CN116831191B - Composite emulsifier and health drink - Google Patents
Composite emulsifier and health drink Download PDFInfo
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- CN116831191B CN116831191B CN202310817347.4A CN202310817347A CN116831191B CN 116831191 B CN116831191 B CN 116831191B CN 202310817347 A CN202310817347 A CN 202310817347A CN 116831191 B CN116831191 B CN 116831191B
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- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 48
- 239000002131 composite material Substances 0.000 title claims abstract description 44
- 230000036541 health Effects 0.000 title claims description 28
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- 239000007864 aqueous solution Substances 0.000 claims abstract description 30
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 22
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a composite emulsifier and a health-care beverage, wherein the composite emulsifier is prepared by the following steps: adding pea protein powder into water, stirring, regulating pH, stirring, heating, cooling, regulating pH, centrifuging, and freeze drying to obtain pea protein isolate; adding the aqueous solution of the surfactant into the aqueous solution of the high methoxyl pectin, stirring, adding the pea protein isolate, stirring continuously, adding the curcumin ethanol solution, stirring continuously, regulating the pH, centrifuging, and freeze-drying to obtain the composite emulsifier. The composite emulsifier prepared by the invention can effectively improve the stability and oxidation resistance of the health-care beverage, ensure that the health-care beverage has fine and smooth mouthfeel and prolongs the shelf life.
Description
Technical Field
The invention relates to the technical field of beverages, in particular to a composite emulsifier and a health-care beverage.
Background
The beverage is prepared from alcoholic beverage, carbonated beverage, tea beverage, fruit and vegetable juice beverage, milk beverage, vegetable protein beverage, etc. The vegetable protein beverage is an emulsion beverage which is prepared by processing plants rich in protein such as soybean, peanut, walnut kernel, coconut, almond and the like as raw materials and takes vegetable protein as a main body, wherein the emulsion beverage is rich in nutritional ingredients such as protein, amino acid, unsaturated fatty acid and the like, and is a popular health-care beverage. Chinese patent CN103689707A discloses a health-care beverage and a preparation method thereof, the health-care beverage comprises walnut kernel, honey, blueberry, sugarcane and purified water, the walnut kernel, the honey, the sugarcane and the purified water are squeezed, the purified water is added to be boiled to enable the juice to be fully mixed, then the honey is added to be stirred, bottled or canned, and the health-care beverage has the health-care effects of softening blood vessels, enhancing immunity, preventing cerebral nerve aging, strengthening heart, resisting cancer and the like, but the stability of the beverage is poor, layering precipitation is easy to occur in the storage process, and the taste and the nutritive value of the beverage are influenced.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a compound emulsifier and a health-care beverage.
In order to solve the technical problems, the invention adopts the following technical scheme:
A health beverage is prepared by the following steps:
(1) Soaking semen Juglandis in water for 2-5 hr, taking out, peeling with peeling machine, soaking in 0.05-0.20wt% sodium citrate water solution for 4-8 hr, taking out, and draining to obtain peeled semen Juglandis;
(2) Peeling walnut kernels and 80-90 ℃ water according to a feed liquid ratio of 1g: adding (5-8) mL into a colloid mill for pulping, and separating pulp and residue of the obtained pulp by using a 140-180 mesh screen to obtain walnut milk;
(3) Adding 5-8 parts of sweetener, 0.4-0.6 part of composite emulsifier and 0.4-0.7 part of stabilizer into 90-110 parts of water, uniformly mixing, adding 40-70 parts of walnut milk, and uniformly mixing to obtain a walnut milk mixture;
(4) Heating the walnut milk mixture to 70-85 ℃, and then carrying out twice homogenization treatment, wherein the primary homogenization pressure is 20-25MPa, and the secondary homogenization pressure is 32-38MPa, so as to obtain a primary beverage;
(5) Filling the primary beverage at 75-85deg.C with a filling machine, sealing, sterilizing at 115-125deg.C for 15-30min, and cooling to 35-45deg.C to obtain the health beverage.
The walnut milk has high oil content, is easy to oxidize and rancidity in the storage process, contains a large amount of unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid, arachidonic acid and the like, is the necessary unsaturated fatty acid for human bodies, can effectively reduce blood fat and blood pressure, promotes microcirculation, and is an important component of the walnut nutrition and health care function. The walnut milk is a macro dispersion system which takes water as a dispersion medium and takes walnut protein and fat as main dispersion phases, is in the form of an oil-water emulsion, has thermodynamic instability, and the components of protein, fat and the like in the emulsion are easy to change along with environmental factors, so that the colloid state is changed, the stability of the beverage is deteriorated, and the shelf life is greatly shortened. Therefore, the invention solves the problem of stability of the beverage by adding the composite emulsifying agent and the stabilizing agent, reduces the diameter of the protein colloidal particles and makes the protein colloidal particles uniform by homogenizing, and simultaneously makes the composite emulsifying agent and the stabilizing agent uniformly distributed on the surface of the fat globules, reduces the surface tension of the fat globules and increases the stability of the beverage.
