant protein products cannot be guaranteed during the shelf life. Summary of the invention

[0003] In order to solve the above technical problems, the purpose of the present invention is to provide a non-additive high-protein nut mixed plant-based beverage and a preparation method thereof, through which the mixed plant-based product can have a mellow taste and a stable state during the shelf life, without undesirable conditions such as stratification and precipitation.

[0004] In order to achieve the above object, the present invention provides a method for preparing a non-additive high-protein nut mixed plant-based beverage, wherein the raw material composition comprises, by weight: 10-50 parts of beans, 0-100 parts of white sugar, and 70-210 parts of nuts, and the ratio of beans to nuts is 1:3-5;

[0005] The preparation method of the mixed plant-based product comprises:

[0006] (1) mixing beans and nuts with water and grinding them to obtain a grinding liquid, wherein the weight ratio of the beans and nuts to the water is 1:3-5;

[0007] (2) heating the grinding liquid, adding white sugar, and stirring at a constant temperature to obtain a mixed liquid;

[0008] (3) subjecting the mixed liquid to a first protein hydration to obtain a first protein hydration liquid;

[0009] (4) filtering the first protein hydration solution to obtain a filtered solution;

[0010] (5) subjecting the filtered feed liquid to a second protein hydration to obtain a second protein hydration feed liquid;

[0011] (6) homogenizing the second protein hydration solution twice to obtain a homogenous solution;

[0012] (7) Sterilize the homogenized liquid to obtain the additive-free high-protein nut mixed plant-based beverage.

[0013] In the above preparation method, preferably, the raw materials for preparing the product consist of the following ingredients: 10-50 parts of beans, 0-100 parts of white sugar, 70-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the rest is supplemented with water to 1000 parts.

[0014] In the above preparation method, preferably, the raw materials for preparing the product consist of the following ingredients: 30-50 parts of beans, 0-100 parts of white sugar, 125-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the rest is supplemented with water to 1000 parts.

[0015] In the above preparation method, preferably, the beans include one or a combination of two or more of soybeans, peas and chickpeas.

[0016] In the above preparation method, preferably, the nuts include a combination of two or more of walnuts, almonds, almonds, peanuts and hazelnuts.

[0017] In the above preparation method, preferably, in step (1), the fineness of the grinding liquid is ≤30 μm, more preferably ≤20 μm.

[0018] In the above preparation method, preferably, in step (2), the temperature of the constant temperature stirring is 45-85°C, preferably 60-80°C; the time of the constant temperature stirring is 20-40min, preferably 25-35min.

[0019] In the above preparation method, preferably, in step (3), the temperature of the first protein hydration is 45-70°C, preferably 50-70°C; the time of the first protein hydration is 25-50 min, preferably 25-40 min.

[0020] In the above preparation method, preferably, in step (4), the filtration is performed using a slurry separator; the filter screen of the slurry separator is ≥120 meshes.

[0021] In the above preparation method, preferably, in step (5), the temperature of the second protein hydration is 35-55°C, preferably 35-45°C; the time of the second protein hydration is 10-35 min, preferably 10-25 min.

[0022] In the above preparation method, preferably, in step (6), the first homogenization pressure of the two homogenization treatments is 45-65MPa, preferably 45-60MPa; the second homogenization pressure of the two homogenization treatments is 30-

[0023] 55MPa, preferably 30-50MPa.

[0024] In the above preparation method, preferably, in step (7), the sterilization temperature is 115-121° C., and the sterilization time is 15-30 min.

[0025] According to a specific embodiment of the present invention, preferably, the preparation method comprises the following steps:

[0026] (1) mixing beans and nuts with water and grinding them to obtain a grinding liquid, wherein the fineness of the grinding liquid is ≤30 μm, wherein the weight ratio of the total weight of the beans and nuts to the weight of the water is 1:3-5;

[0027] (2) heating the grinding liquid to 45-85° C., adding white sugar, and stirring at a constant temperature for 20-40 minutes to obtain a mixed liquid;

[0028] (3) placing the mixed liquid in a constant temperature water bath at 45-70° C. to perform the first protein hydration for 25-50 minutes to obtain the first protein hydration liquid;

[0029] (4) filtering the first protein hydration solution to obtain a filtered solution;

[0030] (5) placing the filtered liquid in a constant temperature water bath at 35-55° C. for a second protein hydration for 10-35 min to obtain a second protein hydration liquid;

[0031] (6) homogenizing the second protein hydration liquid twice, with the first homogenization pressure being 45-65 MPa and the second homogenization pressure being 30-55 MPa, to obtain a homogenized liquid, heating it to 85° C. for canning, and obtaining a canned sample;

[0032] (7) The canned sample is sterilized at 121° C. for 20 minutes and then the temperature is lowered to room temperature to obtain the additive-free high-protein nut mixed plant-based beverage.

