Self-stabilized quinoa and fructus cannabis plant milk without exogenous additive and preparation method of self-stabilized quinoa and fructus cannabis plant milk

Abstract

The invention discloses self-stabilized quinoa and fructus cannabis plant milk without exogenous additives and a preparation method of the self-stabilized quinoa and fructus cannabis plant milk, and belongs to the technical field of plant-based beverage processing. The plant milk is prepared from quinoa, a grease type plant component containing fructus cannabis and water, and a stable emulsion system is formed through heat treatment at 85-95 DEG C and shearing dispersion at 3000-20000 rpm under the condition that no exogenous emulsifier, stabilizer, thickener and additional plant oil are added. On the basis of 1000g of water, the dosage of the quinoa is 55-70g, the total dosage of the grease type plant component is 10-24g, and the dosage of the fructus cannabis is preferably 10-15g. The preparation method comprises the steps of raw material pretreatment, ingredient mixing, heat treatment, shearing dispersion and cooling. The obtained plant milk has excellent standing stability (no obvious layering and precipitation in 24 hours at 25 DEG C), fine and smooth taste and natural and mild flavor, can be drunk both in cold and hot states, can be directly added into coffee, and is suitable for developing cleaning label plant-based drinks.

Description

Technical Field

[0001] This invention relates to the field of plant-based food and beverage processing technology, specifically to a plant milk and its preparation method that uses quinoa as a structural seed raw material and hemp seed as one of the main oily plant components, and forms a stable emulsion system by relying on the synergistic effect of the raw material components and a heat treatment-shear dispersion process without adding any exogenous emulsifiers, stabilizers, thickeners or added vegetable oils. Background Technology

[0002] In recent years, the plant-based beverage market has grown rapidly as consumers have become increasingly focused on clean labels, nutritional balance, and plant-based diets. Existing plant-based milk products, such as soy milk, oat milk, and nut milk, typically require the addition of emulsifiers, stabilizers, thickeners, or added vegetable oils to improve system stability, suspension, texture, and shelf life. However, these exogenous additives can, to some extent, weaken the market appeal of products with "few additives" or "clean labels."

[0003] Quinoa is rich in starch, protein, dietary fiber, and various micronutrients, making it a plant-based raw material with high development value. However, pure quinoa milk often suffers from problems such as a noticeable powdery texture, rough mouthfeel, and tendency to settle during actual processing. Hemp seeds are rich in unsaturated fatty acids, phospholipids, and plant proteins, and have the potential to improve the smoothness and flavor of plant-based milk. However, pure hemp seed milk is also prone to separation due to its high fat content.

[0004] While existing technologies exist for quinoa beverages or blends of quinoa with nuts and seeds, most rely on exogenous emulsifiers, stabilizers, thickeners, or demanding processing conditions such as high-pressure homogenization. A systematic technical solution for constructing a stable emulsion system based on the specific blending relationship between quinoa and hemp seeds, without any exogenous additives, through the synergistic effect of the raw materials' own components and a suitable heat treatment-shear dispersion process, is still lacking in publicly disclosed details.

[0005] Therefore, it is necessary to provide a self-stabilizing quinoa and hemp seed plant milk without exogenous additives and its preparation method, so that it can still maintain good dispersion stability, fluidity, delicate taste and mild flavor without relying on any exogenous additives. Summary of the Invention

[0006] (a) Purpose of the invention

[0007] The purpose of this invention is to provide a self-stabilizing quinoa and hemp seed plant milk without exogenous additives and its preparation method, so as to solve the problems of existing plant milk products having a high dependence on exogenous emulsifiers, stabilizers, thickeners or added vegetable oils, and the difficulty in balancing system stability, fluidity, smoothness of taste and mildness of flavor.

[0008] Another objective of this invention is to construct a plant-based emulsion system with excellent emulsifiable dispersibility, static stability, delicate and smooth taste, and natural mild flavor by optimizing the dosage range of quinoa and hemp seeds and synergistically controlling the heat treatment-shear dispersion process, without adding any exogenous emulsifiers, stabilizers, thickeners, or added vegetable oils. At the same time, the product can be consumed both hot and cold, has good coffee compatibility, and is suitable for the development of clean label plant-based beverages.

