CN108260748A - A kind of composition, preparation method and the solid beverage of the solid particle based on protein - Google Patents
A kind of composition, preparation method and the solid beverage of the solid particle based on protein Download PDFInfo
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- CN108260748A CN108260748A CN201611262254.6A CN201611262254A CN108260748A CN 108260748 A CN108260748 A CN 108260748A CN 201611262254 A CN201611262254 A CN 201611262254A CN 108260748 A CN108260748 A CN 108260748A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
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Abstract
The present invention relates to a kind of composition, preparation method and the solid beverage of the solid particle based on protein, the composition includes：Protein particulate and binding agent, the binding agent includes at least one of starch binding agent and hydrophilic colloid class binding agent, the solid particle based on protein has nucleocapsid, the core part includes protein particulate, the shell parts include binding agent, the composition is obtained by prilling, and under the premise of dysphagia patients food viscosity criterion is met, realizing prepared protein particulate has flash-dispersal solution performance and can reach viscosity stabilization in a short time.
Description
Technical field
The present invention relates to a kind of solid particle composition based on protein, preparation method and solid beverage product,
Belong to the preparation field of protein-type food products, beverage, in particular for the protein food and beverage of suitable dysphagia patients.
Background technology
Dysphagia is had any problem the medical terminology of symptom during referring to swallow, and specifically including can not swallow, powerless swallow
And swallow discomfort.Dysphagia is often associated with the old age such as apoplexy, multiple sclerosis, the cancer of the esophagus, laryngocarcinoma, parkinsonism
The generation of multiple diseases and occur, have the larger dangerous and higher death rate.Epidemiological study is pointed out, more than 50
Its prevalence rate is up to 16-22% in the older individuals at age in year.
Dysphagia is often seriously affected to patient body health care belt, wherein it is most notably malnutritive and
Aspiration pneumonia.The mankind are generally deficient of accurately controlling and regulate and control to bottleneck throat muscle with advancing age, such as when liquid of eating
Tracheae can not be closed when body or food in time to be caused to choke with sobs or suck, so as to cause dehydration, malnutritive, aspiration pneumonia
Etc. diseases.Three kinds of methods are mainly taken at present for the processing of aphetite disorder：Behaviour therapy, drug therapy and operative treatment,
Wherein behaviour therapy is considered as most safe preferred and the easiest therapy.Diet improvement be in behaviour therapy mode most
It is simple directly a kind of, i.e., controls flow velocity of the food during swallowing by adjusting the viscosity of food, and then mitigate and suffer from
Person swallows pressure, reduces the risk accidentally inhaled.
The food of dysphagia patients is thickened, is a kind of common method for coping with dysphagia.Common thickener packet
Include starch and some colloid compositions, such as xanthans, carragheen, carrageenan etc..The canonical form of thickener is powder
Particulate matter, application method generally includes additionally to add in powder thickener to liquid food or the food of some prethickenings
System.Typical powder thickener product includes Thick-It (Precision Foods, St.Louis, MO USA), Thick
Up(Novartis Nutrition, Minneapolis,MN USA),Thick&Easy(Hormel Healthlabs,
Austin, MN USA) and the great spring aphetite disorder auxiliary electuary of crane (Si Boruien Industrial Co., Ltd.s, Qingdao China) etc., phase
Closing patent mainly has WO2004/069179, CN104323055A, CN101102681A etc..Although powder thickener product is convenient for
It uses and stores, but be undesirable hydration properties the shortcomings that its maximum, product is caused to be difficult to disperse and tie in use
Block, so as to which product viscosity be made to be difficult to realize to stablize in a short time, so the product (ratio for the instant hot drink of dysphagia patients
Such as albumen powder class solid nutritional product), just it is extremely difficult to its requirement.In addition, for protide solid beverage, itself is also related to
The problem of hydration, dispersion (between thickener exist hydration competitive relation), be just difficult to realize using conventional powders thickener with
The unification of hydration rate between protein solid beverage, than aqueous phase system, reaching the stable viscosity for being suitble to swallow, then needs are longer
Time.
Document 1 discloses a kind of by soybean protein, natural gum and the method for forming with water mixed system, and this is mixed
System extruding pelletization under certain temperature and pressure, but the form and performance of particle are squeezed out for it, not into traveling one
The restriction of step.
Document 2 disclose added in microcapsule wall material suitable xanthans can significantly improve the yield of product, efficiency and
Quality.Meanwhile improve the stability of emulsion.It is very big to the viscosity influence of emulsion which illustrate xanthans, it is not added with glue
Emulsion viscosity is minimum, is worth 1/4 to add viscosity after glue.
For document above, although being made that certain research for the mixed system of natural gum and albumen, for
How obtained product formed into the water solution system with certain viscosity in a short time, research still can not be said to be abundant
's.And do not propose how its properties of product being satisfied in the prior art be applicable in food with dysphagia disease patient or
Solid beverage.
Document 1：JP5503-0032341 B
Document 2：" effect of the xanthans in microcapsule wall material ", Tang Wen etc.,《Food and machinery》, the 01st phase of nineteen ninety
Invention content
Problems to be solved by the invention
For more than technical problem, the present invention provides a kind of solids based on protein suitable for dysphagia patients
The composition of grain type, the composition include protein powder and binder component.The composition is made meeting the present invention
Under the premise of grain technique and dysphagia patients food viscosity criterion, it is molten with rapid dispersion to realize prepared protein particulate
It solves performance and viscosity stabilization can be reached in a short time, solve and add thickener in protein powder in the past, but molten
The shortcomings that Xie Xing, bad upper using effect of viscosity control.
