Cyperus esculentus plant milk and preparation method thereof

Abstract

The invention provides cyperus esculentus plant milk and a preparation method thereof, and belongs to the technical field of plant milk drinks. In the raw materials of the cyperus esculentus plant milk, the weight of alpha-medium temperature amylase accounts for 0.01-0.3% of the weight of coarse ground soybean milk of cyperus esculentus, and the weight of glucamylase accounts for 0.05-0.3% of the weight of the coarse ground soybean milk of cyperus esculentus. The weight of the grease emulsifying enzyme is 0.01-0.05% of the weight of the dry material of the cooked cyperus esculentus pulp obtained by carrying out primary enzymolysis on roughly ground cyperus esculentus soybean milk through alpha-medium-temperature amylase and glucamylase. According to the preparation method disclosed by the invention, the sweetness of the cyperus esculentus plant milk is effectively improved and the floating of fat is inhibited by combining two times of enzymolysis reactions and regulating and controlling the process conditions of grinding and boiling the milk, so that the cyperus esculentus plant milk which is natural, fresh and sweet, rich in flavor, smooth in mouth feel, stable in system, convenient to eat, safe and sanitary is obtained.

Description

Technical Field

[0001] This invention belongs to the field of plant-based milk beverage technology, specifically relating to a tiger nut plant-based milk and its preparation method. Background Technology

[0002] Tiger nuts, also known as barn nut, are the underground tubers of the tiger nut plant. They are rich in nutrients such as protein, fat, sugar, dietary fiber, and minerals. Furthermore, due to their high content of unsaturated fatty acids, soluble dietary fiber, active ingredients, flavonoids, and polyphenols, tiger nuts possess various biological functions, including preventing cardiovascular disease, promoting gut health, anti-inflammatory and antibacterial properties, lowering blood sugar and blood pressure, and antioxidant effects.

[0003] Existing technologies, such as patent CN120240587A, disclose a tiger nut milk and its preparation method, using defatted tiger nut meal as raw material, and improving product stability and sensory quality through high-temperature amylase, alkaline protease, flavor protease, soy protein isolate, and corn oil; patent CN117137058A discloses a preparation method of tiger nut extract beverage, using tiger nut as raw material, through amylase hydrolysis, adding white sugar to enhance sweetness, and adding monoglycerides, flavoring agents, and stabilizers, which has the problem of easy separation during long-term storage; patent CN119184161A discloses a preparation method of tiger nut plant milk based on optimized enzymatic hydrolysis and micronization, using tiger nut meal as raw material, reducing the oil content in tiger nut plant milk, and using α-amylase and cellulase to improve the storage stability of the product.

[0004] However, due to the high nutritional value of tiger nuts, which are rich in fat, dietary fiber, and starch, excessive fat during processing can easily lead to a large amount of oil floating on the surface of the product. Currently, most plant-based beverages on the market add stabilizers, sweeteners, and exogenous ingredients to enrich the product flavor and ensure system stability. Furthermore, because tiger nuts are relatively hard and require a long soaking time, they are boiled before grinding to prevent the long soaking time from affecting the product flavor. This boiling process requires regular stirring, especially at high temperatures, to prevent off-flavors. Therefore, addressing the issues of fat floating on the surface and the lack of pronounced sweetness in tiger nut milk without adding exogenous substances could, to some extent, promote the development of the tiger nut industry. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a tiger nut plant-based milk and its preparation method. The purpose of this invention is to solve the problems of insufficient sweetness, fat floating, and the need to use tiger nut meal as a raw material by using non-defatted tiger nut as raw material, performing primary enzymatic hydrolysis with α-medium-temperature amylase and glucoamylase, and secondary enzymatic hydrolysis with oil emulsifying enzyme. A further objective of this invention is to solve the problems of product layering and / or flocculation, and decreased taste and / or flavor by avoiding the addition of sweeteners, emulsifiers, stabilizers, thickeners, and other additives, and by controlling the preparation conditions.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: On one hand, the present invention provides a tiger nut plant-based milk, comprising the following raw materials: tiger nuts, α-mesothermal amylase, glucoamylase, and oil emulsifying enzyme; wherein the α-mesothermal amylase is 0.01-0.3% of the weight of the coarsely ground tiger nut soy milk dry material; the glucoamylase is 0.05-0.3% of the weight of the coarsely ground tiger nut soy milk dry material; and the oil emulsifying enzyme is 0.01-0.05% of the weight of the cooked tiger nut paste obtained after the coarsely ground tiger nut soy milk is enzymatically hydrolyzed by α-mesothermal amylase and glucoamylase in one step.

