CN111000254A - Composite protein component and preparation method thereof - Google Patents
Composite protein component and preparation method thereof Download PDFInfo
- Publication number
- CN111000254A CN111000254A CN201911398058.5A CN201911398058A CN111000254A CN 111000254 A CN111000254 A CN 111000254A CN 201911398058 A CN201911398058 A CN 201911398058A CN 111000254 A CN111000254 A CN 111000254A
- Authority
- CN
- China
- Prior art keywords
- granulation
- protein
- composite protein
- composite
- protein component
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000002131 composite material Substances 0.000 title claims abstract description 48
- 235000004252 protein component Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 238000005469 granulation Methods 0.000 claims abstract description 48
- 230000003179 granulation Effects 0.000 claims abstract description 48
- 235000018102 proteins Nutrition 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 35
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 208000002720 Malnutrition Diseases 0.000 claims abstract description 5
- 208000003286 Protein-Energy Malnutrition Diseases 0.000 claims abstract description 5
- 235000020826 protein-energy malnutrition Nutrition 0.000 claims abstract description 5
- 239000011230 binding agent Substances 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- 102000008186 Collagen Human genes 0.000 claims description 8
- 108010035532 Collagen Proteins 0.000 claims description 8
- 229920001436 collagen Polymers 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 239000005018 casein Substances 0.000 claims description 7
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 7
- 235000021240 caseins Nutrition 0.000 claims description 7
- 230000033001 locomotion Effects 0.000 claims description 7
- 235000021119 whey protein Nutrition 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 5
- 239000001508 potassium citrate Substances 0.000 claims description 5
- 229960002635 potassium citrate Drugs 0.000 claims description 5
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 5
- 235000011082 potassium citrates Nutrition 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 4
- 229930189775 mogroside Natural products 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 2
- 230000009469 supplementation Effects 0.000 claims description 2
- 239000002417 nutraceutical Substances 0.000 claims 1
- 235000021436 nutraceutical agent Nutrition 0.000 claims 1
- 229940071440 soy protein isolate Drugs 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- 239000002245 particle Substances 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 239000005715 Fructose Substances 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- 229930091371 Fructose Natural products 0.000 abstract 1
- 229920001202 Inulin Polymers 0.000 abstract 1
- 229920002774 Maltodextrin Polymers 0.000 abstract 1
- 239000005913 Maltodextrin Substances 0.000 abstract 1
- 235000010489 acacia gum Nutrition 0.000 abstract 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 abstract 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 abstract 1
- 229940029339 inulin Drugs 0.000 abstract 1
- 229940035034 maltodextrin Drugs 0.000 abstract 1
- 229920001282 polysaccharide Polymers 0.000 abstract 1
- 239000005017 polysaccharide Substances 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 36
- 238000012360 testing method Methods 0.000 description 14
- 239000000463 material Substances 0.000 description 11
- 229940024606 amino acid Drugs 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- 230000003204 osmotic effect Effects 0.000 description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 238000004090 dissolution Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 230000036571 hydration Effects 0.000 description 5
- 238000006703 hydration reaction Methods 0.000 description 5
- 239000001630 malic acid Substances 0.000 description 5
- 235000011090 malic acid Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000005070 sampling Methods 0.000 description 4
- 238000007664 blowing Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000000889 atomisation Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000007580 dry-mixing Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000000887 hydrating effect Effects 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 230000002572 peristaltic effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 238000009827 uniform distribution Methods 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000000712 assembly Effects 0.000 description 1
- 238000000429 assembly Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010227 cup method (microbiological evaluation) Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000005476 size effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000013519 translation Methods 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention discloses a composite protein component and a preparation method thereof, and belongs to the technical field of food additives. The method comprises the following steps: (1) powder mixing: uniformly mixing 50-80% of low DE value maltodextrin, 5-20% of fructose, 1-8% of soluble soybean polysaccharide, 1-8% of soybean fiber, 1-8% of Arabic gum and 1-8% of inulin in percentage by mass to obtain granulation base powder; (2) and (3) granulation: and (2) adding the uniformly mixed granulation base powder obtained in the step (1) into a granulator for granulation to obtain the composite protein component. The composite protein component prepared by the invention is in a fine granular shape, the average contact angle is 44.6 degrees, and the fluidity is good; viscosity number of only 9.3mPas and bulk density of 0.46g/cm on average3The relative standard deviation is only 1 percent, the powder particles are distributed more uniformly, the granulation effect is better, and the method can be used for supplementing protein nutritionOr protein-energy malnutrition.
