CN102613646B - Grape seed protein beverage and processing method thereof - Google Patents

Abstract

The invention discloses a grape seed protein beverage and a processing method thereof. The grape seed protein beverage is prepared through processes such as raw material treatment, blending, homogenization, degassing, and sterilization. The product is rich in natural grape seed protein, anthocyanins, unsaturated fatty acids, multivitamins, calcium, iron and other trace elements, etc. It is flavored with almond wood kernels, does not contain cholesterol, does not add flavor, but has protein drinks and The unique mellow fragrance of nuts not only has a delicate taste, but also has the health care functions of beautifying and nourishing the skin, lowering blood lipids, and prolonging life.

Description

Grape seed protein drink and its processing method

technical field

The invention relates to a grape seed protein beverage and a processing method thereof.

Background technique

Grape planting is a very important industry in the economic industry. In recent years, the grape planting industry in my country has developed very fast, and 80% of the grapes are used for winemaking. A large number of grape seeds will be produced at the same time as winemaking. Grape seeds contain a lot of nutrients and health substances such as fat, protein, carbohydrates and anthocyanins. At present, the development and utilization of grape seeds has attracted widespread attention at home and abroad, but it is mainly concentrated on the extraction and utilization of grape seed oil and anthocyanins. Grape seed cakes rich in anthocyanin grape seed protein have been Failure to make good use of them results in a waste of resources. Grape seed protein is a high-quality protein that contains 8 kinds of amino acids necessary for the human body. According to calculations, the grape seed cake after oil extraction contains 13%-16% protein, while the protein content in the grape seed cake after shelling and deoiling reaches more than 30%.

Contents of the invention

The purpose of the present invention is to provide a method for producing grape seed protein beverage by using grape seed cake and the grape seed protein beverage obtained by the method.

Grape seed protein beverage of the present invention is obtained by the following method:

Raw material handling:

Soak and refine the deoiled grape seed meal: add 2 to 5 times of water to the grape seed meal by weight and refine at 60-95°C.

Use a centrifuge to perform centrifugal separation at a speed of 2000-3000 r/min, remove the skin and residue to obtain grape seed pulp.

Take the almond kernels and bake at a high temperature of 100-130°C for 10-20 minutes, add 5-10 times the weight of the almond kernels, and a sodium bicarbonate solution with a concentration of 0.1-0.8% by weight at a temperature of 50-60°C Soak for 7 to 24 hours to make the almonds fully absorb water and swell to increase the pulp yield during pulping.

Rinse the soaked almonds with clean water, drain, add water in an amount 5 to 10 times the weight of the almonds before soaking, and perform pulping at 60 to 95° C. to obtain almond pulp.

The fineness of the above-mentioned refining is preferably 0.5mm or less, preferably 0.05-0.5mm.

Blending: Take 5-30 parts by weight of grape seed pulp, 1-10 parts by weight of almond pulp, 5-7 parts by weight of sucrose, 0.1-0.5 parts by weight of emulsification stabilizer, mix and adjust the pH value to 6.7-7.3, and then Add water to make the total volume 100 parts by weight.

Homogenization: Homogenization at 65-90°C and pressure 15-50Mpa.

Degassing: Degassing under 0.06-0.1MPa negative pressure for 6-8 seconds.

Sterilize at 115-125° C. for 10-15 minutes to obtain the grape seed protein beverage of the present invention.

The above emulsion stabilizers are: 0.1-0.5 parts by weight of sucrose fatty acid ester, 0.1-0.5 parts by weight of glyceryl monostearate, 0.02-0.1 parts by weight of sodium alginate, 0.05-0.3 parts by weight of sodium carboxymethylcellulose, six 0.01-0.08 parts by weight of sodium metaphosphate, and 0.005-0.02 parts by weight of β-cyclodextrin.

