CN111493245A

CN111493245A - Linseed beverage and preparation method thereof

Info

Publication number: CN111493245A
Application number: CN202010328903.8A
Authority: CN
Inventors: 李香妹; 马少怀
Original assignee: Arka Nature Beijing Food Technology Co ltd
Current assignee: Arka Nature Beijing Food Technology Co ltd
Priority date: 2020-04-23
Filing date: 2020-04-23
Publication date: 2020-08-07

Abstract

The invention discloses a flaxseed beverage and a preparation method thereof, wherein the preparation raw materials of the flaxseed beverage comprise the following components in percentage by mass: 3-6% of linseed kernels; 4-6% of a sweetening agent; wherein the sweetener comprises one or more of white granulated sugar, maltitol, xylitol and complex sugar alcohol; 0.15 to 0.3 percent of emulsifier; 0.1 to 0.3 percent of thickening agent; the balance of water. The preparation method comprises the following steps: soaking semen Lini kernel in water, softening and decocting, pulping, and separating pulp residue to obtain semen Lini kernel pulp; adding a sweetening agent, an emulsifier, a thickening agent, a chelating agent and the rest water into the flaxseed pulp, and uniformly mixing to obtain mixed pulp; heating and blending the mixed pulp, deodorizing under vacuum, homogenizing, filling and sterilizing to obtain the linseed beverage. The linseed drink provided by the invention has the advantages of delicate tissue and purer taste, and does not have the phenomena of precipitation, layering and fat floating after standing for one year at normal temperature.

Description

Linseed beverage and preparation method thereof

Technical Field

The invention relates to the technical field of beverages, and particularly relates to a linseed beverage and a preparation method thereof.

Background

Flaxseed (flaxseed or Linseed), also known as flax seed, is a seed of flax of an annual or perennial herbaceous plant of the flax family, genus Linum, originating from the Mediterranean sea. In China, flax is mainly distributed in northern China, northwest China and the like, is one of five oil crops in China, has the flax yield of about 50 ten thousand tons, has the area and total yield inferior to Canada and is the second place in the world; the commercial value of linseed is mainly embodied as oil in the past, and the potential value of linseed is far from being developed and utilized.

The linseed contains a large amount of α -linolenic acid, linoleic acid, flaxseed gum, lignan and other substances which are beneficial to the human body, has important effects on preventing cardiovascular diseases, reducing the incidence rate of cancers, preventing diabetes and arteriosclerosis, reducing cholesterol, promoting growth and the like, and becomes a food and medicine resource with great development prospect.

The linseed oil contains more than 35 percent of oil, and is rich in α -linolenic acid, the chemical composition of the linseed oil is analyzed by utilizing a GC-MS technology in a GC-MS analysis of fatty acid components in the linseed oil, 13 fatty acids are identified, 4 saturated fatty acids and 9 unsaturated fatty acids account for 87.1 percent of the total amount of the fatty acids, 9 unsaturated fatty acids mainly comprise linolenic acid (49.05 percent), oleic acid (22.34 percent) and linoleic acid (13.73 percent), the Wangpei is also analyzed in the same way, 10 fatty acids are identified, 4 unsaturated fatty acids are contained in 82.38 percent of the total amount of the fatty acids, the linolenic acid has the highest proportion of 74.01 percent, α -linolenic acid belongs to n-3 type fatty acids which are necessary fatty acids for human bodies, EPA and DHA can be generated in human liver under the action of desaturase and chain elongation, the research proves that α -linolenic acid has the functions of reducing blood fat, forming thrombus, resisting inflammation, increasing brain cell substances, improving insulin function, developing more health-improving linseed foods, and developing more health-care linseed foods, and the industrial and health-improving linseed food and scientific and health-based on the research of linseed resources of linseed.

Disclosure of Invention

In view of the above problems in the prior art, the present invention provides a linseed beverage and a preparation method thereof.

The invention discloses a flaxseed beverage, which comprises the following raw materials in percentage by mass:

3-6% of linseed kernels;

4-6% of a sweetening agent; wherein the sweetener comprises one or more of white granulated sugar, maltitol, xylitol and complex sugar alcohol;

0.15 to 0.3 percent of emulsifier;

0.1 to 0.3 percent of thickening agent;

0.03-0.1% of chelating agent;

the balance of water.

