CN115176861A - Instant protein powder and preparation method thereof - Google Patents
Instant protein powder and preparation method thereof Download PDFInfo
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- CN115176861A CN115176861A CN202210802266.2A CN202210802266A CN115176861A CN 115176861 A CN115176861 A CN 115176861A CN 202210802266 A CN202210802266 A CN 202210802266A CN 115176861 A CN115176861 A CN 115176861A
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- 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
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- 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
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- 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
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- 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
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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Abstract
The invention discloses an instant protein powder and a preparation method thereof, the instant protein powder comprises a protein composition, an adhesive, grease and an emulsifier, and the weight percentages of the components are respectively as follows: protein composition: 70-90%, adhesive: 5-20%, oil: 0.5-4%, emulsifier: 0.1 to 2 percent. The invention can effectively improve the fluidity, the dispersibility and the solubility of the protein powder.
Description
Technical Field
The invention relates to the field of protein powder processing, and particularly relates to instant protein powder and a preparation method thereof.
Background
With the development of social and economic levels, proteins occupy more and more important positions in production and life of people, and the functional characteristics of the proteins are widely applied to food production. The protein powder can be used as amino acid supplement food, can be used as nutritional food supplement for specific people, and can provide essential nutrition for infants, the old, exercise and fitness people, preoperative and postoperative patients and weight-reducing people due to protein deficiency. The protein powder is powder which is generally composed of purified soybean protein, casein, whey protein or a combination of the proteins and is slightly soluble in water, and the powder generally has small particle size, is easy to agglomerate, has poor fluidity and is difficult to disperse and dissolve in brewing.
At present, protein powder products in domestic and foreign markets are various in types, the problems of poor dissolving and dispersing performance, agglomeration after brewing and difficulty in uniform stirring exist in most of the protein powder products, and the problem is solved by mainly using a shaking cup and shaking uniformly. The problem is rarely solved from the protein powder and the technical field in China. In addition, the existing protein powder product has poor fluidity, has great influence on the stability of the filling amount of bagged products, and also causes certain difficulty in subsequent packaging.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides instant protein powder and a preparation method thereof, and the protein powder and the preparation method thereof can effectively improve the fluidity, the dispersibility and the solubility of the protein powder.
The invention is realized by the following technical scheme:
an instant protein powder comprises a protein composition, an adhesive, grease and an emulsifier, wherein the weight percentages of the components are respectively as follows: protein composition: 70-90%, binder: 5-20%, oil: 0.5-4%, emulsifier: 0.1 to 2 percent.
Furthermore, the instant protein powder also comprises auxiliary materials, and the auxiliary materials comprise, by weight, 1-5% of cocoa powder, 0.5-5% of alkalized cocoa powder, 1-3% of edible essence and 0.05-0.6% of sucralose.
Further, the protein composition is one or more than two of isolated whey protein, concentrated milk protein, soy protein isolate, wheat protein, pea protein, rice protein and casein.
Further, the binder is one or two of maltodextrin, erythritol, resistant dextrin and maltitol.
Further, the oil is one of sunflower seed oil, soybean oil, olive oil, linseed oil and medium chain triglyceride powder.
Further, the emulsifier is one or two of polyglycerol fatty acid ester and citric acid fatty glyceride.
In order to realize the purpose, the invention also provides a preparation method of the instant protein powder, which comprises the following steps:
mixing the protein composition for 15-30 minutes to obtain a protein powder mixture;
preparing slurry: preparing 35-45% aqueous solution from the adhesive, the grease and the emulsifier according to the formula amount, and heating for 20-60 minutes at 60-70 ℃ to obtain uniform slurry;
spraying the slurry on the protein powder mixture by a granulator;
and (3) drying treatment: and drying the sprayed protein powder for 30-40 minutes.
Further, the method also comprises the following steps:
sieving the dried protein powder with a 20-mesh sieve, and grading to obtain instant protein powder particles;
and uniformly mixing the instant protein powder particles and the edible essence to obtain the finished product of the instant protein powder.
Further, the steps of: mixing the protein composition for 15-30 minutes to obtain a protein powder mixture, which specifically comprises:
mixing the protein composition with cocoa powder, alkalized cocoa powder and sucralose for 15-30 minutes to obtain a protein powder mixture.