The present invention uses deoiled grape seed meal and almonds as main raw materials to process, blend, homogenize, degas, sterilize and other processes. The product is rich in natural grape seed protein, anthocyanin, unsaturated fatty acid, A variety of vitamins and trace elements such as calcium and iron are flavored with almonds. It does not contain cholesterol and flavors, but it has the unique mellow aroma of protein drinks and nuts. Health functions of blood fat and prolonging life.

Detailed ways

Example 1: Take the deoiled grape seed meal and add 2 times of water by weight to refine at 90°C. The fineness of the refinement is below 0.5mm. Centrifuge with a centrifuge at a speed of 2000r/min to remove Grape seed pulp is obtained from the skin and slag; the almond kernels are baked at 120°C for 10 minutes, and 10 times the weight of the almond kernels is added to obtain a sodium bicarbonate solution with a concentration of 0.5% by weight and soaked at a temperature of 50°C for 12 hour, rinse the soaked almond wood 3 times with clear water, drain, add water in an amount 5 times the weight of the almond wood kernel before soaking, and refine at 80°C, and the fineness of the pulp reaches below 0.25mm to obtain Almond pulp, by weight 30 parts of grape seed pulp, 5 parts by weight of almond pulp, 5 parts by weight of sucrose, 0.2 parts by weight of emulsification stabilizer, mix and adjust the pH value at 6.7, add water to make the total volume 100 parts by weight. Homogenize at 80°C under a pressure of 30Mpa, degas under a negative pressure of 0.07MPa for 6-8 seconds, and sterilize at 115°C for 10 minutes to obtain the grape seed protein beverage of the present invention.

The emulsion stabilizer is prepared as follows: 0.1 part by weight of sucrose fatty acid ester, 0.1 part by weight of glycerol monostearate, 0.05 part by weight of sodium alginate, 0.05 part by weight of sodium carboxymethylcellulose, and 0.05 part by weight of sodium hexametaphosphate , 0.01 parts by weight of β-cyclodextrin.

Embodiment 2: Take the grape seed meal after deoiling and add 5 times of water by weight to refine at 75°C. The fineness of the refinement reaches below 0.3mm. Centrifuge at a speed of 2200r/min with a centrifuge to remove Grape seed pulp is obtained from the skin and slag; the almond kernels are baked at a high temperature of 100°C for 20 minutes, and 10 times the weight of the almond kernels is added to the sodium bicarbonate solution with a concentration of 0.8% by weight and soaked at a temperature of 60°C After 8 hours, rinse the soaked almond kernels with water 4 times, drain, add water to 8 times the weight of the almond kernels before soaking, and refine at 75°C. The fineness of the pulp reaches below 0.25mm Obtain almond pulp: 10 parts by weight of grape seed pulp, 5 parts by weight of almond pulp, 7 parts by weight of sucrose, and 0.5 parts by weight of emulsification stabilizer, mix and adjust the pH value at 7.3, then add water to make the total volume 100 parts by weight; homogenize at 75°C under a pressure of 50Mpa, degas under a negative pressure of 0.08MPa for 8 seconds, and sterilize at 120°C for 15 minutes to obtain the grape seed protein beverage of the present invention.

The emulsion stabilizer is: 0.5 parts by weight of sucrose fatty acid ester, 0.1 part by weight of glyceryl monostearate, 0.02 parts by weight of sodium alginate, 0.05 parts by weight of sodium carboxymethylcellulose, 0.08 parts by weight of sodium hexametaphosphate, 0.01 parts by weight of β-cyclodextrin.