As a further improvement of the present invention, the preparation raw materials of the linseed beverage further comprise, by mass percent:

NaHCO₃0.02-0.04％；

0.001-0.002% of essence;

0.1 to 0.2 percent of sodium cyclamate.

As a further improvement of the present invention,

the compound sugar alcohol comprises erythritol, sorbitol and xylitol;

the emulsifier comprises one or more of monoglyceride, sucrose fatty acid ester and sorbitol fatty acid ester;

the thickening agent comprises one or more of sodium caseinate, xanthan gum and sodium carboxymethylcellulose;

the chelating agent is sodium tripolyphosphate or sodium hexametaphosphate.

As a further improvement of the present invention,

the emulsifier is monoglyceride;

the thickening agent is sodium caseinate.

The invention also discloses a preparation method of the linseed beverage, which comprises the following steps:

soaking semen Lini kernel in water, softening and decocting, pulping, and separating pulp residue to obtain semen Lini kernel pulp;

adding the rest components and the rest water in the formula into the flaxseed kernel slurry, and uniformly mixing to obtain mixed slurry;

and heating and blending the mixed slurry, deodorizing in vacuum, homogenizing, filling and sterilizing to obtain the linseed beverage.

As a further improvement of the invention, the linseed kernel is soaked in water, softened and boiled, ground and separated from pulp residue, and comprises the following steps:

soaking: soaking semen Lini in water; wherein, the weight ratio of the flaxseed kernel to the water is 1 (3-5), the soaking temperature is 20-25 ℃, and the soaking time is 1-3 h;

softening and cooking: adding water into the soaked linseed kernels, heating to 90-100 ℃, and boiling until the linseed kernels have no crisp cores;

grinding: adding water into the boiled linseed kernels, performing coarse grinding by using a pulping machine, and after coarse grinding, sending the linseed kernels into a colloid mill for fine grinding; wherein, the water amount added in the coarse grinding is 50-70% of the water amount of the ingredients, and the coarse grinding is carried out until more than 90% of the slurry can pass through a solid with 150 meshes;

separating pulp from slag: and (4) carrying out centrifugal separation on the slurry after fine grinding, and sieving by a 200-mesh sieve to obtain the flaxseed kernel slurry.

As a further improvement of the invention, the heating temperature for preparing the feed liquid is 70-80 ℃, and the pH of the slurry is controlled to be 7-8 during heating and preparing.

As a further improvement of the invention, the vacuum degree of the vacuum deodorization is 26.6-39.9 KPa.

As a further improvement of the invention, the slurry after vacuum deodorization is homogenized twice;

the primary homogenizing pressure is 20-25MPa, and the homogenizing temperature is 75-80 ℃;

the secondary homogenizing pressure is 25-36MPa, and the homogenizing temperature is 75-80 ℃.

As a further improvement of the invention, the filling temperature is 80-85 ℃, and the sterilization is carried out in batches by filling the mixture into a sterilization kettle and adopting a pressurization sterilization method.

Compared with the prior art, the invention has the beneficial effects that:

the linseed beverage provided by the invention is suitable for diabetics to drink by selecting the sugar-free sweetener; the inherent peculiar smell of the flaxseeds is removed by utilizing vacuum deodorization, so that the flaxseeds have purer taste; the beverage is more delicate in tissue by using a disk centrifuge, and does not have the phenomena of precipitation, layering and fat floating after standing for one year at normal temperature.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

The invention is described in further detail below:

the invention provides a linseed beverage, which comprises the following preparation raw materials in percentage by mass:

3-6% of linseed kernels;

0.15 to 0.3 percent of emulsifier;

0.1 to 0.3 percent of thickening agent;

0.03-0.1% of chelating agent;

the balance of water.

3-6% of linseed kernels;

0.15 to 0.3 percent of emulsifier;

0.1 to 0.3 percent of thickening agent;

0.03-0.1% of chelating agent;

NaHCO₃0.02-0.04％；

0.001-0.002% of essence;

0.1 to 0.2 percent of sodium cyclamate;

the balance of water.

On the basis of the flaxseed beverage formula, the components of the flaxseed beverage are specifically selected and used as follows:

3-6% of flaxseed kernel, preferably 4-5% of flaxseed kernel.

