A plurality of plant protein powders and methods of making the same

Abstract

The application discloses a kind of multiple plant protein powder and preparation method thereof, belong to health food technical field.The protein powder is by soybean protein isolate 930 parts, oat flour 50 parts, white sesame powder 20 parts by weight parts composition;Its preparation method adopts stepwise equal increment mixing process, first oat flour and white sesame powder are premixed 20 minutes to obtain mixed powder A, then mixed powder A and soybean protein isolate are gradually mixed by four times equal increment method, and total mixing time is 45 minutes.The application is by scientific proportioning three plant source raw materials, synergistically plays the protein nutrition supplement and immune regulation function;Inventive stepwise mixing process solves the industry problem of uneven mixing of large proportion difference raw materials.

Description

Technical Field

[0001] This invention belongs to the field of health food technology, specifically relating to a variety of plant protein powders and their preparation methods. Background Technology

[0002] Immunity is the body's own defense mechanism, capable of recognizing and eliminating invading viruses, bacteria, and other foreign substances to maintain health. With the fast pace of modern life, increased work pressure, and irregular eating habits, approximately 70% of the population in my country is in a sub-healthy state, and the problem of weakened immunity is becoming increasingly prominent. Protein is the building block of the immune system; insufficient protein intake directly leads to a decrease in the number of immune cells and a decline in antibody synthesis capacity. Therefore, supplementing with high-quality protein is an effective way to enhance immunity.

[0003] Most plant protein powders on the market currently use soy protein isolate as their main ingredient. They rely solely on soy protein to supplement nutrition and lack the synergistic effect of other active ingredients, resulting in limited immune-enhancing effects. Some products also contain excessive additives, posing safety risks.

[0004] Therefore, developing a plant protein powder with a scientifically formulated, uniformly mixed, and stable quality that significantly enhances immunity, as well as its preparation method, has significant market value and social significance. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a variety of plant protein powders and their preparation methods, thereby solving the technical problems of poor formulation synergy, uneven mixing of raw materials with large proportions of differences, and large fluctuations in product quality in the prior art.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A multi-plant protein powder, characterized in that, by weight, it is composed of the following raw materials: 900-930 parts soy protein isolate, 40-50 parts oat flour, and 10-20 parts white sesame powder; wherein the soy protein isolate has a protein content of ≥90%.

[0007] As an improvement, the product is composed of 930 parts by weight of soy protein isolate, 50 parts of oat flour, and 20 parts of white sesame powder; the soy protein isolate has a protein content of ≥90%, which meets the GB20371-2016 standard; the oat flour and white sesame powder meet the GB19640-2016 standard.

[0008] Furthermore, the protein powder contains ≥72g of protein per 100g, is a light yellow uniform powder, has the unique taste and odor of this product, and does not absorb moisture or clump.

[0009] This invention also provides a method for preparing the above-mentioned plant protein powders, comprising the following steps: S1. Raw material pretreatment: Soy protein isolate, oat flour and white sesame powder are sieved through a mesh screen and tested to ensure they pass inspection before use. S2. Premixing: Weigh out oat flour and white sesame powder according to the formula, and mix them in a three-dimensional motion mixer to obtain mixed powder A; S3, stepwise, equal-incremental mixing: (1) Take an equal amount of soy protein isolate as mixed powder A and mix it with mixed powder A to obtain mixed powder A1; (2) Take an equal amount of soy protein isolate as mixed powder A1 and mix it with mixed powder A1 to obtain mixed powder A2; (3) Take an equal amount of soy protein isolate as mixed powder A2 and mix it with mixed powder A2 to obtain mixed powder A3; (4) Mix the remaining soy protein isolate with mixed powder A3 to obtain the total mixed powder; S4. Packaging: The total mixed powder is packaged and sealed in a Class 300,000 clean area; S5. Outer Packaging, Inspection and Warehousing: After the repackaging is completed, the outer packaging is carried out, and the product is put into storage after passing inspection.

[0010] As an improvement, in the S1 raw material pretreatment, all raw materials are passed through an 80-mesh sieve and inspected according to national standards before being put into use.

[0011] As an improvement, in the S2 premixing process, the mixture is stirred for 20 minutes at a speed of 15-20 r / min under an environment of 18-26℃ and relative humidity ≤65% to obtain a uniformly mixed powder A.

[0012] As an improvement, in the stepwise equal-incremental mixing of S3, (1)-(3) are all added to the mixer and mixed for 10 minutes, and (4) is mixed for 15 minutes.