[0033] The present invention also provides a non-additive high-protein nut mixed plant-based beverage, which consists of the following ingredients: 10-50 parts of beans, 0-100 parts of white sugar, and 70-210 parts of nuts, with the ratio of beans to nuts being 1:3-5, and the rest being supplemented with water to 1000 parts.

[0034] According to a specific embodiment of the present invention, preferably, the product consists of the following ingredients: 30-50 parts of beans, 0-100 parts of white sugar, 125-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the rest is supplemented with water to 1000 parts.

[0035] According to a specific embodiment of the present invention, preferably, the additive-free high-protein nut mixed plant-based beverage is prepared by the above-mentioned preparation method.

[0036] According to a specific embodiment of the present invention, preferably, the ratio of bean protein to nut protein in the additive-free high-protein nut mixed plant-based beverage is 0.5-1.5:1.5-4.5.

[0037] The present invention provides a non-additive high-protein nut mixed plant-based beverage and a preparation method thereof. Only bean raw materials, white sugar and nuts are added to the formula of the present invention, and the obtained product has high stability and can maintain a good state. At the same time, it has a high protein content and a strong bean aroma and a smooth and mellow taste. In addition, the product of the present invention determines the ratio of beans and nuts when the non-additive high-protein nut mixed plant-based beverage system is stable, solves the problems of poor product stability, poor taste, heavy granularity, etc. caused by the mixed plant protein beverage without additives, and ensures the product quality of the non-additive plant protein product during the shelf life.

[0038] The mixed plant-based product obtained by the preparation method of the present invention can not only solve the problem of poor stability of plant protein products without additives, but also maintain the mellow taste of the product during the shelf life. Through the following raw materials and processes: such as the ratio of beans to nuts, protein hydration time, bean and nut grinding fineness, and mean pressure, it can stabilize the texture of the product, make the mixed plant-based product taste mellow and stable during the shelf life, and have no adverse conditions such as stratification and precipitation, and solve the problems of poor stability and bad taste of mixed plant-based products without additives, thereby obtaining a plant-based product without additives, healthy and green, and nutritious mixed. DETAILED DESCRIPTION

[0039] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now described in detail below, but it should not be construed as limiting the applicable scope of the present invention.

[0040] In actual production, those skilled in the art will understand that some relevant process steps may be adjusted or increased or decreased, provided that qualified products can be obtained.

[0041] In some specific embodiments of the present invention, the present invention provides a method for preparing a non-additive high-protein nut mixed plant-based beverage, wherein the raw material composition comprises, by weight: 10-50 parts of beans, 0-100 parts of white sugar, and 70-210 parts of nuts, and the ratio of beans to nuts is 1:3-5;

[0042] The preparation method of the mixed plant-based product comprises:

[0043] (1) mixing beans and nuts with water and grinding them to obtain a grinding liquid, wherein the weight ratio of the beans and nuts to the water is 1:3-5;

[0044] (2) heating the grinding liquid, adding white sugar, and stirring at a constant temperature to obtain a mixed liquid;

[0045] (3) subjecting the mixed liquid to a first protein hydration to obtain a first protein hydration liquid;

[0046] (4) filtering the first protein hydration solution to obtain a filtered solution;

[0047] (5) subjecting the filtered feed liquid to a second protein hydration to obtain a second protein hydration feed liquid;

[0048] (6) homogenizing the second protein hydration solution twice to obtain a homogenous solution;

[0049] (7) Sterilize the homogenized liquid to obtain the additive-free high-protein nut mixed plant-based beverage.

