CN112772727A - Method for preparing tea seed protein beverage - Google Patents
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- CN112772727A CN112772727A CN202110095737.6A CN202110095737A CN112772727A CN 112772727 A CN112772727 A CN 112772727A CN 202110095737 A CN202110095737 A CN 202110095737A CN 112772727 A CN112772727 A CN 112772727A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING 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
- A23C11/106—Addition of, or treatment with, microorganisms
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Abstract
A tea seed protein beverage is prepared from oil-tea camellia seed meal obtained by extracting oil from oil-tea camellia seed by jet milling, extracting with alkali solution, centrifuging, acid precipitating, colloid milling, culturing with yeast, debitterizing and deodorizing, treating under ultrahigh pressure, blending, sterilizing, and bottling. The tea seed protein beverage prepared by the method has fragrant and sweet taste, rich protein content, low fat and low cholesterol, and is a novel protein beverage product with excellent flavor and higher nutritive value.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a method for preparing a tea seed protein beverage.
Background
Camellia oleifera, also called tea tree, is a evergreen small arbor of the genus Camellia of the family Theaceae, and is a unique perennial woody oil plant in China. The seed oil tea seed of the oil tea can be squeezed to prepare the tea oil, has clear color, delicious taste, rich nutrition and long storage life, and is high-quality edible oil. The camellia seed meal is a main byproduct of camellia seed after oil extraction, is mainly used as a fertilizer and a biological pesticide at present, and is even discarded as garbage, so that great resource waste is caused.
The camellia seed meal contains rich protein, polysaccharide, saponin and the like, the crude protein content of the camellia seed meal reaches 15-20%, and the camellia seed meal contains 17 amino acids, so that the camellia seed meal has high food development value; meanwhile, the oil-tea camellia seed meal protein is rich in 8 essential amino acids for human bodies, and accounts for about 25.98% of all amino acids.
Disclosure of Invention
The invention aims to provide a method for preparing a tea seed protein beverage.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing a tea seed protein beverage comprises the following steps:
step 1: crushing the camellia seed meal to 100-mesh and 150-mesh to obtain camellia seed meal powder;
step 2: mixing oil tea seed meal and purified water according to a mass ratio of 1:7-10, adding alkali liquor into the mixed material, adjusting the pH value of the mixed material to 9.8-10.0, and extracting for 25-35min under the conditions that the temperature is 55-60 ℃ and the stirring speed is 60-70 r/min;
and step 3: centrifuging the extracted mixed material at the rotating speed of 3000-;
and 4, step 4: adding acid solution into the crude protein solution of oil Camellia seed meal, adjusting pH of the mixture to 4.0-4.5, stirring at 55-60 deg.C and rotation speed of 50-70r/min for 15-30 min; standing for 30-60min, collecting precipitate to obtain acid precipitate as crude protein of tea seed cake;
and 5: grinding the crude protein of the tea seed meal to the fineness of below 100 mu m to obtain refined crude protein of the tea seed meal;
step 6: adding a pH regulator into the refined tea seed meal crude protein, uniformly stirring and regulating the pH value of the mixture to 6.3-6.7;
and 7: adding high-temperature resistant yeast with the mass of 0.1-0.5% into the mixture obtained in the step 6, stirring and mixing uniformly, keeping the environmental temperature at 30-35 ℃, standing for 3-5h, and performing debitterizing and deodorization treatment by yeast culture;
and 8: vacuum packaging the debitterized and deodorized material, then placing the material into ultrahigh pressure treatment equipment, and performing ultrahigh pressure treatment at the temperature of 5-30 ℃ and the pressure of 500MPa by using water as a pressure medium, wherein the pressure maintaining time is 10-20 min; then the pressure is removed, and the materials in the plastic bag are taken out to obtain the tea seed protein for processing the beverage;
and step 9: mixing 10-30 parts by weight of tea seed protein, 0.1-1.0 part by weight of emulsifier, 0.5-1.5 parts by weight of tea polyphenol, 0-10 parts by weight of sweetener and 60-90 parts by weight of purified water, and stirring at 60-80 ℃ and 45-90r/min for 15-30min to obtain a prepared solution;
step 10: performing ultrahigh temperature instant sterilization treatment on the prepared solution at the temperature of 140-; and (4) aseptically filling the cooled materials to obtain the tea seed protein beverage product.
The preferable technical scheme is as follows: the alkali liquor is sodium hydroxide aqueous solution or potassium hydroxide aqueous solution with the mass fraction of 1-10%.
The preferable technical scheme is as follows: the acid solution is hydrochloric acid solution with the molar concentration of 0.5-1.0 mol/L.
The preferable technical scheme is as follows: the pH regulator is at least one of sodium bicarbonate aqueous solution, sodium dihydrogen phosphate aqueous solution, sodium citrate aqueous solution and citric acid aqueous solution with the mass concentration of 1%.
The preferable technical scheme is as follows: the high-temperature resistant yeast is dry yeast.
The preferable technical scheme is as follows: the emulsifier is at least one of dried xanthan gum, pectin, konjac gum, guar gum and locust bean gum.
The preferable technical scheme is as follows: the sweetener is at least one of crystal sugar, white granulated sugar, high fructose corn syrup and corn syrup.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention adopts high temperature resistant yeast to culture tea seed meal protein, which has better debitterizing and fishy smell removing effects.
2. The invention carries out ultrahigh pressure treatment on tea seed meal protein cultured by yeast, effectively kills the yeast and various enzymes, and improves the protein dissolving effect.
3. The tea seed protein beverage prepared by the invention has fragrant and sweet taste, rich protein content, low fat and low cholesterol, and is a novel protein beverage product with excellent flavor and higher nutritive value.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: method for preparing tea seed protein beverage
A preparation method of a tea seed protein beverage is characterized by comprising the following technical steps.
(1) Pretreatment of camellia seed meal
The raw material of the camellia seed meal is camellia seed with moderate maturity, no mildew, no insect pest and no mechanical damage, and residues left after oil preparation by squeezing.
And (4) airflow crushing. The camellia seed meal is fully crushed to be 150 meshes by airflow crushing equipment to obtain camellia seed meal powder for later use. Preferably, the gas source of the jet mill is nitrogen.
(2) Alkali extraction
Mixing the camellia seed meal powder in the step (1) with food-grade purified water according to the mass ratio of 1:8, putting the mixed material into extraction equipment with a heat-preservation stirring function, adding alkali liquor to adjust the pH =10.0 of the mixed material, keeping the temperature at 58 ℃, and extracting for 30min at the stirring speed of 65 r/min.
The alkali liquor is a purified aqueous solution of sodium hydroxide or potassium hydroxide with the mass fraction of 5 m%.
(3) Centrifugation
And (3) centrifuging the mixed material obtained after the alkali liquor extraction in the step (2) at the rotating speed of 3200r/min for 15min, and separating supernatant to obtain a crude protein solution of the camellia seed meal for later use.
(4) Acid precipitation
Feeding the camellia oleifera seed meal crude protein solution in the step (3) into an acid precipitation tank with a heat preservation and stirring function, adding acid liquor to adjust the pH =4.0 of the mixed material, keeping the temperature at 56 ℃ and stirring at a rotating speed of 60r/min, and treating for 20 min; standing for 45min, and collecting precipitate to obtain acid precipitate as crude protein of tea seed cake.
The acid solution is a hydrochloric acid purified water solution with the molar concentration of 0.6 mol/L.
(5) Grinding treatment with colloid mill
And (4) fully grinding the crude protein of the tea seed meal in the step (4) by adopting a colloid mill until the fineness is below 100 mu m to obtain refined crude protein of the tea seed meal for later use.
