Composite cow milk protein composition, and preparation method and application thereof

A technology of milk protein and composition, which is applied in the field of protein composition, can solve the problems of shortening the fermentation time of fermented milk base material and acidic compound protein beverage, unsuitable drinking for patients with milk allergy, and increased viscosity of protein beverage, so as to increase the nutritional value , high impact value and long shelf life

Inactive Publication Date: 2020-10-16
DONG GUAN SHI LONG JIN WEI BEVERAGE & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese patent document CN108064962A discloses a compound protein composition, a compound protein fermented milk base material, a compound protein beverage that can be stored at room temperature and its preparation, wherein the mass ratio of soybean protein to milk protein is 5-6:4-5, the The composite protein composition can greatly shorten the fermentation time of the fermented milk base material and the acidic composite protein beverage, and

Method used

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Effect test

Embodiment 1

[0031] The preparation method of lotus leaf powder extract comprises the following steps:

[0032] Get fresh lotus leaf powder, remove impurity, add temperature and be 70 ℃ of purified water and stir for 60min, the solid-liquid ratio of described lotus leaf powder and purified water is 1g:20ml, and described stirring speed is 500rpm / min, obtains lotus leaf Crude extract of lotus leaf powder: Concentrate the crude extract of lotus leaf powder to 20% of the original volume by rotary evaporation, add 3 times the volume of the concentrated solution to a volume fraction of 85% ethanol solution, let it stand for 3 days, and centrifuge at a speed of 1000rpm / min , the centrifugation time is 10min, the lotus leaf powder is precipitated, washed with absolute ethanol, decolorized and dried, dissolved in purified water, and the lotus leaf powder extract is obtained.

[0033] A composite milk protein composition, comprising the following raw materials in parts by weight:

[0034] Milk pro...

Embodiment 2

[0040] The preparation method of lotus leaf powder extract comprises the following steps:

[0041] Get fresh lotus leaf powder, remove impurity, add temperature and be 80 ℃ of purified water and stir for 70min, the solid-liquid ratio of described lotus leaf powder and purified water is 1g:30ml, and described stirring speed is 600rpm / min, obtains lotus leaf Crude extract of lotus leaf powder: Concentrate the crude extract of lotus leaf powder to 30% of the original volume by rotary evaporation, add 4 times the volume of the concentrated solution to a volume fraction of 85% ethanol solution, let it stand for 3 days, and centrifuge at a speed of 1100rpm / min , the centrifugation time is 15min, and the lotus leaf powder is precipitated, washed, decolorized and dried with absolute ethanol, dissolved in purified water, and the lotus leaf powder extract is obtained.

[0042] A compound milk protein composition, comprising the following raw materials in parts by weight:

[0043] Milk ...

Embodiment 3

[0049] The preparation method of lotus leaf powder extract comprises the following steps:

[0050] Get fresh lotus leaf powder, remove impurities, add temperature and stir in purified water of 90°C for 100min, the solid-to-liquid ratio of the lotus leaf powder and purified water is 1g:35ml, and the stirring speed is 700rpm / min to obtain lotus leaf Crude extract of lotus leaf powder: Concentrate the crude extract of lotus leaf powder to 35% of the original volume by rotary evaporation, add 4 times the volume of the concentrated solution to a volume fraction of 85% ethanol solution, let it stand for 3 days, and centrifuge at a speed of 1200rpm / min , the centrifugation time is 20min, and the lotus leaf powder is precipitated, washed, decolorized and dried with absolute ethanol, dissolved in purified water, and the lotus leaf powder extract is obtained.

[0051] A composite milk protein composition, comprising the following raw materials in parts by weight:

[0052] Milk protein ...

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PUM

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Abstract

The invention relates to the field of protein compositions, specifically to a composite cow milk protein composition, and a preparation method and an application thereof. The composite cow milk protein composition provided by the invention comprises the following raw materials in parts by weight: 20-50 parts of cow milk protein, 5-8 parts of soyabean lecithin, 0.5-2 parts of fructo-oligosaccharide, 1-1.5 parts of galactooligosaccharide, 0.5-1 part of compound vitamin, 0.3-0.6 part of a mineral substance, 0.1-0.3 part of a lotus leaf powder extracting solution and 1-3 parts of a stabilizer. Thecomposite cow milk protein composition provided by the invention has the advantages of simple preparation method, safety, health, fine and smooth taste, high stability, long shelf life and applicability to being used by cow milk allergy patients.

Description

technical field [0001] The invention relates to the field of protein compositions, in particular to a compound milk protein composition and its preparation method and application. Background technique [0002] Milk protein is mainly composed of casein and whey protein. Casein is the protein precipitated from milk at 20°C and pH 4.6. The rest of the protein dissolved in whey is called whey protein. Whey protein It includes β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulin and other trace proteins, such as copper and zinc-superoxide dismutase. Except for serum albumin and immunoglobulin from blood, all casein and whey proteins are synthetic products of milk secreting cells in the mammary gland, and bovine milk protein is mainly used as food additives. [0003] Chinese patent document CN108064962A discloses a compound protein composition, a compound protein fermented milk base material, a compound protein beverage that can be stored at room temperature and its prep...

Claims

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Application Information

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IPC IPC(8): A23L33/19A23L33/105A23L3/3472A23L29/00A23L2/38A23L2/44A23L2/52
CPCA23L33/19A23L33/105A23L3/3472A23L29/00A23L2/38A23L2/44A23L2/52A23V2002/00
Inventor 刘秉杰杨炳坤
Owner DONG GUAN SHI LONG JIN WEI BEVERAGE & FOOD
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