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Processing process for total-nutrient protein powder with isomalt and Haematococcus pluvialis powder

A technology of Haematococcus pluvialis powder and isomalt, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of human health hazards and waste, and achieve rich nutrition , low cost, and the effect of preventing diabetic complications

Inactive Publication Date: 2017-03-08
HARBIN XINHONGJU FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Too much protein intake is not only a waste, but also harmful to human health

Method used

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Embodiment Construction

[0008] In order to make the object, technical solution and advantages of the present invention clearer, the present invention is described below through specific examples. It should be understood, however, that these descriptions are exemplary only and are not intended to limit the scope of the present invention. Also, in the following description, descriptions of well-known structures and techniques are omitted to avoid unnecessarily obscuring the concept of the present invention.

[0009] A processing technology for complete nutritional protein powder with addition of isomalt and Haematococcus pluvialis powder, which is composed of the following raw materials by weight: soybean hydrolyzed protein powder 100-150, animal hydrolyzed protein powder 100-150, whole defatted peanut protein powder 80-90, corn gluten powder 40-50, seabuckthorn seed protein powder 40-60, whey protein powder 100-200, mulberry leaf freeze-dried powder 20-30, Haematococcus pluvialis powder 50-60, pumpkin...

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Abstract

The invention discloses a processing process for total-nutrient protein powder with isomalt and Haematococcus pluvialis powder. The total-nutrient protein powder comprises the following raw materials by weight: 100 to 150 of hydrolyzed soybean protein powder, 100 to 150 of hydrolyzed animal protein powder, 80 to 90 of fully-skimmed peanut protein powder, 40 to 50 of corn gluten meal, 40 to 60 of sea-buckthorn seed protein powder, 100 to 200 of lactalbumin powder, 20 to 30 of freeze-dried powder of mulberry leaf, 50 to 60 of the Haematococcus pluvialis powder, 50 to 60 of pumpkin powder, 30 to 40 of freeze-dried powder of balsam pear, 20 to 30 of isomalt, 30 to 40 of whole wheat flour, 20 to 30 of freeze-dried powder of Angelica keiskei, 2 to 4 of pine pollen, 1 to 2 of Chinese caterpillar fungus mycelium powder and 1 to 3 of a nutrient additive. The preparation method comprises the following steps: (1) weighing the raw materials according to the above-mentioned proportions; (2) preparation of the nutrient additive; and (3) full mixing of all the raw materials except a main material, i.e., protein powder, addition of the raw materials into the protein powder and adequate mixing.

Description

technical field [0001] The invention relates to protein powder food, in particular to a process for processing full-nutrition protein powder added with isomalt and Haematococcus pluvialis powder, and belongs to the technical field of food processing. Background technique [0002] Protein is one of the seven essential nutrients for the human body. The human body ingests animal protein and plant protein through daily animal food and plant food. With the increasing awareness of people's health and the improvement of income levels, the normal diet can no longer meet the demand for protein quality, nor meet the consumption requirements of people's healthy diet. Therefore, people process protein-containing animal foods or plant foods to extract high-purity protein raw materials, which are widely used in food, medicine, health care products and other industries for production and processing. Protein intake in a healthier way. Protein is the most important nutrient to ensure the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L33/185A23L33/17A23L33/10
CPCA23V2002/00A23V2200/31A23V2200/30A23V2200/328A23V2250/21A23V2250/208A23V2250/542A23V2250/5488A23V2250/548A23V2250/54252A23V2250/6416
Inventor 刘惠敏
Owner HARBIN XINHONGJU FOOD SCI & TECH