Invention also provides a kind of method for the composition for preparing the solid particle type above based on protein, with
And food or solid beverage containing the composition.
The solution to the problem
It is of the invention to be for solving the scheme of above-mentioned technical problem：
Present invention firstly provides a kind of composition of the solid particle based on protein, the composition includes：Protein
Particle and binding agent, the binding agent include at least one of starch binding agent and hydrophilic colloid class binding agent, the base
There is nucleocapsid in the solid particle of protein, the core part includes protein particulate, and the shell parts include binding agent,
The composition of the solid particle based on protein has：
Less than 15% flow index, more than 7% hydroscopicity and；The preferred composition has 180 μm or more
Average grain diameter；
It is furthermore preferred that
The composition of the solid particle based on protein has：
According to the test of Brookfield viscosimeters, under the conditions of 25 DEG C, with 50S-1Constant shear rate test it is viscous
It spends for the final stable viscosities of more than 50cP；
It is further preferred that according to the wetting time that GB/T18738-2006 is measured less than 15 seconds, preferably smaller than 10 seconds, more
Preferably smaller than 5 seconds.
According to above composition, the protein includes the protein of plant origin and the protein of animal origin,
It is preferably one or more in soybean protein, pea protein, walnut protein, PURE WHEY；
And/or the starch binding agent is selected from pre-gelatinized starch or other modified starches, the hydrophilic colloid class
Binding agent is one or more in xanthans, carragheen or carrageenan.
According to above composition, the solid particle based on protein has less than 10% flow index, more excellent
It is selected as with less than 8% flow index.
According to above composition, the hydroscopicity of the solid particle based on protein is below 10%；It is and/or described
The average grain diameter of solid particle based on protein is 180 μm or more, and 340 μm hereinafter, preferably 200 μm or more, and 300 μm
Below.
According to above composition, the binding agent is xanthans, and is met：
0.4% ＜ xanthans:Protein (w/w) ＜ 2.8%.
According to above composition, the binding agent is pre-gelatinized starch, and is met：
10% ＜ pre-gelatinized starches:Protein (w/w) ＜ 20%.
Further, the present invention also provides a kind of composition of the solid particle based on protein, the composition includes：
Protein particulate and binding agent, the binding agent preferably include at least one in starch binding agent and hydrophilic colloid class binding agent
Kind, the solid particle based on protein has nucleocapsid, and the core part includes protein particulate, the shell parts packet
Include binding agent,
The composition of the solid particle based on protein has：
According to the test of Brookfield viscosimeters, under the conditions of 25 DEG C, tested with the constant shear rate of 50S-1 viscous
It spends for the final stable viscosities of more than 50cP；And/or be less than 15 seconds according to the wetting time that GB/T18738-2006 is measured, it is more excellent
Choosing is less than 10 seconds, is further preferably no larger than 5 seconds；Preferably, the composition have less than 15% flow index, 7% with
On hydroscopicity；The further preferred composition has 180 μm or more of average grain diameter.
In addition, the present invention also provides a kind of preparation method of the composition of the solid particle based on protein, feature exists
In the composition is obtained by granulating working procedure, and the granulating working procedure includes forming the hud typed solid based on protein
The process of particle,
The composition of the solid particle based on protein includes：Protein particulate and binding agent, the binding agent are excellent
Choosing includes at least one of starch binding agent and hydrophilic colloid class binding agent, and the core part includes protein particulate, institute
It states shell parts and includes binding agent,
The composition of the solid particle based on protein has：
Less than 15% flow index, more than 7% hydroscopicity；The further preferred composition have 180 μm with
On average grain diameter；And/or
According to the test of Brookfield viscosimeters, under the conditions of 25 DEG C, with 50S-1Constant shear rate test it is viscous
It spends for the final stable viscosities of more than 50cp；
Preferably, it is less than 15 seconds according to the wetting time that GB/T18738-2006 is measured, it is preferably smaller than 10 seconds, more preferably small
In 5 seconds；
According to above method, the process for forming the hud typed solid particle based on protein is, it is preferable to use mist
Binding agent is formed in protein particulate surface by the mode for changing sprinkling.
In addition, also provide a kind of food, including the composition according to the above solid particle based on protein or
Including the composition of the solid particle based on protein obtained according to method made above.
According to above-described food, preferably solid type beverage.
The effect of invention
The present invention compared with prior art, achieves following excellent technique effect by the implementation of above technical scheme：
1) present invention efficiently solves conventional powder thickener and is applied in protein solid beverage, difficulties in dispersion in the short time
And viscosity the problem of being difficult to stablize.
2) present invention realizes the unification of dispersion instant between protein solid beverage and thickener, greatly shortens arrival
The required time of dysphagia food viscosity criterion can realize instant ready-to-drink effect.
3) thickener is combined to form single product form by the present invention with protein solid beverage, and this method not only effectively saves
About cost, facilitates the use of consumer, and the uniform of product system is furthermore achieved, i.e., different sampling samples are same
Viscosity indifference under one concentration meets the viscosity requirement of dysphagia product.
4) method of present invention fluidized bed prilling by the way of being routinely granulated, is simple and efficient, can realize extensive work
Industry metaplasia is produced.
