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Preparation method for grain nutrition powder

A nutritional powder and grain technology, applied in the field of food processing, can solve the problems of unfavorable industrial production, affecting the taste, increasing costs, etc., and achieve the effects of reducing the caking rate, improving the dispersion stability, and improving the dispersibility

Inactive Publication Date: 2012-04-25
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, enzymatic modification has the following three problems: (1) almost completely degrades one or several ingredients in the raw material, changing the original properties of the raw material; (2) although the brewability has been improved, but excessive Hydrolysis will expose a large amount of hydrophobic amino acids buried in the long peptide chain structure, resulting in bitter taste and affecting the taste; (3) Complete hydrolysis will use a large amount of enzymes, which will greatly increase the cost and is not conducive to industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Preparation of Cereal Nutritional Powder

[0025] (1) Dry 5kg of wheat germ, 5kg of glutinous rice, 2kg of black rice, 3kg of barley, 5kg of corn and 8kg of millet until the water content is less than 20%, crush them, pass through a 80-mesh sieve, and mix well;

[0026] (2) Add water to prepare a mixed solution with a protein concentration of about 5%, adjust to pH 7.5, add Alcalase protease, the ratio of the protease added to the protein is 3500U / g, keep shaking at 60°C for 60min , put the enzymolysis solution in a boiling water bath for 10 minutes to terminate the reaction by inactivating protease, after centrifugation, take the supernatant to concentrate and dry;

[0027] (3) Mix the dry powder obtained in step (2) with sodium carboxymethyl cellulose and white sugar powder in a weight ratio of 1:0.03:0.08 to obtain the cereal nutrition powder.

Embodiment 2

[0028] Example 2 Preparation of Cereal Nutritional Powder

[0029] (1) Dry 25kg of corn until the water content is less than 20%, crush it, pass through a 60-mesh sieve, and mix well;

[0030] (2) Add water to prepare a mixed solution with a protein concentration of about 8%, adjust to pH 8.0, add Alcalase protease, the ratio of the protease added to the protein is 4200U / g, and keep shaking at 60°C for 60 minutes , put the enzymolysis solution in a boiling water bath for 15 minutes to terminate the reaction by inactivating protease, after centrifugation, take the supernatant to concentrate and dry;

[0031] (3) Mix the dry powder obtained in step (2) with sodium carboxymethyl cellulose and white sugar powder in a weight ratio of 1:0.03:0.08 to obtain the cereal nutrition powder.

Embodiment 1

[0032] The preparation of comparative example 1 cereal nutrition powder

[0033] Dry 5kg of wheat germ, 5kg of glutinous rice, 2kg of black rice, 3kg of barley, 5kg of corn and 8kg of millet until the water content is less than 20%, pulverize, pass through an 80-mesh sieve, and mix well to obtain the grain nutrition powder.

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PUM

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Abstract

The present invention relates to a preparation method for grain nutrition powder. The method comprises: carrying out treatments of drying by baking, crushing and uniform mixing for grain raw materials; adding water to the treated raw materials to prepare a mixing solution with a protein concentration of 5-8%; adjusting the pH value of the mixing solution to 7.5-8.5; adding a protease to carry out enzymolysis; centrifugating the resulting enzymolysis solution, and taking the supernatant; carrying out concentration and drying for the supernatant; mixing the resulting dried powder, carboxymethylcellulose sodium, and white granulated sugar powder according to a weight ratio of 1:0.02-0.05:0.05-0.1 to obtain the grain nutrition powder. The prepared grain nutrition powder by the method of the present invention retains the original ratio characteristic of the nutritional powder, possesses good reconstituability, and has characteristics of good taste and flavor.

Description

[0001] technical field [0002] The invention belongs to the technical field of food processing and relates to a preparation method of grain nutrition powder. [0003] Background technique [0004] There are many types and large quantities of cereal, fruit and vegetable powdered products on the market, such as black sesame powder, walnut powder, soybean milk powder, etc., which are characterized by being ready to eat with boiling water, which is in line with the fast-paced life of modern people and the need to save time demand. However, most of these products have the defects of poor brewability, serious caking, easy layering, and difficulty in uniformity. The reason is mainly that the nature and content of protein in such products are the main factors affecting the brewability. [0005] The dispersibility of protein in water is different from the degree of solubility of table salt in water. The dispersibility of protein is used to measure the ease of powder product and w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/09
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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