The sweetener is one or more of honey, sucrose, xylitol, aspartame and fructo-oligosaccharides.
The sweetener is a mixture of honey and xylitol, wherein the mass ratio of the honey to the xylitol is (2-5) to (1-3).
The stabilizer is one or more of sodium carboxymethyl cellulose, carrageenan, xanthan gum and beta-cyclodextrin.
The stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is (1-4): 1-5.
With the continuous development of the modern food processing industry, the demands of consumers on natural, nutritional, health and other attributes of foods and ingredients are also increasing, so that synthetic and semisynthetic small molecule surfactants such as glyceryl monostearate, tween and the like cannot adapt to the processing of modern food and beverage. The protein is used as an amphiphilic biological macromolecule, has good emulsifying property, and can form an adsorption film at the interface, so that the emulsion stability is greatly enhanced, unlike a common small-molecule emulsifier. The pea protein isolate is a high-quality plant macromolecular protein, mainly comprises albumin and globulin, contains various amino acids, and has the functional characteristics of difficult anaphylaxis, good emulsifying property, good gelatinization property, high nutritive value and the like. High methoxyl pectin is an anionic structural polysaccharide with a degree of esterification greater than 50% that is negatively charged over a wide pH range and has been widely used as an effective stabilizer in milk beverages.
The composite emulsifier is prepared by the following method:
S1, adding 8-15 parts by weight of pea protein powder into 85-105 parts by weight of water, stirring at room temperature for 15-40min at a rotating speed of 600-100rpm, then adding 0.5-1.5mol/L sodium hydroxide aqueous solution to adjust the pH to 10-13, continuously stirring for 20-40min, finally heating at 80-90 ℃ for 20-40min, cooling to room temperature after finishing, adjusting the pH to 7.0-7.5 by using 0.5-1.5mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
s2, adding 8-15 parts by weight of 1-3wt% high methoxyl pectin aqueous solution into 15-30 parts by weight of water, stirring at room temperature at a rotation speed of 800-1200rpm for 40-80min, then adding 0.5-2 parts by weight of the pea protein isolate, continuously stirring for 40-80min, finally adjusting pH to 3-3.5 by using 0.5-1.5mol/L hydrochloric acid, centrifuging, pouring out supernatant, and freeze-drying to obtain the composite emulsifier.
The high methoxyl pectin can interact with pea protein isolate through electrostatic interaction, so that the net charge amount of the surface of the composite emulsifier and the surface of emulsion drops is increased, repulsive force between the drops is increased, emulsion drops are effectively prevented from being aggregated, the size of the drops is reduced, and the stability of the beverage is further improved.
Preferably, the composite emulsifier is prepared by the following method:
S1, adding 8-15 parts by weight of pea protein powder into 85-105 parts by weight of water, stirring at room temperature for 15-40min at a rotating speed of 600-100rpm, then adding 0.5-1.5mol/L sodium hydroxide aqueous solution to adjust the pH to 10-13, continuously stirring for 20-40min, finally heating at 80-90 ℃ for 20-40min, cooling to room temperature after finishing, adjusting the pH to 7.0-7.5 by using 0.5-1.5mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
S2, adding 8-15 parts by weight of 1-3wt% high methoxyl pectin aqueous solution into 15-30 parts by weight of water, stirring at a rotation speed of 800-1200rpm at room temperature for 40-80min, then adding 0.5-2 parts by weight of the pea protein isolate, continuing stirring for 40-80min, then adding 4-8 parts by weight of 0.5-1.5wt% curcumin ethanol solution, continuing stirring for 20-40min, finally adjusting pH to 3-3.5 by using 0.5-1.5mol/L hydrochloric acid, centrifuging, pouring out supernatant, and then freeze-drying to obtain the composite emulsifier.
Curcumin is a natural phenolic pigment extracted from Curcuma longa belonging to Curcuma of Zingiberaceae, and has excellent colorability, and also has various nutritional activities and pharmacological functions including antioxidant, blood lipid reducing and immunity enhancing effects. Curcumin is a fat-soluble polyphenol substance, is insoluble in water, and has poor solubility and biological utilization rate in the body. Although the high methoxyl pectin modified pea protein isolate is used as a composite emulsifier, the stability of the beverage can be improved, the walnut milk also contains grease, which has very important influence on the oxidation stability of the beverage, so that the oxidation stability of the beverage needs to be improved while the physical stability of the beverage is improved. Therefore, the curcumin is doped into the pea protein isolate modified by the high methoxy pectin, so that the problems of solubility and stability of the curcumin are solved, and the curcumin can be used for improving the oxidation resistance of the beverage. The complexing of the high methoxyl pectin and the protein can change the isoelectric point of the protein, so that the dissolving capacity of the compound emulsifier in the beverage is improved, the adsorption capacity of the compound on liquid drops in the emulsion is improved, and the common promotion of the beverage stability and the antioxidation stability is facilitated.
