Process and formula for producing ketogenic nutrition powder by using soybean protein production line

Abstract

The invention discloses a process and a formula for producing ketogenic nutrition powder by using a soybean protein production line, and relates to the technical field of soybean protein processing. The skin care product is prepared from 28 to 42 parts of soybean protein concentrate pulp, 20 to 32 parts of linseed oil, 8 to 25 parts of walnut oil, 12 to 22 parts of olive oil, 0.1 to 0.15 part of silicon dioxide, 0.3 to 3 parts of guar gum, 0.2 to 2.0 parts of carboxymethyl cellulose, 0.2 to 2.0 parts of starch sodium octenylsuccinate and 0.05 to 0.15 part of sodium erythorbate. In the invention, the traditional pickling soy protein concentrate production process is improved and innovated through food processing technologies such as physical modification of soy protein by using high temperature, high pressure and the like, micro-jet homogeneous emulsification, fluidized bed granulation and the like; the soybean ketogenic nutrition powder rich in dietary fibers has the characteristics of small particle size, good fluidity, fast dispersion, high embedding rate, fine taste and the like, the process steps are simple, the implementation is convenient, the cost of a protein rehydration process is reduced, the grease oxidation speed is reduced, and the shelf life of the product is prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field of soybean protein processing, and in particular to a process and formula for producing ketogenic nutritional powder by utilizing a soybean protein production line. Background Art

[0002] The ketogenic diet is a diet consisting of high fat, moderate protein and low carbohydrates under medical supervision. It can keep the body in a state of chronic ketosis while providing enough protein and calories for growth and development. Without affecting the normal development of the human body, it can treat epilepsy, especially refractory epilepsy in children, by simulating the metabolic mode under hunger. In addition, it can also be used for the conditioning of behavioral cognitive improvement, autism, obesity, neurodegenerative diseases, etc. Our traditional diet structure is mainly based on carbohydrates, such as rice, noodles, buns, steamed buns, etc., which will account for about 65% of the energy for the whole day, and the fat content will be relatively lower, only about 20% of the energy for the whole day. The ketogenic diet uses fat as the main food source, which will increase to 67% to 90% of the energy required for the whole day, and carbohydrates are reduced to the minimum amount required by the human body. It mainly converts the body's metabolic energy from glucose to fat, and then metabolizes it through the liver to produce ketone bodies. Ketones are transported to various parts of the body through blood circulation to provide energy for the required body organs, thereby causing a series of reactions in the body.

[0003] In the preparation process of microcapsules, the selection of appropriate wall materials is crucial for the production, processing and storage of microcapsules. Dispersibility, film-forming properties and emulsification are important functional properties of soy protein. Soy protein gives the product a good organizational structure, increases the chewiness of the product, and improves the water holding and oil retention of protein products. The emulsification, dispersibility and film-forming properties of soy protein are widely used in the fields of soy product instant drinks and milk powder processing.

[0004] The patent application document of the prior art application publication number CN114982964A discloses a soybean protein-embedded fat powder obtained by mixing soybean meal extract with resistant dextrin, phospholipids, monoglyceride, and anhydrous butter. The water-soluble sugar content of the above patented product is relatively high, and subsequent heating and sterilization is prone to Maillard reaction with soybean protein, which affects the original flavor of the product, limits the application of the product in other food processing, and limits the user population of the lipid powder. At the same time, the proportion of dry powder fat is relatively small;

[0005] Patent application publication number CN111659328A uses soybean protein to embed walnut oil, and the core material is single. Therefore, it is very important to provide an innovative production technology for ketogenic protein nutritional powder products with low water-soluble sugar, good taste and flavor, and good dry powder fluidity.

[0006] In response to the above problems, the inventors proposed a process and formula for producing ketogenic nutritional powder using a soy protein production line to solve the above problems. Summary of the invention

[0007] In order to solve the above-mentioned technical problems, the purpose of the present invention is to provide a process and formula for producing ketogenic nutritional powder using a soy protein production line.