[0007] This invention involves a single enzymatic hydrolysis of coarsely ground tiger nut soy milk by adding α-mesothermal amylase and glucoamylase. The coarsely ground tiger nut soy milk is obtained by grinding and separating tiger nut soy milk after preliminary starch gelatinization. Starch, fat, protein, and other components are fully dispersed in the slurry, forming a uniform matrix for the single enzymatic hydrolysis reaction. α-mesothermal amylase is specific to the α-1,4 glycosidic bonds in starch and can hydrolyze macromolecular starch into smaller intermediate products such as maltose and dextrin. Glucoamylase can work synergistically with α-mesothermal amylase to further break the α-1,4 glycosidic bonds and affect the connection of α-1,6 glycosidic bonds, further hydrolyzing the intermediate products into glucose. Without the addition of additional sweeteners, the sweetness of tiger nut plant milk is significantly improved and the sweetness is natural, reducing starch residue, avoiding easy separation and sedimentation during long-term storage, reducing slurry viscosity, and maintaining good fluidity. The mild conditions of the single enzymatic hydrolysis reaction ensure the retention rate of effective active ingredients. After one enzymatic hydrolysis, the α-mesothermal amylase and glucoamylase in the cooked tiger nut milk are inactivated. At the same time, the oil is released from the inside, and the protein undergoes controllable thermal denaturation. The internal hydrophilic and hydrophobic groups are exposed and react with the natural emulsifier generated by the added oil emulsifying enzyme in a secondary enzymatic hydrolysis reaction. This forms a stable complex interface and is adsorbed on the oil-water interface, effectively preventing the fat from floating. Without the addition of additional emulsifiers or stabilizers, the stability of the emulsion system is ensured, making the tiger nut plant milk sweeter, smoother, fuller in taste, and more nutritious.

[0008] Preferably, the tiger nut plant milk has a sugar content of 9-15°, a protein content of 0.8-2g / 100g, a pH of 6.5-7.0, and an average particle size of 40-50μm.

[0009] On the other hand, the present invention provides a method for preparing the above-mentioned tiger nut plant milk, comprising the following steps: S1: Mix the steamed tiger nuts with water at a mass ratio of 1: (3-5) and grind them into a paste. After grinding, centrifuge to separate the paste and obtain coarsely ground tiger nut soy milk. S2: Add α-medium temperature amylase and glucoamylase to coarsely ground soybean milk, and after one enzymatic hydrolysis to obtain extract I, perform two stages of continuous boiling to obtain cooked tiger pea milk; S3: Add oil emulsifying enzyme to the cooked tiger nut pulp, perform secondary enzymatic hydrolysis to obtain extract II, and then filter it through a 150-mesh vibrating sieve to obtain tiger nut plant milk semi-finished product. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize, sterilize, and aseptically fill to obtain tiger nut plant milk.

[0010] Preferably, in step S2, the steam is first turned on, and the flow rate of extract I is controlled to be the same as the steam flow rate, and two-stage continuous boiling is performed; the two-stage continuous boiling includes: the first stage boiling temperature is 50-80℃ and the time is 70-120s, and the second stage boiling temperature is 100-108℃ and the time is 10-50s. This invention involves subjecting the extract I obtained from a single enzymatic hydrolysis by α-mesothermal amylase and glucoamylase to a two-stage continuous boiling process. By controlling the steam-liquid flow rate, the temperature gradient during boiling, and the boiling time, the enzymatic hydrolysis reaction of α-mesothermal amylase and glucoamylase is further promoted during the first boiling stage. This process fully decomposes the gelatinized starch into dextrin and a small amount of maltose and glucose, and further decomposes dextrin and maltose into glucose. This process is then connected to the second boiling stage, thus terminating the enzymatic hydrolysis reaction of α-mesothermal amylase and glucoamylase. Furthermore, this process enables controlled thermal denaturation of tiger pea protein, making its molecular structure looser without causing excessive protein aggregation and precipitation or loss of nutrients. The exposed hydrophilic and hydrophobic groups can synergistically act as emulsifiers with the secondary enzymatic hydrolysis products, resulting in a more natural and stable emulsion structure.

[0011] Preferably, in step S2, the enzymatic hydrolysis temperature is 50-60℃, and the enzymatic hydrolysis time is 3-10 minutes. This invention, by sequentially performing the enzymatic hydrolysis reaction with two stages of continuous boiling under micro-pressure, can significantly shorten the independent time required for the single enzymatic hydrolysis reaction during production. This is because in the first stage of the two-stage continuous boiling process, α-mesoamylase and glucoamylase can further decompose starch into glucose, enhancing the natural sweetness of tiger pea plant milk and preventing phenomena such as stratification and precipitation caused by excessive starch residue.

