CN106857868A - A kind of linseed kernel vegetable protein beverage and preparation method thereof - Google Patents
A kind of linseed kernel vegetable protein beverage and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING 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
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Abstract
It is described to be made up of the raw material of following quality proportioning per 100mL beverages the invention discloses a kind of linseed kernel vegetable protein beverage and preparation method thereof：2~6g of linseed kernel, 0.1~0.5g of stabilizer, 0.1~0.5g of emulsifying agent, 6~10g of sweetener, balance of water, pH value 5.0~8.0；Linseed kernel vegetable protein beverage good stability of the present invention, instant is in good taste, it is of high nutritive value, rich in alpha linolenic acid and flax protein, wherein content >=0.10% of alpha linolenic acid, preferably 1.0~3.0%, content >=0.10% of flax protein, preferably 0.6~2.0%.Packed using pop can, normal temperature is preserved, the shelf-life is 12 months.
Description
(1) technical field
The present invention relates to a kind of linseed kernel vegetable protein beverage and preparation method thereof.
(2) background technology
Linseed is that linum flax family (Linaceae) is annual or seed of herbaceos perennial flax, rich in various nutrition into
Point, such as unrighted acid alpha-linolenic acid needed by human, the flax protein with healthcare function, the wooden phenol with anti-cancer function
Element, natural plant-flaxseed gum etc..Linseed shape is not only non-circular but also non-ellipse, belongs to irregular from terms of three-dimensional viewpoin
Shape, and flax seed peel is hard abundant and smooth, is tightly combined with benevolence, and quite, these factors determine flax to skin benevolence proportion
Seed decortication difficulty is very big, and this is also the key factor for determining linseed high-efficiency comprehensive utilization.
The linseed kernel obtained after Flaxseed peeling is rich in alpha-linolenic acid and flax protein.During alpha-linolenic acid is health
It is indispensable, and general lack of, and it is badly in need of a kind of essential nutrients of supplement.In recent years it is increasingly recognised that α-flax
The sour importance to health, and linseed is its most safe and cheap source.Alpha-linolenic acid is to constitute cell membrane and life
The basic substance of thing enzyme, plays a decisive role to health, is the material base of human health.Alpha-linolenic acid belongs to required fat
Fat acid, in human body cannot Synthesis, supplement must be drawn by taking in food.
Flax protein is mainly made up of albumin and globulin, is the vegetable protein of high-quality.Amino acid group in flax protein
Into quite preferable, contain more asparatate, glutamic acid, arginine etc..Flax protein has increasing to immune function of human body
Potent fruit, has certain prevention effect to some hearts, kidney trouble, diabetes, or even cancer.Compared with soybean protein,
Flax protein has more preferable retentiveness, emulsibility and lipophile.
It is CN104322712A, a kind of linseed oil disclosed in the patent of flax albuminoid beverage rich in alpha-linolenic acid number
Stable emulsion and preparation method thereof, mainly prepares linseed oil through Over emulsfication, homogenization；Publication No.
CN104957622A, one grows flax stable emulsion and preparation method thereof, mainly prepares the dissolving of flax instant powder, allotment,
Flax instant powder be mainly by linseed oil through Over emulsfication, spray drying be obtained, the beverage production process is relative complex, industrialization
Production cost is higher.The two patents are to improve beverage protein matter content by adding other protein components, in its product
Other nutritional ingredients without linseed kernel, the also functional characteristic without flax protein.
For more preferably using linseed resource and exploitation nutritive value protein beverage higher, the present invention is by linseed kernel through leaching
A kind of novel plant protein beverage obtained in the technical process such as bubble, defibrination, filtering, allotment, homogeneous, sterilizing, filling.
(3) content of the invention
It is an object of the present invention to provide a kind of linseed kernel vegetable protein beverage and preparation method thereof, containing abundant in the beverage
Alpha-linolenic acid and flax protein, natural health is in good taste.