Description
Technical Field
The invention relates to a composite protein component and a preparation method thereof, belonging to the technical field of food additives.
Background
Proteins are the important material basis of life, are the main raw materials for constructing, repairing and updating body tissues, and can provide energy. Amino acids are the basic unit of proteins, and different types, amounts, arrangement modes and spatial structures of amino acids form various proteins, and different proteins have different nutritional values. The main factors determining the nutritional value of proteins are the types and contents of essential amino acids (which cannot be synthesized by the body itself or cannot meet the needs of the human body at a synthesis rate, and must be provided by food) in proteins.
The amino acid compositions and biological values of the proteins from different sources are different, and the combination of different proteins can realize the complementation of amino acids, thereby improving the biological values of the proteins. Most of the existing protein powder is a single source or a mixture of 2 proteins, the product has poor fluidity and is easy to agglomerate when being brewed.
Disclosure of Invention
In order to solve the problems, the invention determines that the product state is fine particles through formula screening, process research and verification, the formula mainly comprises membrane separation casein, whey protein isolate, hydrolyzed collagen, soybean protein isolate and the like, and the process route is a boiling granulation dry mixing process. The composite protein component product is in a powder form, and is effective according to authority and sufficient in process research and verification. The composite protein component of the invention can be used for protein nutrition supplement or protein-energy malnutrition people.
The first purpose of the invention is to provide a preparation method of a composite protein component, wherein the composite protein component is a mixture obtained by compounding protein main components; the composite protein component comprises 30-60% of membrane separation casein, 20-40% of whey protein isolate, 1-20% of soybean protein isolate, 1-15% of hydrolyzed collagen and 0.1-1% of xanthan gum; the method comprises the following steps:
(1) powder mixing: uniformly mixing 30-60% of membrane separation casein, 20-40% of whey protein isolate, 1-20% of soybean protein isolate, 1-15% of hydrolyzed collagen and 0.1-1% of xanthan gum in percentage by mass;
(2) and (3) granulation: and (2) taking the uniformly mixed powder in the step (1) as granulation base powder, adding the granulation base powder into a granulator for granulation, and obtaining the composite protein component.
In one embodiment of the invention, a binder solution is added during the granulation process.
In one embodiment of the present invention, the mass-to-volume ratio of the granulation base powder to the binder solution is 15 g: (1-5) mL.
In one embodiment of the invention, the binder solution includes potassium citrate, monopotassium phosphate, xanthan gum, and mogroside; wherein the mass volume concentration of potassium citrate is 10g/100mL, the mass volume concentration of potassium dihydrogen phosphate is 2g/100mL, the mass volume concentration of xanthan gum is 0.1g/100mL, and the mass volume concentration of mogroside is 0.5g/100 mL.
In one embodiment of the invention, the powder is mixed by a three-dimensional motion mixer, the rotating speed of a three-dimensional spindle is 5-30 r/min, and the mixing time is 5-40 min.
In one embodiment of the invention, the temperature of the inlet air during the granulation process is 50-80 ℃.
In one embodiment of the invention, the fan frequency is 25-30Hz, the blowing time of back blowing is 1s, the interval is 6s, the rotation speed of a peristaltic pump is 8-10rpm, the atomization pressure is 0.2-0.5MPa, the air source pressure is 0.1-0.5MPa, and the air bag pressure is 0.1-0.5MPa in the granulation process.