Example 3: Take the deoiled grape seed meal and add 4 times the water by weight, soak it at 60°C for 1 hour, refine the pulp, and use a centrifuge to perform centrifugal separation at a speed of 2600r/min, remove the skin and residue to obtain grape seeds Pulp pulp: take the almonds and bake them at a high temperature of 130°C for 10 minutes, add 8 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.8% by weight at a temperature of 60°C for 18 hours. Rinse the almond kernels with clear water for 4 times, drain, add water to 7 times the weight of the almond kernels before soaking, and refine at 60°C. Take 30 parts by weight of grape seed pulp, 5 parts by weight of almond pulp, 7 parts by weight of sucrose, and 0.3 parts by weight of emulsification stabilizer, mix and adjust the pH value to 6.8, add water to make the total volume 100 parts by weight; Homogenize at 70°C under a pressure of 40Mpa, degas under a negative pressure of 0.06MPa for 6 seconds, and sterilize at 125°C for 15 minutes to obtain the grape seed protein beverage of the present invention.

Described emulsion stabilizer is: 0.5 weight portion of sucrose fatty acid ester, 0.5 weight portion of glyceryl monostearate, 0.02 weight portion of sodium alginate, 0.05 weight portion of sodium carboxymethylcellulose, sodium hexametaphosphate 0.05 parts by weight, 0.01 parts by weight of β-cyclodextrin.

Example 4: Take the deoiled grape seed meal and add 5 times of water by weight, soak it at 95°C for 2 hours, refine the pulp, and use a centrifuge to perform centrifugal separation at a speed of 2800r/min, remove the skin and residue to obtain the grape seed meal pulp; take the almonds and bake them at a high temperature of 100°C for 20 minutes, add 10 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.6% by weight at a temperature of 55°C for 8 hours, and soak the soaked Rinse the almond kernels with clean water for 3 times, drain, add water to 7 times the weight of the almond kernels before soaking, and refine at 95°C. The fineness of the pulping reaches 0.05mm or less to obtain the almond pulp; 5-30 parts by weight of grape seed pulp, 1-10 parts by weight of almond pulp, 6 parts by weight of sucrose, and 0.4 parts by weight of emulsification stabilizer, mixed and adjusted to a pH value of 7, adding water to make the total volume 100 parts by weight Parts: Homogenize at 90°C under a pressure of 50Mpa, degas under a negative pressure of 0.09MPa for 8 seconds, and sterilize at 125°C for 12 minutes to obtain the grape seed protein beverage of the present invention.

The emulsion stabilizer is: 0.3 parts by weight of sucrose fatty acid ester, 0.1 part by weight of glyceryl monostearate, 0.1 part by weight of sodium alginate, 0.3 parts by weight of sodium carboxymethylcellulose, 0.07 parts by weight of sodium hexametaphosphate, 0.02 parts by weight of β-cyclodextrin.

Example 5: Take the deoiled grape seed meal and add 5 times of water by weight, soak at 85°C for 3 hours, and then refine it. The fineness of the slurry should preferably be below 0.18mm, and use a centrifuge at a speed of 3000r/min. Carry out centrifugation, remove the skin and slag to obtain grape seed pulp; take the almond kernels and bake them at a high temperature of 120°C for 15 minutes, add 6 times the weight of the almond kernels, and a sodium bicarbonate solution with a concentration of 0.3% by weight Soak at a temperature of 50°C for 15 hours, rinse the soaked almond kernels with clear water 4 times, drain, add water to 8 times the weight of the almond kernels before soaking, and refine at 90°C. The degree of almond pulp reaches below 0.18mm; get 25 parts by weight of grape seed pulp, 2 parts by weight of almond pulp, 6 parts by weight of sucrose, and 0.5 part by weight of emulsification stabilizer, mix and adjust the pH value at 7.2, then add water Set the volume to a total of 100 parts by weight; homogenize at 65-90°C and pressure 15-50Mpa, degas under negative pressure of 0.06-0.1MPa for 6-8 seconds, and sterilize at 115-125°C for 10- In 15 minutes, the grape seed protein beverage of the present invention was obtained.

The emulsion stabilizer is: 0.4 parts by weight of sucrose fatty acid ester, 0.1 part by weight of glycerol monostearate, 0.1 part by weight of sodium alginate, 0.15 parts by weight of sodium carboxymethylcellulose, 0.05 parts by weight of sodium hexametaphosphate, 0.005 parts by weight of β-cyclodextrin.

