CN107801784A - A kind of vegetable protein beverage and preparation method thereof - Google Patents
A kind of vegetable protein beverage and preparation method thereof Download PDFInfo
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- CN107801784A CN107801784A CN201710980688.8A CN201710980688A CN107801784A CN 107801784 A CN107801784 A CN 107801784A CN 201710980688 A CN201710980688 A CN 201710980688A CN 107801784 A CN107801784 A CN 107801784A
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- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 42
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 43
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 43
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 43
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- 239000002562 thickening agent Substances 0.000 claims abstract description 5
- 235000018102 proteins Nutrition 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 18
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 14
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 8
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 8
- 235000019750 Crude protein Nutrition 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000003208 petroleum Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 238000007781 pre-processing Methods 0.000 claims description 4
- 239000013049 sediment Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 238000010992 reflux Methods 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 26
- 230000003115 biocidal effect Effects 0.000 description 9
- 238000005119 centrifugation Methods 0.000 description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 101710138460 Leaf protein Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005549 size reduction Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- -1 sucrose fatty ester Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B70/00—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B70/00—Preservation of non-alcoholic beverages
- A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
- A23J1/007—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials from leafy vegetables, e.g. alfalfa, clover, grass
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供了一种植物蛋白饮料，其由以下重量百分比的组分制成：大豆蛋白15‑20％，卷心菜蛋白10‑15％，稳定剂0.2‑0.5％，糖5‑6％，乳化剂0.1‑0.4％，增稠剂0.3‑0.6％，其余为水。本发明还提供了该植物蛋白饮料的制备方法。本发明所提供的植物蛋白饮料不但具有丰富的营养价值，还具有较好的抗氧化、抗菌功效和稳定性。The invention provides a vegetable protein beverage, which is made of the following components in weight percentage: soybean protein 15-20%, cabbage protein 10-15%, stabilizer 0.2-0.5%, sugar 5-6%, emulsifier 0.1‑0.4%, thickener 0.3‑0.6%, and the rest is water. The invention also provides a preparation method of the vegetable protein drink. The vegetable protein beverage provided by the invention not only has rich nutritional value, but also has better anti-oxidation, antibacterial effects and stability.
Description
Technical field
The present invention relates to a kind of vegetable protein beverage and preparation method thereof.
Background technology
Vegetable protein beverage is for primary raw material (such as soybean, peanut, almond, walnut kernel, coconut palm with plant kernel, pulp etc.
Son, ear of maize), the processed manufactured emulsion liquid drink based on vegetable protein.Vegetable protein beverage be free of or only contain compared with
Few cholesterol, rich in protein, amino acid and appropriate unrighted acid, nutritional ingredient is more complete, therefore deep by consumer
Welcome.In recent years, vegetable protein beverage started to show up prominently on the beverage market in China, and its main cause is with life
Horizontal continuous improvement and the continuous enhancing of health perception, consumer's soda to quench one's thirst of being relieved summer heat from simple satisfaction progressively turn
To nutrition, health care, the requirement of function, this is also that soft drink development is inevitable.At present, the vegetable protein beverage in China every year with
30% speed increases, it may be said that vegetable protein beverage is in a development best period, and the is introduced from Guangdong at the beginning of the eighties
So far, the country has thousands of soymilk processing factories to one soy milk production line.And China's plant protein resource is from north to the South Pole
Abundant, by taking soybean as an example, China is one of soybean producing country of the world four, thus development vegetable protein beverage be suitable for China,
Improve a supplement measure of national protein intake.
Chinese patent application CN201610084572.1 discloses a kind of lactobacillus-fermented vegetable protein beverage and its preparation
Method, described lactobacillus-fermented vegetable protein milk beverage is by comprising the following steps method：Including step 1, prepare fermentation base-material；
Step 2, lactobacillus-fermented vegetable protein beverage is prepared, i.e., diluted base-material described in step 1, add sucrose, stabilizer, tart flavour
Agent, homogeneous obtains lactobacillus-fermented vegetable protein beverage after essence acid adjustment.The invention is although nutritious, but effect is more single
One, and stability is bad.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of vegetable protein beverage, and it not only has abundant nutriture value
Value, also there is preferable anti-oxidant, antibiotic effect and stability.