The technical solution adopted by the present invention is：
The present invention provides a kind of linseed kernel vegetable protein beverage, it is described per 100mL beverages by the original of following quality proportioning
Material is made：2~6g of linseed kernel, 0.1~0.5g of stabilizer, 0.1~0.5g of emulsifying agent, 6~10g of sweetener, balance of water, pH
Value 5.0~8.0；The stabilizer is flaxseed gum, dipotassium hydrogen phosphate, sodium alginate, sodium carboxymethylcellulose, carragheen, Huang
The mixing of one or more in virgin rubber or agar；The emulsifying agent is monoglyceride, single stearine, diglycerol stearic acid
The mixing of one or more in ester, egg yolk lecithin, soybean lecithin, casein sodium or sucrose ester；The sweetener is
The mixing of one or more in white granulated sugar, Sucralose, FOS, xylitol, D-sorbite or stevioside.
Further, the stabilizer is one of following：(1) xanthans and carragheen are with mass ratio 1:1 mixing；(2) it is sub-
Numb seed glue and xanthans are with mass ratio 1:1 mixing.
Further, the emulsifying agent is one of following：(1) monoglyceride and sucrose ester are with mass ratio 1:1 mixing；(2) it is single
Sweet fat, sucrose ester and casein sodium are with mass ratio 1:1:2 mixing；(3) monoglyceride, sucrose ester and soybean lecithin are with quality
Than 1:1:1 mixing.
Further, the sweetener is one of following：(1) white granulated sugar；(2) white granulated sugar and Sucralose are with mass ratio 240
~300:1 mixing.
Further, it is described to be made up of the raw material of following quality proportioning per 100mL beverages beverage：2.5~4g of linseed kernel, surely
Determine 0.2~0.4g of agent, 0.2~0.3g of emulsifying agent, 6~8g of sweetener, balance of water, pH value 5.0~8.0.
Further, it is described to be made up of the raw material of following quality proportioning per 100mL beverages beverage：Linseed kernel 3g, stabilizer
0.2g, emulsifying agent 0.3g, sweetener 7.023g, balance of water, pH value 6.5；The stabilizer is xanthans and linseed colloid
Amount compares 1:1 mixing；The emulsifying agent is monoglyceride and sucrose ester mass ratio 1:1 mixing；The sweetener be white granulated sugar and
Sucralose mass ratio 240~300:1 mixing.
The present invention also provides a kind of preparation method of the linseed kernel vegetable protein beverage, and methods described is：
(1) by formula ratio, then linseed kernel clear water 1~3h of soaking at room temperature drains away the water；
(2) linseed kernel after immersion is mixed with 60~80 DEG C, the sodium bicarbonate aqueous solution of mass concentration 0.04~0.08%
Grinding is closed, filter is sieved through with 100~160 purposes, obtain linseed kernel slurries；The sodium bicarbonate aqueous solution volumetric usage is soaking
Linseed kernel weight afterwards is calculated as 2~6mL/g；
(3) by formula ratio, sweetener, stabilizer and emulsifying agent being added water after fully dissolve and filtering with step (2) flax
Seed benevolence slurries mix, and add water and quantify to 100mL, are sufficiently stirred for, and regulation pH value to 5.0~8.0 (preferably 6.5) obtains mixed liquor；
(4) the feeding emulsifying of step (3) mixed liquor is formed into stable emulsion；
(5) step (4) stable emulsion is sterilized, tinning obtains linseed kernel vegetable protein beverage finished product.
Further, step (4) homogeneous carries out double-stage homogenization using high pressure homogenizer, and first time homogenization pressure is 20~
40Mpa (preferably 30Mpa), second homogenization pressure is 20~50Mpa (preferably 25Mpa).
Further, step (5) sterilizing is high temperature pasteurization, and 115~121 DEG C are incubated 20min or 131~143 DEG C
Keep 4~6s.
Compared with prior art, beneficial effect of the present invention is mainly reflected in：
The invention provides a kind of linseed kernel vegetable protein beverage and preparation method thereof, the linseed kernel plant egg of gained
White beverage stability is good, and instant is in good taste, is of high nutritive value, and is human body supplement rich in alpha-linolenic acid and flax protein
Required alpha-linolenic acid provides a kind of effective approach of facility, while preparation process is simple of the present invention, is easy to large-scale industry metaplasia
Produce.Vegetable protein beverage of the present invention is creamy white, aromatic flavour, 92 points of sensory evaluation scores, precipitation capacity 0.061g, wherein α-Asia
Content >=0.10% of numb acid, preferably 1.0~3.0%, content >=0.10% of flax protein, preferably 0.6~2.0%.