Description of the drawings
Fig. 1：The viscosity of soybean milk powder changes over time
Fig. 2：The viscosity of soybean milk powder changes over time
Specific embodiment
Hereinafter, by the specific embodiment of the present invention is described in detail.
<First embodiment>
In the embodiment, a kind of composition of the solid particle based on protein is mainly provided, is particularly suitable for swallowing
Patients with Difficult is eaten.
The composition of the solid particle based on protein includes：Protein particulate and binding agent, the binding agent packet
At least one of starch binding agent and hydrophilic colloid class binding agent are included, the solid particle based on protein has nucleocapsid
Structure, the core part include protein particulate, and the shell parts include binding agent.
Protein particulate
Protein (protein) is the material base of life, is organic macromolecule, is the basic organic matter for forming cell,
It is the main undertaker of vital movement.Protein is the boiomacromolecule formed using amino acid as base unit.Protein molecule
The sequence of upper amino acid and the stereochemical structure being consequently formed constitute the diversity of protein structure.Protein is in Gastric juice digestion enzyme
Under the action of, initial hydrolysis is completed entirely to digest and assimilate process in small intestine.
Involved protein in the present invention, typically by molecule or it is powdered in the form of existing for solids
Matter.Meanwhile involved protein typically refers to the complete protein or half complete protein beneficial to human body in the present invention.
The protein source of the present invention can be derived from animal protein and vegetable protein, and the amino acid contained by the two is different
's.Essential amino acid A wide selection of colours and designs contained by animal protein, ratio is reasonable, but contains cholesterol.Vegetable protein master
Will derive from soybean soybean protein, it is most the advantages of be just free from cholesterol.
It is suitable for the invention vegetable protein and is mainly derived from cereal, beans, nut etc., such as all kinds of legumins, peanut egg
In vain, one kind in almond protein, walnut kernel albumen, coconut protein etc., preferably soybean protein, pea protein, walnut protein or
It is a variety of.
It is suitable for the invention meat, egg, milk that animal protein is mainly derived from fowl, poultry, fish and insect etc..Albumen texture
Into using casein as main 78~85%, it can be grown up and preferably absorb and utilize.Preferably, animal protein used in the present invention
For lactalbumin.Lactalbumin (whey protein) is referred to as the king of albumen, is a kind of protein extracted from milk, tool
It is nutritious it is high, easy to digest absorb, containing a variety of active ingredients the features such as.
Binding agent
The binding agent of the present invention is mainly one kind or more in starch binding agent and hydrophilic colloid class binding agent
Kind.
The starch binding agent, including each kind of starch and its derivative.Generally, the use to starch, needs suitable
(the starch required temperature in various sources is different, general 60~80 DEG C) are swollen, divide, form homogeneous paste in water at a temperature of
Solution.Therefore, consider from processing performance angle, it is preferable to use pre-gelatinized starch or other modified starch, using such
Starch can save the step of gelatinization, be conducive to directly use.
Pre-gelatinized starch processing is simple, as long as being tuned into paste with cold water during application, eliminates the trouble of Heat Gelatinization.In addition,
For other converted starches, mainly to improve the performance of starch, expanding its application range, physics, chemistry or enzyme process are utilized
Processing introduces new functional group on starch molecule or changes starch molecule size and starch granular property, so as to change starch
Natural characteristic (such as:Gelatinization point, thermoviscosity and its stability, freeze-thaw stability, gel force, film forming, the transparency etc.), make
It is more suitable for the requirement centainly applied.This to pass through secondary operation, the starch for changing property is referred to as converted starch.Equally,
For other converted starches, it is also beneficial to directly use.
The hydrophilic colloid class binding agent, can selected from one or more in xanthans, carragheen or carrageenan,
Preferably xanthans.
For the dosage of binding agent, in principle, the content of binding agent should meet to be capable of providing simultaneously and gulp down in the composition
Swallow viscosity (class nectar shape liquid (51-350cP), class honey-like liquid (351-1750cP) and spoon needed for Patients with Difficult food
Can provoke liquid (>1750cP)) and meet subject to granulating process.
Specifically, when the binding agent is xanthans, meet：
0.4% ＜ xanthans:The condition of protein (w/w) ＜ 2.8% or
The binding agent is pre-gelatinized starch, is met：
10% ＜ pre-gelatinized starches:Protein (w/w) ＜ 20%.
It is excessively few that required dispersion and viscosity performance can not be then provided for the dosage of binding agent, if excessively high, due to
The binding agent for being coated on protein particulate surface is excessive, then hinders the wetting of particle, and surface area is reduced, and therefore, is also intended to
It avoids.
In the present invention, adhesive with protein particulate with the following nucleocapsid to be shown is integrated is utilized, is avoided
It is traditional to use the ineffective situation faced in thickener.
Nucleocapsid
The solid particle based on protein of the present invention has nucleocapsid structure, and center portion part or central part are
Various protein particulates mentioned above, shell parts are adhesive layer.
Nucleocapsid of the present invention can be shell parts to the complete cladding of core part or partial
Cladding, but it is preferred that for average statistics, core part is at least more than 50%, preferably 60% by the area coverage of shell parts
More than, more preferable more than 80%, most preferably more than 90%.
The physical property of solid particle based on protein
The composition of solid particle according to the present invention based on protein is meeting prilling of the present invention and is swallowing
Under the premise of Patients with Difficult food viscosity criterion, can also have rapid dispersion, dissolving and the acquisition in the short time to stablize viscous
The characteristic of degree.