[0013] As an improvement, the S4 dispensing process involves transporting the total mixed powder to a fully automatic powder filling machine in a Class 300,000 clean area, where it is dispensed in 450g / cans, sealed, and the filling volume difference is controlled within ±3%.

[0014] Beneficial effects Compared with the prior art, the present invention has the following beneficial effects: (1) This invention determined the optimal ratio of 93% soy protein isolate, 5% oat flour, and 2% white sesame powder through extensive screening experiments. Soy protein isolate provides high-quality complete protein containing all eight essential amino acids, serving as a core raw material for the synthesis of immune cells and antibodies. Oat flour is rich in β-glucan and dietary fiber, which can regulate intestinal flora and enhance mucosal immunity. White sesame powder is rich in unsaturated fatty acids and vitamin E, possessing antioxidant properties that protect immune cells from free radical damage. The synergistic effect of these three components enhances the body's immunity from three dimensions: nutritional supplementation, intestinal regulation, and antioxidant properties, with significantly better results than single soy protein products.

[0015] (2) To address the problem of uneven mixing caused by a high proportion of soy protein isolate and a low proportion of excipients, this invention employs a pre-mixing process followed by four equal-volume incremental mixing steps. First, a small amount of excipients is pre-mixed evenly, and then the mixing system is gradually expanded to ensure uniform dispersion of the excipients in the soy protein. Experiments have shown that the protein content RSD of the product prepared by this process is only 1.41%, far lower than the 8.72% of the conventional direct mixing process. This completely solves the technical problem of uneven mixing of raw materials with large proportions of differences, ensuring the consistency of efficacy for each batch and each product.

[0016] (3) This invention determines the optimal mixing speed, 15-20 r / min, and the mixing time for each step, which ensures the uniformity of mixing and avoids the electrostatic adsorption and moisture absorption of powder caused by over-mixing. At the same time, the relative humidity of the production environment is strictly controlled to ≤65%, which effectively reduces the hygroscopicity of plant protein and the product shelf life can reach 24 months.

[0017] (4) All raw materials of this invention are ordinary food products, without any additives, and have high safety; the preparation process does not require complicated equipment, is easy to operate, and the yield of three batches of pilot products is above 98%, with good process reproducibility, and is suitable for large-scale industrial production. Detailed Implementation

[0018] The present invention will be further described in detail below with reference to specific embodiments.

[0019] Example 1 This embodiment provides a variety of plant protein powders with the following formula: 930g of soy protein isolate (protein content 90.2%), 50g of oat flour, and 20g of white sesame powder.

[0020] The preparation method is as follows: S1 Raw and auxiliary material pretreatment: Pass the above raw and auxiliary materials through an 80-mesh sieve and use them for later use after passing the inspection; S2 Premix: Weigh 50g of oat flour and 20g of white sesame powder, place them in a three-dimensional motion mixer, and mix for 20 minutes at 18r / min in an environment of 22℃ and 55% relative humidity to obtain mixed powder A (70g). S3 stepwise, equal-incremental mixing: (1) Add 70g of soy protein isolate and mix for 10 minutes to obtain mixed powder A1 (140g). (2) Add 140g of soy protein isolate and mix for 10 minutes to obtain mixed powder A2 (280g). (3) Add 280g of soy protein isolate and mix for 10 minutes to obtain mixed powder A3 (560g). (4) Add the remaining 440g of soy protein isolate and mix for 15 minutes to obtain total mixed powder (1000g). S4 Repackaging: In a Class 300,000 clean area, use a fully automatic powder filling machine to repackage the powder into 450g / cans and seal it; S5 Outer packaging, inspection and warehousing.

[0021] Example 2: Comparison Experiment on Mixing Uniformity To verify the superiority of the mixing process of this invention, a control group was set up using a conventional direct mixing process: 930g of soy protein isolate, 50g of oat flour, and 20g of white sesame powder were added to a mixer at once and mixed for 45 minutes. Six samples were randomly selected from the total mixed powder of Example 1 and the control group, respectively, and the protein content was measured and the RSD value was calculated. The results are shown in the table below:

[0022] Experimental results show that the stepwise equal-incremental mixing process of the present invention significantly improves the mixing uniformity of the product, with minimal fluctuation in protein content, thus ensuring the consistency of product quality.

[0023] Example 3: Three batches of pilot tests Following the formula and process of Example 1, three batches of pilot production were conducted with feed amounts of 48 kg, 45 kg, and 45 kg, respectively. The production results are shown in the table below:

[0024] The yields of the three batches of pilot-scale products were all above 99%, and the RSD values ​​of protein content were all less than 1.5%, indicating that the process of this invention is stable and reliable and suitable for large-scale industrial production.