The second purpose of the invention is to provide a composite protein component prepared by the preparation method.
The third purpose of the invention is to provide a food, beverage, health care product and medicine containing the composite protein component.
The fourth purpose of the invention is to provide a rehydration method of the composite protein component, wherein the rehydration conditions are as follows: the mass ratio of the composite protein component to the water is 1: (12-20) and the water temperature is 60-80 ℃.
The fifth purpose of the invention is to provide the application of the composite protein component and the food, the beverage, the health care product and the medicine containing the composite protein component in the aspect of protein nutrition supplement or protein-energy malnutrition.
The invention has the beneficial effects that:
(1) the formula of the invention mainly comprises membrane separation casein, whey protein isolate, hydrolyzed collagen, soybean protein isolate and the like, and the process route is a boiling granulation dry mixing process. The composite protein component is in the form of fine particles and can be used for people suffering from protein nutrition supplementation or protein-energy malnutrition.
(2) The average contact angle of the composite protein component prepared by the invention is 44.6 degrees, and the fluidity is good; the viscosity number is low, the average value is only 9.3mPas, and the bulk density is 0.46g/cm3The relative standard deviation is only 1%, the powder particles are distributed more uniformly, and the granulation effect is better.
Drawings
FIG. 1 is a diagram of a finished product after granulation of the composite protein module of the present invention.
FIG. 2 is a diagram showing the granulation effect of binders with different dosages; wherein, the dosage of the binder in a, b, c, d and e is 100mL/1.5kg, 250mL/1.5kg, 350mL/1.5kg, 400mL/1.5kg and 500mL/1.5kg respectively.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
Example 1:
(1) powder mixing process:
the principle of the three-dimensional motion mixer is that a charging cylinder body performs compound motions of translation, rotation, rolling and the like in cycles under the driving of a driving shaft, so that materials are forced to perform three-dimensional reciprocating motion along the cylinder body, and the aim of uniform mixing by means of mutual flowing and diffusion of various materials is fulfilled. Uniformly mixing the granulation base powder according to the formula shown in the table 1, wherein the rotating speed of the three-dimensional main shaft is 10r/min, and the mixing time is 20 min;
(2) and (3) granulation: and (2) adopting an FL-2 type boiling granulator (Changzhou one-step drying equipment, Inc.), starting the boiling granulator to stably operate, heating and drying for half an hour, putting the granulation base powder and the binder solution which are subjected to three-dimensional uniform mixing in the step (1) into a granulation kettle, carrying out boiling drying for 10min, then carrying out spray granulation, observing material fluidity change and material temperature in the granulation process, stopping spraying when necessary, and carrying out spray granulation after drying the material. After the granulation is finished, drying for 10min, and taking materials to obtain a composite protein component; the main parameters of the equipment are as follows: the air inlet temperature is 60 ℃, the frequency of the fan is 25-30Hz, the back blowing time is 1s, the interval is 6s, the rotating speed of the peristaltic pump is 8-10rpm, the atomization pressure is 0.2-0.25MPa, the air source pressure is 0.5MPa, and the air bag pressure is 0.5 MPa.
TABLE 1 composite protein module formulation
1. Product flowability test
The compound protein component product after granulation is shown in figure 1, and the product is in a fine granular shape. The powder fluidity test result is shown in table 2, the average contact angle of the composite protein component is 44.6 degrees, and the powder split charging requirement is met; the relative standard deviation of the parallel sampling determination is only 1.1 percent, which shows that the components of the product are distributed more uniformly.