Example 6: Take the deoiled grape seed meal and add 2 times the water by weight to refine it at 60°C until the fineness reaches below 0.5mm. Centrifuge with a centrifuge at a speed of 2000r/min to remove the skin and residue Obtain grape seed pulp; take the almonds and bake them at a high temperature of 105°C for 12 minutes, add 5 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.2% by weight at a temperature of 60°C for 10 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds twice with water, drain, add water in an amount 50 times the weight of the almonds before soaking, and refine at 60°C. Fineness reaches below 0.25mm to get almond pulp; get 25 parts by weight of grape seed pulp, 10 parts by weight of almond pulp, 7 parts by weight of sucrose, 0.4 part by weight of emulsification stabilizer, mix and adjust the pH value at 6.7, and then Add water to make the total volume 100 parts by weight; homogenize at 70°C and a pressure of 20Mpa, put in a negative pressure of 0.065MPa for 7 seconds, and sterilize at 115°C for 15 minutes to obtain the grape seed protein of the present invention drinks.

The emulsion stabilizer is: 0.25 parts by weight of sucrose fatty acid ester, 0.5 parts by weight of glyceryl monostearate, 0.05 parts by weight of sodium alginate, 0.05 parts by weight of sodium carboxymethylcellulose, 0.05 parts by weight of sodium hexametaphosphate, 0.01 parts by weight of β-cyclodextrin.

Example 7: Take the deoiled grape seed meal and add 3.5 times of water by weight to refine it at 85°C until the fineness reaches below 0.25mm. Centrifuge with a centrifuge at a speed of 3000r/min to remove the skin and slag To obtain grape seed pulp; take the almonds and bake them at a high temperature of 125°C for 16 minutes, add 8 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.6% by weight at a temperature of 56°C for 15 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water 4 times, drain, add water to 8 times the weight of the almonds before soaking, and refine at 85°C. Fineness reaches below 0.15mm to obtain almond pulp; get 10 weight parts of grape seed pulp, 10 weight parts of almond pulp, 6 weight parts of sucrose, 0.35 weight part of emulsification stabilizer, mix and adjust the pH value at 6.8, and then Add water to make the total volume 100 parts by weight; homogenize at 85°C and a pressure of 30Mpa, put in a negative pressure of 0.85MPa for 8 seconds, and sterilize at 125°C for 10 minutes to obtain the grape seed protein of the present invention drinks.

The emulsion stabilizer is: 0.4 parts by weight of sucrose fatty acid ester, 0.1 parts by weight of glyceryl monostearate, 0.08 parts by weight of sodium alginate, 0.2 parts by weight of sodium carboxymethylcellulose, 0.05 parts by weight of sodium hexametaphosphate, 0.015 parts by weight of β-cyclodextrin.

Example 8: Take the deoiled grape seed meal and add 4.5 times of water by weight to refine it at 90°C until the fineness reaches below 0.18mm. Centrifuge with a centrifuge at a speed of 2700r/min to remove the skin and slag To obtain grape seed pulp; take the almonds and bake them at a high temperature of 110°C for 14 minutes, add 9 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.8% by weight at a temperature of 58°C for 24 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water 4 times, drain, add water to 6 times the weight of the almonds before soaking, and refine at 90°C. Fineness reaches below 0.15mm to get almond pulp; get 30 weight parts of grape seed pulp, 3 weight parts of almond pulp, 5 weight parts of sucrose, 0.2 weight part of emulsification stabilizer, mix and adjust the pH value at 7, then Add water to make the total volume 100 parts by weight; homogenize at 90°C and pressure of 40Mpa, degas under 0.07MPa negative pressure for 8 seconds, and sterilize at 125°C for 15 minutes to obtain the grape seed protein of the present invention drinks.

