CN111528485A - Coffee protein powder and preparation method thereof - Google Patents

Coffee protein powder and preparation method thereof Download PDF

Info

Publication number
CN111528485A
CN111528485A CN202010450945.9A CN202010450945A CN111528485A CN 111528485 A CN111528485 A CN 111528485A CN 202010450945 A CN202010450945 A CN 202010450945A CN 111528485 A CN111528485 A CN 111528485A
Authority
CN
China
Prior art keywords
powder
protein
coffee
oat
protein powder
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
Application number
CN202010450945.9A
Other languages
Chinese (zh)
Inventor
马海华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHANGHAI BOOHEE INFORMATION TECHNOLOGY CO LTD
Original Assignee
SHANGHAI BOOHEE INFORMATION TECHNOLOGY CO LTD
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by SHANGHAI BOOHEE INFORMATION TECHNOLOGY CO LTD filed Critical SHANGHAI BOOHEE INFORMATION TECHNOLOGY CO LTD
Priority to CN202010450945.9A priority Critical patent/CN111528485A/en
Publication of CN111528485A publication Critical patent/CN111528485A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • 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

Abstract

The invention discloses coffee protein powder which comprises the following raw materials in percentage by weight: 60-70% of soybean protein isolate, 10-20% of whey protein, 4-6% of maltodextrin, 2-5% of oat powder, 1-5% of coffee powder, 2-5% of dietary fiber mixture and 2-5% of fructo-oligosaccharide. The protein powder is added with the components such as coffee, apples and oranges, the flavor of fruits and coffee is increased on the basis of the original flavor of the protein powder, the taste of the protein powder is enriched, and the protein powder has the characteristics of high protein content, balanced nutrition, high product stability, difficult oxidative deterioration and suitability for industrial production; the components of oat and dietary fiber are added into the protein powder to be used as meal replacement, so that satiety of the protein powder can be improved.

