CN113080469A - Preparation method of protein component - Google Patents
Preparation method of protein component Download PDFInfo
- Publication number
- CN113080469A CN113080469A CN202110397585.5A CN202110397585A CN113080469A CN 113080469 A CN113080469 A CN 113080469A CN 202110397585 A CN202110397585 A CN 202110397585A CN 113080469 A CN113080469 A CN 113080469A
- Authority
- CN
- China
- Prior art keywords
- protein
- powder
- mixed solution
- soy
- protein isolate
- 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
Links
- 235000004252 protein component Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 139
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 60
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 56
- 235000018102 proteins Nutrition 0.000 claims abstract description 42
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 42
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 42
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 40
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 40
- 235000021119 whey protein Nutrition 0.000 claims abstract description 40
- 239000011259 mixed solution Substances 0.000 claims abstract description 32
- 229940001941 soy protein Drugs 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 31
- 239000000203 mixture Substances 0.000 claims abstract description 30
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 30
- 235000003687 soy isoflavones Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000008367 deionised water Substances 0.000 claims abstract description 22
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 22
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 239000002245 particle Substances 0.000 claims abstract description 15
- 238000012216 screening Methods 0.000 claims abstract description 15
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 22
- 229940071440 soy protein isolate Drugs 0.000 claims description 17
- 230000033001 locomotion Effects 0.000 claims description 15
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 7
- 239000003797 essential amino acid Substances 0.000 claims description 5
- 235000020776 essential amino acid Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 102000003839 Human Proteins Human genes 0.000 abstract 1
- 108090000144 Human Proteins Proteins 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 21
- 150000001413 amino acids Chemical class 0.000 description 13
- 238000012360 testing method Methods 0.000 description 12
- 235000010469 Glycine max Nutrition 0.000 description 9
- 244000068988 Glycine max Species 0.000 description 9
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 7
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 7
- 235000008696 isoflavones Nutrition 0.000 description 7
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000011521 glass Substances 0.000 description 5
- 230000003204 osmotic effect Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 208000002720 Malnutrition Diseases 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000001071 malnutrition Effects 0.000 description 4
- 235000000824 malnutrition Nutrition 0.000 description 4
- 208000015380 nutritional deficiency disease Diseases 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000021120 animal protein Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000815 hypotonic solution Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 150000002832 nitroso derivatives Chemical class 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 208000034767 Hypoproteinaemia Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000003960 Ligases Human genes 0.000 description 1
- 108090000364 Ligases Proteins 0.000 description 1
- 206010025476 Malabsorption Diseases 0.000 description 1
- 208000004155 Malabsorption Syndromes Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000712 assembly Effects 0.000 description 1
- 238000000429 assembly Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000008085 high protein diet Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
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
- A23L33/19—Dairy 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
- 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
- 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 a preparation method of a protein component, and relates to the field of special medical application food. The preparation method of the protein assembly comprises the following steps: (1) uniformly stirring and mixing the isolated soy protein powder and the soy isoflavone to obtain a mixture A, adding deionized water into the mixture A, and standing to obtain a mixed solution A; (2) adding whey protein isolate powder into the mixed solution A obtained in the step (1), uniformly stirring, and carrying out centrifugal filtration to obtain mixed solution B; (3) carrying out vacuum freeze drying on the mixed solution B, and screening to obtain powder with uniform particle size; (4) and (4) adding powdery silicon dioxide into the powder obtained in the step (3), and uniformly mixing to obtain the protein component. The application provides a preparation method of a protein component, which has the advantages of simple component ingredients, clearer components, safer and controllable quality, capability of effectively and safely supplementing human protein and convenience for doctors or clinical dieticians to use.
Description
Technical Field
The invention relates to the field of food with special medical application, in particular to a preparation method of a protein component.
Background
Proteins are essential substances for life. The protein, carbohydrate and fat are called three major energy nutrients, and the main function of the protein is to keep the balance of body fluid and electrolyte; support body growth and turnover; synthetases, hormones and other compounds; synthesizing an antibody; maintaining acid-base balance, etc. When the human body lacks protein, the human body shows various symptoms. Clinical surgery patients are generally suffered from protein-calorie deficiency malnutrition according to research, and 40 percent of hospitalized patients are reported to have malnutrition before admission. Protein malnutrition occurs primarily because the body for some reason has reduced or malabsorption, increased consumption or increased demand for protein. The high protein diet can be applied to patients with malnutrition, preoperative and postoperative symptoms, hypoproteinemia, anemia, tuberculosis and the like caused by various reasons. Such patients should increase the protein in their diet on the basis of sufficient energy supply. Commonly used sources include: casein, whey protein and egg white protein, wheat, soybean protein, etc.