(6) pH adjustment
And (5) adding a small amount of pH regulator into the refined tea seed meal crude protein in the step (5), quickly and uniformly stirring, and regulating the pH value of the mixture to 6.5 for later use. The pH regulator is sodium bicarbonate water solution with the mass concentration of 1%.
(7) Removing bitter taste and fishy smell
And (3) adding 0.3% of high-temperature-resistant yeast into the mixture obtained in the step (6), fully stirring and uniformly mixing, keeping the ambient temperature at 32 ℃, standing for 4 hours, and performing debittering and fishy smell removing treatment through yeast culture. The high temperature resistant yeast is dry yeast, namely dry thalli of wine yeast or grape juice yeast. In this example, Saccharomyces cerevisae was specifically selected.
(8) Ultra high pressure treatment
Putting the material subjected to the debitterizing and fishy smell removing treatment of the yeast in the step (7) into a food-grade plastic bag, carrying out heat sealing in an environment with vacuum gauge pressure of-0.09 to-0.10 MPa, then putting the material into food ultrahigh pressure equipment, carrying out ultrahigh pressure treatment at the temperature of 20 ℃ and the pressure maintaining time of 15min by using water as a pressure medium and adopting 400 MPa; and then the pressure is removed, and the materials in the plastic bag are taken out to obtain the tea seed protein for processing the beverage for later use.
(9) Blending
Mixing 20 parts by weight of tea seed protein in the step (8), 0.5 part by weight of emulsifier, 1 part by weight of tea polyphenol, 5 parts by weight of sweetener and 75 parts by weight of food-grade purified water, and fully stirring for 20min at the temperature of 70 ℃ and the rotating speed of 60r/min to obtain a prepared liquid for later use.
The emulsifier is dried xanthan gum.
The sweetener is high fructose corn syrup.
(10) Sterilizing and filling
Carrying out ultrahigh-temperature instant sterilization treatment on the blending liquid in the step (9) at the temperature of 150 ℃ for 18s, and then cooling to 40 ℃ within 30 min; and (4) aseptically filling the cooled materials to obtain the tea seed protein beverage product.
The tea seed protein beverage prepared by the invention has fragrant and sweet taste, rich protein content, low fat and low cholesterol, and is a novel protein beverage product with excellent flavor and higher nutritive value.
Example 2: method for preparing tea seed protein beverage
A method for preparing a tea seed protein beverage comprises the following steps:
step 1: crushing the camellia seed meal to 100 meshes to obtain camellia seed meal powder;
step 2: mixing oil tea seed meal and purified water according to a mass ratio of 1:7, adding alkali liquor into the mixed material, adjusting the pH value of the mixed material to 9.8, and extracting for 25min under the conditions that the temperature is 55 ℃ and the stirring speed is 60 r/min;
and step 3: centrifuging the extracted mixed material at a rotating speed of 3000r/min for 20min, and separating supernatant to obtain crude protein solution of camellia seed meal;
and 4, step 4: adding acid solution into the crude protein solution of the camellia seed meal, adjusting the pH value of the mixed material to 4.0, and treating for 15min at the temperature of 55 ℃ and the stirring speed of 50 r/min; standing for 30min, and collecting precipitate to obtain acid precipitate as crude protein of tea seed cake;
and 5: grinding the crude protein of the tea seed meal to the fineness of below 100 mu m to obtain refined crude protein of the tea seed meal;
step 6: adding a pH regulator into the refined tea seed meal crude protein, uniformly stirring and regulating the pH value of the mixture to 6.3;
and 7: adding high-temperature-resistant yeast with the mass of 0.1% of that of the mixture obtained in the step 6, stirring and mixing uniformly, keeping the environmental temperature at 30 ℃, standing for 3 hours, and performing debittering and fishy smell removing treatment through yeast culture;
and 8: vacuum packaging the debitterized and deodorized material, then placing the material into ultrahigh pressure treatment equipment, and performing 300MPa ultrahigh pressure treatment at the temperature of 5 ℃ by using water as a pressure medium for 10 min; then the pressure is removed, and the materials in the plastic bag are taken out to obtain the tea seed protein for processing the beverage;
and step 9: mixing 10 parts by weight of tea seed protein, 0.1 part by weight of emulsifier, 0.5 part by weight of tea polyphenol and 60 parts by weight of purified water, and stirring at 60 ℃ and 45r/min for 15min to obtain a blending solution;
step 10: performing ultrahigh temperature instant sterilization treatment on the prepared solution at 140 ℃ for 15s, and then cooling to 40 ℃ within 30 min; and (4) aseptically filling the cooled materials to obtain the tea seed protein beverage product.
The preferred embodiment is: the alkali liquor is sodium hydroxide aqueous solution with the mass fraction of 1%.
The preferred embodiment is: the acid solution is hydrochloric acid solution with the molar concentration of 0.50 mol/L.
The preferred embodiment is: the pH regulator is a sodium citrate aqueous solution with the mass concentration of 1%.
The preferred embodiment is: the high-temperature resistant yeast is dry yeast.
The preferred embodiment is: the emulsifier is dry konjac glucomannan.
Example 3: method for preparing tea seed protein beverage
A method for preparing a tea seed protein beverage comprises the following steps:
step 1: crushing the camellia seed meal to 150 meshes to obtain camellia seed meal powder;
step 2: mixing oil tea seed meal and purified water according to a mass ratio of 1:10, adding alkali liquor into the mixed material, adjusting the pH value of the mixed material to 10.0, and extracting for 35min under the conditions that the temperature is 60 ℃ and the stirring speed is 70 r/min;
and step 3: centrifuging the extracted mixed material at the rotation speed of 3500r/min for 10min, and separating supernatant to obtain crude protein solution of camellia seed meal;
and 4, step 4: adding acid solution into the crude protein solution of the camellia seed meal, adjusting the pH value of the mixed material to 4.5, and treating for 30min at the temperature of 60 ℃ and the stirring speed of 70 r/min; standing for 60min, and collecting precipitate to obtain acid precipitate as crude protein of tea seed cake;
and 5: grinding the crude protein of the tea seed meal to the fineness of below 100 mu m to obtain refined crude protein of the tea seed meal;
step 6: adding a pH regulator into the refined tea seed meal crude protein, uniformly stirring and regulating the pH value of the mixture to 6.7;
and 7: adding high-temperature-resistant yeast with the mass of 0.5% of that of the mixture obtained in the step 6, stirring and mixing uniformly, keeping the environmental temperature at 35 ℃, standing for 5 hours, and performing debittering and fishy smell removing treatment through yeast culture;
and 8: vacuum packaging the debitterized and deodorized material, then placing the material into ultrahigh pressure treatment equipment, and performing 500MPa ultrahigh pressure treatment at the temperature of 30 ℃ for 20min by using water as a pressure medium; then the pressure is removed, and the materials in the plastic bag are taken out to obtain the tea seed protein for processing the beverage;
and step 9: mixing 30 parts by weight of tea seed protein, 1.0 part by weight of emulsifier, 1.5 parts by weight of tea polyphenol, 10 parts by weight of sweetener and 90 parts by weight of purified water, and stirring for 30min at the conditions of 80 ℃ and the rotating speed of 90r/min to obtain a prepared liquid;
step 10: performing ultrahigh temperature instant sterilization treatment on the prepared solution at 160 ℃ for 20s, and then cooling to 40 ℃ within 30 min; and (4) aseptically filling the cooled materials to obtain the tea seed protein beverage product.
The preferable technical scheme is as follows: the alkali liquor is 10% of potassium hydroxide aqueous solution by mass fraction.
The preferable technical scheme is as follows: the acid solution is hydrochloric acid solution with the molar concentration of 1.0 mol/L.
