Protein powder produced by fluidized bed spraying lecithinum granulation technique and preparing method thereof

A technology of spraying lecithin and granulation technology, which is applied in the field of food processing, can solve problems affecting product solubility and stability, unreasonable amino acid composition, single protein source, etc., achieve good sensory quality, improve solubility, and process flow easy effect

Inactive Publication Date: 2007-07-18
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of single source of protein in protein powder products, unreasonable amino acid composition, agglomeration and unsuitable dissolution during brewing, upper and lower layers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 (high calcium type):

[0036] 1) Compound and mix soybean protein isolate and whey protein, wherein the soybean protein isolate (more than 50% protein content) is 25% to 75%, and the whey protein (more than 50% protein content) is 25% to 75%. Form a compound powder base with a protein content ≥ 50%;

[0037] 2) Nutrient strengthening: calcium (calculated as calcium) 160-800mg / 100g, zinc 3-6mg / 100g;

[0038] 3) Adding a stabilizer, wherein the stabilizer xanthan gum is 0.1% to 2%, and the carrageenan is 0.1% to 2%;

[0039] 4) Lecithin emulsification, lecithin granulation by spraying lecithin on the fluidized bed, the amount of lecithin is 0.1% to 2% (dry basis), the hot air inlet temperature of the fluidized bed is 120°C-180°C, the exhaust temperature is not lower than 80°C, the lecithin solution Concentration 20%;

[0040] 5) Collect granulated products between 60 mesh and 40 mesh, microwave sterilization treatment, sterilization time 20-50s, control te...

Embodiment 2

[0041] Embodiment 2 (multidimensional type):

[0042] 1) Compound and mix soybean protein isolate and whey protein, wherein the soybean protein isolate (more than 50% protein content) is 25% to 75%, and the whey protein (more than 50% protein content) is 25% to 75%. Form a compound powder base with a protein content ≥ 50%;

[0043] 2) Nutrient enhancement: iron 2.9-11.6mg / 100g in multi-dimensional (female) formula, V B1 0.6~1.5mg / 100g, V B2 0.6~1.5mg / 100g, V A 0.3~0.7mg / 100g, V D 1.5~6.0μg / 100g, V E 3~7mg / 100g;

[0044] 3) Adding a stabilizer, wherein the stabilizer xanthan gum is 0.1% to 2%, and the carrageenan is 0.1% to 2%;

[0045] 4) Lecithin emulsification, lecithin granulation by spraying lecithin on the fluidized bed, the amount of lecithin is 0.1% to 2% (dry basis), the hot air inlet temperature of the fluidized bed is 120°C-180°C, the exhaust temperature is not lower than 80°C, the lecithin solution Concentration 20%;

[0046] 5) Collect granulated products b...

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PUM

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Abstract

A protein powder features its ideal protein-amino acid structure mode and contains soybean protein, whey protein, stabilizer, lecithin and 9 amino acids necessary to human body. Its preparing process features use of boiling bed to spray lecithin and granulating.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a protein powder produced by using a fluidized bed spraying lecithin granulation technology and a preparation method thereof. Background technique [0002] Protein is the material basis of all life, an important component of tissue, and plays an irreplaceable role in all life activities. The amino acid composition of protein from various sources is usually different. Countries all over the world have the habit of using complementary proteins together under different cultural backgrounds. Soybean protein isolate is a protein extracted from soybean defatted soybean meal. It is particularly rich in lysine, which is lacking in cereal foods. Compared with other vegetable proteins, its protein digestibility is as high as 97%. Whey protein is one of the most nutritious natural proteins available, and each amino acid exceeds the nutritional intake recommended by the Food and Agric...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J7/00
Inventor 张泽生王浩刘勇李秀兰
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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