Preparation method and application of composite edible mushroom protein powder

Abstract

The invention relates to the technical field of food preparation, and discloses a preparation method and application of composite edible mushroom protein powder, and the preparation method comprises the following steps: step 1, edible mushroom protein preparation and whey protein treatment; 2, adopting a three-stage gradient mixing method; 3, low-temperature pasteurization is combined with microwave sterilization; step 4, carrying out superfine grinding on the dried material, passing through a 300-mesh sieve, carrying out nitrogen-filled packaging, and sealing and storing in a shady, cool and dry place; a superfine grinding technology and a three-stage gradient mixing technology are adopted, so that protein powder particles are uniformly dispersed, the solubility is greatly improved, meanwhile, coarse particle protein powder is greatly improved, and the protein powder is particularly suitable for people with weak digestive functions such as old people and postoperative patients; according to the process, the heat-sensitive components are effectively protected while microbial indexes are ensured to reach the standard, and compared with traditional high-temperature sterilization, the process has the advantage that the activity retention rate of the ganoderma lucidum polysaccharide is effectively increased.

Description

Technical Field

[0001] The present invention relates to the technical field of food preparation, and in particular to a preparation method of composite edible fungus protein powder and application thereof. Background Art

[0002] Edible fungi are a general term for edible mushrooms, referring to a type of large fungi that can form large fleshy (or gelatinous) fruiting bodies or sclerotia-like tissues and can be eaten or used medicinally. Edible fungi are nutritious ingredients, rich in polysaccharides, protein, dietary fiber, and various minerals and vitamins. They have the effects of enhancing immunity, regulating metabolism, and anti-oxidation. They can also help improve cardiovascular health and intestinal function.

[0003] Edible fungus compound protein powder contains a variety of soy proteins, whey proteins and a variety of edible fungus proteins. This compound protein powder not only provides high-quality protein, but also can enhance human immunity, promote muscle growth and improve intestinal health. Soy protein is a complete protein among plant proteins, containing essential amino acids for the human body and is suitable for vegetarians. Whey protein is extracted from milk, has fast absorption, is rich in branched-chain amino acids, and helps muscle recovery. Edible fungus proteins such as shiitake mushrooms, Ganoderma lucidum, Hericium erinaceus, etc. contain polysaccharides and other active ingredients, and have immune regulatory functions. Currently, protein powder products on the market are mainly divided into animal-based protein powder and plant-based protein powder, but single-source protein powder has obvious defects: whey protein is expensive and lacks immune-active ingredients, soy protein amino acid spectrum is not comprehensive enough, and traditional protein powder generally lacks comprehensive effects on intestinal health and metabolic regulation. Although there are a small number of compound protein powders in the existing technology, most of them have not achieved a scientific ratio of animal protein, plant protein and fungal protein, and cannot simultaneously meet the needs of efficient absorption, immune regulation and multi-scenario application.

[0004] In view of the above problems, a preparation method of a composite edible fungus protein powder and its application are proposed. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation method and application of composite edible fungus protein powder. The present device is used to work, thereby solving the problem that the protein powder products on the market are mainly divided into animal-based protein powder and plant-based protein powder, but protein powder from a single source has obvious defects: whey protein is expensive and lacks immune active ingredients, the amino acid spectrum of soy protein is not comprehensive enough, and traditional protein powder generally lacks comprehensive effects on intestinal health and metabolic regulation. Although there are a small amount of composite protein powder in the prior art, most of them have not achieved a scientific ratio of animal protein, plant protein and fungal protein, and cannot simultaneously meet the needs of efficient absorption, immune regulation and multi-scenario application.

[0006] To achieve the above object, the present invention provides the following technical solution: a method for preparing composite edible fungus protein powder, comprising the following steps: Step 1: Preparation of edible fungus protein: ultrafinely grind shiitake mushroom, ganoderma lucidum and hericium erinaceus at a ratio of 3:1:1 to 1:1:1, extract with low-temperature water for 2-3 hours, centrifuge and collect the supernatant, and then spray-dry to obtain composite edible fungus protein powder; Whey protein processing: membrane separation technology is used to obtain isolated whey protein, with lactose content ≤0.5%; Soybean and pea protein processing: After being processed by low-temperature deodorization processor, crushed through a 200-mesh sieve; Step 2: Using a three-stage gradient mixing method: first premix whey protein isolate and soy protein isolate in a 1:1 ratio in a three-dimensional mixer, then add pea protein and edible fungus composite protein, and finally add prebiotics and natural vanilla powder; Step 3: Use low-temperature pasteurization combined with microwave sterilization to ensure that microbial indicators meet standards while protecting heat-sensitive components, including β-glucan and isoflavones; After sterilization, it is dried in a fluidized bed to a moisture content of ≤5%; Step 4: After drying, the material is ultrafinely ground, passed through a 300-mesh sieve, packaged in nitrogen-filled packaging, and sealed and stored in a cool and dry place.

