CN113875939A - Soybean protein powder with high satiety dietary fiber and preparation method thereof - Google Patents
Soybean protein powder with high satiety dietary fiber and preparation method thereof Download PDFInfo
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- CN113875939A CN113875939A CN202111112913.9A CN202111112913A CN113875939A CN 113875939 A CN113875939 A CN 113875939A CN 202111112913 A CN202111112913 A CN 202111112913A CN 113875939 A CN113875939 A CN 113875939A
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- 230000036186 satiety Effects 0.000 title claims abstract description 23
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Mycology (AREA)
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- Agronomy & Crop Science (AREA)
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to soybean protein powder with high satiety dietary fiber and a preparation method thereof.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to soybean protein powder with high satiety dietary fiber and a preparation method thereof.
Background
The edible protein powder has the advantages of enhancing immunologic function, enhancing bone growth, reducing skin wrinkles, being beneficial to the health of a cardiovascular system and the like, but the long-term dependence on the protein powder for maintaining the organism vitality can reduce the functions of intestines and stomach and the organism resistance, the excessive consumption of the protein powder can increase the kidney burden and cause the renal function to be reduced, and when the protein powder is taken, cardiovascular and cerebrovascular diseases are easily caused. The dietary fiber is carbohydrate which can not be digested by human body and can not provide energy, but the dietary fiber has the function of regulating the digestion and absorption of intestines and stomach and is very important for maintaining the health of human body. At present, dietary fiber and protein powder are often mixed, on one hand, excessive intake of the protein powder can be avoided, and on the other hand, the gastrointestinal function can be prevented from being reduced.
The prior dietary fibers are not subjected to activation treatment, so that the physiological function is poor, after the dietary fibers enter a human body, surface groups of the dietary fibers are combined with mineral elements, and the mineral metabolism balance in the human body is influenced by excessive intake of the dietary fibers.
Disclosure of Invention
The invention aims to provide soybean protein powder with high satiety dietary fiber and a preparation method thereof, and aims to solve the problem that various dietary fibers in the existing protein powder are not subjected to activation treatment in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a soybean protein powder of high satiety dietary fiber is characterized in that: the food comprises 64-87 parts by weight of protein powder base material, 93-117 parts by weight of dietary fiber, 0.5-1 part by weight of silicon dioxide, 0.4-0.6 part by weight of trace elements and 0.8-1 part by weight of xylitol.
Preferably, the trace elements comprise, by mass, 1-3 parts of iodine, 20-50 parts of zinc, 0.5-0.7 part of selenium, 15-30 parts of copper, 0.75-2.5 parts of molybdenum, 0.5-2 parts of chromium, 0.02-0.04 part of cobalt and 15-20 parts of iron.
Preferably, the dietary fiber comprises water-insoluble fiber and water-soluble fiber.
Preferably, the particle size of the silicon dioxide is 800-100 nm.
A preparation method of soybean protein powder with high satiety dietary fiber comprises the following steps:
the method comprises the following steps: screening soybeans which are not mildewed, are not wormhole and are plump in particles by utilizing liquid buoyancy, and then cleaning and drying the selected soybeans;
step two: feeding the dried soybeans into a peeling separator for peeling, and crushing the soybeans by using a crusher after peeling is finished to obtain bean cotyledons;
step three: cold pressing and degreasing the bean cotyledon to obtain bean cakes, and then crushing the bean cakes by using a crusher to obtain a protein powder base material;
step four: adding dietary fiber into a sodium hydroxide solution with the pH value of 1-2, stirring, adding dilute hydrochloric acid for neutralization after 30min, keeping the environment temperature at 0-5 ℃, filtering out the dietary fiber, heating pure water to 85-90 ℃, adding the dietary fiber into the pure water, stirring, adding trace elements, stirring, and drying and crushing after 40min to obtain activated dietary fiber;
step five: adding silicon dioxide into the protein powder base material, stirring, then adding activated dietary fiber and xylitol, continuing stirring, and obtaining the soybean protein powder with high satiety dietary fiber after uniformly stirring.