Description

Coffee protein powder and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to coffee protein powder and a preparation method thereof.
Background
The protein powder is protein-rich powder prepared by using protein such as purified soybean protein, casein, whey protein (lack of isoleucine), pea protein and the like or a compound processing of the protein, and is used for supplementing protein for people lacking protein and can also be used as a functional additive in food industrial production. For healthy people, this is not the case in general with protein deficiencies. The milk, egg, meat, soybean, wheat and corn contain necessary amino acids in complete variety, sufficient amount and proper proportion. Moreover, food brings psychological enjoyment and sensory stimulation to people, and cannot be replaced by protein powder. Excessive protein intake is not only a waste, but also harmful to human health.
At present, the existing protein powder has single taste and strong beany flavor, and cannot be suitable for being taken by a plurality of people; most people who lose weight take the protein powder to take in protein and other nutrient elements, but the satiety of the protein powder is insufficient, and people who take the protein powder still feel empty stomach and need to take in other foods, which brings certain influence on losing weight.
Disclosure of Invention
The invention aims to provide coffee protein powder and a preparation method thereof, solves the problems in the background art, and meets the actual use requirements.
In order to achieve the purpose, the invention provides the following technical scheme: the coffee protein powder comprises the following raw materials in percentage by weight: 60-70% of soybean protein isolate, 10-20% of whey protein, 4-6% of maltodextrin, 2-5% of oat powder, 1-5% of coffee powder, 2-5% of dietary fiber mixture and 2-5% of fructo-oligosaccharide.
As a preferred embodiment of the invention, the raw materials are weighed according to the following weight percentage: 68% of soybean protein isolate, 15% of whey protein, 4% of maltodextrin, 4% of oat powder, 3% of coffee powder, 2% of dietary fiber mixture and 4% of fructo-oligosaccharide.
As a preferred embodiment of the present invention, the preparation method of the coffee protein powder comprises the following steps:
s1: preparing a dietary fiber mixture: cleaning and cutting oranges, apples, alfalfa, peas, broad beans, konjak and chicory into small pieces, putting the small pieces into drying equipment, baking the small pieces at the temperature of 120-150 ℃ for 15-20 min, drying the small pieces, taking the dried small pieces out, putting the dried small pieces into a pulverizer, and pulverizing the dried small pieces into fine powder of 100 meshes to obtain a dietary fiber mixture;
s2: preparing oat flour: uniformly mixing oat and water, extruding and puffing, drying until the mass percentage of water in the oat is 3-5%, and then carrying out superfine grinding to obtain oat powder;
s3: feeding coffee powder, oat powder and the dietary fiber mixture prepared in S1 into a mixer in sequence, mixing uniformly for 15min, and after 5min of mixing the above powders, adding soybean protein isolate, whey protein, maltodextrin, fructo-oligosaccharide and food additive into the mixer in sequence to obtain protein powder mixed solution;
s4: homogenizing the mixed solution of protein powder in a homogenizer at 18-35MPa for 15-20 min;
s5: and (3) putting the homogenized albumen powder mixed solution into a vacuum freeze dryer, wherein the vacuum freeze drying condition is that the temperature is between 40 ℃ below zero and 30 ℃ below zero, the pressure is 100Pa-150Pa, and the coffee albumen powder is obtained after the freeze drying is finished.
In the extrusion-expansion process of step S2, the sleeve temperature is 75-95 ℃, the gap between the heads is 20-35 mm, and the screw rotation speed is 80-110 r/.
As a preferred embodiment of the present invention, the food additive is selected from a combination of one or more of sodium carboxymethylcellulose, a monoglyceride and xanthan gum.
In a preferred embodiment of the present invention, the addition interval of the soy protein isolate, the whey protein, the maltodextrin, the fructo-oligosaccharide and the food additive in step S3 is 1min to 1.5 min.
Compared with the prior art, the invention has the following beneficial effects:
compared with the prior art, the coffee protein powder provided by the invention has the advantages that the coffee, apples, oranges and other components are added into the protein powder, the fragrance of fruits and coffee is increased on the basis of the original taste of the protein powder, the taste of the protein powder is enriched, and the coffee protein powder has the characteristics of high protein content, balanced nutrition, high product stability, difficult oxidative deterioration and suitability for industrial production; the components of oat and dietary fiber are added into the protein powder to be used as meal replacement, so that satiety of the protein powder can be improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The coffee protein powder comprises the following raw materials in percentage by weight: 60-70% of soybean protein isolate, 10-20% of whey protein, 4-6% of maltodextrin, 2-5% of oat powder, 1-5% of coffee powder, 2-5% of dietary fiber mixture and 2-5% of fructo-oligosaccharide.
In a further improvement, the raw materials are weighed according to the following weight percentage: 68% of soybean protein isolate, 15% of whey protein, 4% of maltodextrin, 4% of oat powder, 3% of coffee powder, 2% of dietary fiber mixture and 4% of fructo-oligosaccharide.
In a further improvement, the preparation method of the coffee protein powder comprises the following steps:
s1: preparing a dietary fiber mixture: cleaning and cutting oranges, apples, alfalfa, peas, broad beans, konjak and chicory into small pieces, putting the small pieces into drying equipment, baking the small pieces at the temperature of 120-150 ℃ for 15-20 min, drying the small pieces, taking the dried small pieces out, putting the dried small pieces into a pulverizer, and pulverizing the dried small pieces into fine powder of 100 meshes to obtain a dietary fiber mixture;