Packed using pop can, normal temperature is preserved, the shelf-life is 12 months.
(4) specific embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in
This：
Linseed kernel preparation method is used by the embodiment of the present invention：First use micro-wave drying method (microwave frequency 2450, microwave
Power 10kw, time 10min) linseed water content is reduced to 3.0~5.0%, Pi Ren joint portions is realized initial gross separation, enter
And use unique electrostatic to allowance for bark mode, the characteristics of using electrostatic field (voltage 10kV, electric current 0.5MA) to leather high adsorption capacity
Effectively linseed separation of hull and kernel is opened.Quality grain content≤2.0% in linseed kernel, skin mass content≤1.5%, Pi Zhong
Benevolence mass content≤2.0%, and particle integrity degree is high.
Linseed kernel, wherein protein content are 30%, carbohydrate content 15%, fat content 55%, α-flax
Acid content 32%, purchased from Inner Mongol Wo Heni agricultural science and technologys Co., Ltd.
Monoglyceride is dihydroxypropyl octadecane acid esters, and molecular weight is 358.56, limited purchased from Nanjing pine hat biotechnology
Company.
Sucrose ester (RCOO)nC12H12O3(OH)8-n, R is aliphatic acid alkyl；N is the hydroxy esterification number of sucrose, and n is 1,2 and
The mixture of kind of the material of 3, i.e., three, purchased from Nanjing Song Guan bio tech ltd.
Xanthans C35H49O29, purchased from Zhengzhou day into chemical products Co., Ltd.
Carragheen C24H36O25S2, purchased from the rank of nobility bio tech ltd of Shanghai thousand.
White granulated sugar, purchased from Lv Ran Food Co., Ltd of Xuzhou City.
Sucralose C12H19Cl3O8, molecular weight is 397.64, purchased from Nanjing Song Guan bio tech ltd.
Flaxseed gum is to be made up of acidic polysaccharose and neutral polysaccharide, and acidic polysaccharose is by L- rhamnoses, L-fucose, L- galas
Sugar and D- galacturonic acids composition, its mol ratio is 2.6：1.0：1.4：1.7；Neutral polysaccharide is main by L-arabinose, D- wood
Sugar, D- galactolipins composition, its mol ratio is 3.5：6.2：1.0, purchased from Zhengzhou Hong Rui food additives Co., Ltd.
Embodiment 1
1st, it is formulated：Linseed kernel 2.0g, emulsifying agent (monoglyceride：Sucrose ester=1:1, mass ratio) 0.30g, stabilizer (Huang
Virgin rubber：Carragheen=1:1, mass ratio) 0.30g, sweetener (white granulated sugar 10g), sterile pure water adds to 100mL.
2nd, prepared by linseed kernel vegetable protein beverage
1) linseed kernel 2.0g is soaked into 1h with 100mL running water, is then drained away the water；
2) by the linseed kernel 3.3g after immersion and 60 DEG C, the sodium bicarbonate aqueous solution 15mL of mass concentration 0.06% mixing is ground
Mill, grinding twice, filter is sieved through with 100 purposes, obtains linseed kernel slurries 13mL；
3) by formula ratio, by sweetener, stabilizer, emulsifying agent total amount and pure water in mass ratio 1:3 fully dissolve and filter
Mix with above-mentioned linseed kernel slurries afterwards, add water quantitative to 100mL, be sufficiently stirred for；
4) pH to 6.5 of mixed liquor is adjusted with 0.06% sodium bicarbonate aqueous solution；
5) above-mentioned mixed liquor feeding high pressure homogenizer is carried out into double-stage homogenization, first time homogenization pressure is 30MPa, second
Homogenization pressure is 25MPa, emulsifies to form stable emulsion；
6) aforementioned stable emulsion is sterilized, 115 DEG C of insulation 20min of high temperature pasteurization；
7) sterile filling, is obtained linseed kernel vegetable protein beverage finished product.
