阅读说明：本技术 一种菠萝风味的坚果乳饮料制备方法 (Preparation method of pineapple-flavored nut milk beverage ) 是由 涂行浩 杜丽清 张秀梅 陈妹 邓旭 陈海芳 马海洋 邹明宏 曾辉 张明 于 2020-08-08 设计创作，主要内容包括：本发明公开了一种菠萝风味的坚果乳饮料制备方法,属于饮料技术领域；该坚果乳饮料由坚果果粕、菠萝、水和糖制成,制备方法中无色素、无食品添加剂加入,并通过多次均质以及高压脉冲电场处理改善稳定性。该坚果乳饮料制备方法利用新鲜菠萝汁液中丰富的菠萝蛋白酶、纤维素酶、果胶酶的复合酶解作用,控温使坚果果粕蛋白酶解产生多肽小分子,从而提高坚果乳饮料的消化吸收率；另一方面,菠萝汁自身含有果糖、维生素B、维生素C等多种营养物质,且具有浓郁的菠萝香气,使制备的坚果乳饮料具有良好的感官品质。采用该方法制备的坚果乳饮料其小分子肽(以分子量＜5000Da计)含量占总蛋白的55％以上,营养丰富,易于人体吸收,具有良好的市场前景。(The invention discloses a preparation method of a pineapple-flavored nut milk beverage, belonging to the technical field of beverages; the nut milk beverage is prepared from nut pulp, pineapple, water and sugar, and has no pigment and food additive, and improved stability by multiple homogenization and high-voltage pulse electric field treatment. The preparation method of the nut milk beverage utilizes the compound enzymolysis of bromelain, cellulase and pectinase which are rich in fresh pineapple juice, and controls the temperature to ensure that the nut pulp is subjected to proteolysis to generate polypeptide micromolecules, thereby improving the digestibility of the nut milk beverage; on the other hand, the pineapple juice contains various nutrient substances such as fructose, vitamin B, vitamin C and the like, and has strong pineapple fragrance, so that the prepared nut milk beverage has good sensory quality. The nut milk beverage prepared by the method has the advantages that the content of small molecular peptides (calculated by the molecular weight of less than 5000 Da) accounts for more than 55 percent of the total protein, the nutrition is rich, the absorption by human bodies is easy, and the market prospect is good.)

1. A preparation method of a pineapple-flavored nut milk beverage is characterized by comprising the following steps: the method comprises the following steps:

(1) carrying out spiral squeezing on nuts to obtain fruit pulp remaining after preparing oil, crushing the fruit pulp by a crusher, sieving the crushed fruit pulp by a sieve of 80 meshes to obtain nut pulp powder, adding fresh pineapple juice in a certain proportion, uniformly mixing, and then grinding and homogenizing the mixture by a homogenizer to obtain mixed liquid;

(2) spirally stirring the homogenized mixed solution in a container, and controlling the temperature to carry out natural enzymolysis;

(3) carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution by using a high-voltage pulse electric field;

(4) adding sugar and water in a certain proportion into the enzymolysis liquid;

(5) homogenizing the enzymolysis solution twice, and then degassing;

(6) and filling, sterilizing and cooling the homogenized and degassed nut milk beverage to obtain a finished product.

2. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the nut meal in the step (1) is the residual fruit meal after oil is prepared by screw pressing, and the residual oil rate is lower than 10%.

3. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the fresh pineapple juice in the step (1) is obtained by squeezing 6-8 ripe fresh pineapple pulp, and the raw materials are treated in 2 hours after being picked.

4. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the adding ratio of the fresh pineapple juice and the nut meal powder in the step (1) is 1.5: 1-3: 1.

5. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the enzymolysis temperature of the enzymolysis in the step (2) is 50-60 ℃, and the enzymolysis time is 3-5 h.

6. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the processing parameters of the high-voltage pulse electric field in the step (3) are as follows: the pulse field intensity is 10-30 KV/cm, and the pulse width is 20-40 mus.

7. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the adding proportion of the water in the step (4) is as follows: the enzymolysis liquid is 1: 1-3: 1, and the sugar content is 5-10%.

8. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the two-time homogenization condition in the step (5) is as follows: the temperature is 50-60 ℃, and the pressure is 20-25 MPa; degassing conditions: the temperature is 60-70 ℃, and the pressure is 60-70 kPa.

9. The method of preparing a pineapple-flavored nut milk beverage according to claim 1, wherein: the sterilization mode in the step (6) adopts ultra-high temperature instantaneous sterilization UHT technology.

Technical Field

The invention relates to a preparation method of a beverage, in particular to a preparation method of a pineapple-flavored nut milk beverage, and belongs to the technical field of beverage production.