[0050] In the above preparation method, the raw materials for preparing the product are composed of the following ingredients: 10-50 parts of beans, 0-100 parts of white sugar, 70-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the rest is supplemented with water to 1000 parts; preferably, the raw materials for preparing the product are composed of the following ingredients: 30-50 parts of beans, 0-100 parts of white sugar, 125-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the rest is supplemented with water to 1000 parts.

[0051] In the above preparation method, the nuts include a combination of two or more of walnuts, almonds, almonds, peanuts and hazelnuts.

[0052] In step (1) of the above preparation method, the fineness of the grinding liquid is ≤30 μm, more preferably ≤20 μm.

[0053] In step (3) of the above preparation method, the temperature of the first protein hydration is 45-70°C, preferably 50-70°C; the time of the first protein hydration is 25-50 min, preferably 25-40 min.

[0054] In step (5) of the above preparation method, the temperature of the second protein hydration is 35-55°C, preferably 35-45°C; the time of the second protein hydration is 10-35 min, preferably 10-25 min.

[0055] In step (6) of the above preparation method, the first homogenization pressure of the two homogenization treatments is 45-65 MPa, preferably 45-60 MPa; the second homogenization pressure of the two homogenization treatments is 30-55 MPa, preferably 30-50 MPa.

[0056] Example 1

[0057] 1. Formula (per 1000kg raw material):

[0058] raw material Addition amount (kg) soy 50 white sugar 50 almond 40 peanut 40 Walnut 40 hazelnut 40 Almonds 40

[0059] 2. Preparation method:

[0060] (1) 50 kg of soybeans and 200 kg of nuts were mixed with water in a ratio of 1:3 and ground to a fineness of ≤20 μm to obtain a grinding liquid.

[0061] (2) The ground liquid obtained in (1) was heated to 75°C, 50 kg of white sugar was added, and the mixture was stirred at a constant temperature for 30 min to obtain a mixed liquid.

[0062] (3) The mixed solution obtained in (2) was placed in a constant temperature water bath at 70° C. to perform the first protein hydration for 40 minutes to obtain the first protein hydration solution.

[0063] (4) The first protein hydration solution obtained in (3) is filtered using a slurry separator with a 120-mesh filter screen to obtain a filtered solution.

[0064] (5) The filtered liquid obtained in (4) was placed in a constant temperature water bath at 45°C for a second protein hydration for 20 minutes to obtain a second protein hydration liquid.

[0065] (6) The second protein hydration solution obtained in (5) is homogenized twice (the first homogenization pressure is 55 MPa; the second homogenization pressure is 40 MPa) to obtain a homogenous solution.

[0066] (7) The homogenized liquid obtained in (6) is heated to 85°C and canned to obtain a canned sample.

[0067] (8) The canned sample is sterilized at 121° C. for 20 min and cooled to room temperature to obtain the additive-free high-protein nut mixed plant-based beverage.

[0068] Example 2

[0069] 1. Formula (per 1000kg raw material):

[0070] raw material Addition amount (kg) pea 30 white sugar 0 pistachio 30 Macadamia nuts 30 Walnut 30 Sunflower seeds 30 Almonds 30

[0071] 2. Preparation method:

[0072] (1) 30 kg of peas and 150 kg of nuts were mixed with water in a ratio of 1:3 and ground to a fineness of ≤20 μm to obtain a grinding liquid.

[0073] (2) The grinding liquid obtained in (1) was heated to 60°C and stirred at a constant temperature for 30 minutes to obtain a mixed liquid.

[0074] (3) The mixed solution obtained in (2) was placed in a constant temperature water bath at 65°C for the first protein hydration for 30 minutes to obtain the first protein hydration solution.

[0075] (4) The hydrated liquid obtained in (3) is filtered using a slurry separator equipped with a 120-mesh filter screen to obtain a filtered liquid.

[0076] (5) The filtered liquid obtained in (4) was placed in a constant temperature water bath at 35°C for a second protein hydration for 25 minutes to obtain a second protein hydration liquid.

[0077] (6) The hydrated liquid obtained in (5) is homogenized twice (the first homogenization pressure is 60 MPa; the second homogenization pressure is 50 MPa) to obtain a homogenous liquid.

[0078] (7) The homogenized liquid obtained in (6) is heated to 85°C and canned to obtain a canned sample.