[0007] Preferably, the particle size of the crushed product in step 1 is ≤50 μm, the temperature of the low-temperature water extraction is controlled at 40-50°C, the pH value of the low-temperature water extraction is controlled at 6.5-7.0, the speed of the centrifugal operation is set at 8000 rpm, the time is controlled at 15 minutes, the temperature of the low-temperature deodorization processor is controlled at 60°C, and the process is carried out under nitrogen protection, the inlet air temperature of the spray drying is 180-200°C, and the outlet air temperature is 80-90°C.

[0008] Using the above-mentioned design steps, ultrafine grinding (particle size ≤ 50μm) can destroy the cell walls of edible fungi and improve the dissolution rate of active ingredients; low-temperature water extraction (40-50℃, pH 6.5-7.0) can not only avoid the damage of polysaccharides, proteins and other active substances by high temperature, but also optimize the extraction efficiency; centrifugation at 8000rpm for 15 minutes can accurately separate the supernatant and reduce residual impurities; 60℃ nitrogen protection deodorization can effectively remove the beany smell of soy protein at low temperature while preventing oxidation and deterioration; spray drying (inlet air temperature 180-200℃, outlet air temperature 80-90℃) can quickly solidify the protein and retain the activity of heat-sensitive ingredients.

[0009] Preferably, in the step 2, the speed of the three-dimensional mixer in the step of mixing the isolated whey protein and the isolated soy protein is controlled at 20 rpm, and the mixing time is 10 minutes; the speed of the step of mixing the pea protein and the edible fungus composite protein is controlled at 15 rpm, and the mixing time is 15 minutes; the speed of the step of mixing the prebiotics and the natural vanilla powder is controlled at 10 rpm, and the mixing time is 5 minutes. In the premixing stage at 20 rpm, the whey protein (particle size 10-20 μm) and the soy protein (particle size 20-30 μm) form a "core-shell" structure in the three-dimensional mixer, and the soy protein is wrapped by shear force to improve the subsequent dispersion uniformity; 15rpm compounding stage: pea protein and edible fungus protein form a "water-oil" bicontinuous phase through speed control to prevent protein aggregation; 10rpm low speed stage: Prebiotics (galacto-oligosaccharides) encapsulate vanilla powder particles at the molecular level to form flavor-slow-release microcapsules with a diameter of ≤5μm, extending the taste release time.

[0010] Using the design of the above steps, the three-stage gradient mixing method uses differentiated speeds (20rpm→15rpm→10rpm) and times (10 minutes→15 minutes→5 minutes) to first fully premix whey protein and soy protein to form a basic system, then gradually add pea protein and edible fungus protein to ensure uniform dispersion of particles, and finally mix prebiotics and vanilla powder at a low speed to avoid local agglomeration, thereby achieving homogenized mixing of all ingredients and improving the solubility and stability of protein powder.

[0011] Preferably, the temperature of the low-temperature pasteurization in step 3 is controlled at 65° C., the time is controlled at 30 to 40 minutes, the inlet air temperature of the fluidized bed drying is controlled at 60-70° C., and the humidity is ≤30%.

[0012] Using the above-mentioned design steps, a composite process of pasteurization at 65°C for 30-40 minutes combined with microwave sterilization can not only control microbial indicators through low-temperature sterilization, but also reduce the degradation of heat-sensitive components such as β-glucan and isoflavones (compared with traditional high-temperature sterilization, the activity retention rate of Ganoderma lucidum polysaccharides is improved). Fluidized bed drying (60-70°C, humidity ≤30%) can quickly reduce moisture to ≤5% at low temperatures, preventing protein denaturation and avoiding the loss of nutrients during the drying process.

[0013] Preferably, the particle size of the ultrafine grinding in step 4 is ≤30 μm.

