CN113229368B - A kind of macadamia nut meal processing method and its protein beverage - Google Patents

Abstract

The invention relates to the technical field of comprehensive utilization and development of natural resources, in particular to a processing method for macadamia nut meal and a protein beverage thereof. A method for processing macadamia nut meal, comprising the following steps in sequence: S1 soaking the fruit meal powder; S2 enzymatically treating the soaked fruit meal powder with papain, and then filtering the supernatant to obtain an enzymatic solution; concentrating the Concentrate is obtained from enzymatic hydrolysis; S3 adds additives to the concentrate to obtain protein beverage after homogenization. The solution can solve the technical problem of poor sensory and quality of the protein drink processed from macadamia nut pulp. In this scheme, the discarded fruit meal after oil extraction is intensively processed and transformed into protein-rich food, which can realize the comprehensive utilization of macadamia nut resources.

Description

A kind of macadamia nut meal processing method and its protein beverage

technical field

The invention relates to the technical field of comprehensive utilization and development of natural resources, in particular to a processing method for macadamia nut meal and a protein beverage thereof.

Background technique

Macadamia integrifolia seeds (kernels) contain 60%-80% unsaturated fat oil, about 9% protein and carbohydrates, and are quite rich in calcium, phosphorus, iron, amino acids and vitamins B1 and B2 Etc., the protein in the macadamia nut contains 17 kinds of amino acids in total, 10 of which are amino acids that cannot be synthesized in the human body and must be supplied by food. It can be seen that macadamia nuts are a nutritious food rich in heat energy, cholesterol-free, and a variety of nutrients necessary for human growth. Macadamia nut kernels are rich in protein after oil extraction. If the protein rich in macadamia nut cake is further processed and transformed into protein-rich food through technological transformation, the discarded The reprocessing and reuse of fruit pulp can greatly increase the economic value of macadamia nuts. For example, developing the pulp of macadamia nuts into a protein drink is one of the effective ways to realize the comprehensive utilization of resources. However, the components in fruit meal are relatively complex, which will affect the properties of beverages prepared from it. After it is prepared into a beverage in an emulsion state, precipitation and fat precipitation will occur during storage, processing and transportation, which will seriously affect the sensory and quality of the product.

Contents of the invention

The invention intends to provide a processing method of macadamia nut pulp to solve the technical problem of poor sensory and quality of protein drinks processed from macadamia nut pulp.

To achieve the above object, the present invention adopts the following technical solutions:

A method for processing macadamia nut pulp, comprising the following steps in sequence:

S1 soaking the fruit meal powder; S2 enzymatically treating the soaked fruit meal powder with papain, and then filtering the supernatant to obtain an enzymolysis solution; concentrating the enzymolysis solution to obtain a concentrate; S3 adding additives to the concentrate, A protein drink is obtained after homogenization.

The principle and advantages of this scheme are: firstly soak the fruit meal powder to make it absorb water and expand, which is convenient for the subsequent enzymatic hydrolysis reaction. Then papain is used to enzymatically treat the soaked and expanded fruit meal powder, and papain decomposes the protein in the fruit meal powder into small molecular proteins or polypeptides. These small molecular proteins or polypeptides are dispersed into the aqueous solution system, and finally enriched in the concentrated solution. Auxiliaries are added to the concentrate to fully suspend and disperse small molecular proteins or polypeptides in water, and obtain protein beverages with good stability, difficult protein precipitation and oil separation. The invention overcomes the problem of poor sensory and quality of the product caused by precipitation and fat precipitation in the protein drink prepared from macadamia nut pulp in the prior art.