The isolated whey protein powder (WPI) (the purity is more than or equal to 90.0 percent) is used as concentrated whey protein extracted from milk, has high nutritional value, contains various active protein components, has higher purity than common protein powder, is more beneficial to the digestion and absorption of gastrointestinal tracts, and is one of the accepted best quality protein supplements for human bodies. The Soybean Protein Isolate (SPI) belongs to complete protein, has abundant resources and comprehensive nutrition, has a digestibility and a protein efficacy ratio close to those of milk, beef and eggs, and has a digestibility rate as high as 84-98 percent. Soybean Isoflavone (SI) is an important food ingredient of soybean as a phenolic compound.
The existing protein powder has complex components, and many unnecessary components can be brought in while protein is supplemented. Meanwhile, partial nitrite may be brought in by taking the physiological characteristics of the soybeans, the production process of the soybean protein isolate and other factors into consideration. Under appropriate conditions, nitrite can react with amines, which are decomposition products of proteins in food, in vivo and in vitro to generate nitroso compounds. Nitroso compounds are one of the most prominent carcinogens in humans. Because the application scene of the protein component is special, the content level of nitrite contained in the isolated soy protein should be considered.
Disclosure of Invention
Based on the above, the invention aims to overcome the defects of the prior art and provide the preparation method of the protein component, which has the advantages of simple component ingredients, clearer components, safer and controllable quality, capability of effectively and safely supplementing protein to a human body and convenience for doctors or clinical dieticians to apply.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a method for preparing a protein module, comprising the steps of:
(1) uniformly stirring and mixing the isolated soy protein powder and the soy isoflavone to obtain a mixture A, adding deionized water into the mixture A, and standing to obtain a mixed solution A;
(2) adding whey protein isolate powder into the mixed solution A obtained in the step (1), uniformly stirring, and carrying out centrifugal filtration to obtain mixed solution B;
(3) carrying out vacuum freeze drying on the mixed solution B, and screening to obtain powder with uniform particle size;
(4) and (4) adding powdery silicon dioxide into the powder obtained in the step (3), and uniformly mixing to obtain the protein component.
According to the method, the soybean protein isolate is pretreated, and the soybean protein isolate powder and the soybean isoflavone are uniformly stirred, so that the risk of nitrite residue is reduced; the preparation method provided by the application improves the material fluidity to a certain extent, and is beneficial to the subsequent mixing and subpackaging process.
Preferably, in the step (1), the weight ratio of the isolated soy protein powder to the soy isoflavone is as follows: isolated soy protein powder: soy isoflavones ═ 1: (40-50); in the step (1), the weight ratio of the mixture A to the deionized water is as follows: mixture A: deionized water as 1, (5-10); the temperature during standing is 10-40 deg.C, and the time during standing is 30-60 min.
Preferably, the weight ratio of the whey protein isolate in the step (2) to the soybean protein isolate in the step (1) is as follows: whey protein isolate powder: isolated soy protein powder ═ 1-2: (2-3). The application improves the using amount of the soybean protein isolate, avoids the risk of the soybean protein isolate as much as possible, effectively enlarges the advantages lacking in animal protein, and provides a high-quality protein component through the proper proportion of the plant protein and the animal protein. Preferably, in the step (2), the rotation speed of the centrifugation is 3000r/min, and the time of the centrifugation is 10-20 min.
Preferably, the soy protein isolate has protein content of 83 wt% or more, water content of 6 wt% or less, ash content of 5 wt% or less, fat content of 0.5 wt% or less, sodium content of 1.5 wt% or less, potassium content of 0.3 wt% or less, phosphorus content of 1.2 wt% or less, copper content of 0.002 wt% or less, chlorine content of 1 wt% or less, lead content of 0.5ppm or less, arsenic content of 0.5ppm or less, and cadmium content of 0.2ppm or less.
