Pecan vegetable protein beverage and preparation method thereof

Abstract

The invention discloses a pecan vegetable protein beverage and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the pecan vegetable protein beverage comprises the following steps: performing physical peeling through a freeze-thaw method, performing low-temperature wet grinding to obtain a pecan oil body emulsion system with a complete structure, reinforcing an oil body interface through the thermal denaturation characteristic of soybean protein isolate, and finally constructing a stable network structure by using dendrobium officinale stem liquid to increase the viscosity of the system, so as to obtain the pecan vegetable protein beverage. The pecan protein beverage free of the artificially synthesized food stabilizer is prepared through the preparation method of the pecan protein beverage, and the pecan protein beverage is rich in natural flavor, high in system stability, free of floating oil and sediment after being stored for 6 months, and very good in storage stability.

Description

TECHNICAL FIELD

[0001] The present application relates to a kind of plant protein beverage of Carya illinoinensis (Wangenh.) K.Koch and its preparation method, belong to food processing technical field. BACKGROUND

[0002] Carya illinoinensis (Wangenh.) K.Koch, also known as American hickory, thin shell hickory, is a high tree of Juglandaceae hickory. Carya illinoinensis kernel is rich in nutrients, delicious and sweet, rich in oil, protein, carbohydrates, various vitamins and minerals, of which the total amount of unsaturated fatty acids represented by oleic acid accounts for more than 90%. The rich unsaturated fatty acids make Carya illinoinensis have the effects of brain and intelligence, reducing cholesterol, reducing blood pressure, etc.

[0003] In recent years, with the improvement of people's living standards, plant protein beverages with the characteristics of zero cholesterol, high unsaturated fatty acids, high protein, environmental protection and friendship have gradually been favored by consumers, and have become an excellent substitute for whole dairy products. Carya illinoinensis rich in oil and protein is a good raw material for preparing plant protein beverages.

[0004] For example, Chinese invention patent CN 116671557 A discloses a preparation method of Carya illinoinensis plant protein beverage. The method is to grind Carya illinoinensis protein meal by wet ultrafine grinding, then to obtain Carya illinoinensis protein beverage by enzymolysis and blending. Chinese invention patent CN 116042306B discloses a preparation method of Carya illinoinensis oil and Carya illinoinensis protein beverage. The preparation of the Carya illinoinensis protein beverage is to obtain cake protein hydrolysate by protease enzymolysis of Carya illinoinensis cake meal, then to add thickening agent and sweetener to the hydrolysate, and then to obtain the Carya illinoinensis protein beverage by shearing, filtering, homogenizing, filling, degassing and sterilizing in sequence. The two kinds of Carya illinoinensis beverages are prepared from Carya illinoinensis meal after oil extraction, both of which adopt enzymolysis treatment to obtain kernel meal hydrolysate, and then add emulsifiers and thickening agents such as monoglyceride, diglyceride, sucrose fatty acid ester and xanthan gum to improve the stability of Carya illinoinensis beverage. However, the preparation of raw materials is complex, and the subsequent enzymolysis time needs more than 120 minutes, which limits its continuous production in industry. At the same time, the use of artificially synthesized emulsifiers and stabilizers to maintain the stability of the beverage during storage may have potential harm to human health in the long term.

[0005] Compared with Carya illinoinensis kernel meal after oil extraction, Carya illinoinensis kernel contains more abundant and complete nutrients, but also contains more oil, so the prepared beverage is more likely to precipitate and fat to float. If the conventional blending process is used, more emulsifiers and stabilizers are needed.

[0006] In addition, in the traditional process, the bingren fruits are mostly peeled by alkali, resulting in a serious loss of natural sweet flavor of the bingren fruits. With the upgrading of consumption and the driving of health needs, consumers are increasingly inclined to choose pure natural and additive-free foods with a "clean label".