In suspension and emulsion systems, protein and oil are one of the important factors that cause system instability. In a water environment, macromolecules such as proteins and oils are easily aggregated into larger particles through Brownian motion, gravity, interfacial tension, and the interaction between charges, causing oils and proteins to float and precipitate respectively. Case. Although the above phenomenon can be alleviated by adding some emulsifiers and stabilizers, it is still in the trial stage to develop the pulp of macadamia nuts into a liquid food. The substances in the fruit meal that affect the stability of the system are not very clear, which has caused obstacles to the research of related foods. The inventor conducted research on the processing route of fruit meal and the use of additives, and found that the enzymatic treatment process is very critical. Use papain to enzymatically hydrolyze the soaked fruit meal powder, which can decompose macromolecular proteins into small molecular proteins or polypeptides of suitable size and molecular configuration. These small molecular proteins or polypeptides can be decomposed in the suspension environment Its hydrophobic groups are fully exposed, which is conducive to their combination with additives such as thickeners or surfactants, and can better maintain the state of the suspension. In summary, the combination of papain enzymatic hydrolysis and the addition of additives can effectively prevent the precipitation of protein substances, and effectively prevent the precipitation and floating of oil substances, ensuring that the protein drink maintains a good sense for a long time and improves the protein content. The quality of the drink.

In this solution, the source of the fruit meal powder is: after oil pressing (conventional cold pressing process) of macadamia nut kernels, the solid matter is obtained through drying treatment, and the solid matter is crushed to obtain the fruit meal powder. The fruit meal powder contains a large amount of protein (mass fraction can reach more than 25%) and oil, and can be used for the processing of protein drinks.

Further, in S2, the mass ratio of papain to fruit meal powder is 0.01-0.04:1.

Further, in S2, the conditions of the enzymatic hydrolysis treatment are: pH value 6.0, temperature 68° C. and duration 8 hours.

Using the above enzymatic hydrolysis treatment conditions and the dosage of papain can fully decompose the protein in the fruit meal powder into small molecules, and these small molecules can be fully combined with additives in the protein beverage system to form stable suspended and dispersed colloidal particles. Improve the long-term storage stability of protein drinks.

Further, in S3, the auxiliary agent includes Tween 60, xanthan gum and sucrose.

The selection of auxiliary agent type is the key to stabilizing oil and protein in protein drinks. The inventor has tested different types of surfactants and stabilizers, and found that xanthan gum and Tween 60 have the best effect. They are very suitable for maintaining the system stability of suspensions/emulsions. After extracting protein, fat and carbohydrates from the pulp of macadamia nuts, carrageenan, Tween 60 and sucrose can make the above substances dispersed and suspended in the liquid environment in the form of colloidal particles more stably. The inventor tried to replace xanthan gum with substances such as gum arabic and carrageenan, and also tried to use surfactants such as Span 40 to replace Tween 60, but the desired effect could not be obtained. This illustrates that Tween 60, xanthan gum and sucrose are well suited for stabilizing protein drinks prepared from macadamia pulp.

Further, the mass fractions of Tween 60, xanthan gum and sucrose are respectively 0.05%-0.3%, 0.1%-0.4% and 8%-12%. Using Tween 60, xanthan gum and sucrose in the above mass fraction ranges can all obtain protein drinks with ideal system stability.

Further, in S3, the temperature of the homogenization treatment is 60° C., and the pressure is 30 MPa; the homogenization treatment is repeated twice. An important factor affecting product stability during homogenization treatment. The homogenization effect of the pressure and temperature conditions of this scheme is ideal, and the obtained protein drink has good system stability

Further, in S1, the fruit meal powder is soaked in an aqueous solution of sodium bicarbonate. Sodium bicarbonate can inhibit the activity of lipoxygenase, etc., prevent the nutritional components of the fruit meal powder from being decomposed and destroyed during the soaking process, and also avoid the color change of the fruit meal powder under the action of these enzymes, and play a role in color protection. This solution further ensures that the color of the obtained protein drink will not become too dark, and improves the sensory quality of the protein drink.

Further, the mass fraction of sodium bicarbonate in the sodium bicarbonate aqueous solution is 0.5%, and the duration of soaking the fruit meal powder with the sodium bicarbonate aqueous solution is 4 hours. The sodium bicarbonate of above-mentioned concentration can not damage the nutritional labeling of fruit meal powder while having the effect of protecting color. The above soaking time can ensure that the fruit meal powder fully absorbs water and swells, which is convenient for the subsequent enzymatic hydrolysis reaction.