Preferably, the whey protein isolate has protein content of 83 wt% or more, water content of 6 wt% or less, ash content of 5 wt% or less, fat content of 2.5 wt% or less, lactose of 6 wt% or less, sodium of 0.4 wt% or less, potassium of 0.8 wt% or less, phosphorus of 0.4 wt% or less, chlorine of 1 wt% or less, lead of less than 0.5ppm, and arsenic of less than 0.5 ppm.
Preferably, in the step (3), before vacuum freeze drying, pre-freezing at-20 ℃ for 2 h; freeze-drying at-40 deg.C under 15MPa for 20 hr; the particle size of the powder obtained by screening is 0.1-0.45 mm. When the powder is screened, the powder with larger grain diameter is firstly removed by using a 40-mesh sieve, and then the powder with smaller grain diameter is removed by using a 150-mesh sieve, and finally the powder with uniform grain diameter is obtained.
Preferably, in the step (4), the amount of the powdered silicon dioxide is 0.8-1.3% of the weight of the powder obtained in the step (3). Preferably, in the step (4), a three-dimensional motion mixer is adopted as a mixing mode of the silicon dioxide and the powder; the rotating speed of the three-dimensional motion mixer is 10-20r/min, and the mixing time is 30-60 min.
In addition, the present application provides a protein module prepared according to the above-described method for preparing a protein module.
Preferably, the protein module has an essential amino acid percentage of > 40%, a nitrite removal rate of 65% or more, and an angle of repose of < 40 °.
Compared with the prior art, the invention has the beneficial effects that: the protein component prepared by the method is simple in ingredient and clearer in ingredient. The protein component pretreats the soy protein isolate. Compared with other protein components on the market, the protein component increases the using amount of the soybean protein isolate, and provides a high-quality protein component by proper proportion of the plant protein and the animal protein.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
Example 1
The preparation method of the protein component comprises the following steps:
(1) uniformly stirring and mixing the isolated soy protein powder and the soy isoflavone to obtain a mixture A, adding deionized water into the mixture A, and standing to obtain a mixed solution A; wherein the weight ratio of the soybean protein isolate powder to the soybean isoflavone is as follows: isolated soy protein powder: soy isoflavones ═ 1: 40; the weight ratio of the mixture A to the deionized water is as follows: mixture A: 1:5 of deionized water; standing at 25 deg.C for 30 min;
(2) adding whey protein isolate powder into the mixed solution obtained in the step (1), uniformly stirring, centrifuging and filtering, wherein the centrifugal rotating speed is 3000r/min, and the centrifugal time is 15min to obtain a mixed solution B; wherein the weight ratio of the whey protein isolate powder to the soybean protein isolate powder in the step (1) is as follows: whey protein isolate powder: isolated soy protein powder 1: 1;
(3) carrying out vacuum freeze drying on the mixed solution B, and screening to obtain powder with uniform particle size; pre-freezing at-20 deg.C for 2 hr before vacuum freeze drying; freeze-drying at-40 deg.C under 15MPa for 20 hr; the particle size of the powder obtained by screening is 0.1-0.45 mm;
(4) adding the freeze-dried powdery silicon dioxide into the powder obtained in the step (3), wherein the using amount of the powdery silicon dioxide is 1.5% of the weight of the powder obtained in the step (3), uniformly mixing, and adopting a three-dimensional motion mixer as a mixing mode of the silicon dioxide and the powder; and the rotating speed of the three-dimensional motion mixer is 15r/min, and the mixing time is 45min, so that the protein component is obtained.
Example 2
The preparation method of the protein component comprises the following steps:
(1) uniformly stirring and mixing the isolated soy protein powder and the soy isoflavone to obtain a mixture A, adding deionized water into the mixture A, and standing to obtain a mixed solution A; wherein the weight ratio of the soybean protein isolate powder to the soybean isoflavone is as follows: isolated soy protein powder: soy isoflavones ═ 1: 40; the weight ratio of the mixture A to the deionized water is as follows: mixture A: 1:5 of deionized water; standing at 10 deg.C for 30 min;
(2) adding whey protein isolate powder into the mixed solution obtained in the step (1), uniformly stirring, centrifuging and filtering, wherein the centrifugal rotating speed is 3000r/min, and the centrifugal time is 10min to obtain a mixed solution B; wherein the weight ratio of the whey protein isolate powder to the soybean protein isolate powder in the step (1) is as follows: whey protein isolate powder: isolated soy protein powder 2: 3;
(3) carrying out vacuum freeze drying on the mixed solution B, and screening to obtain powder with uniform particle size; pre-freezing at-20 deg.C for 2 hr before vacuum freeze drying; freeze-drying at-40 deg.C under 15MPa for 20 hr; the particle size of the powder obtained by screening is 0.1-0.45 mm;
(4) adding the freeze-dried powdery silicon dioxide into the powder obtained in the step (3), wherein the using amount of the powdery silicon dioxide is 1.5% of the weight of the powder obtained in the step (3), uniformly mixing, and adopting a three-dimensional motion mixer as a mixing mode of the silicon dioxide and the powder; and the rotating speed of the three-dimensional motion mixer is 10r/min, and the mixing time is 60min, so that the protein component is obtained.