Further preferably, the composite emulsifier is prepared by the following method:
S1, adding 8-15 parts by weight of pea protein powder into 85-105 parts by weight of water, stirring at room temperature for 15-40min at a rotating speed of 600-100rpm, then adding 0.5-1.5mol/L sodium hydroxide aqueous solution to adjust the pH to 10-13, continuously stirring for 20-40min, finally heating at 80-90 ℃ for 20-40min, cooling to room temperature after finishing, adjusting the pH to 7.0-7.5 by using 0.5-1.5mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
s2, adding 15-30 parts by weight of 1-3wt% of surfactant aqueous solution into 8-15 parts by weight of 1-3wt% of high methoxy pectin aqueous solution, stirring at room temperature at 800-1200rpm for 40-80min, adding 0.5-2 parts by weight of pea protein isolate, continuously stirring for 40-80min, adding 4-8 parts by weight of 0.5-1.5wt% of curcumin ethanol solution, continuously stirring for 20-40min, finally regulating pH to 3-3.5 by using 0.5-1.5mol/L hydrochloric acid, centrifuging, pouring out supernatant, and freeze-drying to obtain the composite emulsifier.
The surfactant is further adopted for functionalization, and mainly because the surfactant can effectively reduce the surface tension between grease and liquid in the walnut milk, the surfactant is more effectively adsorbed on oil drops, more hydrophobic groups are provided for the compound, higher resistance is provided for coalescence of the liquid drops, and better emulsifying performance is shown. In bulk phase solution, non-specific binding can occur through hydrophobic effect, protein molecules are promoted to further extend on the interface, so that the interface activity is increased, the formed interface has relatively stable elasticity, the interface membrane is prevented from being broken, and the stability is improved.
The surfactant is one or more of rhamnolipid, lauroyl arginine ethyl ester hydrochloride and tea saponin; preferably, the surfactant is a mixture of rhamnolipid and tea saponin, wherein the mass ratio of rhamnolipid to tea saponin is (2-5): 1.
Both rhamnolipid and tea saponin are natural surfactants, have higher surface activity, are environment-friendly and high in biocompatibility, and simultaneously show a plurality of important biological activities, such as caries prevention, blood pressure reduction, blood sugar reduction, oxidation resistance, tumor resistance, immunoregulatory activity, diarrhea resistance, antibiosis and the like. Compared with the single rhamnolipid or tea saponin, the rhamnolipid or tea saponin is better in performance, and the addition of the tea saponin weakens the charge repulsive interaction of the rhamnolipid and promotes the reduction of the charge density of the colloid probably because the rhamnolipid is higher in hydrophilicity; the existence of rhamnolipid reduces the steric hindrance effect of the tea saponin, promotes the tea saponin to be inserted into the micelles of the rhamnolipid, and the tea saponin and the rhamnolipid form mixed micelles together, so that the interfacial tension is reduced, the emulsification effect is improved, and the stability of the beverage is improved.
Preferably, the health care beverage further comprises 3-5 parts by weight of plant active matters.
The plant active matter is prepared by the following method:
Pulverizing dried fructus Persicae, radix Et rhizoma Fagopyri Tatarici, and fructus Canarii albi, sieving with 50-100 mesh sieve, and mixing according to the mass ratio of (1-3) to (5) to obtain raw material powder; the raw material powder is prepared by the following steps of: adding (7-10) mL into water, performing ultrasonic extraction at 50-70deg.C for 1-2h, wherein ultrasonic power is 100-300W, filtering to obtain filtrate I and residue I, concentrating filtrate I, and freeze drying to obtain active substance I; filtering residues I according to a feed liquid ratio of 1g: (4-6) adding 60-80wt% of isopropanol water solution into the solution for soaking for 0.5-1h, then carrying out microwave extraction for 1-3min at 500-700W, filtering to obtain filtrate II after the completion of the microwave extraction, concentrating the filtrate II, and freeze-drying to obtain an active substance II, and combining the active substance I and the active substance II to obtain the plant active substance.