It for the characteristic of quick dispersing and dissolving, generally refers in water, and fast under conditions of room temperature (25 DEG C)
Fast dispersibility energy.Such dispersing characteristic is generally acknowledged that the wettability with the above-mentioned solid particle based on protein has directly
Relationship.In order to obtain desired characteristic, the solid particle based on protein in the present invention is measured according to GB/T18738-2006
Wetting time be less than 15 seconds, preferably smaller than 10 seconds, more preferably need 5 seconds.
Solid particle the present invention is based on protein has the good viscosity that eats of adaptation dysphagia patients, it is specific and
Speech, the solid particle composition have：
According to the test of Brookfield viscosimeters, under the conditions of 25 DEG C, with 50S-1Constant shear rate test it is viscous
Spend the final stable viscosity for more than 50cP, preferably more than 100cP, the more preferable final stable viscosities of more than 150cP are further excellent
Final stable viscosity of the choosing with more than 160cP, and it is furthermore preferred that the final stable viscosity with more than 170cP, further
Preferably, there is the final stable viscosity of more than 180cP；
Furthermore it is preferred that, the solid particle based on protein has less than 15% flow index, preferably has
There is less than 10% flow index, more preferably with less than 8% flow index.In the present invention, the flow index refers to
Be the index related with tap density and apparent density, the quality of solids flowability can be characterized.Be specifically defined as：Stream
Dynamic index CI (%)=(tap density-apparent density)/tap density (CI<15% is very good for mobility).
Preferably, the hydroscopicity of the solid particle based on protein is more than 7%, and less than 10%.It is generally believed that
With good mobility and wetability, the dispersion and wetting of protein solid particulate composition in water can be conducive to, because
This, mobility is strong, wetability also implies that well the time in aqueous solution with viscosity needed for the acquisition that reduces.It is in addition, excellent
Choosing, the average grain diameter of the solid particle is 180 μm or more, and 340 μm hereinafter, preferably 200 μm or more, and 300 μm with
Under.
The composition of the solid particle based on protein of the present invention in water at room temperature, is obtained needed for stable viscosity
Time is 3-6min.
For the solid particle composition based on protein of the present invention, in appearance, compared to original albumen
Matter solid particle, has that granularity is big, uniformly and the characteristic of crisp pastry, and on the appearance color of powder, will not be dimmed.
<Second embodiment>
Second embodiment of the present invention provides a kind of preparation method of the composition of the solid particle based on protein.
The solid particle based on protein of the obtained nucleocapsid of the present invention, can be by protein particulate surface
Coated with adhesive layer and realize.Specific coating method can be realized by way of atomizing spraying.The present invention may be used
The method of mode-fluidized bed prilling being routinely granulated.
Specific prilling process includes, and adhesive is dissolved in the water first, uniform solution system is formed, for system
There is no particular limitation for concentration, as long as suitable for atomized spray.
Then, by more than spray solution in protein particulate surface.The atomized spray, according to the difference of equipment, suitable
When pressure and temperature under carry out.
The preparation method of specific composition is exemplified below：
1) a certain amount of and certain density binding agent sample is prepared；
2) using the method for fluidized bed prilling by the binding agent prepared in step 1) and a certain amount of protein solid (powder,
Particle) it is combined, prepare the mixture of binding agent and protein body；
3) gained granules are crossed into 80 mesh sieve, obtains instant thickening protein solid beverage.
As Suo Shi step 1), binding agent for pre-gelatinized starch, hydrophilic colloid (xanthans, carragheen or carrageenan etc.) or
The a certain proportion of mixture of the two, for example, mixture ratio is 20:1-1:20(w/w).
As Suo Shi step 1), the dissolution conditions of binding agent pre-gelatinized starch are：200-600rpm stirring and dissolvings at room temperature
1-3h；The dissolution conditions of xanthans are：200-600rpm stirring and dissolvings 2-5h at room temperature；The dissolution conditions of mixture are：Room temperature
Lower 200-600rpm stirring and dissolvings 2-4h.
As Suo Shi step 1), a certain amount of binding agent sample is meets viscosity (class nectar needed for dysphagia patients food
Liquid that shape liquid (51-350cP), class honey-like liquid (351-1750cP) and spoon can provoke (>Standard 1750cP)
It is advisable.
As Suo Shi step 1), certain density binding agent sample be meet fluid bed spraying apparatus can be atomized it is most highly concentrated
Subject to degree, pre-gelatinized starch is not higher than 70mg/ml, and xanthans is not higher than 20mg/ml.
As Suo Shi step 2), protein solid can include：A series of protein such as soybean milk powder, walnut powder, PURE WHEY
Powder.
As Suo Shi step 2), using fluidized bed granulation process, parameter is：Binder solution spray rate 40ml/h hereinafter,
Fluid bed whiff pressure 0.5-0.8bar, nozzle exit pressure 0.5-0.8bar, 50-80 DEG C of cavity jet temperature, temperature of charge 45-
60℃。
As Suo Shi step 3), in instant thickening protein solid beverage, when the binding agent is xanthans, xanthans and albumen
Ratio between matter solid is 0.4% ＜ xanthans:Protein (w/w) ＜ 2.8%, when the binding agent is pre-gelatinized starch,
Meet：10% ＜ pre-gelatinized starches:Protein (w/w) ＜ 20%.