4-6% of a sweetener, preferably 5-6% of a sweetener; wherein the sweetener comprises one or more of white granulated sugar, maltitol, xylitol and composite sugar alcohol, and the composite sugar alcohol comprises erythritol, sorbitol and xylitol; preferably, the sweetener is white granulated sugar, the sweetener is maltitol, the sweetener is xylitol, the sweetener is complex sugar alcohol, the sweetener is two or three of maltitol, xylitol and complex sugar alcohol, and the sweetener is one of white granulated sugar, maltitol, xylitol and complex sugar alcohol.

The emulsifier comprises one or more of monoglyceride, sucrose fatty acid ester, and sorbitol fatty acid ester, preferably 0.15-0.3% monoglyceride; wherein, the monoglyceride has the following functions: and (4) emulsifying.

The thickener comprises one or more of sodium caseinate, xanthan gum and sodium carboxymethylcellulose, preferably 0.1-0.3% of sodium caseinate; wherein, the sodium caseinate has the following functions: emulsification and thickening.

0.03-0.1% of chelating agent; wherein the chelating agent is sodium tripolyphosphate or sodium hexametaphosphate.

NaHCO₃0.02-0.04%; wherein, NaHCO₃The function of the method is as follows: a pH value regulator.

0.001-0.002% of essence; wherein the essence is edible essence, and meets the regulation of GB 2760.

0.1 to 0.2 percent of sodium cyclamate;

the balance of water.

The invention provides a preparation method of a linseed beverage, which comprises the following steps:

step 1, adding water into linseed kernels for soaking, softening and boiling, grinding into thick liquid and separating thick liquid from residue to obtain linseed kernel thick liquid;

step 2, adding a sweetening agent, monoglyceride, sodium caseinate, a chelating agent and NaHCO into the linseed kernel slurry₃Uniformly mixing essence, an emulsifier, a thickening agent, sodium cyclamate and the rest water to obtain mixed slurry;

and 3, heating and blending the mixed slurry, deodorizing in vacuum, homogenizing, filling and sterilizing to obtain the linseed beverage.

The preparation method specifically comprises the following steps:

s1, selecting materials:

the flaxseed with full grains and high maturity is selected, the outer skin is removed, and the fresh, mouldless and less oxidized flaxseed kernel is selected as the raw material. The quality of the vegetable protein raw material directly influences the quality of the beverage, and the maturity of the linseed kernel influences the content of protein and fat of the linseed kernel. The unsaturated fatty acid in the fat of the flaxseed kernel accounts for 87.1 percent of the total amount of the fatty acid, and the flaxseed kernel is easy to oxidize, so the flaxseed kernel without peel is immediately sent to a refrigerator at the temperature of below 0 ℃ for storage and is taken at any time.

S2, soaking:

weighing flaxseed kernels according to the raw material component ratio, and soaking the flaxseed kernels in water; wherein the content of the first and second substances,

the linseed kernels are soaked, so that cell structures can be softened, cell tissues can be loosened, consumption and equipment abrasion during grinding are reduced, and the dispersion degree and suspension property of colloids and the extraction rate of proteins are improved. During soaking, the temperature and time of soaking water are adjusted according to seasons, and generally, the soaking water is not suitable to be boiled water so as to avoid protein denaturation. Usually, the soaking temperature is slightly lower in summer, and the soaking time is slightly shorter; the water temperature is slightly higher in winter, and the soaking time is properly prolonged. Insufficient soaking (short time, low water temperature), low extraction rate of protein and other nutrient substances; the soaking time is too long, the protein is denatured, and some proteins even have peculiar smell.

Therefore, when the flax seed is soaked, the weight ratio of the flax seed kernels to the water is 1 (3-5), and the preferred weight ratio is 1: 4; wherein the water is soft water or purified water, and the water used for soaking is part of the ingredient water. The soaking temperature is 20-25 ℃, and the soaking time is 1-3 h; preferably soaking for 2-3h in winter and soaking for 1-2h in summer.

S3, softening and cooking:

filtering out soaking water, cleaning, adding softened water, heating to 90-100 deg.C (preferably 96-100 deg.C), decocting for several minutes until semen Lini kernel has no crisp core, filtering out water, and grinding into pulp.

S4, grinding:

before grinding, the boiled linseed kernels are subjected to coarse grinding by a grinder, enough water is added at one time, and the amount cannot be too small so as to avoid influencing the extraction rate of raw materials; therefore, the water amount added in the coarse grinding is 50-70% of the water amount of the ingredients;

and after coarse grinding, the slurry is sent into a colloid mill for fine grinding until more than 90 percent of solids of 150 meshes can pass through the slurry, so that protein and grease in the tissue of the slurry are fully separated out, and the utilization rate of raw materials is improved.