The invention selects the peach, the tartary buckwheat and the olive kernel as raw materials to extract plant active substances, wherein the tartary buckwheat contains flavonoid compounds such as rutin, catechin, resveratrol, quercetin, polyphenol compounds such as procyanidine, vanillic acid, ferulic acid, gallic acid, selenium, zinc, calcium and other elements, has the functions of reducing pressure and lipid, resisting lipid oxidation and the like, and also can soften blood vessels and improve the immunity of organisms; the olive kernel contains rich phenols, flavanones, flavonols, 3-flavanols and iridoids, and has the functions of resisting oxidation, reducing blood sugar, resisting virus and cancer, resisting inflammation, resisting bacteria, etc.; the fructus Persicae contains triterpenes, flavone, acetyl oleanolic acid, tannin, anthocyanin, etc., and has antiinflammatory, antioxidant, blood pressure regulating, antidiabetic, gastrointestinal tract protecting, antiallergic, etc. The plant active substance obtained by crushing the raw materials in reasonable proportion and then carrying out ultrasonic water extraction and microwave alcohol extraction combined extraction has high content of active ingredients and strong activity, and has remarkable effects on improving the antioxidation, the blood pressure and blood fat reduction, the immunoregulation and the like of the health-care beverage.
The invention has the beneficial effects that: the composite emulsifier prepared by the invention can effectively improve the stability and oxidation resistance of the health-care beverage, ensure that the health-care beverage has fine and smooth mouthfeel and prolongs the shelf life. The composite emulsifier is prepared by taking pea protein powder as a raw material, separating and purifying to obtain pea protein isolate, adding a surfactant and high methoxy pectin to modify the pea protein isolate, and finally adding curcumin to react. According to the invention, curcumin is doped into the pea protein isolate modified by high methoxy pectin, so that the problems of solubility and stability of curcumin are solved, and the curcumin can be used for improving the oxidation resistance of the beverage. The complexing of the high methoxyl pectin and the protein can change the isoelectric point of the protein, so that the dissolving capacity of the compound emulsifier in the beverage is improved, the adsorption capacity of the compound on liquid drops in the emulsion is improved, and the common promotion of the beverage stability and the antioxidation stability is facilitated. The health-care beverage prepared by the invention is rich in substances such as high vegetable protein, unsaturated fatty acid, polyphenol and the like, and has remarkable effects in the aspects of antioxidation, blood pressure reduction, lipid reduction, immunity enhancement and the like.
Detailed Description
The above summary of the present invention is described in further detail below in conjunction with the detailed description, but it should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples.
Introduction of partial raw materials in the application:
pea protein powder, content: 90%, solubility: not less than 98%, goods number: LL00497, available from Shaanxi Lv Lai Biotechnology Inc.
High methoxyl pectin, which is commercially available food-grade high methoxyl pectin, and contains the following active substances: 99% by Wuhan energy kernel pharmaceutical chemical Co.
Curcumin, CAS number: 458-37-7.
Rhamnolipid, CAS number: 869062-42-0.
Tea saponin, CAS number: 11006-75-0.
Example 1
A health beverage is prepared by the following steps:
(1) Soaking semen Juglandis in water for 3 hr, taking out, peeling with peeling machine, soaking in 0.1wt% sodium citrate water solution for 6 hr, taking out, and draining to obtain peeled semen Juglandis;
(2) Peeling walnut kernels and 85 ℃ water according to a feed liquid ratio of 1g: adding 6mL of the mixture into a colloid mill for pulping, and separating pulp and residue of the obtained pulp by using a 160-mesh screen to obtain walnut milk;
(3) Adding 6 parts of sweetener, 0.5 part of pea protein isolate and 0.5 part of stabilizer into 100 parts of water, uniformly mixing, adding 50 parts of walnut milk, and uniformly mixing to obtain a walnut milk mixture;
(4) Heating the walnut milk mixture to 75 ℃, and then carrying out twice homogenization treatment, wherein the pressure of primary homogenization is 22MPa, and the pressure of secondary homogenization is 35MPa, so as to obtain a primary beverage;
(5) Filling the primary beverage at 80deg.C with a filling machine, sealing, sterilizing at 121deg.C for 20min, and cooling to 40deg.C to obtain the health beverage.
The sweetener is a mixture of honey and xylitol, wherein the mass ratio of the honey to the xylitol is 3:2.
The stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is 2:3.
The pea protein isolate is prepared by the following method:
adding 10 parts by weight of pea protein powder into 100 parts by weight of water, stirring at room temperature for 30min at a rotating speed of 800rpm, adding 1mol/L sodium hydroxide aqueous solution to adjust the pH to 12, continuously stirring for 30min, finally heating at 85 ℃ for 30min, cooling to room temperature after finishing, adjusting the pH to 7.4 by using 1mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate.