[0079] (8) The canned sample is sterilized at 121° C. for 20 min and cooled to room temperature to obtain the additive-free high-protein nut mixed plant-based beverage.

[0080] Example 3

[0081] 1. Formula (per 1000kg raw material):

[0082]

[0083]

[0084] 2. Preparation method:

[0085] (1) 15 kg of soybeans, 15 kg of peas and 125 kg of nuts were mixed with water in a ratio of 1:3 and ground to a fineness of ≤20 μm to obtain a grinding liquid.

[0086] (2) The ground liquid obtained in (1) was heated to 80°C, 100 kg of white sugar was added, and the mixture was stirred at a constant temperature for 30 min to obtain a mixed liquid.

[0087] (3) The mixed solution obtained in (2) was placed in a constant temperature water bath at 50°C for the first protein hydration for 25 minutes to obtain the first protein hydration solution.

[0088] (4) The hydrated liquid obtained in (3) is filtered using a slurry separator equipped with a 120-mesh filter screen to obtain a filtered liquid.

[0089] (5) The filtered liquid obtained in (4) was placed in a constant temperature water bath at 35°C for a second protein hydration for 10 minutes to obtain a second protein hydration liquid.

[0090] (6) The hydrated liquid obtained in (5) is homogenized twice (the first homogenization pressure is 45 MPa; the second homogenization pressure is 30 MPa) to obtain a homogenous liquid.

[0091] (7) The homogenized liquid obtained in (6) is heated to 85°C and canned to obtain a canned sample.

[0092] (8) The canned sample is sterilized at 121° C. for 20 min and cooled to room temperature to obtain the additive-free high-protein nut mixed plant-based beverage.

[0093] Comparative Example 1

[0094] 1. Formula (per 1000kg raw material):

[0095]

[0096]

[0097] 2. Preparation method:

[0098] (1) 50 kg of soybeans and 200 kg of nuts were mixed with water in a ratio of 1:3 and ground to a fineness of ≤20 μm to obtain a grinding liquid.

[0099] (2) The ground liquid obtained in (1) was heated to 75°C, 50 kg of white sugar was added, and the mixture was stirred at a constant temperature for 30 min to obtain a mixed liquid.

[0100] (3) The mixed solution obtained in (2) was placed in a constant temperature water bath at 70° C. to perform the first protein hydration for 10 minutes to obtain the first protein hydration solution.

[0101] (4) The hydrated liquid obtained in (3) is filtered using a slurry separator equipped with a 120-mesh filter screen to obtain a filtered liquid.

[0102] (5) The filtered liquid obtained in (4) was placed in a constant temperature water bath at 45°C for a second protein hydration for 50 minutes to obtain a second protein hydration liquid.

[0103] (6) The hydrated liquid obtained in (5) is homogenized twice (the first homogenization pressure is 20 MPa; the second homogenization pressure is 30 MPa) to obtain a homogenous liquid.

[0104] (7) The homogenized liquid obtained in (6) is heated to 85°C and canned to obtain a canned sample.

[0105] (8) The canned sample is sterilized at 121° C. for 20 min and cooled to room temperature to obtain the additive-free high-protein nut mixed plant-based beverage.

[0106] Comparative Example 2

[0107] 1. Formula (per 1000kg raw material):

[0108] raw material Addition amount (kg) pea 10 white sugar 0 pistachio 30 Macadamia nuts 30 Walnut 30 Sunflower seeds 30 Almonds 30

[0109] 2. Preparation method:

[0110] (1) 10 kg of peas and 150 kg of nuts were mixed with water in a ratio of 1:3 and ground to a fineness of ≤20 μm to obtain a grinding liquid.

[0111] (2) The grinding liquid obtained in (1) was heated to 60°C and stirred at a constant temperature for 30 minutes to obtain a mixed liquid.

[0112] (3) The mixed solution obtained in (2) was placed in a constant temperature water bath at 65°C for the first protein hydration for 30 minutes to obtain the first protein hydration solution.

[0113] (4) The hydrated liquid obtained in (3) is filtered using a slurry separator equipped with a 120-mesh filter screen to obtain a filtered liquid.

