CN113207998A - Preparation method and application of vegetable protein powder with low FODMAPs (FODMAPs) - Google Patents
Preparation method and application of vegetable protein powder with low FODMAPs (FODMAPs) Download PDFInfo
- Publication number
- CN113207998A CN113207998A CN202110546578.7A CN202110546578A CN113207998A CN 113207998 A CN113207998 A CN 113207998A CN 202110546578 A CN202110546578 A CN 202110546578A CN 113207998 A CN113207998 A CN 113207998A
- Authority
- CN
- China
- Prior art keywords
- protein powder
- protein
- plant
- fodmaps
- plant protein
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 108010082495 Dietary Plant Proteins Proteins 0.000 title abstract description 5
- 235000018102 proteins Nutrition 0.000 claims abstract description 87
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 87
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 87
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 38
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 38
- 238000002156 mixing Methods 0.000 claims abstract description 31
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 27
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 15
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims abstract description 15
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims abstract description 15
- 235000009120 camo Nutrition 0.000 claims abstract description 15
- 235000005607 chanvre indien Nutrition 0.000 claims abstract description 15
- 239000011487 hemp Substances 0.000 claims abstract description 15
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 14
- 239000007864 aqueous solution Substances 0.000 claims abstract description 14
- 239000002131 composite material Substances 0.000 claims abstract description 14
- 239000006041 probiotic Substances 0.000 claims abstract description 14
- 235000018291 probiotics Nutrition 0.000 claims abstract description 14
- 235000020234 walnut Nutrition 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 11
- 240000007049 Juglans regia Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 14
- 241000186000 Bifidobacterium Species 0.000 claims description 12
- 241000186660 Lactobacillus Species 0.000 claims description 9
- 229940039696 lactobacillus Drugs 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 108091005658 Basic proteases Proteins 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000013376 functional food Nutrition 0.000 claims description 3
- 230000010355 oscillation Effects 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 235000021120 animal protein Nutrition 0.000 abstract description 4
- 239000002366 mineral element Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 235000015872 dietary supplement Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 description 21
- 230000035622 drinking Effects 0.000 description 14
- 241000758789 Juglans Species 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 7
- 238000009472 formulation Methods 0.000 description 7
- 235000015203 fruit juice Nutrition 0.000 description 7
- 210000001035 gastrointestinal tract Anatomy 0.000 description 7
- 235000020166 milkshake Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 238000004108 freeze drying Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000002551 irritable bowel syndrome Diseases 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 229920005862 polyol Polymers 0.000 description 2
- 150000003077 polyols Chemical class 0.000 description 2
- 235000021075 protein intake Nutrition 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009900 Colitis ulcerative Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000004262 Food Hypersensitivity Diseases 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 201000006704 Ulcerative Colitis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of plant protein powder with low FODMAPs, which comprises the following steps: s1: mixing industrial hemp protein powder, walnut protein powder and pumpkin seed protein powder to obtain protein powder; s2: then adding the protein powder and the composite probiotics into water, and uniformly mixing by ultrasonic stirring to obtain a plant protein powder aqueous solution; s3: and (3) placing the aqueous solution of the plant protein powder in a vacuum freeze dryer for drying to obtain the plant protein powder with low FODMAPs. The vegetable protein has rich vitamins and mineral elements, higher safety and less harmful substances, can improve the immunity of the organism, and is a better dietary supplement. Compared with animal protein and microbial protein, the plant protein has wide source and low cost. In addition, the whole plant formula is a good choice for diabetics, and can provide high-quality protein required by the body on one hand and keep the blood sugar stable on the other hand.
Description
Technical Field
The invention relates to the technical field of plant protein powder, in particular to a preparation method and application of plant protein powder with low FODMAPs.
Background
FODMAPs refer to fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, and are short-chain carbohydrates that are difficult to digest and absorb through the gastrointestinal tract. Short chain carbohydrates in foods include oligosaccharides, disaccharides, monosaccharides, and polyols, among others, which are difficult to digest or absorb in the small intestine. At present, compared with normal diet, the diet with low FODMAPs can improve gastrointestinal dysfunction symptoms such as abdominal pain, abdominal distension, diarrhea, defecation habit and the like of patients with ulcerative colitis and relieve anxiety and depression states. Most people develop food allergy symptoms mainly caused by protein components in food, and Irritable Bowel Syndrome (IBS) is a typical allergic gastrointestinal disease. Some patients choose to avoid high protein intake in their diets in order to alleviate gastrointestinal symptoms, but this may lead to imbalanced dietary structure and even malnutrition.