[0012] Preferably, in step S3, the secondary enzymatic hydrolysis temperature is 40-70℃ and the secondary enzymatic hydrolysis time is 10-30 min.

[0013] Preferably, in step S3, a 150-mesh vibrating filter is used, and the filtration temperature is 40-70℃. After the secondary enzymatic hydrolysis, the fat droplets are stable and small in size. By heating and filtering simultaneously, the filtration resistance caused by viscosity is reduced, which can remove some of the larger particles of impurities such as insoluble protein aggregates and fibers, resulting in a delicate, smooth, and uniformly stable tiger nut plant milk semi-finished product.

[0014] Preferably, in step S1, the washed and peeled tiger nuts are fed into a steaming and cooking device, stirred continuously, and boiled for 30-50 minutes to obtain steamed tiger nuts. This invention uses plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials, and is not limited to using tiger nut meal to directly reduce fat content and prevent fat from floating. This invention uses a suction-type pneumatic conveying device to feed the washed and peeled tiger nuts into the steaming and cooking device, avoiding excessive soaking time and the generation of odors during soaking. Softening the tiger nuts facilitates grinding, and the tiger nuts undergo preliminary starch gelatinization to form a uniform slurry with a small particle size, providing a reaction matrix for the first enzymatic hydrolysis reaction.

[0015] Preferably, in step S1, the steamed tiger nuts are mixed with water and ground into a paste. This paste is then subjected to two colloid milling processes followed by a jet milling process to obtain a smooth paste. The average particle size of the paste is 100-150 μm. This invention further disrupts the cell structure of the steamed tiger nuts by subjecting them to two colloid milling processes and one jet milling process. This allows starch, fat, and protein to be fully dispersed in the paste, forming a turbid liquid containing large protein and fat droplets, while simultaneously preventing significant loss of nutrients.

[0016] Preferably, in step S4, the homogenization pressure is 22-34 MPa, the homogenization temperature is 80-88℃, the sterilization temperature is 135-140℃, the sterilization time is 2-10 seconds, and the aseptic filling temperature is 18-25℃. Based on multi-enzyme synergistic technology, this invention combines high-pressure homogenization technology to further solve the problem of oil floating, improve product stability, and, through high-temperature instantaneous sterilization, effectively avoid the Maillard reaction that causes product color darkening and flavor deterioration, without causing significant loss of nutrients.

[0017] Compared with the prior art, the present invention has the following beneficial effects: This invention utilizes a combination of primary enzymatic hydrolysis by α-medium-temperature amylase and glucoamylase, followed by two stages of continuous boiling under micro-pressure. This significantly shortens the independent production time of each enzymatic hydrolysis, enhances the natural sweetness of the tiger nut plant-based milk, reduces starch residue, and prevents separation and sedimentation during long-term storage. By controlling the two stages of continuous boiling, the invention allows for controlled thermal denaturation of proteins, synergistically enhancing the secondary enzymatic hydrolysis reaction of lipid emulsifying enzymes. This further ensures the stability of the emulsion system, resulting in a more natural emulsion structure. This invention, by eliminating the addition of sweeteners, emulsifiers, stabilizers, thickeners, etc., and maximizing the retention rate of effective nutrients, yields a naturally sweet, flavorful, smooth, stable, convenient, safe, hygienic, portable, and easily stored tiger nut plant-based milk—a healthy, purely plant-based beverage. Detailed Implementation

[0018] The present invention will be further described in detail below with reference to specific embodiments. The embodiments given are only for illustrating the present invention and are not intended to limit the scope of the present invention.

[0019] General Implementation Examples A method for preparing tiger nut plant milk includes the following steps: S1: Mix the steamed tiger nuts with water at a mass ratio of 1: (3-5) and grind them into a paste. After grinding, centrifuge to separate the paste and obtain coarsely ground tiger nut soy milk. S2: Add α-medium temperature amylase and glucoamylase to coarsely ground soybean milk, and after one enzymatic hydrolysis to obtain extract I, perform two stages of continuous boiling to obtain cooked tiger pea milk; S3: Add oil emulsifying enzyme to the cooked tiger nut pulp, perform secondary enzymatic hydrolysis to obtain extract II, and then filter it through a 150-mesh vibrating sieve to obtain tiger nut plant milk semi-finished product. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize, sterilize, and aseptically fill to obtain tiger nut plant milk.

