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Preparation method of compound hydrolyzed protein powder

A technology of compound hydrolysis and protein powder, which is applied in the field of preparation of compound hydrolyzed protein powder, can solve the problems of unsuitable protein digestion function, poor elderly and patients, etc., and achieve the effect of high amino acid utilization rate, rich nutrition, full and efficient utilization

Inactive Publication Date: 2019-05-24
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the above-mentioned protein powders currently on the market are not suitable for the elderly and patients with poor protein digestion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Prepare rice protein and egg white protein at a mass ratio of 6:4 to make a water suspension with a protein concentration of 8%, and heat-treat at 100°C for 10 minutes to denature the protein. 3 times, colloid mill micronization treatment 3 times, so that the protein particle size is below 10μm; adjust the pH of the mixed protein solution to 2-3, the temperature is 35 ℃, the ratio of papain and pepsin is 1:1, and the enzyme addition amount is the substrate protein 2%, the stirring speed is 30rpm, the enzymolysis time is 2h, and the protein hydrolyzate with a degree of hydrolysis of 9% is obtained;

[0031] The protein hydrolyzate is instantly sterilized at 121°C for 9 seconds at ultra-high temperature, cooled to 37°C, and protease hydrolyzate is added with 10 8 The number of cfu live bacteria, using three joint fermentations of Bacillus subtilis-yeast-lactic acid bacteria, the ratio of the three strains is 1:1:1, the yeast is Saccharomyces cerevisiae, and the lactic aci...

Embodiment 2

[0035] Mix wheat protein, soybean protein, and duck egg white protein evenly in a mass ratio of 7:2:1, prepare a water suspension with a protein concentration of 6%, heat at 95°C for 15 minutes to denature the protein, and micronize it with a colloid mill 4 Repeat to bring the protein particle size down to 15 μm.

[0036] Adjust the pH of the mixed protein liquid to 9.5, the temperature is 45°C, the mass ratio of alkaline protease and trypsin is 1:1, the amount of enzyme added is 3% of the substrate protein, the stirring speed is 50rpm, and the enzymolysis time is 4h, and the degree of hydrolysis is 25 % protein hydrolyzate;

[0037] The protein hydrolyzate is sterilized at 95°C for 10 minutes, cooled to 38°C, and protease hydrolyzate is added with 10 7 The ratio of cfu live bacteria is yeast-lactic acid bacteria joint fermentation, the ratio of yeast-lactic acid bacteria is 1:1, the yeast is grape juice yeast, and the lactic acid bacteria are Streptococcus thermophilic lacti...

Embodiment 3

[0042] Corn protein, pea protein and oyster protein are mixed evenly at a mass ratio of 5:4:1, prepared into a water suspension with a protein concentration of 5%, heated at 92°C for 16 minutes to denature the protein, and finely processed by a high-pressure homogenizer. Mass pressure 40Mpa, temperature 50°C, 3 times, so that the protein particle size is about 10μm.

[0043] Adjust the pH of the mixed protein solution to 7.5, the temperature is 37°C, the mass ratio of neutral protease, papain and ficin is 2:1:1, the amount of enzyme added is 4% of the substrate protein, the stirring speed is 20rpm, and the enzymatic hydrolysis time is 3.5h , to obtain a protein hydrolyzate with a degree of hydrolysis of 20%;

[0044] The protein hydrolyzate is sterilized at 123°C for 15 seconds, cooled to 41°C, and the protease hydrolyzate is added with 5×10 6 The ratio of the number of viable cfu bacteria is combined fermentation of Bacillus subtilis and lactic acid bacteria, the ratio of Ba...

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Abstract

The invention provides a preparation method of compound hydrolyzed protein powder. The preparation method specifically includes: subjecting raw material protein to micronization through a high-pressure homogenizer, a colloid mill or the combination of the high-pressure homogenizer and the colloid mill, performing heating treatment to denature the protein, performing single protease or multi-enzymecompound hydrolysis, using bacillus subtilis, yeast and lactic acid bacteria to perform independent or joint fermentation to remove stinking smell, performing ultrafiltration and ion exchange resin desalting, evaluating and supplementing essential amino acid, performing enzymatic polymerization and reconstruction reaction, and drying or mixing after drying to obtain a high-quality protein productwhose essential amino acid proportion is reasonable and amino acid score reaches above 95. The prepared compound hydrolyzed protein powder belongs to high-quality protein, is easy to digest and absorb and suitable for people who needs high-quality protein, elder people with low protein digestion function, people who needs to recover after diseases and people with chronic kidney disease (CKD) andthe like, and has effects of resisting oxidation, lowering cholesterol in blood, strengthening constitution and enhancing immunity.

Description

technical field [0001] The invention relates to the technical field of food raw material processing, in particular to a preparation method of compound hydrolyzed protein powder. Background technique [0002] Protein is an indispensable substance in the human body, the material basis of life, the basic organic matter that constitutes cells, and the main bearer of life activities. Protein is one of the seven essential nutrients for the human body. Protein exists in various parts and cells of the body, and the content in the human body is about 17%-21%. Different proteins have different functions and properties. Protein functions include: forming and repairing human tissues, providing essential amino acids, regulating body fluids and maintaining acid-base balance, synthesizing physiologically active substances, enhancing immunity, and providing energy. There are many sources of protein, including grains, beans, eggs, meat, milk, aquatic products, etc. The Chinese Nutrition ...

Claims

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Application Information

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IPC IPC(8): A23J3/00A23J3/34A23L5/20
Inventor 刘良忠陶鑫郑丹妮
Owner WUHAN POLYTECHNIC UNIVERSITY
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