Tea drink milk cover substitute based on wheat gliadin and preparation method thereof

Abstract

The invention discloses a wheat gliadin-based tea drink milk cover substitute and a preparation method thereof. The tea drink milk cover substitute comprises the following components in parts by weight: 1-3 parts of wheat gliadin colloidal particles and 140-300 parts of original tea soup. The raw tea soup comprises the following components: tea leaves and water, and the mass ratio of the tea leaves to the water is 1: (20-30). The tea leaves are any one of white tea and oolong tea. The tea drink milk cover substitute has the advantages of high foaming, high stability and plasticity.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and in particular to a tea milk cap substitute based on wheat alcohol-soluble protein and a preparation method thereof. Background Art

[0002] In recent years, tea with milk cap, a combination of tea and milk cap, has become a popular beverage. Milk cap is typically made by whipping light cream or milk cap powder mixed with light cream, resulting in a smooth, creamy texture. Light cream and milk cap powder are primarily made from hydrogenated vegetable oil (hydrogenated palm oil) or butter (anhydrous butter), compounded with casein, whey protein, soy protein, small molecule emulsifiers, and polysaccharides.

[0003] However, with the increasing popularity of healthy eating concepts, the high fat and food additives in cream have raised health concerns. In traditional milk caps, high fat content increases the risk of cardiovascular and other diseases, and small molecule emulsifiers can harm the intestinal barrier, increasing the risk of related diseases. Consequently, fat-free tea powder has become available on the market. Its main ingredients are sugar, cyclodextrin, maltodextrin, soy protein, xanthan gum, sodium carboxymethyl cellulose, and citric acid. To use, the tea powder is dissolved in tea and then whipped until a dense foam forms. Fat-free tea powder contains 9.9% soy protein, and the product still contains a large amount of food additives.

[0004] To further address this issue of food additives, Chinese patent publication number CN106359846A discloses a method for preparing a wheat alcohol-soluble protein colloidal particle foaming agent. The method uses an antisolvent method to prepare a wheat alcohol-soluble protein nanoparticle solution. However, the wheat alcohol-soluble protein nanoparticle solution needs to be prepared and used immediately, and the production process is cumbersome, requiring a series of steps such as dissolution in an ethanol solution, antisolventization, and rotary evaporation to remove the ethanol. Summary of the Invention

[0005] The present invention aims to overcome the deficiencies of the prior art and provides a tea milk cap substitute based on wheat prolamin and a preparation method thereof. The tea milk cap substitute of the present invention has high foaming, high stability and plasticity.

[0006] To achieve the above purpose, the technical solution designed by the present invention is as follows: The present invention provides a tea milk cap substitute based on wheat alcohol-soluble protein. Calculated by weight, the tea milk cap substitute comprises 1 to 3 parts of wheat alcohol-soluble protein colloid particles and 140 to 300 parts of original tea soup.

[0007] Furthermore, the components of the tea milk cap substitute include 1 part of wheat alcohol-soluble protein colloid particles and 140 parts of original tea soup, calculated by weight.

[0008] Furthermore, the components of the raw tea soup include tea leaves and water, and the mass ratio of tea leaves to water is 1:20-30.

[0009] Furthermore, the tea leaves are any one of white tea and oolong tea; and the mass ratio of tea leaves to water is 1:20.

[0010] The present invention also provides a method for preparing the tea milk cap substitute, comprising the following steps: (1) Mixing tea leaves and water according to the above-mentioned mass ratio of tea leaves to water, heating them, filtering the tea leaves to obtain the original tea soup; (2) Weigh the wheat alcohol-soluble protein colloid particles and the original tea soup according to the above-mentioned weight ratios, mix them evenly to obtain a protein-tea solution, and adjust the pH of the solution to 3-4; (3) Beat the protein-tea solution to obtain a tea milk cap substitute based on wheat alcohol-soluble protein.

[0011] Furthermore, in step (1), the heating temperature is 75-80° C., and the heating time is 5-8 min.

[0012] Furthermore, in step (2), the preparation method of the wheat prolamin colloidal particles is as follows: 1) dissolving wheat prolamin in an ethanol solution to form a wheat prolamin alcohol solution; 2) The wheat prolamin alcohol solution is anti-solventized in an aqueous solution with a pH of 2.5 to 3.5 to form a wheat prolamin colloidal particle suspension; 3) removing ethanol from the wheat prolamin colloidal particle suspension by rotary evaporation under reduced pressure to obtain a protein solution; 4) The protein solution is freeze-dried to obtain wheat alcohol-soluble protein colloidal particles.

