CN106578104A - Compound beverage rich in vegetable protein and vitamins and preparation method thereof - Google Patents

Abstract

The invention discloses a composite beverage rich in vegetable protein and vitamins, which belongs to the field of composite beverages. The following components are added to mung bean milk, and the mass percentages of the components respectively accounting for mung bean milk are: 20% Caster Sugar, 0.06‑0.12% Citric Acid, 0.08% High Acyl Gellan Gum or 0.16% CMC‑Na. The invention also discloses a preparation method of a compound beverage rich in vegetable protein and vitamins. A compound beverage rich in plant protein and vitamins of the present invention uses high acyl gellan gum and CMC-Na in combination to organically combine the nutrition, flavor and health care functions of kiwi fruit and mung bean to satisfy people's desire for nutrition, flavor, The demand of health care; Another object of the present invention is to provide a kind of preparation method that is rich in vegetable protein and vitamin compound drink, has solved the stability problem of product in the preservation process, and the kiwifruit-mung bean compound drink has a storage period of 2 months at room temperature. The internal properties are stable, the physical and chemical indicators have no obvious changes, and the total number of colonies and coliforms all meet the hygienic standards.

Description

A compound beverage rich in vegetable protein and vitamin and its preparation method

technical field

The invention belongs to the field of compound drinks, and in particular relates to a compound drink rich in vegetable protein and vitamins and a preparation method thereof.

Background technique

With the improvement of people's living standards, consumers' demand for beverages gradually develops in the direction of nutrition and health care. Pure natural health-care and functional drinks will eventually dominate the beverage market.

Kiwi fruit has a sweet and sour taste and is rich in nutrition. It also contains a variety of amino acids, various antioxidants, and a large amount of vitamins, especially the content of vitamin C. It is the leader among many fruits, and it can be called the "king of vitamin C". It is a fruit suitable for all ages, and it can be called the favorite of the whole people. Mung bean is one of the most popular foods in summer because it cools down the fire, relieves heat and quenches thirst. It has a complete range of amino acids, especially containing a large amount of lysine. At the same time, mung bean also has the effect of improving eyesight and lowering blood pressure, and is a food with the same source of food and medicine.

There are many compound beverages at present, but those with kiwi fruit and mung bean as the main raw materials have not been found yet. Due to the improvement of living standards, consumers' demand for kiwifruit has gradually developed in a diversified direction. Products such as kiwifruit beverages, preserved fruits, and jams have appeared in the market one after another, attracting consumers' attention.

At the beginning of this century, many scholars studied kiwifruit products. Some scholars mixed kiwifruit juice and glutinous rice juice in a certain proportion, and developed the juice after saccharification and fermentation into a compound drink with rich nutrition, unique flavor and good storage stability; Some scholars also mixed kiwi fruit juice with appropriate amount of apple and celery juice, and optimized the formula and stabilizer of kiwi fruit compound nutrition drink through orthogonal experiments. There are also scholars who use pumpkin and kiwi fruit as raw materials to make a kiwi fruit-pumpkin compound beverage, which not only solves the problem of juice yield but also retains the original flavor substances to a large extent. In the past two years, some researchers have used Hongyang kiwi fruit and red dates as the main raw materials to develop a kiwi fruit-red date compound beverage, and explored the optimal compounding ratio of compound stabilizers to make the product easier to preserve.

Contents of the invention

Purpose of the invention: the purpose of this invention is to provide a compound drink rich in vegetable protein and vitamins, develop a new compound drink, use high acyl gellan gum and CMC-Na in combination, and provide a new idea to solve the stability of the compound drink , to meet people's needs for nutrition, flavor, and health care; another object of the present invention is to provide a preparation method for a compound beverage rich in vegetable protein and vitamins, which can not only meet people's purpose of obtaining nutrition and flavor conveniently and effectively, but also The stability problem of the product in the preservation process is solved.

Technical solution: In order to achieve the above-mentioned purpose of the invention, the present invention adopts the following technical solution:

A compound beverage rich in vegetable protein and vitamins, the following components are added to the mung bean milk, the components account for the mass percentage of the mung bean milk: 5-35% kiwi fruit juice, 5-20% white sugar, 0.06-0.12% Citric acid, 0.08% high acyl gellan gum or 0.16% CMC-Na.

Acyl gellan gum or CMC-Na was replaced by xanthan gum, pectin or carrageenan.

0.08% of high acyl gellan gum or 0.16% of CMC-Na is replaced by compounding of 0.02-0.10% of high acyl gellan gum and 0.02-0.18% of CMC-Na in mass percentage.