[0007] Therefore, it is an urgent problem to provide a bingren fruit plant protein beverage with rich flavor and without the addition of artificial synthetic stabilizers and emulsifiers. SUMMARY

[0008] In view of the deficiencies in the prior art, the purpose of the present application is to provide a bingren fruit plant protein beverage and a preparation method thereof. The bingren fruit plant protein beverage is prepared by first removing the skin by freeze-thaw method, obtaining a bingren fruit oil body emulsion with complete structure by low-temperature wet grinding, then reinforcing the oil body interface by the thermal denaturation characteristics of soybean protein isolate, and finally constructing a stable network structure using dendrobium stem juice to increase the viscosity of the system, thereby preparing a bingren fruit protein beverage without artificial synthetic food stabilizers. The bingren fruit protein beverage has rich natural flavor, high system stability, and no oil floating and no precipitation after 6 months of storage, showing high storage stability.

[0009] To achieve the above-mentioned purpose, the technical solution provided is as follows:

[0010] The present application provides a preparation method of a bingren fruit plant protein beverage, which comprises the following steps:

[0011] (1) mixing the peeled bingren fruit kernels with water, wet grinding at 0℃ to 10℃, filtering, and obtaining a bingren fruit oil body emulsion rich in oil bodies;

[0012] (2) adding soybean protein isolate to the bingren fruit oil body emulsion obtained in step (1), and after high-speed shearing and heat induction treatment, rapidly cooling to room temperature and high-pressure homogenization, a bingren fruit milk is obtained;

[0013] (3) mixing the bingren fruit milk obtained in step (2) with dendrobium stem juice, adding water, high-speed shearing, homogenization, sterilization and packaging, and a bingren fruit plant protein beverage is obtained.

[0014] In one embodiment, the peeled bingren fruit kernels of step (1) refer to the removal of bingren fruit kernel seed coat by freeze-thaw combined with high-pressure water gun method.

[0015] In one embodiment, the freeze-thaw combined with high-pressure water gun method is specifically referring to the following process: after the fresh bingren fruits are harvested, the seeds are taken out, washed, and then frozen at -20℃ for 12-24h, and then taken out and placed at 20-25℃ for 10-50min to thaw, and then washed with high-pressure water gun to remove the seed coat; then placed again at -20℃ for 12-24h, and then taken out and placed at 20-25℃ for 10-50min to thaw, and then washed with high-pressure water gun to remove the seed coat; repeat the above process for 2-5 times until the seed coat is completely removed.

[0016] Or the dried bingren fruits are first placed in water at 15-20℃ for 2-5h to rehydrate the seeds to a moisture content of 20-40%, and then the same steps as for the fresh bingren fruits are used until the seed coat is completely removed.

[0017] In one embodiment, the mass ratio of the bingren seeds to water in step (1) is 1:8-1:15.

[0018] In one embodiment, the wet grinding in step (1) is specifically carried out using a colloid mill, and the gap between the grinding gears is 50-200μm, and the grinding time is 3-8min.

[0019] In one embodiment, the filter mesh size in step (1) is 100-200 mesh.

[0020] In one embodiment, the amount of soybean protein isolate added in step (2) is 0.3-1.5wt% of the bingren oil body emulsion; preferably 0.3-1.0wt%.

[0021] In one embodiment, the high-speed shearing speed in step (2) is 8000-1000rpm, and the time is 2-4min.

[0022] In one embodiment, the high-pressure homogenization pressure in step (2) is 20-30MPa, and the homogenization is carried out for 2-3 times.

[0023] In one embodiment, the heat induction treatment in step (2) is specifically placing the bingren oil body emulsion with added soybean protein isolate in a water bath environment at 85℃-95℃, and heat inducing for 10-30min, preferably 20-30min.

[0024] In one embodiment, the preparation of the Dendrobium candidum fresh stem liquid in step (3) is as follows: the Dendrobium candidum fresh stems are cut into sections, and then wet ground according to a mass ratio of 1:4-1:6 to water, and then filtered to obtain the Dendrobium candidum fresh stem liquid.

[0025] In one embodiment, the gap between the grinding gears during the wet grinding is 100-300μm, and the grinding time is 4-6min.

[0026] In an embodiment, the fresh stem juice of Dendrobium candidum in the Dendrobium candidum milk system in step (3) accounts for 3-15% by mass; preferably 5-10%.

[0027] In an embodiment, the Dendrobium candidum content in the Dendrobium candidum milk system in step (3) is 8-10 wt%.

[0028] In an embodiment, the shearing rate in the high-speed shearing in step (3) is 8000-1000 rpm, and the time is 2-4 min.