TABLE 2 composite protein component product flowability test results
Note that H total height of material, H height of material after deducting disc height, R radius of disc, and angle of repose α ═ arctan (H/R)/Pi
2. Evaluation of formula reconstitution Property
15g of the composite protein component is taken and sequentially dissolved in 200mL of water at 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃, the results of the washability evaluation are shown in tables 3 and 4, wherein the product is slow in rehydration, insufficient in hydration, capable of causing the phenomenon of hanging on the wall of the raw material, and rapid in rehydration, sufficient in hydration and free of the phenomenon of hanging on the wall at the rehydration temperature of more than 60 ℃ under the conditions of 30 ℃, 40 ℃ and 50 ℃. When the rehydration ratio is 15g/200g, the product is slightly sweet and palatable, has low viscosity and no pasty mouthfeel, and has no obvious precipitation with naked eyes; a small amount of foam floats, slowly decreasing over time. Thus, the composite protein module rehydration ratio is calculated as 15 g: 200g of water is preferred, the temperature of rehydration water is preferably 60-80 ℃, and protein denaturation is caused when the temperature is too high.
TABLE 3 dissolution Effect of the composite protein modules at different Water temperatures
| Serial number | Temperature of the water for dissolution | Effect |
| 1 | 30℃ | Slow dissolution, insufficient hydration and wall built-up of raw materials |
| 2 | 40℃ | Slow dissolution, insufficient hydration and wall built-up of raw materials |
| 3 | 50℃ | Slow dissolution, insufficient hydration and wall built-up of a small amount of raw materials |
| 4 | 60℃ | Dissolving more block, hydrating more fully and without wall hanging |
| 5 | 70℃ | Dissolving more block, hydrating fully and without wall hanging |
TABLE 4 viscosity and mouthfeel of the composite protein modules at different rehydration ratios
| Serial number | Proportion of rehydration | Viscosity mPa.s (coefficient 0.5) | Sensory acceptability |
| 1 | 15g/100g water | 18.5 | Paste taste |
| 2 | 15g/150g water | 14.1 | Slightly burnt mouthfeel |
| 3 | 15g/200g water | 9.6 | Suitability for use without sticky feeling |
| 4 | 15g/400g water | 6.4 | Thin and weak tissue |
3. Viscosity test
And randomly taking three 15g samples of the composite protein component, respectively rehydrating to 200mL, respectively determining the viscosity values, wherein the results are shown in Table 5, and the results show that the viscosity values of the composite protein component are lower, the average value is only 9.3mPas, the relative standard deviation of the viscosity values of the products obtained by repeated random sampling is 8%, and the components of the products are uniformly dispersed.
TABLE 5 composite protein Assembly product viscosity test results
4. Osmotic pressure test
Randomly taking 15g of each three parts of the composite protein component sample, respectively rehydrating to 200mL, respectively measuring the fluid osmotic pressure by using an osmometer, wherein the results are shown in Table 6, and the results show that the osmotic pressure of the product is lower under normal edible concentration, and the average value is 44.7 mOsm.L-1The osmotic pressure value of the product obtained by repeated random sampling is only 2% relative to the standard deviation, which indicates that all components of the product are uniformly dispersed.
TABLE 6 osmotic pressure test results for composite protein modules
5. pH measurement
And (3) randomly taking 15g of each three parts of the composite protein component sample, respectively rehydrating to 200mL, and measuring the pH value of the product by using a digital display acidimeter, wherein the results are shown in Table 7, and the results show that the pH value of the product is neutral under normal edible concentration, and the average value is 7.08. The osmotic pressure value of the product obtained by repeated random sampling is 0.5% relative to the standard deviation, which indicates that all components of the product are uniformly dispersed, and the potassium citrate and the potassium dihydrogen phosphate introduced in the granulation process are uniformly distributed in the product.
