CN106509132A - Bertholletia excelsa protein drink and preparation method thereof - Google Patents
Bertholletia excelsa protein drink and preparation method thereof Download PDFInfo
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- CN106509132A CN106509132A CN201510568736.3A CN201510568736A CN106509132A CN 106509132 A CN106509132 A CN 106509132A CN 201510568736 A CN201510568736 A CN 201510568736A CN 106509132 A CN106509132 A CN 106509132A
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- abalone fruit
- abalone
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Abstract
The present invention discloses a bertholletia excelsa protein drink and a preparation method thereof. The bertholletia excels is subjected to the processes of raw material pretreating, peeling, soaking, rinsing, grinding, filtering, blending, homogenizing, filling and sealing, sterilizing, cooling, etc. to prepare high plant protein drink. The preparation method of the bertholletia excelsa protein drink prepares the bertholletia excelsa into the form of plant protein drink, so that the drink is easy to eat, rich in nutrition and easy to digest and absorb.
Description
Technical field
The present invention relates to a kind of abalone fruit protein beverage and preparation method thereof, belongs to food and drink processing technique field.
Background technology
Abalone fruit is Lecythidaceae, and Brazilian Castanea, in trihedral, it is irregular, gain the name because its profile seems very to exactly like abalone, abalone fruit is referred to as desert fruit in Xinjiang, is a kind of distinctive nut of Xinjiang of China, its shell is hard, in yellowish-brown, kernel is white, full appearance and have fragrance, abalone fruit kernel is nutritious, in kernel in addition to containing protein, fat, also containing abundant carrotene, VB1、VB2And VE, its calcium, phosphorus, the content of iron is also above other nuts, due to its excellent in taste, it is nutritious, therefore become the nut based food being loved by the people, have the address of the king of nut, abalone grease of the fruit rich in high-quality, not only contribute to the absorption of liposoluble vitamin, also to weak, eak after being ill, easily hungry people has tonic effect well, long-term consumption can be with brain tonic, beneficial brain, due to the content height of w-3 aliphatic acid and other unrighted acids in kernel, for alleviation hypertension, the state of an illness of cerebrovascular disease chronic diseases patient has certain effect, therefore, abalone fruit has higher value of exploiting and utilizing.The dry fruit of the mainly abalone fruit sold in the market, product form are single, without deep processed product, and because its shell is hard, have to by pliers or take the instruments such as benevolence opener when eating, and eat extremely inconvenient.Therefore, be to solve problem above, it would be highly desirable to research and develop it is a kind of it is new can meet market demand, be easy to abalone fruit protein beverage of practicality and preparation method thereof again.
The content of the invention
（One）Technical problem to be solved
For solving the above problems, the present invention proposes a kind of instant, being rich in nutrition, and the abalone fruit protein beverage for being easy to digest and assimilate；And a kind of preparation method of the low abalone fruit protein beverage of simple to operate, cost of material.
（Two）Technical scheme
The abalone fruit protein beverage of the present invention, includes following component by component content：
Abalone fruit 40 ~ 50；
Sucrose 20 ~ 30；
Xylitol 20 ~ 30；
Skimmed milk power 30 ~ 40；
Xanthans 1 ~ 2；
Sodium carboxymethylcellulose 0.5 ~ 1；
Monoglyceride 1 ~ 1.5；
Sucrose ester 0.5 ~ 1；
Water 100 ~ 120.
Further, the concentration of the sodium hydroxide solution is 2.0%.
Further, the addition ratio of the Sucrose Fatty Acid Ester and monoglyceride is 2:3.
Further, the addition ratio of the xanthans and sodium carboxymethylcellulose is 2:1.