Further, the dosage ratio of sodium bicarbonate aqueous solution to fruit meal powder is 10L: 1kg. The above-mentioned ratio of solid to liquid can make the fruit meal powder fully absorb water and swell, which facilitates the subsequent enzymatic hydrolysis reaction.

Further, a protein drink obtained by processing macadamia nut pulp.

The protein beverage obtained by enzymatic hydrolysis treatment and adding additives in this solution has good stability, and is not prone to precipitation and oil precipitation during processing, storage and transportation, and can maintain a good appearance and improve product quality. quality.

Detailed ways

The following is further described in detail through specific implementation methods:

Example 1

The pulp powder of macadamia nuts is used to make protein drinks. The source of the pulp powder is: after the kernels of macadamia nuts are squeezed for oil (conventional cold pressing process), they are dried to obtain solid substances, and the solid substances are pulverized. Pass through 100 meshes to obtain fruit meal powder, which contains a lot of protein and other nutrients. Before making the protein drink, the composition of the fruit meal powder was tested, and the water content was 6.18%, the protein content was 26.55%, the fat content was 15.09%, and the carbohydrate content was 26.28% (both mass fractions).

Add the fruit meal powder into pure water (the ratio of solid to liquid is 1kg:10L), then add sodium bicarbonate into the pure water, the mass fraction of sodium bicarbonate in water is 0.5%, soak for 4 hours, so that the fruit meal powder can fully absorb water. Then add papain (cas9001-73-4) to the water, adjust the pH value of the system to 6.0, the mass ratio of papain to fruit meal powder is 0.02:1, fully stir the materials in the system, so that the enzyme and the substrate are fully Combined, then enzymatic hydrolysis at 68°C for 8h. After the reaction, stir well, filter and take the supernatant to obtain the enzymolysis solution, heat the enzymolysis solution to boiling, and keep it for 10 minutes to obtain the extract (which contains a large amount of polypeptides, lipids and other substances). The extract was concentrated under reduced pressure to one-third of its original volume to obtain a concentrated solution. After the concentrated solution was cooled to room temperature, Tween 60, xanthan gum and sucrose were added to the concentrated solution to obtain a homogeneous system. The mass fractions of Tween 60, xanthan gum and sucrose in the homogenized system were 0.2%, 0.2% and 10%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121° C. for 15 minutes to obtain the protein drink of this example.

Example 2

In this example, the concentrate obtained in Example 1 was used to make a protein drink, and Tween 60, xanthan gum and sucrose were added to the concentrate to obtain a homogeneous system. The mass fractions of Tween 60, xanthan gum and sucrose in the homogenized system were 0.05%, 0.1% and 8%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121°C for 15 minutes to obtain the protein drink of this solution.

Example 3

In this example, the concentrate obtained in Example 1 was used to make a protein drink, and Tween 60, xanthan gum and sucrose were added to the concentrate to obtain a homogeneous system. The mass fractions of Tween 60, xanthan gum and sucrose in the homogenized system were 0.3%, 0.4% and 12%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121°C for 15 minutes to obtain the protein drink of this solution.

Example 4

The present embodiment is basically the same as Example 1, except that the amount of papain, the mass ratio of papain to fruit meal powder is 0.01:1.

Example 5

The present embodiment is basically the same as Example 1, except that the amount of papain, the mass ratio of papain to fruit meal powder is 0.04:1.

Comparative example 1

In this example, the concentrate obtained in Example 1 was used to make a protein drink, and Tween 60, carrageenan and sucrose were added to the concentrate to obtain a homogeneous system. The mass fractions of Tween 60, carrageenan and sucrose in the homogenized system were 0.2%, 0.2% and 10%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121°C for 15 minutes to obtain the protein drink of this solution.

Comparative example 2

In this example, the concentrate obtained in Example 1 was used to make a protein drink, and Tween 60, carrageenan and sucrose were added to the concentrate to obtain a homogeneous system. The mass fractions of Tween 60, carrageenan and sucrose in the homogenized system were 0.2%, 0.4% and 10%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121°C for 15 minutes to obtain the protein drink of this solution.

