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Fruit and vegetable protein powder nutrition supplement and preparation method thereof

A nutritional supplement and protein powder technology, which is applied in the field of fruit and vegetable protein powder nutritional supplements and its preparation, can solve the problems of high Vc retention rate, unbalanced dietary intake, and good rehydration of nutritional supplements, so as to avoid physical decline , prevent cardiovascular and cerebrovascular diseases, and benefit intestinal health

Inactive Publication Date: 2016-04-27
QINGDAO SAMUELS INDAL & COMML
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a nutritional supplement of fruit and vegetable protein powder, which solves the current problem of unbalanced dietary intake, and the obtained nutritional supplement has good rehydration and high Vc retention rate

Method used

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  • Fruit and vegetable protein powder nutrition supplement and preparation method thereof
  • Fruit and vegetable protein powder nutrition supplement and preparation method thereof
  • Fruit and vegetable protein powder nutrition supplement and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1 Protein Fiber Optimal Preparation Technology and the Rehydration Test of Components

[0045] 1 Trial Layout

[0046] The components of the whole protein mixture are divided into three levels: 30 parts, 45 parts and 60 parts, the heart healthy fiber is divided into three levels: 10 parts, 15 parts and 30 parts, and the preparation process parameters are divided into three levels of water addition: 8wt %, 10wt% and 15wt%, the preparation process parameter rotating speed is divided into three levels: 140r / min, 160r / min and 180r / min, according to four factors three levels of design orthogonal experiment, and obtain 9 groups of experiments in table 1 ( The data in Table 1 are obtained from the univariate design orthogonal test in the general linear model of spss17.0). It is worth noting that in this example, the weight parts of other components are fixed, specifically, 15 parts of green vegetable mixture, 15 parts of freeze-dried mixed fruit powder, 1 part of plan...

Embodiment 2

[0076] Example 2 Protein fiber preparation process and rehydration comparative test of components

[0077] 1 Materials and methods

[0078] Digital display temperature controller, electronic balance (accuracy: 0.01g), take 50g of the prepared sample, put it into a 500ml beaker, dissolve it in 400ml of distilled water, control the water temperature at 50°C during the rehydration process, take out the sample after 30 minutes and put it on the screen Drain for 5 minutes, weigh after draining, keep the water temperature at 50°C during the control test, and the rehydration ratio is Rf=Gf / Gg, where Rf is the rehydration ratio, Gf is the drained mass of the sample after rehydration, and Gg is the dry weight. Sample sample mass. Spss11.0 statistical software was used to do multi-factor analysis of variance, the ratio of raw material components was prepared according to Table 7, and samples were prepared using the preparation process parameters.

[0079] Table 7 Example 2 Experimenta...

Embodiment 3

[0101] Example 3 Vc retention and water content ratio test of optimal preparation process and components of fruit and vegetable mixture

[0102] 1. Test layout

[0103] Three levels are set for green vegetable mixture components: 10 parts, 20 parts and 30 parts, three levels are set for freeze-dried mixed fruit powder: 10 parts, 20 parts and 30 parts, and the power of preparation process factors is divided into three levels: 1kW, 1.2kW and 1.4kW, the drying temperature of the preparation process factor is set at three levels: 50°C, 60°C and 70°C, and the orthogonal experiment is designed according to four factors and three levels, and 9 groups of tests in Table 12 are obtained (Table 12 data is provided by spss17 .0 in a univariate design orthogonal experiment). It is worth noting that in this example, the weight parts of other components are fixed, specifically, 45 parts of protein raw materials, 15 parts of fiber raw materials, 1 part of plant-based digestive enzymes, and 1...

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Abstract

The invention relates to a fruit and vegetable protein powder nutrition supplement and a preparation method thereof and belongs to the field of health food. The nutrition supplement comprises components in parts by weight as follows: 30-60 parts of a total-protein mixture, 10-30 parts of heart health fiber, 10-30 parts of a green vegetable mixture, 10-30 parts of freeze-dried mixed fruit powder, 1 part of botanical digestive enzyme and 1 part of a non-medicinal ingredient. According to a compounded formula, nutrition comprehensiveness of a human body is met, nutritional ingredients are comprehensive, meanwhile, hypocaloric intake is guaranteed, and negative energy balance is realized on the basis of normal energy metabolism; the compounded formula has remarkable effects in the aspect of ageing resistance and guarantee of cardiovascular health.

Description

technical field [0001] The invention relates to a fruit and vegetable protein powder nutritional supplement and a preparation method thereof, belonging to the field of health food. Background technique [0002] With the enrichment of diet, the dietary structure of modern people has also changed accordingly. Excessive intake of high-calorie, high-fat and high-sugar foods will destroy the balance of human diet, resulting in excess of some nutrients and lack of some nutrients, affecting the human body. Health, leading to diabetes, obesity, cardiovascular and cerebrovascular diseases. [0003] A balanced nutritional diet should not only satisfy the intake of energy to meet the needs of normal human metabolism, but also meet the needs of the human body in terms of the types and proportions of nutrients ingested. According to the requirements of the "Dietary Guidelines for Residents", a nutritious diet includes grains, fruits and vegetables, dairy products, fish, eggs, meat and p...

Claims

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Application Information

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IPC IPC(8): A23L33/10
CPCA23V2002/00A23V2250/548A23V2250/5482
Inventor 袁三平李璐耿玉秋董辉王少丹
Owner QINGDAO SAMUELS INDAL & COMML
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