The preferable technical scheme is as follows: the pH regulator is a citric acid aqueous solution with the mass concentration of 1%.
The preferable technical scheme is as follows: the high-temperature resistant yeast is dry yeast.
The preferable technical scheme is as follows: the emulsifier is dry konjac glucomannan.
The preferable technical scheme is as follows: the sweetener is corn syrup.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (7)
1. A method for preparing tea seed protein beverage is characterized in that: comprises the following steps:
step 1: crushing the camellia seed meal to 100-mesh and 150-mesh to obtain camellia seed meal powder;
step 2: mixing oil tea seed meal and purified water according to a mass ratio of 1:7-10, adding alkali liquor into the mixed material, adjusting the pH value of the mixed material to 9.8-10.0, and extracting for 25-35min under the conditions that the temperature is 55-60 ℃ and the stirring speed is 60-70 r/min;
and step 3: centrifuging the extracted mixed material at the rotating speed of 3000-;
and 4, step 4: adding acid solution into the crude protein solution of oil Camellia seed meal, adjusting pH of the mixture to 4.0-4.5, stirring at 55-60 deg.C and rotation speed of 50-70r/min for 15-30 min; standing for 30-60min, collecting precipitate to obtain acid precipitate as crude protein of tea seed cake;
and 5: grinding the crude protein of the tea seed meal to the fineness of below 100 mu m to obtain refined crude protein of the tea seed meal;
step 6: adding a pH regulator into the refined tea seed meal crude protein, uniformly stirring and regulating the pH value of the mixture to 6.3-6.7;
and 7: adding high-temperature resistant yeast with the mass of 0.1-0.5% into the mixture obtained in the step 6, stirring and mixing uniformly, keeping the environmental temperature at 30-35 ℃, standing for 3-5h, and performing debitterizing and deodorization treatment by yeast culture;
and 8: vacuum packaging the debitterized and deodorized material, then placing the material into ultrahigh pressure treatment equipment, and performing ultrahigh pressure treatment at the temperature of 5-30 ℃ and the pressure of 500MPa by using water as a pressure medium, wherein the pressure maintaining time is 10-20 min; then the pressure is removed, and the materials in the plastic bag are taken out to obtain the tea seed protein for processing the beverage;
and step 9: mixing 10-30 parts by weight of tea seed protein, 0.1-1.0 part by weight of emulsifier, 0.5-1.5 parts by weight of tea polyphenol, 0-10 parts by weight of sweetener and 60-90 parts by weight of purified water, and stirring at 60-80 ℃ and 45-90r/min for 15-30min to obtain a prepared solution;
step 10: performing ultrahigh temperature instant sterilization treatment on the prepared solution at the temperature of 140-; and (4) aseptically filling the cooled materials to obtain the tea seed protein beverage product.
2. The method for producing a tea seed protein beverage according to claim 1, wherein: the alkali liquor is sodium hydroxide aqueous solution or potassium hydroxide aqueous solution with the mass fraction of 1-10%.
3. The method for producing a tea seed protein beverage according to claim 1, wherein: the acid solution is hydrochloric acid solution with the molar concentration of 0.5-1.0 mol/L.
4. The method for producing a tea seed protein beverage according to claim 1, wherein: the pH regulator is at least one of sodium bicarbonate aqueous solution, sodium dihydrogen phosphate aqueous solution, sodium citrate aqueous solution and citric acid aqueous solution with the mass concentration of 1%.
5. The method for producing a tea seed protein beverage according to claim 1, wherein: the high-temperature resistant yeast is dry yeast.
6. The method for producing a tea seed protein beverage according to claim 1, wherein: the emulsifier is at least one of dried xanthan gum, pectin, konjac gum, guar gum and locust bean gum.
7. The method for producing a tea seed protein beverage according to claim 1, wherein: the sweetener is at least one of crystal sugar, white granulated sugar, high fructose corn syrup and corn syrup.
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2021
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