Described emulsification stabilizer is: 0.1 weight portion of sucrose fatty acid ester, 0.1 weight portion of glyceryl monostearate, 0.1 weight portion of sodium alginate, 0.25 weight portion of sodium carboxymethylcellulose, 0.05 weight portion of sodium hexametaphosphate, 0.01 parts by weight of β-cyclodextrin.

Example 9: Take the deoiled grape seed meal and add 5 times of water by weight to refine at 80°C until the fineness reaches below 0.35mm. Centrifuge with a centrifuge at a speed of 2400r/min to remove skin and slag Obtain grape seed pulp; take almonds and bake at a high temperature of 120°C for 18 minutes, add 8 times the weight of almonds, and soak in a sodium bicarbonate solution with a concentration of 0.7% by weight at a temperature of 50°C for 10 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water 3 times, drain, add water to 10 times the weight of the almonds before soaking, and refine at 80°C. Fineness reaches below 0.075mm to get almond pulp; get 25 parts by weight of grape seed pulp, 1 part by weight of almond pulp, 5 parts by weight of sucrose, 0.15 part by weight of emulsification stabilizer, mix and adjust the pH value at 7.2, and then Add water to make the total volume 100 parts by weight; homogenize at 80°C and a pressure of 35Mpa, put in a negative pressure of 0.065MPa for 8 seconds, and sterilize at 120°C for 10 minutes to obtain the grape seed protein of the present invention drinks.

The emulsion stabilizer is: 0.45 parts by weight of sucrose fatty acid ester, 0.15 parts by weight of glyceryl monostearate, 0.04 parts by weight of sodium alginate, 0.2 parts by weight of sodium carboxymethylcellulose, 0.08 parts by weight of sodium hexametaphosphate, 0.01 parts by weight of β-cyclodextrin.

Embodiment 10: Take the grape seed meal after deoiling and add 2.5 times of water by weight to refine at 75°C, the fineness reaches below 0.25mm, preferably 0.25mm, and centrifuge at a speed of 2500r/min with a centrifuge, Remove the skin and slag to obtain grape seed pulp; take the almond kernels and bake them at a high temperature of 100-130°C for 12 minutes, add 6 times the weight of the almond kernels, and a sodium bicarbonate solution with a concentration of 0.1-0.8% by weight Soak the almonds at a temperature of 50-60°C for 16 hours to make the almonds fully absorb water and swell, rinse the soaked almonds twice with water, drain, and add water to the almonds according to 10 times the weight of the almonds before soaking Refining is carried out at 75° C., and the fineness of refining reaches below 0.15 mm to obtain almond pulp; 20 parts by weight of grape seed pulp, 10 parts by weight of almond pulp, 6 parts by weight of sucrose, and 0.15 parts by weight of emulsification stabilizer , mix and adjust the pH value at 7.1, add water to make the total volume 100 parts by weight; homogenize at 75°C and pressure 30Mpa, degas under 0.075MPa negative pressure for 7 seconds, and sterilize at 118°C for 14 Minutes, promptly obtain the grape seed protein drink of the present invention.

The emulsion stabilizer is: 0.3 parts by weight of sucrose fatty acid ester, 0.45 parts by weight of glyceryl monostearate, 0.05 parts by weight of sodium alginate, 0.2 parts by weight of sodium carboxymethylcellulose, 0.05 parts by weight of sodium hexametaphosphate, 0.02 parts by weight of β-cyclodextrin.

Example 11: Take the deoiled grape seed meal and add 5 times of water by weight to refine it at 75°C until the fineness is less than 0.325mm. Centrifuge at a speed of 2500r/min with a centrifuge to remove the skin and slag To obtain grape seed pulp; take the almonds and bake them at a high temperature of 125°C for 15 minutes, add 5 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.3% by weight at a temperature of 55°C for 12 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water 4 times, drain, add water to 5 times the weight of the almonds before soaking, and refine at 75°C. Fineness reaches below 0.075mm to obtain almond pulp; get 15 parts by weight of grape seed pulp, 1 part by weight of almond pulp, 6 parts by weight of sucrose, 0.15 parts by weight of emulsification stabilizer, mix and adjust the pH value at 6.9, and then Add water to make the total volume 100 parts by weight; homogenize at 80°C and a pressure of 40Mpa, put in a negative pressure of 0.08MPa for 7 seconds, and sterilize at 120°C for 15 minutes to obtain the grape seed protein of the present invention drinks.