[0029] In an embodiment, the homogenization pressure in step (3) is 20-30 MPa, and the homogenization is 1-2 times.

[0030] In an embodiment, the sterilization in step (3) is ultra-high temperature instant sterilization at 137-142℃ for 4-15 s.

[0031] The application also provides a Dendrobium candidum plant protein beverage prepared by the above method.

[0032] The application also provides a method for improving the stability of a Dendrobium candidum plant protein beverage, which comprises the following steps:

[0033] (1) mixing the peeled Dendrobium candidum kernel with water, wet grinding at 0-10℃, filtering, and obtaining a Dendrobium candidum oil body emulsion rich in oil bodies;

[0034] (2) adding soybean protein isolate to the Dendrobium candidum oil body emulsion obtained in step (1), and after high-speed shearing and heat induction treatment, rapidly cooling to room temperature, high-pressure homogenization, and obtaining Dendrobium candidum milk;

[0035] (3) mixing the Dendrobium candidum milk obtained in step (2) with fresh stem juice of Dendrobium candidum, adding water, high-speed shearing, homogenization, sterilization, and packaging, and obtaining a Dendrobium candidum plant protein beverage.

[0036] Beneficial effects:

[0037] The preparation method of the plant protein beverage provided by the present application adopts low-temperature wet grinding to obtain a complete structure of the oil body emulsion system of the bingguo fruit, which is rich in a large amount of oil bodies, and the oil bodies are organelles for storing oil and fat in plants, which are spherical bodies formed by liquid triacylglycerol wrapped by a phospholipid membrane, and the phospholipid membrane is composed of a single layer of phospholipid molecules and oil body proteins; as natural pre-emulsified oil, the oil bodies do not need to add additional emulsifiers, but the phospholipid membrane of the oil bodies is easy to break during the processing process, and the oil bodies will be aggregated, flocculated and coagulated to different degrees, thereby reducing the stability of the system; based on this, the present application introduces soybean protein isolate, and based on the thermal denaturation characteristics of the soybean protein isolate, the oil body interface is reinforced to avoid the damage of the oil body interface in subsequent processes such as high-speed shearing and heat sterilization, thereby affecting the stability of the beverage; in addition, considering that the oil will spontaneously float, the present application further introduces fresh stem liquid of Dendrobium officinale to construct a network structure in the continuous phase, thereby increasing the viscosity of the system and avoiding the floating of the fat, and finally obtaining a bingguo fruit plant protein beverage with good stability.

[0038] Compared with the prior art, the present application has the following advantages:

[0039] (1) The use of the freeze-thaw peeling method effectively avoids the use of alkali, reduces the pollution to the environment, and the freeze-thaw method makes the cells more easily broken, thereby improving the oil body extraction rate;

[0040] (2) The addition and use of food emulsifiers and stabilizers are avoided, which is green and safe, and the process is simple and convenient to operate. DETAILED DESCRIPTION

[0041] Figure 1 The oil body microstructure in the bingguo fruit plant protein beverage prepared in the examples and comparative examples and the appearance of the beverage after storage are shown in the following figures. DETAILED DESCRIPTION

[0042] The technical solutions in the examples of the present application will be clearly and completely described below, and obviously, the described examples are only a part of the examples of the present application, rather than all the examples. Based on the examples in the present application, all other examples obtained by a person skilled in the art without creative labor fall within the scope of the present application. The following specific embodiments further describe the present application.

[0043] The test method involved in the present application is as follows:

[0044] 1. Centrifugal sedimentation rate of emulsion

[0045] 10g of the beverage was weighed into a 15mL centrifuge tube, and then centrifuged at a speed of 5 000rpm for 5min, the supernatant was removed, and the weight of the sediment at the bottom of the centrifuge tube was weighed. The calculation formula is as follows:

[0046] Centrifugal sedimentation rate (%) = (sediment mass / beverage sample mass) * 100%

[0047] 2. Beverage particle size measurement

[0048] The particle size and particle size distribution of the beverage before and after storage were measured by a laser particle size analyzer. Deionized water was used as a dispersant, and the refractive index of the beverage was set to 1.49.

[0049] 3. Beverage storage stability

[0050] The sterilized beverage was placed at room temperature for 6 months, and the stable state of the beverage was observed.

