Key Technology of Plant Protein Beverage Production Line

May 26, 2022

As the demand in the beverage market continues to expand, plant protein beverages made from crops or plant fruits are rapidly developing. For example, Chengde's almond milk, Shanghai's longevity milk, and Haikou's coconut juice are considered high-grade nutrition. Drinks are popular, especially almond milk and soy milk. Because vegetable protein beverages are different from ordinary acidic beverages, they have their own characteristics, so their production and processing are relatively complicated, and they are prone to delamination and deterioration in production. The following is a discussion of the key technical issues in the production of soy milk, peanut milk and almond milk, and hopes to play a role in attracting jade.

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First, the raw material pretreatment process

1. Pretreatment of peanut kernels

The focus of the peanut kernel pretreatment process is baking. Peanut contains trypsin and anti-nutritional trypsin inhibitors. After heat treatment, its anti-nutritional factors are destroyed or lose activity. After the peanuts are baked, it is good to remove the red clothes, and at the same time avoid the change of the finished color, and the high temperature baking can produce a variety of pleasant aromas, so that the finished product has a better flavor. The temperature and time of baking peanuts have a great influence on the quality of the product. Generally, it is suitable to control from 110 °C to 130 °C and 20 min to 30 min. If the temperature is too high, it will produce a burnt smell and seriously affect the dissolution rate of the protein; if the temperature is too low, the fragrance will be poor, and the finished product will have a scent.

2, pretreatment of soybean

The focus of the soy pretreatment process is enzyme inactivation. Soybeans tend to form odorous substances during processing. It is generally believed to be derived from the oxidation of unsaturated fatty acids in soybeans, which are the main factors contributing to the oxidation of unsaturated fatty acids. Lipoxygenase is mostly present in the cotyledons near the epidermis of soybeans. Therefore, it can be heated by heating at 120 ° C for 7 s to 8 s before the soybeans are broken. The fat oxidase in the soybean epidermis can be inactivated without effect.

3, pre-treatment of almonds

The focus of the almond pretreatment process is peeling and bitterness. Bitter almond contains 3% amygdalin. When it enters the human body, it can destroy the enzymes in the human cells, so that it can not absorb the dissolved oxygen in the blood, causing the body to lack oxygen and suffocate. Therefore, the almond milk processed with bitter almonds must be made to detoxify the raw materials first. The solubility of amygdalin in water is relatively large. It is suitable to use detoxification by warm water soaking method, that is, the water temperature is controlled to 50 ° C ~ 60 ° C, the water consumption is about 3 times the quality of the raw material, it needs to be frequently flipped, and the water is changed every day. 1 time ~ 2 times, generally takes 5 days to 7 days. If the soaking is not thorough, the finished product not only smells flu. And it has a spicy feeling when you drink it. If you drink too much, you may have poisoning. So you must ensure that the bitter almond is completely detoxified and detoxified before you can enter the next process.

Second, the impact of pH on the product

1. Effect of pH on protein yield

Plant protein beverages contain a certain amount of protein, and the yield of protein directly affects the raw material input-output ratio of the product, which affects the cost of the product. In general, proteins are readily soluble under alkaline conditions, ie, in the case of higher pH values of the slurry, the protein yield is relatively high. However, if the pH value is too high, the product will have a bitter taste, so the pH of the refining water should generally be controlled at about 7.5.

2. Effect of pH on product stability

Plant protein beverages are prone to delamination during processing and storage, mainly due to changes in pH. In general, the closer the pH of the solution is to the isoelectric point of the protein, the easier it is for the protein to coagulate and precipitate or float. The isoelectric points of different plant proteins are also different. The isoelectric point of peanut protein is about 5.5-6.5, the isoelectric point of soybean protein is about 4.3, and the isoelectric point of almond protein is about 5.0. In order to promote the full dissolution of plant proteins, improve their hydration ability, and ensure the stability of plant protein beverages, the pH of the emulsion should be kept away from the isoelectric point of the plant protein without affecting the taste and flavor of the product. The product is delaminated during processing and sterilization.

Third, the use of emulsifiers

The vegetable protein beverage is a complex emulsion composed of a colloidal solution of vegetable protein and an oil-in-water emulsion. In a thermodynamically unstable system, it is prone to delamination, flocculation, coalescence, rupture and the like. In order to reduce or avoid the occurrence of the above phenomenon, the use of an emulsifier is one of the effective methods. An ideal emulsifier formula should have strong affinity with both the aqueous phase and the oil phase. Usually, a single emulsifier is difficult to achieve this ideal state. Two or more emulsifiers with different HLB values can be used reasonably. Complement each other.

1. Peanut milk and almond dew are compound emulsion stabilizers because of high fat content. In order to achieve a balance between hydrophilicity and lipophilicity, a highly hydrophilic oil/water emulsifier sucrose ester stabilizer HB 0.4 to 0.5% can be used to obtain a satisfactory effect.

2. There is a high content of protein in soy milk, which has a certain degree of emulsification. When heated, soy protein is susceptible to heat denaturation, so that the secondary bonds of the first, second, third and fourth structures that maintain the spatial conformation of the protein molecule are subjected to Destruction, forming a new conformation and causing precipitation. Therefore, by adjusting the salt balance of the emulsion (i.e., adding phosphate) while controlling the pH and the homogenization pressure, secondary sterilization precipitation can be effectively prevented.

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