TABLE 7 pH test results for composite protein modules
| Composite protein assemblies | pH value test 1 | pH value test 2 | pH value test 3 | Average value of pH value |
| 1 | 7.08 | 7.08 | 7.09 | 7.08 |
| 2 | 7.09 | 7.08 | 7.08 | 7.08 |
| 3 | 7.08 | 7.10 | 7.10 | 7.09 |
| Mean value of | 7.09 | |||
| RSD | 0.5％ |
6. Bulk density test
The method comprises the steps of measuring a compound protein component product with a certain volume by adopting a precise measuring cup method, weighing to obtain the mass, and calculating the bulk density by adopting a density calculation formula rho-m/V. The results are shown in Table 8, where the bulk density of the composite protein component product averages 0.46g/cm3The relative standard deviation is only 1 percent, which shows that the powder particles are distributed more uniformly and have better granulation effect.
TABLE 8 composite protein module bulk Density test results
| Serial number | Volume cm3 | Net weight g | Bulk density g/cm3 |
| 1 | 100 | 49 | 0.46 |
| 2 | 200 | 96 | 0.47 |
| 3 | 300 | 148 | 0.45 |
| 4 | 400 | 199 | 0.46 |
| Average | 0.46 | ||
| RSD | 1％ |
Example 2: selection of raw materials for granulation base powder
The hydrolyzed collagen of example 1 was replaced with rice protein, and the other conditions or parameters were identical to those of example 1, and it was found that the amino acid score was decreased using rice protein as one of the protein sources.
Example 3: selection of powder mixing process
According to the basic formula of the composite protein component in the embodiment 1, materials are weighed respectively according to the maximum charging amount of a 10L volume three-dimensional mixing motion device, premixing is carried out for 20min by using a three-dimensional motion mixer, the rotating speed of a main shaft is 10r/min, after the mixing is finished, amino acid composition analysis is carried out on the membrane separation casein, instant whey protein, soybean protein isolate and hydrolyzed collagen premix, 8 parts are randomly sampled to detect the content distribution of amino acid, tryptophan and cystine are detected according to GB/T18246-2000, and threonine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine and arginine are detected according to GB 5009.124-2016. And calculating the standard deviation and evaluating the three-dimensional mixing effect.
TABLE 9 amino acid content of samples
As can be seen from Table 9, when the three-dimensional spindle rotation speed was 10r/min and the blending time was 20min, the relative standard deviation of the randomly sampled amino acid content, excluding methionine, was less than 10%, indicating that the raw materials were uniformly blended under the experimental conditions. The blending time is too short (<10min), different raw materials in the product are not uniformly distributed, and the energy consumption is increased due to too long blending time, which is not beneficial to energy conservation and emission reduction.
Example 4: selection of binders
1. Selection of binder type:
the purpose of formula granulation is to improve the fluidity of the product, realize the addition and uniform distribution of trace components in the product, realize the excellent reconstitution property of the product and avoid agglomeration. Granulation requires the distribution of binding ingredients in the formulation and as part of the granulation base powder. For the granulation of carbohydrate complex protein components, two issues need to be considered: firstly, the trace component in the formula is malic acid, and in order to ensure that the trace malic acid is uniformly distributed in the product, the malic acid needs to be dissolved into the binder, and the malic acid is uniformly sprayed in the material in the granulation process, so that the uniform distribution of the malic acid in the product can be realized.
The xanthan gum and the pectin are respectively adopted as the binding agents, and the xanthan gum is found to be adopted as the binding agent, so that the granulation forming process is slow, the product granularity distribution is not uniform, and the pectin granulation effect is good, so that the pectin is adopted as the binding agent for promoting the powder to be bonded and granulated.
2. Selection of binder dosage
The dosage of the binder liquid is closely related to the formula uniformity, the energy consumption level, the granulation time and the granulation effect of the product. The granulation effect and the influence on the flowability of the product were examined with different amounts of the binder (100mL, 200mL, 300mL, 400mL and 500mL) by referring to the method of example 1, while keeping the other conditions.
The observation of the particle size effect and the contact angle of the granulated binder with different amounts are respectively shown in fig. 2 and table 10, and it can be seen that the granulation effect is obvious and the flowability of the raw material is gradually improved with the increase of the binder amount, and the powder contact angle is reduced from 54.8 ° to 46.7 °, wherein when the binder amount is more than 250mL, the improvement effect on the flowability of the powder is not obvious, so that the powder/binder solution amount is 1.5kg/250mL as a suitable binder amount ratio.
