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A kind of preparation method and application of protein polysaccharide complex

A protein and complex technology, applied in the field of protein polysaccharide complex preparation, can solve the problems of poor protein thermal stability and acid resistance, low protein content, long process time, etc., to shorten the preparation time and cost, speed up the dispersion speed, The effect of reducing time cost

Active Publication Date: 2022-05-17
GUANGZHOU HANFANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An object of the present invention is to solve the traditional Maillard reaction process time-consuming, difficult to control and other problems
[0006] Another object of the present invention is to solve the problems of low protein content in traditional emulsions, poor protein thermal stability and acid resistance

Method used

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  • A kind of preparation method and application of protein polysaccharide complex
  • A kind of preparation method and application of protein polysaccharide complex

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Such as figure 1 As shown, the special medical food nanoemulsion is prepared by the following steps:

[0043] 1. Weigh 3kg of maltodextrin, 1kg of sodium caseinate, 0.5kg of whey protein, and 3.5g of zinc chloride, and dry mix them with a mechanical mixer for 60s;

[0044] 2. Add dry-blended maltodextrin, protein, and zinc chloride to 10.5kg of water and stir; at the same time, add 0.1M sodium hydroxide to adjust the pH of the suspension to pH 8, stir and heat to 90°C for 30 minutes;

[0045] 3. In step 2, after adjusting the pH, perform high-speed shearing at 2800 rpm for 15 minutes until the suspension has no visible particles. The total time for dispersing the suspension is 45 minutes;

[0046] 4. The suspension is spray-dried, the air inlet temperature is 170°C, and the outlet air temperature is 90°C;

[0047] 5. Use special medical food emulsion preparation technology for nanoemulsion preparation, including adding oil, minerals, vitamins, shearing, homogenizing,...

Embodiment 2

[0049] Such as figure 1 As shown, the special medical food nanoemulsion is prepared by the following steps:

[0050] 1. Weigh 0.42kg of resistant dextrin, 2kg of casein, 0.1kg of hydrolyzed whey protein, and 2.52g of sodium chloride, and dry-mix for 60s with a mechanical mixer;

[0051] 2. Add the dry mixed resistant dextrin, protein, and sodium chloride into 3.78kg of water and stir; at the same time, add 0.1M sodium hydroxide to adjust the pH of the suspension to pH 7, stir and heat for 30 minutes to 60°C ;

[0052] 3. In step 2, after adjusting the pH, perform high-speed shearing at 1000 rpm for 20 minutes until the suspension has no visible particles. The total time for dispersing the suspension is 45 minutes;

[0053] 4. The suspension is spray-dried, the inlet air temperature is 180°C, and the outlet air temperature is 100°C;

[0054] 5. Use special medical food emulsion preparation technology for nanoemulsion preparation, including adding oil, minerals, vitamins, sh...

Embodiment 3

[0056] Such as figure 1 As shown, the special medical food nanoemulsion is prepared by the following steps:

[0057] 1. Weigh 2kg of pectin, 1kg of soybean polypeptide, 1kg of pea protein, and 3.3g of sodium citrate, and dry mix them with a mechanical mixer for 60s;

[0058] 2. Add the dry-blended pectin, protein, and sodium citrate into 16kg of water and stir; at the same time, add 0.1M sodium hydroxide to adjust the pH of the suspension to pH8, stir and heat to 60°C for 30 minutes;

[0059] 3. In step 2, after adjusting the pH, perform high-speed shearing at 2000rpm for 15 minutes until the suspension has no visible particles. The total time for dispersing the suspension is 45 minutes;

[0060] 4. The suspension is spray-dried, the air inlet temperature is 180°C, and the outlet air temperature is 90°C;

[0061] 5. Use special medical food emulsion preparation technology for nanoemulsion preparation, including adding oil, minerals, vitamins, shearing, homogenizing, and hig...

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Abstract

The invention belongs to the field of special medical food, and discloses a preparation method of a protein-polysaccharide complex, which includes the following steps: A. Weigh the protein and polysaccharide according to the weight ratio of 5:1~1:5, and weigh the protein according to the weight ratio of 40mg~100mg / 100g Than add inorganic salt, carry out dry mixing; B, the described protein after dry mixing, described polysaccharide, described inorganic salt compound are stirred in aqueous solution, prepare the suspension of solid content 10~40%, adjust The suspension has a pH value of 7 to 9 and is preheated to 60 to 100°C, and kept for more than 30 minutes; C, the suspension is spray-dried, and a high-temperature Maillard reaction occurs inside the suspension, The temperature of the air inlet is not lower than 170°C, and the temperature of the outlet air is not lower than 90°C, and the protein polysaccharide complex powder is obtained. The invention solves the problems that the traditional Maillard reaction process takes a long time, is difficult to control, and the protein content of the traditional emulsion is too low, and the thermal stability and acid resistance of the protein are poor.

Description

technical field [0001] The invention relates to the field of special medical food, in particular to a preparation method and application of a protein-polysaccharide complex. Background technique [0002] In my country's current special medical food emulsion products, the protein content is generally low. The reason is that the presence of mineral salts accelerates the destruction of the emulsion system by the terminal high-temperature sterilization process, and emulsion stratification, demulsification, flocculation, etc. occur during the production process. Phenomenon. At the same time, the methods for improving protein stability used in current literature and patents all require long preparation time, cumbersome preparation steps and expensive preparation techniques. Therefore, it is difficult to achieve large-scale production in consideration of cost and production capacity. [0003] The more common complex preparation method is to prepare the protein-polysaccharide comple...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/125A23L33/16A23L33/17A23L33/18A23L33/185A23L33/19A23L33/21A23L33/26A23P10/30A23P10/35A23P20/10
CPCA23L33/40A23L33/17A23L33/19A23L33/185A23L33/18A23L33/125A23L33/21A23L33/26A23L33/16A23P20/10A23P10/30A23P10/35A23V2002/00A23V2200/224A23V2200/30A23V2250/1582A23V2250/16A23V2250/1626A23V2250/1614A23V2250/1618A23V2250/1578A23V2250/1588A23V2250/1642A23V2250/1612A23V2250/161A23V2250/7046A23V2250/705A23V2250/70A23V2250/708A23V2250/72A23V2250/54246A23V2250/54252A23V2250/5424A23V2250/5488A23V2250/55A23V2250/548A23V2250/616A23V2250/60A23V2250/51
Inventor 张聚洋袁诚武林贺许文东李菁刘菊妍卢嘉颉魏星李益黄晓玲邓颖诗黄乐坚
Owner GUANGZHOU HANFANG PHARMA
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