A kind of preparation method of abalone fruit protein beverage, comprises the following steps：
The first step：The pretreatment of raw material, abalone fruit shell is removed, and select that quality is full, particle is complete, fresh, dry, free from insect pests, the abalone fruit kernel of pure taste, wash away the impurity on kernel surface with clear water；
Second step：Decortication, pours abalone fruit kernel into 90 DEG C, soaks 5 minutes, then rinsed with clear water in 2.0% sodium hydroxide solution, peeling；
3rd step：Immersion, the abalone fruit kernel by second step after decortication soak 8 h ~ 12 hour with 3 times of water, until the abundant water swelling of kernel and organization softening；
4th step：Rinsing, is cleaned with clear water, and crust is removed in drift, washes 3 ~ 5 times；
5th step：Defibrination, adjusts beater, and soaked abalone fruit is drained water, the water equivalent to 10 times of kernel quality is added to be beaten, at 70 DEG C ~ 80 DEG C, prepared slurries are refined beating temperature control again with colloid mill, make feed liquid particle granular so as to organize internal protein and grease fully to separate out；
6th step：Filter, 120 mesh sieve net filtrations of slurries Jing, remove the large particulate matter in feed liquid；
7th step：Various auxiliary materials are added by allotment, the subscription that rests on a scientific basis successively, and are well mixed；
8th step：Homogeneous, in order that the further granular of bulky grain in beverage, it is to avoid the phenomenon such as protein body coagulation or fat floating, improves the stability of product, and using certain homogenizing temperature and pressure, homogeneous twice, homogenizes various composition；
9th step：Abalone fruit protein beverage is heated to more than 80 DEG C, is filled in vial, seals immediately after by filling and sealing；
Tenth step：Beverage after filling and capping is carried out high temperature sterilization by sterilized cooling, and sterilization temperature is 121 DEG C, and constant temperature 15 minutes, sterilization are cooled to 38 DEG C after terminating at times.
（Three）Beneficial effect
Compared with prior art, abalone fruit is prepared into the form of vegetable protein beverage by abalone fruit protein beverage of the invention and preparation method thereof by processing, instant, being rich in nutrition, and is easy to digest and assimilate.
Specific embodiment
A kind of abalone fruit protein beverage, includes following component by component content：
Abalone fruit 40 ~ 50；
Sucrose 20 ~ 30；
Xylitol 20 ~ 30；
Skimmed milk power 30 ~ 40；
Xanthans 1 ~ 2；
Sodium carboxymethylcellulose 0.5 ~ 1；
Monoglyceride 1 ~ 1.5；
Sucrose ester 0.5 ~ 1；
Water 100 ~ 120.
The concentration of the sodium hydroxide solution is 2.0%.
The addition ratio of the Sucrose Fatty Acid Ester and monoglyceride is 2:3.
The addition ratio of the xanthans and sodium carboxymethylcellulose is 2:1.
A kind of preparation method of abalone fruit protein beverage, comprises the following steps：
The first step：The pretreatment of raw material, abalone fruit shell is removed, and select that quality is full, particle is complete, fresh, dry, free from insect pests, the abalone fruit kernel of pure taste, wash away the impurity on kernel surface with clear water；
Second step：Decortication, pours abalone fruit kernel into 90 DEG C, soaks 5 minutes, then rinsed with clear water in 2.0% sodium hydroxide solution, peeling；
3rd step：Immersion, the abalone fruit kernel by second step after decortication soak 8 h ~ 12 hour with 3 times of water, until the abundant water swelling of kernel and organization softening；
4th step：Rinsing, is cleaned with clear water, and crust is removed in drift, washes 3 ~ 5 times；
5th step：Defibrination, adjusts beater, and soaked abalone fruit is drained water, the water equivalent to 10 times of kernel quality is added to be beaten, at 70 DEG C ~ 80 DEG C, prepared slurries are refined beating temperature control again with colloid mill, make feed liquid particle granular so as to organize internal protein and grease fully to separate out；
6th step：Filter, 120 mesh sieve net filtrations of slurries Jing, remove the large particulate matter in feed liquid；
7th step：Various auxiliary materials are added by allotment, the subscription that rests on a scientific basis successively, and are well mixed；
8th step：Homogeneous, in order that the further granular of bulky grain in beverage, it is to avoid the phenomenon such as protein body coagulation or fat floating, improves the stability of product, and using certain homogenizing temperature and pressure, homogeneous twice, homogenizes various composition；
9th step：Abalone fruit protein beverage is heated to more than 80 DEG C, is filled in vial, seals immediately after by filling and sealing；
Tenth step：Beverage after filling and capping is carried out high temperature sterilization by sterilized cooling, and sterilization temperature is 121 DEG C, and constant temperature 15 minutes, sterilization are cooled to 38 DEG C after terminating at times.
