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.
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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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