[0051] 4. Observation of oil body microstructure

[0052] First, the oil bodies of the blueberry pulp or blueberry milk beverage were enriched by high-speed centrifugation (10000 rpm, 5 min), and then the oil bodies were collected and diluted to a concentration of 1% (w / v). 20 μL of the diluted solution was taken and 5 μL of Nile Red dye (0.1%, w / v) was added. After mixing, it was placed in the dark for 20 min. The laser confocal microscope (CLSM) was used to observe the microstructure of the oil bodies.

[0053] The material source involved in the present application is:

[0054] The Dendrobium candidum polysaccharide was purchased from Shaanxi Baichuan Biological Technology Co., Ltd.

[0055] Example 1

[0056] A preparation method of a blueberry plant protein beverage, comprising the following steps:

[0057] (1) 1 kg of blueberry fresh fruit kernels was weighed, washed, and then frozen at -20℃ for 12 h. After taking out, it was placed at 25℃ for 50 min to thaw, and the seed coat was washed off by a high-pressure water gun. Then it was again frozen at -20℃ for 12 h, and then placed at 25℃ for 30 min to thaw, and the seed coat was washed off by a high-pressure water gun;

[0058] (2) The fruit kernels after peeling in step (1) were ground according to a ratio of 1:10 of the fruit kernels to water, the gear gap of the colloid mill was adjusted to 200 μm, the grinding temperature was 5℃, and the grinding time was 5 min. Then, 100 mesh filtration was performed to obtain blueberry milk rich in oil bodies;

[0059] (3) 0.3% of soybean protein isolate was weighed and added to the blueberry milk obtained in step (2), and the system was uniformly stirred at a shear rate of 8000 rpm for 2 min. Then it was placed in a water bath at 95℃ for 10 min, and then immediately cooled. After cooling, high-pressure homogenization treatment was performed at a pressure of 20 MPa for 2 times to obtain blueberry milk;

[0060] (4) Take 500g of Dendrobium candidum fresh stem, wash it clean, cut it into small pieces of 2cm in size, grind it according to the stem to water mass ratio of 1:5, adjust the gear gap of the colloid mill to 300μm, grind for 5min, then filter it through a 200-mesh sieve to obtain a Dendrobium candidum fresh stem liquid rich in Dendrobium candidum polysaccharide;

[0061] (5) Mix the blueberry milk obtained in step (3) and the Dendrobium candidum fresh stem liquid described in step (4), and adjust the water content so that the final system contains 8% blueberry and 5% Dendrobium candidum stem liquid; after the adjustment, shear it at a speed of 8000rpm for 2min, then perform high-pressure homogenization treatment, with a homogenization pressure of 30MPa, 1 pass, and then sterilize it in a UHT tank (137℃, 15s) to obtain a blueberry plant protein beverage.

[0062] Pure blueberry of Comparative Example 1

[0063] A method for preparing a blueberry beverage, comprising the following steps:

[0064] (1) Take 1kg of fresh blueberry kernel, wash it, freeze it at -20℃ for 12h, then take it out, place it at 25℃ for 50min to thaw, and wash off the seed coat with a high-pressure water gun; then freeze it again at -20℃ for 12h, place it at 25℃ again for 30min to thaw, and wash off the seed coat with a high-pressure water gun;

[0065] (2) Grind the kernel after peeling in step (1) according to the kernel to water mass ratio of 1:10, adjust the gear gap of the colloid mill to 200μm, and grind for 5min at a temperature not exceeding 10℃; then filter it through a 100-mesh sieve to obtain a blueberry milk rich in oil bodies; then adjust the water content to 8% blueberry, shear it at a speed of 8000rpm for 2min, perform high-pressure homogenization treatment, with a homogenization pressure of 30MPa, 1 pass, and then sterilize it in a UHT tank (137℃, 15s) to obtain a blueberry beverage.