[0008] In order to solve the above technical problems, the present invention adopts the following technical solution: a formula for producing ketogenic nutritional powder using a soy protein production line, wherein the ketogenic nutritional powder formula comprises the following components:

[0009] 28-42 parts of concentrated soybean protein slurry, 20-32 parts of linseed oil, 8-25 parts of walnut oil, 12-22 parts of olive oil, 0.1-0.15 parts of silicon dioxide, 0.3-3 parts of guar gum, 0.2-2.0 parts of carboxymethyl cellulose, 0.2-2.0 parts of sodium starch octenyl succinate, and 0.05-0.15 parts of sodium iso-Vc. The concentrated soybean protein slurry, guar gum, carboxymethyl cellulose and sodium starch octenyl succinate are used as packaging materials, the linseed oil, walnut oil and olive oil are used as core materials, the silicon dioxide is used as a dry powder flow agent, and the sodium iso-Vc is used as an antioxidant.

[0010] The present invention also provides a process for producing ketogenic nutritional powder using a soybean protein production line, comprising the following steps:

[0011] S1. Dissolution

[0012] Dissolve non-GMO low-temperature defatted soybean meal in warm water at 35-55°C, with a feed-water ratio of 1:9-15, crush with a high-speed emulsifier pump, and stir for 15-35 minutes;

[0013] S2. Pickling

[0014] Add diluted hydrochloric acid to adjust the pH value of the material to 4.4-4.7, stir for 5-10 minutes, and centrifuge the pickled material at 3500 rpm in a horizontal centrifuge to obtain solid phase 1 and liquid phase 1;

[0015] S3, water washing

[0016] Solid phase 1 is added with 0.5-3 times deionized water, and after being crushed by colloid milling, solid phase 2 and liquid phase 2 are obtained by centrifugation at 3500 rpm in a horizontal centrifuge;

[0017] S4, Neutralization

[0018] The solid phase 2 of the washed centrifuged product is disintegrated by emulsification, a dilute sodium hydroxide solution is added to adjust the pH to 6.8-8.0, the Brix to 12-20, and 1-4‰ sodium isoVc is added;

[0019] S5, modified sterilization

[0020] The neutralized material is homogenized at 15-40 MPa high pressure, sterilized at 135-155°C for 15-40 seconds, and vacuum deodorized and cooled to obtain 50-65°C concentrated soybean protein slurry;

[0021] S6, emulsifier rehydration

[0022] Dissolve guar gum, carboxymethyl cellulose and sodium starch octenyl succinate in water according to a certain ratio to obtain liquid phase 3;

[0023] S7, mixed emulsion

[0024] Soybean protein concentrate, linseed oil, walnut oil, olive oil, sodium isoVc and liquid phase 3 are mixed in proportion, and a stable O / W emulsion is formed by high-speed homogenization and emulsification at 4000-8000 rpm for 10-20 min and microfluidization at 200-500 bar.

[0025] S8, high pressure drying

[0026] The emulsion is spray-dried under high pressure to obtain dietary fiber-rich soybean protein ketogenic nutritional powder;

[0027] S9, Granulation

[0028] The soy protein nutritional powder is granulated in a fluidized bed and silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] In the present invention, the traditional acid-washed soybean protein concentrate production process is improved and innovated by utilizing high temperature, high pressure and other methods to physically modify soybean protein, and micro-jet homogenization emulsification, fluidized bed granulation and other food processing technologies, so as to obtain a soybean protein ketogenic nutritional powder rich in dietary fiber with the characteristics of small particle size, good fluidity, fast dispersion, high embedding rate, delicate taste and the like. The process steps are relatively simple and the implementation is relatively convenient, which reduces the cost of the protein rehydration process, reduces the oil oxidation rate, and prolongs the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0032] Figure 1 The present invention is a schematic diagram of the process of producing ketogenic nutritional powder using a soy protein production line.

[0033] Figure 2 This is an embedding rate curve diagram of Example 1 of the present invention. DETAILED DESCRIPTION

[0034] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. 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 creative work are within the scope of protection of the present invention.