The mass percentages of the components in mung bean milk are: 20% kiwi juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl gellan gum and 0.04% CMC-Na.

The method for preparing said a kind of compound beverage rich in vegetable protein and vitamin comprises the following steps:

(1) prepare mung bean milk;

(2) make kiwi fruit juice;

(3) adding kiwi fruit juice, white granulated sugar, citric acid, high acyl gellan gum and CMC-Na in proportion to mung bean milk to prepare a compound beverage;

(4) Use a high-pressure homogenizer to homogenize the compound beverage, and control the homogenization pressure, fill, sterilize, and cool to obtain a compound beverage rich in vegetable protein and vitamins.

In step (1), mung beans are soaked in 0.20% NaHCO ₃ at a mass concentration of 1:5, soaked at room temperature for 1 hour, boiled in boiling water for 5 minutes, refined and filtered to obtain mung bean milk.

In step (2), select fresh kiwifruits that are not rotten, have no damage by diseases and insect pests, and have normal appearance, and wash off impurities and microorganisms on the kiwifruit skin with clear water; peel and cut the selected kiwifruit into particles, squeeze the juice, filter, and remove the filter residue. Prepare kiwi fruit juice.

In step (4), the sterilization is performed in a water bath at 100°C for 30 minutes.

Invention principle: This invention organically combines the nutrition, flavor and health care functions of kiwi fruit and mung bean, which can help people realize the high-quality requirements of modern life. Through orthogonal optimization experiments, it was found that when the addition of kiwi fruit juice was 20%, the addition of white sugar was 15%, the addition of citric acid was 0.12%, and the addition of high acyl gellan gum and CMC-Na was 0.04%, the development of The kiwi fruit-mung bean compound drink is sweet and sour, with uniform structure, bright color, dark green, and slightly grassy taste.

The Vc content of the developed compound beverage is as high as 0.30mg/mL, and the content fluctuates little during storage; the total acidity is 0.189, and with the prolongation of storage time, the protein and other substances decompose, and the total acidity gradually increases; the soluble solids are 15.5%, it will decrease significantly in the initial stage of storage, and then tend to be stable. The sedimentation rate was 0.1%. With the prolongation of storage time, the sedimentation rate gradually increased and the stability gradually decreased.

The combination of high acyl gellan gum and CMC-Na has a synergistic promoting effect, and the promoting effect is the best when the ratio of the two is 1:1. This not only improves the stability effect, but also greatly reduces the amount of stabilizer used, saves the cost of experiments, and provides a reference for the application of stabilizer compounding in beverages.

Beneficial effect: Compared with the prior art, a compound beverage rich in vegetable protein and vitamins of the present invention uses high acyl gellan gum and CMC-Na in combination to organically combine the nutrition, flavor and health care functions of kiwi fruit and mung bean Perfect combination to meet people's needs for nutrition, flavor, and health care; another purpose of the present invention is to provide a preparation method for a compound beverage rich in vegetable protein and vitamins, which solves the stability problem of the product during storage. Kiwifruit- The properties of the mung bean compound drink were stable during the storage period of 2 months at room temperature, and the physical and chemical indicators did not change significantly.

Description of drawings

Fig. 1 Flow chart of beverage development process.

detailed description

The present invention will be further described below in combination with specific embodiments.

The invention uses kiwi fruit and mung bean as raw materials to develop a compound beverage, and studies the processing technology and compounding effect of stabilizers.

As shown in Figure 1, the beverage development process: mung bean→sorting→cleaning→soaking→deodorization→refining→filtering→mung bean milk; kiwi fruit→cleaning→peeling→cutting→juicing→filtering→kiwi fruit juice.

A compound beverage rich in vegetable protein and vitamins, the following components are added to the mung bean milk, the components account for the mass percentage of the mung bean milk: 5-35% kiwi fruit juice, 5-20% white sugar, 0.06-0.12% Citric acid, 0.08% high acyl gellan gum or 0.16% CMC-Na. Preferably, 0.08% high acyl gellan gum or 0.16% CMC-Na is replaced with 0.02-0.10% high acyl gellan gum and 0.02-0.18% CMC-Na. The optimum ratio of these components in the mass percent of mung bean milk is: 20% kiwi fruit juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl gellan gum and 0.04% CMC-Na. There are substitutes for high acyl gellan gum and CMC-Na, such as xanthan gum, pectin, carrageenan, etc.

