CN106578104B - Composite beverage rich in vegetable protein and vitamins and preparation method thereof - Google Patents

Abstract

The invention discloses a compound beverage rich in vegetable protein and vitamins, which belongs to the field of compound beverages. The following components are added to the mung bean milk, and the mass percentages of the components in the mung bean milk are: 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. The invention also discloses a preparation method of a compound beverage rich in vegetable protein and vitamins. The present invention is a compound beverage rich in plant protein and vitamins, which combines high acyl gellan gum and CMC-Na, and organically perfectly combines the nutrition, flavor and health care functions of kiwi fruit and mung bean, and satisfies people's expectations for nutrition, flavor, and health care. The need for health care; another object of the present invention is to provide a preparation method of a compound beverage rich in vegetable protein and vitamins, which solves the problem of product stability during storage. The kiwifruit-mung bean compound beverage has a storage period of 2 months at room temperature. The internal properties are stable, the physical and chemical indicators have no significant changes, and the total number of colonies and coliforms are all compounded to the hygiene standards.

Description

A kind of compound beverage rich in vegetable protein and vitamins and preparation method thereof

technical field

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

Background technique

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

Kiwifruit has a sweet and sour taste, rich in nutrients, and contains a variety of amino acids, various anti-substances and a large number of vitamins, especially the content of vitamin C, which is the leader among many fruits, and can be called the "king of vitamin C". It is a fruit suitable for all ages and can be called the favorite of the whole people. Mung bean is one of the most popular foods in summer because it cools down fire, relieves summer 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 blood pressure, and it is a food with the same source of food and medicine.

At present, there are many compound beverages, but the ones with kiwi fruit and mung bean as the main raw materials have not yet been found. 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 beverage with rich nutrition, unique flavor and good storage stability; Some scholars also mixed kiwifruit juice with an appropriate amount of apple and celery juice, and optimized the formula and stabilizer of the kiwifruit compound nutritional beverage through orthogonal tests. There are also scholars who use pumpkin and kiwi fruit as raw materials to make a kiwifruit-pumpkin compound beverage, which not only solves the problem of juice yield but also retains the original aroma substances to a large extent. In the past two years, some researchers have developed a kiwifruit-red date compound beverage with Hongyang kiwifruit and red dates as the main raw materials, and explored the best compound ratio of the compound stabilizer to make the product easier to store.

SUMMARY OF THE INVENTION

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

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

A compound beverage rich in vegetable protein and vitamins, the following components are added to the mung bean milk, and the mass percentages of the components in the mung bean milk are: 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 is replaced with xanthan gum, pectin or carrageenan.

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

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

The method for preparing the compound beverage rich in vegetable protein and vitamins comprises the following steps:

(1) prepare mung bean milk;

(2) obtain kiwi juice;

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

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

In step (1), according to the material-water ratio of 1:5, the mung bean is soaked in NaHCO ₃ with a mass concentration of 0.20%, soaked at room temperature for 1 hour, boiled in boiling water for 5 minutes, then ground and filtered to obtain mung bean milk.

In step (2), select fresh kiwifruit that is not rotten, free from diseases and insect pests, and has a normal appearance, and wash off impurities and microorganisms on the kiwifruit skin with clear water; Peel the selected kiwifruit and cut it into granules, squeeze juice, filter, and remove the filter residue, Obtained kiwi juice.

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

Principle of the invention: The invention organically combines the nutrition, flavor and health care functions of kiwi fruit and mung bean, which can help people achieve high-quality requirements for modern life. Through orthogonal optimization experiments, it was found that when the addition of kiwifruit juice was 20%, the addition of white sugar was 15%, the addition of citric acid was 0.12%, and the additions of high acyl gellan gum and CMC-Na were both 0.04%, The kiwifruit-mung bean compound beverage is sweet and sour, with uniform texture, bright color, dark green color and a slight grassy flavor.

The Vc content of the developed compound beverage was as high as 0.30 mg/mL, and the content fluctuated little during storage; the total acidity was 0.189, with the extension of storage time, protein and other substances were decomposed, and the total acidity gradually increased; soluble solids were 15.5%, which will decrease significantly in the early stage of storage, and then tend to be stable. The precipitation rate was 0.1%. With the prolongation of storage time, the precipitation rate gradually increased and the stability decreased gradually.

The combination of high acyl gellan gum and CMC-Na has a synergistic promotion effect, and the promotion 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 experimental cost, and provides a reference for the application of the stabilizer compound in beverages.

Beneficial effect: compared with the prior art, the present invention is a compound beverage rich in vegetable protein and vitamins, which combines high acyl gellan gum and CMC-Na, and organically combines 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 object of the present invention is to provide a preparation method for a compound beverage rich in vegetable protein and vitamins, which solves the problem of product stability during storage. Kiwifruit- The properties of the mung bean compound beverage were stable during the 2-month storage period at room temperature, and the physical and chemical indicators did not change significantly.

Description of drawings

Figure 1 Beverage development process flow chart.

Detailed ways

The present invention will be further described below in conjunction 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 the compounding effect of the stabilizer.

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

A compound beverage rich in vegetable protein and vitamins, the following components are added to the mung bean milk, and the mass percentages of the components in the mung bean milk are: 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 by 0.02-0.10% high acyl gellan gum and 0.02-0.18% CMC-Na. The optimal proportions of the components in the mass percentage of mung bean milk are: 20% kiwi fruit juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl gellan gum and 0.04% CMC-Na. There are alternatives for high acyl gellan gum and CMC-Na, such as xanthan gum, pectin, carrageenan, etc.