TABLE 10 composite protein component product flowability test results with different binder dosages
| Serial number | Amount of binder/1.5 kg of powder | Powder contact angle |
| a | 100mL | 54.8° |
| b | 250mL | 52.3° |
| c | 350mL | 51.6° |
| d | 400mL | 48.4° |
| e | 500mL | 46.7° |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for preparing a composite protein component, wherein the composite protein component comprises 30-60% of membrane-separated casein, 20-40% of whey protein isolate, 1-20% of soy protein isolate, 1-15% of hydrolyzed collagen and 0.1-1% of xanthan gum; the method comprises the following steps:
(1) powder mixing: uniformly mixing 30-60% of membrane separation casein, 20-40% of whey protein isolate, 1-20% of soybean protein isolate, 1-15% of hydrolyzed collagen and 0.1-1% of xanthan gum in percentage by mass;
(2) and (3) granulation: and (2) taking the uniformly mixed powder in the step (1) as granulation base powder, adding the granulation base powder into a granulator for granulation, and obtaining the composite protein component.
2. The method of claim 1, wherein a binder solution is added during the granulation process.
3. The method according to claim 2, wherein the mass-to-volume ratio of the granulation base powder to the binder solution is 15 g: (1-5) mL.
4. The method of claim 2 or 3, wherein the binder solution comprises potassium citrate, monopotassium phosphate, xanthan gum, and mogroside; wherein the mass volume concentration of potassium citrate is 10g/100mL, the mass volume concentration of potassium dihydrogen phosphate is 2g/100mL, the mass volume concentration of xanthan gum is 0.1g/100mL, and the mass volume concentration of mogroside is 0.5g/100 mL.
5. The method according to claim 1, wherein the powder mixing is performed by a three-dimensional motion mixer, and the mixing time is 5-40 min.
6. The method of claim 1, wherein the inlet air temperature during the granulation is 50-80 ℃.
7. A composite protein module produced by the method of any one of claims 1 to 6.
8. A method of reconstituting a composite protein module according to claim 7, wherein said reconstitution conditions are: the mass ratio of the composite protein component to the water is 1: (12-20) and the water temperature is 60-80 ℃.
9. A food, beverage, health product or pharmaceutical comprising the complex protein assembly of claim 7.
10. Use of the composite protein assembly of claim 7 or the food, beverage, nutraceutical, or pharmaceutical of claim 9 in a population with protein supplementation or protein-energy malnutrition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911398058.5A CN111000254A (en) | 2019-12-30 | 2019-12-30 | Composite protein component and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911398058.5A CN111000254A (en) | 2019-12-30 | 2019-12-30 | Composite protein component and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000254A true CN111000254A (en) | 2020-04-14 |
Family
ID=70119427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911398058.5A Pending CN111000254A (en) | 2019-12-30 | 2019-12-30 | Composite protein component and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685320A (en) * | 2020-06-01 | 2020-09-22 | 杭州娃哈哈科技有限公司 | Plantago ovata forsk high-protein meal replacement powder and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1360580A (en) * | 1972-01-26 | 1974-07-17 | Mayer & Co Inc O | Nutritional product and method of manufacture |
| CN100998368A (en) * | 2006-01-12 | 2007-07-18 | 天津科技大学 | Protein powder produced by fluidized bed spraying lecithinum granulation technique and preparing method thereof |
| US20070231450A1 (en) * | 2006-03-31 | 2007-10-04 | Kraft Foods Holdings, Inc. | Protein system and food products including same |
| WO2014130007A1 (en) * | 2013-02-19 | 2014-08-28 | Deerland Enzymes, Inc. | Proteolytic compositions for rapidly and extensively degrading protein supplements |
