Formula and preparation method of composite peanut protein powder
A technology of peanut protein powder and formula, applied in food preparation, application, food science, etc., to achieve the effects of high protein content, comprehensive and balanced nutrition, good economic and social benefits
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Embodiment 1
[0029] Mix 50 grams of semi-defatted peanut protein powder, 25 grams of mung bean powder, and 25 grams of millet flour with a protein content of 46% and an oil content of 5% prepared by low-temperature cold pressing, and dissolve them in 150 grams of water. After soaking for a period of time, use Colloidal grinding, after the grinding is complete, add 1 gram of peanut shell dietary fiber and 1 gram of xylitol with a purity of 86%, and homogenize the prepared solution in a homogenizer whose pressure is 22 MPa. After the homogenization is finished, put it into a vacuum freeze dryer, the freezing temperature is -45 degrees, and the vacuum degree is 400Pa, freeze-dry to obtain a compound peanut protein powder suitable for infants and young children, and the protein content detected by the Kjeldahl method is 41%.
Embodiment 2
[0031] Mix 50 grams of semi-defatted peanut protein powder, 25 grams of mung bean powder, and 25 grams of millet flour with a protein content of 46% and an oil content of 5% prepared by low-temperature cold pressing, and dissolve them in 150 grams of water. After soaking for a period of time, use Colloidal defibrination, after defibrination is complete, add 1 gram of dietary fiber purity and be 86% peanut shell dietary fiber and 1 gram of xylitol, the prepared solution is homogenized in a homogenizer, and the pressure of the homogenizer is 25MPa. After the homogenization is finished, put it into a vacuum freeze dryer, the freezing temperature is -50 degrees, and the vacuum degree is 300Pa, and freeze-drying obtains a compound peanut protein powder suitable for infants and young children. The protein content detected by the Kjeldahl method is 42%.
Embodiment 3
[0033] Mix 50 grams of semi-defatted peanut protein powder, 25 grams of mung bean powder, and 25 grams of millet flour with a protein content of 46% and an oil content of 5% prepared by low-temperature cold pressing, and dissolve them in 150 grams of water. After soaking for a period of time, use Colloidal defibrination, after defibrination is complete, add 1 gram of dietary fiber purity and be 86% peanut shell dietary fiber and 1 gram of xylitol, the prepared solution is homogenized in a homogenizer, and the pressure of the homogenizer is 24MPa. After the homogenization is finished, put it into a vacuum freeze dryer, the freezing temperature is -48 degrees, and the vacuum degree is 350Pa, freeze-dry to obtain a compound peanut protein powder suitable for infants and young children, and the protein content detected by the Kjeldahl method is 43%.
[0034] Certainly, the preparation method of any one of the above-mentioned compound peanut protein powders is characterized in that...
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