The linseed kernel vegetable protein beverage prepared by above-mentioned formula is creamy white, aromatic flavour, and 92 points of sensory evaluation scores are (sub-
The sensory evaluation scores standard of numb seed benevolence vegetable protein beverage is with reference to table 1), precipitation capacity 0.057g/100mL, alpha-linolenic acid content 0.6g/
100mL, flax protein content 0.46g/100mL.
The sensory evaluation scores standard of the linseed kernel vegetable protein beverage of table 1
Embodiment 2
1st, it is formulated：Linseed kernel 2.5g, emulsifying agent (monoglyceride：Sucrose ester:Casein sodium=1:1:2) 0.40g, stabilization
Agent (xanthans：Carragheen=1:1, mass ratio) 0.20g, sweetener (white granulated sugar 6.0g, Sucralose 0.02g), sterile pure water
Add to 100mL.
2nd, prepared by linseed kernel vegetable protein beverage
1) linseed kernel 2.5g is soaked into 1.5h with 100mL running water, is then drained away the water；
2) by the linseed kernel 4.1g after immersion and 60 DEG C, the sodium bicarbonate aqueous solution 20mL of mass concentration 0.06% mixing is ground
Mill, grinding twice, filter is sieved through with 100 purposes, obtains linseed kernel slurries 16mL；
3) by formula ratio, by sweetener, stabilizer, emulsifying agent total amount and pure water in mass ratio 1:3 fully dissolve and filter
Mix with above-mentioned linseed kernel slurries afterwards, add water quantitative to 100mL, be sufficiently stirred for；
4) pH to 6.5 of mixed liquor is adjusted with 0.06% sodium bicarbonate aqueous solution；
5) above-mentioned mixed liquor feeding high pressure homogenizer is carried out into double-stage homogenization, first time homogenization pressure is 30MPa, second
Homogenization pressure is 25MPa, emulsifies to form stable emulsion；
6) aforementioned stable emulsion is sterilized, 115 DEG C of insulation 20min of high temperature pasteurization；
7) sterile filling, is obtained linseed kernel vegetable protein beverage finished product.
The linseed kernel vegetable protein beverage prepared by above-mentioned formula is creamy white, aromatic flavour, and 94 points of sensory evaluation scores are (sub-
The sensory evaluation scores standard of numb seed benevolence vegetable protein beverage is with reference to table 1), precipitation capacity 0.049g/100mL, alpha-linolenic acid content
0.75g/100mL, flax protein content 0.58g/100mL.
Embodiment 3
1st, it is formulated：Linseed kernel 3.0g, emulsifying agent (monoglyceride：Sucrose ester=1:1) 0.20g, stabilizer (xanthans：It is sub-
Numb seed glue=1:1, mass ratio) 0.30g, sweetener (white granulated sugar 7.0g, Sucralose 0.023g), sterile pure water adds to 100mL.
2nd, prepared by linseed kernel vegetable protein beverage
1) linseed kernel 3.0g is soaked into 1.5h with 100mL running water, is then drained away the water；
2) by the linseed kernel 4.9g after immersion and 60 DEG C, the sodium bicarbonate aqueous solution 25mL of mass concentration 0.06% mixing is ground
Mill, grinding twice, filter is sieved through with 100 purposes, obtains linseed kernel slurries 22mL；
3) by formula ratio, by sweetener, stabilizer, emulsifying agent total amount and pure water in mass ratio 1:3 fully dissolve and filter
Mix with above-mentioned linseed kernel slurries afterwards, add water quantitative to 100mL, be sufficiently stirred for；
4) pH to 6.5 of mixed liquor is adjusted with 0.06% sodium bicarbonate aqueous solution；
5) above-mentioned mixed liquor feeding high pressure homogenizer is carried out into double-stage homogenization, first time homogenization pressure is 30MPa, second
Homogenization pressure is 25MPa, emulsifies to form stable emulsion；
6) aforementioned stable emulsion is sterilized, 115 DEG C of insulation 20min of high temperature pasteurization；
7) sterile filling, is obtained linseed kernel vegetable protein beverage finished product.
The linseed kernel vegetable protein beverage prepared by above-mentioned formula is creamy white, aromatic flavour, and 96 points of sensory evaluation scores are (sub-
The sensory evaluation scores standard of numb seed benevolence vegetable protein beverage is with reference to table 1), precipitation capacity 0.053g/100mL, alpha-linolenic acid content
0.90g/100mL, flax protein content 0.69g/100mL.