[0013] Furthermore, in step 1), the preparation method of wheat prolamin is as follows: S1: Add gluten to 70% ethanol solution, stir, let stand, centrifuge, take the supernatant and let stand. The mass volume ratio of gluten to ethanol solution is 1:10-15 g / mL; S2: The supernatant is centrifuged, and then the ethanol is removed by rotary evaporation under reduced pressure to obtain a precipitate, which is freeze-dried to obtain wheat alcohol-soluble protein.

[0014] Furthermore, in step 1), the concentration of the ethanol solution is 70%, and the mass concentration of the wheat prolamin alcohol solution is 10-12%; In the step 2), the volume ratio of the wheat prolamin alcohol solution to the aqueous solution is 1:10-12; In the step 3), the temperature of the reduced pressure rotary evaporation is 40-45°C.

[0015] Furthermore, in step (3), the whipping speed is 10000-11000 r / min, and the whipping time is 25-30 s.

[0016] Principle of the present invention: 1. Use a single wheat prolamin to replace the commonly used combination of soy protein and food additives on the market. Wheat prolamin colloidal particles inherently possess excellent foaming and foam stability, achieving excellent foaming and foam stability even at low concentrations without the need for other food additives. Small molecules in the tea soup play a primary role in enhancing foam properties. The wheat prolamin colloidal particles, when combined with small molecules in the tea soup, further enhance foaming and foam stability.

[0017] 2. Using wheat prolamin colloidal particles simplifies the process for consumers. For ease of use, wheat prolamin nanoparticles are freeze-dried to produce wheat prolamin colloidal particles. To prepare foam, simply dissolve the wheat prolamin colloidal particles in tea, eliminating the need for a complex anti-solvent process.

[0018] Beneficial effects of the present invention: 1. The raw material formula of the present invention is clean and pure, containing only natural plant protein (wheat alcohol-soluble protein) and natural tea soup.

[0019] 2. The tea milk cap substitute prepared by the present invention has excellent foaming properties and foam stability, and can achieve long-term foam stability when applied to beverages.

[0020] 3. The present invention uses the knock-out method to determine the key substances that affect the properties of tea milk cap substitutes. DETAILED DESCRIPTION

[0021] The present invention is further described in detail below with reference to specific embodiments so that those skilled in the art can understand.

[0022] Example 1 1. Preparation of wheat prolamin (1) Add gluten to 70% ethanol solution at a mass-to-volume ratio of 1:10 g / mL, stir for 4 h, let it stand, and then centrifuge at 10,000 g for 10 min. Place the supernatant in a refrigerator at 4°C overnight (8-12 h).

[0023] (2) A second centrifugation (10,000 g, 10 min) was then performed to remove the incompletely dissolved portion. Finally, the ethanol was removed by rotary evaporation at a reduced pressure of 40°C. The obtained precipitate was freeze-dried to obtain wheat alcohol-soluble protein.

[0024] 2. Preparation of wheat alcohol-soluble protein colloidal particles (1) Dissolve wheat alcohol-soluble protein in an ethanol solution with a volume concentration of 70% to form a wheat alcohol-soluble protein alcohol solution with a mass concentration of 10%.

[0025] (2) The anti-solvent of the wheat prolamin alcohol solution prepared in step (1) is dissolved in an aqueous solution at pH=3, with the volume ratio of the wheat prolamin alcohol solution to the aqueous solution being 1:10, to form a wheat prolamin colloidal particle suspension.

[0026] (3) removing ethanol from the wheat alcohol-soluble protein colloidal particle suspension obtained in step (2) by rotary evaporation under reduced pressure at a temperature of 40° C. to obtain a protein solution.

[0027] (4) The protein solution obtained in step (3) is freeze-dried to obtain wheat alcohol-soluble protein colloidal particles for later use.

[0028] Example 2 A wheat alcohol-soluble protein-based tea milk cap substitute 1 comprises, by weight, 1 part of wheat alcohol-soluble protein colloidal particles and 140 parts of white tea soup, wherein the components of the white tea soup include white tea and water, and the mass ratio of the white tea to water is 1:20.

[0029] The preparation steps are as follows: (1) White tea and water were mixed in a mass ratio of 1:20, heated at 75°C for 5 min, and then the tea leaves were filtered out while hot to prepare white tea soup.

[0030] (2) Weigh the wheat alcohol protein colloidal particles and white tea infusion according to the above-mentioned weight ratios, and fully dissolve the wheat alcohol protein colloidal particles in the prepared white tea infusion to obtain a protein-tea solution. Subsequently, adjust the pH value of the solution to 3.

[0031] (3) The prepared protein-tea solution was whipped using a milk frother at 10,000 r / min for 30 s to obtain a tea milk cap substitute 1.

[0032] Example 3 A wheat alcohol-soluble protein-based tea milk cap substitute 2 comprises, by weight, 1 part of wheat alcohol-soluble protein colloidal particles and 140 parts of white tea soup, wherein the components of the white tea soup include white tea and water, and the mass ratio of the white tea to water is 1:20.