S5, separating pulp from slag:

after coarse and fine grinding in a production workshop, separating by a three-foot stainless steel centrifuge (filtering materials such as a 200-mesh nylon net and canvas are used for a filter bag in a rotary drum), and removing residues to obtain juice which is the main raw material for producing the linseed beverage; the laboratory deslagging method mainly uses 200-mesh nylon cloth and single-side twill lint for filtering sugar to filter and deslag so as to obtain flaxseed pulp.

In a production workshop, if a disk centrifuge is used for replacing a strand centrifuge for separating pulp and residue, the result is that the pulp is separated more thoroughly, the extraction rate of protein and grease is obviously improved, and fine endothelial particles of linseed kernels in the pulp are removed more cleanly, so that the taste of a beverage product is purer and finer, and the quality guarantee period is longer.

S6, sugar dissolving:

weighing the required sweetening agent according to the formula, adding a proper amount of softened water to fully dissolve the sweetening agent, stirring and heating, heating to 95 ℃, filtering by using single-sided twill flannelette while hot, and removing impurities for later use.

S7, dissolving an emulsifier:

melting was carried out according to the instructions for the emulsifier.

S8, preparation:

adding sweetener, monoglyceride, sodium caseinate, chelating agent, and NaHCO into semen Lini pulp₃Uniformly mixing essence, an emulsifier, a thickening agent, sodium cyclamate and the rest water to obtain mixed slurry; wherein the content of the first and second substances,

in order to dissolve emulsifier and thickener uniformly, granulated sugar can be used as dispersion medium, and water is added for mixing uniformly. Mixing emulsifier, thickener and separated juice uniformly, mixing with colloid mill to increase beverage taste and greasiness, and heating with tubular or plate heat exchanger to desired temperature.

S9, heating and preparing:

heating modulation is one of the key processes for producing vegetable protein beverages, and the heating temperature and the heating time are strictly controlled to prevent protein denaturation. At the same time, the pH of the beverage is strictly controlled to avoid the isoelectric point (pH4.0-6.0) of the protein, so as to ensure the formation of a uniform, milky beverage.

Therefore, the heating temperature for heating and preparing the slurry is 70-80 ℃, and the pH of the slurry is controlled to be 7-8 during heating and preparing.

S10, vacuum deodorization:

due to the characteristics of raw materials and processing characteristics, the linseed beverage is easy to generate peculiar smells such as grass smell, heating smell and the like. The vacuum deodorization method can effectively remove the bad flavor in the linseed drink. The heated linseed beverage is sprayed into a vacuum tank at high temperature, part of water is evaporated instantly, volatile poor flavor components are brought out at the same time, and the odor is extracted by a vacuum pump, so that the deodorization effect is remarkable. The vacuum degree is preferably controlled to be 26.6-39.9KPa, and should not be too high to prevent bubbles from rushing out.

S11, homogenizing:

homogenizing the vacuum deodorized pulp twice; the primary homogenizing pressure is 20-25MPa, and the homogenizing temperature is 75-80 ℃; the secondary homogenizing pressure is 25-36MPa, the homogenizing temperature is 75-80 ℃, and one to several tons of homogenizing can be carried out per hour according to the size of the production scale; the vegetable protein beverage can reduce the particle diameter through high-pressure homogenization, thereby slowing down the sedimentation speed and achieving the purposes of stable product and difficult sedimentation and delamination.

S12, filling and sterilizing:

the vegetable protein beverage is rich in protein and fat, is easy to deteriorate, needs to be supplied to consumers in a certain packaging form, and is required to be stored for a long time at room temperature, the vegetable protein beverage needs to be filled into containers such as glass bottles or composite cooking bags or pop cans, the filling temperature is 80-85 ℃, and the containers are filled into a sterilization kettle and sterilized in batches by adopting a pressurized sterilization method. The sterilization can adopt the sterilization procedure of keeping the temperature at 121 ℃ for 15min, the back pressure must be added in the cooling stage, otherwise, the bottle cap is removed or the film bag is exploded because the pressure in the sterilization kettle is reduced and the pressure difference between the inside and the outside of the container is increased. The sterilized finished product can be stored for a long time at normal temperature.