Furthermore, the stirring frequency of the bottom of the pan of the granulator is 30-70Hz, the side shearing frequency is 25-70Hz, and the air pressure of the spray gun is 0.1-1MPa.
Compared with the prior art, the invention has the advantages that:
1. the invention mainly depends on three material components of adhesive, grease and emulsifier and the matching of the dosage to prepare the slurry. On one hand, solutions such as maltodextrin, maltitol, resistant dextrin and the like have viscosity and are used as a binding agent; on the other hand, for example, the resistant dextrin has a loose and porous structure, is sprayed on the surface of the albumen powder, and is helpful for the albumen powder to form a loose and porous granular structure after being dried, thereby being helpful for the dispersion in water. The instant protein powder has simple production process, reasonable nutrient components and certain functionality, can solve the problems of poor flowability, agglomeration after brewing and poor dispersibility of different protein powders, and can effectively improve the flowability, dispersibility and dissolubility of the protein powders.
2. The invention adopts the purified water as the processing aid, and has the advantages of simple production process, simple equipment, easy operation, low cost and high safety. The granulator sprays the slurry on the surface of the protein powder uniformly, the slurry is bonded with each other, agglomerated and grown up, and protein powder particles with certain particle size are obtained by stirring at the bottom and shearing at the side surface, so that the powder property of the protein powder is improved.
3. The protein composition of the invention is one or more than two of separated whey protein, concentrated milk protein, soy protein isolate, wheat protein, pea protein, rice protein and casein. The optimal nutritional requirements of animal and plant proteins required by human bodies can be obtained through scientific proportioning, and the requirements of various protein products on different proteins are met.
Drawings
FIG. 1 is a comparison of a conventional protein powder and the product of example 1;
FIG. 2 is a graph comparing the dissolving effect of a conventional protein powder with that of example 1;
FIG. 3 is a graph comparing the dissolving effect of the conventional protein powder and that of example 2;
FIG. 4 is a graph comparing the dissolving effect of the conventional protein powder and that of example 3;
FIG. 5 is a graph comparing the dissolving effect of the conventional protein powder and that of example 4;
FIG. 6 is a comparative graph showing the state of the protein powder before and after granulation in example 4.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, so that those skilled in the art can fully understand the technical contents of the present invention. It should be understood that the following examples are intended to further illustrate the present invention and should not be construed as limiting the scope of the present invention, and that certain insubstantial modifications and adaptations of the invention by those skilled in the art based on the foregoing description are intended to be covered by the present invention. The following exemplified specific preparation process parameters and the like are also only one example of suitable ranges, that is, those skilled in the art can select them within suitable ranges by the description herein, and are not limited to the specific values exemplified below.
An instant protein powder comprises protein composition, binder, oil, emulsifier and adjuvants, wherein the adjuvants include cocoa powder, alkalized cocoa powder, edible essence and sucralose.
The weight percentage of each component is respectively as follows: protein composition: 70-90%, adhesive: 5-20%, oil: 0.5-4%, emulsifier: 0.1 to 2 percent of cocoa powder, 1 to 5 percent of cocoa powder, 0.5 to 5 percent of alkalized cocoa powder, 1 to 3 percent of edible essence and 0.05 to 0.6 percent of sucralose.
The preparation method of the instant protein powder comprises the following steps:
s1: mixing the protein composition for 15-30 minutes to obtain a protein powder mixture;
specifically, cocoa powder, alkalized cocoa powder and sucralose may be added to the protein composition and mixed for 15-30 minutes to obtain a protein powder mixture. Wherein, the cocoa powder, the alkalized cocoa powder and the sucralose are used as auxiliary materials for improving the mouth feel of the product.
S2: preparing slurry: preparing 35-45% aqueous solution from the adhesive, the grease and the emulsifier according to the formula amount, and heating for 20-60 minutes at 60-70 ℃ to obtain uniform slurry;
the stirring is slow in the heating process, and if the speed is too fast, a large amount of foam is generated when air enters, so that loss is generated.
