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Protein powder and preparation method thereof

A technology of protein powder and peanut protein powder, which is applied in the field of food processing, can solve the problems of single component of plant protein powder, high cholesterol content, poor drinking taste, etc., achieve high nutritional value, promote absorption, and assist in the treatment of cardiovascular and cerebrovascular diseases effect of disease

Active Publication Date: 2021-06-04
江苏冬泽特医食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the protein powder on the market is mainly animal protein. Long-term intake will increase the cholesterol content and cause a burden on the kidneys.
The existing vegetable protein powder has a single component and poor drinking taste
In addition, protein is an organic macromolecular compound, which exists in a colloidal state in water; some proteins such as casein, soybean protein, etc. have poor dispersion in water, take a long time to dissolve, and will appear stratified after a period of time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A protein powder is composed of the following raw materials in parts by weight: 35 parts of peanut protein powder, 15 parts of corn gluten powder, 20 parts of pea protein powder, 50 parts of functionalized walnut peptide powder, 0.01 part of sucralose, and 0.01 part of stevia.

[0043] The functionalized walnut peptide powder is prepared by the following method:

[0044] S1. Material selection: select plump, mildew-free, insect-eaten, and oil-free walnuts, and remove walnut shells and impurities to obtain walnut kernels;

[0045] S2. Peeling: add lye solution twice the weight of the walnut kernels to the above walnut kernels and soak for 8 minutes at 65°C, wash with pure water 4 times the weight of the walnut kernels, put the walnut kernels into an oven and bake them. The baking temperature is 85°C, the time is 45min, peeled after baking to obtain peeled walnut kernels; the lye contains CaCl 2 and NaOH mixed aqueous solution; wherein, the CaCl 2 The mass fraction of N...

Embodiment 2

[0054] Basically the same as Example 1, the difference is that the enzymolysis process of S4 is different;

[0055] S4. Enzymolysis: Add 0.5% protease by weight to the slurry, adjust pH=7.4 with sodium carbonate with a concentration of 2 mol / L, and perform ultrahigh pressure enzymolysis at 400 MPa and 50°C for 50 minutes to obtain the enzyme solution; the protease is trypsin.

Embodiment 3

[0057] Basically the same as Example 2, the difference is that the enzymolysis process of S4 is different;

[0058] S4. Enzymolysis: Add 0.5% protease by weight to the slurry, adjust pH=7.4 with sodium carbonate with a concentration of 2 mol / L, and perform ultrahigh pressure enzymolysis at 400 MPa and 50°C for 50 minutes to obtain the enzyme solution; the protease is flavor protease.

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PUM

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Abstract

The invention provides protein powder. The protein powder is prepared from the following raw materials in parts by weight: 30-40 parts of peanut protein powder, 10-20 parts of corn protein powder, 15-25 parts of pea protein powder, 45-55 parts of functionalized walnut peptide powder, 0.005-0.015 part of sucralose and 0.005-0.015 part of stevioside. The protein powder disclosed by the invention is high in nutritional value, good in solubility and full and mellow in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a protein powder and a preparation method thereof. Background technique [0002] Protein is one of the most important nutrients for human health. It is not only related to body tissues such as muscle growth, but also participates in the synthesis of hormones and maintenance of immune function. Protein powder, as a nutritional product to supplement the body's protein, can more comprehensively and balancedly supplement the daily protein requirements compared with food supplement protein. According to different sources of protein, it is divided into animal protein and vegetable protein. At present, the protein powder on the market is mainly animal protein. Long-term intake will increase the cholesterol content and cause a burden on the kidneys. The existing vegetable protein powder has a single component and has a poor drinking taste. In addition, protein is an organic ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/185A23L33/18
CPCA23L33/185A23L33/18A23V2002/00A23V2200/322A23V2200/32A23V2200/326A23V2250/548A23V2250/55A23V2250/262A23V2250/264A23V2250/1842A23V2250/5086Y02P60/87
Inventor 梁淑霞袁斌文牟建杨雅晴杨玮薛萌尹修梅
Owner 江苏冬泽特医食品有限公司
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