Preferably, in the first step, when screening soybeans, sodium chloride is first added into water and the mixture is prepared to have a density of 1.28g/cm3And (3) pouring the soybeans into the detection liquid, soaking for 2-3 hours, removing floating soybeans, and obtaining the remaining soybeans which are mildewless, moth-free and plump-grained soybeans.
Preferably, the particle size of the protein powder base material is less than 100um, and the particle size of the activated dietary fiber is less than 120 um.
Preferably, in the fourth step, when the dietary fiber is subjected to activation treatment, the dietary fiber is firstly decolorized, the dietary fiber is added into hydrogen peroxide, then the hydrogen peroxide is heated to 40-45 ℃ for 40 minutes to complete the decolorization of the dietary fiber, and then the decolorization of the dietary fiber is rinsed and filtered to obtain the colorless dietary fiber.
Compared with the prior art, the invention has the beneficial effects that:
dietary fiber is added into the protein powder base material, the dietary fiber can be full, the intake of the protein powder by a human body can be further reduced, and then the dietary fiber is subjected to functional activation by adding trace elements into the dietary fiber, so that the dietary fiber can be prevented from influencing the mineral metabolism balance in the human body, and the trace elements lacking in the human body can be supplemented in a proper amount.
Drawings
FIG. 1 is a table showing the mineral content change of body fluids according to the present invention;
FIG. 2 is a table of the mineral metabolism balance population according to the present invention;
FIG. 3 is a table of the mineral metabolism balance population according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The first embodiment is as follows:
referring to fig. 1-3, the present invention provides a technical solution: the soybean protein powder comprises 64-70 parts by weight of a protein powder base material, 111-117 parts by weight of dietary fiber, 0.5-0.8 part by weight of silicon dioxide, 0.5-0.6 part by weight of trace elements and 0.8-1 part by weight of xylitol.
The trace elements comprise, by mass, 1-3 parts of iodine, 20-50 parts of zinc, 0.5-0.7 part of selenium, 15-30 parts of copper, 0.75-2.5 parts of molybdenum, 0.5-2 parts of chromium, 0.02-0.04 part of cobalt and 15-20 parts of iron.
The dietary fiber comprises water-insoluble fiber and water-soluble fiber, the water-insoluble fiber has the effects of promoting gastrointestinal peristalsis, accelerating food to pass through the gastrointestinal tract and reducing absorption, the water-insoluble fiber can absorb water in the large intestine to soften stool and can play a role in preventing and treating constipation, the water-soluble fiber is interwoven with carbohydrates such as starch and the like in the gastrointestinal tract and delays the absorption of the latter, the postprandial blood sugar can be reduced, and high-content dietary fiber can saturate during normal eating, so that the content of the water-soluble fiber can be reduced when eating is not needed, and the mass ratio of the water-insoluble fiber to the water-soluble fiber is 8: 1.
The particle size of the silicon dioxide is 800-100 nm.
Example two:
as shown in fig. 1-3, the present invention provides a technical solution: the soybean protein powder comprises, by mass, 70-87 parts of a protein powder base material, 93-111 parts of dietary fibers, 0.8-1 part of silicon dioxide, 0.4-0.5 part of trace elements and 0.8-1 part of xylitol.
The trace elements comprise, by mass, 1-3 parts of iodine, 20-50 parts of zinc, 0.5-0.7 part of selenium, 15-30 parts of copper, 0.75-2.5 parts of molybdenum, 0.5-2 parts of chromium, 0.02-0.04 part of cobalt and 15-20 parts of iron.
The dietary fiber comprises water-insoluble fiber and water-soluble fiber, when in exercise, after the soybean protein powder with high satiety dietary fiber is eaten, sugar needs to be taken for supplementing energy, at the moment, the content of the water-soluble fiber needs to be increased, the water-soluble fiber is interwoven with carbohydrates such as starch and the like in the gastrointestinal tract, and then the postprandial blood sugar can be reduced, so the mass ratio of the water-insoluble fiber to the water-soluble fiber is 1: 5.
The particle size of the silicon dioxide is 800-100 nm.