s2: preparing oat flour: uniformly mixing oat and water, extruding and puffing, drying until the mass percentage of water in the oat is 3-5%, and then carrying out superfine grinding to obtain oat powder;
s3: feeding coffee powder, oat powder and the dietary fiber mixture prepared in S1 into a mixer in sequence, mixing uniformly for 15min, and after 5min of mixing the above powders, adding soybean protein isolate, whey protein, maltodextrin, fructo-oligosaccharide and food additive into the mixer in sequence to obtain protein powder mixed solution;
s4: homogenizing the mixed solution of protein powder in a homogenizer at 18-35MPa for 15-20 min;
s5: and (3) putting the homogenized albumen powder mixed solution into a vacuum freeze dryer, wherein the vacuum freeze drying condition is that the temperature is between 40 ℃ below zero and 30 ℃ below zero, the pressure is 100Pa-150Pa, and the coffee albumen powder is obtained after the freeze drying is finished.
In the step S2, the sleeve temperature is 75-95 deg.C, the gap between the heads is 20-35 mm, and the screw rotation speed is 80-110 r/.
In a further improvement, the food additive is selected from the group consisting of sodium carboxymethylcellulose, a monoglyceride and a combination of one or more of xanthan gum.
In a further improvement, the adding interval of the soy protein isolate, the whey protein, the maltodextrin, the fructo-oligosaccharide and the food additive in the step S3 is 1 min-1.5 min.
The use effect is as follows: the protein powder is added with coffee, apples, oranges and other components, the flavor of fruits and coffee is increased on the basis of the original flavor of the protein powder, the taste of the protein powder is enriched, and the protein powder has the characteristics of high protein content, balanced nutrition, high product stability, difficult oxidative deterioration and suitability for industrial production; the components of oat and dietary fiber are added into the protein powder to be used as meal replacement, so that satiety of the protein powder can be improved.
Example 2
The coffee protein powder comprises the following raw materials in percentage by weight: 60-70% of soybean protein isolate, 10-20% of whey protein, 4-6% of maltodextrin, 2-5% of oat powder, 1-5% of coffee powder, 2-5% of dietary fiber mixture and 2-5% of fructo-oligosaccharide.
In a further improvement, the raw materials are weighed according to the following weight percentage: 70% of soybean protein isolate, 20% of whey protein, 6% of maltodextrin, 5% of oat powder, 5% of coffee powder, 5% of dietary fiber mixture and 5% of fructo-oligosaccharide.
In a further improvement, the preparation method of the coffee protein powder comprises the following steps:
s1: preparing a dietary fiber mixture: cleaning and cutting oranges, apples, alfalfa, peas, broad beans, konjak and chicory into small pieces, putting the small pieces into drying equipment, baking the small pieces at the temperature of 120-150 ℃ for 15-20 min, drying the small pieces, taking the dried small pieces out, putting the dried small pieces into a pulverizer, and pulverizing the dried small pieces into fine powder of 100 meshes to obtain a dietary fiber mixture;
s2: preparing oat flour: uniformly mixing oat and water, extruding and puffing, drying until the mass percentage of water in the oat is 3-5%, and then carrying out superfine grinding to obtain oat powder;
s3: feeding coffee powder, oat powder and the dietary fiber mixture prepared in S1 into a mixer in sequence, mixing uniformly for 15min, and after 5min of mixing the above powders, adding soybean protein isolate, whey protein, maltodextrin, fructo-oligosaccharide and food additive into the mixer in sequence to obtain protein powder mixed solution;
s4: homogenizing the mixed solution of protein powder in a homogenizer at 18-35MPa for 15-20 min;
s5: and (3) putting the homogenized albumen powder mixed solution into a vacuum freeze dryer, wherein the vacuum freeze drying condition is that the temperature is between 40 ℃ below zero and 30 ℃ below zero, the pressure is 100Pa-150Pa, and the coffee albumen powder is obtained after the freeze drying is finished.
In the step S2, the sleeve temperature is 75-95 deg.C, the gap between the heads is 20-35 mm, and the screw rotation speed is 80-110 r/.
In a further improvement, the food additive is selected from the group consisting of sodium carboxymethylcellulose, a monoglyceride and a combination of one or more of xanthan gum.
In a further improvement, the adding interval of the soy protein isolate, the whey protein, the maltodextrin, the fructo-oligosaccharide and the food additive in the step S3 is 1 min-1.5 min.
The use effect is as follows: the protein powder is added with coffee, apples, oranges and other components, the flavor of fruits and coffee is increased on the basis of the original flavor of the protein powder, the taste of the protein powder is enriched, and the protein powder has the characteristics of high protein content, balanced nutrition, high product stability, difficult oxidative deterioration and suitability for industrial production; the components of oat and dietary fiber are added into the protein powder to be used as meal replacement, so that satiety of the protein powder can be improved.
Example 3
The coffee protein powder comprises the following raw materials in percentage by weight: 60-70% of soybean protein isolate, 10-20% of whey protein, 4-6% of maltodextrin, 2-5% of oat powder, 1-5% of coffee powder, 2-5% of dietary fiber mixture and 2-5% of fructo-oligosaccharide.
In a further improvement, the raw materials are weighed according to the following weight percentage: 60% of soybean protein isolate, 10% of whey protein, 4% of maltodextrin, 2% of oat powder, 1% of coffee powder, 2% of dietary fiber mixture and 2% of fructo-oligosaccharide.
