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CN-122004307-A - Self-stabilizing quinoa fructus cannabis plant milk without exogenous additives and preparation method thereof

CN122004307ACN 122004307 ACN122004307 ACN 122004307ACN-122004307-A

Abstract

The invention discloses self-stabilizing quinoa fructus cannabis plant milk without an exogenous additive and a preparation method thereof, and belongs to the technical field of plant-based drink processing. The plant milk is composed of quinoa, grease type plant components containing fructus cannabis and water, and forms a stable emulsion system through heat treatment at 85-95 ℃ and shearing and dispersing at 3000-20000rpm under the condition of not adding any exogenous emulsifying agent, stabilizing agent, thickening agent and additional vegetable oil. Based on 1000g of water, the quinoa dosage is 55-70 g, the total amount of the oil-type plant components is 10-24g, and the preferred amount of the fructus cannabis is 10-15g. The preparation method comprises the steps of raw material pretreatment, batch mixing, heat treatment, shearing dispersion and cooling. The obtained plant milk has excellent standing stability (no obvious layering and precipitation at 25 ℃ and 24 hours), fine smooth mouthfeel, natural and mild flavor, can be drunk in hot and cold, can be directly added into coffee, and is suitable for developing plant-based beverage with clean labels.

Inventors

  • WU XIANGYUN
  • WU ANBANG
  • Yue Zhangyin
  • Kou Qiaohua

Assignees

  • 山西农谷稼祺种业有限公司

Dates

Publication Date
20260512
Application Date
20260409

Claims (14)

  1. 1. A self-stabilizing quinoa hemp seed plant emulsion without an exogenous additive is characterized by comprising quinoa, a grease-type plant component containing hemp seed and water, wherein the plant emulsion forms a stable emulsion system after shearing and dispersing at 3000-20000rpm through heat treatment at 85-95 ℃ without adding any exogenous emulsifier, exogenous stabilizer, exogenous thickener and external vegetable oil, and has no obvious layering and no obvious precipitation after standing for 24 hours at 25 ℃.
  2. 2. The self-stabilizing quinoa cannabis plant milk of claim 1, wherein quinoa is present in the plant milk in an amount of 55-70g based on 1000g of water.
  3. 3. Self-stabilising quinoa cannabis plant milk as claimed in claim 1 or 2, wherein the total amount of the lipidic plant component is 10-24g based on 1000g of water and wherein the amount of cannabis is 5-15g.
  4. 4. A self-stabilizing quinoa cannabis plant milk as claimed in claim 3, wherein the amount of cannabis is in the range of 10-15g based on 1000g of water.
  5. 5. The self-stabilizing quinoa cannabis plant milk of any of claims 1-4, wherein the oleaginous plant component further comprises walnut kernels in an amount of 0-12g.
  6. 6. Self-stabilizing quinoa cannabis plant milk as claimed in any of claims 1-5, further comprising red date in an amount of 0-20g.
  7. 7. Self-stabilizing quinoa cannabis plant milk as claimed in any of claims 1-6, wherein the apparent viscosity of the plant milk at 25 ℃ is 8-45 mPa-s.
  8. 8. Self-stabilizing quinoa cannabis plant milk as claimed in any of claims 1-7, wherein the median diameter D50 of the oil droplets in the plant milk is 5-50 μm.
  9. 9. A method for preparing the self-stabilizing quinoa hemp seed plant milk without an exogenous additive as claimed in any one of claims 1 to 8, which is characterized by comprising the steps of S1, washing quinoa, removing saponin, washing hemp seeds, optionally washing walnut kernels and/or red dates, S2, mixing quinoa, hemp seeds, optional walnut kernels and optional red dates with water according to a formula, S3, heating the mixed slurry to 85-95 ℃ and keeping the temperature for 5-10min, S4, carrying out shearing dispersion treatment on the slurry after heat treatment for 1.5-3min, and obtaining the plant milk after shearing rotation speed is 3000-20000rpm, S5 and cooling.
  10. 10. The method according to claim 9, wherein the heat treatment temperature in step S3 is 88-92 ℃.
  11. 11. The method according to claim 9 or 10, wherein the holding time in step S3 is 6-9min.
  12. 12. A method according to any one of claims 9 to 11, wherein the shear rate in step S4 is 8000-15000rpm.
  13. 13. The method according to any one of claims 9 to 12, wherein the shearing time in step S4 is 1.5-2.5min.
  14. 14. The method according to any one of claims 9 to 13, wherein step S4 is performed during the incubation period of step S3 or immediately after completion of step S3.