The linseed beverage prepared by the components and the preparation method is more health-care and does not contain sucrose and starch sugar; the beverage has fine and smooth tissue, milky color and luster, fragrant and sweet taste, no precipitation, layering and fat floating phenomenon when the beverage is kept still for one year at normal temperature, and no peculiar unpleasant taste of the flaxseed, thereby laying a solid foundation for product production and market putting.

Example 1:

the invention provides a flaxseed beverage, which is prepared from 1 ton of flaxseed beverage formula by weight and comprises the following components in parts by weight:

50kg of linseed kernels;

50kg of white granulated sugar;

monoglyceride 1.5 kg;

1kg of sodium caseinate;

0.5kg of sodium tripolyphosphate (or sodium hexametaphosphate);

NaHCO₃0.2kg；

1kg of essence;

the balance of water.

Example 2:

50kg of linseed kernels;

40kg of xylitol;

monoglyceride 1.8 kg;

1.5kg of sodium caseinate;

0.3kg of sodium tripolyphosphate (or sodium hexametaphosphate);

NaHCO₃0.2-0.4kg；

1.2kg of essence;

the balance of water.

Example 3:

60kg of linseed kernels;

40kg of maltitol;

2kg of monoglyceride;

1.5kg of sodium caseinate;

0.5kg of sodium tripolyphosphate (or sodium hexametaphosphate);

NaHCO₃0.3kg；

1.2kg of essence;

1.5kg of sodium cyclamate;

the balance of water.

Example 4:

60kg of linseed kernels;

60kg of compound alcohol;

monoglyceride 1.5 kg;

1.5kg of sodium caseinate;

0.5kg of sodium tripolyphosphate (or sodium hexametaphosphate);

NaHCO₃0.3kg；

1kg of essence;

the balance of water.

The 4 formulas designed by the invention can prepare qualified products with excellent fragrance, and the products with the sugar alcohol sweetener added in the formulas 2, 3 and 4 are suitable for all people to drink and are better for diabetics to drink. The beverage prepared by the formula 1 can be drunk by patients except diabetics.

The performance of the linseed beverage prepared in the above example:

1) sensory requirements: the responses meet the requirements of the following Table

2) Physical and chemical indexes: the physical and chemical indexes should meet the requirements of the following table

Item	Index (I)
		Soluble solids (20 ℃ by refractometer)%	≥8
Protein,% (m/m)	≥0.7
		Fat,% (m/m)	≥0.7
Food additive	Meets the regulation of GB2760

3) The sanitation index is as follows: the sanitary index should meet the regulation of GB 16322.

And (4) conclusion:

the invention finally develops a uniform and consistent milky white beverage with the unique taste and aroma of flaxseed and rich in α -linolenic acid through dozens of tests, and the beverage is well received, and pilot test (1 ton of material is fed each time) is carried out to obtain the same result as the test.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The flaxseed beverage is characterized in that the flaxseed beverage is prepared from the following raw materials in percentage by mass:

3-6% of linseed kernels;

0.15 to 0.3 percent of emulsifier;

0.1 to 0.3 percent of thickening agent;

0.03-0.1% of chelating agent;

the balance of water.

2. The flaxseed beverage of claim 1, wherein the flaxseed beverage is prepared from raw materials comprising, in mass percent:

NaHCO₃0.02-0.04％；

0.001-0.002% of essence;

0.1 to 0.2 percent of sodium cyclamate.

3. The flaxseed beverage of claim 1,

the compound sugar alcohol comprises erythritol, sorbitol and xylitol;

the chelating agent is sodium tripolyphosphate or sodium hexametaphosphate.

4. The flaxseed beverage of claim 3,

the emulsifier is monoglyceride;

the thickening agent is sodium caseinate.

5. A method of preparing the flaxseed beverage of any one of claims 1 to 4, comprising:

6. The process of claim 5 wherein said flax seed kernels are steeped in water, softened and cooked, ground and separated into a slurry and a residue comprising:

7. The process according to claim 5, wherein the heating temperature for preparing the feed liquid is 70 to 80 ℃ and the pH of the slurry is controlled to 7 to 8 during the preparation by heating.

8. The method of claim 5, wherein the vacuum of said vacuum deodorization is 26.6 to 39.9 KPa.

9. The method according to claim 5, wherein the vacuum deodorized slurry is subjected to two homogenization;

10. The method according to claim 5, wherein the filling temperature is 80-85 ℃, and the sterilization is carried out by filling into a sterilization kettle and performing batch sterilization by a pressure sterilization method.