CN110613147A - 一种富硒酪复合蛋白粉和制作方法 - Google Patents
一种富硒酪复合蛋白粉和制作方法 Download PDFInfo
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- CN110613147A CN110613147A CN201911004300.6A CN201911004300A CN110613147A CN 110613147 A CN110613147 A CN 110613147A CN 201911004300 A CN201911004300 A CN 201911004300A CN 110613147 A CN110613147 A CN 110613147A
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- 239000000843 powder Substances 0.000 title claims abstract description 75
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 62
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 62
- 239000011669 selenium Substances 0.000 title claims abstract description 62
- 239000005018 casein Substances 0.000 title claims abstract description 51
- 235000021240 caseins Nutrition 0.000 title claims abstract description 51
- 235000018102 proteins Nutrition 0.000 title claims abstract description 30
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 30
- 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 title claims abstract description 22
- 239000002131 composite material Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- -1 casein compound Chemical class 0.000 claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 7
- 230000001502 supplementing effect Effects 0.000 abstract description 7
- 230000036039 immunity Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract description 2
- 229930182817 methionine Natural products 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 229940091258 selenium supplement Drugs 0.000 description 43
- 238000000227 grinding Methods 0.000 description 7
- 238000007873 sieving Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 1
Classifications
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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
- 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
- A23L33/14—Yeasts or derivatives thereof
-
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
本发明涉及公开了一种富硒酪复合蛋白粉和制作方法,由下述材料:酪复合蛋白粉、有机硒酵母粉组成。采用混合工艺法制成。本发明在配方上开创性的将有机硒酵母粉添加在酪复合蛋白粉的材料中,开发出硒含量可调的一种富硒酪复合蛋白粉和制作方法,在酪复合蛋白粉领域内具有创新性、成本低、生产工艺简单等优点。本发明产品不仅含有传统酪复合蛋白粉的特点并具有补硒功效,硒通过有机转化后可富含有机硒分子的蛋氨酸硒,人们在食用酪复合蛋白粉同时可以补硒提高人体综合免疫力。本发明创造一种富硒酪复合蛋白粉和制作方法具有传统酪复合蛋白粉特点兼补硒的作用,有增强免疫的辅助功效。
Description
技术领域
本发明涉及到酪复合蛋白粉领域,具体是涉及到一种具有酪复合蛋白粉和补硒效果的食品,有增强免疫的辅助功效的一种富硒酪复合蛋白粉和制作方法。
背景技术
目前市场上传统工艺制作的酪复合蛋白粉,含硒量非常微少,在食用的过程中对身体没有起到补硒功效。本发明所述一种富硒酪复合蛋白粉和制作方法通过有机硒酵母粉按不同需要调节含量结合酪复合蛋白粉补硒功效显著,具有创新性、成本低、生产工艺简单等优点。本发明产品不仅含有传统酪复合蛋白粉的特色并有补硒功效,硒通过有机转化后可富含有机硒分子的蛋氨酸硒,人们在食用同时可以补硒提高人体综合免疫力。
发明内容
本发明在配方上,开创性的将有机硒酵母粉结合酪复合蛋白粉传统制作工艺,开发出硒含量可调的一种富硒酪复合蛋白粉在酪复合蛋白粉领域内具有创新性、成本低、生产工艺简单等优点。本发明的目的是提供一种具有酪复合蛋白粉特色和补硒效果的食品,有增强免疫的辅助功效的一种富硒酪复合蛋白粉及制作方法。
制作工艺
将原料成份:酪复合蛋白粉、有机硒酵母粉制作成一种富硒酪复合蛋白粉。采用混合工艺法制成。包括步骤:有机硒酵母粉研磨、酪复合蛋白粉干燥过筛、混合。制成本发明所述的一种富硒酪复合蛋白粉。
具体实施方式
实施例1
A、在选用不同品种的有机硒酵母粉时,按不同酵母对耐温的能力进行高压高温灭菌后,通过干燥研磨,采用1g有机硒酵母粉含有机硒≥300ug,将有机硒酵母粉放进干燥机,温度≤55℃,时间3~5h;然后将干燥后的有机硒酵母粉放进精细研磨机研磨,经800目筛网的过筛,得到待用的有机硒酵母粉。
B、将酪蛋白粉、食材红薯粉放进干燥机,温度≤55℃,时间3~5h;然后将干燥混合后的酪复合蛋白粉经800目筛网的过筛,得到待用的酪复合蛋白粉。
C、将待用的有机硒酵母粉和待用的酪复合蛋白粉按需要比例充分混合,制成本发明的一种富硒酪复合蛋白粉。
实施例2
A、在选用不同品种的有机硒酵母粉时,按不同酵母对耐温的能力进行高压高温灭菌后,通过干燥研磨,采用1g有机硒酵母粉含有机硒≥300ug,将有机硒酵母粉放进干燥机,温度≤55℃,时间3~5h;然后将干燥后的有机硒酵母粉放进精细研磨机研磨,经800目筛网的过筛,得到待用的有机硒酵母粉。
B、将有酪蛋白粉、食材红薯粉、食材陈皮粉放进干燥机,温度≤55℃,时间3~5h;然后将干燥混合后的酪复合蛋白粉经800目筛网的过筛,得到待用的酪复合蛋白粉。
C、将待用的有机硒酵母粉和待用的酪复合蛋白粉按需要比例充分混合,制成本发明的一种富硒酪复合蛋白粉。
上述材料通过制作方法,将有机硒酵母粉结合酪复合蛋白粉传统制作工艺制成的一种富硒酪复合蛋白粉具有传统酪复合蛋白粉特点兼补硒的作用,有增强免疫的辅助功效。
Claims (3)
1.一种富硒酪复合蛋白粉和制作方法由下述材料:酪复合蛋白粉、有机硒酵母粉组成。
2.根据权利要求1所述一种富硒酪复合蛋白粉和制作方法,其特征在于,在酪复合蛋白粉制作过程中添加有机硒酵母粉制成。
3.根据权利要求1或2所述一种富硒酪复合蛋白粉和制作方法,其特征在于,酪复合蛋白粉是由酪蛋白粉和1种(含1种)以上其他食材组成。
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Application publication date: 20191227 |