Therefore, the preparation of high-quality protein powder with low sensitivity and low FODMAPs becomes a possible effective means.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the defects in the prior art, the invention provides a preparation method and application of plant protein powder with low FODMAPs.
The technical scheme is as follows: in order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of plant protein powder with low FODMAPs comprises the following steps:
s1: mixing industrial hemp protein powder, walnut protein powder and pumpkin seed protein powder to obtain protein powder;
s2: then adding the protein powder and the composite probiotics into water, and uniformly mixing by ultrasonic stirring to obtain a plant protein powder aqueous solution;
s3: and (3) placing the aqueous solution of the plant protein powder in a vacuum freeze dryer for drying to obtain the plant protein powder with low FODMAPs.
Preferably, the composite probiotics are lactic acid bacteria and bifidobacteria according to the mass ratio (1-3): 1.
Preferably, the composite probiotics are lactic acid bacteria and bifidobacteria according to the mass ratio of 2: 1.
Preferably, the mass of the protein powder and the composite probiotics is (16-25): 1.
preferably, the mass of the protein powder and the composite probiotics is 20.5: 1.
preferably, the preparation method of the pumpkin seed protein powder comprises the following steps:
the method comprises the following steps: shelling pumpkin seeds, then sending the pumpkin seeds into an oil press for oil pressing, and then adding ethanol for extraction to obtain an extract liquor;
step two: feeding the extract obtained in the step one into sodium dodecyl sulfate, adding the extract while stirring, then performing ultrasonic oscillation treatment with the ultrasonic power of 100-;
step three: mixing the degreased filtrate with cellulase according to the weight ratio of 8:1, then adding alkaline protease, performing enzymolysis for 1-3h, then filtering, and finally freezing at-5 ℃ to obtain the pumpkin seed protein powder.
An application of plant protein powder with low FODMAPs in functional food.
The vegetable protein has rich vitamins and mineral elements, high safety and less harmful substances, can improve the immunity of the organism, and is a good dietary supplement. Compared with animal protein and microbial protein, the plant protein has wide source and low cost. In addition, the whole plant formula is a good choice for diabetics, and can provide high-quality protein required by the body on one hand and keep the blood sugar stable on the other hand.
The industrial hemp protein, walnut protein and pumpkin seed protein can provide all 22 amino acids including 9 essential amino acids required by the body. Industrial hemp protein is a good substitute for meat protein consumption, contains more protein per gram than any meat, and does not contain cholesterol. The amino acid composition ratio in the industrial hemp protein is reasonable, the titer is balanced, and the industrial hemp protein is called as 'high-quality complete protein' by nutriologists. The industrial hemp protein has the functions of improving the immunologic function of human bodies, improving anemia symptoms, regulating blood fat and blood sugar levels and the like, and is a high-quality plant protein resource. The content of protein in the walnut kernel reaches 17% -27%, and the digestibility and the net protein ratio of the walnut protein are higher than those of other common proteins. Meanwhile, the walnut protein has the nutritional value close to that of animal protein, contains 18 amino acids, is rich in 8 amino acids necessary for human bodies, and is a high-quality plant protein with balanced nutrition. The protein content of the pumpkin seeds reaches 30-40 percent, particularly the protein content of the degreased pumpkin seeds reaches 66 percent, which is higher than that of the soybean (48 percent) rich in protein. In addition, the pumpkin seed protein also contains amino acids necessary for human life activities, and the proportion of the necessary amino acids is similar to the composition pattern of the amino acids required by human bodies. More importantly, the pumpkin seed protein does not contain substances harmful to human bodies, and the safety is high.
The invention has the following beneficial effects:
the vegetable protein has rich vitamins and mineral elements, high safety and less harmful substances, can improve the immunity of the organism, and is a good dietary supplement. Compared with animal protein and microbial protein, the plant protein has wide source and low cost. In addition, the whole plant formula is a good choice for diabetics, and can provide high-quality protein required by the body on one hand and keep the blood sugar stable on the other hand. The low FODMAPs protein powder has the advantages of high safety, low allergy and the like, and can effectively relieve health problems such as intestinal discomfort. In addition, the lactobacillus and the bifidobacterium added in the formula can ferment oligosaccharide to generate short-chain fatty acid such as lactic acid, acetic acid and the like, so that the pH value of the intestinal tract is reduced, the growth of harmful bacteria is inhibited, the intestinal tract peristalsis is stimulated, the retention time of excrement in the intestinal tract is shortened, the opportunity that harmful ingredients in the intestinal tract are absorbed by the intestinal tract is greatly reduced, constipation is prevented, and the absorption of the large intestine to mineral elements such as calcium, magnesium and the like is improved, thereby protecting the intestinal tract.
