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Compound protein with balanced nutrition and high suspension stability and preparation method thereof

A technology of suspension stability and nutritional balance, applied in the field of compound protein and its preparation, can solve the problems of unreasonable amino acid content of pea protein, rough taste of rice protein, unstable suspension, etc., to facilitate processing and promotion, satisfy sensory experience, The effect of high suspension stability

Inactive Publication Date: 2021-06-15
江西盖比欧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a compound protein with balanced nutrition and high suspension stability and its preparation in order to solve the problems of unreasonable amino acid content, low utilization rate, poor taste, rough taste of rice protein and unstable suspension of pea protein method

Method used

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  • Compound protein with balanced nutrition and high suspension stability and preparation method thereof
  • Compound protein with balanced nutrition and high suspension stability and preparation method thereof
  • Compound protein with balanced nutrition and high suspension stability and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The workflow is as follows:

[0033] Step 1: Selection of high-quality rice protein powder: choose 30 kg of rice protein powder with low fat, low water, high protein content, no pesticide residues, heavy metal content up to standard, and a recent production date that has been processed by the new process of alcohol washing and degreasing;

[0034] Step 2: Selection of high-quality soybean protein powder: choose 70 kg of pea protein powder with a light beany smell, high protein content, low moisture content, no pesticide residues, heavy metal content up to standard, and a recent production date;

[0035] Step 3: Ball milling: Pour 30 kg of rice protein powder, 70 kg of pea protein powder, and 0.05 kg of steviol glycoside into the ball mill. After closing the lid, run the machine empty for 2 minutes for preliminary mixing. Open the lid and pour in the zirconia ball milling medium. Close the lid again, and ball mill until the fineness of the mixed protein stops at 225 mesh...

Embodiment 2

[0040] The workflow is as follows:

[0041] Step 1: Selection of high-quality rice protein powder: choose 28 kg of rice protein powder with low fat, low water, high protein content, no pesticide residues, heavy metal content up to standard, and a recent production date that has been processed by the new process of alcohol washing and degreasing;

[0042] Step 2: Selection of high-quality soybean protein powder: choose 72 kg of pea protein powder with a light beany smell, high protein content, low moisture content, no pesticide residues, heavy metal content up to standard, and a recent production date;

[0043] Step 3: Ball milling: Pour 28 kg of rice protein powder, 72 kg of pea protein powder, and 0.035 kg of steviol glycoside into the ball mill. After closing the lid, run the machine empty for 3 minutes for preliminary mixing. Open the lid and pour in the zirconia ball milling medium. Close the lid again, and ball mill until the fineness of the mixed protein stops at 240 mes...

Embodiment 3

[0048] The workflow is as follows:

[0049] Step 1: Selection of high-quality rice protein powder: choose 33 kg of rice protein powder with low fat, low water, high protein content, no pesticide residues, heavy metal content up to standard, and a recent production date that has been processed by the new process of alcohol washing and degreasing;

[0050] Step 2: Selection of high-quality soybean protein powder: choose 68 kg of pea protein powder with a light beany smell, high protein content, low moisture content, no pesticide residues, heavy metal content up to standard, and a recent production date;

[0051] Step 3: Ball milling: Pour 33 kg of rice protein powder, 68 kg of pea protein powder, and 0.05 kg of steviol glycoside into the ball mill. After closing the lid, run the machine empty for 2 minutes for preliminary mixing. Open the lid and pour in the zirconia ball milling medium. Close the lid again, and ball mill until the fineness of the mixed protein stops at 210 mesh...

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Abstract

The invention discloses a compound protein with balanced nutrition and high suspension stability and a preparation method thereof, and relates to the technical field of food processing. The compound protein comprises 24%-33% of high-quality rice protein powder, 67%-76% of high-quality pea protein powder and 0.028%-0.05% of a sweetening agent. The amino acid characteristics of cereal protein and bean protein are fully utilized, the insufficient amino acid content is complemented through a compounding method, and the resource utilization efficiency of the cereal protein and the bean protein is improved; the high-quality rice protein and the pea protein which are low in sensitivity, low in calorie, low in fat and free of cholesterol are selected, so that the compound protein is suitable for people with special requirements, and the application is wider; the rice and pea compound protein disclosed by the invention has unique bean fragrance and rice fragrance, and is moderate in sweetness, neutral in taste and free of other foreign flavor, the powder is faint yellow fine powder, and the suspension stability is high after the powder is dissolved in water; and the compound protein provides high nutritional value, meets the sensory experience of demanders, and is simple in preparation process and convenient to process and popularize.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound protein with balanced nutrition and high suspension stability and a preparation method thereof. Background technique [0002] With the increasing awareness of people's health and the increase of the elderly population, especially for the elderly with decreased digestive function, rehabilitation after illness, and chronic disease populations, low-fat, low-calorie, and cholesterol-free vegetable protein has become an essential nutritional pillar, especially High-quality plant protein whose amino acid composition meets the needs of the human body has attracted more and more attention. [0003] Rice protein is a high-quality plant protein recognized by the nutrition community. The amino acid composition of rice protein is balanced and reasonable, and its pattern is close to that recommended by the World Trade Organization (WTO) and the Food and Agriculture Organiza...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L27/30A23L27/10A23P10/40
CPCA23L33/185A23L27/37A23L27/10A23P10/40A23V2002/00A23V2200/324A23V2200/304A23V2250/5482A23V2250/548A23V2250/262A23V2250/264A23V2250/5488
Inventor 伍立新戴亨堂李雪艳
Owner 江西盖比欧科技有限公司
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