Example 3
The preparation method of the protein component comprises the following steps:
(1) uniformly stirring and mixing the isolated soy protein powder and the soy isoflavone to obtain a mixture A, adding deionized water into the mixture A, and standing to obtain a mixed solution A; wherein the weight ratio of the soybean protein isolate powder to the soybean isoflavone is as follows: isolated soy protein powder: soy isoflavones ═ 1: 40; the weight ratio of the mixture A to the deionized water is as follows: mixture A: 1:5 of deionized water; standing at 40 deg.C for 30-60 min;
(2) adding whey protein isolate powder into the mixed solution obtained in the step (1), uniformly stirring, centrifuging and filtering, wherein the centrifugal rotating speed is 3000r/min, and the centrifugal time is 20min to obtain a mixed solution B; wherein the weight ratio of the whey protein isolate powder to the soybean protein isolate powder in the step (1) is as follows: whey protein isolate powder: isolated soy protein powder 1: 2;
(3) carrying out vacuum freeze drying on the mixed solution B, and screening to obtain powder with uniform particle size; pre-freezing at-20 deg.C for 2 hr before vacuum freeze drying; freeze-drying at-40 deg.C under 15MPa for 20 hr; the particle size of the powder obtained by screening is 0.1-0.45 mm;
(4) adding the freeze-dried powdery silicon dioxide into the powder obtained in the step (3), wherein the using amount of the powdery silicon dioxide is 1.5% of the weight of the powder obtained in the step (3), uniformly mixing, and adopting a three-dimensional motion mixer as a mixing mode of the silicon dioxide and the powder; and the rotating speed of the three-dimensional motion mixer is 20r/min, and the mixing time is 30min, so that the protein component is obtained.
Meanwhile, the application sets comparative examples 1 to 4, and specific comparative examples 1 to 4 are set as follows:
compared with the example 1, the weight ratio of the whey protein isolate powder to the soybean protein isolate powder in the step (2) is different, and the weight ratio of the whey protein isolate powder to the soybean protein isolate powder is as follows: whey protein isolate powder: isolated soy protein powder 1: 4;
compared with the example 1, the weight ratio of the whey protein isolate powder to the soybean protein isolate powder in the step (2) is different, and the weight ratio of the whey protein isolate powder to the soybean protein isolate powder is as follows: whey protein isolate powder: isolated soy protein powder 2: 1;
comparative example 3 compared with example 1, the weight ratio of the whey protein isolate powder to the soy protein isolate powder in step (2) is only different, and the weight ratio of the whey protein isolate powder to the soy protein isolate powder is: whey protein isolate powder: isolated soy protein powder 3: 2;
comparative example 4 compared with example 1, the weight ratio of the whey protein isolate powder to the soy protein isolate powder in step (2) was only different, and the weight ratio of the whey protein isolate powder to the soy protein isolate powder was: whey protein isolate powder: isolated soy protein powder 1: 5;
test example 1 analysis and evaluation of amino acid content
The test process comprises the following steps: and (3) analyzing the amino acid content of the soybean protein isolate and the whey protein isolate in different proportions by using an amino acid analyzer, and evaluating the amino acid according to an FAO/WHO mode. Amino Acid Scoring (AAS) was performed using the method recommended by FAO (1970), with reference to the amino acid pattern specified by FAO/WHO/UNU (1985) for standard reference amino acid content. The AAS formula is as follows:
TABLE 1 amino acid contents of examples and comparative examples (SPI: SI ═ 1:40)
Table 2 example amino acid scores
Table 3 comparative example amino acid scores
As can be seen from the above table, the essential amino acid percentages of examples 1-3 are all greater than 40%; the amino acid scores of examples 1-3 were all greater than 100. The percentage of essential amino acids and the amino acid score for examples 1-3 were all higher than for comparative examples 1-4. Thus, when the weight ratio of whey protein isolate to soy protein isolate is outside the ranges provided herein, there is a significant reduction in both the percentage of essential amino acids and the amino acid score of the protein fraction produced.