[0033] The preparation method of the tea milk cap substitute 2 of this embodiment is the same as that of Example 2, except that the pH value of the protein-tea solution in step (2) is adjusted to 4.

[0034] Example 4 A wheat alcohol-soluble protein-based tea milk cap substitute 3 comprises, by weight, 1 part of wheat alcohol-soluble protein colloidal particles and 140 parts of oolong tea soup, wherein the oolong tea soup comprises oolong tea and water, and the mass ratio of oolong tea to water is 1:20.

[0035] The preparation method of the tea milk cap substitute 3 of this embodiment is the same as that of Example 2, except that the pH value of the protein-tea solution in step (2) is adjusted to 4.

[0036] Comparative Example 1 The method for preparing protein-water foam is the same as that in Example 2, except that water is used instead of white tea soup in step (2) to prepare the protein-water foam.

[0037] Comparative Example 2 The preparation of tea cloud foam 1 comprises the following steps: (1) Dissolve 1 part of tea cloud powder in 140 parts of white tea soup according to weight.

[0038] (2) Use a milk frother at 10,000 r / min for 30 s to prepare tea cloud foam 1.

[0039] Comparative Example 3 The preparation of tea cloud foam 2 comprises the following steps: (1) Dissolve 1 part of tea cloud powder in 140 parts of oolong tea soup according to weight.

[0040] (2) Use a milk frother at 10,000 r / min for 30 s to produce tea cloud foam 2.

[0041] Comparative Example 4 The preparation of protein-dialysis tea foam comprises the following steps: (1) The white tea soup was placed in a dialysis bag with a molecular weight cutoff of 3500 Da and dialyzed with ultrapure water for 72 h to obtain the dialyzed white tea soup (containing only macromolecules such as polysaccharides and proteins).

[0042] (2) According to the weight ratio, 1 part of wheat alcohol-soluble protein colloidal particles was fully dissolved in 140 parts of white tea dialysis tea soup, and the mixture was whipped at 10,000 r / min for 30 seconds using a milk frother to prepare protein-dialysis tea foam.

[0043] Comparative Example 5 The preparation of protein-ultrafiltration tea foam comprises the following steps: (1) Place the white tea soup in an ultrafiltration centrifuge tube with a molecular weight cutoff of 3000 Da, centrifuge at 6000 rpm for 30 min, and aspirate the lower separated liquid to obtain the white tea ultrafiltration soup (containing only small molecular substances such as polyphenols and methylxanthine alkaloids).

[0044] (2) According to the weight ratio, 1 part of wheat alcohol-soluble protein colloidal particles was fully dissolved in 140 parts of white tea ultrafiltration tea soup, and the mixture was whipped at 10,000 r / min for 30 s using a milk frother to prepare protein-ultrafiltration tea foam.

[0045] Example 5 Performance testing of tea milk cap substitutes 1. Foaming Prepare tea milk cap substitutes 1 to 3 according to the methods of Examples 2 to 4. Pour 10 mL of each into a graduated cylinder, take a photo, and record the foam volume V1 at 2 minutes. Calculate the foaming properties of the samples using the following formula: Foaming property (%) = V1 / 10 × 100%; Wherein, V1 is the foam volume at 2 min.

[0046] The foaming properties of the protein-water foam, tea cloud foam 1, tea cloud foam 2, protein-dialyzed tea foam, and protein-ultrafiltration tea foam of Comparative Examples 1 to 5 were measured according to the above method. The results are shown in Tables 1 and 2.

[0047] 2. Foam stability Prepare tea milk cap substitutes 1 to 3 according to the methods of Examples 2 to 4. Pour 10 mL of each into a graduated cylinder and record the foam volume after 2 minutes and 120 minutes of storage at room temperature to evaluate the foam stability. Calculate the foam stability of the sample using the following formula: Foam stability (%) = V 120 / V1×100%; Among them, V 120 V1 is the foam volume at 120 min, and V2 is the foam volume at 2 min.

[0048] The foaming properties of the protein-water foam, tea cloud foam 1, tea cloud foam 2, protein-dialyzed tea foam, and protein-ultrafiltration tea foam of Comparative Examples 1 to 5 were measured according to the above method. The results are shown in Tables 1 and 2.

[0049] Table 1 Foamability and foam stability As can be seen in Table 1, the foaming properties and foam stability of the tea milk cap substitutes 1-3 of Examples 2-4 were superior to those of the commercially available tea cloud foam (Comparative Examples 2-3). This indicates that the foam produced by the present invention can be used as a fat-free tea milk cap, and exhibits superior product performance.

