CN105410944A - Concentrated lactoprotein stick and preparation method thereof - Google Patents

Concentrated lactoprotein stick and preparation method thereof Download PDF

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Publication number
CN105410944A
CN105410944A CN201510713314.0A CN201510713314A CN105410944A CN 105410944 A CN105410944 A CN 105410944A CN 201510713314 A CN201510713314 A CN 201510713314A CN 105410944 A CN105410944 A CN 105410944A
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China
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protein
concentrated milk
concentrated
milk protein
mixing machine
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CN201510713314.0A
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CN105410944B (en
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张列兵
尹未华
李妍
王红
李海梅
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NINGXIA CEZANNE DAIRY INDUSTRY Co.,Ltd.
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China Agricultural University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3481Organic compounds containing oxygen
    • A23L3/349Organic compounds containing oxygen with singly-bound oxygen
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

The invention discloses a concentrated lactoprotein stick and a preparation method thereof in the field of dairy product processing. The concentrated lactoprotein stick comprises the following components in parts by weight: 10-15 parts of composite protein powder, 2-3 parts of grease, 8-10 parts of maltitol and 1-2 parts of glycerol, wherein the protein in the composite protein powder comprises 50-75% of concentrated lactoprotein, 10-15% of compound soybean protein isolate, 10-15% of concentrated whey protein, 10-15% of hydrolyzed whey protein and 5-10% of sodium caseinate. The concentrated lactoprotein stick is capable of solving the problem that the protein sticks change color and harden in the storage process, satisfying the requirements of the merchants and the consumers for the product shelf life, and opening a new path for the application of the concentrated lactoprotein to the food as a milk ingredient.