[0066] Blueberry + soybean protein isolate of Comparative Example 2

[0067] A method for preparing a blueberry beverage, comprising the following steps:

[0068] (1) Take 1kg of fresh blueberry kernel, wash it, freeze it at -20℃ for 12h, then take it out, place it at 25℃ for 50min to thaw, and wash off the seed coat with a high-pressure water gun; then freeze it again at -20℃ for 12h, place it at 25℃ again for 30min to thaw, and wash off the seed coat with a high-pressure water gun;

[0069] (2) The fruit kernel after peeling in step (1) is ground according to a kernel to water mass ratio of 1:10, the colloid mill gear gap is adjusted to 200 μm, the grinding temperature is not more than 10℃, and the grinding time is 5 min; then 100 mesh filtration is performed to obtain a biroot fruit milk rich in oil bodies;

[0070] (3) 0.3% of soybean protein isolate by mass is weighed and added to the biroot fruit milk obtained in step (2), and shearing stirring is performed until the system is uniform, the shearing rate is 8000 rpm, and the shearing time is 2 min; then it is placed in a water bath environment at 95℃, water bathed for 10 min, and then immediately cooled; after cooling, high-pressure homogenization treatment is performed, the pressure is 20 MPa, and the homogenization is performed twice to obtain a biroot fruit milk, which is packaged by UHT sterilization (137℃, 15 s) to obtain a biroot fruit beverage.

[0071] Comparative Example 3 Biroot fruit + Dendrobium officinale

[0072] A preparation method of a biroot fruit beverage, comprising the following steps:

[0073] (1) 1 kg of biroot fruit fresh kernel is weighed, washed, and then taken out after being frozen at -20℃ for 12 h; it is placed at 25℃ for 50 min to thaw, and the seed coat is washed off by a high-pressure water gun; then it is placed again at -20℃ for 12 h, and then placed at 25℃ for 30 min to thaw, and the seed coat is washed off by a high-pressure water gun;

[0074] (2) The fruit kernel after peeling in step (1) is ground according to a kernel to water mass ratio of 1:10, the colloid mill gear gap is adjusted to 200 μm, the grinding temperature is 5℃, and the grinding time is 5 min; then 100 mesh filtration is performed to obtain a biroot fruit milk rich in oil bodies;

[0075] (3) 500 g of Dendrobium officinale fresh stem is weighed, washed, cut into small pieces with a size of 2 cm, and ground according to a stem to water mass ratio of 1:5, the colloid mill gear gap is adjusted to 300 μm, the grinding time is 5 min, and then 200 mesh filtration is performed to obtain a Dendrobium officinale fresh stem liquid rich in Dendrobium officinale polysaccharide;

[0076] (4) The biroot fruit milk obtained in step (2) and the Dendrobium officinale fresh stem liquid obtained in step (3) are mixed, and water is added to adjust the content of biroot fruit to 8% and the content of Dendrobium officinale stem liquid to 5% in the final system; after adjustment, the system is fully mixed at a shearing speed of 8000 rpm for 2 min, and then subjected to high-pressure homogenization treatment at a pressure of 30 MPa for 1 time; the biroot fruit beverage is obtained by UHT sterilization packaging (137℃, 15 s).

[0077] Comparative Example 4 No heat induction

[0078] The difference from Example 1 is only that step (3) is not heat-induced, i.e. the "placed in a water bath at 95℃ for 10 min" is omitted, and other parameters and conditions are the same as Example 1.

[0079] Comparative Example 5

[0080] A preparation method of a blueberry plant protein beverage, comprising the following steps:

[0081] (1) 1 kg of blueberry fresh fruit kernels was weighed, washed, and then taken out after being frozen at -20℃ for 12 h, placed at 25℃ for 50 min for thawing, and washed to remove the seed coat by a high-pressure water gun; then placed again at -20℃ for 12 h, placed again at 25℃ for 30 min for thawing, and washed to remove the seed coat by a high-pressure water gun;

[0082] (2) The peeled blueberry kernels and Dendrobium candidum fresh stems in step (1) were mixed according to a mass ratio of 48:5, then water was added to the blueberry content of 8% and the Dendrobium candidum fresh stem content of about 0.83%, wet grinding was performed, the colloid mill gear gap was adjusted to 200 μm, the grinding temperature was 5℃, and the grinding time was 5 min, then 100 mesh filtration was performed, 0.3% soybean protein isolate was added to the filtrate, sheared at a speed of 8000 rpm for 2 min, then placed in a water bath at 95℃ for 10 min, immediately cooled after the end, and then high-pressure homogenization treatment was performed, the pressure was 30 MPa, and the homogenization was 2 times, then UHT sterilization was performed, and the beverage was bottled (137℃, 15 s) to obtain a blueberry plant protein beverage.