[0114] (5) The filtered liquid obtained in (4) was placed in a constant temperature water bath at 35°C for a second protein hydration for 25 minutes to obtain a second protein hydration liquid.

[0115] (6) The hydrated liquid obtained in (5) is homogenized twice (the first homogenization pressure is 60 MPa; the second homogenization pressure is 50 MPa) to obtain a homogenous liquid.

[0116] (7) The homogenized liquid obtained in (6) is heated to 85°C and canned to obtain a canned sample.

[0117] (8) The canned sample is sterilized at 121° C. for 20 min and cooled to room temperature to obtain the additive-free high-protein nut mixed plant-based beverage.

[0118] Comparative Example 3

[0119] 1. Formula (per 1000kg raw material):

[0120] raw material Addition amount (kg) soy 50 pea 50 white sugar 100 almond 10 peanut 10 Walnut 10 hazelnut 10 Almonds 10

[0121] 2. Preparation method:

[0122] (1) 50 kg of soybeans, 50 kg of peas and 50 kg of nuts were mixed with water in a ratio of 1:3 and ground to a fineness of ≤40 μm to obtain a grinding liquid.

[0123] (2) The ground liquid obtained in (1) was heated to 80°C, 100 kg of white sugar was added, and the mixture was stirred at a constant temperature for 30 min to obtain a mixed liquid.

[0124] (3) The mixed solution obtained in (2) was placed in a constant temperature water bath at 50°C for the first protein hydration for 60 minutes to obtain the first protein hydration solution.

[0125] (4) The hydrated liquid obtained in (3) is filtered using a slurry separator equipped with a 120-mesh filter screen to obtain a filtered liquid.

[0126] (5) The filtered liquid obtained in (4) was placed in a constant temperature water bath at 35°C for a second protein hydration for 5 minutes to obtain a second protein hydration liquid.

[0127] (6) The hydrated liquid obtained in (5) is homogenized twice (the first homogenization pressure is 45 MPa; the second homogenization pressure is 30 MPa) to obtain a homogenous liquid.

[0128] (7) The homogenized liquid obtained in (6) is heated to 85°C and canned to obtain a canned sample.

[0129] (8) The canned sample is sterilized at 121° C. for 20 min and cooled to room temperature to obtain the additive-free high-protein nut mixed plant-based beverage.

[0130] Experimental example

[0131] 1. Protein content detection

[0132] For the samples of Examples 1-3 and Comparative Examples 1-3, the protein content of the samples was tested according to the requirements of national standard GB 5009.5.

[0133] 2. Sensory evaluation

[0134] For the samples of Examples 1-3 and Comparative Examples 1-3, 30 professional tasters (male to female ratio of 1:1) were selected to evaluate the products according to the four aspects of aroma, taste, consistency, and overall preference of the products. The evaluation criteria are shown in Table 1, and the full score for each indicator is 10. The result of the sensory evaluation is the average of the scores of the 30 people.

[0135] Table 1 Sensory evaluation standards

[0136] project Scoring Criteria Points aroma Rich, strong aroma 10 Taste Delicate and smooth taste 10 Thin consistency Moderate consistency, not sticky 10 Overall likeability Overall acceptance of this product 10

[0137] 3. Shelf life verification

[0138] The products of the embodiments and the products of the comparative examples were selected to observe the aroma, taste, consistency and overall liking of the products within their shelf life.

[0139] Experimental test results

[0140] 1. Protein content test results

[0141] The protein detection method of mixed plant-based products is as follows: each sample is tested three times, and the average value is taken to obtain the product protein content test results shown in the following Table 2, and the unit of protein content is g / 100mL. The results show that the protein content of nut milk reaches 3.5g / 100mL, which is higher than the protein content of milk and has a higher content of protein.

[0142] Table 2 Protein content results

[0143] sample Bean protein content Nut content Total protein content Example 1 1.41 4.03 5.44 Example 2 1.12 2.87 3.99 Example 3 0.95 2.53 3.48 Comparative Example 1 1.40 4.15 5.55 Comparative Example 2 0.25 4.35 4.60 Comparative Example 3 3.01 1.07 4.08

[0144] 2. Sensory evaluation results

[0145] 30 professional tasters (male to female ratio 1:1) were selected to evaluate the products in four aspects: aroma, taste, consistency and overall preference according to the evaluation criteria (see Table 2), with each indicator having a full score of 10. The result of the sensory evaluation is the average of the scores of the 30 people.

