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CN-121986892-A - High-foamability composite sesame protein solid beverage and preparation method thereof

CN121986892ACN 121986892 ACN121986892 ACN 121986892ACN-121986892-A

Abstract

The invention discloses a high-foamability composite sesame protein solid beverage and a preparation method thereof, wherein the solid beverage is prepared from sesame protein powder, cereal auxiliary materials, prebiotics, natural sweetener, flavor modifier and functional auxiliary materials, wherein the cereal auxiliary materials are one or two of rice protein powder and oat flour; the prebiotics are one or two of inulin and isomaltooligosaccharide, the sweetener is one or more of white granulated sugar, erythritol and stevioside, the flavor modifier is one or more of edible salt, organic acid and natural essence, and the functional auxiliary materials are one or more of Qiya seed powder, walnut powder and freeze-dried fruit powder. The invention not only can fully exert the core nutritive value of the sesame protein, but also can compensate the short amino acid plates of the sesame protein through the synergistic effect of the raw materials, and endow the sesame protein with additional functions of promoting intestinal health and the like, and has important significance for improving the additional value of the sesame product and meeting the market demand of high-end functional solid beverage.

Inventors

  • LI LIANG
  • Hao Jiangting
  • YANG XIAOYU
  • CHEN RUIXUE
  • LIU XULI

Assignees

  • 东北农业大学

Dates

Publication Date
20260508
Application Date
20260121

Claims (10)

  1. 1. The high-foamability composite sesame protein solid beverage is characterized by being prepared from, by mass, 25-55% of sesame protein powder, 15-40% of cereal auxiliary materials, 8-25% of prebiotics, 5-20% of natural sweeteners, 0-5% of flavor modifiers and 0-5% of functional auxiliary materials.
  2. 2. The high-foamability composite sesame protein solid beverage according to claim 1, characterized in that the sesame protein powder is a high-foamability sesame protein base material modified by maillard reaction, and the preparation method comprises the following steps: Step 1, sesame protein is prepared by an alkali-dissolution and acid-precipitation method; And step 2, adding glucose into the sesame protein by utilizing Maillard reaction for covalent grafting, and obtaining the sesame protein with high foamability.
  3. 3. The high-foamability composite sesame protein solid beverage according to claim 2, characterized in that the specific steps of step 1 are as follows: Step 1-1, mixing sesame powder and n-hexane in a ratio of 1:5-15 (g/mL), and stirring for 1-3 hours to obtain defatted sesame powder; Step 1-2, mixing defatted sesame powder with deionized water at a ratio of 1:5-15 (g/mL), adjusting the pH to 10, stirring for 1-3 hours at 25 ℃, centrifuging for 10-30 minutes, and collecting supernatant; step 1-3, regulating the pH value to 4.5, standing for 20-40 minutes, and centrifuging for 10-30 minutes; Step 1-4, washing the precipitate, centrifuging for 10-30 minutes, and repeating twice; and step 1-5, performing freeze drying treatment on the precipitate to obtain sesame protein.
  4. 4. The high-foamability composite sesame protein solid beverage according to claim 2, characterized in that the specific steps of step 2 are as follows: step 2-1, weighing sesame protein, dispersing in deionized water, stirring for 1-3 hours, and hydrating overnight to obtain a sesame protein solution with the concentration of 10-30 mg/mL; 2-2, dissolving glucose in the sesame protein solution, mixing and stirring for 20-40 minutes, and controlling the mass ratio of the sesame protein to the glucose to be 1-8:1; step 2-3, adjusting the pH value to 9.0, heating in a water bath at 100 ℃, and immediately carrying out ice bath after 20-40 minutes to terminate the reaction; Step 2-4, centrifuging to obtain supernatant, and dialyzing to remove unreacted glucose; Step 2-5, obtaining sesame globulin-glucose conjugate by freeze drying and storing at-20 ℃.
  5. 5. The high-foamability composite sesame protein solid beverage according to claim 1 is characterized in that the cereal auxiliary material is one or two of rice protein powder and oat powder, the prebiotic is one or two of inulin and isomaltooligosaccharide, the sweetener is one or more of white granulated sugar, erythritol and stevioside, the flavor modifier is one or more of edible salt, organic acid and natural essence and spice, and the functional auxiliary material is one or more of chia seed powder, walnut powder and freeze-dried fruit powder.
  6. 6. The high-foamability composite sesame protein solid beverage according to claim 5 is characterized in that the cereal auxiliary material is a mixture of rice protein powder and oat flour, the mass ratio of the rice protein powder to the oat flour is 1:0.5-2, the prebiotic is a mixture of inulin and isomaltooligosaccharide, the mass ratio of the inulin to the isomaltooligosaccharide is 1:1, the sweetener is a mixture of erythritol and stevioside, the mass ratio of the erythritol and stevioside is 1:0.1-0.5, and the flavor modifier is a mixture of edible salt and natural vanillin, and the mass ratio of the edible salt to the natural vanillin is 1:0.5-1.5.
  7. 7. The high-foamability composite sesame protein solid beverage according to claim 1, characterized in that the raw materials are subjected to 80 mesh screening treatment before use.
  8. 8. A method for preparing a high foaming composite sesame protein solid beverage according to any one of claims 1 to 7, characterized in that the method comprises the following steps: step one, dry mixing, namely putting all raw materials into mixing equipment for mixing; Sieving and granulating, namely sieving the mixed materials through a screen; and thirdly, sterilizing and packaging, namely sterilizing the sieved product and quantitatively packaging in a low-humidity environment.
  9. 9. The method for preparing the high-foamability composite sesame protein solid beverage according to claim 8, wherein in the first step, the mixing speed is 20-30 r/min, the mixing time is 30-40 min, and in the second step, the mixture is sieved by a 80-100-mesh sieve.
  10. 10. The method for preparing a high-foamability composite sesame protein solid beverage according to claim 8, wherein in the third step, the sterilization mode adopts cold sterilization, the relative humidity of the packaging environment is less than or equal to 45%, and the packaging material is an aluminum foil composite material.