[0014] By adopting the design of the above steps, ultrafine grinding to a particle size of ≤30μm can significantly increase the specific surface area of ​​protein powder, improve solubility and digestion and absorption rate, and is especially suitable for people with weak digestive function such as the elderly and postoperative patients; nitrogen-filled packaging can isolate oxygen, inhibit the oxidation and deterioration of fungal protein, extend the shelf life of the product, and maintain the stability of the sealed storage environment.

[0015] Compared with the prior art, the present invention has the following beneficial effects: 1. The ultrafine grinding technology and three-level gradient mixing process are used to make the protein powder particles evenly dispersed, and the solubility is greatly improved. At the same time, the coarse particle protein powder is greatly improved, which is especially suitable for people with weak digestive function such as the elderly and postoperative patients; 2. A composite sterilization process combining 65°C pasteurization and microwave sterilization effectively protects heat-sensitive ingredients while ensuring that microbial indicators meet standards. Compared with traditional high-temperature sterilization, this process effectively improves the activity retention rate of Ganoderma lucidum polysaccharides, maximizing the product's immunomodulatory and antioxidant effects. 3. The β-glucan in the edible fungus composite protein forms an immune-regulating complex with Ganoderma lucidum polysaccharide, which has a better effect than single β-glucan. At the same time, oligosaccharides and fungal dietary fiber synergistically promote the balance of intestinal flora and significantly improve intestinal dysfunction such as constipation. 4. No artificial colors, preservatives or chemical flavorings are added throughout the process. Natural vanilla powder and walnut powder are used for flavoring, and pea protein is used for natural thickening to meet the needs of modern consumers for healthy and environmentally friendly food. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a schematic diagram of the overall process of the present invention; Figure 2 It is a schematic diagram of the proportion of ingredients of the present invention; Figure 3 Schematic diagram of the nutritional content of the protein powder of the present invention. DETAILED DESCRIPTION

[0017] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0018] In order to further understand the content of the present invention, the present invention is described in detail with reference to the accompanying drawings.

[0019] Combine Figure 1-Figure 3 A method for preparing composite edible fungus protein powder, characterized in that it comprises the following steps: Step 1: Preparation of edible fungus protein: ultrafinely grind shiitake mushroom, ganoderma lucidum and hericium erinaceus at a ratio of 3:1:1 to 1:1:1, extract with low-temperature water for 2-3 hours, centrifuge and collect the supernatant, and then spray-dry to obtain composite edible fungus protein powder; Whey protein processing: membrane separation technology is used to obtain isolated whey protein, with lactose content ≤0.5%; Soybean and pea protein processing: After being processed by low-temperature deodorization processor, crushed through a 200-mesh sieve; Step 2: Using a three-stage gradient mixing method: first premix whey protein isolate and soy protein isolate in a 1:1 ratio in a three-dimensional mixer, then add pea protein and edible fungus composite protein, and finally add prebiotics and natural vanilla powder; Step 3: Use low-temperature pasteurization combined with microwave sterilization to ensure that microbial indicators meet standards while protecting heat-sensitive components, including β-glucan and isoflavones; After sterilization, it is dried in a fluidized bed to a moisture content of ≤5%; Step 4: After drying, the material is ultrafinely ground, passed through a 300-mesh sieve, packaged in nitrogen-filled packaging, and sealed and stored in a cool and dry place.

[0020] The particle size of the crushed product in step 1 is ≤50 μm, the temperature of the low-temperature water extraction is controlled at 40-50°C, the pH value of the low-temperature water extraction is controlled at 6.5-7.0, the speed of the centrifugal operation is set at 8000 rpm, the time is controlled at 15 minutes, the temperature of the low-temperature deodorization processor is controlled at 60°C, and the process is carried out under nitrogen protection. The inlet air temperature of the spray drying is 180-200°C, and the outlet air temperature is 80-90°C.

[0021] The speed of the three-dimensional mixer in the mixing step of the isolated whey protein and the isolated soy protein in step 2 is controlled at 20 rpm, and the mixing time is 10 minutes. The speed of the mixing step of the pea protein and the edible fungus composite protein is controlled at 15 rpm, and the mixing time is 15 minutes. The speed of the mixing step of the prebiotics and the natural vanilla powder is controlled at 10 rpm, and the mixing time is 5 minutes.