Example 2
A health beverage is prepared by the following steps:
(1) Soaking semen Juglandis in water for 3 hr, taking out, peeling with peeling machine, soaking in 0.1wt% sodium citrate water solution for 6 hr, taking out, and draining to obtain peeled semen Juglandis;
(2) Peeling walnut kernels and 85 ℃ water according to a feed liquid ratio of 1g: adding 6mL of the mixture into a colloid mill for pulping, and separating pulp and residue of the obtained pulp by using a 160-mesh screen to obtain walnut milk;
(3) Adding 6 parts of sweetener, 0.5 part of composite emulsifier and 0.5 part of stabilizer into 100 parts of water, uniformly mixing, adding 50 parts of walnut milk, and uniformly mixing to obtain a walnut milk mixture;
(4) Heating the walnut milk mixture to 75 ℃, and then carrying out twice homogenization treatment, wherein the pressure of primary homogenization is 22MPa, and the pressure of secondary homogenization is 35MPa, so as to obtain a primary beverage;
(5) Filling the primary beverage at 80deg.C with a filling machine, sealing, sterilizing at 121deg.C for 20min, and cooling to 40deg.C to obtain the health beverage.
The sweetener is a mixture of honey and xylitol, wherein the mass ratio of the honey to the xylitol is 3:2.
The stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is 2:3.
The composite emulsifier is prepared by the following method:
S1, adding 10 parts by weight of pea protein powder into 100 parts by weight of water, stirring at room temperature for 30min at a rotating speed of 800rpm, then adding 1mol/L sodium hydroxide aqueous solution to adjust the pH to 12, continuously stirring for 30min, finally heating at 85 ℃ for 30min, cooling to room temperature after finishing, adjusting the pH to 7.4 by using 1mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
S2, adding 10 parts by weight of 2wt% high methoxyl pectin aqueous solution into 20 parts by weight of water, stirring at room temperature at a rotating speed of 1000rpm for 60min, then adding 1 part by weight of the pea protein isolate, continuously stirring for 60min, finally adjusting the pH to 3.2 by using 1mol/L hydrochloric acid, centrifuging, pouring out the supernatant, and freeze-drying to obtain the composite emulsifier.
Example 3
A health beverage is prepared by the following steps:
(1) Soaking semen Juglandis in water for 3 hr, taking out, peeling with peeling machine, soaking in 0.1wt% sodium citrate water solution for 6 hr, taking out, and draining to obtain peeled semen Juglandis;
(2) Peeling walnut kernels and 85 ℃ water according to a feed liquid ratio of 1g: adding 6mL of the mixture into a colloid mill for pulping, and separating pulp and residue of the obtained pulp by using a 160-mesh screen to obtain walnut milk;
(3) Adding 100 parts of water into 6 parts of sweetener, 0.5 part of composite emulsifier and 0.5 part of stabilizer, uniformly mixing, adding 50 parts of walnut milk, and uniformly mixing to obtain a walnut milk mixture;
(4) Heating the walnut milk mixture to 75 ℃, and then carrying out twice homogenization treatment, wherein the pressure of primary homogenization is 22MPa, and the pressure of secondary homogenization is 35MPa, so as to obtain a primary beverage;
(5) Filling the primary beverage at 80deg.C with a filling machine, sealing, sterilizing at 121deg.C for 20min, and cooling to 40deg.C to obtain the health beverage.
The sweetener is a mixture of honey and xylitol, wherein the mass ratio of the honey to the xylitol is 3:2.
The stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is 2:3.
The composite emulsifier is prepared by the following method:
S1, adding 10 parts by weight of pea protein powder into 100 parts by weight of water, stirring at room temperature for 30min at a rotating speed of 800rpm, then adding 1mol/L sodium hydroxide aqueous solution to adjust the pH to 12, continuously stirring for 30min, finally heating at 85 ℃ for 30min, cooling to room temperature after finishing, adjusting the pH to 7.4 by using 1mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
S2, adding 10 parts by weight of 2wt% high methoxyl pectin aqueous solution into 20 parts by weight of water, stirring at room temperature at a rotating speed of 1000rpm for 60min, adding 1 part by weight of the pea protein isolate, continuously stirring for 60min, adding 5 parts by weight of 1wt% curcumin ethanol solution, continuously stirring for 30min, finally regulating the pH to 3.2 by using 1mol/L hydrochloric acid, centrifuging, pouring out supernatant, and freeze-drying to obtain the composite emulsifier.
Example 4
A health beverage is prepared by the following steps:
(1) Soaking semen Juglandis in water for 3 hr, taking out, peeling with peeling machine, soaking in 0.1wt% sodium citrate water solution for 6 hr, taking out, and draining to obtain peeled semen Juglandis;
(2) Peeling walnut kernels and 85 ℃ water according to a feed liquid ratio of 1g: adding 6mL of the mixture into a colloid mill for pulping, and separating pulp and residue of the obtained pulp by using a 160-mesh screen to obtain walnut milk;
(3) Adding 100 parts of water into 6 parts of sweetener, 0.5 part of composite emulsifier and 0.5 part of stabilizer, uniformly mixing, adding 50 parts of walnut milk, and uniformly mixing to obtain a walnut milk mixture;
(4) Heating the walnut milk mixture to 75 ℃, and then carrying out twice homogenization treatment, wherein the pressure of primary homogenization is 22MPa, and the pressure of secondary homogenization is 35MPa, so as to obtain a primary beverage;
(5) Filling the primary beverage at 80deg.C with a filling machine, sealing, sterilizing at 121deg.C for 20min, and cooling to 40deg.C to obtain the health beverage.