[0020] In some embodiments of the present invention, in step S1, uniform, plump, mold-free, insect-free, and impurity-free tiger nuts are selected as raw materials. After being washed clean with room temperature RO water and peeled, they are transported to the steaming device by a suction-type pneumatic conveying device and stirred continuously. After boiling, the time is set for 30-50 minutes to obtain steamed tiger nuts.

[0021] In some embodiments of the present invention, in step S1, the steamed tiger nuts are mixed with water and ground into a paste. The paste is first ground into a paste by two colloid milling processes and then by a jet milling process to obtain a paste. The average particle size of the paste is 100-150 μm.

[0022] In some embodiments of the present invention, in step S1, the paste is centrifuged at high speed for 2-3 cycles to remove the soybean residue, thereby obtaining coarsely ground tiger pea soy milk.

[0023] In some embodiments of the present invention, the α-medium temperature amylase is 0.01-0.3% of the weight of the coarsely ground tiger nuts for making soy milk; the glucoamylase is 0.05-0.3% of the weight of the coarsely ground tiger nuts for making soy milk.

[0024] In some embodiments of the present invention, in step S2, the temperature of one enzymatic hydrolysis is 50-60°C and the time of one enzymatic hydrolysis is 3-10 min.

[0025] In some embodiments of the present invention, in step S2, steam is first turned on, and the flow rate of extract I is controlled to be the same as the steam flow rate, and two-stage continuous boiling is performed; the two-stage continuous boiling includes: the first stage boiling temperature is 50-80℃ and the time is 70-120s, and the second stage boiling temperature is 100-108℃ and the time is 10-50s.

[0026] In some embodiments of the present invention, the oil emulsifying enzyme is 0.01-0.05% of the weight of the cooked tiger nut pulp obtained by first enzymatic hydrolysis of the coarsely ground tiger nut soy milk by α-medium temperature amylase and glucoamylase.

[0027] In some embodiments of the present invention, in step S3, the secondary enzymatic hydrolysis temperature is 40-70°C and the secondary enzymatic hydrolysis time is 10-30 min.

[0028] In some embodiments of the present invention, in step S3, a 150-mesh vibrating filter screen is used, and the filtration temperature is 40-70°C.

[0029] In some embodiments of the present invention, in step S4, the homogenization pressure is 22-34 MPa, the homogenization temperature is 80-88°C, the sterilization temperature is 135-140°C, the sterilization time is 2-10 seconds, and the aseptic filling temperature is 18-25°C.

[0030] In some embodiments of the present invention, the tiger nut plant milk has a sugar content of 9-15°, a protein content of 0.8-2g / 100g, a pH of 6.5-7.0, and an average particle size of 40-50μm.

[0031] Example 1 A method for preparing tiger nut plant milk includes the following steps: S1: Select uniform, plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials. After rinsing them with room temperature RO water and peeling them, use a suction-type pneumatic conveying device to transport them to the steaming device and stir continuously. After boiling, time for 40 minutes to obtain steamed tiger nuts. Mix the steamed tiger nuts with water at a mass ratio of 1:5 and grind them into a paste. First, perform two colloid milling processes, and then perform one jet milling process to obtain a paste. After centrifugation, obtain coarsely ground tiger nut soy milk. S2: Add α-medium-temperature amylase and glucoamylase to coarsely ground soybean milk for one enzymatic hydrolysis at 60℃ for 3 minutes to obtain extract I. Then, turn on the steam and control the flow rate of extract I to be the same as the steam flow rate for two-stage continuous boiling. The first stage boiling temperature is 60℃ for 70 seconds, and the second stage boiling temperature is 108℃ for 10 seconds to obtain cooked tiger nut milk. The α-medium-temperature amylase and glucoamylase are both 0.3% of the dry weight of the coarsely ground tiger nut soy milk. S3: Add oil emulsifying enzyme to the cooked tiger nut pulp for secondary enzymatic hydrolysis at 70℃ for 10 minutes to obtain extract II. Then, filter the extract through a 150-mesh vibrating sieve while heating at 70℃ to obtain a semi-finished tiger nut plant milk product. The oil emulsifying enzyme accounts for 0.05% of the dry weight of the cooked tiger nut pulp. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize it under a homogenization pressure of 28 MPa and a homogenization temperature of 80℃, sterilize it under a sterilization temperature of 135℃ and a sterilization time of 3s, and aseptically fill it into PET polyester bottles at a temperature of 18℃ to obtain tiger nut plant milk.