<Other embodiment>
A kind of food is additionally provided in the present invention, including the combination according to the above solid particle based on protein
Object or the composition of the solid particle based on protein including being obtained according to above preparation method.In addition to this, food
In can also add other nutritional ingredients or other food components, as long as not influencing the effect pursued of the present invention.
For such food, it can be ready-to-eat food or pass through secondary operation or the edible food of reprocessing
Product.
According to above-mentioned food, the food can be solid type beverage.Solid type beverage provided by the present invention is to suitable
It is short with the required time up to dysphagia disease crowd's food viscosity criterion, it can realize instant ready-to-drink effect.
The present invention not only simply and effectively solves the problems, such as that dysphagia patients drink conventional type protein solid beverage, together
When the thickener and protein body that also avoid usual manner by addn of thickener to generate between dispersion, dissolving sex differernce with
And the problems such as being difficult to realize final value stable viscosity in the short time.
Embodiment
The preferred embodiments of the disclosure will be illustrated below, but it should explanation, technical scheme of the present invention
It is not limited to following each embodiment.
In following embodiments of the present invention, protein solid beverage chooses original flavor soybean milk powder as objective for implementation, binding agent choosing
By the use of the mixture of xanthans, pre-gelatinized starch and the two as objective for implementation.
In following embodiments of the present invention, using Glatt Mini fluid units, granulation process parameters are：Atomizing pressure
0.6-0.8bar；50-70 DEG C of inlet air temperature；Spray rate, which is subject to drop, can be atomized cohesive maximum rate：3mL/min；
Agglomerant concentration is subject to the maximum concentration that binding agent can be atomized：Xanthans 1.5% (w/v), 10% (w/ of pre-gelatinized starch
v)。
In following embodiments of the present invention, the detection method of use is as follows：
Instant capacity is evaluated：Measure the wetability and dissolubility of bean powder respectively with reference to GB/T18738-2006.
Hygroscopicity is evaluated：Hydroscopicity is interior in the drier of NaCl (RH 57.28%) saturated solution, in 25 ± 1 DEG C
Under the conditions of place to sample constant weight when water suction ratio.
Brookfield (Brookfield) viscosity appraisal procedure：Such as National Dysphagia Diet Task
Force is recommended, with 50S under the conditions of room temperature (25 DEG C)-1Constant shear rate evaluate sample viscosity.
Embodiment 1-1
3.6g xanthans is taken to be scattered in 240ml deionized waters, is sufficiently stirred at room temperature until dissolving, forms a concentration of
The xanthans binder solution of 1.5% (w/v).200g original flavor soybean milk powders is taken to be placed in the bowl of fluidized bed prilling system, open stream
Change bed air-flow, set pressure 0.7bar, be then turned on electric air heater and air is heated to 70 DEG C, the component in bowl is allowed to reach
To 45 DEG C of internal temperature, then with the rate spray adhesive of 3ml/min, granulation time 80min.It is sprayed when adhesive
After, sprinkling source is switched into deionized water, sprinkling three minutes is continued with same spray rate, so as to by the system pipeline
In remaining binder solution rinse to product.After granulation, sample is taken out, 80 mesh sieve is crossed, obtains instant thickening soybean milk powder
(WXanthans：WOriginal flavor soybean milk powder=1.8%).
Embodiment 1-2
1.2g xanthans is taken to be scattered in 80ml deionized waters, is sufficiently stirred at room temperature until dissolving, forms a concentration of
The xanthans binder solution of 1.5% (w/v).According to the technological parameter of embodiment 1 to 200g original flavor soybean milk powder continuous granulations
26.7min.After granulation, 80 mesh sieve is crossed, obtains sample (WXanthans：WOriginal flavor soybean milk powder=0.6%).
Embodiment 1-3
2.4g xanthans is taken to be scattered in 160ml deionized waters, is sufficiently stirred at room temperature until dissolving, forms a concentration of
The xanthans binder solution of 1.5% (w/v).According to the technological parameter of embodiment 1 to 200g original flavor soybean milk powder continuous granulations
53.3min.After granulation, 80 mesh sieve is crossed, obtains sample (WXanthans：WOriginal flavor soybean milk powder=1.2%).
Embodiment 1-4
4.8g xanthans is taken to be scattered in 320ml deionized waters, is sufficiently stirred at room temperature until dissolving, forms a concentration of
The xanthans binder solution of 1.5% (w/v).According to the technological parameter of embodiment 1 to 200g original flavor soybean milk powder continuous granulations
106.7min.After granulation, 80 mesh sieve is crossed, obtains sample (WXanthans：WOriginal flavor soybean milk powder=2.4%).
Comparative example 1-1
0.6g xanthans is taken to be scattered in 40ml deionized waters, is sufficiently stirred at room temperature until dissolving, forms a concentration of
The xanthans binder solution of 1.5% (w/v).According to the technological parameter of embodiment 1 to 200g original flavor soybean milk powder continuous granulations
26.7min.After granulation, 80 mesh sieve is crossed, obtains sample (WXanthans：WOriginal flavor soybean milk powder=0.3%).
Comparative example 1-2
6g xanthans is taken to be scattered in 400ml deionized waters, is sufficiently stirred at room temperature until dissolving, forms a concentration of
The xanthans binder solution of 1.5% (w/v).According to the technological parameter of embodiment 1 to 200g original flavor soybean milk powder continuous granulations
133.3min.After granulation, 80 mesh sieve is crossed, obtains sample (WXanthans：WOriginal flavor soybean milk powder=3%).