In order to solve the above technical problems, the technical scheme is that：
A kind of vegetable protein beverage, it is made up of following components in percentage by weight：Soybean protein 15-20%, cabbage
Protein 10-15%, stabilizer 0.2-0.5%, sugared 5-6%, emulsifying agent 0.1-0.4%, thickener 0.3-0.6%, remaining is water.
Further, the preparation process of the cabbage albumen is：
1) it is placed in after cabbage is cleaned in baking oven and constant weight is dried at 60 DEG C, crushed after taking-up, is obtained after crossing 60 mesh sieves
Cabbage dry powder；
2) cabbage dry powder is added in petroleum ether, flows back 6 hours after being heated to reflux temperature, be placed in filter residue after filtering
In baking oven, constant weight is dried at 60 DEG C and obtains pre-processing cabbage dry powder；
3) pretreatment cabbage dry powder adding in sodium hydroxide solution, constant temperature extracts 4 hours and obtains extract solution at 60 DEG C,
Extract solution is filtrated to get filtrate, filtrate is sunk with being centrifuged 15 minutes under 5000rpm rotating speeds after salt acid for adjusting pH value to 5.0
Starch, sediment is freeze-dried to constant weight and obtains cabbage crude protein；
4) by cabbage crude protein successively with 8000 molecular weight and the ultrafiltration membrance filter of 12000 molecular weight, freeze-drying is extremely
Cabbage albumen is obtained after constant weight.
Further, in the step 2), the weight ratio of cabbage dry powder and petroleum ether is 1:1.
Further, in the step 3), the mass fraction of sodium hydroxide solution is 3%, pretreatment cabbage dry powder with
The weight ratio of sodium hydroxide solution is 1:22.
Further, the stabilizer by etc. weight sodium carboxymethylcellulose and propylene glycol alginate mix.
Further, the sugar is white granulated sugar.
Further, the emulsifying agent is sucrose fatty ester.
Further, the thickener is carragheen.
Further, the water is pure water.
Another technical problem to be solved by the present invention is that provide the preparation method of above-mentioned vegetable protein beverage.
In order to solve the above technical problems, technical scheme is：
A kind of preparation method of vegetable protein beverage, comprises the following steps：
Weigh each component by weight percentage, by sugar with its etc. weight water dissolving after be filtrated to get liquid glucose, by liquid glucose
Mixed with other components and remaining water, the homogenizer homogenization of 25MPa pressure is used after being stirred at 60 DEG C, after taking-up
Handled 10 seconds with board-like 100 DEG C of sterilizer, Sterile vacuum is filling when being cooled to 10 DEG C obtains vegetable protein beverage.
Compared with prior art, the invention has the advantages that：
(1) soybean protein is a kind of vegetable protein, and its amino acid composition is close with milk protein, except methionine omits
Low outer, remaining essential amino acids content is relatively abundant, can be equal on nutritive value with animal protein, on gene structure also most
It is the phytoprotein of most nutrition close to human amino acid, the present invention is that key component has the battalion enriched using soybean protein
Support value.
(2) cabbage contains abundant leaf protein, and the present invention passes through cabbage successively to be cleaned, dries, crushing, using oil
Extract to obtain crude protein by sodium hydroxide after ether pretreatment, then with milipore filter carry out Purification by filtration handle to obtain purity it is higher
Cabbage albumen, it not only contains very high nutritive value, also has very strong antioxidation activity and bacteriostatic activity, therefore can be big
Width improves the anti-oxidation efficacy and antibiotic effect of vegetable protein beverage.