[0025] Example 4: Evaluation Test of Enhanced Immunological Function In accordance with the requirements of the "Technical Specifications for Inspection and Evaluation of Health Foods" (2003 edition), the immune-enhancing function test of the product of this invention was conducted on mice.

[0026] 1. Experimental animals: 60 male SPF-grade Kunming mice, weighing 18-22g.

[0027] 2. Experimental grouping: Mice were randomly divided into 4 groups of 15 each: blank control group, low-dose group (0.75g / kg), medium-dose group (1.5g / kg), and high-dose group (3.0g / kg).

[0028] 3. Experimental Methods: Mice in each treatment group were administered the corresponding test substance by gavage daily, while the blank control group was administered an equal volume of physiological saline by gavage for 30 consecutive days. After the last administration, delayed-type hypersensitivity (DTH), antibody-producing cell count, serum hemolysin level, peritoneal macrophage phagocytic capacity for chicken erythrocytes, and NK cell activity were measured in mice.

[0029] 4. Experimental Results: Blank control group 0.21±0.05 23.5±3.2 102.6±12.5 32.4±4.1 18.5±2.3 low-dose group 0.28±0.06 31.2±4.5 125.8±15.3 41.7±5.2 23.6±3.1 medium dose group 0.35±0.07 38.6±5.1 142.3±18.7 48.9±6.3 28.4±3.5 High-dose group 0.42±0.08 45.3±5.8 158.7±21.2 56.2±7.1 33.7±4.2 Note: Compared with the blank control group, *P<0.05, **P<0.01.

[0030] The experimental results show that the product of this invention can significantly enhance cellular immunity, humoral immunity, mononuclear-macrophage function and NK cell activity in mice, meeting the criteria for enhancing immune function in the "Technical Specifications for Inspection and Evaluation of Health Foods".

[0031] Example 5 Stability Test The product prepared in Example 1 was subjected to a long-term stability test for 24 months at a temperature of 25℃±2℃ and a relative humidity of 60%±10%. Samples were taken and tested at 0, 6, 12, 18, and 24 months, and the results are shown in the table below:

[0032] Stability test results show that the product of this invention meets all standard requirements within a 24-month shelf life, and its quality is stable.

[0033] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A multi-plant protein powder, characterized in that, By weight, it is composed of the following raw materials: 900-930 parts soy protein isolate, 40-50 parts oat flour, and 10-20 parts white sesame powder; the soy protein isolate has a protein content of ≥90%.

2. The various plant protein powders according to claim 1, characterized in that, The defining characteristic of the protein powder is protein, with a protein content of ≥72g per 100g of product.

3. The various plant protein powders according to claim 1, characterized in that, The protein powder is a light yellow, uniform powder with the unique taste and odor of this product. It does not absorb moisture or clump, and there are no foreign objects visible to normal vision.

4. A method for preparing a variety of plant protein powders as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. Raw material pretreatment: Soy protein isolate, oat flour and white sesame powder are sieved through a mesh screen and tested to ensure they pass inspection before use. S2. Premixing: Weigh out oat flour and white sesame powder according to the formula, and mix them in a three-dimensional motion mixer to obtain mixed powder A; S3, stepwise, equal-incremental mixing: (1) Take an equal amount of soy protein isolate as mixed powder A and mix it with mixed powder A to obtain mixed powder A1; (2) Take an equal amount of soy protein isolate as mixed powder A1 and mix it with mixed powder A1 to obtain mixed powder A2; (3) Take an equal amount of soy protein isolate as mixed powder A2 and mix it with mixed powder A2 to obtain mixed powder A3; (4) Mix the remaining soy protein isolate with mixed powder A3 to obtain the total mixed powder; S4. Packaging: The total mixed powder is packaged and sealed in a Class 300,000 clean area; S5. Outer Packaging, Inspection and Warehousing: After the repackaging is completed, the outer packaging is carried out, and the product is put into storage after passing inspection.

5. The preparation method according to claim 4, characterized in that, In steps S2 and S3, the ambient temperature during the mixing process is controlled at 18-26℃, and the relative humidity is controlled below 65%.

6. The preparation method according to claim 4, characterized in that, In step S3, the rotational speed of the three-dimensional motion mixer is 15-20 r / min.

7. The preparation method according to claim 4, characterized in that, In step S4, the dispensing is carried out using a fully automatic powder filling machine, and the filling volume difference is controlled within ±3%.

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