Cold-soaking instant protein powder and preparation method thereof

Abstract

The invention discloses a preparation method of cold-soaking instant protein powder. The preparation method comprises the following steps that soybean phospholipid powder and main protein powder in aspecific ratio are taken and premixed to obtain a mixed solution A; water-soluble dietary fibers and modified starch are taken and premixed to obtain a mixed solution B; and the mixed solution A and the mixed solution B are sequentially sprayed to main protein powder to obtain the cold-soaking instant protein powder. The invention further discloses the cold-soaking instant protein powder. Formulacomponents with specific proportions and compositions are added, and a two-stage film spraying method is adopted, so that trace emulsified soybean phospholipid powder is coated with particles of the main body protein powder; and loose bridging and microporous structures are formed among the particles through the water-soluble dietary fibers and the modified starch, so that the high dispersibilityand high solubility of the protein are greatly optimized, through the synergistic effect, the cold-soaking instant protein powder has high dispersibility and high solubility at the same time, and thepurposes of instant dissolution and instant dissolution can be achieved by adopting normal-temperature water-cooling soaking.

Description

technical field [0001] The invention relates to the field of protein powder production, in particular to a cold-brewed instant protein powder and a preparation method thereof. Background technique [0002] Since protein exists in a dispersed state (colloidal state) in water, there is no strict solubility of protein in water, but the amount or level of dispersion of protein in water is called the solubility of protein. The functional properties of proteins generally need to be displayed when they are dissolved. The higher the solubility of the protein, the better the functional properties. Therefore, the study of protein solubility is of great significance for the development of protein powder and other related products. Another concept related to solubility is the dispersibility of protein, which is used to measure the ease of forming a uniform dispersion of powdered products and water. Dispersion and solubility are generally negatively correlated, because highly soluble pr...

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Problems solved by technology

[0003] At present, among the protein powder products on the market, the protein powder with good solubility tends to have poor dispersibility. It is easy to "caking" during the process of adding water and dissolving, and it is not easy to disperse quickly. It needs to be shaken vigorously or use a higher temperature Only water can disperse, and the eating experience is too poor; while the highly dispersible protein powder often has poor solubility, which greatly limits its functional properties, and the user's eating experience is not good

After the existing commercial protein powder is processed by heating, its solubility drops sharply due to denaturation, which seriously affects the performance of the functional properties of high-quality protein, and reduces the utilization value of protein powder and the consumption experience of consumers.

[0004] For this reason, many solutions at the technical level are all around how to improve the solubility or dispersion of proteins to improve the performance of protein functional properties. For example, Chinese patent application CN 109043118 A discloses a kind of instant protein powder and its preparation method. High-concentration soybean phospholipid slurry is directly sprayed on the outer surface of the main protein powder to achieve the purpose of improving protein dispersion, but this method cannot greatly improve the dispersibility and solubility of protein powder at the same time. In addition, higher concentrations The spraying cost of soybean lecithin slurry is relatively high, and it is easy to change the original color of the protein powder, deepen the color of the protein powder, and make the appearance not good. At the same time, it also increases the smell of heavier lecithin

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