[0083] Result analysis

[0084] The blueberry beverages prepared by Example 1 and Comparative Examples 1-5 were subjected to performance determination, and the results are shown in Table 1.

[0085] Table 1 is the performance of the blueberry milk of Example 1 and Comparative Examples 1-5

[0086]

[0087] Table 1 and Figure 1 respectively show the physicochemical properties, microscopic results and macroscopic state of the blueberry milk prepared by the examples and comparative examples. As can be seen from Table 1, the centrifugal precipitation rate of Example 1 is 1.82%, and the particle size increases from the initial 4.56 μm to 8.44 μm, Figure 1 Table 2 shows that the blueberry milk has no precipitation and oil after being stored for 6 months, and exhibits a good stable state. As can be seen from the laser confocal microscope pictures in Figure 1 Table 3, the blueberry milk droplets of Example 1 present regular circles and are uniformly dispersed in the field of view, and the droplet size slightly increases after storage. Compared with Example 1, the particle size change and stability of the comparative examples are poorer than those of Example 1.

[0088] In which, Comparative Example 1 is pure bingren fruit, showing poor storage stability, and the centrifugal precipitation rate is as high as 10.91%, Figure 1 It is shown that after storage, the sample has complete precipitation and oil floating phenomenon, indicating that single bingren fruit itself cannot form a stable beverage system; by adding a certain amount of soybean protein isolate (Comparative Example 2), the stability is obviously improved, but Figure 1 The appearance map shows that there is still obvious precipitation after storage, and the microscope picture shows that the bingren fruit emulsion droplet size has a more obvious increase after storage, indicating that only by adding soybean protein isolate cannot obtain a stable bingren fruit emulsion. For Comparative Example 3, the particle size of the sample after preparation is 30.67 μm, and the centrifugal precipitation rate is 6.00%. Figure 1 It is shown that after storage, no precipitation is observed, but there is obvious oil floating. The microstructure shows that the uniformly dispersed emulsion droplets after storage have obvious aggregation phenomenon, indicating that the stem juice of Dendrobium candidum alone has poor emulsification. For Comparative Example 4, Figure 1 It is shown that after storage, the sample has more obvious oil floating, the emulsion droplet size also obviously increases, and the centrifugal precipitation rate is still 4.54%. It is indicated that the heat induction treatment plays a very key role in the stability of the beverage. For Comparative Example 5, Figure 1 It is shown that after storage, the sample still has a little precipitation, the emulsion droplets exhibit aggregation behavior, and the size also increases.

[0089] Example 2

[0090] The difference from Example 1 is only that the grinding temperature of step (2) is 25℃, 50℃, 70℃ and 90℃ respectively, and other parameters and conditions are the same as those of Example 1.

[0091] Table 2 is the influence of different grinding temperatures on the stability of bingren fruit emulsion

[0092]

[0093] As can be seen from Table 2, the grinding temperature will obviously affect the centrifugal precipitation rate, particle size change and stability of the system, and the particle size of the sample with high-temperature beating increases very significantly, which is positively correlated with the temperature. This is because high-temperature beating will destroy the bingren fruit oil body, causing oil leakage, and during the storage process, these leaked oils are easy to aggregate with each other, thereby increasing the emulsion droplet size.

[0094] Example 3

[0095] The difference from Example 1 is only that the addition amount of soybean protein isolate in step (3) is 0.1%, 0.5%, 0.8%, 1.0% and 1.5% respectively, and other parameters and conditions are the same as those of Example 1.

