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

Inactive Publication Date: 2011-01-19
SHANDONG PEANUT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing peanut protein powder mainly uses peanut protein as a single raw material. With the im

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention belongs to the field of peanut protein deep processing, and provides a formula of composite peanut protein powder. The formula is characterized by consisting of low-temperature cold-pressed semi-defatted peanut protein powder, mung bean flour, millet flour, peanut shell water-soluble dietary fiber and xylitol. The invention also provides a method for preparing the composite protein powder, which comprises the following steps of: weighing raw materials; mixing; soaking in aqueous solution; grinding into pulp by using a colloid grinder; preparing solution; homogenizing at high pressure; and performing freeze drying. The composite peanut protein powder prepared by the method has high protein content of over 40 percent through a Kjeldahl method, comprehensive and balanced nutrients, and can be drunk after being made by boiling water. Therefore, the composite peanut protein powder has the advantages of high protein content, easy solubility in boiling water, suitability for different groups, simple and easy operation of production process, suitability for industrial production and good economical and social benefits.

Description

technical field [0001] The invention relates to a compound peanut protein powder formula and a preparation method, belonging to the technical field of peanut food processing. Background technique [0002] Peanut is an important oil crop and edible crop in our country. There are 20%-30% protein in peanut kernel, which is second only to soybean and higher than sesame and rapeseed compared with several important oil crops. There are about 10% albumin in peanut protein, and the remaining 90% are basic proteins. Nutritious plant protein resource, its biological value (BV) is 58, protein potency (PER) is: 1, higher than flour and corn, it plays an important role in maintaining human health and child development. [0003] Peanut protein powder is a kind of nutritious food refined by using high-quality peanut protein as the main raw material. It has high protein content and is rich in vitamins A, B, C, E, etc., and contains Ca, P, Fe, Zn, K A variety of mineral elements beneficial...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/66A23L1/09A23L29/30
Inventor 杨庆利高俊安朱凤孙杰张初署于丽娜毕杰
Owner SHANDONG PEANUT RES INST
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