S3: spraying the slurry on the protein powder mixture by a granulator;
specifically, the granulator is a high-speed shearing granulator, the stirring frequency of the bottom of a pan is 30-70Hz, the shearing frequency of the side surface is 25-70Hz, and the air pressure of a spray gun is 0.1-1MPa. A boiling granulator can also be selected, and the granulating equipment is not particularly limited.
S4: and (3) drying treatment: and drying the sprayed protein powder for 30-40 minutes.
S5: and (4) sieving the dried protein powder with a 20-mesh sieve, and grading to obtain instant protein powder granules.
S6: and uniformly mixing the instant protein powder particles and the edible essence to obtain the finished product of the instant protein powder.
The instant protein powder particles and the edible essence are mixed to prevent flavor components from being preheated and decomposed in the drying process to influence the taste of the product.
The protein composition of the invention is one or more than two of separated whey protein, concentrated milk protein, soy protein isolate, wheat protein, pea protein, rice protein and casein. The optimal animal and plant protein nutrition requirements needed by human bodies can be obtained through scientific proportioning, and the requirements of various protein products on different kinds of proteins are met.
The binder is one or two of maltodextrin, erythritol, resistant dextrin and maltitol. The resistant dextrin has the functions of losing weight, reducing blood fat, reducing blood sugar, regulating intestinal flora and the like. The resistant dextrin is white to light yellow powder, has slight sweet taste, no peculiar smell and good water solubility, and is soluble dietary fiber prepared by taking edible starch as a raw material through enzymolysis and other conditions. In recent years, researchers have demonstrated a variety of beneficial effects of resistant dextrins through animal experiments, clinical trials, and the like. The resistant dextrin is used as soluble dietary fiber, and the nutritional functionality of the protein product is enriched.
The oil is one of sunflower seed oil, soybean oil, olive oil, linseed oil and medium chain triglyceride powder. The oil can solve the adverse phenomena in the high-speed shearing granulation process, such as high-speed shearing friction, protein denaturation to generate dark impurities, and influence on the sensory properties of the product. Wherein the medium chain triglyceride powder, i.e. medium chain fat, can replace edible oil (corn oil, soybean oil, etc.) in the formula to supplement saturated fat required by human body. Is generally suitable for people who are losing weight, can burn fat and improve the cardiovascular system, and has small molecules of medium chain triglyceride which is easy to be absorbed by the body.
The emulsifier is one or two of polyglycerol fatty acid ester and citric acid fatty glyceride. The polyglycerol fatty acid ester is a waxy solid, is a polyhydroxy ester nonionic surfactant with high efficiency and excellent performance, has more hydrophilic hydroxyl groups, and has good emulsification, dispersion and wetting multiple performances. The citric acid fatty glyceride is also a common food emulsifier, and has emulsifying and dispersing effects. The instant effect of the product is improved.
The invention adopts the purified water as the processing aid, and has simple production process, simple equipment, easy operation, low cost and high safety. The granulator sprays the slurry on the surface of the protein powder uniformly, the slurry is bonded with each other, agglomerated and grown up, and protein powder particles with certain particle size are obtained by stirring at the bottom and shearing at the side surface, so that the powder property of the protein powder is improved.
The invention mainly depends on three material components of adhesive, grease and emulsifier and the matching of the dosage to prepare the slurry. On one hand, solutions such as maltodextrin, maltitol, resistant dextrin and the like have viscosity and are used as a binding agent; on the other hand, for example, the resistant dextrin has a loose and porous structure, is sprayed on the surface of the albumen powder, and is helpful for the albumen powder to form a loose and porous granular structure after being dried, thereby being helpful for the dispersion in water.
The instant protein powder has simple production process, reasonable nutrient components and certain functionality, can solve the problems of poor flowability, agglomeration after brewing and poor dispersibility of different protein powders, and can effectively improve the flowability, dispersibility and dissolubility of the protein powders.
The following examples are presented to further illustrate and describe the concepts of the present invention and are not meant to limit the invention to the specific embodiments described below. Any specific numerical value, which is within the scope of the invention, may be practiced in the examples.
Example 1:
an instant protein powder, which comprises the following components in percentage by weight:
the preparation method of the instant protein powder comprises the following steps:
step 1: weighing the separated whey protein, the concentrated whey protein, the cocoa powder, the alkalized cocoa powder and the sucralose according to the formula ratio, and fully and uniformly mixing for 30 minutes to obtain a protein powder mixed prediction.