Example 4
The preparation method of the protein component comprises the following steps:
(1) uniformly stirring and mixing the isolated soy protein powder and the soy isoflavone to obtain a mixture A, adding deionized water into the mixture A, and standing to obtain a mixed solution A; wherein the weight ratio of the soybean protein isolate powder to the soybean isoflavone is as follows: isolated soy protein powder: soy isoflavones ═ 1: 40; the weight ratio of the mixture A to the deionized water is as follows: mixture A: 1:5 of deionized water; standing at 25 deg.C for 30 min;
(2) adding whey protein isolate powder into the mixed solution obtained in the step (1), uniformly stirring, centrifuging and filtering, wherein the centrifugal rotating speed is 3000r/min, and the centrifugal time is 15min to obtain a mixed solution B; wherein the weight ratio of the whey protein isolate powder to the soybean protein isolate powder in the step (1) is as follows: whey protein isolate powder: isolated soy protein powder 2: 3;
(3) carrying out vacuum freeze drying on the mixed solution B, and screening to obtain powder with uniform particle size; pre-freezing at-20 deg.C for 2 hr before vacuum freeze drying; freeze-drying at-40 deg.C under 15MPa for 20 hr; the particle size of the powder obtained by screening is 0.1-0.45 mm;
(4) adding the freeze-dried powdery silicon dioxide into the powder obtained in the step (3), wherein the using amount of the powdery silicon dioxide is 1.5% of the weight of the powder obtained in the step (3), uniformly mixing, and adopting a three-dimensional motion mixer as a mixing mode of the silicon dioxide and the powder; and the rotating speed of the three-dimensional motion mixer is 15r/min, and the mixing time is 30min, so that the protein component is obtained.
Example 5 compared with example 4, the weight ratio of the soy protein isolate powder to the soy isoflavones in step (1) is only different, and the weight ratio of the soy protein isolate powder to the soy isoflavones is: isolated soy protein powder: soy isoflavones ═ 1: 45, a first step of;
example 6 compared with example 4, the weight ratio of the soy protein isolate powder to the soy isoflavones in step (1) is only different, and the weight ratio of the soy protein isolate powder to the soy isoflavones is: isolated soy protein powder: soy isoflavones ═ 1: 50.
meanwhile, the application sets the comparative examples 5 to 6, and the specific comparative examples 5 to 6 are set as follows:
comparative example 5 compared with example 4, the weight ratio of the soy protein isolate powder to the soy isoflavones in step (1) is only different, and the weight ratio of the soy protein isolate powder to the soy isoflavones is: isolated soy protein powder: soy isoflavones ═ 1: 15;
comparative example 6 compared with example 4, the weight ratio of the soy protein isolate powder to the soy isoflavones in step (1) is only different, and the weight ratio of the soy protein isolate powder to the soy isoflavones is: isolated soy protein powder: soy isoflavones ═ 1: 55.
test example 2 comparative analysis of nitrite removal Rate from protein Module
Test standards: the% clearance of nitrite was calculated with reference to the method for measuring nitrite in food. The formula is as follows:
and (3) test results: as shown in table 4, the control group was compared with example 4 without adding only soy isoflavone, and the rest of the components and the preparation method were completely the same as example 4:
TABLE 4 nitrite removal rates for the examples and comparative examples
| Type of finished product | Nitrite content mg/kg | Clearance rate% |
| Example 4 | 9.3 | 66.43 |
| Example 5 | 6.6 | 76.17 |
| Example 6 | 7.5 | 72.92 |
| Comparative example 5 | 12.4 | 55.23 |
| Comparative example 6 | 15.3 | 44.76 |
| Control group | 27.7 | / |
As can be seen from the above table, the clearance rate of nitrite in the protein module prepared in the implementation range is more than 65%, and the clearance rate is high.