[0009] (II) Technical Solution

[0010] To achieve the above objectives, the present invention adopts the following technical solution:

[0011] Product Solution

[0012] A self-stabilizing quinoa and hemp seed plant milk without exogenous additives, the plant milk being composed of quinoa, oily plant components containing hemp seeds, and water; the plant milk, without the addition of any exogenous emulsifiers, exogenous stabilizers, exogenous thickeners, or added vegetable oils, forms a stable emulsion system after heat treatment and shear dispersion.

[0013] Preferably, based on 1000g of water, the plant milk contains: 55-70g of quinoa; and 10-24g of oily plant components.

[0014] Preferably, the amount of hemp seed in the oil-type plant component is 10-15g (a further preferred range).

[0015] Preferably, the oil-type plant component further includes walnut kernels, and the amount of walnut kernels used is 0-12g.

[0016] Preferably, the plant-based milk may also include red dates, with the amount of red dates being 0-20g, to improve flavor and enrich nutritional composition.

[0017] Preferably, the quinoa is quinoa grains that have been washed and have surface saponins removed.

[0018] Preferably, the apparent viscosity of the plant milk at 25°C is 8-45 mPa·s.

[0019] Preferably, the median diameter D50 of the oil droplets in the plant emulsion is 5-50 μm.

[0020] Preferably, the plant milk does not show obvious stratification or sedimentation after standing at 25°C for 24 hours.

[0021] Methods and solutions

[0022] A method for preparing a self-stabilized quinoa and hemp seed plant milk without exogenous additives as described above includes the following steps:

[0023] S1. Raw material pretreatment: Wash and desaponify quinoa; wash hemp seeds; optionally, wash walnuts and / or dates; remove pits from dates if necessary.

[0024] S2. Ingredient Mixing: Weigh out quinoa, hemp seeds, optional walnuts, optional red dates and water according to the formula, and mix them to obtain the slurry to be processed;

[0025] S3. Heat treatment: Heat the slurry to be treated to 85-95℃ and hold for 5-10 minutes;

[0026] S4. Shear dispersion: During and / or after the heat treatment stage, the slurry is sheared and dispersed for 1.5-3 minutes and at a rotation speed of 3000-20000 rpm.

[0027] S5. Cooling: Cool the slurry after shearing and dispersion to obtain the self-stabilized quinoa and hemp seed plant milk without exogenous additives.

[0028] Preferably, the heat treatment temperature in step S3 is 88-92℃, and the holding time is 6-9 min.

[0029] Preferably, the shearing speed in step S4 is 8000-15000 rpm and the shearing time is 1.5-2.5 min.

[0030] Preferably, step S4 is performed during the heat preservation stage of step S3, or immediately after step S3 is completed while the area is still hot.

[0031] (III) Beneficial Effects

[0032] This invention can form a stable emulsion system without adding any exogenous emulsifiers, stabilizers, thickeners, or added vegetable oils, which is beneficial for obtaining clean-label plant-based beverages with extremely simple ingredient lists.

[0033] This invention utilizes the synergistic effect between the starch, protein and dietary fiber in quinoa and the oil, phospholipids and protein in hemp seeds to form a relatively stable dispersion system under suitable heat treatment and shear dispersion conditions, thereby taking into account both system stability and flowability.

[0034] Compared with a single quinoa system, the plant milk obtained by this invention has a reduced powdery texture, increased smoothness, and a more delicate mouthfeel;

[0035] Compared with systems that do not contain hemp seeds or only use other oil-based raw materials, the present invention has advantages in terms of mild flavor and overall sensory performance.

[0036] The formulation window of this invention is relatively wide, which makes it easy to make appropriate adjustments to hemp seeds, walnuts and flavor components according to product positioning, thereby realizing the development of a series of products;

[0037] The resulting plant-based milk can be consumed both hot and cold, exhibits excellent stability, and can be directly added to beverages such as coffee, thus expanding its application scenarios.

[0038] The product has a simple formula and natural flavor, which aligns with current consumer trends in the clean label industry, giving it strong market competitiveness and commercial value. Attached Figure Description

[0039] Figure 1 This is a schematic diagram of the preparation process of the self-stabilized quinoa and hemp seed plant milk without exogenous additives according to the present invention.