A preparation method rich in vegetable protein and vitamin compound beverage, comprising the steps of:

(1) Soak mung beans in 0.20% NaHCO ₃ at a material-to-water ratio of 1:5, soak for 1 hour at room temperature, boil in boiling water for 5 minutes, grind and filter to obtain mung bean milk;

(2) Select fresh kiwifruits that are not rotten, have no damage by diseases and insect pests, and have normal appearance, and wash off impurities and microorganisms on the kiwifruit epidermis with clear water; peel the selected kiwifruits and cut them into particles, squeeze the juice, filter, and remove the filter residue to obtain kiwifruits juice;

(3) Add 20% kiwi fruit juice, 15% white granulated sugar, 0.12% citric acid, 0.04% high acyl gellan gum and 0.04% CMC-Na to the prepared mung bean milk in 100mL to prepare a compound drink;

(4) Use a high-pressure homogenizer to homogenize the compound beverage, and reasonably control the homogenization pressure, fill, sterilize in a water bath at 100°C for 30 minutes, and cool to obtain a compound beverage rich in vegetable protein and vitamins.

Example 1

Calculated according to the 100mL formula, when the initial white sugar addition amount is 10%, and the citric acid addition amount is 0.08%:

(1) The addition amount of kiwi fruit juice is set to be 5%, 15%, 25%, 35% respectively, according to the technological process preparation of compound beverage, when the addition amount of kiwi fruit juice is 15%, the outward appearance color is better, is dark green;

(2) Under the optimal addition amount condition of kiwi fruit juice determined in the previous step experiment, the addition amount of white granulated sugar is set to be 5%, 10%, 15%, 20% respectively, according to the preparation of compound beverage beverage technological process, add 15% % of white sugar, the sweetness is appropriate;

(3) Under the optimal addition amount of white sugar and kiwi fruit juice determined in the previous two-step experiment, the addition amount of citric acid was set to 0.06%, 0.08%, 0.10%, and 0.12%, respectively, and prepared according to the compound beverage process flow , when adding 0.10% citric acid, the acidity is moderate;

(4) The addition amount of high acyl gellan gum was 0.02%, 0.04%, 0.06%, 0.08%, 0.10%, respectively, prepared according to the technological process, and the sedimentation rate of the beverage was measured with a centrifugal sedimentation machine, the results are shown in Table 1 . The addition amount of CMC-Na was 0.10%, 0.12%, 0.14%, 0.16%, 0.18%, respectively, and the preparation was carried out according to the technological process. The results are shown in Table 1. Therefore, 0.08% must be added when only high acyl gellan gum is added; 0.16% must be added when only CMC-Na is added.

Table 1 The sedimentation rate of the beverage by the centrifugal sedimentation machine

Example 2

In order to combine the stability characteristics of high acyl gellan gum and CMC-Na and complement each other, the addition amount of the two stabilizers is set according to the optimal addition amount of the two stabilizers when they are used alone. Compounding experiment: according to 100mL formula Calculate, mix the optimal amount of kiwi fruit juice with mung bean milk, weigh the optimal amount of white sugar and citric acid, add the amount of the two stabilizers set, conduct experiments according to the process route, and analyze the compound Beverages were subjected to sensory evaluation. The results are shown in Table 2. The simultaneous use of high acyl gellan gum and CMC-Na has a synergistic effect, and the stabilization effect is significantly improved compared with the use of a single stabilizer. And when the compounding ratio is 1:1, the stability is the best.

The test result of table 2 composite stabilizer

Example 3

Mung bean milk and fresh kiwi fruit juice are used as main raw materials, and white sugar, citric acid and stabilizer are used as auxiliary materials for deployment. Taking the sensory quality score as the control index, based on 100mL formula (the amount of other raw materials added is calculated as a percentage of the total volume of 100mL), on the basis of single factor and compound experiments, set the optimal index including each factor Three levels, experiment with L ₉ (3 ⁴ ).

Table 3 Experimental factors and levels of flavor blending

Table 4 Orthogonal test design and results

Table 5 Analysis of variance on the influence of different factors on the sensory indicators of compound beverages

source of variation df SS S ² f F _0.05 F _0.01 Amount of kiwi fruit juice added 2 284.59 142.30 28.4 4.46 8.65 White sugar addition amount B 2 240.89 120.45 24.04 Amount of citric acid added C 2 28.23 14.12 2.82 Adding amount of stabilizer D 2 369.77 184.89 36.90 error 8 40.08 5.01 total variation 963.56

From the results in Table 4, it can be seen that the amount of stabilizer has the greatest impact on the compound beverage, followed by the amount of kiwi fruit juice and white sugar, and the amount of citric acid has little effect. The influence of the stabilizer on the sensory perception mainly lies in whether the organizational state of the beverage is uniform and whether there is a lumpy precipitate; the amount of kiwi fruit juice mainly affects the color of the beverage; the amount of white sugar and citric acid determines the sweet and sour taste of the beverage.