Description

A kind of concentrated milk protein rod and preparation method thereof
Technical field
The invention belongs to dairy product processing field, particularly a kind of concentrated milk protein rod and preparation method thereof.
Technical background
Protein rod is a kind of leisure, fashion, portable high protein bar, usually albumen powder, grease, a small amount of nutritional labeling such as nut, minerals and vitamins is bonded by starch syrup and sugar alcohol slurry.The protein content of this product is 20%-40%, and fat is 10%-15%, and carbohydrate is 20-50%.Because it is balanced in nutrition, easy to use, be therefore suitable for motion, body-building, go on business, travel and student's pantry time timely makeup energy and nutrition.
At the beginning of protein rod rises, its main protein source is the lactalbumin producing cheese accessory substance; Lactalbumin, owing to being easy to digest and assimilate, helps fast the effect of dispelling fatigue etc., is the heat handful of sport and body-building crowd institute.But the protein rod all using WPC (WPC80) to make as protein source, preserved at normal temperatures less than one month, product quality turns yellow, hardening and stick to one's teeth, and perplexs and obstructs manufacturer and consumer.
Protein rod quality turns yellow, and causes primarily of non-enzymatic browning in dairy products.Non-enzymatic browning is that the lysine content of lactalbumin is close to caseic 1.5 times because lactose and the little reduced sugar of part and lysine react.The hardening main cause of protein rod is due to polymerization of protein.At the protein rod storage initial stage, the thiol disulfide cross reaction that beta lactoglobulin participates between protein causes polymerization of protein; At protein rod anaphase storage, ALA easily causes non-covalent bond effect between protein, causes albumen to be polymerized; And beta lactoglobulin and ALA are all from lactalbumin.
Concentrated milk protein (MPC) is emerging in recent years and the class high protein functional milk powder batching developed rapidly, and its protein of 80% is casein.Compared to WPC, concentrated milk protein has comprehensive nutrition as total milk protein, and casein content is high, Heat stability is good, and digestion resistant is satisfied the features such as abdomen; And complete and ripe along with domestic and international concentrated milk protein production technology and technology, its large-scale degree of producing is more and more high, and cost is also tending towards reasonable.
Summary of the invention
The present invention is directed to the shortcoming of prior art, replace WPC (WPC) by concentrated milk protein (MPC), provide a kind of concentrated milk protein rod and preparation method thereof.
To achieve these goals, the technical scheme taked of the present invention is as follows:
A concentrated milk protein rod, described concentrated milk protein rod is made up of the component of following parts by weight: compound protein powder 10-15 part, grease 2-3 part, maltitol 8-10 part, glycerine 1-2 part.
Protein 50-75% in described compound protein powder is provided by concentrated milk protein, the soybean protein isolate of compound 10-15%, the WPC of 10-15%, the hydrolyzing lactoalbumin of 10-15% and the casein sodium of 5-10%.
Described concentrated milk protein is MPC80, and protein content is more than 80%; WPC is WPC80, and protein content is more than 80%; Soybean protein isolate is SPI90, and protein content is more than 90%; Hydrolyzing lactoalbumin is WPH90, and protein content is more than 90%.
Described grease is anhydrous butter oil, and addition is 10-15%.
The solid content of described maltitol is 70%.
The preparation method of described concentrated milk protein rod, carries out in accordance with the following steps:
(1) load weighted concentrated milk protein, WPC, soybean protein isolate, hydrolyzing lactoalbumin and casein sodium are mixed, make compound protein powder;
(2) maltitol and glycerine are proceeded in dough mixing machine respectively, stir; Then proceed in dough mixing machine by the anhydrous butter oil after fusing, be under the stirring of 80-100rpm/min at rotating speed, evenly added by compound protein powder, all raw materials stir 20-40s under rotating speed is 80-100rpm/min, crawl stop;
(3) scraped off by the raw material that dough mixing machine paddle and wall adhere to shovel with scraper plate, crawl stirs 20-40s, makes class nougat body shape dough;
(4) class nougat body shape dough is cut with 25-35g, be gently twisted into bar and be filled in silica gel mould shaping, independent packaging after the demoulding.
Described dough mixing machine is KM770 dough mixing machine.
Beneficial effect of the present invention is: the protein source in described concentrated milk protein rod is based on concentrated milk protein, and composite a certain proportion of soybean protein isolate, WPC, hydrolyzing lactoalbumin and casein sodium, adopt the maltitol not containing aldehyde radical to be adhesive simultaneously, the obvious storage-stable improving concentrated milk protein rod, solves concentrated milk protein rod variable color and hardening problem in storage.
Other conditions are constant, this concentrated milk protein rod be full WPC protein rod shelf-life compared with, be extended down to 12 months by less than 1 month; Meet businessman and consumer to the demand of shelf life of products, also open up new path for concentrated milk protein as the application of newborn basigamy material in food.
Accompanying drawing explanation
Fig. 1 is concentrated milk protein rod processing preparation flow figure.
Specific embodiment
Embodiment 1:
(1) first 5 parts of MPC80,1.6 parts of WPC80,1.6 parts of WPH90,1.6 parts of SPI90 and 1 part casein sodiums are mixed, make compound protein powder;