[0040] Figure 2 This is a schematic diagram illustrating the mechanism by which quinoa and hemp seeds synergistically form a self-stabilizing emulsion system in this invention.

[0041] Figure 3 A schematic diagram comparing the state of plant milk systems obtained under different levels of hemp seed addition (based on 1000g of water, structural seeds = quinoa, oily components = hemp seed / walnut kernel / red date). Detailed Implementation

[0042] (I) Explanation of Implementation Principles

[0043] The study found that when quinoa is heated to 85-95℃, its starch components gelatinize and form a continuous phase structure with a certain degree of viscoelasticity. Simultaneously, the interfacial behavior of quinoa proteins is enhanced under heat, facilitating adsorption at the oil-water interface. The oils in hemp seeds can disperse into finer droplets under shear stress, and the accompanying phospholipids and other natural components help reduce interfacial tension. Within an appropriate ratio range, the structural components of quinoa and the oily components of hemp seeds can form a synergistic effect, thereby constructing an emulsion dispersion system with good stability.

[0044] Further research revealed that when the amount of hemp seeds was between 10-15g based on 1000g of water, the system performed better in terms of stability, flowability, and smooth taste. When the amount of hemp seeds was too low, the improvement in smoothness was limited. When the amount of hemp seeds was too high, the risk of stratification may increase due to insufficient support of the continuous phase.

[0045] (II) Implementation Examples

[0046] Example 1

[0047] Based on 1000g of water, weigh out: 60g of quinoa, 15g of hemp seeds, 6g of walnuts, and 10g of red dates.

[0048] The preparation method is as follows: (1) Select saponin-free quinoa rice; wash hemp seeds, walnuts and red dates separately, and remove the pits from the red dates; (2) Mix the above raw materials with water; (3) Heat to 90℃ and keep for 8 minutes; (4) Perform shearing and dispersion treatment for 2 minutes during the heating and heat preservation stage, with a shearing speed of 12000 rpm; (5) Cool to room temperature to obtain plant milk sample.

[0049] The resulting product has a uniform appearance, fine texture, prominent smoothness, mild flavor, and good fluidity. No obvious layering or sedimentation was observed after standing at 25℃ for 24 hours.

[0050] Example 2

[0051] Based on 1000g of water, weigh out: 67g of quinoa, 8g of hemp seeds, 10g of walnuts, and 10g of red dates.

[0052] The remaining preparation methods are the same as in Example 1.

[0053] The resulting plant milk exhibits good uniformity and smoothness, with only trace precipitation after standing at 25°C for 24 hours.

[0054] Example 3

[0055] Based on 1000g of water, weigh out: 70g of quinoa, 5g of hemp seeds, 12g of walnuts, and 10g of red dates.

[0056] The remaining preparation methods are the same as in Example 1.

[0057] The resulting plant milk can form an emulsion system, but compared with Example 1, the smoothness is reduced, and a small amount of sediment can be seen after standing at 25°C for 24 hours.

[0058] (III) Comparative Example

[0059] Comparative Example 1

[0060] Based on 1000g of water, only 100g of quinoa was added, and the other components were not added. The rest of the preparation method was the same as in Example 1.

[0061] The resulting system has a high viscosity, a noticeable powdery texture, and significant sedimentation after standing.

[0062] Comparative Example 2

[0063] Based on 1000g of water, only 20g of quinoa was added, and the other components were not added. The rest of the preparation method was the same as in Example 1.

[0064] The resulting system was relatively thin overall, and after standing, the stratification and precipitation were quite obvious.

[0065] Comparative Example 3

[0066] Based on 1000g of water, add 60g of quinoa, 21g of walnut kernels, and 10g of red dates, but do not add hemp seeds. The rest of the preparation method is the same as in Example 1.

[0067] Although the resulting system forms a dispersion, its stability and smooth texture are not as good as those of Example 1.

[0068] (iv) Test methods

[0069] 1. Static stability test: Place the sample in a transparent graduated cylinder and let it stand at 25°C. Record the layer height at 2h, 12h and 24h and observe the precipitation.

[0070] 2. Apparent viscosity determination: A rotational rheometer or viscometer was used at 25°C and a shear rate of 10 s. -1 The apparent viscosity of the sample was determined under the specified conditions.