Above example and the test data result of comparative example are as follows：
<The characterisitic parameter of table 1-1 soybean milk powders>
Note：Flow index CI (%)=(tap density-apparent density)/tap density (CI<15% for mobility very
It is good)
Illustrate the soybean milk powder using xanthans bonded pelleting than it by tap density, apparent density and slamp value
Original flavor soybean milk powder has better mobility.But gradually increasing with xanthans dosage, particle become hard and closely knit
(comparative example 1-2), size is uneven, is deteriorated so as to cause mobility.Meanwhile excessively prolonged pelletization, also lead to particle
Color and luster it is partially dark (comparative example 1-2).
In addition, as shown in following table 1-2, may determine that by hydroscopicity, bean powder particle increases after granulation, than
Surface reduces, and hydroscopicity reduces；On the other hand, being granulated promotes bean powder particle surface to coat one layer of homogeneous xanthans
Layer, has blocked the infiltration of moisture, so that its hygroscopicity reduces.
<The dissolution characteristics of table 1-2 soybean milk powders>
From upper table 1-2 it can also be seen that compared to original flavor bean powder, the bean powder (such as each embodiment) after granulation has more preferable
Wetability and dissolubility, and the bean powder of comparative example 1-1 and comparative example 1-2 wetting dissolubility it is worse, this is mainly poor with it
Mobility and particle are excessively closely knit related.
As can be seen that embodiment 1-1, embodiment 1-2, embodiment 1-3 and embodiment 1-4 samples from Figure of description 1
Viscosity realizes the stabilization of viscosity in 5min or so, and at the same time the MV minium viscosity for meeting dysphagia patients food uses
Standard (>=50cP).The sample viscosity of comparative example 1-1 cannot reach the MV minium viscosity standard of dysphagia food, and (i.e. viscosity can not
Reach more than 50cp), while it also is difficult to realize in a short time and stablize.In addition, the viscosity of comparative example 1-2 changes with time
Increasing always, the stabilization of viscosity is being difficult to realize in the short time, this mainly excessively leads to the mobility of particle difference with its binding agent
It is excessively closely knit related.
Comparative example 1-3
The mass ratio 1 of xanthans and original flavor soybean milk powder:55.6 (w/w), weigh 0.177g xanthans respectively and 9.823g is former
Taste soybean milk powder, while stirring and dissolving judges its dissolubility, in addition uses in the process in 80 DEG C of hot water of 60mL
Brookfield viscosimeters detect 50S-1Viscosity changes with time under constant shear rate, and parallel progress three times, is averaged,
The final stable viscosity of system is recorded simultaneously.
Comparative example 1-4
3.6g xanthans and 200g original flavor soybean milk powders is taken to be placed in fluidized bed prilling system, opens fluidized bed airflow, setting
Pressure 0.7bar is then turned on electric air heater and air is heated to 70 DEG C, the inside that the component in bowl is allowed to reach 45 DEG C
Temperature then sprays deionized water, granulation time 80min with the rate of 3mL/min.After granulation, sample is taken out, crosses 80
Mesh sieves.
<The dissolubility of table 1-3 compound systems>
Note：+ represent that aggregate is few, good dispersion, ++ represent that aggregate is more, bad dispersibility；
Zero represents that suspended matter is few, and ◎ represents that suspended matter is more；
>Represent that filtering particle precipitation is few,>>Represent that filtering particle precipitation is more.
As can be seen that the embodiment 1-1 of the soya-bean milk powder particles with nucleocapsid, which is compared, does not have nucleocapsid from upper table 1-3
The comparative example 1-3 and comparative example 1-4 of structure have better dissolubility.
<The final value stable viscosity of table 1-4 compound systems>
As can be seen that the embodiment 1-1 using prilling of the present invention is compared with comparative example 1-4 from table 1-4, embodiment
The final value stable viscosity standard deviation smaller of 1-1, illustrates that its material system is more uniform.
<Table 1-5 compound system viscosity changes with time>
As can be seen that embodiment 1-1 realizes its final value stable viscosity in 5min or so substantially from table 1-5, and compare
Realize that its final value stable viscosity then needs the longer time compared with example 1-3 and 1-4.
Embodiment 2-1
36g pre-gelatinized starches is taken to be scattered in 360ml deionized waters, are sufficiently stirred at room temperature until dissolving, forms concentration
Pre-gelatinized starch binder solution for 10% (w/v).200g original flavor soybean milk powders is taken to be placed in the bowl of fluidized bed prilling system, are opened
Fluidized bed airflow is opened, sets pressure 0.6bar, electric air heater is then turned on and air is heated to 65 DEG C, allow the group in bowl
Part reaches 43 DEG C of internal temperature, then with the rate spray adhesive of 3mL/min, granulation time 120min.When bonding
After agent is sprayed, sprinkling source is switched into deionized water, sprinkling three minutes is continued with same spray rate, to be by this
Remaining binder solution in road under the overall leadership is rinsed to product.After water is sprayed, nozzle air pressure is closed, product continues through air
Fluidisation, to remove moisture excessive in product.After granulation, sample is taken out, crosses 80 mesh sieve, obtaining instant thickening soybean milk powder, (W is pre-
Gelatinized starch：W original flavors soybean milk powder=18%).