[0035] Embodiment 1: Figure 1-2 As shown, the present invention provides a process for producing ketogenic nutritional powder using a soy protein production line, comprising the following steps:

[0036] S1. Dissolution

[0037] Dissolve non-GMO low-temperature defatted soybean meal in 40-42℃ warm water with a material-water ratio of 1:12. After crushing with a high-speed emulsification pump, stir for 25 minutes.

[0038] S2. Pickling

[0039] Diluted hydrochloric acid was added to adjust the pH value of the material to 4.51, and the mixture was stirred for 8 minutes. The material was centrifuged at 3500 rpm in a horizontal centrifuge to obtain a solid phase 1 and a liquid phase 1;

[0040] S3, water washing

[0041] Solid phase 1 was ground by colloid grinding with 2.4 times deionized water and then centrifuged at 3500 rpm in a horizontal centrifuge to obtain solid phase 2 and liquid phase 2;

[0042] S4, Neutralization

[0043] The solid phase 1 of the acid-washed centrifuge is emulsified and crushed, and a dilute sodium hydroxide solution is added to adjust the pH value to 7.5, the Brix degree to 15, and 2‰ of sodium isoVc is added;

[0044] S5, modified sterilization

[0045] The neutralized material is homogenized at 25-30MPa high pressure, sterilized at 145°C for 30 seconds, and vacuum deodorized and cooled to obtain 62°C concentrated soybean protein slurry;

[0046] S6, emulsifier rehydration

[0047] Dissolve guar gum, carboxymethyl cellulose, and sodium starch octenyl succinate in water in a ratio of 3:2:2 to obtain liquid phase 3;

[0048] Sample 1

[0049] 1) Mixing emulsion: 35 parts of concentrated soybean protein slurry, 0.5 parts of liquid phase 3, 26 parts of linseed oil, 15 parts of walnut oil and 18 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm and homogenized by a micro jet at 400-500 bar to form a stable O / W emulsion;

[0050] 2) High-pressure drying: The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soy protein ketogenic nutritional powder;

[0051] 3) Granulation: The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0052] Sample 2

[0053] 1) Mixing emulsion: 35 parts of concentrated soybean protein slurry, 1.0 part of liquid phase 3, 26 parts of linseed oil, 15 parts of walnut oil and 18 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm and homogenized by a micro jet at 400-500 bar to form a stable O / W emulsion;

[0054] 2) High-pressure drying: The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soy protein ketogenic nutritional powder;

[0055] 3) Granulation: The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0056] Sample 3

[0057] 1) Mixing emulsion: 35 parts of concentrated soybean protein slurry, 1.5 parts of liquid phase 3, 26 parts of linseed oil, 15 parts of walnut oil and 18 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm and homogenized by a micro jet at 400-500 bar to form a stable O / W emulsion;

[0058] 2) High-pressure drying: The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soy protein ketogenic nutritional powder;

[0059] 3) Granulation: The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0060] Sample 4

[0061] 1) Mixing emulsion: 35 parts of concentrated soybean protein slurry, 2.0 parts of liquid phase 3, 26 parts of linseed oil, 15 parts of walnut oil and 18 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm and homogenized by a micro jet at 400-500 bar to form a stable O / W emulsion;

[0062] 2) High-pressure drying: The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soy protein ketogenic nutritional powder;

[0063] 3) Granulation: The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0064] Sample 5

[0065] 1) Mixing emulsion: 35 parts of concentrated soybean protein slurry, 2.5 parts of liquid phase 3, 26 parts of linseed oil, 15 parts of walnut oil and 18 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm and homogenized by a micro jet at 400-500 bar to form a stable O / W emulsion;

[0066] 2) High-pressure drying: The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soy protein ketogenic nutritional powder;

[0067] 3) Granulation: The soy protein nutritional powder is granulated by a fluidized bed, and 0.8% silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0068] Sample 6

[0069] 1) Mixed emulsion: 35 parts of concentrated soybean protein slurry, 3.0 parts of liquid phase 3, 26 parts of linseed oil, 15 parts of walnut oil and 18 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm and homogenized by a micro jet at 400-500 bar to form a stable O / W emulsion;

[0070] 2) High-pressure drying: The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soy protein ketogenic nutritional powder;

[0071] 3) Granulation: The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0072] Sample 7

[0073] 1) Mixed emulsion: 35 parts of concentrated soybean protein slurry, 3.5 parts of liquid phase 3, 26 parts of linseed oil, 15 parts of walnut oil and 18 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm and homogenized by a micro jet at 400-500 bar to form a stable O / W emulsion;

[0074] 2) High-pressure drying: The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soy protein ketogenic nutritional powder;

[0075] 3) Granulation: The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0076] The formula for calculating the embedding rate of the sample is as follows:

[0077] Embedding rate = (total oil mass - centrifugal oil output) / total oil mass * 100%, embedding rate reference Figure 2 .

