CN101496622A - Fruit-flavor lotus seed protein powder and production method - Google Patents
Fruit-flavor lotus seed protein powder and production method Download PDFInfo
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- CN101496622A CN101496622A CNA2009100427612A CN200910042761A CN101496622A CN 101496622 A CN101496622 A CN 101496622A CN A2009100427612 A CNA2009100427612 A CN A2009100427612A CN 200910042761 A CN200910042761 A CN 200910042761A CN 101496622 A CN101496622 A CN 101496622A
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- lotus seed
- seed protein
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- flavor
- powder
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Abstract
The invention relates to high-quality fruity lotus seed albumen powder and a production method. The lotus seed albumen powder has high albumen content, balanced essential amino acid, good solubility and stability, and good color and taste. The production method blends fruity flavor, and improves the color, taste and flavor. The product added with vitamin C and lecithine can increase the nutrition, and can improve the stability and the reconstitution property of the product. The solubility and the stability of lotus seed albumen are improved by using a fluid bed to spray the lecithine.
Description
Technical field
The present invention relates to a kind of lotus seeds deep-processing method, particularly a kind of fruit-flavor lotus seed protein powder and production method.
Background technology
Lotus seed protein and soybean protein are the vegetable protein of high-quality, nutrient protein is worth higher, be rich in lysine, and lysine (especially at the high fruits and vegetables of content of starch, grain) in common food or meals is first limiting amino acid, can replenish the deficiency of lysine picked-up in some specific crowd diet; Contain legume-seeds albumen simultaneously and generally lack methionine.Lotus seed protein contents of essential amino acids, ratio are all recommended pattern near FAO/WHO, and amino acid quantity ratio can reduce cholesterol and saturated fatty acid content in the meals than balance, keep the equilibrium of nutrition, prevention sub-health state and NCD.Particularly China is still belonging to blank aspect the production of lotus seed protein health products at present, the functional lotus seed protein powder of high-quality has very high nutritive value and added value, can partly replace soyabean protein powder, not only can provide high-quality nutrition to the consumer, can also bring juice to producer, market space development is huge.Present domestic patent and the bibliographical information that yet there are no relevant fruit-flavor lotus seed protein powder preparation technology.Only relate to alkali extraction and acid precipitation in the document and extract lotus seed protein matter, extraction rate reached 86.15%[opens plumage: Food Science .2007,28 (9): 144-147]; Patent CN101215316A and CN101215318A adopt respectively microwave and ultrasonic wave auxiliary salt carry acid heavy lotus seed protein.
Summary of the invention
The purpose of this invention is to provide a kind of fruit-flavor lotus seed protein powder and production technology, this albumen powder protein content height, the essential amino acid balance, dissolubility and good stability, the color and luster mouthfeel is all good.
The present invention realizes in the following way: a kind of fruit-flavor lotus seed protein powder, form by following components in weight percentage: lotus seed protein 93.0-97.5%, essence 0.5-2.0%, lecithin 0.1-2.0% and stabilizing agent 1.5-4.0%.
The protein content of above-mentioned lotus seed protein is 85-90%.
Xanthans and vitamin C are adopted in the aforementioned stable agent, mix with mass ratio 1.5:1-6:1.
The production method of fruit-flavor lotus seed protein powder:
1) adding water accent lotus seed protein concentration is 20-40%, adds stabilizing agent;
2) essence is to the lotus seed protein blending;
3) at 120-135 ℃ of following high-temperature short-time sterilization 3-8s;
4) homogeneous under 30-65 ℃ and 15-35MPa condition;
5) powder by spraying, spray inlet temperature 140-190 ℃, 62-85 ℃ of spray outlet temperature;
6) spraying lecithin on the fluid bed, lecithin consumption are the 0.1-2.0% of albumen dry powder, and inlet temperature is that 140-190 ℃, outlet temperature are 70-90 ℃;
7) powder delivery packing.
Advantage of the present invention is: 1), the protein content height, the essential amino acid balance, dissolubility and good stability, the color and luster mouthfeel is all good.2), the fruity blending, improve color and luster, mouthfeel and the local flavor of albumen powder.3), product added with vitamin C and lecithin, can increase its trophism, can improve the stability and the brew of product again.4), use fluidized-bed spraying lecithin, improved the dissolubility and the stability of lotus seed protein.