Description

Self-stabilizing quinoa fructus cannabis plant milk without exogenous additives and preparation method thereof Technical Field The invention relates to the technical field of plant-based food and beverage processing, in particular to a plant milk which takes quinoa as a structural seed raw material and hemp seed as one of main grease-type plant components, and forms a stable emulsion system by means of the ingredient synergy of the raw material and a heat treatment-shearing dispersion process under the condition of not adding any exogenous emulsifying agent, stabilizing agent, thickening agent and additional vegetable oil, and a preparation method thereof. Background In recent years, the plant-based beverage market has rapidly developed as consumer interest in cleaning labels, balanced nutrition, and plant-based diets has increased. Existing plant milk products such as soybean milk, oat milk, nut milk and the like generally need to be added with emulsifying agents, stabilizing agents, thickening agents or added with vegetable oil to improve system stability, suspension property, taste fineness and shelf performance. However, such exogenous additions can somewhat impair the market appeal of the product "few additions" or "clean labels". Quinoa is rich in starch, protein, dietary fiber and various trace nutrients, and is a plant-based raw material with high development value. However, the single quinoa milk usually has the problems of obvious powder feel, rough mouthfeel, easy precipitation and the like in actual processing. Fructus cannabis is rich in unsaturated fatty acid, phospholipid and vegetable protein, has the potential to improve smoothness and flavor of vegetable milk, but single fructus cannabis milk is also easy to delaminate due to higher proportion of grease. In the prior art, although the proposal of the quinoa drink or the quinoa and the nut and seed raw materials are compounded exists, most of the proposal still depends on exogenous emulsifying agents, stabilizing agents and thickening agents or depends on the comparatively strong working conditions such as high-pressure homogenization and the like. Aiming at the specific compounding relation of quinoa and fructus cannabis, and under the condition of completely no exogenous additive, a systematic technical scheme for constructing a stable emulsion system through the ingredient synergy of raw materials and a proper heat treatment-shearing dispersion process is not disclosed clearly. Therefore, it is necessary to provide a self-stabilizing quinoa fructus cannabis plant milk without any external additive and a preparation method thereof, so that the self-stabilizing quinoa fructus cannabis plant milk can achieve better dispersion stability, fluidity, fine mouthfeel and mild flavor under the condition of not depending on any external additive. Disclosure of Invention Object of the invention The invention aims to provide self-stabilizing quinoa fructus cannabis plant milk without an exogenous additive and a preparation method thereof, so as to solve the problems that the existing plant milk product has higher dependence on exogenous emulsifying agents, stabilizing agents, thickening agents or externally added vegetable oils and is difficult to consider among system stability, fluidity, taste fineness and taste mildness. The invention also aims to construct a plant milk system with excellent milky dispersibility, standing stability, fine and smooth mouthfeel and natural mild flavor under the condition of completely not adding any exogenous emulsifying agent, stabilizing agent, thickening agent and external vegetable oil by optimizing the dosage range of quinoa and fructus cannabis and cooperatively controlling the heat treatment-shearing dispersion process, and simultaneously, the product can be drunk in hot and cold conditions, has good coffee compatibility and is suitable for developing plant-based drinks with clean labels. (II) technical scheme In order to achieve the above purpose, the invention adopts the following technical scheme: product scheme A self-stabilizing quinoa hemp seed plant emulsion without exogenous additives is prepared from quinoa, grease-type plant components containing hemp seed and water through heat treatment, shearing and dispersing without adding any exogenous emulsifier, exogenous stabilizer, exogenous thickening agent and external vegetable oil. Preferably, the plant milk comprises 55-70g of quinoa and 10-24g of grease plant components based on 1000g of water. Preferably, the amount of hemp seed in the oil-and-fat type plant component is 10 to 15g (further preferred range). Preferably, the oil-type plant component further comprises walnut kernels, and the dosage of the walnut kernels is 0-12g. Preferably, the plant milk may further comprise red dates in an amount of 0-20g for improving flavor and enriching nutritional composition. Preferably, the quinoa is quinoa grain after washing and surface saponin removal. Prefe