[0032] Example 2 A method for preparing tiger nut plant milk includes the following steps: S1: Select uniform, plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials. After rinsing them with room temperature RO water and peeling them, use a suction-type pneumatic conveying device to transport them to the steaming device and stir continuously. After boiling, time for 40 minutes to obtain steamed tiger nuts. Mix the steamed tiger nuts with water at a mass ratio of 1:3 and grind them into a paste. First, perform two colloid milling processes, and then perform one jet milling process to obtain a paste. After centrifugation, obtain coarsely ground tiger nut soy milk. S2: Add α-medium-temperature amylase and glucoamylase to coarsely ground soybean milk for one enzymatic hydrolysis at 50℃ for 10 minutes to obtain extract I. Then, turn on the steam and control the flow rate of extract I to be the same as the steam flow rate for two-stage continuous boiling. The first stage boiling temperature is 50℃ for 120 seconds, and the second stage boiling temperature is 100℃ for 10 seconds to obtain cooked tiger nut milk. The α-medium-temperature amylase is 0.01% of the dry weight of coarsely ground tiger nut soybean milk, and the glucoamylase is 0.05% of the dry weight of coarsely ground tiger nut soybean milk. S3: Add oil emulsifying enzyme to the cooked tiger nut pulp for secondary enzymatic hydrolysis at 40℃ for 30 minutes. After obtaining extract II, filter it through a 150-mesh vibrating sieve while heating at 40℃ to obtain tiger nut plant milk semi-finished product. The oil emulsifying enzyme accounts for 0.01% of the dry weight of the cooked tiger nut pulp. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize it under a homogenization pressure of 28 MPa and a homogenization temperature of 80℃, sterilize it under a sterilization temperature of 135℃ and a sterilization time of 3s, and aseptically fill it into PET polyester bottles at a temperature of 18℃ to obtain tiger nut plant milk.

[0033] Example 3 A method for preparing tiger nut plant milk includes the following steps: S1: Select uniform, plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials. After rinsing them with room temperature RO water and peeling them, use a suction-type pneumatic conveying device to transport them to the steaming device and stir continuously. After boiling, time for 40 minutes to obtain steamed tiger nuts. Mix the steamed tiger nuts with water at a mass ratio of 1:4 and grind them into a paste. First, perform two colloid milling processes, and then perform one jet milling process to obtain a paste. After centrifugation, obtain coarsely ground tiger nut soy milk. S2: Add α-medium-temperature amylase and glucoamylase to coarsely ground soybean milk for one enzymatic hydrolysis at 55℃ for 5 minutes to obtain extract I. Then, turn on the steam and control the flow rate of extract I to be the same as the steam flow rate for two-stage continuous boiling. The first stage boiling temperature is 60℃ for 90 seconds, and the second stage boiling temperature is 105℃ for 40 seconds to obtain cooked tiger nut milk. The α-medium-temperature amylase and glucoamylase are both 0.2% of the dry weight of the coarsely ground tiger nut soybean milk. S3: Add oil emulsifying enzyme to the cooked tiger nut pulp for secondary enzymatic hydrolysis at 60℃ for 30 minutes. After obtaining extract II, filter it through a 150-mesh vibrating sieve while heating at 60℃ to obtain tiger nut plant milk semi-finished product. The oil emulsifying enzyme accounts for 0.03% of the dry weight of the cooked tiger nut pulp. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize it under a homogenization pressure of 28 MPa and a homogenization temperature of 80℃, sterilize it under a sterilization temperature of 135℃ and a sterilization time of 3s, and aseptically fill it into PET polyester bottles at a temperature of 18℃ to obtain tiger nut plant milk.

[0034] Example 4 A method for preparing tiger nut plant milk includes the following steps: S1: Select uniform, plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials. After rinsing them with room temperature RO water and peeling them, use a suction-type pneumatic conveying device to transport them to the steaming device and stir continuously. After boiling, time for 40 minutes to obtain steamed tiger nuts. Mix the steamed tiger nuts with water at a mass ratio of 1:4 and grind them into a paste. First, perform two colloid milling processes, and then perform one jet milling process to obtain a paste. After centrifugation, obtain coarsely ground tiger nut soy milk. S2: Add α-medium-temperature amylase and glucoamylase to coarsely ground soybean milk for one enzymatic hydrolysis at 55℃ for 8 minutes to obtain extract I. Then, turn on the steam and control the flow rate of extract I to be the same as the steam flow rate for two-stage continuous boiling. The first stage boiling temperature is 70℃ for 100 seconds, and the second stage boiling temperature is 102℃ for 50 seconds to obtain cooked tiger nut milk. The α-medium-temperature amylase is 0.1% of the dry weight of coarsely ground tiger nut soybean milk, and the glucoamylase is 0.3% of the dry weight of coarsely ground tiger nut soybean milk. S3: Add oil emulsifying enzyme to the cooked tiger nut pulp for secondary enzymatic hydrolysis at 60℃ for 30 minutes. After obtaining extract II, filter it through a 150-mesh vibrating sieve while heating at 70℃ to obtain tiger nut plant milk semi-finished product. The oil emulsifying enzyme accounts for 0.03% of the dry weight of the cooked tiger nut pulp. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize it under a homogenization pressure of 28 MPa and a homogenization temperature of 80℃, sterilize it under a sterilization temperature of 135℃ and a sterilization time of 3s, and aseptically fill it into PET polyester bottles at a temperature of 18℃ to obtain tiger nut plant milk.