[0146] Table 3 Sensory evaluation results

[0147] sample aroma Taste Thin consistency Overall likeability Total score Example 1 8.5 9.0 8.7 9.2 35.4 Example 2 8.2 8.9 8.5 9.0 34.6 Example 3 8.7 8.2 8.5 8.5 33.9 Comparative Example 1 8.0 8.0 8.2 8.4 32.6 Comparative Example 2 8.4 8.4 8.0 8.3 33.1 Comparative Example 3 8.6 7.5 7.5 8.0 31.6

[0148] It can be seen from the results in Table 3 that the total evaluation scores of the products of Examples 1-3 according to the present invention are all higher than those of Comparative Examples 1-3, and the aroma, taste, and consistency of the products of Examples 1-3 are slightly different from those of Comparative Examples 1-2. In terms of product aroma, the product of Example 3 scored the highest, and the product of Comparative Example 1 scored the lowest. The product of Comparative Example 3 had the worst taste and a noticeable mushy taste, and the product had a thicker consistency, resulting in a relatively low sensory score. In terms of taste, the product of Comparative Example 3 scored the lowest, and the product of Comparative Example 1 was thicker and stickier after entering the mouth, resulting in a more obvious sense of heaviness of the product; for the products of Examples 1-3 and Comparative Examples 1-3, the overall preference of the product of Comparative Example 3 was the worst, while the overall preference of the products of Example 1 and Comparative Example 2 was the best.

[0149] 3. Shelf life verification results

[0150] Tables 4 to 6 show the status of the products during their shelf life.

[0151] Table 4 Shelf life verification results of Example 1 and Comparative Example 1

[0152]

[0153] It can be seen from the shelf life verification results shown in Table 4 that the performance of the products of Example 1 and Comparative Example 1 during the shelf life is quite different. The product of Comparative Example 1 is relatively thin, and the product of Comparative Example 1 has slight fat floating on day 0, and the aroma is relatively light, while the product of Example 1 can still maintain good stability and aroma. When stored for 60 days, the product of Comparative Example 1 has serious fat floating, while the product of Example 1 has slight fat floating on day 150, but the product tastes thin and thick within an acceptable range. It can be seen that the mixed plant-based product according to Example 1 of the present invention has a smooth taste, a strong aroma, a stable system, and extends the shelf life of the product.

[0154] Comparative Example 1 showed serious fat floating, which may be due to insufficient homogenization pressure, resulting in fat floating in the product very quickly. In contrast, the homogenization pressure range used in the experimental example was more appropriate, the fat floating phenomenon was significantly reduced, and the product state was significantly improved.

[0155] Table 5 Shelf life verification results of Example 2 and Comparative Example 2

[0156]

[0157]

[0158] It can be seen from the shelf life verification results shown in Table 5 that the performance of the products of Example 2 and Comparative Example 2 during the shelf life is quite different. The product of Comparative Example 2 is relatively thin, and the amount of nuts added is too high, exceeding the proportion range given by the present invention. After 60 days, the comparative product has slight fat floating and the aroma is relatively light, while the product of Example 2 can still maintain good stability and aroma. After 150 days of storage, the taste of the product of Example 2 has slight fat floating. After 150 days of storage, the product of Comparative Example 2 has serious fat floating and stratification. On the contrary, the product of Example 2 has slight fat floating, but the product taste is still within an acceptable range. It can be seen that the mixed plant-based product according to Example 2 of the present invention has a smooth taste, a strong aroma, a stable system, and extends the shelf life of the product.

[0159] Table 6 Shelf life verification results of Example 3 and Comparative Example 3

[0160]

[0161] It can be seen from the shelf life verification results shown in Table 6 that the performance of the products of Example 3 and Comparative Example 3 during the shelf life is quite different. The product of Comparative Example 3 is thinner, and after 60 days, the product of Comparative Example 3 has slight fat floating, and the aroma is lighter, while the product of Example 3 can still maintain good stability and aroma. After 150 days of storage, the taste of the product of Example 3 has slight fat floating. After 150 days of storage, the product of Comparative Example 3 has serious fat floating and stratification, while the product of Example 3 has slight fat floating, but the product tastes thin and thick. The consistency is still within an acceptable range. It can be seen that the mixed plant-based product according to Example 3 of the present invention has a smooth taste, a strong aroma, a stable system, and extends the shelf life of the product.

