Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for improving cohesiveness of high-protein nutrition bar by adding phospholipid vesicles

A nutritional bar and high-protein technology, which is applied to the functions of food ingredients, fat-containing food ingredients, food science, etc., can solve the problem of changing the surface hydrophilicity of MPC powder, the improvement of the cohesion of the system is not obvious, and the system is uniform Long time and other problems, to achieve the effect of good texture, high cohesion, not easy to break

Active Publication Date: 2019-09-27
JIANGNAN UNIV
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned method of adding phospholipids either only changes the surface hydrophilicity of the MPC powder, or makes the phospholipids only play a role outside the protein particle phase, which takes a long time to make the system uniform and has no obvious effect on improving the cohesion of the system.

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
  • Method for improving cohesiveness of high-protein nutrition bar by adding phospholipid vesicles
  • Method for improving cohesiveness of high-protein nutrition bar by adding phospholipid vesicles
  • Method for improving cohesiveness of high-protein nutrition bar by adding phospholipid vesicles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: Preparation of high-protein nutrition bar

[0050] (1) Prepare milk protein concentrate: use bright skim milk as raw material, select polyethersulfone ultrafiltration membrane with a molecular weight cut-off of 10kDa for ultrafiltration, and when the skim milk is concentrated to 1 / 3 of the initial volume, add After deionized water reaches the volume of the original skim milk, perform diafiltration, repeat the diafiltration step 3 times, and finally concentrate the sample 3 times to obtain the retentate.

[0051] (2) Preparation of MPC containing phospholipid vesicles: After adding 0.02% sodium azide to the obtained retentate to inhibit the growth of microorganisms, weigh a certain amount of soybean phospholipids, add deionized water to it, and configure it into The phospholipid solution with a mass concentration of 8% was stirred at room temperature for 3 hours to fully hydrate the phospholipids. Homogenize the fully hydrated phospholipid solution twice a...

Embodiment 2

[0054] Example 2: Preparation of milk protein concentrates with different phospholipid contents

[0055] The method of Example 1 was used to prepare a high-protein nutritional bar, the only difference being that the phospholipid content was 0%, 3% and 10% respectively, and other parameters and conditions were the same as in Example 1. The texture, microstructure analysis and nutritional components of the prepared high-protein nutritional bars are shown in Tables 1-4 and Figure 1-4 .

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

PropertyMeasurementUnit
Hardnessaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for improving cohesiveness of a high-protein nutrition bar by adding phospholipid vesicles, and belongs to the technical field of food processing. The nutrition bar comprises milk protein concentrate having a phospholipid vesicle content of 3-10% (based on the solid content of the milk protein concentrate), sorbitol, glycerol and water. The system can keep a complete structure without breaking after being pressed down in a storage process, and is stable, continuous and uniform, fine and smooth in texture and difficult to break when subjected to external force, and hardness and texture are also greatly improved. After a certain amount of phospholipid is added into the high-protein nutrition bar, the cohesiveness of the high-protein nutrition bar can be greatly improved, and the nutritional value of the high-protein nutrition bar can be increased.

Description

technical field [0001] The invention relates to a method for improving the cohesion of high-protein nutritional bars by adding phospholipid vesicles, and belongs to the technical field of food processing. Background technique [0002] High Protein Nutrition Bar (HPNB) is a food with protein as the main ingredient. Its protein accounts for about 15-50%, and the remaining components are carbohydrates, fats and some small molecular polyols (sorbitol, glycerin, etc.), and different trace ingredients can also be added according to product characteristics. HPNB is an intermediate water activity food, with a water activity between 0.5 and 0.6. Under this water activity, it is difficult for microorganisms to grow, so it can have a long shelf life, and has the characteristics of high nutritional value and easy portability. Widely used in military, aerospace and other food fields, and in recent years, it has become popular in sports, nutrition, meal replacement, leisure and other foo...

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
IPC IPC(8): A23L33/19A23L29/00A23L29/30
CPCA23L33/19A23L29/035A23L29/05A23L29/37A23V2002/00A23V2200/326A23V2200/322A23V2250/18A23V2250/6406A23V2250/642A23V2250/5424
Inventor 周鹏刘大松余韵李志宾徐姝刘昌树刘小鸣
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com