In a further improvement, the preparation method of the coffee protein powder comprises the following steps:
s1: preparing a dietary fiber mixture: cleaning and cutting oranges, apples, alfalfa, peas, broad beans, konjak and chicory into small pieces, putting the small pieces into drying equipment, baking the small pieces at the temperature of 120-150 ℃ for 15-20 min, drying the small pieces, taking the dried small pieces out, putting the dried small pieces into a pulverizer, and pulverizing the dried small pieces into fine powder of 100 meshes to obtain a dietary fiber mixture;
s2: preparing oat flour: uniformly mixing oat and water, extruding and puffing, drying until the mass percentage of water in the oat is 3-5%, and then carrying out superfine grinding to obtain oat powder;
s3: feeding coffee powder, oat powder and the dietary fiber mixture prepared in S1 into a mixer in sequence, mixing uniformly for 15min, and after 5min of mixing the above powders, adding soybean protein isolate, whey protein, maltodextrin, fructo-oligosaccharide and food additive into the mixer in sequence to obtain protein powder mixed solution;
s4: homogenizing the mixed solution of protein powder in a homogenizer at 18-35MPa for 15-20 min;
s5: and (3) putting the homogenized albumen powder mixed solution into a vacuum freeze dryer, wherein the vacuum freeze drying condition is that the temperature is between 40 ℃ below zero and 30 ℃ below zero, the pressure is 100Pa-150Pa, and the coffee albumen powder is obtained after the freeze drying is finished.
In the step S2, the sleeve temperature is 75-95 deg.C, the gap between the heads is 20-35 mm, and the screw rotation speed is 80-110 r/.
In a further improvement, the food additive is selected from the group consisting of sodium carboxymethylcellulose, a monoglyceride and a combination of one or more of xanthan gum.
In a further improvement, the adding interval of the soy protein isolate, the whey protein, the maltodextrin, the fructo-oligosaccharide and the food additive in the step S3 is 1 min-1.5 min.
The use effect is as follows: the protein powder is added with coffee, apples, oranges and other components, the flavor of fruits and coffee is increased on the basis of the original flavor of the protein powder, the taste of the protein powder is enriched, and the protein powder has the characteristics of high protein content, balanced nutrition, high product stability, difficult oxidative deterioration and suitability for industrial production; the components of oat and dietary fiber are added into the protein powder to be used as meal replacement, so that satiety of the protein powder can be improved.
Example 4
The coffee protein powder comprises the following raw materials in percentage by weight: 60-70% of soybean protein isolate, 10-20% of whey protein, 4-6% of maltodextrin, 2-5% of oat powder, 1-5% of coffee powder, 2-5% of dietary fiber mixture and 2-5% of fructo-oligosaccharide.
In a further improvement, the raw materials are weighed according to the following weight percentage: 70% of soybean protein isolate, 15% of whey protein, 6% of maltodextrin, 4% of coffee powder and 5% of fructo-oligosaccharide.
In a further improvement, the preparation method of the coffee protein powder comprises the following steps:
s1: sequentially feeding the coffee powder, the soy protein isolate, the whey protein, the maltodextrin, the fructo-oligosaccharide and the food additive into a mixer, and fully mixing for 15min to obtain a protein powder mixed solution;
s2: homogenizing the mixed solution of protein powder in a homogenizer at 18-35MPa for 15-20 min;
s3: and (3) putting the homogenized albumen powder mixed solution into a vacuum freeze dryer, wherein the vacuum freeze drying condition is that the temperature is between 40 ℃ below zero and 30 ℃ below zero, the pressure is 100Pa-150Pa, and the coffee albumen powder is obtained after the freeze drying is finished.
In a further improvement, the food additive is selected from the group consisting of sodium carboxymethylcellulose, a monoglyceride and a combination of one or more of xanthan gum.
In a further improvement, in the step S1, the adding intervals of the coffee powder, the soy protein isolate, the whey protein, the maltodextrin, the fructo-oligosaccharide and the food additive are 1-1.5 min.
The use effect is as follows: the taste of the protein powder is enriched, and the protein powder has the characteristics of high protein content, balanced nutrition, high product stability, difficult oxidative deterioration and suitability for industrial production.
Specifically, an experiment is carried out on 40 adults, wherein the proportion of male and female accounts for half of the total, 15g of each protein powder prepared in examples 1-4 is brewed with 80ml of warm water below 40 ℃, 40 parts of each protein powder prepared in each example is brewed with 40 parts of each protein powder, and the detailed results of 40 adults tasting the beverage prepared in the corresponding examples 1-4 are recorded as follows:
Figure BDA0002507492270000081
Figure BDA0002507492270000091
experiments are carried out on 40 adult male, 30g of each protein powder prepared in examples 1-4 is taken, 160ml of warm water with the temperature of below 40 ℃ is taken for brewing, 10 parts and 40 parts of each protein powder prepared in each example are respectively brewed, 40 adults taste the beverage prepared in the corresponding examples 1-4, and the satiety feedback is recorded in 40-80 min, and detailed results are shown in the following table:
experimental group Satiety In general (want to eat) Empty stomach (hunger)
Example 1 9 persons 1 person -
Example 2 8 persons 2 persons -
Example 3 8 persons 1 person 1
Example 4 (comparative example) 5 persons 2 persons 3
In addition, it can be known from the above comparison and contents that the protein powder prepared in examples 1-3 has rich taste, is more acceptable to the public, and has stronger satiety, especially the protein powder prepared in example 1 has better effect.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (6)

1. A coffee protein powder is characterized in that: comprises the following raw materials in percentage by weight: 60-70% of soybean protein isolate, 10-20% of whey protein, 4-6% of maltodextrin, 2-5% of oat powder, 1-5% of coffee powder, 2-5% of dietary fiber mixture and 2-5% of fructo-oligosaccharide.
2. The coffee protein powder of claim 1, wherein: weighing the following raw materials in percentage by weight: 68% of soybean protein isolate, 15% of whey protein, 4% of maltodextrin, 4% of oat powder, 3% of coffee powder, 2% of dietary fiber mixture and 4% of fructo-oligosaccharide.
3. The method for preparing coffee protein powder according to claims 1-2, wherein the method comprises the following steps: the preparation method of the coffee protein powder comprises the following steps:
s1: preparing a dietary fiber mixture: cleaning and cutting oranges, apples, alfalfa, peas, broad beans, konjak and chicory into small pieces, putting the small pieces into drying equipment, baking the small pieces at the temperature of 120-150 ℃ for 15-20 min, drying the small pieces, taking the dried small pieces out, putting the dried small pieces into a pulverizer, and pulverizing the dried small pieces into fine powder of 100 meshes to obtain a dietary fiber mixture;
s2: preparing oat flour: uniformly mixing oat and water, extruding and puffing, drying until the mass percentage of water in the oat is 3-5%, and then carrying out superfine grinding to obtain oat powder;
s3: feeding coffee powder, oat powder and the dietary fiber mixture prepared in S1 into a mixer in sequence, mixing uniformly for 15min, and after 5min of mixing the above powders, adding soybean protein isolate, whey protein, maltodextrin, fructo-oligosaccharide and food additive into the mixer in sequence to obtain protein powder mixed solution;
s4: homogenizing the mixed solution of protein powder in a homogenizer at 18-35MPa for 15-20 min;
s5: and (3) putting the homogenized albumen powder mixed solution into a vacuum freeze dryer, wherein the vacuum freeze drying condition is that the temperature is between 40 ℃ below zero and 30 ℃ below zero, the pressure is 100Pa-150Pa, and the coffee albumen powder is obtained after the freeze drying is finished.
4. The preparation method of coffee protein powder as claimed in claim 3, wherein the preparation method comprises the following steps: in the extrusion and expansion process in the step S2, the sleeve temperature is 75-95 ℃, the shaft head gap is 20-35 mm, and the screw rotating speed is 80-110 r/.
5. The preparation method of coffee protein powder as claimed in claim 3, wherein the preparation method comprises the following steps: the food additive is selected from one or more of sodium carboxymethylcellulose, monoglyceride and xanthan gum.
6. The preparation method of coffee protein powder as claimed in claim 3, wherein the preparation method comprises the following steps: the addition interval of the soybean protein isolate, the whey protein, the maltodextrin, the fructo-oligosaccharide and the food additive in the step S3 is 1-1.5 min.
CN202010450945.9A 2020-05-25 2020-05-25 Coffee protein powder and preparation method thereof Pending CN111528485A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010450945.9A CN111528485A (en) 2020-05-25 2020-05-25 Coffee protein powder and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010450945.9A CN111528485A (en) 2020-05-25 2020-05-25 Coffee protein powder and preparation method thereof