The emulsion stabilizer is: 0.45 parts by weight of sucrose fatty acid ester, 0.15 parts by weight of glycerol monostearate, 0.06 parts by weight of sodium alginate, 0.08 parts by weight of sodium carboxymethylcellulose, 0.05 parts by weight of sodium hexametaphosphate, 0.008 parts by weight of β-cyclodextrin.

Example 12: Take the deoiled grape seed meal and add 3.5 times of water by weight to refine it at 90°C until the fineness reaches below 0.25mm. Centrifuge with a centrifuge at a speed of 2300r/min to remove the skin and slag Obtain grape seed pulp; take almonds and bake at a high temperature of 130°C for 15 minutes, add 7 times the weight of almonds, and soak in a sodium bicarbonate solution with a concentration of 0.6% by weight at a temperature of 60°C for 18 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water 3 times, drain, add water to 7 times the weight of the almonds before soaking, and refine at 95°C. Fineness reaches below 0.15mm to get almond pulp; get 30 weight parts of grape seed pulp, 10 weight parts of almond pulp, 7 weight parts of sucrose, 0.3 weight part of emulsification stabilizer, mix and adjust the pH value at 7.2, and then Add water and settle to a total amount of 100 parts by weight;

Homogenize at 80°C under a pressure of 35Mpa, degas under a negative pressure of 0.095MPa for 8 seconds, and sterilize at 125°C for 10 minutes to obtain the grape seed protein beverage of the present invention.

The emulsion stabilizer is: 0.25 parts by weight of sucrose fatty acid ester, 0.45 parts by weight of glycerol monostearate, 0.05 parts by weight of sodium alginate, 0.05 parts by weight of sodium carboxymethylcellulose, 0.05 parts by weight of sodium hexametaphosphate, 0.02 parts by weight of β-cyclodextrin.

Example 13: Take the deoiled grape seed meal and add 5 times of water by weight to refine it at 70°C until the fineness reaches below 0.25mm. Centrifuge at a speed of 2100r/min with a centrifuge to remove the skin and slag To obtain grape seed pulp; take the almonds and bake them at a high temperature of 120°C for 15 minutes, add 9 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.5% by weight at a temperature of 55°C for 20 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water three times, drain, add water to 8 times the weight of the almonds before soaking, and refine at 70°C. Fineness reaches below 0.18mm to obtain almond pulp; get 30 parts by weight of grape seed pulp, 1 part by weight of almond pulp, 5 parts by weight of sucrose, 0.3 part by weight of emulsification stabilizer, mix and adjust the pH value at 7, and then Add water to make the total volume 100 parts by weight; homogenize at 70°C under a pressure of 30Mpa, degas under a negative pressure of 0.085MPa for 6 seconds, and sterilize at 120°C for 10 minutes to obtain the grape seed protein of the present invention drinks.

The emulsion stabilizer is: 0.5 parts by weight of sucrose fatty acid ester, 0.1 parts by weight of glyceryl monostearate, 0.05 parts by weight of sodium alginate, 0.05 parts by weight of sodium carboxymethylcellulose, 0.05 parts by weight of sodium hexametaphosphate, Beta-cyclodextrin 0.02 parts by weight.