(3) sodium carboxymethylcellulose and propylene glycol alginate are respectively provided with stronger stability, the two and use can produce collaboration
Effect, so as to greatly improve the stability of vegetable protein beverage；In addition, propylene glycol alginate can also effectively improve soybean protein and
The dispersiveness of cabbage albumen, so as to further improve the anti-oxidation efficacy and antibiotic effect of vegetable protein beverage.
Embodiment
The present invention is described in detail below in conjunction with specific embodiment, herein schematic description and description of the invention
For explaining the present invention, but it is not as a limitation of the invention.
Embodiment 1-4
Vegetable protein beverage is prepared according to the ratio of table 1 (by weight percentage)：
Table 1
Embodiment 1-4 preparation method comprises the following steps：
1) it is placed in after cabbage is cleaned in baking oven and constant weight is dried at 60 DEG C, crushed after taking-up, is obtained after crossing 60 mesh sieves
Cabbage dry powder；
2) cabbage dry powder is added in petroleum ether, the weight ratio of cabbage dry powder and petroleum ether is 1:1, it is heated to flowing back
Flow back 6 hours after temperature, filter residue is placed in baking oven after filtering, constant weight is dried at 60 DEG C and obtains pre-processing cabbage dry powder；
3) cabbage dry powder will be pre-processed to add in the sodium hydroxide solution that mass fraction is 3%, pretreatment cabbage does
The weight of powder and sodium hydroxide solution ratio is 1:Constant temperature is extracted 4 hours and obtains extract solution at 22,60 DEG C, and extract solution is filtrated to get
Filtrate, filtrate is obtained into sediment with being centrifuged 15 minutes under 5000rpm rotating speeds after salt acid for adjusting pH value to 5.0, sediment is cold
It is lyophilized dry to obtain cabbage crude protein to constant weight；
4) by cabbage crude protein successively with 8000 molecular weight and the ultrafiltration membrance filter of 12000 molecular weight, freeze-drying is extremely
Cabbage albumen is obtained after constant weight.
5) weigh each component by weight percentage, by white granulated sugar with its etc. weight dissolved in purified water after be filtrated to get sugar
Liquid, liquid glucose is mixed with other components and remaining pure water, it is equal with the homogenizer of 25MPa pressure after being stirred at 60 DEG C
Matter processing, handled 10 seconds with board-like 100 DEG C of sterilizer after taking-up, Sterile vacuum is filling when being cooled to 10 DEG C obtains vegetable protein drink
Material.
Comparative Examples 1
Do not include cabbage albumen in component, other components and preparation method are same as Example 4.
Comparative Examples 2
Do not include sodium carboxymethylcellulose in component, other components and preparation method are same as Example 4.
Comparative Examples 3
Do not include propylene glycol alginate in component, other components and preparation method are same as Example 4.
Comparative example
Comparative example is the embodiment 1 of Application No. CN201610084572.1 Chinese patent.
Experimental example one：Anti-oxidation efficacy is tested
Determine the TAC of each vegetable protein beverage by FRAP methods, TAC is higher show it is anti-oxidant
Effect is better, and test result is as shown in table 2：
| TAC (mmolTrolox/100mL) | |
| Embodiment 1 | 0.1389 |
| Embodiment 2 | 0.1383 |
| Embodiment 3 | 0.1370 |
| Embodiment 4 | 0.1402 |
| Comparative Examples 1 | 0.1044 |
| Comparative Examples 2 | 0.1393 |
| Comparative Examples 3 | 0.1217 |
| Comparative example | 0.1008 |
Table 2
As seen from Table 2, it is many to be above comparative example for 1-4 of embodiment of the present invention TAC, shows the present invention
It is best with preferable anti-oxidation efficacy, the anti-oxidation efficacy of wherein embodiment 4.Comparative Examples 1-3 constituent part and reality
It is different to apply example 4, wherein, the TAC of Comparative Examples 1 is greatly reduced, and it is to improve anti-oxidant work(to illustrate cabbage albumen
The principal element of effect；The TAC of Comparative Examples 2 maintains an equal level with embodiment 1-4, illustrates that sodium carboxymethylcellulose resists
Oxidation efficiency does not influence substantially；The TAC of Comparative Examples 3 slightly reduces, and illustrates that propylene glycol alginate can be effective
Improve the dispersiveness of cabbage albumen.