Step 2: preparing slurry: preparing the maltitol, the resistant dextrin, the sunflower seed oil and the polyglycerol fatty acid ester into 40% aqueous solution according to the formula amount, heating for 40 minutes at 60 ℃, slowly stirring to obtain evenly dispersed slurry, and keeping the temperature at 60 ℃ for later use.
And step 3: transferring the protein powder mixed material into a high-speed shearing granulator, and spraying the slurry obtained in the step 2 on the protein powder mixed material by using a spray gun; wherein, the bottom of the high-speed shearing granulation pot is stirred for 40Hz, the side surface is sheared for 35Hz, and the air pressure of the spray gun is 0.2MPa.
And 4, step 4: and (4) drying the protein powder obtained in the step (3) for 40 minutes.
And 5: and (4) sieving the dried protein powder with a 20-mesh sieve, and grading to obtain instant protein powder granules.
Step 6: and uniformly mixing the instant protein powder particles and the edible essence according to the formula amount to obtain the finished product of the instant protein powder.
The product results are shown in figure 1, wherein the left side of figure 1 is common protein powder, and the right side is the product of example 1.
Weighing protein powder with the same mass, adding into water with the same volume, standing for the same time, and obtaining the product dispersion and dissolution effect shown in figure 2. The two on the left are commercial plain protein powders and the product of example 1 on the right.
Example 2:
an instant protein powder, which comprises the following components in percentage by weight:
the preparation method of the instant protein powder comprises the following steps:
step 1: weighing the concentrated milk protein, the pea protein, the cocoa powder, the alkalized cocoa powder and the sucralose according to the formula ratio, and fully and uniformly mixing for 30 minutes to obtain a protein powder mixed forecast.
Step 2: preparing slurry: preparing 45% aqueous solution of maltodextrin, erythritol, soybean oil and polyglycerol fatty acid ester according to formula amount, heating for 30 minutes at 60 ℃, slowly stirring to obtain uniformly dispersed slurry, and keeping the temperature at 60 ℃ for later use.
And step 3: transferring the protein powder mixed material into a high-speed shearing granulator, and spraying the slurry obtained in the step 2 on the protein powder mixed material by using a spray gun; wherein, the bottom of the high-speed shearing granulation pot is stirred for 40Hz, the side surface is sheared for 30Hz, and the air pressure of the spray gun is 0.1MPa.
And 4, step 4: and (4) drying the protein powder obtained in the step (3) for 40 minutes.
And 5: and (4) sieving the dried protein powder with a 20-mesh sieve, and grading to obtain instant protein powder granules.
Step 6: and uniformly mixing the instant protein powder particles and the edible essence according to the formula ratio to obtain the finished product of the instant protein powder.
Weighing protein powder with the same mass, adding into water with the same volume, standing for the same time, and obtaining the product dispersion and dissolution effect shown in figure 3. The left side is unpelletized normal protein powder and the right side is the product of example 2.
Example 3:
an instant protein powder, which comprises the following components in percentage by weight:
the preparation method of the instant protein powder comprises the following steps:
step 1: weighing rice protein, casein, cocoa powder, alkalized cocoa powder and sucralose according to the formula ratio, and fully and uniformly mixing for 30 minutes to obtain a protein powder mixed forecast.
Step 2: preparing slurry: preparing a 35% aqueous solution of maltitol, citric acid fatty glyceride and olive oil according to the formula ratio, heating for 30 minutes at 60 ℃, slowly stirring to obtain uniformly dispersed slurry, and keeping the temperature at 60 ℃ for later use.
And step 3: transferring the protein powder mixed material into a high-speed shearing granulator, and spraying the slurry obtained in the step 2 on the protein powder mixed material by using a spray gun; wherein, the bottom of the high-speed shearing granulation pot is stirred for 30Hz, the lateral shearing is 25Hz, and the air pressure of the spray gun is 0.2MPa.
And 4, step 4: and (4) drying the protein powder obtained in the step (3) for 40 minutes.
And 5: and (4) sieving the dried protein powder with a 20-mesh sieve, and grading to obtain instant protein powder granules.