Publications (1)

Publication Number Publication Date
CN111528485A true CN111528485A (en) 2020-08-14

Family

ID=71968742

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010450945.9A Pending CN111528485A (en) 2020-05-25 2020-05-25 Coffee protein powder and preparation method thereof

Country Status (1)

Country Link
CN (1) CN111528485A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946959A (en) * 2010-08-20 2011-01-19 山东省花生研究所 Formula and preparation method of composite peanut protein powder
CN102687750A (en) * 2012-06-13 2012-09-26 杭州诺伽特健康科技有限公司 Weight losing and meal replacement protein type solid beverage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946959A (en) * 2010-08-20 2011-01-19 山东省花生研究所 Formula and preparation method of composite peanut protein powder
CN102687750A (en) * 2012-06-13 2012-09-26 杭州诺伽特健康科技有限公司 Weight losing and meal replacement protein type solid beverage

Similar Documents

Publication Publication Date Title
CA3030858C (en) Brewer's spent-grain based protein powder
KR102060283B1 (en) Method for producing of natural powdered food comprising Tenebrio molitor powder with increased palatability
CN101658265B (en) Green tea rice flour and preparing method thereof
CN103931986A (en) Lotus root starch vermicelli and its making method
KR101093170B1 (en) Manufacturing method of Baekseolgi adding of whey protein concentrates
CN111528485A (en) Coffee protein powder and preparation method thereof
CN105230739A (en) Mint tea flavored biscuit and preparation method thereof
KR101299611B1 (en) Chicken hamburg patty containing angelica dietary fiber and manufacturing method thereof
KR20180103539A (en) A method for preparing baby food using tilefish
KR20220125545A (en) Manufacturing method of diet drink
KR101778631B1 (en) Method for processing pork cutlet containing red ginsang jelly
KR101871971B1 (en) Jujube rice cutlet
CN111406942A (en) Bamboo shoot meal replacement powder and preparation method thereof
KR20160080878A (en) Manufacturing methode for glutinous rice cake having stuffing made of potatoes and red bean paste and glutinous rice cake using the same
KR102615465B1 (en) Gluten-free meal kit
CN107455681A (en) A kind of preparation method of black tea dried beef
CN107736422A (en) A kind of carrot biscuits and preparation method thereof
KR102172033B1 (en) Clear red bean chopped noodles and manufacturing method thereof
KR101932685B1 (en) A abalone steak with fruit cream sauce and a method therefor
KR101778565B1 (en) A manufacturing method of tteok for rice cake soup using lotus root and tteok for rice cake soup using lotus root manufactured by the same
KR20160141490A (en) Manufacture method of health drink
KR20170014088A (en) Functional sausage of mixing sweet potato chips and the manufacturing method
KR20220072363A (en) Method for manufacturing the grilled short rib pattie skewer food
CN103919057A (en) Spiced broad bean vermicelli and preparation method
CN107691568A (en) A kind of durian almond cookie 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
CB02 Change of applicant information
CB02 Change of applicant information

Address after: Room 702, building 4, 1761 Zhangdong Road, China (Shanghai) pilot Free Trade Zone, Pudong New Area, Shanghai, 200120

Applicant after: Shanghai Mint Health Technology Co.,Ltd.

Address before: Room 702, building 4, 1761 Zhangdong Road, China (Shanghai) pilot Free Trade Zone, Pudong New Area, Shanghai, 200120

Applicant before: Shanghai Boohee Information Technology Co.,Ltd.

CB02 Change of applicant information
CB02 Change of applicant information

Address after: Room 1601, 16th floor, no.1359, Yaolong Road, China (Shanghai) pilot Free Trade Zone, Pudong New Area, Shanghai

Applicant after: Shanghai Mint Health Technology Co.,Ltd.

Address before: Room 702, building 4, 1761 Zhangdong Road, China (Shanghai) pilot Free Trade Zone, Pudong New Area, Shanghai, 200120

Applicant before: Shanghai Mint Health Technology Co.,Ltd.

CB02 Change of applicant information
CB02 Change of applicant information

Address after: 200000 room 301-1, floor 3, No. 14, Lane 1401, JIANGCHANG Road, Jing'an District, Shanghai

Applicant after: Shanghai Mint Health Technology Co.,Ltd.

Address before: Room 1601, 16th floor, no.1359, Yaolong Road, China (Shanghai) pilot Free Trade Zone, Pudong New Area, Shanghai

Applicant before: Shanghai Mint Health Technology Co.,Ltd.

RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20200814