Example 7
The preparation method of the protein component comprises the following steps:
(1) uniformly stirring and mixing the isolated soy protein powder and the soy isoflavone to obtain a mixture A, adding deionized water into the mixture A, and standing to obtain a mixed solution A; wherein the weight ratio of the soybean protein isolate powder to the soybean isoflavone is as follows: isolated soy protein powder: soy isoflavones ═ 1: 40; the weight ratio of the mixture A to the deionized water is as follows: mixture A: 1:10 deionized water; standing at 25 deg.C for 30 min;
(2) adding whey protein isolate powder into the mixed solution obtained in the step (1), uniformly stirring, centrifuging and filtering, wherein the centrifugal rotating speed is 3000r/min, and the centrifugal time is 15min to obtain a mixed solution B; wherein the weight ratio of the whey protein isolate powder to the soybean protein isolate powder in the step (1) is as follows: whey protein isolate powder: isolated soy protein powder 2: 3;
(3) carrying out vacuum freeze drying on the mixed solution B, and screening to obtain powder with uniform particle size; pre-freezing at-20 deg.C for 2 hr before vacuum freeze drying; freeze-drying at-40 deg.C under 15MPa for 20 hr; the particle size of the powder obtained by screening is 0.1-0.45 mm;
(4) adding the freeze-dried powdery silicon dioxide into the powder obtained in the step (3), wherein the using amount of the powdery silicon dioxide is 0.8% of the weight of the powder obtained in the step (3), uniformly mixing, and adopting a three-dimensional motion mixer as a mixing mode of the silicon dioxide and the powder; and the rotating speed of the three-dimensional motion mixer is 15r/min, and the mixing time is 30min, so that the protein component is obtained.
Example 8 compared with example 7, the amount of the powdered silica used in step (4) was only different, and the amount of the powdered silica used was 1% by weight of the powder obtained in step (3);
example 9 compared with example 7, the amount of the powdered silica used in step (4) was different from that used in step (3), and the amount of the powdered silica used was 1.3% by weight of the powder obtained in step (3).
Meanwhile, the application sets the comparative examples 7 to 8, and the specific comparative examples 7 to 8 are set as follows:
comparative example 7 compared with example 7, the amount of powdered silica used in step (4) was only different, and the amount of powdered silica used was 1.5% by weight of the powder obtained in step (3); comparative example 8 compared with example 7, the amount of powdered silica used was different only in step (4), and the amount of powdered silica used was 0.6% by weight of the powder obtained in step (3).
Test example 3 analysis of angle of repose of protein Module
The testing process comprises the following steps: the angle of repose of the protein module was tested according to the following method: and (3) placing the watch glass under the funnel, adjusting the watch glass to enable the origin point of the watch glass to be vertical to the funnel, slowly adding the materials from the upper part of the funnel until the materials cannot be contained at the edge of the watch glass to form a regular cone, and stopping adding the materials. Measuring the height h of the material by using a ruler, measuring the outer diameter R of the watch glass, and calculating an angle of repose alpha which is arctan (h/R)/Pi; and (3) testing results: as shown in table 5
TABLE 5 angle of repose of protein modules
| Angle of repose ° | |
| Example 7 | 39.1 |
| Example 8 | 36.1 |
| Example 9 | 38.0 |
| Comparative example 7 | 41.0 |
| Comparative example 8 | 49.2 |
As can be seen from the above table, the protein modules within the practical range have an angle of repose < 40 ℃ which is superior to the comparative examples. The protein component in the implementation range has better fluidity, improves the material fluidity and is beneficial to the subsequent mixing and subpackaging process.
Test example 4 evaluation of the reconstitution Properties of protein Components to be tested and osmotic pressure test
The test process comprises the following steps: the osmotic pressures of the protein modules prepared in finished examples 1-9 were measured using an osmometer, respectively; the protein assemblies prepared in examples 1, 2 and 3 were taken, respectively, according to the following 1: 6, dissolving in water at 30, 50 and 70 ℃.
And (3) test results: the results are shown in tables 6 and 7.