[0078] From the sample test embedding rate table, it can be concluded that with the increase of the amount of emulsifier added, the embedding first increases and then decreases and tends to be gentle. It may be that with the increase of the amount of emulsifier added, the viscosity of the material increases, resulting in the deterioration of the emulsion atomization effect, thus affecting the embedding rate of the sample. The mixed emulsifier is added in a ratio of 2.0 parts.

[0079] Embodiment 2: Figure 1 As shown, the present invention provides a process for producing ketogenic nutritional powder using a soy protein production line, comprising the following steps:

[0080] S1. Dissolution

[0081] Dissolve non-GMO low-temperature defatted soybean meal in 40-42℃ warm water with a material-water ratio of 1:12. After crushing with a high-speed emulsification pump, stir for 25 minutes.

[0082] S2. Pickling

[0083] Diluted hydrochloric acid was added to adjust the pH value of the material to 4.51, and the mixture was stirred for 8 minutes. The material was centrifuged at 3500 rpm in a horizontal centrifuge to obtain a solid phase 1 and a liquid phase 1;

[0084] S3, water washing

[0085] Solid phase 1 was ground by colloid grinding with 2.4 times deionized water and then centrifuged at 3500 rpm in a horizontal centrifuge to obtain solid phase 2 and liquid phase 2;

[0086] S4, Neutralization

[0087] The solid phase 1 of the acid-washed centrifugation was emulsified and crushed, and a dilute sodium hydroxide solution was added to adjust the pH value to 7.5, the Brix degree to 15, and 2‰ sodium isoVc was added;

[0088] S5, modified sterilization

[0089] The neutralized material is homogenized at 25-30MPa high pressure, sterilized at 145°C for 30 seconds, and vacuum deodorized and cooled to obtain 62°C concentrated soybean protein slurry;

[0090] S6, emulsifier rehydration

[0091] Dissolve guar gum, carboxymethyl cellulose, and sodium starch octenyl succinate in water in a ratio of 3:2:2 to obtain liquid phase 3;

[0092] Sample 8

[0093] 1) 35 parts of concentrated soybean protein slurry, 2.0 parts of liquid phase 3, 30 parts of linseed oil, 10 parts of walnut oil, and 14 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm, and homogenized by a microjet at 400-500 bar to form a stable O / W emulsion;

[0094] 2) The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soybean protein ketogenic nutritional powder;

[0095] 3) The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0096] Sample 9

[0097] 1) 40 parts of concentrated soybean protein slurry, 2.0 parts of liquid phase 3, 22 parts of linseed oil, 12 parts of walnut oil, and 14 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm, and homogenized by a microjet at 400-500 bar to form a stable O / W emulsion;

[0098] 2) The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soybean protein ketogenic nutritional powder;

[0099] 3) The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0100] Sample 10

[0101] 1) 32 parts of concentrated soybean protein slurry, 2.0 parts of liquid phase 3, 22 parts of linseed oil, 24 parts of walnut oil, and 14 parts of olive oil were mixed by weight, emulsified for 15 minutes by a high-speed homogenizer at 5000-6000 rpm, and homogenized by a microjet at 400-500 bar to form a stable O / W emulsion;

[0102] 2) The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soybean protein ketogenic nutritional powder;

[0103] 3) The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0104] Sample 11

[0105] 1) 32 parts of concentrated soybean protein slurry, 2.0 parts of liquid phase 3, 26 parts of linseed oil, 18 parts of walnut oil, and 20 parts of olive oil were mixed by weight, emulsified in a high-speed homogenizer at 5000-6000 rpm for 15 min, and homogenized by microfluidizer at 400-500 bar to form a stable O / W emulsion;

[0106] 2) The emulsion is spray-dried under high pressure to obtain a dietary fiber-rich soybean protein ketogenic nutritional powder;

[0107] 3) The soy protein nutritional powder is granulated by a fluidized bed, and 0.8‰ of silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber;

[0108] Taste comparison method: 10g sample and 175g 40-50℃ warm water, stir evenly.