[0022] The temperature of low-temperature pasteurization in step 3 is controlled at 65° C., the time is controlled at 30 minutes to 40 minutes, the inlet air temperature of fluidized bed drying is controlled at 60-70° C., and the humidity is ≤30%.

[0023] The particle size of the ultrafine grinding in step 4 is ≤30μm.

[0024] The present invention will be further described below with reference to the embodiments.

[0025] Example 1: Preparation of edible fungus composite protein: shiitake mushroom, ganoderma lucidum and hericium erinaceus were ultrafinely ground in a ratio of 3:1:1, extracted with water at 45℃ for 2.5 hours, centrifuged and spray-dried (inlet air 190℃, outlet air 85℃) to obtain composite protein, and mixed by a three-dimensional mixer. According to the three-level gradient mixing method, whey protein and soy protein were first mixed in a three-dimensional mixer at 20rpm for 10 minutes, pea protein and edible fungus protein were added and mixed for 15 minutes, and finally prebiotics and vanilla powder were added and mixed for 5 minutes. Finally, disinfection was carried out, pasteurized at 65℃ for 30 minutes, microwave sterilized for 2 minutes, fluidized bed dried to a moisture content of 4.5%, ultrafine ground to 25μm, and nitrogen-filled packaged. It is suitable for fitness people, branched-chain amino acids ≥20%, inhibit muscle breakdown, promote recovery after exercise, and is suitable for fitness and muscle building people.

[0026] Example 2: Preparation of edible fungus composite protein: Lentinus edodes, Ganoderma lucidum, and Hericium erinaceus were ultrafinely ground in a ratio of 2:1:1, extracted with water at 45°C for 2.5 hours, centrifuged and spray-dried (inlet air 190°C, outlet air 85°C) to obtain composite protein, which was then mixed using a three-dimensional mixer. According to the three-stage gradient mixing method, whey protein and soy protein were first mixed in a three-dimensional mixer at 20 rpm for 10 minutes, pea protein was added and mixed with edible fungus protein for 15 minutes, and finally prebiotics and vanilla powder were added and mixed for 5 minutes. Finally, the mixture was sterilized and pasteurized at 65°C for 40 minutes. , microwave sterilization for 2 minutes, fluidized bed drying to 4.5% moisture, ultrafine grinding to 25μm, nitrogen-filled packaging, suitable for people with low immunity, β-glucan from shiitake mushrooms can activate macrophages and enhance antiviral ability, and the role of Ganoderma lucidum polysaccharide regulates Th1 / Th2 immune balance and reduces allergic reactions, prebiotics and + fungal dietary fiber can promote the proliferation of bifidobacteria and reduce the toxicity of protein metabolites such as ammonia and hydrogen sulfide. At the same time, isolated whey protein is used, and the lactose content is ≤0.5%, so it can be safely used by people with lactose intolerance.

[0027] Example 3: Preparation of edible fungus composite protein: shiitake mushroom, ganoderma lucidum and hericium erinaceus are ultrafinely ground in a ratio of 1:1:1, extracted with water at 45°C for 2.5 hours, centrifuged and spray-dried (inlet air 190°C, outlet air 85°C) to obtain composite protein, and mixed by a three-dimensional mixer. According to the three-level gradient mixing method, whey protein and soy protein are first mixed in a three-dimensional mixer at 20rpm for 10 minutes, pea protein and edible fungus protein are added and mixed for 15 minutes, and finally prebiotics and vanilla powder are added and mixed for 5 minutes. Finally, the mixture is sterilized, pasteurized at 65°C for 30 minutes, microwave sterilized for 2 minutes, fluidized bed dried to a moisture content of 4.5%, ultrafine ground to 25μm, and nitrogen-filled packaged. It is suitable for the general population. Whey protein can be absorbed quickly, and soy or pea protein will be released continuously for 2 to 6 hours, which can provide continuous energy. Fungal protein supplements rare amino acids, such as y-aminobutyric acid, which can effectively relieve post-exercise neural fatigue.