TABLE 6 osmotic pressure (mOsmol/kg) of protein modules at different rehydration ratios
TABLE 7 reconstitution results of protein modules at different water temperatures
As can be seen from tables 6 and 7, 1:5 to 1: 7, the rehydration pressure is lower than the osmotic pressure during the reconstitution, the protein component prepared by the method belongs to a hypotonic solution, the enteral nutrition preparation of the hypotonic solution can prevent and relieve intolerance symptoms of diarrhea, abdominal distension, nausea, vomiting and the like of a patient, the non-physiological transfer of body fluid and electrolyte is avoided, and the lower the solution rolling osmotic pressure in the stomach, the faster the speed of movement to the intestine and the shorter the time for digestion and absorption by the intestine; the protein component prepared by the method has a good dissolving effect at 50-70 ℃.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (9)
1. A method for preparing a protein module, comprising the steps of:
(1) uniformly stirring and mixing the isolated soy protein powder and the soy isoflavone to obtain a mixture A, adding deionized water into the mixture A, and standing to obtain a mixed solution A;
(2) adding whey protein isolate powder into the mixed solution A obtained in the step (1), uniformly stirring, and carrying out centrifugal filtration to obtain mixed solution B;
(3) carrying out vacuum freeze drying on the mixed solution B, and screening to obtain powder with uniform particle size;
(4) and (4) adding powdery silicon dioxide into the powder obtained in the step (3), and uniformly mixing to obtain the protein component.
2. The method for preparing a protein assembly according to claim 1, wherein the weight ratio of the soy protein isolate powder to the soy isoflavones in step (1) is: isolated soy protein powder: soy isoflavones ═ 1: (40-50).
3. The method of preparing a protein assembly according to claim 1, wherein in step (1), the weight ratio of mixture a to deionized water is: mixture A: deionized water as 1, (5-10); standing at 10-40 deg.C for 30-60 min.
4. The method of preparing a protein assembly as set forth in claim 1, wherein the whey protein isolate of step (2) and the soy protein isolate of step (1) are present in a weight ratio of: whey protein isolate powder: isolated soy protein powder ═ 1-2: (2-3).
5. The method for preparing a protein module according to claim 1, wherein in the step (3), the protein module is pre-frozen at-20 ℃ for 2 hours before the vacuum freeze-drying; freeze-drying at-40 deg.C under 15MPa for 20 hr; the particle size of the powder obtained by screening is 0.1-0.45 mm.
6. The method of preparing a protein assembly according to claim 1, wherein in the step (4), the amount of the powdered silica is 0.8 to 1.3% by weight based on the weight of the powder obtained in the step (3).
7. The method for preparing a protein assembly according to claim 1, wherein in the step (4), the silica and the powder are mixed by using a three-dimensional motion mixer; the rotating speed of the three-dimensional motion mixer is 10-20r/min, and the mixing time is 30-60 min.
8. A protein module produced by the method of producing a protein module according to any one of claims 1 to 7.
9. The protein module of claim 8, wherein the protein module has an essential amino acid content percentage of > 40%, a nitrite removal rate of 65% or greater, and an angle of repose of < 40 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110397585.5A CN113080469A (en) | 2021-04-13 | 2021-04-13 | Preparation method of protein component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110397585.5A CN113080469A (en) | 2021-04-13 | 2021-04-13 | Preparation method of protein component |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113080469A true CN113080469A (en) | 2021-07-09 |
Family
ID=76677000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110397585.5A Pending CN113080469A (en) | 2021-04-13 | 2021-04-13 | Preparation method of protein component |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113080469A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088850A (en) * | 2022-07-04 | 2022-09-23 | 江苏西宏生物医药有限公司 | Liquid protein component and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005079602A1 (en) * | 2004-01-23 | 2005-09-01 | Larena | Food supplement composition and use thereof |
| CN101181069A (en) * | 2007-11-30 | 2008-05-21 | 天津科技大学 | Complex nutrition albumen powder for preventing women's osteosporosis after menopause |
| CN102630947A (en) * | 2012-05-07 | 2012-08-15 | 南京中科药业有限公司 | Production method of low-molecular-weight nutritional protein powder |
| CN103271166A (en) * | 2013-06-08 | 2013-09-04 | 山东省高唐蓝山集团总公司 | Soybean whey composite powder and preparation method thereof |
| CN107960523A (en) * | 2017-09-15 | 2018-04-27 | 曹捷 | A kind of health-nutrition albumen ice cream of sepg whey albumen and soybean protein isolate |
| CN109770367A (en) * | 2019-03-01 | 2019-05-21 | 汤臣倍健股份有限公司 | A kind of albumen powder and preparation method thereof |
-
2021
- 2021-04-13 CN CN202110397585.5A patent/CN113080469A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005079602A1 (en) * | 2004-01-23 | 2005-09-01 | Larena | Food supplement composition and use thereof |
| CN101181069A (en) * | 2007-11-30 | 2008-05-21 | 天津科技大学 | Complex nutrition albumen powder for preventing women's osteosporosis after menopause |
| CN102630947A (en) * | 2012-05-07 | 2012-08-15 | 南京中科药业有限公司 | Production method of low-molecular-weight nutritional protein powder |
| CN103271166A (en) * | 2013-06-08 | 2013-09-04 | 山东省高唐蓝山集团总公司 | Soybean whey composite powder and preparation method thereof |
| CN107960523A (en) * | 2017-09-15 | 2018-04-27 | 曹捷 | A kind of health-nutrition albumen ice cream of sepg whey albumen and soybean protein isolate |
| CN109770367A (en) * | 2019-03-01 | 2019-05-21 | 汤臣倍健股份有限公司 | A kind of albumen powder and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 付有利: "《现代豆制品加工技术》", 31 October 2011, 科学技术文献出版社 * |
| 师景双等: "银杏黄酮、大豆异黄酮对低温香肠中亚硝酸钠残留量的影响", 《肉类工业》 * |
| 柴莎莎等: "针对不同人群的大豆蛋白粉的研制", 《农业机械》 * |
| 赵世亮: "《复合包装基础知识与常见问题的分析处理》", 30 April 2019, 文化发展出版社 * |
| 陈秋丽等: "葡多酚、大豆异黄酮和大豆皂苷对亚硝酸盐的清除作用", 《中国卫生检验杂志》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088850A (en) * | 2022-07-04 | 2022-09-23 | 江苏西宏生物医药有限公司 | Liquid protein component and preparation method thereof |
| CN115088850B (en) * | 2022-07-04 | 2023-09-05 | 江苏西宏生物医药有限公司 | Liquid protein assembly and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS6133531B2 (en) | ||
| CN108294112B (en) | Infant formula with optimized protein and amino acid patterns and preparation method thereof | |
| CN111345358A (en) | Child formula goat milk powder rich in lactophospholipid and preparation method thereof | |
| CN113080469A (en) | Preparation method of protein component | |
| CN112868794A (en) | Old-age type complementary food nutrition bag rich in hypoallergenic heterologous immune active peptide and preparation method thereof | |
| CN111296583A (en) | Milk powder for enhancing immunity and preparation method thereof | |
| EP4223137A1 (en) | Whey protein composition, and preparation method therefor and use thereof | |
| CN112715672A (en) | Oligosaccharide mother-emulsified infant formula milk and preparation method thereof | |
| CN101052308A (en) | Method for stabilizing and preventing coagulation of proteins in milk | |
| CN113841740A (en) | Sialic acid-containing infant formula milk powder and preparation method thereof | |
| CN113598363A (en) | Special medical-purpose total-nutrient formula food for cancer-related fatigue | |
| CN105639461A (en) | Supplementary food nutritional supplement and preparation method thereof | |
| CN113678898A (en) | Milk powder beneficial to development and growth of children and preparation method thereof | |
| CN114128763B (en) | Vitamin D 3 Nutrient supplement and preparation method and application thereof | |
| CN116138322A (en) | Cow and sheep milk-based infant formula milk powder added with sheep milk fat globule membrane and preparation method thereof | |
| US20050089608A1 (en) | Biological method of obtaining a food preparation with a base of haem iron, as well as the food preparation obtained by implementing the method | |
| CN110663956A (en) | Postoperative rehabilitation formula powder and preparation method thereof | |
| CN110521938A (en) | A kind of nourishing rice flour for babies and preparation method thereof | |
| CN109588569A (en) | A kind of animal protein-free source pig daily ration and its application using fermented bean dregs preparation | |
| CN112088986B (en) | Water-soluble milk powder for suckling pigs and preparation method thereof | |
| CN115088850B (en) | Liquid protein assembly and preparation method thereof | |
| CN111493152A (en) | Milk powder for preventing children anorexia and preparation method thereof | |
| CN111264673B (en) | Ice cream powder and preparation method thereof | |
| KR20180057913A (en) | Fruit drink containing protein and preparing method of the same | |
| CN117179239A (en) | Preparation method of instant selenium-enriched soybean milk powder |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210709 |
|
| RJ01 | Rejection of invention patent application after publication |