A preparation method of a compound beverage rich in plant protein and vitamins, comprising the following steps:

(1) According to the ratio of material to water of 1:5, soak mung bean in 0.20% NaHCO ₃ , 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 kiwifruit without rot, no pests and diseases and with normal appearance, wash off impurities and microorganisms on the skin of the kiwifruit with water; peel the selected kiwifruit and cut it into granules, squeeze the juice, filter, and remove the filter residue to obtain the kiwifruit juice;

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

(4) Homogenize the compound beverage with a high-pressure homogenizer, control the homogenization pressure reasonably, fill it, sterilize it 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 100mL formula, when the initial setting of white sugar is 10%, and the amount of citric acid is 0.08%:

(1) Set the addition amount of kiwifruit juice to 5%, 15%, 25%, and 35% respectively, and prepare according to the technological process of compound beverage. When the addition amount of kiwifruit juice is 15%, the appearance color is good, and it is dark green;

(2) Under the condition of the optimal addition amount of kiwifruit juice determined in the previous experiment, the addition amount of white sugar is set to be 5%, 10%, 15%, and 20%, respectively. According to the compound beverage beverage process, add 15% % white sugar, the sweetness is appropriate;

(3) Under the conditions of the optimal addition amount of white sugar and kiwi juice determined in the first two steps of experiments, the addition amount of citric acid is set to be 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 is 0.02%, 0.04%, 0.06%, 0.08%, 0.10%, respectively, according to the technical process, the precipitation rate of the beverage is measured with a centrifugal precipitator, and the results are shown in Table 1. . The addition amounts of CMC-Na were 0.10%, 0.12%, 0.14%, 0.16%, and 0.18%, respectively, and were prepared 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 centrifugal precipitation machine to the beverage

Example 2

In order to combine the stabilizing properties of high acyl gellan gum and CMC-Na with each other and make up for 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. Calculate, mix the optimal kiwifruit juice addition amount with mung bean milk, weigh the optimal amount of white sugar and citric acid, plus the added amount of the two stabilizers set, conduct experiments according to the process flow route, and evaluate the compound The 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 promotion 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.

Table 2 Test results of composite stabilizers

Example 3

It is prepared with mung bean milk and fresh kiwi juice as the main raw materials, white sugar, citric acid and stabilizer as auxiliary materials. Taking the sensory quality score as the control index, calculated as a 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 best index for each factor. Three levels, L ₉ (3 ⁴ ) was used for experiments.

Table 3 Test factors and levels of flavor blending

Table 4 Orthogonal experimental design and results

Table 5 Variance analysis of the effects of different factors on sensory indicators of compound beverages

source of variation df SS S² F F_0.05 F_0.01 Kiwi juice addition amount A 2 284.59 142.30 28.4 4.46 8.65 The amount of sugar added B 2 240.89 120.45 24.04 Citric acid addition amount C 2 28.23 14.12 2.82 Stabilizer dosage 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 added has the greatest impact on the composite beverage, followed by the amount of kiwifruit juice and sugar, and the amount of citric acid has a relatively small effect. The sensory influence of stabilizer mainly lies in whether the organizational state of the beverage is uniform and whether there is lumpy precipitation; the addition of kiwifruit juice mainly affects the color of the beverage; the addition of white sugar and citric acid determines the sweet and sour taste of the beverage.

It can be seen from the variance analysis 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 additions of kiwi fruit juice, white sugar and stabilizer have significant effects on the sensory indicators of compound beverages. Very significant difference, the amount of citric acid added has no significant difference in the sensory indicators of the composite 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 , namely adding 20% kiwi fruit juice, 15% white sugar, 0.12% citric acid, 0.04% high acyl gellan gum and 0.04% CMC-Na.

By measuring various physical and chemical indicators and microbial indices of the developed composite beverage during storage, it was found that the kiwifruit-mung bean composite beverage was stable during the 2-month storage period at room temperature, and the physical and chemical indicators did not change significantly. Compound Hygiene Standards. In the measurement of rheological properties, it was found that the kiwifruit-mung bean composite 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 kiwifruit compound beverage.

Claims (5)

1. A composite beverage rich in vegetable protein and vitamins is characterized in that: the mung bean milk is added with the following components in percentage by mass: 20% of kiwi fruit juice, 15% of white granulated sugar, 0.12% of citric acid, 0.04% of high acyl gellan gum and 0.04% of CMC-Na.

2. A method of preparing a vegetable protein and vitamin enriched composite beverage according to claim 1, wherein: the method comprises the following steps:

(1) preparing mung bean milk;

(2) preparing kiwi fruit juice;

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

(4) homogenizing the composite beverage with a high-pressure homogenizer, controlling the homogenizing pressure, filling, sterilizing and cooling to obtain the composite beverage rich in vegetable protein and vitamins.

3. The preparation method of the composite beverage rich in vegetable protein and vitamins according to claim 2, characterized in that: in the step (1), the mung beans are soaked in NaHCO at the mass concentration of 0.20% according to the material-water ratio of 1: 5₃Soaking at room temperature for 1h, decocting in boiling water for 5min, grinding into slurry, and filtering to obtain semen Phaseoli Radiati milk.

4. The preparation method of the composite beverage rich in vegetable protein and vitamins according to claim 2, characterized in that: in the step (2), selecting fresh kiwi fruits which are not rotten, do not have plant diseases and insect pests and have normal appearance, and washing off impurities and microorganisms on the surfaces of the kiwi fruits by using clear water; peeling selected kiwi fruits, cutting into particles, juicing, filtering, and removing filter residues to obtain kiwi fruit juice.

5. The preparation method of the composite beverage rich in vegetable protein and vitamins according to claim 2, characterized in that: in the step (4), the sterilization is performed in a water bath at 100 ℃ for 30 min.

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