Embodiment 2-2
24g pre-gelatinized starches is taken to be scattered in 240ml deionized waters, are sufficiently stirred at room temperature until dissolving, forms concentration
Pre-gelatinized starch binder solution for 10% (w/v).200g original flavors soybean milk powder is continuously made according to the technological parameter of embodiment 2
Grain 80min.After granulation, 80 mesh sieve is crossed, obtains sample (W pre-gelatinized starches：W original flavors soybean milk powder=12%).
Comparative example 2-1
12g pre-gelatinized starches is taken to be scattered in 120ml deionized waters, are sufficiently stirred at room temperature until dissolving, forms concentration
Pre-gelatinized starch binder solution for 10% (w/v).200g original flavors soybean milk powder is continuously made according to the technological parameter of embodiment 2
Grain 40min.After granulation, 80 mesh sieve is crossed, obtains sample (W pre-gelatinized starches：W original flavors soybean milk powder=6%).
Comparative example 2-2
48g pre-gelatinized starches is taken to be scattered in 480ml deionized waters, are sufficiently stirred at room temperature until dissolving, forms concentration
Pre-gelatinized starch binder solution for 10% (w/v).200g original flavors soybean milk powder is continuously made according to the technological parameter of embodiment 2
Grain 160min.After granulation, 80 mesh sieve is crossed, obtains sample (W pre-gelatinized starches：W original flavors soybean milk powder=24%).
<The characterisitic parameter of table 2-1 soybean milk powders>
Note：Flow index CI (%)=(tap density-apparent density)/tap density (CI<15% for mobility very
It is good)
Illustrated by tap density, apparent density and slamp value, using the soya-bean milk of pre-gelatinized starch bonded pelleting
Powder than original flavor soybean milk powder have better mobility.But gradually increasing with pre-gelatinized starch dosage, the heavily fortified point that particle becomes
Hard and closely knit (comparative example 2-2), size is uneven, is deteriorated so as to cause mobility.Meanwhile excessively prolonged pelletization,
The color and luster for leading to particle is partially dark (comparing embodiment 2-2).
In addition, as shown in table 2-2, it may determine that by hydroscopicity, bean powder particle increases after granulation, and specific surface subtracts
Small, hydroscopicity reduces；On the other hand, being granulated promotes bean powder particle surface to coat one layer of homogeneous pre-gelatinized starch layer,
The infiltration of moisture is blocked, so that its hygroscopicity reduces.
<The dissolution characteristics of table 2-2 soybean milk powders>
| Original flavor bean powder | Embodiment 2-1 | Embodiment 2-2 | Comparative example 2-1 | Comparative example 2-2 | |
| Wetability (s) | 20 | <5 | <5 | <5 | 10 |
| Dissolubility (%) | 96.3 | 99.4 | 99.5 | 99.3 | 98.9 |
From table 2-2 as can be seen that compared to original flavor bean powder, bean powder after granulation (embodiment 2-1, embodiment 2-2 and compares
Example 2-1) there is better wetability and dissolubility, and the bean powder of comparative example 2-2 wetting dissolubility is worse, this is mainly poor with it
Mobility and particle it is excessively closely knit related.
As can be seen that embodiment 2-1, embodiment 2-2 and comparative example 2-1 sample viscosities exist from Figure of description 2
The stabilization of viscosity, but the viscosity value that comparative example 2-1 is realized are realized during 5min or so<50cP is gulped down so it cannot meet
Swallow the viscosity criterion of Patients with Difficult food.In addition, the viscosity of comparative example 2-2 is increasing always in the range of finite time, in short-term
The stabilization of interior viscosity difficult to realize, this mainly excessively leads to the mobility of particle difference and excessively closely knit related with its binding agent.
Comparative example 2-3
By pre-gelatinized starch and the mass ratio 1 of original flavor soybean milk powder:5.6 (w/w), weigh respectively 1.525g pre-gelatinized starches and
8.475g original flavor soybean milk powders, while stirring and dissolving judges its dissolubility, in addition adopts in the process in 80 DEG C of hot water of 60ml
50S is detected with Brookfield viscosimeters-1Viscosity changes with time under constant shear rate, and parallel progress three times, is averaged
Value, while record the final stable viscosity of system.
Comparative example 2-4
36g pre-gelatinized starches and 200g original flavor soybean milk powders is taken to be placed in fluidized bed prilling system, opens fluidized bed airflow, if
Constant-pressure 0.6bar is then turned on electric air heater and air is heated to 65 DEG C, and the component in bowl is allowed to reach 43 DEG C interior
Portion's temperature then sprays deionized water, granulation time 120min with the rate of 3mL/min.After granulation, sample is taken out,
Cross 80 mesh sieve.
<The dissolubility of table 2-3 compound systems>
Note：+ represent that aggregate is few, good dispersion, ++ represent that aggregate is more, bad dispersibility；
Zero represents that suspended matter is few, and ◎ represents that suspended matter is more；
>Represent that filtering particle precipitation is few,>>Represent that filtering particle precipitation is more.
As can be seen that the soybean milk powder (embodiment 2-1) prepared by method using the present invention compares ratio from table 2-3
There is better dissolubility compared with example.
<The final value stable viscosity of table 2-4 compound systems>
It is compared using the embodiment 2-1 of prilling of the present invention with comparative example 2-4, the final value stable viscosity of embodiment 2-1
Standard deviation smaller illustrates that its material system is more uniform.