Comparative example 3

In this example, the concentrate obtained in Example 1 was used to make a protein drink, and Tween 60, gum arabic and sucrose were added to the concentrate to obtain a homogeneous system. The mass fractions of Tween 60, gum arabic and sucrose in the homogenized system were 0.2%, 0.2% and 10%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121°C for 15 minutes to obtain the protein drink of this solution.

Comparative example 4

In this example, the concentrate obtained in Example 1 was used to make a protein drink, and Tween 60, gum arabic and sucrose were added to the concentrate to obtain a homogeneous system. The mass fractions of Tween 60, gum arabic and sucrose in the homogenized system were 0.2%, 0.4% and 10%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121°C for 15 minutes to obtain the protein drink of this solution.

Comparative example 5

In this example, the concentrate obtained in Example 1 was used to make a protein drink, and Span 40, xanthan gum and sucrose were added to the concentrate to obtain a homogeneous system. The mass fractions of Span 40, xanthan gum and sucrose in the system to be homogenized are 0.2%, 0.2% and 10%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121°C for 15 minutes to obtain the protein drink of this solution.

Comparative example 6

In this example, the concentrate obtained in Example 1 was used to make a protein drink, and Span 40, xanthan gum and sucrose were added to the concentrate to obtain a homogeneous system. The mass fractions of Span 40, xanthan gum and sucrose in the homogenized system were 0.4%, 0.2% and 10%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121°C for 15 minutes to obtain the protein drink of this solution.

Comparative example 7

This comparative example is basically the same as Example 1, but papain is not used in this comparative example, but papain is replaced by neutral protease, the pH value of the enzymolysis reaction is 7.0, the quality of neutral protease and fruit meal powder The ratio is 0.04:1, the temperature of the enzymatic hydrolysis reaction is 40°C, and the duration is 8h.

Comparative example 8

This comparative example does not use the scheme of papain enzymatic hydrolysis, but adopts the technical scheme of following ultrasonic extraction:

Add the fruit meal powder into pure water (the ratio of solid to liquid is 1kg:10L), then add sodium bicarbonate into the pure water, the mass fraction of sodium bicarbonate in water is 0.5%, soak for 4 hours, so that the fruit meal powder can fully absorb water. Then 200W ultrasonic treatment for 5min, and the ultrasonic treatment was repeated twice. After the ultrasonic treatment, fully stir, filter and take the supernatant to obtain the enzymolysis solution, heat the enzymolysis solution to boiling, and keep it for 10 minutes to obtain the extract (which contains a large amount of polypeptides, lipids and other substances). The extract was concentrated under reduced pressure to one-third of its original volume to obtain a concentrated solution. After the concentrated solution was cooled to room temperature, Tween 60, xanthan gum and sucrose were added to the concentrated solution to obtain a homogeneous system. The mass fractions of Tween 60, xanthan gum and sucrose in the homogenized system were 0.2%, 0.2% and 10%. Then put the homogenized system into a conventional homogenizer in the beverage production line, and homogenize twice under the conditions of 60° C. and 30 MPa to obtain a homogeneous system. Then the homogeneous system was sterilized at 121° C. for 15 minutes to obtain the protein drink of this example.

Experimental example

In this experimental example, the emulsification stability of the protein drink was measured, and the measurement indicators included the fat floating rate (CR) and the sedimentation rate (SR). Put 30ml of unsterilized protein drink into a stoppered test tube, sterilize at 121°C for 15min, then let it stand at 30°C for two days (48h), accurately draw 2ml of sample from the bottom of the tube, and measure the Fat content and total solids content at the bottom of the front and rear tubes. The calculation method of fat floating rate and sedimentation rate is: CR=(M1-M2)/M1; W1=A1-M1; W2=A2-M2; SR=(W2-W1)/W1; The fat content at the bottom of the tube before and after, A1 and A2 are the total solid matter content at the bottom of the tube before and after placement.

The protein drinks obtained in Examples 1-Example 5 and Comparative Examples 1-8 were tested for fat floating rate and sedimentation rate. Each Example and Comparative Example was measured three times. The test results are shown in Table 1.