Detailed Description
A preparation method of plant protein powder with low FODMAPs comprises the following steps:
s1: mixing industrial hemp protein powder, walnut protein powder and pumpkin seed protein powder to obtain protein powder;
s2: then adding the protein powder and the composite probiotics into water, and uniformly mixing by ultrasonic stirring to obtain a plant protein powder aqueous solution;
s3: and (3) placing the aqueous solution of the plant protein powder in a vacuum freeze dryer for drying to obtain the plant protein powder with low FODMAPs.
The composite probiotics of the embodiment are lactic acid bacteria and bifidobacteria according to the mass ratio (1-3): 1.
The weight of the protein powder and the composite probiotics in the embodiment is (16-25): 1.
the preparation method of the pumpkin seed protein powder comprises the following steps:
the method comprises the following steps: shelling pumpkin seeds, then sending the pumpkin seeds into an oil press for oil pressing, and then adding ethanol for extraction to obtain an extract liquor;
step two: feeding the extract obtained in the step one into sodium dodecyl sulfate, adding the extract while stirring, then performing ultrasonic oscillation treatment with the ultrasonic power of 100-;
step three: mixing the degreased filtrate with cellulase according to the weight ratio of 8:1, then adding alkaline protease, performing enzymolysis for 1-3h, then filtering, and finally freezing at-5 ℃ to obtain the pumpkin seed protein powder.
The application of the plant protein powder with low FODMAPs in the embodiment in functional food.
Adding 10g of the prepared protein powder into 200g of the water solution, mixing well and drinking, or mixing with fruit juice or milk shake for drinking.
TABLE 1 formulation and drying conditions
The first embodiment is as follows:
(1) the preparation method comprises the following steps: adding 15.0g of industrial hemp protein powder, 12.0g of walnut protein powder, 16.0g of pumpkin seed protein powder, 1.7g of lactobacillus and 0.9g of bifidobacterium into 57.0g of water, and uniformly mixing by ultrasonic stirring to obtain an aqueous solution of plant protein powder; placing the mixture in a vacuum freeze drier for freeze drying for 5.0h at the temperature of minus 40 ℃ to obtain the protein powder mixture with low FODMAPs.
TABLE 2 formulation and drying conditions
(2) Edible method
Adding 10g of the protein powder prepared in the step (1) into 200g of the water solution, mixing uniformly and drinking, and optionally mixing with fruit juice or milk shake for drinking.
Example two:
(1) preparation method
Adding 12.5g of industrial hemp protein powder, 7.5g of walnut protein powder, 15.0g of pumpkin seed protein powder, 1.3g of lactobacillus and 0.8g of bifidobacterium into 65.0g of water, and ultrasonically stirring and uniformly mixing to obtain an aqueous solution of plant protein powder; placing the mixture in a vacuum freeze drier for freeze drying for 4.0h at the temperature of minus 60 ℃ to obtain the protein powder mixture with low FODMAPs.
TABLE 3 formulation and drying conditions
(2) Edible method
Adding 10g of the protein powder prepared in the step (1) into 200g of the water solution, mixing uniformly and drinking, and optionally mixing with fruit juice or milk shake for drinking.
Example three:
(1) preparation method
Adding 12.5g of industrial hemp protein powder, 8.3g of walnut protein powder, 12.2g of pumpkin seed protein powder, 1.1g of lactobacillus and 0.7g of bifidobacterium into 67.0g of water, and uniformly mixing by ultrasonic stirring to obtain an aqueous solution of plant protein powder; placing the mixture in a vacuum freeze drier for freeze drying for 8.0h at the temperature of minus 30 ℃ to obtain the protein powder mixture with low FODMAPs.
TABLE 4 formulation and drying conditions
(2) Edible method
Adding 10g of the protein powder prepared in the step (1) into 200g of the water solution, mixing uniformly and drinking, and optionally mixing with fruit juice or milk shake for drinking.
Example four:
(1) preparation method
Adding 10.0g of industrial hemp protein powder, 6.0g of walnut protein powder, 10.0g of pumpkin seed protein powder, 1.1g of lactobacillus and 0.5g of bifidobacterium into 74.0g of water, and uniformly mixing by ultrasonic stirring to obtain an aqueous solution of plant protein powder; placing the mixture in a vacuum freeze drier for freeze drying for 6.0h at the temperature of minus 50 ℃ to obtain the protein powder mixture with low FODMAPs.