It can be seen from the analysis of variance in Table 5 that F _A >F _0.01 , F _B >F _0.01 , F _D > _0.01 , and F _C <F _0.05 , that is, the addition of kiwi fruit juice, white sugar, and stabilizers have significant effects on the sensory indicators of the compound beverage. Very significant difference, the amount of citric acid added had no significant difference on the sensory indicators of the compound beverage. It is basically consistent with the intuitive analysis results in Table 3-4.

Comprehensive analysis, the optimal formula combination is: A ₃ B ₂ C ₃ D ₂ , that is, add 20% kiwi fruit juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl gellan gum and 0.04% CMC-Na.

By measuring the physical and chemical indicators and microbial indicators of the developed compound beverage during storage, it was found that the properties of the kiwifruit-mung bean compound beverage were stable during the storage period of 2 months at room temperature, and the physical and chemical indicators did not change significantly. Composite hygiene standards. In the measurement of rheological properties, it was found that the kiwi fruit-mung bean compound beverage is a pseudoplastic fluid, and its viscosity will change under the action of shear stress, and its collision should be reduced during production and transportation. Provide reference for the production and processing of kiwi compound beverage.

Claims (8)

1. It is 1. a kind of to be rich in vegetable protein and vitamin composite beverage, it is characterised in that：Add following components in Semen phaseoli radiati breast, the group The mass percent for point accounting for Semen phaseoli radiati breast respectively is：5-35% Fructus actinidiae chinensis juice, 5-20% white sugars, 0.06-0.12% citric acids, 0.08% high acyl gellan gum or 0.16%CMC-Na.
2. 2. one kind according to claim 1 is rich in vegetable protein and vitamin composite beverage, it is characterised in that：Acyl group knot is cold Glue or CMC-Na replace with xanthan gum, pectin or carrageenan.
3. 3. one kind according to claim 1 is rich in vegetable protein and vitamin composite beverage, it is characterised in that：0.08% is high It is 0.02-0.10% high acyl gellan gums and 0.02- that acyl gellan gum or 0.16%CMC-Na are replaced with by mass percent 0.18%CMC-Na is compounded.
4. 4. one kind according to claim 3 is rich in vegetable protein and vitamin composite beverage, it is characterised in that：The component point Not accounting for the newborn mass percent of Semen phaseoli radiati is：20% Fructus actinidiae chinensis juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl group knot Cold glue and 0.04%CMC-Na.
5. 5. a kind of method rich in vegetable protein and vitamin composite beverage in claim 1-4 described in any one is prepared, It is characterized in that：Comprise the steps：

   (1) Semen phaseoli radiati breast is prepared；

   (2) Fructus actinidiae chinensis juice is obtained；

   (3) add Fructus actinidiae chinensis juice, white sugar, citric acid, high acyl gellan gum and CMC-Na in proportion in Semen phaseoli radiati breast, be obtained multiple Close beverage；

   (4) with high pressure homogenizer homogenizing composite beverage, and control to obtain final product after homogenization pressure, fill, sterilizing, cooling rich in plant egg White and vitamin composite beverage.
6. 6. a kind of preparation method rich in vegetable protein and vitamin composite beverage according to claim 5, its feature exists In：In step (1), by the material-water ratio of 1 ﹕ 5, Semen phaseoli radiati is immersed in into mass concentration for 0.20%NaHCO₃, 1h is soaked at normal temperatures, Defibrination after 5min is boiled in boiling water, is filtered, Semen phaseoli radiati breast is obtained.
7. 7. a kind of preparation method rich in vegetable protein and vitamin composite beverage according to claim 5, its feature exists In：In step (2), rotten, no pest and disease damage and the normal fresh Fructus actinidiae chinensiss of outward appearance are selected, with clear water Fructus actinidiae chinensiss table is washed off Impurity and microorganism on skin；Granule is removed the peel and be cut into the Fructus actinidiae chinensiss of selection, squeezes the juice, filter, remove filtering residue, Fructus actinidiae chinensiss are obtained Juice.
8. 8. a kind of preparation method rich in vegetable protein and vitamin composite beverage according to claim 5, its feature exists In：In step (4), described sterilizing is 100 DEG C of water-bath sterilization 30min.