[0162] In Comparative Example 3, a grinding liquid with a nut grinding fineness of 40 μm was used. The product showed obvious precipitation at 0 days. After 90 days of storage, the product showed obvious stratification, which affected the appearance of the product. In comparison, the grinding fineness range used in the experimental example was more appropriate, and no precipitation or stratification occurred in Experimental Example 3.

Claims

1. A method for preparing a non-additive high-protein nut mixed plant-based beverage, wherein: The raw material composition includes, by weight: 10-50 parts of beans, 0-100 parts of white sugar, and 70-210 parts of nuts, with the ratio of beans to nuts being 1:3-5; The preparation method of the mixed plant-based product comprises: (1) mixing beans and nuts with water and grinding them to obtain a grinding liquid, wherein the weight ratio of the beans and nuts to the water is 1:3-5; (2) heating the grinding liquid, adding white sugar, and stirring at a constant temperature to obtain a mixed liquid; (3) subjecting the mixed liquid to a first protein hydration to obtain a first protein hydration liquid; (4) filtering the first protein hydration solution to obtain a filtered solution; (5) subjecting the filtered feed liquid to a second protein hydration to obtain a second protein hydration feed liquid; (6) homogenizing the second protein hydration solution twice to obtain a homogenous solution; (7) Sterilize the homogenized liquid to obtain the additive-free high-protein nut mixed plant-based beverage.

2. The preparation method according to claim 1, wherein The raw materials for preparing the product are composed of the following ingredients: 10-50 parts of beans, 0-100 parts of white sugar, 70-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the remaining materials are supplemented with water to 1000 parts; Preferably, the raw materials for preparing the product consist of the following ingredients: 30-50 parts of beans, 0-100 parts of white sugar, 125-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the rest is supplemented with water to 1000 parts.

3. The preparation method according to claim 1, wherein The beans include one or a combination of two or more of soybeans, peas, and chickpeas; Preferably, the nuts include a combination of two or more of walnuts, almonds, almonds, peanuts and hazelnuts.

4. The preparation method according to claim 1, wherein In step (1), the fineness of the grinding liquid is ≤30 μm, preferably ≤20 μm.

5. The preparation method according to claim 1, wherein In step (2), the temperature of the constant temperature stirring is 45-85°C, preferably 60-80°C; The constant temperature stirring time is 20-40 min, preferably 25-35 min.

6. The preparation method according to claim 1, wherein In step (3), the temperature of the first protein hydration is 45-70°C, preferably 50-70°C; The first protein hydration time is 25-50 min, preferably 25-40 min.

7. The preparation method according to claim 1, wherein In step (5), the temperature of the second protein hydration is 35-55°C, preferably 35-45°C; The second protein hydration time is 10-35 min, preferably 10-25 min.

8. The preparation method according to claim 1, wherein In step (6), the first homogenization pressure of the two homogenization treatments is 45-65 MPa, preferably 45-60 MPa; The second homogenization pressure in the two homogenization treatments is 30-55 MPa, preferably 30-50 MPa.

9. The preparation method according to claim 1, wherein In step (7), the sterilization temperature is 115-121°C and the sterilization time is 15-30 minutes.

10. A non-additive high-protein nut mixed plant-based beverage, comprising the following ingredients: 10-50 parts of beans, 0-100 parts of white sugar, 70-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the rest is supplemented with water to 1000 parts; Preferably, the product is composed of the following ingredients: 30-50 parts of beans, 0-100 parts of white sugar, 125-210 parts of nuts, the ratio of beans to nuts is 1:3-5, and the rest is supplemented with water to 1000 parts; Preferably, the additive-free high-protein nut mixed plant-based beverage is prepared by the preparation method according to any one of claims 1 to 9; Preferably, the ratio of bean protein to nut protein in the additive-free high-protein nut mixed plant-based beverage is 0.5-1.5:1.5-4.5.

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