[0028] In summary, combined Figure 1-Figure 3 The present invention uses an innovative "animal + plant + fungus" triple protein matrix design to scientifically match isolated whey protein, soy protein isolate and shiitake mushroom / Ganoderma lucidum / Hericium erinaceus composite protein in a core ratio of 40%:30%:20%. Combined with a three-stage gradient mixing process (the speed of the three-dimensional mixer is 20rpm, 15rpm, and 10rpm respectively) and low-temperature sterilization technology (65℃ pasteurization for 30-40 minutes combined with microwave sterilization), the prepared composite protein powder not only achieves a full amino acid supply of PDCAAS=1.0, but also achieves synergistic effects through active ingredients such as β-glucan (activates macrophages to enhance antiviral ability by 30%), BCAA (≥20% promotes muscle synthesis), and prebiotics (oligogalactose promotes the proliferation of intestinal bifidobacteria). The preparation method is precisely controlled through processes such as ultrafine grinding (particle size ≤ 30 μm), low-temperature water extraction (40-50°C, pH 6.5-7.0), etc., which not only retains the activity of heat-sensitive ingredients such as edible fungi polysaccharides and soy isoflavones, but also solves the problem of easy oxidation of fungal protein through nitrogen-filled packaging (oxygen content ≤ 1%). Compared with traditional single protein powder, the product of the present invention shows significant advantages in multiple application scenarios such as fitness and muscle building (muscle synthesis rate increased by 22%), people with low immunity (frequency of colds reduced by 30%), and lactose intolerance groups (lactose ≤ 0.5%), providing an innovative solution that is both scientific and practical for the development of functional protein foods.

[0029] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0030] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a composite edible fungus protein powder, characterized in that: The steps include: Step 1: Preparation of edible fungus protein: ultrafinely grind shiitake mushroom, ganoderma lucidum and hericium erinaceus at a ratio of 3:1:1 to 1:1:1, extract with low-temperature water for 2-3 hours, centrifuge and collect the supernatant, and then spray-dry to obtain composite edible fungus protein powder; Whey protein processing: membrane separation technology is used to obtain isolated whey protein, with lactose content ≤0.5%; Soybean and pea protein processing: After being processed by low-temperature deodorization processor, crushed through a 200-mesh sieve; Step 2: Using a three-stage gradient mixing method: first premix whey protein isolate and soy protein isolate in a 1:1 ratio in a three-dimensional mixer, then add pea protein and edible fungus composite protein, and finally add prebiotics and natural vanilla powder; Step 3: Use low-temperature pasteurization combined with microwave sterilization to ensure that microbial indicators meet standards while protecting heat-sensitive components, including β-glucan and isoflavones; After sterilization, it is dried in a fluidized bed to a moisture content of ≤5%; Step 4: After drying, the material is ultrafinely ground, passed through a 300-mesh sieve, packaged in nitrogen-filled packaging, and sealed and stored in a cool and dry place.

2. The preparation method and application of a composite edible fungus protein powder according to claim 1, characterized in that: The particle size of the crushed product in step 1 is ≤50 μm, the temperature of the low-temperature water extraction is controlled at 40-50° C., the pH value of the low-temperature water extraction is controlled at 6.5-7.0, the speed of the centrifugal operation is set at 8000 rpm, the time is controlled at 15 minutes, the temperature of the low-temperature deodorization processor is controlled at 60° C., and the process is carried out under nitrogen protection. The inlet air temperature of the spray drying is 180-200° C., and the outlet air temperature is 80-90° C.

3. The preparation method and application of a composite edible fungus protein powder according to claim 1, characterized in that: In the step 2, the rotation speed of the three-dimensional mixer in the step of mixing the isolated whey protein and the isolated soy protein is controlled at 20 rpm, and the mixing time is 10 minutes. The rotation speed of the step of mixing the pea protein and the edible fungus composite protein is controlled at 15 rpm, and the mixing time is 15 minutes. The rotation speed of the step of mixing the prebiotics and the natural vanilla powder is controlled at 10 rpm, and the mixing time is 5 minutes.

4. The preparation method and application of a composite edible fungus protein powder according to claim 1, characterized in that: The temperature of the low-temperature pasteurization in step 3 is controlled at 65° C., the time is controlled at 30 to 40 minutes, the inlet air temperature of the fluidized bed drying is controlled at 60-70° C., and the humidity is ≤30%.

5. The preparation method and application of a composite edible fungus protein powder according to claim 1, characterized in that: The particle size of the ultrafine grinding in step 4 is ≤30 μm.

6. Use of the composite edible fungus protein powder according to any one of claims 1 to 5 in the preparation of functional foods for enhancing immunity, promoting muscle growth and improving intestinal health.

Images