TABLE 5 formulation and drying conditions
(2) Edible method
Adding 10g of the protein powder prepared in the step (1) into 200g of the water solution, mixing uniformly and drinking, and optionally mixing with fruit juice or milk shake for drinking.
Example five:
(1) preparation method
Adding 8.7g of industrial hemp protein powder, 6.8g of walnut protein powder, 9.5g of pumpkin seed protein powder, 0.9g of lactobacillus and 0.4g of bifidobacterium into 75.0g of water, and uniformly mixing by ultrasonic stirring to obtain an aqueous solution of plant protein powder; placing the mixture in a vacuum freeze drier for freeze drying for 6.0h at the temperature of minus 40 ℃ to obtain the protein powder mixture with low FODMAPs.
TABLE 6 formulation and drying conditions
(2) Edible method
Adding 10g of the protein powder prepared in the step (1) into 200g of the water solution, mixing uniformly and drinking, and optionally mixing with fruit juice or milk shake for drinking.
Example six:
(1) preparation method
Adding 7.5g of industrial hemp protein powder, 5.0g of walnut protein powder, 7.5g of pumpkin seed protein powder, 0.8g of lactobacillus and 0.4g of bifidobacterium into 80.0g of water, and uniformly mixing by ultrasonic stirring to obtain an aqueous solution of plant protein powder; placing the mixture in a vacuum freeze drier for freeze drying for 10.0h at the temperature of minus 30 ℃ to obtain the protein powder mixture with low FODMAPs.
TABLE 7 formulation and drying conditions
(2) Edible method
Adding 10g of the protein powder prepared in the step (1) into 200g of the water solution, mixing uniformly and drinking, and optionally mixing with fruit juice or milk shake for drinking.
The above description is only of the preferred embodiments of the present invention, and it should be noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention and these are intended to be within the scope of the invention.
Claims (7)
1. A preparation method of plant protein powder with low FODMAPs is characterized by comprising the following steps:
s1: mixing industrial hemp protein powder, walnut protein powder and pumpkin seed protein powder to obtain protein powder;
s2: then adding the protein powder and the composite probiotics into water, and uniformly mixing by ultrasonic stirring to obtain a plant protein powder aqueous solution;
s3: and (3) placing the aqueous solution of the plant protein powder in a vacuum freeze dryer for drying to obtain the plant protein powder with low FODMAPs.
2. The method for preparing the plant protein powder with low FODMAPs as claimed in claim 1, wherein the composite probiotics are lactobacillus and bifidobacterium according to the mass ratio of (1-3): 1.
3. The method for preparing the plant protein powder with low FODMAPs as claimed in claim 2, wherein the composite probiotics are lactobacillus and bifidobacterium according to the mass ratio of 2: 1.
4. The method for preparing the plant protein powder with low FODMAPs as claimed in claim 1, wherein the mass of the protein powder and the composite probiotics is (16-25): 1.
5. the method for preparing plant protein powder with low FODMAPs as claimed in claim 4, wherein the mass of the protein powder and the composite probiotics is 20.5: 1.
6. the method for preparing plant protein powder with low FODMAPs as claimed in claim 1, wherein the preparation method of the pumpkin seed protein powder is as follows:
the method comprises the following steps: shelling pumpkin seeds, then sending the pumpkin seeds into an oil press for oil pressing, and then adding ethanol for extraction to obtain an extract liquor;
step two: feeding the extract obtained in the step one into sodium dodecyl sulfate, adding the extract while stirring, then performing ultrasonic oscillation treatment with the ultrasonic power of 100-;
step three: mixing the degreased filtrate with cellulase according to the weight ratio of 8:1, then adding alkaline protease, performing enzymolysis for 1-3h, then filtering, and finally freezing at-5 ℃ to obtain the pumpkin seed protein powder.
