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Synchronous boosting enzymolysis preparation method for calcium-fortified almond beverage

A technology of simultaneous enzymatic hydrolysis and calcium fortification, applied in dairy products, other dairy products, milk substitutes, etc., can solve the problems of thermodynamic instability, affecting product quality, protein and solid particles coagulation and fat floating, etc. The effect of collision dispersion, magnification effect

Inactive Publication Date: 2017-08-18
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetable protein beverage is a complex thermodynamically unstable system, which is prone to coagulation of protein and solid particles and floating of fat during heat sterilization and subsequent storage, which affects the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Raw material refinement: take 60 kg of almonds, add 240 kg of drinking water, mix well and refine the slurry to 240 mesh;

[0018] (2) Slurry adjustment: adjust the pH value of the slurry to 5.4, adjust the temperature to 44°C, add cellulase for enzymolysis for 2.6 hours, and the dosage of cellulase is 20U / g substrate;

[0019] (3) Composite pulping: add 630 kg of drinking water, 5.8 kg of calcium gluconate, 10 kg of carrageenan, 48 kg of white granulated sugar, 8 kg of sucrose fatty acid ester with an HLB value of 13, and monoglyceride with an HLB value of 3.8 in the slurry 2.0 kg, 3 kg of peanut oil, mix well, stir at 45°C for 27 minutes, stirring speed is 3500 rpm;

[0020] (4) Filling and sterilization: the slurry is sterilized at 115° C., cooled, and filled to obtain the product.

[0021] After evaluation, the average particle size of the product is 602nm, and the storage period is less than 3 months at 8-32°C.

Embodiment 2

[0023] (1) Raw material refinement: take 60 kg of almonds, add 240 kg of drinking water, mix well and refine the slurry to 240 mesh;

[0024] (2) Slurry adjustment: adjust the pH value of the slurry to 5.4, and adjust the temperature to 44°C;

[0025] (3) Collision dispersion: when the slurry is pressurized to 85MPa by a pressurizing device, the slurry is ejected from micropores with a diameter of 2.2 mm and collides, and the pressure of the slurry rises at a speed of 7 MPa / min. After 7 minutes, stop boosting the pressure, continue to collide the slurry for 12 minutes, and then stand at 42°C for 2.6 hours to form a dispersed slurry;

[0026] (4) Composite pulping: add 630 kg of drinking water, 5.8 kg of calcium gluconate, 10 kg of carrageenan, 48 kg of white sugar, 8 kg of sucrose fatty acid ester with an HLB value of 13, and monoglycerides with an HLB value of 3.8 to the dispersion slurry. 2.0 kg fat, 3 kg peanut oil, mix well, stir at 45°C for 27 minutes, stirring speed is ...

Embodiment 3

[0030] (1) Raw material refinement: take 60 kg of almonds, add 240 kg of drinking water, mix well and refine the slurry to 240 mesh;

[0031] (2) Slurry adjustment: adjust the pH value of the slurry to 5.4, adjust the temperature to 44°C, add cellulase, and the dosage of cellulase is 20U / g substrate;

[0032] (3) Collision dispersion: when the slurry is pressurized to 85MPa by a pressurizing device, the slurry is ejected from micropores with a diameter of 2.2 mm and collides, and the pressure of the slurry rises at a speed of 7 MPa / min. After 7 minutes, stop boosting the pressure, continue to collide the slurry for 12 minutes, and then stand at 42°C for 2.6 hours to form a dispersed slurry;

[0033] (4) Composite pulping: add 630 kg of drinking water, 5.8 kg of calcium gluconate, 10 kg of carrageenan, 48 kg of white sugar, 8 kg of sucrose fatty acid ester with an HLB value of 13, and monoglycerides with an HLB value of 3.8 to the dispersion slurry. 2.0 kg fat, 3 kg peanut oil...

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Abstract

The invention relates to a synchronous boosting enzymolysis preparation method for calcium-fortified almond beverage. The method provided by the invention comprises the following steps of refining raw materials, adjusting pulp, clashing and dispersing, complexly mixing, encapsulating and sterilizing and the like. The invention is characterized in that, different from the preparation process for traditional protein beverage, after specific processing, the raw materials do not require to be refined by colloid milling and treating by a homogenizer, and can form a evenly stable beverage of protein-emulsion stability-grease.

Description

technical field [0001] The invention relates to a pressurized and synchronous enzymolysis preparation method of a calcium-enhanced almond beverage, which belongs to the field of food processing. Background technique [0002] Vegetable protein drink is a milky liquid drink mainly made of plant protein, which is made from plant nuts and pulp as the main raw materials (such as almonds). Vegetable protein drinks are rich in nutrition, not only rich in high-quality protein, but also contain indispensable nutrients in human life activities such as fat, vitamins, and minerals. Compared with animal protein milk beverages, plant protein beverages have higher unsaturated fatty acid content and lower cholesterol, which has positive significance for preventing arteriosclerosis and diabetes. my country's plant protein resources are extremely rich, and the development of new varieties of plant protein beverages is suitable for the eating habits of Chinese consumers and enriches the marke...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103A23C2220/104
Inventor 潘军辉
Owner NANCHANG UNIV
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