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Edible protein, fat and polypeptide composition and self-assembling method thereof

A protein and polysaccharide technology, applied in food science, polysaccharide/gum-containing food ingredients, applications, etc., can solve problems such as adhesion to teeth and throat cavity, existence of small particles, sandy feeling, etc., to achieve easy absorption and reasonable distribution , easy to see through effect

Inactive Publication Date: 2016-02-24
INFINITUS (CHINA) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the process of protein extraction, limited to the existing pulverization technology, the raw materials cannot be completely pulverized, resulting in the existence of small insoluble particles in the product, which tend to adhere to the teeth and throat cavity when ingested, resulting in a gritty feeling, resulting in unhappy

Method used

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  • Edible protein, fat and polypeptide composition and self-assembling method thereof
  • Edible protein, fat and polypeptide composition and self-assembling method thereof
  • Edible protein, fat and polypeptide composition and self-assembling method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090]

[0091] Preparation method: Weigh rice protein and ginseng polysaccharide into water, stir and dissolve at 50°C as the water phase. Another weighed soybean lecithin was dissolved in walnut oil, heated at 60°C, stirred and dissolved as the oil phase. The oil phase was slowly added into the water phase and stirred for 10 min. After 1 minute of high shear, the homogenizer is 200 bar homogenized twice for self-assembly, and mannitol is added to the emulsion for spray drying. During spray drying, the temperature of the material is controlled at 80-90°C, and the inlet temperature is set at 110°C-120°C. ℃, the outlet temperature is 70℃-80℃, and the exhaust rate is 85%-90%.

Embodiment 2

[0093]

[0094] Preparation method: Weigh rice protein and ginseng polysaccharide, add water, stir and dissolve at 30°C as the water phase. Another weighed soybean lecithin was dissolved in walnut oil, heated at 70°C, stirred and dissolved as the oil phase. The oil phase was slowly added into the water phase and stirred for 10 min. Then through high shear for 1min, 200bar homogenization by homogenizer for 2 times for self-assembly, adding mannitol and maltodextrin to the emulsion, and spray drying. Temperature 140°C-150°C, outlet temperature 80°C-90°C, exhaust rate 85%-90%).

Embodiment 3

[0096]

[0097]

[0098] Preparation method: Weigh rice protein, lentinan, maltodextrin, and mannitol, add to water, stir and dissolve to form the water phase. Another weighed soybean lecithin was dissolved in walnut oil, heated, stirred and dissolved as the oil phase. The oil phase was slowly added into the water phase and stirred for 10 min. Then carry out self-assembly through high shear for 2 minutes, and carry out spray drying. When spray drying, control the temperature of the material at 50°C-60°C (set the inlet temperature at 70°C-80°C, the outlet temperature at 50°C-60°C, and the ventilation rate at 85% -90%).

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Abstract

The invention relates to the field of functional foods, in particular to an edible protein, fat and polysaccharide composition and a self-assembling method thereof. The composition provided by the invention comprises protein, polypeptides and fat. Compared with conventional protein powder, the composition provided by the invention is nutrient and balanced. The composition provided by the invention is small in particle diameter, the protein, the polypeptides and the fat are uniformly dispersed, and the distribution of hydrophilic groups of the protein and the distribution of lipophilic groups of the fat are reasonable. When being brewed, the existing hydrophilic groups enable the composition to be easy to dissolve in water, the lipophilic groups enable the composition to easily pass through cell membranes when being absorbed, and nutrient components are easier to absorb. The composition provided by the invention is stable in nature, easy to brew, smooth in mouth feel, and free from the feeling of sand grains. Through detection, the particle diameter of the composition provided by the invention is 300nm-1000nm, and the particle diameters are small and uniform, so that the composition is easier to absorb.

Description

technical field [0001] The invention relates to the field of functional food, in particular to a compound of edible protein, oil and polysaccharide and a self-assembly method thereof. Background technique [0002] With the development of the social health industry, protein powder has become an important health food popular among Chinese people in recent years due to its rich nutrition and easy absorption. At present, most commercially available protein powders are made by mixing soybean protein, casein or whey protein with other nutritional additives (such as cocoa powder, etc.). [0003] However, due to the large molecular weight of the protein and the presence of many hydrophobic groups, the protein powder prepared by the existing technology is easy to agglomerate during the brewing process, which not only affects the taste, but also affects the quality of protein and protein due to the inability to disperse evenly. The absorption and efficacy of other ingredients in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/185A23L33/125
CPCA23V2002/00A23V2200/30A23V2250/548A23V2250/5488A23V2250/5486A23V2250/51A23V2250/5114A23V2250/5112A23V2250/712
Inventor 马方励陈伟鸿梁明马忠华
Owner INFINITUS (CHINA) CO LTD
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