Embodiment 4
1st, it is formulated：Linseed kernel 4.0g, emulsifying agent (monoglyceride：Sucrose ester：Soybean lecithin=1:1：1) 0.20g, stabilization
Agent (xanthans：Flaxseed gum=1:1, mass ratio) 0.50g, sweetener (white granulated sugar 7.5g, Sucralose 0.025g), sterile pure
Water adds to 100mL.
2nd, prepared by linseed kernel vegetable protein beverage
1) linseed kernel 4.0g is soaked into 1.5h with 100mL running water, is then drained away the water；
2) by the linseed kernel 5.8g after immersion and 60 DEG C, the sodium bicarbonate aqueous solution 30mL of mass concentration 0.06% mixing is ground
Mill, grinding twice, filter is sieved through with 100 purposes, obtains linseed kernel slurries 27mL；
3) by formula ratio, by sweetener, stabilizer, emulsifying agent total amount and pure water in mass ratio 1:3 fully dissolve and filter
Mix with above-mentioned linseed kernel slurries afterwards, add water quantitative to 100mL, be sufficiently stirred for；
4) pH to 6.5 of mixed liquor is adjusted with the sodium bicarbonate aqueous solution of mass concentration 0.06%；
5) above-mentioned mixed liquor feeding high pressure homogenizer is carried out into double-stage homogenization, first time homogenization pressure is 30MPa, second
Homogenization pressure is 25MPa, emulsifies to form stable emulsion；
6) aforementioned stable emulsion is sterilized, 115 DEG C of insulation 20min of high temperature pasteurization；
7) sterile filling, is obtained linseed kernel vegetable protein beverage finished product.
The linseed kernel vegetable protein beverage prepared by above-mentioned formula is creamy white, aromatic flavour, and 94 points of sensory evaluation scores are (sub-
The sensory evaluation scores standard of numb seed benevolence vegetable protein beverage is with reference to table 1), precipitation capacity 0.061g/100mL, alpha-linolenic acid content
1.10g/100mL, flax protein content 0.93g/100mL.
Embodiment 5
The organoleptic quality of the vegetable protein beverage prepared as raw material with the full seed of flax and linseed kernel by experimental study and
Stability.The optimum formula of the full seed protein beverage of flax is determined respectively by formulation optimization first, then by room temperature storage reality
Test analysis its organoleptic quality and stability.
The full seed vegetable protein beverage production technology of flax and optimization of C/C composites：
Formula：The full seed 3.5g of flax, emulsifying agent (monoglyceride：Sucrose ester=1:1) 0.40g, stabilizer (xanthans：OK a karaoke club
Glue=1:1, mass ratio) 0.20g, sweetener (white granulated sugar 8.0g, Sucralose 0.027g), sterile pure water adds to 100mL.
1) the full seed 3.5g of flax is soaked into 1.5h with 100mL running water, is then drained away the water；
2) by the full seed 4.8g of flax after immersion and 60 DEG C, the sodium bicarbonate aqueous solution 30mL of mass concentration 0.06% mixing is ground
Mill, grinding twice, filter is sieved through with 100 purposes, obtains linseed kernel slurries 24mL；
3) by formula ratio, by sweetener, stabilizer, emulsifying agent total amount and pure water in mass ratio 1:3 fully dissolve and filter
Mix with the full seed slurries of above-mentioned flax afterwards, add water quantitative to 100mL, be sufficiently stirred for；
4) pH to 6.5 of mixed liquor is adjusted with the sodium bicarbonate aqueous solution of mass concentration 0.06%；
5) above-mentioned mixed liquor feeding high pressure homogenizer is carried out into double-stage homogenization, first time homogenization pressure is 30MPa, second
Homogenization pressure is 25MPa, emulsifies to form stable emulsion；
6) aforementioned stable emulsion is sterilized, 115 DEG C of insulation 20min of high temperature pasteurization；
7) sterile filling, is obtained the full seed vegetable protein beverage finished product of flax.