Description

High-foamability composite sesame protein solid beverage and preparation method thereof Technical Field The invention belongs to the technical field of sesame protein processing, and relates to a compound sesame protein solid beverage with balanced nutrition and a preparation method thereof. Background Sesame is a traditional oil crop with extremely high nutritive value, is not only rich in high-quality grease, but also a byproduct sesame seed meal is a precious plant protein resource. Sesame protein is known by balanced amino acid composition, is especially rich in sulfur-containing amino acid which is relatively lacking in various plant proteins, is accompanied with natural antioxidant components such as sesamolin and the like, has good health promotion potential, and is an ideal food protein base material. At present, solid beverages in the market are various in variety, but high-end products mainly comprising sesame are still insufficient. Most of the existing products are traditional sesame paste, and are characterized by high carbohydrate and low protein, amino acid modes are not optimized, and other main stream vegetable protein solid beverages are concentrated in soybean or pea protein, so that the products are seriously homogenized, and partial products have the problems of poor flavor, discomfort in digestion and the like. More importantly, most products only stay at the level of providing energy or basic nutrition, and lack of accurate design through scientific compounding to realize specific health functions. Disclosure of Invention The invention aims to provide the high-foamability composite sesame protein solid beverage and the preparation method thereof based on the inherent advantages of sesame protein, and aims to provide the high-foamability composite sesame protein solid beverage by scientifically compounding the sesame protein with grains and prebiotics, so that the core nutritional value of the sesame protein can be fully exerted, the amino acid short plates of the sesame protein can be made up through the synergistic effect of raw materials, the additional functions of promoting intestinal health and the like of the sesame protein can be endowed to the product, and the high-foamability composite sesame protein solid beverage has important significance for improving the additional value of the sesame product and meeting the market demand for high-end functional solid beverages. The invention aims at realizing the following technical scheme: The high-foamability composite sesame protein solid beverage is prepared from the following raw materials, by mass, 25-55% of sesame protein powder, 15-40% of cereal auxiliary materials, 8-25% of prebiotics, 5-20% of natural sweeteners, 0-5% of flavor modifiers and 0-5% of functional auxiliary materials, wherein: The sesame protein powder is a high-foamability sesame protein base material modified by Maillard reaction, and the specific preparation method comprises the following steps: step 1, sesame protein preparation: the sesame protein is obtained by an alkali-dissolution and acid-precipitation method, and the specific steps are as follows: Step 1-1, mixing sesame powder and n-hexane in a ratio of 1:5-15 (g/mL), and stirring for 1-3 hours to obtain defatted sesame powder (residual oil content is less than 0.5%); Step 1-2, mixing defatted sesame powder with deionized water at a ratio of 1:5-15 (g/mL), adjusting the pH to 10, stirring for 1-3 hours at 25 ℃, centrifuging for 10-30 minutes, and collecting supernatant; step 1-3, regulating the pH value to 4.5, standing for 20-40 minutes, and centrifuging for 10-30 minutes; Step 1-4, washing the precipitate, centrifuging for 10-30 minutes, and repeating twice; step 1-5, performing freeze drying treatment on the precipitate to obtain sesame protein; And 2, adding glucose into sesame protein by utilizing Maillard reaction for covalent grafting to obtain high-foamability sesame protein, wherein the preparation method comprises the following specific steps of: step 2-1, weighing sesame protein, dispersing in deionized water, stirring for 1-3 hours, and hydrating overnight to obtain a sesame protein solution with the concentration of 10-30 mg/mL; 2-2, dissolving glucose in the sesame protein solution, mixing and stirring for 20-40 minutes, and controlling the mass ratio of the sesame protein to the glucose to be 1-8:1; step 2-3, adjusting the pH value to 9.0, heating in a water bath at 100 ℃, and immediately carrying out ice bath after 20-40 minutes to terminate the reaction; Step 2-4, centrifuging to obtain supernatant, and dialyzing to remove unreacted glucose; step 2-5, obtaining a sesame globulin-glucose conjugate through freeze drying and storing at a temperature of-20 ℃; the cereal auxiliary material is one or two of rice protein powder and oat flour, preferably a mixture of the rice protein powder and the oat flour, and the mass ratio of the rice protein powder to the oat flour is 1:0.5-2 so as to rea