Method for treating protein powder through extrusion and application thereof

A technology of extrusion puffing, protein powder, applied in the direction of texturization, application, protein food processing, etc., can solve problems such as texture hardening, and achieve the effect of slowing quality deterioration, ensuring texture, and ensuring cohesion.

Inactive Publication Date: 2021-02-19
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at problems such as commercially available high-protein nutrition bar formula and its texture hardening during the shelf life, and provides a method of extrusion and puffing protein powder and its application

Method used

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  • Method for treating protein powder through extrusion and application thereof
  • Method for treating protein powder through extrusion and application thereof
  • Method for treating protein powder through extrusion and application thereof

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Experimental program
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Effect test

specific Embodiment approach 1

[0019] Embodiment 1: This embodiment describes a method for extruding and expanding protein powder. The method specifically includes: putting whey protein isolate, soybean protein isolate and sodium caseinate into co-rotating twin-screw extruders Extrude at a speed of 240 rpm in the machine, and the parameters of extrusion pretreatment are set as follows: the temperature is 75±2°C, the moisture content is adjusted to 38±1%, and the screw is designed to provide low shear to prepare whey The protein isolate extrudate, the soybean protein isolate extrudate and the sodium caseinate extrudate are cooled and granulated, ground into powder after vacuum freeze-drying, and sieved twice to obtain the modified protein powder, which is then sealed and stored for later use. The model of the co-rotating twin-screw extruder is: Process 11 twin-screw extruder. Manufacturer: Thermo Fisher Scientific Inc. Thermo Fisher Scientific Inc. Before extrusion, set the temperature to 75±2°C, wait until...

specific Embodiment approach 2

[0020] Embodiment 2: A method for extrusion processing protein powder described in Embodiment 1 is characterized in that: all modified protein powders should pass through a 200-mesh sieve, which can ensure that the particle size of the protein powder is uniform, and ensure the accuracy of the experiment. consistency.

specific Embodiment approach 3

[0021] Embodiment 3: In Embodiment 1, a method for processing protein powder by extrusion and puffing, the parameters of the vacuum freeze-drying are: temperature below -40°C, time 13 hours, and vacuum degree 0.001 Pa. Advantages: It is not easy to change the performance of the dried items, and the color, aroma and taste of the food can be preserved to the greatest extent, such as the loss of aromatic substances can be reduced to a minimum; the growth of microorganisms is inhibited when operating under vacuum and low temperature; Under low temperature operation, there is very little oxygen. Therefore, freeze-drying is better than ordinary freezing for storing protein-containing foods; freeze-drying can remove more than 95% to 99% of water, and the product can be stored for a long time without deterioration.

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Abstract

The invention discloses a method for treating protein powder through extrusion and application thereof, and belongs to the technical field of functional foods. In terms of commercially available high-protein nutritional bar formulas and the problems of texture hardening and the like during the shelf life, the method is provided and comprises the following steps of putting whey isolate protein, soyisolate protein and sodium caseinate into a co-rotating twin-screw extruder, and extruding at the speed of 240 rpm, wherein the extrusion pretreatment parameters are set as follows: the temperature is 75 + / -2 DEG C, and the moisture content is adjusted to 38 + / -1%; and conducting cooling and granulating, grinding into powder after freeze-drying in vacuum, conducting sieving twice to obtain modified protein powder, and hermetically storing the protein powder for later use. According to the invention, sugar alcohol is used for replacing part of syrup, so that the quality deterioration of nutritional bars caused by Maillard reaction is slowed down, and the situation that the protein bars belong to an intermediate moisture food, of which the appearance, color, flavor, texture, nutritional characteristics and other qualities of the protein bars may be greatly changed in the storage process is avoided; and partial sugar alcohol is adopted for replacement, so that a certain adhesion degree is guaranteed, and meanwhile, the softness in the texture is effectively guaranteed.

Description

technical field [0001] The invention belongs to the technical field of functional food, and in particular relates to a method for processing protein powder by extrusion and expansion and its application. Background technique [0002] High-protein nutrition bar is a kind of intermediate moisture food with protein content of 20% to 50%, water content of 10% to 30%, and water activity of 0.6 to 0.8. It not only meets the needs of consumers engaged in sports and fitness activities, It has become a healthy substitute for traditional snacks, which can quickly replenish the body's missing energy and high-quality protein. It is a new type of nutritious food with broad development prospects and strong market competitiveness. High-protein compound foods can quickly provide the human body with protein and a small amount of carbohydrates. Using high-protein nutrition bars as fast food supplements, on the one hand, try to ensure a balanced diet as much as possible, and on the other hand,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/26A23J3/08A23J3/16A23J3/10A23L33/19A23L33/185A23L3/349
CPCA23J3/08A23J3/10A23J3/16A23J3/26A23J3/265A23L3/349A23V2002/00A23L33/185A23L33/19A23V2200/30A23V2250/54252A23V2250/5488A23V2250/54246A23V2250/606A23V2250/61A23V2250/616A23V2250/642A23V2250/6406
Inventor 侯俊财姜瞻梅赵旭王凯丽王明礼姜瑞宋超男
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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