Linseed kernel is the vegetable protein beverage of raw material preparation with embodiment 3, the Analyses Methods for Sensory Evaluation Results of vegetable protein beverage
Such as table 2.
The full seed of the flax of table 2 and linseed kernel vegetable protein beverage sensory evaluation
By observation and the stability of the full seed of centrifugal process com-parison and analysis flax and linseed kernel vegetable protein beverage, observation
Method is observation beverage mobility, and protein precipitation, fat floating, breast is analysed, and the wild effect such as elutriation carries out sense organ and comments to it
Point, 100 points of full marks, score is higher to show that stability is higher；Centrifugal process is to determine beverage centrifuged deposit amount to judge stability
Height, precipitation capacity is smaller, and stability is higher, and specific test method is：100mL beverages 3000r/min centrifugation 15min are taken, is abandoned
Supernatant is removed, is dried to constant weight during precipitation is moved into drying basin, claim quality.According to two kinds of beverage normal temperature bars prepared by optimization of C/C composites
Under part during storage 30d, its stability result such as table 3.
The full seed of the flax of table 3 and linseed kernel vegetable protein beverage stability analysis
Linseed kernel vegetable protein beverage organoleptic quality is can be seen that from above-mentioned experimental result and stability is more preferable.Due to
Flax seed peel is hard and skin benevolence ratio is suitable, can not be completely broken during defibrination, and its dietary fiber content is higher not
Organoleptic quality and mouthfeel are only influenceed, product stability can be also influenceed, caused to be layered, precipitated.Therefore, using the decortication technology by Asia
Numb seed separation of hull and kernel, linseed kernel is more suitable for preparing vegetable protein beverage, and dietary fiber and flaxseed gum are rich in flax seed peel,
Other purposes can be sufficiently used for.
Claims (9)
1. a kind of linseed kernel vegetable protein beverage, it is characterised in that it is described per 100mL beverages by the raw material of following quality proportioning
It is made：2~6g of linseed kernel, 0.1~0.5g of stabilizer, 0.1~0.5g of emulsifying agent, 6~10g of sweetener, balance of water, pH value
5.0~8.0；The stabilizer is flaxseed gum, dipotassium hydrogen phosphate, sodium alginate, sodium carboxymethylcellulose, carragheen, xanthan
The mixing of one or more in glue or agar；The emulsifying agent is monoglyceride, single stearine, diglycerol stearic acid
The mixing of one or more in ester, egg yolk lecithin, soybean lecithin, casein sodium or sucrose ester；The sweetener is
The mixing of one or more in white granulated sugar, Sucralose, FOS, xylitol, D-sorbite or stevioside.
2. linseed kernel vegetable protein beverage as claimed in claim 1, it is characterised in that the stabilizer is one of following：(1)
Xanthans and carragheen are with mass ratio 1:1 mixing；(2) flaxseed gum and xanthans are with mass ratio 1:1 mixing.
3. linseed kernel vegetable protein beverage as claimed in claim 1, it is characterised in that the emulsifying agent is one of following：(1)
Monoglyceride and sucrose ester are with mass ratio 1:1 mixing；(2) monoglyceride, sucrose ester and casein sodium are with mass ratio 1:1:2 it is mixed
Close；(3) monoglyceride, sucrose ester and soybean lecithin are with mass ratio 1:1:1 mixing.
4. linseed kernel vegetable protein beverage as claimed in claim 1, it is characterised in that the sweetener is one of following：(1)
White granulated sugar；(2) white granulated sugar and Sucralose are with mass ratio 240~300:1 mixing.
5. linseed kernel vegetable protein beverage as claimed in claim 1, it is characterised in that it is described per 100ml beverages by following quality
The raw material of proportioning is made：2.5~4g of linseed kernel, 0.2~0.4g of stabilizer, 0.2~0.3g of emulsifying agent, sweetener 6~8g are remaining
It is water to measure, pH value 5.0~8.0.
6. linseed kernel vegetable protein beverage as claimed in claim 1, it is characterised in that it is described per 100ml beverages by following quality
The raw material of proportioning is made：Linseed kernel 3g, stabilizer 0.2g, emulsifying agent 0.3g, sweetener 7.023g, balance of water, pH value
6.5；Shown emulsifying agent is monoglyceride and sucrose ester mass ratio 1:1 mixing；The stabilizer is xanthans and linseed colloid
Amount compares 1:1 mixing；The sweetener is white granulated sugar and Sucralose mass ratio 300:1 mixing.
