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Low-fat healthy rice protein nutrition powder and preparation method thereof

A technology of rice protein powder and rice protein, applied in protein food components, protein components of waste, food science, etc., can solve the problems of low production efficiency of rice protein, shortened shelf life, easy oxidation and deterioration, etc., to improve resource recycling Effects of utilizing value, shortening production time, and enriching variety

Inactive Publication Date: 2021-07-23
江西盖比欧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the existing rice protein production efficiency is low, the fat is relatively high, and it is easy to oxidize and deteriorate during storage to produce a hala taste and shorten the shelf life, and proposes a low-fat healthy rice protein nutrition powder and its preparation method

Method used

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  • Low-fat healthy rice protein nutrition powder and preparation method thereof
  • Low-fat healthy rice protein nutrition powder and preparation method thereof
  • Low-fat healthy rice protein nutrition powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A low-fat healthy rice protein nutrition powder, the formula is as follows: high-quality low-fat rice protein powder 96Kg, konjac flour 4Kg, sweetener 0.04Kg; low-fat healthy rice protein powder has lower free fat content, lower microbial biomass, and soft color Stable, with longer shelf life and higher storage resistance; konjac contains a lot of dietary fiber, which can promote gastrointestinal motility, assist protein absorption and utilization, remove intestinal fat accumulation, and discharge harmful substances, which has good health effects; sweet taste The agent is any one of steviol glycoside or sucralose. Stevioside is a natural low-calorie sweetener. The calorific value of stevioside is only 1 / 300 of that of sucrose. It is not absorbed after ingestion and does not produce heat. Chlorose has the characteristics of no energy, high sweetness, pure sweetness, and high safety. Both are energy-free sweeteners and are suitable for various groups of people.

[0033] r...

Embodiment 2

[0043] A low-fat healthy rice protein nutrition powder, the formula is as follows: high-quality low-fat rice protein powder 97Kg, konjac flour 3Kg, sweetener 0.03Kg; low-fat healthy rice protein powder has lower free fat content, lower microbial biomass, and soft color Stable, with longer shelf life and higher storage resistance; konjac contains a lot of dietary fiber, which can promote gastrointestinal motility, assist protein absorption and utilization, remove intestinal fat accumulation, and discharge harmful substances, which has good health effects; sweet taste The agent is any one of steviol glycoside or sucralose. Stevioside is a natural low-calorie sweetener. The calorific value of stevioside is only 1 / 300 of that of sucrose. It is not absorbed after ingestion and does not produce heat. Chlorose has the characteristics of no energy, high sweetness, pure sweetness, and high safety. Both are energy-free sweeteners and are suitable for various groups of people.

[0044] r...

Embodiment 3

[0054] A low-fat healthy rice protein nutrition powder, the formula is as follows: high-quality low-fat rice protein powder 95Kg, konjac flour 5Kg, sweetener 0.028Kg; low-fat healthy rice protein powder has lower free fat content, lower microbial biomass, and soft color Stable, with longer shelf life and higher storage resistance; konjac contains a lot of dietary fiber, which can promote gastrointestinal motility, assist protein absorption and utilization, remove intestinal fat accumulation, and discharge harmful substances, which has good health effects; sweet taste The agent is any one of steviol glycoside or sucralose. Stevioside is a natural low-calorie sweetener. The calorific value of stevioside is only 1 / 300 of that of sucrose. It is not absorbed after ingestion and does not produce heat. Chlorose has the characteristics of no energy, high sweetness, pure sweetness, and high safety. Both are energy-free sweeteners and are suitable for various groups of people.

[0055] ...

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Abstract

The invention discloses low-fat healthy rice protein nutrition powder, and belongs to the technical field of food processing. The formula of the low-fat healthy rice protein nutrition powder comprises the following components in percentage by weight: 95-97% of high-quality low-fat rice protein powder, 3.0-5.0% of konjaku flour, and 0.028-0.04% of a sweetening agent. A preparation method comprises the following steps of: preparing the high-quality low-fat rice protein powder, mixing the high-quality low-fat rice powder, the konjaku flour and the sweetening agent, and filling. The low-fat healthy rice protein disclosed by the invention has unique rice fragrance, moderate sweetness, neutral taste, no other foreign flavour or peculiar smell and light yellow fine powder; on one hand, the problem that the rice protein is easy to oxidize and deteriorate is solved; the shelf life is prolonged; the variety of the rice protein nutrition powder is enriched; the resource reutilization value of grain by-products is improved; on the other hand, the novel preparation process is a reform and innovation of a conventional process; and a new thought and method are provided for production upgrading of the rice protein powder.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a low-fat healthy rice protein nutrition powder. At the same time, the invention also relates to a preparation method of low-fat healthy rice protein nutrition powder. Background technique [0002] Rice protein is a high-quality plant protein, its amino acid composition is balanced and reasonable, in line with the ideal model recommended by WHO / FAO, especially its hypoallergenic properties have made it an outstanding plant protein. [0003] Rice protein is mainly obtained from rice dregs, and its extraction and separation method is closely related to the protein composition in rice dregs. Rice dregs protein is mainly composed of albumin (4%-9%), salt-soluble globulin (10%-11%), It is composed of alcohol-soluble glutenin (3%) and alkali-soluble glutenin (66%-78%). Therefore, in the preparation process, alkali-soluble acid precipitation method, enzymatic hy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/185A23L33/22A23L33/125A23L19/10A23J1/00A23J1/12
CPCA23L33/185A23L33/22A23L19/115A23L33/125A23J1/005A23J1/12A23V2002/00A23V2250/5482A23V2250/5066A23V2250/262A23V2250/264
Inventor 伍立新戴亨堂李雪艳
Owner 江西盖比欧科技有限公司
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