[0109] The 30 volunteers, including 15 males and 15 females, rated the samples according to their greasiness from 0 to 10, with low greasiness indicating no offence at 8 to 10, slightly greasy but acceptable at 5 to 7, and obviously greasy but difficult to swallow at 4 or below. The taste test results are shown in the table below:

[0110]

[0111]

[0112] According to the results of taste tests, people's acceptance of ketogenic soy protein nutritional powder produced by increasing the proportion of soy concentrated protein and flaxseed oil is relatively high.

[0113] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A formula for producing ketogenic nutritional powder using a soy protein production line, characterized in that: According to the components, the ketogenic nutritional powder formula It includes the following components: 28-42 parts of concentrated soybean protein slurry, 20-32 parts of linseed oil, 8-25 parts of walnut oil, 12-22 parts of olive oil, 0.1-0.15 parts of silicon dioxide, 0.3-3 parts of guar gum, 0.2-2.0 parts of carboxymethyl cellulose, 0.2-2.0 parts of sodium starch glycolate, and 0.05-0.15 parts of sodium iso-Vc.

2. A formula for producing ketogenic nutritional powder using a soy protein production line as claimed in claim 1, characterized in that: The concentrated soybean protein slurry, guar gum, carboxymethyl cellulose and sodium octenyl succinate starch are used as packaging materials, the linseed oil, walnut oil and olive oil are used as core materials, the silicon dioxide is used as a dry powder anti-caking agent, and the sodium isoVc is used as an antioxidant.

3. A process for producing ketogenic nutritional powder using a soybean protein production line according to any one of claims 1 to 2, characterized in that: The following steps are involved: S1. Dissolution Dissolve non-GMO low-temperature defatted soybean meal in warm water at 35-55°C, with a feed-water ratio of 1:9-15, crush with a high-speed emulsifier pump, and stir for 15-35 minutes; S2. Pickling Add diluted hydrochloric acid to adjust the pH value of the material to 4.4-4.7, stir for 5-10 minutes, and centrifuge the pickled material at 3500 rpm in a horizontal centrifuge to obtain solid phase 1 and liquid phase 1; S3, water washing Solid phase 1 is added with 0.5-3 times deionized water, and after being crushed by colloid milling, solid phase 2 and liquid phase 2 are obtained by centrifugation at 3500 rpm in a horizontal centrifuge; S4, Neutralization The solid phase 2 of the washed centrifuged product is disintegrated by emulsification, a dilute sodium hydroxide solution is added to adjust the pH to 6.8-8.0, the Brix to 12-20, and 1-4‰ sodium isoVc is added; S5, modified sterilization The neutralized material is homogenized at 15-40 MPa high pressure, sterilized at 135-155°C for 15-40 seconds, and vacuum deodorized and cooled to obtain 50-65°C concentrated soybean protein slurry; S6, emulsifier rehydration Dissolve guar gum, carboxymethyl cellulose and sodium starch octenyl succinate in water according to a certain ratio to obtain liquid phase 3; S7, mixed emulsion Soybean protein concentrate, linseed oil, walnut oil, olive oil, sodium isoVc and liquid phase 3 are mixed in proportion, and a stable O / W emulsion is formed by high-speed homogenization and emulsification at 4000-8000 rpm for 10-20 min and microfluidization at 200-500 bar. S8, high pressure drying The emulsion is spray-dried under high pressure to obtain dietary fiber-rich soybean protein ketogenic nutritional powder; S9, Granulation The soy protein nutritional powder is granulated in a fluidized bed and silicon dioxide is added to obtain a soy protein ketogenic nutritional powder with good fluidity and rich in dietary fiber.

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