| CN108260748A (en) * | 2016-12-30 | 2018-07-10 | 丰益(上海)生物技术研发中心有限公司 | A kind of composition, preparation method and the solid beverage of the solid particle based on protein |
| US20190159502A1 (en) * | 2015-10-09 | 2019-05-30 | Sis (Science In Sport) Limited | Compositions |
-
2019
- 2019-12-30 CN CN201911398058.5A patent/CN111000254A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1360580A (en) * | 1972-01-26 | 1974-07-17 | Mayer & Co Inc O | Nutritional product and method of manufacture |
| CN100998368A (en) * | 2006-01-12 | 2007-07-18 | 天津科技大学 | Protein powder produced by fluidized bed spraying lecithinum granulation technique and preparing method thereof |
| US20070231450A1 (en) * | 2006-03-31 | 2007-10-04 | Kraft Foods Holdings, Inc. | Protein system and food products including same |
| WO2014130007A1 (en) * | 2013-02-19 | 2014-08-28 | Deerland Enzymes, Inc. | Proteolytic compositions for rapidly and extensively degrading protein supplements |
| US20190159502A1 (en) * | 2015-10-09 | 2019-05-30 | Sis (Science In Sport) Limited | Compositions |
| CN108260748A (en) * | 2016-12-30 | 2018-07-10 | 丰益(上海)生物技术研发中心有限公司 | A kind of composition, preparation method and the solid beverage of the solid particle based on protein |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685320A (en) * | 2020-06-01 | 2020-09-22 | 杭州娃哈哈科技有限公司 | Plantago ovata forsk high-protein meal replacement powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5439366B2 (en) | Cellulose powder excellent in segregation preventing effect and composition thereof | |
| CN104869850B (en) | Extrusion nutrient powder with improved stability of emulsion and dispersiveness and preparation method thereof | |
| BR112015026282B1 (en) | Low sodium salt composition, food product comprising the same and method of manufacturing said composition | |
| HUE026291T2 (en) | Method for producing a low sodium salt composition | |
| JP2014518082A (en) | Instant solid beverage and preparation method | |
| CN109588694B (en) | Thickening composition capable of rapidly increasing liquid viscosity and preparation process thereof | |
| CN105558744B (en) | A kind of effervescent tablet and preparation method thereof containing branched-chain amino acid | |
| JP2009000055A (en) | Liquid food thickening composition and method for producing liquid food thickening composition | |
| Park et al. | Particle agglomeration of gum mixture thickeners used for dysphagia diets | |
| WO2011043670A1 (en) | Amino acid composition with improved dispersibility | |
| CN106659201A (en) | Nutritional powder pod with extruded nutritional powder | |
| Xiao et al. | Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet | |
| CN103478849A (en) | Agaric ultra-fine powder iron-supplementing mixing drink and production technology thereof | |
| Hu et al. | The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products | |
| US3023106A (en) | Powdered instant beverage mix | |
| CA3120428A1 (en) | Composition for the preparation of food products for subjects with swallowing difficulty | |
| Ren et al. | Effects of pea protein isolate on 3D printing performance, nutritional and sensory properties of mango pulp | |
| CN111000254A (en) | Composite protein component and preparation method thereof | |
| JP4827987B2 (en) | Drinking composition containing acidic soluble protein and method for producing the same | |
| Sun et al. | Undaria pinnatifida gel inks for food 3D printing are developed based on the colloidal properties of Undaria pinnatifida slurry and protein/colloidal/starch substances | |
| CN103271406A (en) | Compound amphiphilic core microcapsule electuary and preparation method thereof | |
| JP2021004358A (en) | Cellulose powder, use thereof, and tablet | |
| JP6267862B2 (en) | Jellied composition | |
| CN110075321A (en) | A kind of Tibetan medicine peace peaceful particle placebo of youngster and preparation method thereof | |
| CN105124448A (en) | Okra freeze-dried crispy chip and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |