Whey protein composition and preparation method thereof

A technology of whey protein and whey protein isolate, applied in food preparation, food science, application and other directions, to achieve the effect of being suitable for large-scale industrial production, improving nutritional value and good taste

Active Publication Date: 2012-07-25
BRIGHT DAIRY & FOOD CO LTD
View PDF8 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the whey protein brewability and poor taste and flavor in the prior art, and the invention of related whey protein does not involve trying to improve whey protein brewability and nutritional value improvement, etc. Defects, providing a whey protein composition with good instant solubility, high nutritional value, and good flavor and taste, and a preparation method thereof

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Whey protein composition and preparation method thereof
  • Whey protein composition and preparation method thereof
  • Whey protein composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Formula (based on 1000kg product)

[0065] type

Dosage

Whey Protein Concentrate (WPC34)

900kg

glucose

50kg

Phenylalanine

6.5kg

Valine

3.5kg

Methionine

1kg

β-cyclodextrin

32kg

Sodium carboxymethyl cellulose

5kg

Soy lecithin

2kg

[0066] Preparation:

[0067] (1) Sterilization: Put all raw materials in the material room for ultraviolet sterilization for 15 minutes;

[0068] The preparation of amino acid mixture: a) mix together phenylalanine, valine, methionine, β-cyclodextrin and sodium carboxymethylcellulose, and dissolve into the aqueous solution that concentration is 15wt%; b) first a) The temperature of the prepared solution is raised to 60°C, and then spray-dried, the inlet air temperature of the spray-dry is 150°C, the exhaust air temperature is 70°C, and the pressure is 220bar, to obtain the amino acid mixture;

[0069] (2) Mixing: first put in 450kg o...

Embodiment 2

[0079] Formula (based on 1000kg product):

[0080] type

Dosage

Whey Protein Concentrate (WPC50)

800kg

lactose

127.2kg

Phenylalanine

8kg

Valine

4kg

Methionine

0.8kg

β-cyclodextrin

40kg

Sodium carboxymethyl cellulose

6kg

Soy lecithin

4kg

Dietary fiber

10kg

[0081] Preparation:

[0082] (1) Sterilization: Put all raw materials in the material room for ultraviolet sterilization for 22 minutes;

[0083] The preparation of amino acid mixture: a) mix together phenylalanine, valine, methionine, β-cyclodextrin and sodium carboxymethylcellulose, and dissolve into the aqueous solution that concentration is 18wt%; b) first a) The temperature of the prepared solution is raised to 65° C., and then spray-dried. The inlet air temperature of spray drying is 155°C, the exhaust air temperature is 75°C, and the pressure is 230bar to obtain the amino acid mixture;

[0084...

Embodiment 3

[0093] Formula (based on 1000kg product):

[0094] type

Dosage

Whey Protein Concentrate WPC60

700kg

sucrose

219.95kg

Phenylalanine

8.5kg

Valine

4.2kg

Methionine

0.85kg

β-cyclodextrin

50kg

Sodium carboxymethyl cellulose

10kg

Soy lecithin

6kg

Lactoferrin

0.5kg

[0095] Preparation:

[0096] (1) Sterilization: Put all the raw materials into the material room for ultraviolet sterilization for 25 minutes;

[0097] The preparation of amino acid mixture: a) mix together phenylalanine, valine, methionine, β-cyclodextrin and sodium carboxymethyl cellulose, and dissolve into the aqueous solution that concentration is 30wt%; b) first a) The temperature of the prepared solution is raised to 70° C., and then spray-dried. The inlet air temperature of spray drying is 160°C, the exhaust air temperature is 80°C, and the pressure is 260bar to obtain the amino acid mixture...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a whey protein composition and a preparation method thereof. The formula of the whey protein composition comprises the following components in percentage by mass based on the total weight of the whey protein composition: 40 to 90 percent of whey protein concentrate and / or whey protein isolate, 0 to 50 percent of carbohydrate, 0.6 to 1.8 percent of phenylalanine, 0.3 to 0.9percent of valine, 0.06 to 0.2 percent of methionine, 3 to 6 percent of beta-cyclodextrin, 0.5 to 1.0 percent of sodium carboxymethylcellulose and 0.2 to 0.6 percent of soybean phospholipid. The preparation method comprises the following steps of: (1) mixing the phenylalanine, the valine, the methionine, the beta-cyclodextrin, the sodium carboxymethylcellulose and water to obtain an aqueous solution, and drying to obtain an amino acid mixture; (2) mixing the whey protein concentrate and / or the whey protein isolate, the carbohydrate and the amino acid mixture to obtain a dry mixture; and (3) granulating the dry mixture obtained in the (2) and the soybean phospholipid, and thus obtaining the whey protein composition. The whey protein composition has good instant property, high nutritional value and good flavor and mouthfeel.

Description

technical field [0001] The invention relates to a whey protein composition and a preparation method thereof. Background technique [0002] The nutritional value of protein can be expressed in a variety of ways: Protein Biological Value (BV), Protein Efficacy Ratio (PER), Net Protein Utilization (NPU), and Protein Digestion-Corrected Amino Acid Score (PDCAAS) are often used to evaluate foods as sources of amino acids Pros and cons of protein. The following table lists the nutritional value evaluation of conventional proteins in this field. It can be seen that among various proteins, whey protein has the highest nutritional value. Whey protein contains all the essential amino acids needed by the human body, and the ratio of amino acids is also in line with the needs of the human body. Its branched-chain amino acid content is very high, which helps to reduce muscle protein degradation during exercise, delay fatigue, and is also rich in cysteine amino acid and methionine, whic...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 陈文亮孙克杰于鹏苏米亚杜凌刘翠平
Owner BRIGHT DAIRY & FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap