Nutritive compound protein powder and preparation method thereof

A compound protein powder, nutritional technology, applied in the field of protein powder, can solve the problems of solubility, poor stability, uneven preparation, limitations, etc., to increase solubility and stability, improve biological activity, reduce production cost effect

Inactive Publication Date: 2016-10-26
义乌市忻昱生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Whether it is a single protein powder or a composite protein powder, whether it is an animal protein powder or a vegetable protein powder, the above-mentioned disclosed patents mainly focus on the nutritional and functional properties (solubility, stability, foam, emulsification, gelation, etc.) of the protein powder. Sex, etc.) and disease prevention, etc., and all have the following defects more or less: 1) contain a large amount of excessive saturated fat, cholesterol, high calories; 2) add a large amount of food additives such as pigments, sweetness 3) Poor solubility and stability, uneven preparation, prone to agglomeration and stratification; 4) The composition of amino acids is not comprehensive enough, and the composition of various nutrients is not balanced enough; 5) The consumer group involves middle-aged and elderly people There are fewer women and women, and there are limitations; there are few studies on the biological activity of protein powder. The biological activity and potency of protein powder are a comprehensive reflection of its nutritional, functional and other properties. The environment (temperature, humidity, light, oxygen) has a great influence, especially in the technical fields of active microbial agents and enzyme preparations.
In the prior art, there are few relevant patent documents or technical documents that solve the freezing resistance of composite protein powder or composition, almost none

Method used

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  • Nutritive compound protein powder and preparation method thereof
  • Nutritive compound protein powder and preparation method thereof
  • Nutritive compound protein powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1 Raw material preparation

[0052] 1. Preparation of dietary fiber powder:

[0053] The preparation method of the dietary fiber powder comprises the following steps: uniformly mixing inulin, apple fiber, wheat fiber, and oat fiber in a mass ratio of 5:3:2:1.5, superfinely pulverizing to a particle size of 5 μm, and adjusting the moisture content of the pulverized product The content is 18%, extruded and puffed at a screw speed of 170r / min and a temperature of 192°C, adding water 3 times the mass of the puffed product, ultrasonic extraction at room temperature 300W, 40KHz for 12min, and then at an electric field strength of 30kV / cm, pulse time 500μs, Under the condition of pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 12 minutes; use lactic acid to adjust the pH value to 5.5, add 0.2% biological enzyme in the mixture, and enzymolyze at 50°C for 35 minutes; the enzymatic solution is concentrated under reduced pressure and freez...

Embodiment 2

[0070] A nutritional compound protein powder, mainly prepared from the following raw materials in parts by weight:

[0071] 70 parts of soybean protein isolate, 40 parts of concentrated whey protein, 55 parts of dietary fiber powder, 55 parts of wheat germ powder, 45 parts of phospholipids, 25 parts of antifreeze polypeptide, 20 parts of bee chrysalis enzymatic hydrolyzate, 4 parts of stevia;

[0072] The mass composition of described antifreeze polypeptide is: plant extract: sericin peptide=21:6;

[0073] The preparation method comprises the steps of:

[0074] 1) Preparation of stevia extract: according to the formula, accurately weigh the raw materials of each component, first put stevia into an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution, wash at 300W, 30KHz for 4min, drain, and place Microwave drying at power 4kW, material layer thickness 3cm, 90°C, dried for 3min, then soaked in 6% sericin peptide solution by mass percentage for 12min, took...

Embodiment 3

[0079] A nutritional compound protein powder, mainly prepared from the following raw materials in parts by weight: 50 parts of soybean protein isolate, 30 parts of concentrated whey protein, 45 parts of dietary fiber powder, 45 parts of wheat germ powder, 35 parts of phospholipid, antifreeze polypeptide 20 parts, 15 parts of bee pupa enzymatic hydrolyzate, 3 parts of stevia;

[0080] The quality composition of described antifreeze polypeptide is: plant extract: sericin peptide=12:3;

[0081] The preparation method comprises the steps of:

[0082] 1) Preparation of stevia extract: according to the formula, accurately weigh the raw materials of each component, first put stevia into an ultrasonic cleaning machine equipped with 0.1% sodium bicarbonate solution, wash at 200W, 20KHz for 3min, drain, and place In the microwave drying, the power is 3kW, the material layer thickness is 2cm, 80°C, dried for 2min, then soaked in the sericin peptide solution with a mass percentage of 4% ...

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Abstract

The invention discloses a nutritive compound protein powder and a preparation method thereof. Using soybean protein isolate, concentrated whey protein and phospholipids as main raw materials, stevia is processed into stevia extract at low temperature, which can retain the stevia extract to the greatest extent. Active ingredients and bioactive ingredients, high extraction rate, pure flavor, natural color, no licorice flavor, scientifically compounded with main ingredients, and added antifreeze polypeptide, dietary fiber powder, bee chrysalis enzymatic hydrolyzate, wheat germ powder, prepared A compound protein powder with suitable taste, good solubility, comprehensive nutrition, strong biological activity and suitable for a wide range of people. The preparation method adopts non-thermal processing technology, which has high work efficiency, low energy consumption, environmental friendliness, no pollution, reduces the introduction of food additives and chemical additives, effectively improves food safety, improves product quality and reduces production costs , achieved the goal of low-carbon production, and can be scaled and industrialized.

Description

technical field [0001] The invention relates to protein powder, in particular to a nutritional compound protein powder and a preparation method thereof. Background technique [0002] Protein is the main constituent material of the human body and the main material of human life activities. Protein plus nucleic acid is the main form of life. The original meaning of protein in ancient Latin is "primary". Although it is a part of nutrients, it is in a central position of various nutrients. Its main functions are: 1. It is used to make muscles, blood, skin and various body organs. 2. Help the body create new tissue to replace damaged tissue. 3. Deliver various nutrients to cells. 4. Regulate the balance of water in the body. 5. Make antibodies for the immune system to fight bacteria and infections. 6. Help wound blood coagulate and heal. 7. Produce enzymes in the body to help convert food into energy. The lack of protein in the human body can be fatal. The protein in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/185A23L33/19A23L33/18A23L33/21A23J1/12A23J3/18
CPCA23J1/12A23J3/18A23V2002/00
Inventor 李秉典
Owner 义乌市忻昱生物科技有限公司
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