Background

For many years, nuts have become the preferred food for people in daily life because of their own unique benefits and excellent flavor characteristics. It is currently consumed mainly as a snack, nut paste or nut milk. In recent years, there has been an increase in demand for nut beverages. Throughout the development of the beverage market, from carbonated beverages, tea beverages, to vegetable protein beverages, it can be seen that health and nutrition are a major trend in the development of the beverage market. By benefiting from the new consumption trend of nutrition and health, the annual increase of the global vegetable protein beverage in the last 5 years is 28 percent, which is a fast-increasing sub-industry in the beverage. Changes in consumer concept have led the global beverage industry to undergo drastic internal changes, with the market for carbonated and fruit juice beverages with higher sugar content falling down, while natural vegetable near-water and protein beverages are rapidly rising. Secondly, pursuing the naturalization and functionalization of the product also leads people to look to natural food materials, especially edible plants which are wide in sources and rich in various active ingredients. On the one hand, a major disadvantage of nut beverages is the difficulty in maintaining their stability to heat treatment and storage conditions. Therefore, food additives must be used in nut beverage ingredients. These additives are mainly components of thickeners, emulsifiers and acidity regulators. Food additives affect consumer preferences for products. Thus, the product without additives has significant economic advantages. On the other hand, the pineapple contains abundant bromelain, which is a polypeptide hydrolase and belongs to thiol protease, and is widely applied to the industries of food, medicine and the like; in addition, the pineapple also contains a small amount of pectinase, cellulase and the like, the pectinase, cellulase and the like form a natural compound enzyme system together with bromelain, according to earlier exploration tests, the content and activity of enzyme in 6-8 mature pineapples are highest, so that the prepared pineapple juice has a certain enzymolysis effect, and the pineapple is wide in raw material source, simple to use and good in flavor. The beverage with certain health care effect developed by utilizing the pure natural pineapples and the nuts has good market prospect.

Disclosure of Invention

The invention aims to provide a preparation method of a pineapple-flavored nut milk beverage, which adopts a high-voltage pulse electric field, multiple homogenization and UHT treatment to remove substances destroying stability so as to ensure the stability of the nut milk beverage. The application of various food additives is avoided. In addition, the molecular weight of the protein of the nut pulp is reduced by utilizing the compound enzymolysis effect of abundant bromelain, cellulase and pectinase in the incompletely-ripe pineapple juice, the polypeptide is generated by enzymolysis, the digestibility of the nut protein is improved by virtue of the self enzymolysis effect under the condition of not introducing exogenous hydrolase, the pineapple juice contains various nutrient substances such as fructose, vitamin B, vitamin C and the like and has strong fragrance, and the prepared nut milk obtains good sensory quality and nutrient components.

In order to achieve the purpose, the invention adopts the technical scheme that:

a preparation method of a pineapple-flavored nut milk beverage comprises the following steps:

(1) carrying out spiral squeezing on nuts to obtain fruit pulp remaining after preparing oil, crushing the fruit pulp by a crusher, sieving the crushed fruit pulp by a sieve of 80 meshes to obtain nut pulp powder, adding fresh pineapple juice in a certain proportion, uniformly mixing, and then grinding and homogenizing the mixture by a homogenizer to obtain mixed liquid; the nut meal powder residual oil rate is lower than 10%, the used fresh pineapple juice is obtained by squeezing 6-8 mature fresh pineapple pulp, the adding ratio is 1.5: 1-3: 1, and the pineapple raw material is squeezed within 2 hours of picking;

(2) spirally stirring the homogeneous mixed solution in a container, and controlling the temperature to carry out natural enzymolysis; the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 3-5 h;

(3) carrying out enzyme deactivation and sterilization treatment on the enzymolysis solution by using a high-voltage pulse electric field; the high-voltage pulse electric field processing parameters are as follows: the pulse field intensity is 10-30 KV/cm, and the pulse width is 20-40 mus;

(4) adding sugar and water in a certain proportion into the enzymolysis liquid; the ratio of the added water to the enzymolysis liquid is 1: 1-3: 1, and the adding ratio of sugar is 5-10%;

(5) homogenizing the enzymolysis solution twice, and then degassing; the two-time homogenization conditions are as follows: the temperature is 50-60 ℃, the pressure is 20-25 MPa, and the degassing condition is as follows: the temperature is 60-70 ℃, and the pressure is 60-70 kPa;

(6) and filling, UHT sterilizing and cooling the homogenized and degassed nut milk beverage to obtain a finished product.

The invention has the beneficial effects that:

according to the preparation method, the pineapple juice and the nut meal powder are used as raw materials, the compound enzymolysis effect of abundant bromelain, cellulase and pectinase in the pineapple juice is utilized, the molecular weight of nut meal protein is reduced through an optimized process, polypeptide is generated through enzymolysis, the digestibility of the nut protein is improved through self enzymolysis under the condition that exogenous hydrolase is not introduced, in addition, the pineapple juice contains various nutrient substances such as fructose, vitamin B, vitamin C and the like, and has strong fragrance, so that the prepared nut milk has good sensory quality and nutrient components. The problems that a large amount of food additives are required to be added into most nut protein beverages to improve stability, and exogenous proteolytic enzyme is required to be added during enzymolysis are solved, and the purely natural nut beverage without the additives is obtained. Meanwhile, the method adopts a high-voltage pulse electric field, multiple times of homogenization and UHT treatment, so that substances which destroy the stability are removed, and the stability of the nut milk beverage is effectively guaranteed.

Detailed Description

The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention. The present invention will be further described with reference to the following specific examples.