[0035] Comparative Example 1 A method for preparing tiger nut plant milk includes the following steps: S1: Select uniform, plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials. After rinsing them with room temperature RO water and peeling them, use a suction-type pneumatic conveying device to transport them to the steaming device and stir continuously. After boiling, time for 40 minutes to obtain steamed tiger nuts. Mix the steamed tiger nuts with water at a mass ratio of 1:4 and grind them into a paste. First, perform two colloid milling processes, and then perform one jet milling process to obtain a paste. After centrifugation, obtain coarsely ground tiger nut soy milk. S2: Add α-medium-temperature amylase and glucoamylase to coarsely ground soybean milk for enzymatic hydrolysis at 55℃ for 5 minutes. After obtaining the extract, turn on the steam and control the flow rate of the extract to be the same as the steam flow rate. Perform two-stage continuous boiling: the first stage boiling temperature is 60℃ for 90 seconds, and the second stage boiling temperature is 105℃ for 40 seconds to obtain cooked tiger nut milk. The α-medium-temperature amylase and glucoamylase are both 0.2% of the dry weight of the coarsely ground tiger nut soy milk. S3: Cool the cooked tiger nut pulp and filter it through a 150-mesh vibrating sieve at a filtration temperature of 60℃ to obtain tiger nut plant milk semi-finished product. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize it under a homogenization pressure of 28 MPa and a homogenization temperature of 80℃, sterilize it under a sterilization temperature of 135℃ and a sterilization time of 3s, and aseptically fill it into PET polyester bottles at a temperature of 18℃ to obtain tiger nut plant milk.

[0036] Comparative Example 2 A method for preparing tiger nut plant milk includes the following steps: S1: Select uniform, plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials. After rinsing them with room temperature RO water and peeling them, use a suction-type pneumatic conveying device to transport them to the steaming device and stir continuously. After boiling, time for 40 minutes to obtain steamed tiger nuts. Mix the steamed tiger nuts with water at a mass ratio of 1:4 and grind them into a paste. First, perform two colloid milling processes, and then perform one jet milling process to obtain a paste. After centrifugation, obtain coarsely ground tiger nut soy milk. S2: First turn on the steam, control the flow rate of coarsely ground soy milk to be the same as the steam flow rate, and carry out two continuous boiling stages. The first stage of boiling is at a temperature of 60℃ and a time of 90s, and the second stage of boiling is at a temperature of 105℃ and a time of 40s, to obtain cooked tiger pea soy milk. S3: Add oil emulsifying enzyme to the cooked tiger nut pulp for enzymatic hydrolysis at 60℃ for 30 minutes. After obtaining the extract, filter it through a 150-mesh vibrating sieve while heating at 60℃ to obtain a semi-finished tiger nut plant milk product. The oil emulsifying enzyme accounts for 0.03% of the dry weight of the cooked tiger nut pulp. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize it under a homogenization pressure of 28 MPa and a homogenization temperature of 80℃, sterilize it under a sterilization temperature of 135℃ and a sterilization time of 3s, and aseptically fill it into PET polyester bottles at a temperature of 18℃ to obtain tiger nut plant milk.

[0037] Comparative Example 3 A method for preparing tiger nut plant milk includes the following steps: S1: Select uniform, plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials. After rinsing them with room temperature RO water and peeling them, use a suction-type pneumatic conveying device to transport them to the steaming device and stir continuously. After boiling, time for 40 minutes to obtain steamed tiger nuts. Mix the steamed tiger nuts with water at a mass ratio of 1:4 and grind them into a paste. First, perform two colloid milling processes, and then perform one jet milling process to obtain a paste. After centrifugation, obtain coarsely ground tiger nut soy milk. S2: Add α-medium-temperature amylase and glucoamylase to coarsely ground soybean milk for one enzymatic hydrolysis at 55℃ for 5 minutes to obtain extract I. Then, turn on the steam and control the flow rate of extract I to be the same as the steam flow rate for boiling the soy milk at 105℃ for 130 seconds to obtain cooked tiger nut soy milk. The α-medium-temperature amylase and glucoamylase are both 0.2% of the dry weight of the coarsely ground tiger nut soy milk. S3: Add oil emulsifying enzyme to the cooked tiger nut pulp for secondary enzymatic hydrolysis at 60℃ for 30 minutes. After obtaining extract II, filter it through a 150-mesh vibrating sieve while heating at 60℃ to obtain tiger nut plant milk semi-finished product. The oil emulsifying enzyme accounts for 0.03% of the dry weight of the cooked tiger nut pulp. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize it under a homogenization pressure of 28 MPa and a homogenization temperature of 80℃, sterilize it under a sterilization temperature of 135℃ and a sterilization time of 3s, and aseptically fill it into PET polyester bottles at a temperature of 18℃ to obtain tiger nut plant milk.