The specific embodiment
The present invention will be further described below in conjunction with embodiment:
Embodiment 1: apple flavor albumen powder
It is 25% that 95.5 kilograms of lotus seed proteins are added water accent protein concentration, add 2.5 kilograms of stabilizing agent xanthans, 0.5 kilogram of vitamin C, with the blending of 1.5 kilograms of apple flavor essence, behind 135 ℃ of following high-temperature short-time sterilization 5s, homogeneous under 55 ℃ and 25MPa condition, powder by spraying, 150 ℃ of spray inlet temperatures, 68 ℃ of spray outlet temperature.Then, spraying lecithin on fluid bed, lecithin consumption are 0.2% of albumen dry powder, and inlet temperature is that 150 ℃, outlet temperature are 70 ℃, last powder delivery packing.
Embodiment 2: orange juice flavor albumen powder
It is 35% that 96.5 kilograms of lotus seed proteins are added water accent protein concentration, add 1.0 kilograms of 1.5 kilograms of stabilizing agent xanthans and vitamin Cs, with the blending of 1.0 kilograms of orange juice flavor essence, behind 125 ℃ of following high-temperature short-time sterilization 7s, homogeneous under 50 ℃ and 30MPa condition, powder by spraying, 160 ℃ of spray inlet temperatures, 75 ℃ of spray outlet temperature.Then, spraying lecithin on fluid bed, lecithin consumption are 0.3% of albumen dry powder, and inlet temperature is that 170 ℃, outlet temperature are 80 ℃, last powder delivery packing.
Claims (4)
1, a kind of fruit-flavor lotus seed protein powder is characterized in that: be made up of following components in weight percentage: lotus seed protein 93.0-97.5%, essence 0.5-2.0%, lecithin 0.1-2.0%, stabilizing agent 1.5-4.0%.
2, fruit-flavor lotus seed protein powder according to claim 1 is characterized in that: the protein content 89-92% of above-mentioned lotus seed protein.
3, fruit-flavor lotus seed protein powder according to claim 1 is characterized in that: xanthans and vitamin C are adopted in the aforementioned stable agent, mix with mass ratio 1.5:1-6:1.
4, a kind of production method of fruit-flavor lotus seed protein powder according to claim 1 is characterized in that:
1) adding water accent lotus seed protein concentration is 20-40%, adds stabilizing agent;
2) essence is to the lotus seed protein blending;
3) at 120-135 ℃ of following high-temperature short-time sterilization 3-8s;
4) homogeneous under 30-65 ℃ and 15-35MPa condition;
5) powder by spraying, spray inlet temperature 140-190 ℃, 62-85 ℃ of spray outlet temperature;
6) spraying lecithin on the fluid bed, lecithin consumption are the 0.1-2.0% of albumen dry powder, and inlet temperature is that 140-190 ℃, outlet temperature are 70-90 ℃;
7) powder delivery packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100427612A CN101496622A (en) | 2009-03-02 | 2009-03-02 | Fruit-flavor lotus seed protein powder and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100427612A CN101496622A (en) | 2009-03-02 | 2009-03-02 | Fruit-flavor lotus seed protein powder and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101496622A true CN101496622A (en) | 2009-08-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100427612A Pending CN101496622A (en) | 2009-03-02 | 2009-03-02 | Fruit-flavor lotus seed protein powder and production method |
Country Status (1)
| Country | Link |
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| CN (1) | CN101496622A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478398A (en) * | 2013-09-03 | 2014-01-01 | 福建文鑫莲业食品有限公司 | Lotus seed protein powder and production method thereof |
| CN103651848A (en) * | 2013-12-13 | 2014-03-26 | 湘潭大学 | Preparation method of lotus seed juice and method for preparing lotus seed compound milk with lotus seed juice |
-
2009
- 2009-03-02 CN CNA2009100427612A patent/CN101496622A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478398A (en) * | 2013-09-03 | 2014-01-01 | 福建文鑫莲业食品有限公司 | Lotus seed protein powder and production method thereof |
| CN103651848A (en) * | 2013-12-13 | 2014-03-26 | 湘潭大学 | Preparation method of lotus seed juice and method for preparing lotus seed compound milk with lotus seed juice |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20090805 |