CN107136366A - 一种采用弥散融合调质方法生产的补锌杏仁饮料 - Google Patents
一种采用弥散融合调质方法生产的补锌杏仁饮料 Download PDFInfo
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Abstract
本发明涉及一种采用弥散融合调质方法生产的补锌杏仁饮料，本发明包括以下步骤：原料处理、水相调质、油相调质、油水融合、均一化、灌装和灭菌等步骤。本发明的特别之处在于，以水为分散介质，以杏仁蛋白、食用油为分散相的分散体系，经过特定加工，形成一种“蛋白—自乳化稳定—油脂”的均匀稳定的饮料。
Description
技术领域
本发明涉及一种采用弥散融合调质方法生产的补锌杏仁饮料，属于食品加工领域。
背景技术
植物蛋白饮料是以植物果仁、果肉等为主要原料(如杏仁)，经加工制成的以植物蛋白为主体的乳状液体饮品。植物蛋白饮料营养丰富，不仅富含优质蛋白，还含有脂肪、维生素、矿物质等人体生命活动中不可缺少的营养物质。与动物性蛋白乳饮料相比，植物蛋白饮料不饱和脂肪酸含量更高、且胆固醇低，对于防止血管硬化、糖尿病有积极的意义。我国植物蛋白资源极为丰富，开发植物蛋白饮料新品种适合我国消费者的饮食习惯，丰富饮料产品市场。
植物蛋白饮料是一种复杂的热力学不稳定体系，易在热杀菌以及随后的贮藏过程中产生蛋白质及固体颗粒聚沉和脂肪的上浮现象，影响产品的品质。
发明内容
本发明的目的是提供一种采用弥散融合调质方法生产的补锌杏仁饮料，旨在提供一种价廉物美、贮藏稳定性好的杏仁饮料的制备方法。
一种采用弥散融合调质方法生产的补锌杏仁饮料，包括以下步骤：
(1)原料处理：选取冷榨法得到的杏仁粕，采用碱提酸沉法制备杏仁蛋白；
(2)水相调质：取杏仁蛋白20千克，加入920千克饮用水、白砂糖4.6-4.8千克、葡萄糖酸锌56-60克，混匀后把浆液细化至200-210目，温度升至46-48℃；采用增压设备对浆液加压至110-120MPa时，浆液从直径3毫米的微孔中喷出并进行对撞，对撞持续12-14分钟后，形成A液；
(3)油相调质：称取无水乙醇5千克，加入30千克饮用水中，在3400-3600转/分钟的转速下搅拌1分钟，然后保持搅拌、在10-12分钟内匀速加入大豆油2-3千克，橄榄油3-4千克、花生油3-4千克，形成B液；
(4)油水融合：采用匀速流加的方式将B液加入A液，整个过程为14-16分钟；然后在46-48℃下保温搅拌12-14分钟，搅拌速度为3600-3800转/分钟；
(5)均一化、灌装和灭菌：浆液采用胶体磨、均质机处理后进行灌装、杀菌，得到产品。
本发明的创新之处在于：
1、本发明采用特定细度的杏仁蛋白进行持续的加压对撞处理后具有自乳化效应，可以为自发形成、均匀稳定的“蛋白—自乳化稳定—油脂”形态提供离子态水相。
2、采用乙醇作为引发剂，将油脂无缝引入蛋白浆液中，避免了融合过程中油脂的分层，确保了“蛋白—自乳化稳定—油脂”产品的顺利形成，是能量最低态产品形成的关键控制点；此外，乙醇在后续的保温搅拌、胶体磨和均质处理过程中，逐步挥发，确保最终产品的口感和性能不受影响。
3、采用匀速流加的形式进行油相调质和油水融合(即AB液融合)，且限定了流加的时间，为本发明的另一关键控制点，确保了稳定态“蛋白—自乳化稳定—油脂”的形成。
4、与传统植物蛋白饮料的制备方法不同，本发明未添加乳化剂和稳定剂，采用自动触发体系融合的方式达到能量最低态，产品稳定性好，贮藏性能高。
具体实施方式
下面通过具体实施方式更详细的描述本发明。
实施例1
(1)原料处理：选取冷榨法得到的杏仁粕，采用碱提酸沉法制备杏仁蛋白；
(2)水相调质：取杏仁蛋白20千克，加入920千克饮用水、白砂糖4.8千克、葡萄糖酸锌60克，混匀后把浆液细化至210目，温度升至48℃；采用增压设备对浆液加压至120MPa时，浆液从直径3毫米的微孔中喷出并进行对撞，对撞持续12分钟后，形成A液；
(3)油相调质：称取无水乙醇5千克，加入30千克饮用水中，在3600转/分钟的转速下搅拌1分钟，然后保持搅拌、在12分钟内匀速加入大豆油3千克，橄榄油3千克、花生油4千克，形成B液；