[0038] Comparative Example 4 A method for preparing tiger nut plant milk includes the following steps: S1: Select uniform, plump, mold-free, insect-free, and impurity-free tiger nuts as raw materials. After rinsing them with room temperature RO water and peeling them, use a suction-type pneumatic conveying device to transport them to the steaming device and stir continuously. After boiling, time for 40 minutes to obtain steamed tiger nuts. Mix the steamed tiger nuts with water at a mass ratio of 1:4 and grind them into a paste. First, perform two colloid milling processes, and then perform one jet milling process to obtain a paste. After centrifugation, obtain coarsely ground tiger nut soy milk. S2: Add α-medium-temperature amylase and glucoamylase to coarsely ground soybean milk for one enzymatic hydrolysis at 55℃ for 5 minutes to obtain extract I. Then, turn on the steam and control the flow rate of extract I to be the same as the steam flow rate for two-stage continuous boiling. The first stage boiling temperature is 60℃ for 90 seconds, and the second stage boiling temperature is 105℃ for 40 seconds to obtain cooked tiger nut milk. The α-medium-temperature amylase and glucoamylase are both 0.2% of the dry weight of the coarsely ground tiger nut soybean milk. S3: Add oil emulsifying enzyme to the cooked tiger nut pulp for secondary enzymatic hydrolysis at 60℃ for 30 minutes. After obtaining extract II, filter it through a 150-mesh vibrating sieve while heating at 60℃ to obtain a semi-finished tiger nut plant milk product. The oil emulsifying enzyme is 0.1% of the dry weight of the cooked tiger nut pulp. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize it under a homogenization pressure of 28 MPa and a homogenization temperature of 80℃, sterilize it under a sterilization temperature of 135℃ and a sterilization time of 3s, and aseptically fill it into PET polyester bottles at a temperature of 18℃ to obtain tiger nut plant milk.

[0039] Detection example The tiger nut plant milk from Examples 1-4 and Comparative Examples 1-4 was tested, and the results are shown in Table 1 below. As shown in Table 1, the tiger nut plant milk obtained in Examples 1-4 had a sugar content of 9.5-11.9°, a protein content of 1.2-1.8 g / 100g, and an emulsification stability index of 48.3-59.4 m. 2 / g. The method provided by this invention can effectively improve the natural sweetness of tiger nut plant milk and enhance the retention rate of effective nutrients. It has a good emulsification stability system and is less prone to sedimentation or oil floating.

[0040] Compared to Example 4, Comparative Example 1 did not undergo a secondary emulsification reaction using oil emulsifying enzymes, and no product capable of acting as a natural emulsifier was generated in the system. The stability of the emulsion system was not significantly improved by relying solely on the thermal denaturation of proteins under the action of two consecutive boiling stages. Comparative Example 2, compared to Example 4, did not undergo primary enzymatic hydrolysis with α-intermediate amylase and glucoamylase, failing to hydrolyze the large polysaccharide into smaller glucose molecules. This resulted in insufficient improvement in its own sweetness, higher system viscosity, and difficulty in effectively dispersing fats, which tended to aggregate into large fat droplets. The effectiveness of the oil emulsifying enzymes was reduced, making it difficult to solve the problem of fat floating, and starch was prone to retrogradation and precipitation. Compared to Example 4, which used a two-stage continuous boiling process, Comparative Example 3 directly treated the enzymatic hydrolysis reaction at a higher temperature for a longer time to obtain extract I. This resulted in uncontrolled protein denaturation. Although the protein content was not significantly affected, the protein particles aggregated into larger particles, hindering their unfolding and adsorption at the oil-water interface, reducing system stability, and easily forming precipitation. Furthermore, direct high-temperature boiling led to rapid inactivation of α-mesothermal amylase and glucoamylase, resulting in incomplete starch decomposition, increased starch residue, and reduced system stability. In contrast, Comparative Example 4 used excessive amounts of oil emulsifying enzymes, which easily produced more fatty acids, affecting product flavor, lowering the interfacial pH, causing protein denaturation, and affecting interfacial stability.

[0041] This invention employs a two-stage enzymatic hydrolysis process by adjusting the amounts of α-medium-temperature amylase, glucoamylase, and lipase, combined with controlled grinding and boiling conditions. This avoids prolonged soaking of tiger nuts and the need for constant stirring during soaking, preventing off-flavors, reducing flavor loss, effectively enhancing natural sweetness, and minimizing fat bubbling. The resulting tiger nut plant milk possesses advantages such as natural sweetness, rich flavor, smooth texture, stable system, convenient consumption, safety and hygiene, and ease of carrying and storage. Testing has shown that the tiger nut plant milk of this invention is milky white in color, has a uniform texture without lumps, possesses the unique aroma of tiger nut milk, has no off-flavors, and contains no visible impurities.

Claims

1. A tiger nut plant-based milk, characterized in that, The ingredients include: tiger nuts, α-mesothermal amylase, glucoamylase, and oil emulsifying enzyme; The α-medium temperature amylase is 0.01-0.3% of the dry weight of the coarsely ground tiger nut soybean milk. The glucoamylase is 0.05-0.3% of the weight of the coarsely ground tiger nut soybean dry material. The oil emulsifying enzyme is 0.01-0.05% of the dry weight of the cooked tiger nut pulp obtained after the coarsely ground tiger nut soy milk is hydrolyzed once by α-medium temperature amylase and glucoamylase.

2. The tiger nut plant-based milk according to claim 1, characterized in that, The tiger nut plant milk has a sugar content of 9-15°, a protein content of 0.8-2g / 100g, a pH of 6.5-7.0, and an average particle size of 40-50μm.

3. A method for preparing tiger nut plant milk according to claim 1 or 2, characterized in that, Includes the following steps: S1: Mix the steamed tiger nuts with water at a mass ratio of 1: (3-5) and grind them into a paste. After grinding, centrifuge to separate the paste and obtain coarsely ground tiger nut soy milk. S2: Add α-medium temperature amylase and glucoamylase to coarsely ground soybean milk, and after one enzymatic hydrolysis to obtain extract I, perform two stages of continuous boiling to obtain cooked tiger pea milk; S3: Add oil emulsifying enzyme to the cooked tiger nut pulp, perform secondary enzymatic hydrolysis to obtain extract II, and then filter it through a 150-mesh vibrating sieve to obtain tiger nut plant milk semi-finished product. S4: After adding RO water to the semi-finished tiger nut plant milk to prepare the liquid, homogenize, sterilize, and aseptically fill to obtain tiger nut plant milk.

4. The method for preparing tiger nut plant milk according to claim 3, characterized in that, In step S2, the steam is turned on first, and the flow rate of extract I is controlled to be the same as the steam flow rate, so as to carry out two-stage continuous boiling. The two-stage continuous boiling process includes: the first stage boiling temperature is 50-80℃ and the time is 70-120s, and the second stage boiling temperature is 100-108℃ and the time is 10-50s.

5. The method for preparing tiger nut plant milk according to claim 4, characterized in that, In S2, the temperature for one enzymatic hydrolysis is 50-60℃, and the time for one enzymatic hydrolysis is 3-10 min.

6. The method for preparing tiger nut plant milk according to claim 3, characterized in that, In S3, the secondary enzymatic hydrolysis temperature is 40-70℃, and the secondary enzymatic hydrolysis time is 10-30 min.

7. The method for preparing tiger nut plant milk according to claim 6, characterized in that, In step S3, a 150-mesh vibrating filter screen is used, and the filtration temperature is 40-70℃.

8. The method for preparing tiger nut plant milk according to claim 3, characterized in that, In step S1, the washed and peeled tiger nuts are fed into a steaming and cooking device and stirred continuously. After boiling, the time is set for 30-50 minutes to obtain steamed tiger nuts.

9. The method for preparing tiger nut plant milk according to claim 8, characterized in that, In step S1, the steamed tiger nuts are mixed with water and ground into a paste. The paste is first ground in two colloid mills and then in a jet mill to obtain a paste. The average particle size of the paste is 100-150 μm.

10. The method for preparing tiger nut plant milk according to claim 3, characterized in that, In step S4, the homogenization pressure is 22-34 MPa, the homogenization temperature is 80-88℃, the sterilization temperature is 135-140℃, the sterilization time is 2-10 seconds, and the aseptic filling temperature is 18-25℃.

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