From the data in Table 1, it can be seen that the protein beverage prepared by the method of Examples 1-5 has good stability, is not prone to precipitation and fat precipitation, and has a good sensory feeling, which is suitable for relatively long-term storage. In Comparative Examples 1 and 2, carrageenan was used as a thickener instead of xanthan gum, and the effect of carrageenan on stabilizing oil and preventing precipitation was significantly different from that of xanthan gum. In comparative examples 3 and 4, gum arabic was used as a thickener instead of xanthan gum, and the effect of gum arabic on stabilizing oil and preventing precipitation was significantly different from that of xanthan gum. In Comparative Examples 5 and 6, Span 40 was used as the surfactant instead of Tween 60, and the effect of Span 40 on stabilizing oil and preventing precipitation was significantly different from that of Tween 60. Based on the situation of Comparative Examples 1-6, the use of Tween 60 and carrageenan is the best means to prevent grease and precipitation. Although it is a relatively common means to realize the stability of the beverage by adding additives. However, there are few studies on the food development of macadamia nut pulp, and the material components in the pulp that affect the system stability are not very clear, which has caused obstacles to the research of related foods. The inventor has conducted a lot of research on the preparation method and auxiliary agents, and found that using carrageenan and Tween 60 as auxiliary agents is very suitable for maintaining the stability of the suspension/emulsion system. After extracting protein, fat and carbohydrates from the pulp of macadamia nuts, carrageenan, Tween 60 and sucrose can make the above substances dispersed and suspended in the liquid environment in the form of colloidal particles more stably. In Comparative Example 7, neutral protease was used to enzymatically treat the fruit pulp, and the small molecular protein or polypeptide produced by this decomposition had poor stability in the aqueous solution system and was easy to precipitate and precipitate. The inventor analyzed that the reason is that the three-dimensional structure of the small molecular protein or polypeptide produced by the enzymatic hydrolysis of neutral protease is not suitable for fully exposing its hydrophobic groups, which is not conducive to the interaction of small molecular protein or polypeptide with additives such as thickeners or surfactants. Combined, it is difficult to maintain the state of suspension, and it is easy to precipitate. Comparative Example 8 did not use the solution of enzymatic hydrolysis, but used the solution of ultrasonic extraction. Although the ultrasonic extraction method takes a short time and can fully extract the nutrients in the fruit meal, the obtained protein molecules are difficult to stably disperse in the protein drink system due to the large molecular weight, resulting in a high precipitation rate.

What is described above is only an embodiment of the present invention, and common knowledge such as specific technical solutions and/or characteristics known in the solutions will not be described here too much. It should be pointed out that for those skilled in the art, without departing from the technical solutions of the present invention, some modifications and improvements can also be made, which should also be regarded as the protection scope of the present invention, and these will not affect the implementation of the present invention effect and utility of the patent. The scope of protection required by this application shall be based on the content of the claims, and the specific implementation methods and other records in the specification may be used to interpret the content of the claims.

Claims (2)

1. A method for processing macadamia nut pulp, characterized in that, comprising the following steps carried out in sequence: S1 Soak fruit meal powder in sodium bicarbonate aqueous solution for 4 hours; the mass fraction of sodium bicarbonate in the sodium bicarbonate aqueous solution is 0.5%; the dosage ratio of sodium bicarbonate aqueous solution to fruit meal powder is 10L:1kg; S2 Use papain to enzymatically treat the soaked fruit meal powder, then filter and take the supernatant to obtain an enzymolysis solution; concentrate the enzymolysis solution to obtain a concentrated solution; the mass ratio of papain to fruit meal powder is 0.01-0.04:1 ;The conditions of enzymatic hydrolysis treatment are: pH value 6.0, temperature 68°C and duration 8h; S3 Add additives to the concentrated solution to obtain a protein beverage after homogenization treatment; the temperature of homogenization treatment is 60°C, and the pressure is 30Mpa; the homogenization treatment is repeated twice; the mass fraction of the additives includes 0.05%- 0.3%, 0.1%-0.4%, and 8%-12% Tween 60, xanthan gum and sucrose. 2. The protein drink obtained by a kind of macadamia nut meal processing method according to claim 1.