Experimental example two：Antibiotic effect is tested
Each vegetable protein beverage is tested respectively to common microbiological-saccharomycete, staphylococcus aureus, black song in food
Mould, mould bacteriostasis rate, bacteriostasis rate is higher to show that antibiotic effect is stronger, and test result is as shown in table 3：
Table 3
As seen from Table 3,1-4 of the embodiment of the present invention to saccharomycete, staphylococcus aureus, aspergillus niger, mould it is antibacterial
It is many that rate is above comparative example, shows that the present invention has a preferable antibiotic effect, the antibiotic effect of wherein embodiment 4 is best.Ginseng
Constituent part than embodiment 1-3 is different from embodiment 4, wherein, the bacteriostasis rate of Comparative Examples 1 is greatly reduced, and illustrates to roll up the heart
Dish albumen is the principal element for improving antibiotic effect；The bacteriostasis rate of Comparative Examples 2 maintains an equal level with embodiment 1-4, illustrates carboxymethyl
Sodium cellulosate does not influence substantially on antibiotic effect；The bacteriostasis rate of Comparative Examples 3 has small size reduction, illustrates propylene glycol alginate
Effectively improve the dispersiveness of cabbage albumen.
Experimental example three：Stability test
By centrifuge tube drying to constant weight, moved to after each vegetable protein beverage is weighed into 35g respectively in centrifuge tube, 4000rpm
Centrifuged 30 minutes under rotating speed, remove upper strata oil reservoir and clear liquid, the centrifuge tube containing precipitation is inverted, weighs, calculates after 3 hours
Centrifugation rate, centrifugation rate=(centrifuge tube weight before centrifuge tube weight-test after test)/35g × 100%, centrifugation are heavy
Shallow lake rate is lower to show that stability is better, and test result is as shown in table 4：
| Centrifugation rate (%) | |
| Embodiment 1 | 0.33 |
| Embodiment 2 | 0.35 |
| Embodiment 3 | 0.36 |
| Embodiment 4 | 0.31 |
| Comparative Examples 1 | 0.34 |
| Comparative Examples 2 | 0.95 |
| Comparative Examples 3 | 0.98 |
| Comparative example | 2.44 |
Table 4
As seen from Table 4, it is many to be below comparative example for 1-4 of embodiment of the present invention centrifugation rate, shows tool of the present invention
There is preferable stability.Comparative Examples 1-3 constituent part is different from embodiment 4, wherein, the centrifugation of Comparative Examples 1 is sunk
Shallow lake rate maintains an equal level with embodiment 1-4, illustrates that cabbage albumen does not influence substantially on stability；The centrifugation of Comparative Examples 2,3 is sunk
Shallow lake rate has to be risen by a small margin, illustrates that sodium carboxymethylcellulose and propylene glycol alginate can effectively improve stability.
The above-described embodiments merely illustrate the principles and effects of the present invention, not for the limitation present invention.It is any ripe
Know the personage of this technology all can carry out modifications and changes under the spirit and scope without prejudice to the present invention to above-described embodiment.Cause
This, those of ordinary skill in the art is complete without departing from disclosed spirit and institute under technological thought such as
Into all equivalent modifications or change, should by the present invention claim be covered.
Claims (10)
- A kind of 1. vegetable protein beverage, it is characterised in that：It is made up of following components in percentage by weight：Soybean protein 15- 20%, cabbage protein 10-15%, stabilizer 0.2-0.5%, sugared 5-6%, emulsifying agent 0.1-0.4%, thickener 0.3- 0.6%, remaining is water.