Example 14: Take the deoiled grape seed meal and add 5 times of water by weight to refine it at 85°C until the fineness reaches below 0.25mm, and then use a centrifuge to separate it at a speed of 2800r/min to remove the skin and slag Obtain grape seed pulp; take the almonds and bake them at a high temperature of 125°C for 10 minutes, add 5 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.5% by weight at a temperature of 60°C for 12 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water 4 times, drain, add water to 7 times the weight of the almonds before soaking, and refine at 85°C. Fineness reaches below 0.15mm to get almond pulp; get 25 parts by weight of grape seed pulp, 5 parts by weight of almond pulp, 5 parts by weight of sucrose, 0.2 part by weight of emulsification stabilizer, mix and adjust the pH value at 6.7, and then Add water to make the total volume 100 parts by weight; homogenize at 85°C and a pressure of 40Mpa, put in a negative pressure of 0.075MPa for 8 seconds, and sterilize at 120°C for 14 minutes to obtain the grape seed protein of the present invention drinks.

Described emulsification stabilizer is: 0.45 weight portion of sucrose fatty acid ester, 0.5 weight portion of glyceryl monostearate, 0.02 weight portion of sodium alginate, 0.05 weight portion of sodium carboxymethylcellulose, 0.01 weight portion of sodium hexametaphosphate parts, 0.005 parts by weight of β-cyclodextrin.

Example 15: Take the deoiled grape seed meal and add 4 times of water by weight to refine it at 95°C until the fineness reaches below 0.35mm. Centrifuge with a centrifuge at a speed of 2400r/min to remove the skin and slag Obtain grape seed pulp; take the almonds and bake them at a high temperature of 120°C for 15 minutes, add 6 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.4% by weight at a temperature of 60°C for 8 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water 4 times, drain, add water to 10 times the weight of the almonds before soaking, and refine at 95°C. Fineness reaches below 0.25mm to obtain almond pulp; get 30 weight parts of grape seed pulp, 6 weight parts of almond pulp, 7 weight parts of sucrose, 0.3 weight part of emulsification stabilizer, mix and adjust the pH value at 6.8, and then Add water to make the total volume 100 parts by weight; homogenize at 80°C and a pressure of 45Mpa, degas under a negative pressure of 0.08MPa for 6 seconds, and sterilize at 125°C for 15 minutes to obtain the grape seed protein of the present invention drinks.

The emulsion stabilizer is: 0.25 parts by weight of sucrose fatty acid ester, 0.25 parts by weight of glyceryl monostearate, 0.1 parts by weight of sodium alginate, 0.3 parts by weight of sodium carboxymethylcellulose, 0.01 parts by weight of sodium hexametaphosphate, 0.005 parts by weight of β-cyclodextrin.

Example 16: Take the deoiled grape seed meal and add 3 times of water by weight to refine it at 80°C until the fineness reaches below 0.15mm. Centrifuge at a speed of 2500r/min with a centrifuge to remove the skin and slag To obtain grape seed pulp; take the almonds and bake them at a high temperature of 120°C for 15 minutes, add 8 times the weight of the almonds, and soak in a sodium bicarbonate solution with a concentration of 0.5% by weight at a temperature of 60°C for 10 hours. Make the almonds fully absorb water and swell, rinse the soaked almonds with water 4 times, drain, add water to 8 times the weight of the almonds before soaking, and refine at 80°C. Fineness reaches below 0.15mm to obtain almond pulp; get 24 parts by weight of grape seed pulp, 6 parts by weight of almond pulp, 6 parts by weight of sucrose, 0.3 part by weight of emulsification stabilizer, mix and adjust the pH value at 7, and then Add water to make the total volume 100 parts by weight; homogenize at 80°C and a pressure of 25Mpa, put in a negative pressure of 0.09MPa to degas for 8 seconds, and sterilize at 125°C for 10 minutes to obtain the grape seed protein of the present invention drinks.

The emulsion stabilizer is: 0.2 parts by weight of sucrose fatty acid ester, 0.1 part by weight of glyceryl monostearate, 0.1 part by weight of sodium alginate, 0.1 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sodium hexametaphosphate, 0.02 parts by weight of β-cyclodextrin.