(2) maltitol 9 parts and glycerine 1.5 parts proceed to KM770 dough mixing machine respectively, stir; Proceed to KM770 dough mixing machine by 2.5 parts with the anhydrous butter oil after pan fusing again, be under the stirring of 100rpm/min at rotating speed, at the uniform velocity added by compound protein powder, all raw materials stir 30s under rotating speed is 80rpm/min, crawl stop;
(3) scraped off by the raw material that KM770 dough mixing machine paddle and wall adhere to shovel with scraper plate, crawl stirs 30s, makes class nougat body shape dough;
(4) class nougat body shape dough is cut with 30g, be gently twisted into bar and to insert strip silica gel mould shaping, independent packaging after the demoulding.
Embodiment 2:
(1) first 6 parts of MPC80,1 part of WPC80,1 part of WPH90,1 part of SPI90 and 1 part casein sodium are mixed, make compound protein powder;
(2) maltitol 10 parts and glycerine 1 part proceed to KM770 dough mixing machine respectively, stir; Proceed to KM770 dough mixing machine by 2 parts with the anhydrous butter oil after pan fusing again, be under the stirring of 90rpm/min at rotating speed, at the uniform velocity added by compound protein powder, all raw material rotating speeds are stir 35s, crawl stop under 90rpm/min;
(3) scraped off by the raw material that KM770 dough mixing machine paddle and wall adhere to shovel with scraper plate, crawl stirs 25s, makes class nougat body shape dough;
(4) class nougat body shape dough is cut with 35g, be gently twisted into bar and to insert strip silica gel mould shaping, independent packaging after the demoulding.
Embodiment 3:
(1) first 7 parts of MPC80,1.5 parts of WPC80,1 part of WPH90,1 part of SPI90 and 0.5 part casein sodium are mixed, make compound protein powder;
(2) maltitol 10 parts and glycerine 1 part proceed to KM770 dough mixing machine respectively, stir; Proceed to KM770 dough mixing machine by 2 parts with the anhydrous butter oil after pan fusing again, under rotating speed is 80rpm/min stirring, at the uniform velocity added by compound protein powder, all raw materials stir 40s under rotating speed is 100rpm/min, crawl stop;
(3) scraped off by the raw material that KM770 dough mixing machine paddle and wall adhere to shovel with scraper plate, crawl stirs 30s, makes class nougat body shape dough;
(4) class nougat body shape dough is cut with 25g, be gently twisted into bar and to insert strip silica gel mould shaping, independent packaging after the demoulding.
Comparative example 1:
(1) first 6 parts of WPC80,1 part of MPC80,1 part of WPH90,1 part of SPI90 and 1 part casein sodium are mixed, make compound protein powder;
(2) maltitol 10 parts and glycerine 1 part proceed to KM770 dough mixing machine respectively, stir; Again the anhydrous butter oil after 2 parts of pan fusings is proceeded to KM770 dough mixing machine, be under the stirring of 100rpm/min at rotating speed, at the uniform velocity added by compound protein powder, all raw materials stir 30s under rotating speed is 80rpm/min, crawl stop;
(3) scraped by the raw material that KM770 dough mixing machine paddle and wall adhere to shovel with scraper plate, crawl stirs 35s, makes class nougat body shape dough;
(4) class nougat body shape dough is cut with 30g, be gently twisted into bar and to insert strip silica gel mould shaping, independent packaging after the demoulding.
Comparative example 2:
(1) first 7 parts of WPC80,1.5 parts of MPC80,1 part of WPH90 and 1 part SPI90 are mixed, make compound protein powder;
(2) maltitol 10 parts and glycerine 1 part proceed to KM770 dough mixing machine respectively, stir; Again the anhydrous butter oil after 2 parts of pan fusings is proceeded to KM770 dough mixing machine, rotating speed is under 90rpm/min stirring, is at the uniform velocity added by compound protein powder, and all raw materials stir 40s under rotating speed is 90rpm/min, crawl stop;
(3) scraped by the raw material that KM770 dough mixing machine paddle and wall adhere to shovel with scraper plate, crawl stirs 30s, makes class nougat body shape dough;
(4) class nougat body shape dough is cut with 25g, be gently twisted into bar and to insert strip silica gel mould shaping, independent packaging after the demoulding.
Comparative example 3:
(1) first by first being mixed by 9.5 parts of MPC80 and 3.5 part WPC80, compound protein powder is made;
(2) maltitol 10 parts and glycerine 1 part proceed to KM770 dough mixing machine respectively, stir; Again the anhydrous butter oil after 2 parts of pan fusings is proceeded to KM770 dough mixing machine, under rotating speed is 80rpm/min stirring, at the uniform velocity added by compound protein powder, all raw materials stir 25s under rotating speed is 100rpm/min, crawl stop;
(3) scraped by the raw material that KM770 dough mixing machine paddle and wall adhere to shovel with scraper plate, crawl stirs 40s, makes class nougat body shape dough;
(4) class nougat body shape dough is cut with 35g, be gently twisted into bar and to insert strip silica gel mould shaping, independent packaging after the demoulding.
Embodiment 4: protein rod normal temperature storage experiment organoleptic analysis
Respectively the protein rod made in embodiment and comparative example is stored to 2 days, 30 days, 180 days at normal temperature and carried out random sampling organoleptic analysis in 360 days, result is as shown in table 1.
Table 1 protein rod room temperature storage experiment organoleptic analysis result
Result shows, the shelf time of the concentrated milk protein rod that the present invention makes can extend to 12 months, efficiently solves protein rod variable color and hardening problem in storage, meets the demand of businessman to shelf life of products.

