Whey protein composition and preparation method thereof

Abstract

The invention discloses a whey protein composition and a preparation method thereof. The formula of the whey protein composition comprises the following components in percentage by mass based on the total weight of the whey protein composition: 40 to 90 percent of whey protein concentrate and / or whey protein isolate, 0 to 50 percent of carbohydrate, 0.6 to 1.8 percent of phenylalanine, 0.3 to 0.9percent of valine, 0.06 to 0.2 percent of methionine, 3 to 6 percent of beta-cyclodextrin, 0.5 to 1.0 percent of sodium carboxymethylcellulose and 0.2 to 0.6 percent of soybean phospholipid. The preparation method comprises the following steps of: (1) mixing the phenylalanine, the valine, the methionine, the beta-cyclodextrin, the sodium carboxymethylcellulose and water to obtain an aqueous solution, and drying to obtain an amino acid mixture; (2) mixing the whey protein concentrate and / or the whey protein isolate, the carbohydrate and the amino acid mixture to obtain a dry mixture; and (3) granulating the dry mixture obtained in the (2) and the soybean phospholipid, and thus obtaining the whey protein composition. The whey protein composition has good instant property, high nutritional value and good flavor and mouthfeel.

Description

technical field [0001] The invention relates to a whey protein composition and a preparation method thereof. Background technique [0002] The nutritional value of protein can be expressed in a variety of ways: Protein Biological Value (BV), Protein Efficacy Ratio (PER), Net Protein Utilization (NPU), and Protein Digestion-Corrected Amino Acid Score (PDCAAS) are often used to evaluate foods as sources of amino acids Pros and cons of protein. The following table lists the nutritional value evaluation of conventional proteins in this field. It can be seen that among various proteins, whey protein has the highest nutritional value. Whey protein contains all the essential amino acids needed by the human body, and the ratio of amino acids is also in line with the needs of the human body. Its branched-chain amino acid content is very high, which helps to reduce muscle protein degradation during exercise, delay fatigue, and is also rich in cysteine amino acid and methionine, whic...

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the whey protein brewability and poor taste and flavor in the prior art, and the invention of related whey protein does not involve trying to improve whey protein brewability and nutritional value improvement, etc. Defects, providing a whey protein composition with good instant solubility, high nutritional value, and good flavor and taste, and a preparation method thereof

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