[0050] At the same time, the tea milk cap substitutes 1 to 3 prepared in Examples 2 to 4 within the pH range of 3 to 4 all have excellent foaming properties and foam stability, among which the tea milk cap substitute 2 under pH 4 conditions has the best performance (Example 3).

[0051] Table 2 Effects of tea soups with different molecular weights on foaming properties and foam stability As can be seen from Table 2, the foaming property and foam characteristics of Example 3 are significantly higher than those of Comparative Example 1, indicating that the tea soup contains a substance that can significantly improve the foam characteristics of the wheat alcohol-soluble protein colloid particles.

[0052] Furthermore, the foam properties of Example 3 and Comparative Examples 4-5 demonstrate that wheat prolamin colloidal particles exhibit similar foaming properties and foam stability in both ultrafiltered and dialyzed white tea infusions, with both properties significantly exceeding those in dialyzed white tea infusions. This suggests that small molecules such as polyphenols and methylxanthine alkaloids in the tea infusion play a primary role in improving the foam properties of wheat prolamin. Given the lack of significant differences in product performance between the original tea infusion (Example 3) and the ultrafiltered tea infusion (Comparative Example 4), and given the simplicity of the process, using the original tea infusion is a more streamlined and efficient option.

[0053] In summary, the wheat alcohol-soluble protein in the present invention and the tea soup components have a synergistic effect. In a suitable tea soup, a fat-free milk cap product with excellent foaming properties can be prepared.

[0054] Although the above embodiments have been described in detail, they are only a part of the embodiments of the present invention, not all of them. People can also obtain other embodiments based on this embodiment without inventiveness, and these embodiments all fall within the scope of protection of the present invention.

Claims

1. A tea milk cap substitute based on wheat prolamin, characterized by: Calculated by weight, the components of the tea milk cap substitute include 1 to 3 parts of wheat alcohol-soluble protein colloid particles and 140 to 300 parts of original tea soup.

2. The tea milk cap substitute according to claim 1, characterized in that: Calculated by weight, the components of the tea milk cap substitute include 1 part of wheat alcohol-soluble protein colloid particles and 140 parts of original tea soup.

3. The tea milk cap substitute according to claim 2, characterized in that: The components of the original tea soup include tea leaves and water, and the mass ratio of tea leaves to water is 1:20-30.

4. The tea milk cap substitute according to claim 3, characterized in that: The tea leaves are any one of white tea and oolong tea; and the mass ratio of the tea leaves to water is 1:

20.

5. A method for preparing the tea milk cap substitute according to claim 3 or 4, characterized in that: The following steps are involved: (1) Mixing tea leaves and water according to the above-mentioned mass ratio of tea leaves to water, heating them, filtering the tea leaves to obtain the original tea soup; (2) Weigh the wheat alcohol-soluble protein colloid particles and the original tea soup according to the above-mentioned weight ratios, mix them evenly to obtain a protein-tea solution, and adjust the pH of the solution to 3-4; (3) Beat the protein-tea solution to obtain a tea milk cap substitute based on wheat alcohol-soluble protein.

6. The preparation method according to claim 5, characterized in that: In the step (1), the heating temperature is 75-80°C and the heating time is 5-8 min.

7. The preparation method according to claim 5, characterized in that: In the step (2), the preparation method of the wheat prolamin colloidal particles is as follows: 1) dissolving wheat prolamin in an ethanol solution to form a wheat prolamin alcohol solution; 2) The wheat prolamin alcohol solution is anti-solventized in an aqueous solution with a pH of 2.5 to 3.5 to form a wheat prolamin colloidal particle suspension; 3) removing ethanol from the wheat prolamin colloidal particle suspension by rotary evaporation under reduced pressure to obtain a protein solution; 4) The protein solution is freeze-dried to obtain wheat alcohol-soluble protein colloidal particles.

8. The preparation method according to claim 7, characterized in that: In the step 1), the preparation method of wheat prolamin is as follows: S1: Add gluten to 70% ethanol solution, stir, let stand, centrifuge, take the supernatant and let stand. The mass volume ratio of gluten to ethanol solution is 1:10-15 g / mL; S2: The supernatant is centrifuged, and then the ethanol is removed by rotary evaporation under reduced pressure to obtain a precipitate, which is freeze-dried to obtain wheat alcohol-soluble protein.

9. The preparation method according to claim 7, characterized in that: In the step 1), the concentration of the ethanol solution is 70%, and the mass concentration of the wheat prolamin alcohol solution is 10-12%; In the step 2), the volume ratio of the wheat prolamin alcohol solution to the aqueous solution is 1:10-12; In the step 3), the temperature of the reduced pressure rotary evaporation is 40-45°C.

10. The preparation method according to claim 5, characterized in that: In the step (3), the whipping speed is 10000-11000 r / min, and the whipping time is 25-30 s.

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