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Workplace type wheat germ compound milk powder and preparation method thereof

A technology of wheat germ powder and wheat germ, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of no research on wheat germ protein foods, no consideration of product state stability, taste flavor and protein absorption rate, etc. , to improve the body's immunity, maintain nutritional value, and increase stability

Pending Publication Date: 2017-05-31
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, there are existing developments on wheat germ food, but issues such as product state stability, taste, flavor and protein absorption rate have not been considered, and there is no research on wheat germ protein food

Method used

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  • Workplace type wheat germ compound milk powder and preparation method thereof
  • Workplace type wheat germ compound milk powder and preparation method thereof
  • Workplace type wheat germ compound milk powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Workplace type wheat germ compound milk powder 1 includes the following components: 500g skim milk powder, 104g enzymatically hydrolyzed wheat germ powder, 176g white sugar, 9g microcrystalline cellulose, 42g whey protein powder, 169g soybean powder, each component Both are dry powders, in which the protein content of skimmed milk powder is 32%, the content of casein is 25%, the content of whey protein is 5.4%, the content of wheat germ protein in the enzymatically hydrolyzed wheat germ powder is 30%, and the content of whey protein is 30%. The whey protein content in protein powder is 85%, the soybean protein content in soybean powder is 37%, and the ratio of casein:whey protein:soy protein:wheat germ protein is about 2:1:1:0.5.

[0031] The preparation method of workplace type wheat germ compound milk powder 1 comprises the steps:

[0032] (1) Take 104g of enzymatically hydrolyzed wheat germ powder and bake at 45°C for 10 minutes, then add dry 500g of skimmed milk pow...

Embodiment 2

[0047] Workplace type wheat germ compound milk powder 2 includes the following components: 450g skim milk powder, 70g enzymatically hydrolyzed wheat germ powder, 240g white sugar, 15g microcrystalline cellulose, 100g whey protein powder, 125g soybean powder, each component All dry powder.

[0048] The preparation method of workplace type wheat germ compound milk powder 2 is as follows:

[0049] (1) Take 70g of dry enzymatically hydrolyzed wheat germ powder and bake at 50°C for 5 minutes, then add dry 450g of skimmed milk powder to the dry mixer for mixing, set the speed of the dry mixer to 2000r / min, and the mixing time is 5min, to obtain the premix 2;

[0050] (2) Take dry 100g whey protein powder, 125g soybean powder, 240g white granulated sugar and 15g microcrystalline cellulose and grind them. The diameter of the pulverized powder is less than 800 μm. Put the pulverized powder into the dry mixer, and then add (1) For premix 2, set the speed of the dry mixer to 2000r / min,...

Embodiment 3

[0055] Workplace type wheat germ compound milk powder 3 includes the following components: 550g skimmed milk powder, 150g enzymatically hydrolyzed wheat germ powder, 75g white sugar, 5g microcrystalline cellulose, 20g whey protein powder, 200g soybean powder.

[0056] The preparation method of workplace type wheat germ compound milk powder 3 is as follows:

[0057] (1) Take 150g of dry enzymatically hydrolyzed wheat germ powder and bake at 30°C for 30 minutes, then add dry 550g of skimmed milk powder to the dry mixer for mixing, set the speed of the dry mixer to 1000r / min, and the mixing time is 30min to obtain premix 3;

[0058] (2) Take dry 20g of whey protein powder, 200g of soybean powder, 75g of white granulated sugar and 5g of microcrystalline cellulose and grind them. The particle diameter of the pulverized powder is less than 100 μm. Put the pulverized powder into a dry mixer, and then add (1) For premix 3, set the speed of the dry mixer to 1000r / min, and the mixing t...

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Abstract

The invention discloses workplace type wheat germ compound milk powder and a preparation method thereof. The workplace type wheat germ compound milk powder is prepared from the following components in parts by weight: 450 to 550 parts of skimmed milk powder, 70 to 150 parts of enzymatically decomposed wheat germ powder, 70 to 240 parts of a sweetening agent, 5 to 15 parts of a stabilizing agent, 20 to 100 parts of whey protein powder and 125 to 200 parts of soybean powder. The workplace type wheat germ compound milk powder disclosed by the invention is a special product which is prepared and developed aiming at the situations of easiness in fatigue, quickness in protein consumption, diet control, weight losing and the like of workplace consumers, lactoprotein, vegetable protein and cereal protein are creatively combined according to a certain proportion, protein supplementation is supplied, and meanwhile, the workplace type wheat germ compound milk powder is capable of increasing satiety, delaying the starvation time and increasing the organism immunity. The preparation method disclosed by the invention is capable of increasing the stability of a protein system, is good in solubility and high in digestibility of in-vitro protein, is beneficial for being absorbed by a human body, has an oxidation resisting effect and is particularly suitable for workplace people.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a workplace-type wheat germ compound milk powder and a preparation method thereof. Background technique [0002] With the guidance of my country's dairy-related policies and the deepening of the internationalization of the dairy industry, the dairy industry will enter a period of comprehensive transformation, and domestic consumers' demand for dairy products such as fermented milk, fresh milk, room temperature milk and infant milk powder will gradually increase increase. Consumer groups have gradually increased their requirements for dairy products. From the single pursuit of rich and comprehensive nutrition of dairy products, to the choice of milk source safety and process health, different dairy product consumer groups have gradually shown different purchase needs. For example, a large number of people in the workplace need to take in extra protein, supplement the body with vitam...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23C9/152A23C9/16
CPCA23C9/156A23C9/152A23C9/1526A23C9/16
Inventor 齐晓彦刘振民徐致远苏米亚陈文亮贾宏信
Owner BRIGHT DAIRY & FOOD
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