[0096] Table 3: Effect of different amounts of soy protein isolate on the stability of the Blueberry milk

[0097] Sample Centrifugal precipitation rate Particle size before storage (μm) Particle size after storage (μm) Storage stability 0.1％ 3.05％ 7.88±0.32 22.87±0.29 A little precipitation and oil slick 0.3% (Example 1) 1.82％ 4.56±0.12 8.44±0.15 No precipitation, no oil slick 0.5％ 1.27％ 3.08±0.08 5.43±0.07 No precipitation, no oil slick 0.8％ 1.10％ 2.76±0.05 5.32±0.05 No precipitation, no oil slick 1.0％ 1.27％ 2.95±0.07 6.32±0.04 No precipitation, no oil slick 1.5％ 1.27％ 3.21±0.08 5.63±0.10 No precipitation, no oil slick

[0098] As shown in Table 3, the centrifugal precipitation rate of the sample with 0.1% soy protein isolate was still 3.05%, the initial particle size was 7.88 μm, and the particle size increased to 22.87 μm after storage, and a small amount of precipitation occurred after storage, indicating that 0.1% was insufficient to fully stabilize the Blueberry milk. As the amount of addition increased, the particle size increased significantly decreased, and the storage stability improved significantly. However, it should be noted that too high an amount of soy protein isolate can cause a certain odor.

[0099] Example 4

[0100] The difference from Example 1 is that the amount of soy protein isolate added in step (3) is 0.5%, and the water bath heating time is adjusted to 2 min, 5 min, 15 min, 20 min, 30 min, and 60 min, respectively, and the other parameters and conditions are the same as in Example 1.

[0101] Table 4: Effect of heat induction time on the stability of the Blueberry milk

[0102]

[0103] As shown in Table 4, the centrifugal precipitation rates of the samples with 2 min and 5 min of heat induction were still 4.54% and 2.91%, respectively, the particle size increased significantly after storage, and a small amount of precipitation and oil floating occurred, when the heat induction time reached 10-30 min, the centrifugal precipitation rate of the Blueberry milk decreased significantly, the initial particle size decreased, and the size increased slightly after storage, showing good stability. However, when the heat induction time reached 60 min, the stability of the Blueberry milk became worse, with a centrifugal precipitation rate of 6.36%, indicating that the system stability was destroyed. Therefore, the heat induction time of soy protein isolate should be at least 10 min, but not more than 60 min.

[0104] Example 5

[0105] The difference from Example 1 is that the amount of soy protein isolate added in step (3) is 0.5%, and the water bath time is 20 min; the amount of Dendrobium candidum stem juice added in step (5) is 1%, 3%, 8%, 10%, and 15%, respectively; and the other parameters and conditions are the same as in Example 1.

[0106] Table 5: Effect of different amounts of Dendrobium candidum stem juice on the stability of the Blueberry milk

[0107] Sample Centrifugal precipitation rate Particle size before storage (μm) Particle size after storage (μm) Storage stability 1％ 3.09％ 2.12±0.05 20.49±0.11 Obvious precipitation 3％ 1.96％ 2.35±0.06 12.64±0.07 Light precipitation 5％ 1.02％ 2.12±0.05 4.55±0.04 No precipitation, no oil slick 8％ 1.05％ 2.34±0.05 4.11±0.04 No precipitation, no oil slick 10％ 1.06％ 2.01±0.07 4.23±0.05 No precipitation, no oil slick 15％ 1.05％ 2.21±0.08 4.63±0.10 No precipitation, no oil slick

[0108] As can be seen from Table 5, the addition amount of Dendrobium candidum fresh stem liquid has certain influence on particle size and stability. When the addition amount is 1%, the centrifugal precipitation rate is 3.09%, the initial particle size after storage is only 2.12 μm, the particle size after storage is significantly increased to 20.49 μm, and there is a little precipitation. With the increase of the addition amount, the centrifugal precipitation rate of the beverage after storage and the particle size after storage are significantly decreased, and the stability is increased. When the addition amount is more than 5%, the particle size change is relatively small. When the addition amount reaches 15%, the indicators of the beverage are good, but the beverage has poor sensory experience, and the viscosity of the system is too large.

[0109] Comparative Example 6

[0110] The difference from Example 1 is that the addition amount of soybean protein isolate in step (3) is 0.5%, and the water bath time is 20 min; the addition amount of polysaccharide slurry in step (5) is 5%, and the types of polysaccharides are: Dendrobium candidum pure polysaccharide, Dendrobium candidum fresh stem, fresh hawthorn fruit, fresh okra, and fresh yam. The Dendrobium candidum pure polysaccharide is first configured into a polysaccharide solution at a material-liquid ratio of 1:5 (w / v, g / mL), and the rest of the fresh samples are mixed with water at a material-liquid ratio of 1:5 (w / v, g / mL) for wet beating and filtering. The other parameters and conditions are the same as those of Example 1.

