Key technology of plant protein beverage

As the demand for beverages continues to expand, plant protein beverages made from crops or plant fruits are developing rapidly. 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 more complicated, and stratification and deterioration are prone to occur in production. The following will discuss the key technical issues in the production of soy milk, peanut milk and almond milk, hoping to play a certain role.
1. Raw material pretreatment process
1. Pretreatment of peanut kernels
The focus of the peanut kernel pretreatment process is roasting. Peanuts contain trypsin and anti-nutritional trypsin inhibitors. After heat treatment, its anti-nutritional factors are destroyed or inactive. After the peanuts are roasted, it is better to take off the red coat, and at the same time avoid the change of the color of the finished product. Roasting at high temperature can produce a variety of pleasant aromas and make the finished product taste better. The temperature and time of roasting peanuts have a great impact on the quality of the product. Generally, it is advisable to control at 110℃～130℃ and 20min～30min. If the temperature is too high, it will produce a burnt smell, which will seriously affect the dissolution rate of protein; if the temperature is too low, the fragrance will be poor, and the finished product will have fragrance.
2. Soybean pretreatment
The soybean pretreatment process focuses on enzymatic inactivation. Soybeans are prone to form odorous substances during processing. It is generally believed to originate from the oxidation of unsaturated fatty acids in soybean, which is the main factor contributing to the oxidation of unsaturated fatty acids. Lipoxygenase is mainly present in the cotyledons near the epidermis of soybean. Therefore, the soybean can be heated at 120°C for 7s-8s before crushing. Lipoxygenase in soybean epidermis can be inactivated without effect.
3. Pretreatment of almonds
The almond pretreatment process focuses on peeling and bitterness. Bitter almonds contain 3% amygdalin. When it enters the human body, it will destroy the enzymes in the human cells, making it unable to absorb the dissolved oxygen in the blood, causing the body to lack oxygen and suffocate. Therefore, almond milk made from bitter almonds must first detoxify the ingredients. Amygdalin has a relatively high solubility in water. It is advisable to use warm water soaking method for detoxification, that is, the water temperature is controlled at 50 ℃ ~ 60 ℃, the water consumption is about 3 times the quality of the raw materials, it needs to be turned frequently, and the water is changed every day. 1 to 2 times, it usually takes 5 to 7 days. If the soaking is not thorough, the finished product will not only smell like the flu. And there is a spicy feeling when drinking. If you drink too much, you could be poisoned. Therefore, it is necessary to ensure that the bitter almond is completely detoxified and detoxified before entering the next process.
2. The effect 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 input-output ratio of raw materials of the product, which in turn affects the cost of the product. In general, proteins are readily soluble under alkaline conditions, i.e., the yield of proteins is relatively high when the pH of the slurry is high. However, if the pH value is too high, the product will have a bitter taste, so the pH value of the refining water should generally be controlled at about 7.5.
2. The effect of pH on product stability
Plant-based protein beverages are prone to stratification 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, 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 vegetable protein, improve its hydration ability, and ensure the stability of vegetable protein beverage, the pH value of the emulsion should be far away from the isoelectric point of vegetable protein, and at the same time, it will not affect the taste and flavor of the beverage.
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