A preparation method of soybean protein powder with high satiety dietary fiber comprises the following steps:
the method comprises the following steps: screening soybeans which are not mildewed, free of moth and full in particle by using liquid buoyancy, cleaning and drying the selected soybeans, cleaning the soybeans by using flowing water during cleaning, and treating the soybeans for 45min at 70-75 ℃ under the working air pressure of 0.15-0.18 MPa during drying, or exposing the soybeans to sunlight until the water content of the soybeans is reduced to 10.5%;
step two: feeding the dried soybeans into a peeling separator for peeling, crushing the soybeans by using a crusher after peeling is finished, and crushing the soybeans to 8-10 petals during crushing to obtain bean petals;
step three: cold pressing and degreasing the bean cotyledon to obtain bean cake, wherein the fat content in the soybean can be reduced through degreasing, and then crushing the bean cake by using a crusher to obtain protein powder base material, wherein the protein powder base material mainly comprises protein and soybean fiber;
step four: adding dietary fiber into a sodium hydroxide solution with the pH value of 1-2, stirring, after 30min, exposing surface groups of the dietary fiber through an alkaline solution, adding diluted hydrochloric acid for neutralization, keeping the environmental temperature at 0-5 ℃ during neutralization, so as to avoid the situation that water-soluble fiber is dissolved due to overhigh temperature, filtering out the dietary fiber, heating pure water to 85-90 ℃, adding the dietary fiber into the pure water, stirring, adding trace elements, stirring, combining the exposed surface groups of the dietary fiber with metal elements in the trace elements at high temperature, embedding the surface groups of the dietary fiber through the trace elements, and completing functional activation of the dietary fiber, and after 40min, drying and crushing the dietary fiber to obtain activated dietary fiber;
step five: the silicon dioxide is added into the protein powder base material to be stirred, then the activated dietary fiber and the xylitol are added and stirred continuously, and the human body does not absorb the xylitol, so that the sweet taste of the product is improved by the xylitol, the ingestion of sugar is not increased, and the soybean protein powder with high satiety dietary fiber can be obtained after even stirring.
Step one, when the soybeans are screened, sodium chloride is firstly added into water to be prepared into the soybean milk with the density of 1.28g/cm3And (3) pouring the soybeans into the detection liquid, soaking for 2-3 hours, removing floating soybeans, and obtaining the remaining soybeans which are mildewless, moth-free and plump-grained soybeans.
The particle size of the protein powder base material is less than 100um, and the particle size of the activated dietary fiber is less than 120 um.
And step four, when activating the dietary fibers, firstly decolorizing the dietary fibers, wherein the dietary fibers contain pigments, so that the pigments in the dietary fibers need to be removed, adding the dietary fibers into hydrogen peroxide, then heating the hydrogen peroxide to 40-45 ℃, wherein the temperature cannot be too high, otherwise the hydrogen peroxide can be decomposed, the decolorization of the dietary fibers can be completed within 40 minutes, the pigments in the dietary fibers can be removed through the oxidation of the hydrogen peroxide, then rinsing and filtering the dietary fibers to obtain colorless dietary fibers, and the pigments in the hydrogen peroxide and the hydrogen peroxide can be removed through rinsing and filtering.
Fig. 1, a test solution in the same environment as a body fluid of a human body is manufactured, 100g of dietary fiber protein powder is added into 10kg of the test solution, after 30min, the temperature of the test solution is reduced to 1-5 ℃, then the dietary fiber protein powder is filtered out, then the change of each ion concentration in the test solution is detected, the number in the table indicates the ion concentration result after measurement, wherein 100% represents the concentration of the particles in the test solution, the table in fig. 1 measures several metal elements which are easily affected by dietary fibers in the human body, wherein the group a represents the conventional dietary fiber protein powder, the group b represents the highly-saturated dietary fiber soybean protein powder manufactured by the formula in example 1 of the present invention, and the group c represents the highly-saturated dietary fiber soybean protein powder manufactured by the formula in example 2 of the present invention;
in fig. 2, group a shows that the conventional dietary fiber protein powder is eaten, group b shows that the soybean protein powder with high satiety dietary fiber prepared by the formula of the embodiment 1 of the present invention is eaten, group c shows that the soybean protein powder with high satiety dietary fiber prepared by the formula of the embodiment 2 of the present invention is eaten, 50 testers are respectively selected in each group, 500g of the dietary fiber protein powder is eaten each day, then whether the mineral balance of the human body is affected is tested, the numbers in the table show the number of the testers affected by the mineral balance of the human body, wherein at the eighth week, two testers in the group c are in a sick state, and the test result shows that the abnormality occurs;
in fig. 3, a group a shows male members who eat the highly saturated dietary fiber soybean protein powder of the present invention, a group b shows female members who eat the highly saturated dietary fiber soybean protein powder of the present invention, 50 testers are selected for each group, 500g of dietary fiber protein powder is eaten every day, then whether the mineral balance of the human body is affected is tested, the numbers in the table show the number of the people whose mineral balance of the human body is affected, when the test is performed, if the testers are in a sick state, the measurement is performed after one week, and after three months, the mineral balance in the bodies of both the groups of people is not affected.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A soybean protein powder of high satiety dietary fiber is characterized in that: the food comprises 64-87 parts by weight of protein powder base material, 93-117 parts by weight of dietary fiber, 0.5-1 part by weight of silicon dioxide, 0.4-0.6 part by weight of trace elements and 0.8-1 part by weight of xylitol.