The sweetener is a mixture of honey and xylitol, wherein the mass ratio of the honey to the xylitol is 3:2.
The stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is 2:3.
The composite emulsifier is prepared by the following method:
S1, adding 10 parts by weight of pea protein powder into 100 parts by weight of water, stirring at room temperature for 30min at a rotating speed of 800rpm, then adding 1mol/L sodium hydroxide aqueous solution to adjust the pH to 12, continuously stirring for 30min, finally heating at 85 ℃ for 30min, cooling to room temperature after finishing, adjusting the pH to 7.4 by using 1mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
s2, adding 20 parts by weight of 2wt% rhamnolipid aqueous solution into 10 parts by weight of 2wt% high methoxy pectin aqueous solution, stirring at room temperature at a rotating speed of 1000rpm for 60min, then adding 1 part by weight of the pea protein isolate, continuously stirring for 60min, then adding 5 parts by weight of 1wt% curcumin ethanol solution, continuously stirring for 30min, finally adjusting pH to 3.2 by using 1mol/L hydrochloric acid, centrifuging, pouring out supernatant, and then performing freeze drying to obtain the composite emulsifier.
Example 5
A health beverage is prepared by the following steps:
(1) Soaking semen Juglandis in water for 3 hr, taking out, peeling with peeling machine, soaking in 0.1wt% sodium citrate water solution for 6 hr, taking out, and draining to obtain peeled semen Juglandis;
(2) Peeling walnut kernels and 85 ℃ water according to a feed liquid ratio of 1g: adding 6mL of the mixture into a colloid mill for pulping, and separating pulp and residue of the obtained pulp by using a 160-mesh screen to obtain walnut milk;
(3) Adding 100 parts of water into 6 parts of sweetener, 0.5 part of composite emulsifier and 0.5 part of stabilizer, uniformly mixing, adding 50 parts of walnut milk, and uniformly mixing to obtain a walnut milk mixture;
(4) Heating the walnut milk mixture to 75 ℃, and then carrying out twice homogenization treatment, wherein the pressure of primary homogenization is 22MPa, and the pressure of secondary homogenization is 35MPa, so as to obtain a primary beverage;
(5) Filling the primary beverage at 80deg.C with a filling machine, sealing, sterilizing at 121deg.C for 20min, and cooling to 40deg.C to obtain the health beverage.
The sweetener is a mixture of honey and xylitol, wherein the mass ratio of the honey to the xylitol is 3:2.
The stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is 2:3.
The composite emulsifier is prepared by the following method:
S1, adding 10 parts by weight of pea protein powder into 100 parts by weight of water, stirring at room temperature for 30min at a rotating speed of 800rpm, then adding 1mol/L sodium hydroxide aqueous solution to adjust the pH to 12, continuously stirring for 30min, finally heating at 85 ℃ for 30min, cooling to room temperature after finishing, adjusting the pH to 7.4 by using 1mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
S2, adding 20 parts by weight of 2wt% tea saponin aqueous solution into 10 parts by weight of 2wt% high methoxy pectin aqueous solution, stirring at room temperature at a rotating speed of 1000rpm for 60min, adding 1 part by weight of the pea protein isolate, continuously stirring for 60min, adding 5 parts by weight of 1wt% curcumin ethanol solution, continuously stirring for 30min, finally regulating pH to 3.2 by using 1mol/L hydrochloric acid, centrifuging, pouring out supernatant, and freeze-drying to obtain the composite emulsifier.
Example 6
A health beverage is prepared by the following steps:
(1) Soaking semen Juglandis in water for 3 hr, taking out, peeling with peeling machine, soaking in 0.1wt% sodium citrate water solution for 6 hr, taking out, and draining to obtain peeled semen Juglandis;
(2) Peeling walnut kernels and 85 ℃ water according to a feed liquid ratio of 1g: adding 6mL of the mixture into a colloid mill for pulping, and separating pulp and residue of the obtained pulp by using a 160-mesh screen to obtain walnut milk;
(3) Adding 100 parts of water into 6 parts of sweetener, 0.5 part of composite emulsifier and 0.5 part of stabilizer, uniformly mixing, adding 50 parts of walnut milk, and uniformly mixing to obtain a walnut milk mixture;
(4) Heating the walnut milk mixture to 75 ℃, and then carrying out twice homogenization treatment, wherein the pressure of primary homogenization is 22MPa, and the pressure of secondary homogenization is 35MPa, so as to obtain a primary beverage;
(5) Filling the primary beverage at 80deg.C with a filling machine, sealing, sterilizing at 121deg.C for 20min, and cooling to 40deg.C to obtain the health beverage.