Embodiment described above is only that the preferred embodiment of the present invention is described, and not the spirit and scope of the present invention are defined.On the premise of without departing from design concept of the present invention; various modifications and improvement that this area ordinary person is made to technical scheme; protection scope of the present invention all should be dropped into, the technology contents that the present invention is claimed all have been recorded in detail in the claims.
Claims (5)
1. a kind of abalone fruit protein beverage, it is characterised in that：Include following component by component content：
Abalone fruit 40 ~ 50；
Sucrose 20 ~ 30；
Xylitol 20 ~ 30；
Skimmed milk power 30 ~ 40；
Xanthans 1 ~ 2；
Sodium carboxymethylcellulose 0.5 ~ 1；
Monoglyceride 1 ~ 1.5；
Sucrose ester 0.5 ~ 1；
Water 100 ~ 120.
2. abalone fruit protein beverage according to claim 1, it is characterised in that：The concentration of the sodium hydroxide solution is 2.0%.
3. abalone fruit protein beverage according to claim 1, it is characterised in that：The addition ratio of the Sucrose Fatty Acid Ester and monoglyceride is 2:3.
4. abalone fruit protein beverage according to claim 1, it is characterised in that：The addition ratio of the xanthans and sodium carboxymethylcellulose is 2:1.
5. a kind of preparation method of abalone fruit protein beverage, comprises the following steps：
The first step：The pretreatment of raw material, abalone fruit shell is removed, and select that quality is full, particle is complete, fresh, dry, free from insect pests, the abalone fruit kernel of pure taste, wash away the impurity on kernel surface with clear water；
Second step：Decortication, pours abalone fruit kernel into 90 DEG C, soaks 5 minutes, then rinsed with clear water in 2.0% sodium hydroxide solution, peeling；
3rd step：Immersion, the abalone fruit kernel by second step after decortication soak 8 h ~ 12 hour with 3 times of water, until the abundant water swelling of kernel and organization softening；
4th step：Rinsing, is cleaned with clear water, and crust is removed in drift, washes 3 ~ 5 times；
5th step：Defibrination, adjusts beater, and soaked abalone fruit is drained water, the water equivalent to 10 times of kernel quality is added to be beaten, at 70 DEG C ~ 80 DEG C, prepared slurries are refined beating temperature control again with colloid mill, make feed liquid particle granular so as to organize internal protein and grease fully to separate out；
6th step：Filter, 120 mesh sieve net filtrations of slurries Jing, remove the large particulate matter in feed liquid；
7th step：Various auxiliary materials are added by allotment, the subscription that rests on a scientific basis successively, and are well mixed；
8th step：Homogeneous, in order that the further granular of bulky grain in beverage, it is to avoid the phenomenon such as protein body coagulation or fat floating, improves the stability of product, and using certain homogenizing temperature and pressure, homogeneous twice, homogenizes various composition；
9th step：Abalone fruit protein beverage is heated to more than 80 DEG C, is filled in vial, seals immediately after by filling and sealing；
Tenth step：Beverage after filling and capping is carried out high temperature sterilization by sterilized cooling, and sterilization temperature is 121 DEG C, and constant temperature 15 minutes, sterilization are cooled to 38 DEG C after terminating at times.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510568736.3A CN106509132A (en) | 2015-09-09 | 2015-09-09 | Bertholletia excelsa protein drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510568736.3A CN106509132A (en) | 2015-09-09 | 2015-09-09 | Bertholletia excelsa protein drink and preparation method thereof |
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| CN106509132A true CN106509132A (en) | 2017-03-22 |
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| CN201510568736.3A Pending CN106509132A (en) | 2015-09-09 | 2015-09-09 | Bertholletia excelsa protein drink and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925640A (en) * | 2018-07-21 | 2018-12-04 | 徐孝连 | A kind of antifatigue potato vegetable protein beverage and preparation method thereof that fills blood |
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- 2015-09-09 CN CN201510568736.3A patent/CN106509132A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925640A (en) * | 2018-07-21 | 2018-12-04 | 徐孝连 | A kind of antifatigue potato vegetable protein beverage and preparation method thereof that fills blood |
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Application publication date: 20170322 |