Claims (7)

1. a concentrated milk protein rod, is characterized in that, described concentrated milk protein rod is made up of the component of following parts by weight: compound protein powder 10-15 part, grease 2-3 part, maltitol 8-10 part, glycerine 1-2 part.
2. a kind of concentrated milk protein rod according to claim 1, it is characterized in that, protein 50-75% in described compound protein powder is provided by concentrated milk protein, the soybean protein isolate of compound 10-15%, the WPC of 10-15%, the hydrolyzing lactoalbumin of 10-15% and the casein sodium of 5-10%.
3. a kind of concentrated milk protein rod according to claim 2, it is characterized in that, described concentrated milk protein is MPC80, and protein content is more than 80%; WPC is WPC80, and protein content is more than 80%; Soybean protein isolate is SPI90, and protein content is more than 90%; Hydrolyzing lactoalbumin is WPH90, and protein content is more than 90%.
4. a kind of concentrated milk protein rod according to claim 1, it is characterized in that, described grease is anhydrous butter oil.
5. a kind of concentrated milk protein rod according to claim 1, it is characterized in that, the solid content of described maltitol is 70%.
6. the preparation method of concentrated milky white rod described in any one of claim 1-5, carries out in accordance with the following steps:
(1) load weighted concentrated milk protein, WPC, soybean protein isolate, hydrolyzing lactoalbumin and casein sodium are mixed, make compound protein powder;
(2) maltitol and glycerine are proceeded in dough mixing machine respectively, stir; Then the grease after fusing is proceeded in dough mixing machine, be under the stirring of 80-100rpm/min at rotating speed, compound protein powder is evenly added; All raw materials stir 20-40s under rotating speed is 80-100rpm/min, crawl stop;
(3) scraped off by the raw material that dough mixing machine paddle and wall adhere to shovel with scraper plate, crawl stirs 20-40s, makes class nougat body shape dough;
(4) class nougat body shape dough is cut with 25-35g, be gently twisted into bar and be filled in strip silica gel mould shaping, independent packaging after the demoulding.
7. the preparation method of concentrated milk protein rod according to claim 6, it is characterized in that, described dough mixing machine is KM770 dough mixing machine.
CN201510713314.0A 2015-10-28 2015-10-28 A kind of concentrated milk protein rod and preparation method thereof Active CN105410944B (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106819309A (en) * 2016-12-30 2017-06-13 北京康比特体育科技股份有限公司 A kind of high-protein stick of pure fat chocolate coating and preparation method thereof
CN109700036A (en) * 2018-12-19 2019-05-03 江南大学 A kind of high-protein nutrient stick and preparation method thereof that cohesion improves
CN112602933A (en) * 2020-12-29 2021-04-06 北京康比特体育科技股份有限公司 Aerated protein stick and preparation method thereof
CN114431483A (en) * 2021-12-24 2022-05-06 北京康比特体育科技股份有限公司 Soft long-shelf-life protein rod and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070148324A1 (en) * 2005-08-17 2007-06-28 Solae, Llc Dressed or Multi-Layer High Protein Food Bars Comprising Sugar Alcohols and Having Improved Texture and Shelf-Life
CN101066135A (en) * 2006-03-31 2007-11-07 卡夫食品集团公司 Protein system and food products including same
WO2007143088A2 (en) * 2006-06-02 2007-12-13 Abbott Laboratories Protein ingredient with improved sensory quality and nutritionals with improved flavor containing same
CN101455370A (en) * 2008-12-25 2009-06-17 北京康比特体育科技股份有限公司 Energy rod
CN104406946A (en) * 2014-11-21 2015-03-11 江南大学 Method for visibly detecting storage stability change of protein bar

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070148324A1 (en) * 2005-08-17 2007-06-28 Solae, Llc Dressed or Multi-Layer High Protein Food Bars Comprising Sugar Alcohols and Having Improved Texture and Shelf-Life
CN101066135A (en) * 2006-03-31 2007-11-07 卡夫食品集团公司 Protein system and food products including same
WO2007143088A2 (en) * 2006-06-02 2007-12-13 Abbott Laboratories Protein ingredient with improved sensory quality and nutritionals with improved flavor containing same
CN101455370A (en) * 2008-12-25 2009-06-17 北京康比特体育科技股份有限公司 Energy rod
CN104406946A (en) * 2014-11-21 2015-03-11 江南大学 Method for visibly detecting storage stability change of protein bar

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106819309A (en) * 2016-12-30 2017-06-13 北京康比特体育科技股份有限公司 A kind of high-protein stick of pure fat chocolate coating and preparation method thereof
CN109700036A (en) * 2018-12-19 2019-05-03 江南大学 A kind of high-protein nutrient stick and preparation method thereof that cohesion improves
CN109700036B (en) * 2018-12-19 2022-03-25 江南大学 High-protein nutrition bar with improved cohesion and preparation method thereof
CN112602933A (en) * 2020-12-29 2021-04-06 北京康比特体育科技股份有限公司 Aerated protein stick and preparation method thereof
CN114431483A (en) * 2021-12-24 2022-05-06 北京康比特体育科技股份有限公司 Soft long-shelf-life protein rod and preparation method thereof

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