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Functional compound protein composition and preparation method thereof

A compound protein and composition technology, applied in the field of compound protein, can solve problems such as solubility, poor stability, limitations, uneven preparation, etc., to increase solubility and stability, reduce production costs, and improve biological activity Effect

Inactive Publication Date: 2016-09-07
北京东方兴企食品工业技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Whether it is a single protein powder or a composite protein powder, whether it is an animal protein powder or a vegetable protein powder, the above-mentioned disclosed patents mainly focus on the nutritional and functional properties (solubility, stability, foam, emulsification, gelation, etc.) of the protein powder. Sex, etc.) and disease prevention, etc., and all have the following defects more or less: 1) contain a large amount of excessive saturated fat, cholesterol, high calories; 2) add a large amount of food additives such as pigments, sweetness 3) Poor solubility and stability, uneven preparation, prone to agglomeration and stratification; 4) The composition of amino acids is not comprehensive enough, and the composition of various nutrients is not balanced enough; 5) The consumer group involves middle-aged and elderly people There are fewer women and women, and there are limitations; there are few studies on the biological activity of protein powder. The biological activity and potency of protein powder are a comprehensive reflection of its nutritional, functional and other properties. The environment (temperature, humidity, light, oxygen) has a great influence, especially in the technical fields of active microbial agents and enzyme preparations.
In the prior art, there are few relevant patent documents or technical documents that solve the freezing resistance of composite protein powder or composition, almost none

Method used

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  • Functional compound protein composition and preparation method thereof
  • Functional compound protein composition and preparation method thereof
  • Functional compound protein composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1 raw material preparation

[0067] 1. Preparation of dietary fiber powder:

[0068] The preparation method of the dietary fiber powder comprises the following steps: uniformly mixing inulin, apple fiber, wheat fiber, and oat fiber in a mass ratio of 5:3:2:1.5, superfinely pulverizing to a particle size of 5 μm, and adjusting the moisture content of the pulverized product The content is 18%, extruded and puffed at a screw speed of 170r / min and a temperature of 192°C, adding water 3 times the mass of the puffed product, ultrasonic extraction at room temperature 300W, 40KHz for 12min, and then at an electric field strength of 30kV / cm, pulse time 500μs, Under the condition of pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 12 minutes; use lactic acid to adjust the pH value to 5.5, add 0.2% biological enzyme in the mixture, and enzymolyze at 50°C for 35 minutes; the enzymatic solution is concentrated under reduced pressure and freez...

Embodiment 2

[0085] A functional composite protein composition, mainly prepared from the following main materials and auxiliary materials in parts by weight:

[0086] The main ingredient is composed of the following raw materials in parts by weight: 50 parts of soybean protein isolate, 30 parts of concentrated whey protein, and 10 parts of phospholipids;

[0087] The auxiliary material is 1 part of stevia;

[0088] The preparation method comprises the steps of:

[0089] 1) Preparation of stevia extract: according to the formula, accurately weigh the raw materials of each component, first put stevia into an ultrasonic cleaning machine equipped with 0.1% sodium bicarbonate solution, wash at 200W, 20KHz for 3min, drain, and place In the microwave drying, the power is 3kW, the material layer thickness is 2cm, 80°C, dried for 2min, then soaked in the sericin peptide solution with a mass percentage of 4% for 10min, taken out, and immediately crushed at -18°C for 15min, and the frozen material lay...

Embodiment 3

[0094] A functional composite protein composition, mainly prepared from the following main materials and auxiliary materials in parts by weight:

[0095] The main ingredient is composed of the following raw materials in parts by weight: 70 parts of soybean protein isolate, 40 parts of concentrated whey protein, 20 parts of phospholipids,

[0096] The auxiliary materials are 2 parts of stevia, 30 parts of dietary fiber powder, 30 parts of wheat germ powder, 15 parts of antifreeze polypeptide and 10 parts of bee pupa enzymatic hydrolyzate.

[0097] The preparation method comprises the steps of:

[0098] 1) Preparation of stevia extract: according to the formula, accurately weigh the raw materials of each component, first put stevia into an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution, wash at 300W, 30KHz for 4min, drain, and place In microwave drying, the power is 4kW, the material layer thickness is 4cm, 90°C, dried for 3min, then soaked in 6% ser...

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Abstract

The invention discloses a functional compound protein composition and a preparation method thereof. According to the functional compound protein composition and the preparation method thereof, soybean protein isolate, whey protein concentrate and phospholipids are utilized as main raw materials; low-temperature processing is performed on stevia rebaudiana so as to prepare a stevia rebaudiana extract to preserve active ingredients and biologically active ingredients of the stevia rebaudiana to the maximum extents; the prepared stevia rebaudiana extract is high in extraction rate, pure in flavor, natural in color and luster, and free of liquorice smell; the stevia rebaudiana extract and the main raw materials are scientifically compounded, and antifreeze polypeptides, dietary fiber powder, bee pupae enzymatic hydrolysate and wheat malt flour are added, so that the functional compound protein composition is prepared; and the prepared functional compound protein composition is appropriate in taste, good in solubility, whole in nutrition, good in biological activities and suitable for a wide range of people. The preparation method adopts a non-thermal processing technology, so that the preparation method is high in work efficiency, small in energy consumption, friendly to the environment and free of pollution; moreover, the preparation method reduces introductions of food additives and chemical additives, so that safety of the foods is effectively improved, qualities of the foods are improved and production costs are reduced. The preparation method of the functional compound protein composition realizes low-carbon production target, and is capable of realizing scale development and industrialized development.

Description

technical field [0001] The invention relates to composite proteins, in particular to a functional composite protein composition and a preparation method thereof. Background technique [0002] Protein is the main constituent material of the human body and the main material of human life activities. Protein plus nucleic acid is the main form of life. The original meaning of protein in ancient Latin is "primary". Although it is a part of nutrients, it is in a central position of various nutrients. Its main functions are: 1. It is used to make muscles, blood, skin and various body organs. 2. Help the body create new tissue to replace damaged tissue. 3. Deliver various nutrients to cells. 4. Regulate the balance of water in the body. 5. Make antibodies for the immune system to fight bacteria and infections. 6. Help wound blood coagulate and heal. 7. Produce enzymes in the body to help convert food into energy. The lack of protein in the human body can be fatal. The protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/185A23L33/19A23L33/115A23L33/105A23L33/21A23L7/20A23L33/18A23L33/10
CPCA23V2002/00A23V2200/14A23V2250/21A23V2250/54252A23V2250/5488A23V2250/55A23V2250/204
Inventor 房克敏赵军蒋彤蒋峰
Owner 北京东方兴企食品工业技术有限公司
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