Fruit-flavor lotus seed protein powder and production method

A technology for fruity lotus seeds and protein powder is applied in the field of deep processing of lotus seeds to achieve the effects of increasing nutrition, improving stability and reconstitution, and having excellent color, luster and taste.

Inactive Publication Date: 2009-08-05
XIANGTAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no patents and literature reports on the preparation process of fruity lotus seed protein powder in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Apple Flavored Protein Powder

[0018] 95.5 kg of lotus seed protein was added with hydromodulin at a concentration of 25%, 2.5 kg of stabilizer xanthan gum and 0.5 kg of vitamin C were added, and 1.5 kg of apple-flavored essence was used for flavoring. Homogeneous under the conditions of ℃ and 25MPa, spray powder, spray inlet temperature 150 ℃, spray outlet temperature 68 ℃. Then, spray lecithin on the fluidized bed, the amount of lecithin is 0.2% of the dry protein powder, the inlet temperature is 150°C, the outlet temperature is 70°C, and finally the powder is packaged.

Embodiment 2

[0019] Example 2: Orange juice flavored protein powder

[0020] 96.5 kg of lotus seed protein was added with hydromodulin at a concentration of 35%, 1.5 kg of stabilizer xanthan gum and 1.0 kg of vitamin C were added, and 1.0 kg of orange juice flavor was used for flavoring. Homogeneous under the conditions of ℃ and 30MPa, spray powder, spray inlet temperature 160 ℃, spray outlet temperature 75 ℃. Then, spray lecithin on the fluidized bed, the amount of lecithin is 0.3% of protein dry powder, the inlet temperature is 170°C, the outlet temperature is 80°C, and finally the powder is packed.

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PUM

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Abstract

The invention relates to high-quality fruity lotus seed albumen powder and a production method. The lotus seed albumen powder has high albumen content, balanced essential amino acid, good solubility and stability, and good color and taste. The production method blends fruity flavor, and improves the color, taste and flavor. The product added with vitamin C and lecithine can increase the nutrition, and can improve the stability and the reconstitution property of the product. The solubility and the stability of lotus seed albumen are improved by using a fluid bed to spray the lecithine.

Description

technical field [0001] The invention relates to a method for deep processing of lotus seeds, in particular to a fruity lotus seed protein powder and a production method thereof. Background technique [0002] Both lotus seed protein and soybean protein are high-quality vegetable proteins with high nutritional value and rich in lysine, and lysine is the first limit in common food or diet (especially in fruits, vegetables and grains with high starch content). Insufficient lysine intake can be supplemented in the diet of some specific groups of people; at the same time, it contains bean seed protein, which generally lacks methionine. The content and proportion of essential amino acids in lotus seed protein are close to the FAO / WHO recommended model, and the proportion of amino acids is relatively balanced, which can reduce the content of cholesterol and saturated fatty acids in the diet, maintain a balanced nutrition, and prevent sub-health and non-communicable diseases. Especi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/305A23J3/14A23L33/185
Inventor 曾虹燕王亚举蔡联辉廖晓珊黄师荣于静芳章振宇
Owner XIANGTAN UNIV
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