- A kind of 2. vegetable protein beverage according to claim 1, it is characterised in that：The preparation process of the cabbage albumen For：1) it is placed in after cabbage is cleaned in baking oven and constant weight is dried at 60 DEG C, crushed after taking-up, obtains rolling up the heart after crossing 60 mesh sieves Dried vegetable powder；2) cabbage dry powder is added in petroleum ether, is flowed back 6 hours after being heated to reflux temperature, filter residue is placed in baking oven after filtering In, constant weight is dried at 60 DEG C and obtains pre-processing cabbage dry powder；3) pretreatment cabbage dry powder is added in sodium hydroxide solution, constant temperature extracts 4 hours and obtains extract solution at 60 DEG C, will carry Take liquid to be filtrated to get filtrate, filtrate is precipitated with being centrifuged 15 minutes under 5000rpm rotating speeds after salt acid for adjusting pH value to 5.0 Thing, sediment is freeze-dried to constant weight and obtains cabbage crude protein；4) cabbage crude protein is freeze-dried to constant weight successively with 8000 molecular weight and the ultrafiltration membrance filter of 12000 molecular weight After obtain cabbage albumen.
- A kind of 3. vegetable protein beverage according to claim 2, it is characterised in that：In the step 2), cabbage dry powder Weight ratio with petroleum ether is 1:1.
- A kind of 4. vegetable protein beverage according to claim 3, it is characterised in that：In the step 3), sodium hydroxide is molten The mass fraction of liquid is 3%, and the weight ratio for pre-processing cabbage dry powder and sodium hydroxide solution is 1:22.
- A kind of 5. vegetable protein beverage according to claim 4, it is characterised in that：The stabilizer by etc. weight carboxylic first Base sodium cellulosate and propylene glycol alginate mix.
- A kind of 6. vegetable protein beverage according to claim 5, it is characterised in that：The sugar is white granulated sugar.
- A kind of 7. vegetable protein beverage according to claim 6, it is characterised in that：The emulsifying agent is sucrose-fatty Ester.
- A kind of 8. vegetable protein beverage according to claim 7, it is characterised in that：The thickener is carragheen.
- A kind of 9. vegetable protein beverage according to claim 8, it is characterised in that：The water is pure water.
- A kind of 10. preparation method of vegetable protein beverage according to claim 1~9 any one, it is characterised in that：Bag Include following steps：Weigh each component by weight percentage, by sugar with its etc. weight water dissolving after be filtrated to get liquid glucose, by liquid glucose and its His component and the mixing of remaining water, the homogenizer homogenization of 25MPa pressure is used after stirring at 60 DEG C, plate is used after taking-up 100 DEG C of formula sterilizer is handled 10 seconds, and Sterile vacuum is filling when being cooled to 10 DEG C obtains vegetable protein beverage.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349355A (en) * | 2018-11-30 | 2019-02-19 | 浙江海洋大学 | A kind of compound vegetable protein beverage and preparation method thereof |
| CN117918427A (en) * | 2024-03-08 | 2024-04-26 | 海南白玉香健康产业有限公司 | Super-concentrated thick coconut milk plant protein beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246994A (en) * | 2010-12-23 | 2011-11-23 | 东莞市德亨饮料食品有限公司 | A kind of double hemp seed vegetable protein beverage and preparation method thereof |
| CN102599440A (en) * | 2012-04-12 | 2012-07-25 | 中国科学院新疆理化技术研究所 | Chickpea proteinic nutrition powder and preparation method thereof |
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2017
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246994A (en) * | 2010-12-23 | 2011-11-23 | 东莞市德亨饮料食品有限公司 | A kind of double hemp seed vegetable protein beverage and preparation method thereof |
| CN102599440A (en) * | 2012-04-12 | 2012-07-25 | 中国科学院新疆理化技术研究所 | Chickpea proteinic nutrition powder and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349355A (en) * | 2018-11-30 | 2019-02-19 | 浙江海洋大学 | A kind of compound vegetable protein beverage and preparation method thereof |
| CN117918427A (en) * | 2024-03-08 | 2024-04-26 | 海南白玉香健康产业有限公司 | Super-concentrated thick coconut milk plant protein beverage and preparation method thereof |
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