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Preparation method and application of whey protein particles

The technology of whey protein and whey protein powder is applied in the field of preparation of whey protein granules, which can solve the problems of low protein yield and purity, increase granule looseness and crunchiness, and limited protection of protein content, so as to achieve nutritional preservation. Ingredient, good flavor, effect on relieving hidden hunger

Inactive Publication Date: 2020-04-21
浙江衡美健康科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the enzymolysis whey protein powder is made by enzymolysis of commercially available whey protein powder. The protein content of whey protein is more than 80%. It can make the granule shape better; starch is a raw material with a high expandability, which can increase the bulkiness and crispness of the granule; calcium carbonate can increase the bulkiness of the granule protein and improve the taste. The product of this invention can be used for High-protein nutritional bars or other solid snacks are used as raw materials to provide protein nutrition, but the yield and purity of protein in the whey granule protein of this application are relatively low, and the protection of protein content is limited

Method used

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  • Preparation method and application of whey protein particles
  • Preparation method and application of whey protein particles
  • Preparation method and application of whey protein particles

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preparation example Construction

[0044] A preparation method of whey protein granules, comprising the following steps:

[0045] (1) Accurately weigh 100 parts of whey protein powder, 5 parts of soybean protein isolate powder, 1 part of calcium carbonate, and 5 parts of maltodextrin, and mix them evenly, spray 15% of the weight of the mixture to adjust the humidity, and stir evenly to obtain a mixture material;

[0046] (2) Put the mixed material obtained in step (1) on the conveyor belt and pass through the extruder. The feeding speed is 80kg / h, the screw speed is 130rpm, and the extrusion temperature is 35-120°C. Press to push the material from the low-temperature section to the high-temperature section for extrusion and puffing, and use a cutter to cut the protein strips into granular protein. After cutting, the length of the puffed particles is 2mm and the width is 1.5mm;

[0047] (3) Drying the puffed whey protein granules in a heating tunnel at a temperature of 70° C. for 15 minutes, and then cooling at...

Embodiment 1

[0048] Embodiment 1 A kind of sports nutrition bar

[0049] The following components are included in parts by weight: 10 parts of whey protein granules, 5 parts of soybean protein, 0.5 parts of small black currant, 0.5 parts of pumpkin seeds, 0.3 parts of cocoa powder, 0.5 parts of oat fiber powder, and 0.5 parts of whey protein powder 0. part of resistant dextrin, 0.8 part of polydextrose, 1 part of maltodextrin, 0.5 part of whole milk powder, 0.02 part of food flavor, 0.1 part of sugar-free dark chocolate, 3 parts of isomaltooligosaccharide liquid, 0.1 part of vegetable oil 0.7 parts of glycerin, 0.05 parts of phospholipids, 0.5 parts of complex minerals, 0.01 parts of multivitamins, 0.3 parts of collagen peptide powder, 0.3 parts of L-carnitine, 0.5 parts of inulin and 0.1 parts of euglena powder.

[0050] Each 230537 parts of the composite minerals includes the following components by weight: 49000 parts of phosphorus, 116000 parts of potassium, 18000 parts of magnesium, 4...

Embodiment 2

[0057] Embodiment 2 A kind of sports nutrition bar

[0058] The following components are included in parts by weight: 1 part of whey protein granules, 10 parts of soybean protein, 6 parts of black currant, 6 parts of pumpkin seeds, 3 parts of cocoa powder, 5 parts of oat fiber powder, and 5 parts of whey protein powder 5 parts of resistant dextrin, 5 parts of polydextrose, 12 parts of maltodextrin, 8 parts of whole milk powder, 0.5 parts of food flavor, 5 parts of sugar-free dark chocolate, 12 parts of isomaltooligosaccharide liquid, 3 parts of vegetable oil , 5 parts of glycerin, 0.4 parts of phospholipids, 4 parts of complex minerals, 0.1 parts of multivitamins, 5 parts of collagen peptide powder, 3 parts of L-carnitine, 5 parts of inulin and 1.5 parts of euglena powder.

[0059] Each 230537 parts of the composite minerals includes the following components by weight: 49000 parts of phosphorus, 116000 parts of potassium, 18000 parts of magnesium, 46000 parts of calcium, 650 p...

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Abstract

The invention discloses a preparation method and an application of whey protein particles, and belongs to the technical field of food raw material processing. In the preparation process, the mass ratio of whey protein powder to soybean protein isolate powder to calcium carbonate to maltodextrin is controlled to be (8-10): (5-7): 1: (3-5), water is added to adjust the humidity, and then, extrusionpuffing, cutting, drying and cooling are sequentially conducted to obtain the whey protein puffed particles. By controlling the mass ratio of the raw materials, the prepared whey protein particles aregood in stability and high in purity, the pleasant smell can be kept, and the protein content can be effectively protected.

Description

technical field [0001] The invention belongs to the technical field of food raw material processing, and in particular relates to a preparation method and application of whey protein granules. Background technique [0002] Protein is an important substance that makes up the human body, the material basis of human life activities, and the first major nutrient in food. Insufficient protein intake directly affects people's physical health and mental development. Whey protein is easily absorbed by the human body, and its multiple physiological activities endow it with high utilization value. Methionine and cysteine, which maintain antioxidant levels in the body, are high in whey protein, stimulate the body's immune system, and stabilize DNA during cell division. Whey protein has a strong application value in the development of health products and nutritional products for people of all ages, as well as drugs for immunocompromised people. [0003] The amino acid ratio and struc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23P30/34A23G1/40A23G1/42A23G1/44A23G1/32A23G1/48
CPCA23G1/325A23G1/40A23G1/42A23G1/426A23G1/44A23G1/48A23J3/08A23V2002/00A23P30/34A23V2200/30A23V2250/28A23V2250/5114A23V2250/51A23V2250/54252A23V2250/5488A23V2250/156A23V2250/70A23V2250/0612A23V2250/55A23V2250/5062A23V2250/6406A23V2250/18
Inventor 郑雅丹杨鹏冯魏
Owner 浙江衡美健康科技股份有限公司
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