The sweetener is a mixture of honey and xylitol, wherein the mass ratio of the honey to the xylitol is 3:2.
The stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is 2:3.
The composite emulsifier is prepared by the following method:
S1, adding 10 parts by weight of pea protein powder into 100 parts by weight of water, stirring at room temperature for 30min at a rotating speed of 800rpm, then adding 1mol/L sodium hydroxide aqueous solution to adjust the pH to 12, continuously stirring for 30min, finally heating at 85 ℃ for 30min, cooling to room temperature after finishing, adjusting the pH to 7.4 by using 1mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
S2, adding 20 parts by weight of 2wt% surfactant aqueous solution into 10 parts by weight of 2wt% high methoxyl pectin aqueous solution, stirring at room temperature at a rotating speed of 1000rpm for 60min, then adding 1 part by weight of the pea protein isolate, continuously stirring for 60min, then adding 5 parts by weight of 1wt% curcumin ethanol solution, continuously stirring for 30min, finally regulating the pH to 3.2 by using 1mol/L hydrochloric acid, centrifuging, pouring out supernatant, and then performing freeze drying to obtain the composite emulsifier.
The surfactant is a mixture of rhamnolipid and tea saponin, wherein the mass ratio of the rhamnolipid to the tea saponin is 3:1.
Example 7
A health beverage is prepared by the following steps:
(1) Soaking semen Juglandis in water for 3 hr, taking out, peeling with peeling machine, soaking in 0.1wt% sodium citrate water solution for 6 hr, taking out, and draining to obtain peeled semen Juglandis;
(2) Peeling walnut kernels and 85 ℃ water according to a feed liquid ratio of 1g: adding 6mL of the mixture into a colloid mill for pulping, and separating pulp and residue of the obtained pulp by using a 160-mesh screen to obtain walnut milk;
(3) Adding 100 parts of water into 6 parts of sweetener, 3.5 parts of plant active matter, 0.5 part of composite emulsifier and 0.5 part of stabilizer, uniformly mixing, adding 50 parts of walnut milk, and uniformly mixing to obtain a walnut milk mixture;
(4) Heating the walnut milk mixture to 75 ℃, and then carrying out twice homogenization treatment, wherein the pressure of primary homogenization is 22MPa, and the pressure of secondary homogenization is 35MPa, so as to obtain a primary beverage;
(5) Filling the primary beverage at 80deg.C with a filling machine, sealing, sterilizing at 121deg.C for 20min, and cooling to 40deg.C to obtain the health beverage.
The sweetener is a mixture of honey and xylitol, wherein the mass ratio of the honey to the xylitol is 3:2.
The stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is 2:3.
The composite emulsifier is prepared by the following method:
S1, adding 10 parts by weight of pea protein powder into 100 parts by weight of water, stirring at room temperature for 30min at a rotating speed of 800rpm, then adding 1mol/L sodium hydroxide aqueous solution to adjust the pH to 12, continuously stirring for 30min, finally heating at 85 ℃ for 30min, cooling to room temperature after finishing, adjusting the pH to 7.4 by using 1mol/L hydrochloric acid, centrifuging, taking precipitate, and freeze-drying to obtain pea protein isolate;
S2, adding 20 parts by weight of 2wt% surfactant aqueous solution into 10 parts by weight of 2wt% high methoxyl pectin aqueous solution, stirring at room temperature at a rotating speed of 1000rpm for 60min, then adding 1 part by weight of the pea protein isolate, continuously stirring for 60min, then adding 5 parts by weight of 1wt% curcumin ethanol solution, continuously stirring for 30min, finally regulating the pH to 3.2 by using 1mol/L hydrochloric acid, centrifuging, pouring out supernatant, and then performing freeze drying to obtain the composite emulsifier.
The surfactant is a mixture of rhamnolipid and tea saponin, wherein the mass ratio of the rhamnolipid to the tea saponin is 3:1.
The plant active matter is prepared by the following method:
crushing dried syzygium jambos, tartary buckwheat and olive kernels, sieving with a 60-mesh sieve, and uniformly mixing according to the mass ratio of 3:3:5 to obtain raw material powder; the raw material powder is prepared by the following steps of: adding 8mL of water, performing ultrasonic extraction at 65deg.C for 1h, wherein ultrasonic power is 150W, filtering to obtain filtrate I and residue I, concentrating filtrate I, and freeze drying to obtain active substance I; filtering residues I according to a feed liquid ratio of 1g:5mL is added into 70wt% isopropanol water solution to soak for 0.5h, then microwave extraction is carried out for 3min at 600W, filtrate II is obtained after filtration, filtrate II is concentrated and freeze-dried to obtain active matter II, and the active matter I and the active matter II are combined to obtain the plant active matter. The antioxidant activity of the health beverage of example 7 was measured according to the method of test example 2, and its superoxide anion radical scavenging rate was 83.9%.