7. the preparation method of linseed kernel vegetable protein beverage described in a kind of claim 1, it is characterised in that methods described is：
(1) by formula ratio, then linseed kernel clear water 1~3h of soaking at room temperature drains away the water；
(2) linseed kernel after immersion is mixed with 60~80 DEG C, the sodium bicarbonate aqueous solution of mass concentration 0.04~0.08% and is ground
Mill, filter is sieved through with 100~160 purposes, obtains linseed kernel slurries；After the sodium bicarbonate aqueous solution volumetric usage is to soak
Linseed kernel weight is calculated as 2~6mL/g；
(3) by formula ratio, sweetener, stabilizer and emulsifying agent being added water after fully dissolve and filtering with step (2) linseed kernel
Slurries mix, and add water and quantify to 100mL, are sufficiently stirred for, and regulation pH value to 5.0~8.0 obtains mixed liquor；
(4) the feeding emulsifying of step (3) mixed liquor is formed into stable emulsion；
(5) step (4) stable emulsion is sterilized, tinning obtains linseed kernel vegetable protein beverage finished product.
8. the preparation method of linseed kernel vegetable protein beverage as claimed in claim 7, it is characterised in that step (4) described homogeneous
Double-stage homogenization being carried out using high pressure homogenizer, first time homogenization pressure is 20~40MPa, second homogenization pressure be 20~
50MPa。
9. the preparation method of linseed kernel vegetable protein beverage as claimed in claim 7, it is characterised in that step (5) described sterilizing
It is high temperature pasteurization, 20min or 131~143 DEG C of 4~6s of holding of 115~121 DEG C of insulations.
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| CN107996726A (en) * | 2017-12-22 | 2018-05-08 | 慧宁（天津）欧米伽三科技有限公司 | Strange Asia seed vegetable protein beverage and preparation method thereof |
| CN108308485A (en) * | 2018-03-09 | 2018-07-24 | 黄丽芳 | A kind of linseed plant beverage and preparation method thereof |
| CN109007048A (en) * | 2018-07-09 | 2018-12-18 | 深圳市诚致生物开发有限公司 | A kind of Lins eed protein beverage and preparation method thereof |
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| CN109007048A (en) * | 2018-07-09 | 2018-12-18 | 深圳市诚致生物开发有限公司 | A kind of Lins eed protein beverage and preparation method thereof |
| CN109221409A (en) * | 2018-10-25 | 2019-01-18 | 杭州天龙集团有限公司 | A kind of flax protein beverage and preparation method thereof |
| CN109497154A (en) * | 2018-11-26 | 2019-03-22 | 佛山科学技术学院 | One kind is with sunflower seeds vegetable protein milk powder as main component and preparation method thereof |
| CN110250276A (en) * | 2019-06-28 | 2019-09-20 | 中国农业科学院麻类研究所 | A kind of fructus cannabis beverage and preparation method thereof |
| CN110178896A (en) * | 2019-07-05 | 2019-08-30 | 浙江旅游职业学院 | A kind of linseed fat reducing Yoghourt nutrition bar and its manufacturing method |
| CN110583920A (en) * | 2019-09-18 | 2019-12-20 | 深圳市诚致生物开发有限公司 | Composite beverage and preparation method thereof |
| CN111406857A (en) * | 2020-03-27 | 2020-07-14 | 佛山科学技术学院 | Flaxseed kernel protein beverage and preparation method thereof |
| CN111493245A (en) * | 2020-04-23 | 2020-08-07 | 阿卡自然(北京)食品科技有限公司 | Linseed beverage and preparation method thereof |
| CN114158664A (en) * | 2021-01-11 | 2022-03-11 | 哈尔滨商业大学 | Hemp plant protein beverage and preparation method thereof |
| CN113040302A (en) * | 2021-04-06 | 2021-06-29 | 南昌大学 | Natural health-care beverage rich in omega-3 fatty acid and preparation method thereof |
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