(4)油水融合：采用匀速流加的方式将B液加入A液，整个过程为16分钟；然后在46℃下保温搅拌14分钟，搅拌速度为3800转/分钟；
(5)均一化、灌装和灭菌：浆液采用胶体磨、35MPa均质机处理后，进行灌装和115℃杀菌，得到产品。
经测评，产品口感滑爽，平均粒径为248nm，稳定性好，可在8～32℃环境下贮藏11个月以上。
实施例2
(1)原料处理：选取冷榨法得到的杏仁粕，采用碱提酸沉法制备杏仁蛋白；
(2)水相调质：取杏仁蛋白20千克，加入920千克饮用水、白砂糖4.8千克、葡萄糖酸锌60克，混匀后把浆液细化至210目，温度升至48℃；采用增压设备对浆液加压至120MPa时，浆液从直径3毫米的微孔中喷出并进行对撞，对撞持续12分钟后，形成A液；
(3)油相调质：称取35千克饮用水，在3600转/分钟的转速下搅拌1分钟，然后保持搅拌、在12分钟内匀速加入大豆油3千克，橄榄油3千克、花生油4千克，形成B液；
(4)油水融合：采用匀速流加的方式将B液加入A液，整个过程为16分钟；然后在46℃下保温搅拌14分钟，搅拌速度为3800转/分钟；
(5)均一化、灌装和灭菌：浆液采用胶体磨、35MPa均质机处理后，进行灌装和115℃杀菌，得到产品。
经测评，产品平均粒径为421nm，在8～32℃环境下贮藏期低于5个月。
综合实施例1和2产品检测结果可知，本发明各实施步骤环环相扣、相互协同、缺一不可，制备的产品稳定性高、口感好；简化或忽视关键步骤会极大地降低产品的性能。
Claims (1)
1.一种采用弥散融合调质方法生产的补锌杏仁饮料，其特征在于包括以下步骤：
(1)原料处理：选取冷榨法得到的杏仁粕，采用碱提酸沉法制备杏仁蛋白；
(2)水相调质：取杏仁蛋白20千克，加入920千克饮用水、白砂糖4.6-4.8千克、葡萄糖酸锌56-60克，混匀后把浆液细化至200-210目，温度升至46-48℃；采用增压设备对浆液加压至110-120MPa时，浆液从直径3毫米的微孔中喷出并进行对撞，对撞持续12-14分钟后，形成A液；
(3)油相调质：称取无水乙醇5千克，加入30千克饮用水中，在3400-3600转/分钟的转速下搅拌1分钟，然后保持搅拌、在10-12分钟内匀速加入大豆油2-3千克，橄榄油3-4千克、花生油3-4千克，形成B液；
(4)油水融合：采用匀速流加的方式将B液加入A液，整个过程为14-16分钟；然后在46-48℃下保温搅拌12-14分钟，搅拌速度为3600-3800转/分钟；
(5)均一化、灌装和灭菌：浆液采用胶体磨、均质机处理后进行灌装、杀菌，得到产品。
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|---|---|---|---|---|
| CN1352891A (zh) * | 2000-11-06 | 2002-06-12 | 米鹤都 | 豆浆的超微乳化方法及用此方法生产的产品 |
| CN103734847A (zh) * | 2013-12-27 | 2014-04-23 | 北票市兴红饮品有限公司 | 杏仁乳饮料的加工方法 |
| CN106132211A (zh) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | 弱酸性乳饮料的制造方法 |
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| CN1352891A (zh) * | 2000-11-06 | 2002-06-12 | 米鹤都 | 豆浆的超微乳化方法及用此方法生产的产品 |
| CN103734847A (zh) * | 2013-12-27 | 2014-04-23 | 北票市兴红饮品有限公司 | 杏仁乳饮料的加工方法 |
| CN106132211A (zh) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | 弱酸性乳饮料的制造方法 |
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