Claims (6)

1. A grape seed protein beverage, characterized in that: obtain by the following method: Raw material treatment: soak the deoiled grape seed meal and refine: add 2 to 5 times of water to the grape seed meal by weight to refine at 60-95°C; use a centrifuge to centrifuge at a speed of 2000-3000r/min Separate, remove the skin and dregs to obtain grape seed pulp; take the almond kernels and bake them at a high temperature of 100-130°C for 10-20 minutes, add 5-10 times the weight of the almond kernels, and the weight percentage concentration is 0.1-0.8 % sodium bicarbonate solution at a temperature of 50-60°C for 7-24 hours, rinse and drain the soaked almond kernels with water; Refining at 60-95°C to obtain almond pulp; Blending: Take 5-30 parts by weight of grape seed pulp, 1-10 parts by weight of almond pulp, 5-7 parts by weight of sucrose, 0.1-0.5 parts by weight of emulsification stabilizer, mix and adjust the pH value to 6.7-7.3, and then Add water and settle to a total amount of 100 parts by weight; Homogenization: Homogenization at 65-90°C and pressure 15-50Mpa; Degassing: Degassing under negative pressure of 0.06-0.1MPa for 6-8 seconds; Sterilization: Sterilize at 115-125°C for 10-15 minutes to obtain grape seed protein beverage; The above emulsion stabilizers are: 0.1-0.5 parts by weight of sucrose fatty acid ester, 0.1-0.5 parts by weight of glyceryl monostearate, 0.02-0.1 parts by weight of sodium alginate, 0.05-0.3 parts by weight of sodium carboxymethylcellulose, six 0.01-0.08 parts by weight of sodium metaphosphate, and 0.005-0.02 parts by weight of β-cyclodextrin. 2. The grape seed protein beverage according to claim 1, characterized in that: the fineness of the refined pulp is less than 0.5mm. 3. The grape seed protein beverage according to claim 1, characterized in that: the fineness of the refining is 0.05-0.5mm. 4. A production method of grape seed protein beverage, characterized in that: it consists of the following processes: Raw material treatment: soak the deoiled grape seed meal and refine: add 2 to 5 times of water to the grape seed meal by weight to refine at 60-95°C; use a centrifuge to centrifuge at a speed of 2000-3000r/min Separate, remove the skin and dregs to obtain grape seed pulp; take the almond kernels and bake them at a high temperature of 100-130°C for 10-20 minutes, add 5-10 times the weight of the almond kernels, and the weight percentage concentration is 0.1-0.8 % sodium bicarbonate solution at a temperature of 50-60°C for 7-24 hours, rinse and drain the soaked almond kernels with water; Refining at 60-95°C to obtain almond pulp; Blending: Take 5-30 parts by weight of grape seed pulp, 1-10 parts by weight of almond pulp, 5-7 parts by weight of sucrose, 0.1-0.5 parts by weight of emulsification stabilizer, mix and adjust the pH value to 6.7-7.3, and then Add water and settle to a total amount of 100 parts by weight; Homogenization: Homogenization at 65-90°C and pressure 15-50Mpa; Degassing: Degassing under negative pressure of 0.06-0.1MPa for 6-8 seconds; Sterilization: Sterilize at 115-125°C for 10-15 minutes; The above emulsion stabilizers are: 0.1-0.5 parts by weight of sucrose fatty acid ester, 0.1-0.5 parts by weight of glyceryl monostearate, 0.02-0.1 parts by weight of sodium alginate, 0.05-0.3 parts by weight of sodium carboxymethylcellulose, six 0.01-0.08 parts by weight of sodium metaphosphate, and 0.005-0.02 parts by weight of β-cyclodextrin. 5 . The production method of grape seed protein beverage according to claim 4 , characterized in that: the fineness of the refining is less than 0.5 mm. 6 . The production method of grape seed protein beverage according to claim 4 , characterized in that: the fineness of the refining is 0.05-0.5 mm.