[0071] 3. Particle size determination: The median diameter (D50) of the oil droplets in the sample was determined using a laser particle size analyzer.

[0072] 4. Sensory evaluation: A panel of 10 people will score the samples on a 5-point scale for fineness, smoothness, and flavor mildness, and calculate the overall score.

[0073] (V) Results and Analysis

[0074] Table 1. Composition of Formulations for Examples and Comparative Examples

[0075]

[0076] Table 2. Results of Static Stability Evaluation (25℃)

[0077]

[0078] Table 3. Results of Rheological and Particle Size Measurement

[0079]

[0080] Table 4 Sensory Evaluation Results (5-point scale, 10-person group)

[0081]

[0082] The results above show that while simply increasing the amount of quinoa can increase the viscosity of the system, it cannot effectively solve the problems of powderiness and sedimentation. The low-solids system has poor stability due to insufficient support from the continuous phase. Even without adding hemp seeds, the smoothness and stability of the system are still inferior to the system containing hemp seeds.

[0083] Example 1 showed superior performance in terms of static stability, particle size control, sensory fineness, and flavor balance, indicating that quinoa and hemp seeds have a significant synergistic effect within a specific ratio range.

Claims

1. A self-stabilized quinoa and hemp seed plant milk without exogenous additives, characterized in that, The plant milk is composed of quinoa, oily plant components containing hemp seeds, and water. Under the condition of no addition of any exogenous emulsifiers, exogenous stabilizers, exogenous thickeners, or added vegetable oils, the plant milk forms a stable emulsion system after heat treatment at 85-95℃ and shear dispersion at 3000-20000rpm, and after standing at 25℃ for 24 hours, there is no obvious stratification or precipitation.

2. The self-stabilizing quinoa and hemp seed plant milk according to claim 1, characterized in that, Based on 1000g of water, the amount of quinoa used in the plant milk is 55-70g.

3. The self-stabilizing quinoa and hemp seed plant milk according to claim 1 or 2, characterized in that, Based on 1000g of water, the total amount of the oil-based plant components used is 10-24g, of which the amount of hemp seed is 5-15g.

4. The self-stabilizing quinoa and hemp seed plant milk according to claim 3, characterized in that, Based on 1000g of water, the amount of hemp seeds used is 10-15g.

5. The self-stabilizing quinoa and hemp seed plant milk according to any one of claims 1 to 4, characterized in that, The oil-based plant component also includes walnut kernels, and the amount of walnut kernels used is 0-12g.

6. The self-stabilizing quinoa and hemp seed plant milk according to any one of claims 1 to 5, characterized in that, The plant-based milk also includes red dates, with the amount of red dates being 0-20g.

7. The self-stabilizing quinoa and hemp seed plant milk according to any one of claims 1 to 6, characterized in that, The apparent viscosity of the plant milk at 25°C is 8-45 mPa·s.

8. The self-stabilizing quinoa and hemp seed plant milk according to any one of claims 1 to 7, characterized in that, The median diameter (D50) of the oil droplets in the plant emulsion is 5-50 μm.

9. A method for preparing the self-stabilized quinoa and hemp seed plant milk without exogenous additives as described in any one of claims 1 to 8, characterized in that, The process includes the following steps: S1. Washing and removing saponins from quinoa, and washing hemp seeds; optionally, washing walnuts and / or dates; S2. Mixing quinoa, hemp seeds, optional walnuts, optional dates, and water according to the formula; S3. Heating the mixture to 85-95 ℃ and maintaining it for 5-10 min; S4. Shearing and dispersing the heat-treated mixture for 1.5-3 min at a shearing speed of 3000-20000 rpm; S5. Cooling to obtain the plant milk.

10. The method according to claim 9, characterized in that, The heat treatment temperature in step S3 is 88-92℃.

11. The method according to claim 9 or 10, characterized in that, The holding time in step S3 is 6-9 minutes.

12. The method according to any one of claims 9 to 11, characterized in that, The shearing speed in step S4 is 8000-15000 rpm.

13. The method according to any one of claims 9 to 12, characterized in that, The cutting time in step S4 is 1.5-2.5 min.

14. The method according to any one of claims 9 to 13, characterized in that, Step S4 is performed during the heat preservation stage of step S3, or immediately after step S3 is completed while the surface is still hot.

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