2. The high satiety dietary fiber soy protein powder of claim 1, wherein: the trace elements comprise, by mass, 1-3 parts of iodine, 20-50 parts of zinc, 0.5-0.7 part of selenium, 15-30 parts of copper, 0.75-2.5 parts of molybdenum, 0.5-2 parts of chromium, 0.02-0.04 part of cobalt and 15-20 parts of iron.
3. The high satiety dietary fiber soy protein powder of claim 1, wherein: the dietary fiber comprises water-insoluble fiber and water-soluble fiber.
4. The high satiety dietary fiber soy protein powder of claim 1, wherein: the particle size of the silicon dioxide is 800-100 nm.
5. A method for preparing the soybean protein powder with high satiety dietary fiber according to any one of claims 1 to 4, wherein the method comprises the following steps: the preparation method of the soybean protein powder containing high satiety dietary fiber comprises the following steps:
the method comprises the following steps: screening soybeans which are not mildewed, are not wormhole and are plump in particles by utilizing liquid buoyancy, and then cleaning and drying the selected soybeans;
step two: feeding the dried soybeans into a peeling separator for peeling, and crushing the soybeans by using a crusher after peeling is finished to obtain bean cotyledons;
step three: cold pressing and degreasing the bean cotyledon to obtain bean cakes, and then crushing the bean cakes by using a crusher to obtain a protein powder base material;
step four: adding dietary fiber into a sodium hydroxide solution with the pH value of 1-2, stirring, adding dilute hydrochloric acid for neutralization after 30min, keeping the environment temperature at 0-5 ℃, filtering out the dietary fiber, heating pure water to 85-90 ℃, adding the dietary fiber into the pure water, stirring, adding trace elements, stirring, and drying and crushing after 40min to obtain activated dietary fiber;
step five: adding silicon dioxide into the protein powder base material, stirring, then adding activated dietary fiber and xylitol, continuing stirring, and obtaining the soybean protein powder with high satiety dietary fiber after uniformly stirring.
6. The high satiety dietary fiber of claim 5The preparation method of the soybean protein powder of vitamin is characterized by comprising the following steps: in the first step, when the soybeans are screened, sodium chloride is firstly added into water to be prepared into the soybean milk with the density of 1.28g/cm3And (3) pouring the soybeans into the detection liquid, soaking for 2-3 hours, removing floating soybeans, and obtaining the remaining soybeans which are mildewless, moth-free and plump-grained soybeans.
7. The preparation method of the soybean protein powder with high satiety dietary fiber according to claim 5, wherein the preparation method comprises the following steps: the particle size of the protein powder base material is less than 100um, and the particle size of the activated dietary fiber is less than 120 um.
8. The preparation method of the soybean protein powder with high satiety dietary fiber according to claim 5, wherein the preparation method comprises the following steps: and step four, when activating the dietary fibers, firstly decolorizing the dietary fibers, adding the dietary fibers into hydrogen peroxide, then heating the hydrogen peroxide to 40-45 ℃ for 40 minutes to complete the decolorization of the dietary fibers, and then rinsing and filtering the decolorization to obtain the colorless dietary fibers.
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