Cold-soaking instant protein powder and preparation method thereof

A protein powder and cold foam technology, which is applied in the field of protein powder production, can solve the problems of improving the dispersibility and solubility of protein powder, deepening the color of protein powder, and being difficult to disperse quickly, and achieves optimized high dispersibility, high solubility, high Dispersibility and solubility, the effect of improving user experience

Active Publication Date: 2021-02-09
营家健康科技(广东)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, among the protein powder products on the market, the protein powder with good solubility tends to have poor dispersibility. It is easy to "caking" during the process of adding water and dissolving, and it is not easy to disperse quickly. It needs to be shaken vigorously or use a higher temperature Only water can disperse, and the eating experience is too poor; while the highly dispersible protein powder often has poor solubility, which greatly limits its functional properties, and the user's eating experience is not good
After the existing commercial protein powder is processed by heating, its solubility drops sharply due to denaturation, which seriously affects the performance of the functional properties of high-quality protein, and reduces the utilization value of protein powder and the consumption experience of consumers.
[0004] For this reason, many solutions at the technical level are all around how to improve the solubility or dispersion of proteins to improve the performance of protein functional properties. For example, Chinese patent application CN 109043118 A discloses a kind of instant protein powder and its preparation method. High-concentration soybean phospholipid slurry is directly sprayed on the outer surface of the main protein powder to achieve the purpose of improving protein dispersion, but this method cannot greatly improve the dispersibility and solubility of protein powder at the same time. In addition, higher concentrations The spraying cost of soybean lecithin slurry is relatively high, and it is easy to change the original color of the protein powder, deepen the color of the protein powder, and make the appearance not good. At the same time, it also increases the smell of heavier lecithin

Method used

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  • Cold-soaking instant protein powder and preparation method thereof
  • Cold-soaking instant protein powder and preparation method thereof

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preparation example Construction

[0038] A kind of preparation method of the instant protein powder of cold brew provided by the invention, its preparation method comprises the following steps:

[0039] Step 1, pre-mix soybean lecithin powder and main protein powder and prepare mixed solution A;

[0040] Step 2, pre-mixing water-soluble dietary fiber and modified starch to obtain a mixed solution B;

[0041] Step 3: Spray the mixed solution A and the mixed solution B on the main protein powder to obtain instant cold-brewed protein powder.

[0042] Preferably, the specific steps of said step 3 include:

[0043] Step 3-1, the first spraying step: using the first spraying condition, the mixed liquid A is sprayed on the main protein powder to obtain the pre-coated protein powder, wherein the first spraying condition is: the atomization pressure is 0.8-1.2MPa, spray flow rate 5-200mL / min, air inlet temperature 50-100℃, air inlet volume 10-200m 3 / h, the drying time is 10-30min; as a natural emulsifier, soybean l...

Embodiment 1

[0063] Embodiment 1: A cold-brew instant protein powder provided by this embodiment, which includes a main protein powder prescription of 100 kg, 10 kg of water-soluble dietary fiber, 3 kg of modified starch and 1 kg of soybean lecithin powder; wherein the main protein powder includes soybean Protein isolate powder 70kg and whey protein concentrate powder 30kg;

[0064] Its preparation method comprises the following steps:

[0065] Step 1: Take 1kg of soybean lecithin powder and 1kg of main protein powder for pre-mixing treatment to obtain mixed powder a; add 60°C pure water according to the mass fraction of 10% of the mixed powder a, stir rapidly until dissolved to form a high-concentration slurry, Stand still for 40 minutes; transfer the high-concentration slurry to a high-pressure homogenizer, homogenize twice at 160MPa, prepare a mass fraction of 15%, and homogenize twice at 60MPa to obtain the mixed solution A , and kept at 60°C for later use;

[0066] Step 2, taking 10...

Embodiment 2

[0068] Embodiment 2: a kind of cold bubble instant protein powder that this embodiment provides, it comprises that main protein powder formula quantity is 100kg, water-soluble dietary fiber 12kg, modified starch 4kg and soybean lecithin powder 1.5kg; Wherein main protein powder is soy protein isolate powder;

[0069] Its preparation method comprises the following steps:

[0070] Step 1: Take 1.5kg of soybean lecithin powder and 1.5kg of main protein powder for pre-mixing treatment to obtain mixed powder a; add pure water at 50°C according to the mass fraction of 15% of the mixed powder a, and stir quickly until dissolved to form a high concentration Slurry, let it stand for 30min; transfer the high-concentration slurry to a high-pressure homogenizer, homogenize twice at 170MPa, prepare a mass fraction of 20%, and homogenize twice at 75MPa to obtain the mixed solution A, and keep it warm at 50°C for later use;

[0071] Step 2, taking 12kg of water-soluble dietary fiber and 4k...

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Abstract

The invention discloses a preparation method of cold-soaking instant protein powder. The preparation method comprises the following steps that soybean phospholipid powder and main protein powder in aspecific ratio are taken and premixed to obtain a mixed solution A; water-soluble dietary fibers and modified starch are taken and premixed to obtain a mixed solution B; and the mixed solution A and the mixed solution B are sequentially sprayed to main protein powder to obtain the cold-soaking instant protein powder. The invention further discloses the cold-soaking instant protein powder. Formulacomponents with specific proportions and compositions are added, and a two-stage film spraying method is adopted, so that trace emulsified soybean phospholipid powder is coated with particles of the main body protein powder; and loose bridging and microporous structures are formed among the particles through the water-soluble dietary fibers and the modified starch, so that the high dispersibilityand high solubility of the protein are greatly optimized, through the synergistic effect, the cold-soaking instant protein powder has high dispersibility and high solubility at the same time, and thepurposes of instant dissolution and instant dissolution can be achieved by adopting normal-temperature water-cooling soaking.

Description

technical field [0001] The invention relates to the field of protein powder production, in particular to a cold-brewed instant protein powder and a preparation method thereof. Background technique [0002] Since protein exists in a dispersed state (colloidal state) in water, there is no strict solubility of protein in water, but the amount or level of dispersion of protein in water is called the solubility of protein. The functional properties of proteins generally need to be displayed when they are dissolved. The higher the solubility of the protein, the better the functional properties. Therefore, the study of protein solubility is of great significance for the development of protein powder and other related products. Another concept related to solubility is the dispersibility of protein, which is used to measure the ease of forming a uniform dispersion of powdered products and water. Dispersion and solubility are generally negatively correlated, because highly soluble pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/10A23P20/18A23L29/30
CPCA23L29/045A23L29/10A23P20/18A23L29/30A23V2002/00A23V2200/222A23V2250/5118A23V2250/5116A23V2250/5488A23V2250/54252
Inventor 罗伟敏陈顺钦薛红玮马征宇
Owner 营家健康科技(广东)有限公司
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