7. An application of plant protein powder with low FODMAPs in functional food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110546578.7A CN113207998A (en) | 2021-05-19 | 2021-05-19 | Preparation method and application of vegetable protein powder with low FODMAPs (FODMAPs) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110546578.7A CN113207998A (en) | 2021-05-19 | 2021-05-19 | Preparation method and application of vegetable protein powder with low FODMAPs (FODMAPs) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113207998A true CN113207998A (en) | 2021-08-06 |
Family
ID=77093130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110546578.7A Pending CN113207998A (en) | 2021-05-19 | 2021-05-19 | Preparation method and application of vegetable protein powder with low FODMAPs (FODMAPs) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113207998A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107280014A (en) * | 2017-08-02 | 2017-10-24 | 安徽金源药业有限公司 | It is a kind of to promote the compound probiotic protein powder of Instestinal motility |
| CN108208304A (en) * | 2018-01-16 | 2018-06-29 | 张明焕 | A kind of preparation method of instant pumpkin albumen powder |
| US20200236966A1 (en) * | 2019-01-28 | 2020-07-30 | Avena Nordic Grain Oy | Process for producing a plant protein ingredient |
| CN111838400A (en) * | 2020-08-05 | 2020-10-30 | 江南大学 | Method for improving solubility of dual-hydrophobic protein |
| CN112772768A (en) * | 2021-02-02 | 2021-05-11 | 黑龙江品臣科技有限公司 | Preparation process of fructus cannabis protein powder |
-
2021
- 2021-05-19 CN CN202110546578.7A patent/CN113207998A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107280014A (en) * | 2017-08-02 | 2017-10-24 | 安徽金源药业有限公司 | It is a kind of to promote the compound probiotic protein powder of Instestinal motility |
| CN108208304A (en) * | 2018-01-16 | 2018-06-29 | 张明焕 | A kind of preparation method of instant pumpkin albumen powder |
| US20200236966A1 (en) * | 2019-01-28 | 2020-07-30 | Avena Nordic Grain Oy | Process for producing a plant protein ingredient |
| CN111838400A (en) * | 2020-08-05 | 2020-10-30 | 江南大学 | Method for improving solubility of dual-hydrophobic protein |
| CN112772768A (en) * | 2021-02-02 | 2021-05-11 | 黑龙江品臣科技有限公司 | Preparation process of fructus cannabis protein powder |
Non-Patent Citations (4)
| Title |
|---|
| STAUDACHER HEIDI M等: "Gut microbiota associations with diet in irritable bowel syndrome and the effect of low FODMAP diet and probiotics", 《CLINICAL NUTRITION》 * |
| 倪紫微等: "低FODMAP饮食对溃疡性结肠炎患者肠易激综合征样症状的影响", 《河南医学研究》 * |
| 杨强等: "《胃肠道疾病中西医实用手册》", 28 February 2015, 人民军医出版社 * |
| 董原等: "南瓜籽蛋白的提取分离及性质研究", 《粮油加工》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106213495A (en) | Wt .-loss type meal replacement powder and preparation method thereof | |
| CN111084389A (en) | Dietary fiber composite powder and preparation method thereof | |
| CN103918965A (en) | Physical fatigue alleviating beverage | |
| EP2047760A1 (en) | Oral composition enabling increased absorption of cryptoxanthin | |
| CN103815282A (en) | Preparation method for sea cucumber wheaten food | |
| CN106805221A (en) | Fat-reducing nutritional intervention generation meal nutrition bar | |
| CN107927512A (en) | A kind of oligopeptide weight losing meal-replacing solid beverage | |
| CN104522392A (en) | Preparation method of Chinese herbal medicine additive for pigs | |
| CN105639530A (en) | Making method for steamed potato buns | |
| CN110122744A (en) | A kind of quinoa nutrient powder and preparation method thereof | |
| CN105519802A (en) | Preparation method of food-calling puffing fermented creep feed for piggies | |
| CN111743000A (en) | Composite peptide composition and preparation method and application thereof | |
| CN106879902A (en) | Barley seedling powder solid beverage with and preparation method thereof | |
| CN108308621A (en) | A kind of weight losing meal-replacing powder rich in rice oligopeptide | |
| CN105341300A (en) | Health-care candies suitable for children to eat | |
| CN105795149A (en) | Piglet milk powder with high nutrition and high absorbability and preparation method thereof | |
| CN115590069A (en) | Composition containing pea peptide and preparation method and application thereof | |
| KR101902313B1 (en) | Composition of baby food and nourishing food for pet | |
| CN113207998A (en) | Preparation method and application of vegetable protein powder with low FODMAPs (FODMAPs) | |
| CN1764463A (en) | Food for improving clinical conditions capable of lowering the concentration of low-molecular weight nitrogen-containing compounds in blood | |
| JP3935490B2 (en) | Soymilk kefir and method for producing the same | |
| CN105639612A (en) | Making method for potato vermicelli | |
| CN106689756A (en) | Feed additive capable of improving appetite and digestive function of weaned piglet as well as preparation method and application thereof | |
| CN106993726A (en) | A kind of pollution-free layer feed containing herbal component and preparation method thereof | |
| CN106937711A (en) | A kind of feed for preventing and treating hydropsy for baby pigs 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210806 |
|
| RJ01 | Rejection of invention patent application after publication |