Test example 1
Stability evaluation: and judging the suspension stability of the beverage according to the layering height by adopting a centrifugal method. Taking 25mL of the health-care beverage prepared in the example, pouring the health-care beverage into a centrifugal cup, centrifuging for 15min at 3000r/min, reading the total height of the emulsion and the layering height of the emulsion of the centrifugal cup, and calculating the stability coefficient:
R＝1-h1/h0×100％
Wherein R represents a stability coefficient,%; h 1 represents the delamination height, mL; h 0 represents the total height of the emulsion, mL.
TABLE 1 stability test results
| Stability factor R/% | |
| Example 1 | 80.6 |
| Example 2 | 84.0 |
| Example 4 | 92.0 |
| Example 5 | 92.4 |
| Example 6 | 94.8 |
The above results show that compared with example 1, the stability of example 2 is better, and it is mainly possible that high methoxy pectin can interact with pea protein isolate through electrostatic interaction, resulting in an increase in net charge amount on the surface of the composite emulsifier and the surface of emulsion droplets, thereby increasing repulsive force between droplets, effectively preventing emulsion droplets from aggregating and reducing droplet size, and further improving the stability of the beverage. Compared with example 2, the stability of examples 4-6 is remarkably improved, probably because the surfactant is adopted to perform functionalization to obtain the composite emulsifier, and because the surfactant can effectively reduce the surface tension between the grease and the liquid in the walnut milk, the surfactant can be more effectively adsorbed on oil drops, more hydrophobic groups are provided for the composite emulsifier, nonspecific combination can be generated in bulk phase solution through hydrophobic action, further expansion of protein molecules on interfaces is promoted, the interface activity is increased, the formed interfaces have relatively stable elasticity, thus interface film breakage is prevented, and the remarkable improvement of stability is promoted. In example 6, both rhamnolipid and tea saponin are used as surfactants, and compared with the single rhamnolipid or tea saponin in examples 4 and 5, the stability is better, probably because the addition of the tea saponin weakens the charge repulsion of the rhamnolipid due to the stronger hydrophilcity of the rhamnolipid, and promotes the reduction of the charge density of the colloid; the existence of rhamnolipid reduces the steric hindrance effect of the tea saponin, promotes the tea saponin to be inserted into the micelles of the rhamnolipid, and the tea saponin and the rhamnolipid form mixed micelles together, so that the interfacial tension is reduced, the emulsification effect is improved, and the stability of the beverage is improved.
Test example 2
Evaluation of antioxidant Activity: taking 4.5mL of 0.05mol/L Tris-HCl buffer solution with pH value of 8.2, placing the solution into a water bath kettle with the temperature of 25 ℃ for preheating for 15min, taking out the solution, adding 1mL of the health care beverage prepared by the embodiment and 0.5mL of 25mmo1/L pyrogallol solution for uniform mixing, then continuously placing the solution into the water bath kettle with the temperature of 25 ℃ for preserving heat for 5min, adding 1.0mL of 8mo1/L hydrochloric acid solution for stopping the reaction, and measuring absorbance (A 1) at 325nm by using an ultraviolet spectrophotometer. Tris-HCl buffer solution was used as reference solution (A 0). Each set of examples was tested in parallel for 5 sets and averaged. The formula for superoxide anion radical scavenging rate was as follows:
Superoxide anion radical clearance (%) = (a 0-A1)/A0 ×100%
TABLE 2 antioxidant Activity test results
| Superoxide anion radical scavenging (%) | |
| Example 3 | 71.3 |
| Example 4 | 75.6 |
| Example 5 | 76.2 |
| Example 6 | 78.1 |
The above results show that the oxidation resistance of examples 4 to 6 is more excellent than that of example 3, and it is mainly possible that both rhamnolipid and tea saponin are natural surfactants, and the rhamnolipid and tea saponin have higher surface activity and also have stronger oxidation resistance, so that the oxidation resistance of the beverage is effectively improved while the surface tension is reduced and the stability of the beverage is improved.
Claims (6)
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| Title |
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| Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants;Qing Guo等;《LWT-Food Science and Technology》;20210913;第2页左栏第4段 * |
| Qing Guo等.Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants.《LWT-Food Science and Technology》.2021,第2页左栏第4段. * |
| 超声波辅助提取桦褐孔菌子实体中多糖和三萜;胡涛等;《食品科技》;20120220;第216页左栏第2段 * |
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