[0111] Table 6 Influence of different polysaccharides on the stability of the beverage

[0112] Sample Centrifugal precipitation rate Particle size before storage (μm) Particle size after storage (μm) Storage stability Dendrobium polysaccharide 1.98％ 2.67±0.05 13.49±0.18 A little precipitation Fresh stem of Dendrobium 1.02％ 2.12±0.05 4.55±0.04 No precipitation, no oil slick Fresh hawthorn fruit 3.11％ 2.12±0.05 18.55±0.34 Obvious precipitation and oil slick Fresh okra 2.18％ 2.34±0.10 16.11±0.15 A little precipitation Fresh yam 3.53％ 2.55±0.07 25.23±0.54 Obvious precipitation and oil slick

[0113] As can be seen from Table 6, under the same process, the initial particle sizes of the samples are similar, but the centrifugal precipitation rates of the samples are obviously different, and the particle size changes also exhibit obvious differences. Among them, the effect of Dendrobium candidum fresh stem is the best, followed by commercial Dendrobium candidum polysaccharide, fresh okra, hawthorn, and yam.

[0114] The examples provided above are not intended to limit the scope covered by the present application, and the described steps are not intended to limit the execution order. Those skilled in the art can make obvious improvements to the present application in combination with existing common knowledge, which also falls within the protection scope defined by the claims of the present application.

Claims

1. A method for preparing a pecan plant protein beverage, characterized in that, The method includes the following steps: (1) Mix the peeled pecan kernels with water, wet grind them at 0℃~10℃, filter them, and obtain an oil-rich pecan oil emulsion. (2) Add soy protein isolate to the pecan oil emulsion obtained in step (1), and after high-speed shearing and heat induction treatment, quickly cool to room temperature and homogenize under high pressure to obtain pecan emulsion. (3) Mix the pecan milk obtained in step (2) with the fresh stem liquid of Dendrobium officinale, add water to adjust, and then perform high-speed shearing, homogenization, sterilization and bottling to obtain pecan plant protein beverage.

2. The method according to claim 1, characterized in that, The peeled pecan kernels mentioned in step (1) refer to the pecan kernel seed coats removed by a combination of freeze-thaw and high-pressure water jet method.

3. The method according to claim 1, characterized in that, In step (1), the mass ratio of pecan kernels to water is 1:8 to 1:

15.

4. The method according to claim 1, characterized in that, The amount of soy protein isolate added in step (2) is 0.3 to 1.5 wt% of the pecan oil emulsion.

5. The method according to claim 1, characterized in that, The heat induction treatment in step (2) specifically involves placing the pecan oil emulsion with added soy protein isolate in a water bath at 85°C to 95°C for 10 to 30 minutes, preferably 20 to 30 minutes.

6. The method according to claim 1, characterized in that, Preparation of Dendrobium officinale fresh stem liquid in step (3): Cut Dendrobium officinale fresh stems into sections, then wet grind them at a mass ratio of 1:4 to 1:6 with water, filter them, and obtain Dendrobium officinale fresh stem liquid.

7. The method according to claim 1, characterized in that, In step (3), the mass percentage of fresh Dendrobium officinale stem extract in the pecan milk system is 3-15%.

8. The method according to claim 1, characterized in that, The pecan milk system described in step (3) contains 8-10 wt% pecans.

9. The pecan plant protein beverage prepared by the method according to any one of claims 1 to 8.

10. A method for improving the stability of pecan plant protein beverages, characterized in that, The method includes the following steps: (1) Mix the peeled pecan kernels with water, wet grind them at 0℃~10℃, filter them, and obtain an oil-rich pecan oil emulsion. (2) Add soy protein isolate to the pecan oil emulsion obtained in step (1), and after high-speed shearing and heat induction treatment, quickly cool to room temperature and homogenize under high pressure to obtain pecan emulsion. (3) Mix the pecan milk obtained in step (2) with the fresh stem liquid of Dendrobium officinale, add water to adjust, and then perform high-speed shearing, homogenization, sterilization and bottling to obtain pecan plant protein beverage.

Images