<Table 2-5 compound system viscosity changes with time>
Embodiment 2-1 realizes its final value stable viscosity in 4min or so substantially, and comparative example 2-3 and comparative example 2-4
Realize that its final value stable viscosity then needs the longer time.
Industrial availability
Technical scheme of the present invention can industrially be used for preparing protein solid particle and consolidating based on the particle
Body beverage.
Claims (10)
1. a kind of composition of the solid particle based on protein, which is characterized in that the composition includes：Protein particulate with
Binding agent, the binding agent includes at least one of starch binding agent and hydrophilic colloid class binding agent, described to be based on albumen
The solid particle of matter has nucleocapsid, and the core part includes protein particulate, and the shell parts include binding agent,
The composition of the solid particle based on protein has：
Less than 15% flow index, more than 7% hydroscopicity；The preferred composition has 180 μm or more of average grain
Diameter；
It is furthermore preferred that according to the test of Brookfield viscosimeters, under the conditions of 25 DEG C, with 50S-1Constant shear rate test
Viscosity be the final stable viscosities of more than 50cP；
It is further preferred that it is less than 15 seconds according to the wetting time that GB/T18738-2006 is measured, more preferably less than 10 seconds, into one
Step preferably smaller than 5 seconds.
2. composition according to claim 1, which is characterized in that the protein includes protein and the animal of plant origin
It is one or more in the protein in source, preferably soybean protein, pea protein, walnut protein, PURE WHEY；And/or
The starch binding agent is selected from pre-gelatinized starch or other modified starches, and the hydrophilic colloid class binding agent is selected from xanthan
It is one or more in glue, carragheen or carrageenan.
3. composition according to claim 1 or 2, which is characterized in that the solid particle based on protein has
Less than 10% flow index, more preferably with less than 8% flow index；And/or the solid based on protein
The hydroscopicity of grain is less than 10%；And/or the average grain diameter of the solid particle based on protein be 340 μm hereinafter, it is preferred that
It it is 200 μm or more, and less than 300 μm.
4. according to claim 1-3 any one of them compositions, which is characterized in that the binding agent is xanthans, and is met：
0.4% ＜ xanthans:Protein (w/w) ＜ 2.8%.
5. according to claim 1-3 any one of them compositions, which is characterized in that the binding agent is pre-gelatinized starch, and
Meet：
10% ＜ pre-gelatinized starches:Protein (w/w) ＜ 20%.
6. a kind of composition of the solid particle based on protein, which is characterized in that the composition includes：Protein particulate with
Binding agent, the binding agent preferably includes at least one of starch binding agent and hydrophilic colloid class binding agent, described to be based on
The solid particle of protein has nucleocapsid, and the core part includes protein particulate, and the shell parts include binding agent,
The composition of the solid particle based on protein has：
According to the test of Brookfield viscosimeters, under the conditions of 25 DEG C, with 50S-1Constant shear rate test viscosity be
The final stable viscosities of more than 50cP；And/or be less than 15 seconds according to the wetting time that GB/T18738-2006 is measured, it is more preferably small
In 10 seconds, it is further preferably no larger than 5 seconds；
Preferably, the composition has less than 15% flow index, more than 7% hydroscopicity；Further preferred institute
Stating composition has 180 μm or more of average grain diameter.
7. composition according to claim 6, which is characterized in that the protein includes protein and the animal of plant origin
It is one or more in the protein in source, preferably soybean protein, pea protein, walnut protein, PURE WHEY.
8. the composition of according to claim 6 or 7, which is characterized in that the starch binding agent be selected from pre-gelatinized starch or
Other modified starches, the hydrophilic colloid class binding agent are one or more in xanthans, carragheen or carrageenan；
Preferably, the binding agent is xanthans, and is met：0.4% ＜ xanthans:Protein (w/w) ＜ 2.8%；And/or
The binding agent is pre-gelatinized starch, and is met：10% ＜ pre-gelatinized starches:Protein (w/w) ＜ 20%.
9. a kind of preparation method of the composition of the solid particle based on protein, which is characterized in that the composition is by making
Grain process and obtain, the granulating working procedure preferably includes the process to form the hud typed solid particle based on protein, described
Forming the process of the hud typed solid particle based on protein, it is preferable to use the modes of atomized spray that binding agent is formed in egg
White matter particle surface；
The composition of the solid particle based on protein includes：Protein particulate and binding agent, the binding agent preferably wrap
At least one of starch binding agent and hydrophilic colloid class binding agent are included, the core part includes protein particulate, the shell
Part includes binding agent,
The composition of the solid particle based on protein has：
Less than 15% flow index, more than 7% hydroscopicity；Preferably, the composition is averaged with 180 μm or more
Grain size；And/or
According to the test of Brookfield viscosimeters, under the conditions of 25 DEG C, with 50S-1Constant shear rate test viscosity be
The final stable viscosities of more than 50cP；
Preferably, it is less than 15 seconds according to the wetting time that GB/T18738-2006 is measured, more preferably less than 10 seconds, further preferably
Less than 5 seconds.
10. a kind of food, which is characterized in that it is included according to solid of the claim 1-8 any one of them based on protein
The composition of particle or the solid particle based on protein that obtains including preparation method according to claim 9
Composition；Preferably, the food is solid type beverage.
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| WO2021165289A1 (en) * | 2020-02-20 | 2021-08-26 | Firmenich Sa | Powdered composition |
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