Step 6: and uniformly mixing the instant protein powder particles and the edible essence according to the formula ratio to obtain the finished product of the instant protein powder.
Weighing protein powder with the same mass, adding into water with the same volume, standing for the same time, and obtaining the product dispersion and dissolution effect shown in figure 4. The left side is unpelletized normal protein powder and the right side is the product of example 3.
Example 4:
an instant protein powder, which comprises the following components in percentage by weight:
| composition (I) | Percentage of |
| Isolated soy protein | 45％ |
| Wheat protein | 31％ |
| Resistant dextrins | 16％ |
| Polyglyceryl fatty acid ester | 1％ |
| Medium chain triglyceride powder | 1.6％ |
| Cocoa powder | 1.1％ |
| Alkalized cocoa powder | 2.2％ |
| Edible essence | 2％ |
| Sucralose | 0.1％ |
The preparation method of the instant protein powder comprises the following steps:
step 1: weighing the soybean protein isolate, the wheat protein, the cocoa powder and the alkalized cocoa powder sucralose according to the formula ratio, and fully and uniformly mixing for 30 minutes to obtain a protein powder mixed prediction.
Step 2: preparing slurry: preparing a 40% aqueous solution from the formula amount of resistant dextrin, medium-chain triglyceride powder and polyglycerol fatty acid ester, heating at 60 ℃ for 60 minutes, slowly stirring to obtain uniformly dispersed slurry, and keeping the temperature at 60 ℃ for later use.
And 3, step 3: transferring the protein powder mixed material to a high-speed shearing granulator, and spraying the slurry obtained in the step 2 on the protein powder mixed material by using a spray gun; wherein, the bottom of the high-speed shearing granulation pot is stirred for 40Hz, the side surface is sheared for 35Hz, and the air pressure of the spray gun is 0.2MPa.
And 4, step 4: and (4) drying the protein powder obtained in the step (3) for 40 minutes.
And 5: and (4) sieving the dried protein powder with a 20-mesh sieve, and grading to obtain instant protein powder granules.
Step 6: and uniformly mixing the instant protein powder particles and the edible essence according to the formula ratio to obtain the finished product of the instant protein powder.
The product results are shown in fig. 6, which is a graph of the protein powder before granulation in example 4 on the left side of fig. 2, and the protein powder after granulation in example 4 on the right side.
Weighing protein powder with the same mass, adding into water with the same volume, standing for the same time, and obtaining the product dispersion and dissolution effect shown in figure 5. The left side is unpelletized normal protein powder and the right side is the product of example 4.
The instant protein powders of examples 1-4 were tested for performance testing, including dispersion time in water and powder flowability.
And (3) detecting the dispersion time in water:
(1) The first test mode is as follows: 10g of protein powder is added into 100mL of warm water with the temperature of 50 ℃, the magnetic stirring speed is immediately started to 300rpm, the time is counted, and the time for the sample to be completely and uniformly dissolved and dispersed in the water is recorded. The test results are shown in table 1 below.
(2) And a second test mode: weighing 1g of sample, pouring into 100ml of water, standing, and recording the time for which the protein powder is completely immersed in the water. The test results are shown in table 1 below.
Powder flowability test:
angle of repose measurement-injection method: the particle materials flow out of the funnel and fall on the plane to form a cone, and the aluminum base angle is the angle of repose. A funnel is fixed 10cm above a circular stainless steel flat plate (diameter 6.5 cm), and the center of the funnel and the center of the horizontal plate are consistent. The protein powder uniformly falls onto the horizontal plate from the funnel, and the maximum angle formed by the free inclined plane of the protein powder accumulation layer and the horizontal plane is the angle of repose. The test results are given in table 1 below.
TABLE 1 comparison of granulation product and plain protein powder product parameters for examples 1-4
As can be seen from the table, the preparation scheme of the instant protein powder can obviously increase the granularity of the protein powder and solve the problem of protein powder flying. The smaller the angle of repose, the smaller the friction force, and the better the fluidity; the fluidity of the powder is obviously improved; the dispersion speed of the protein powder in water is obviously improved, namely the solubility of the protein powder is improved.
It should be noted that the above-mentioned preferred embodiments are merely illustrative of the technical concepts and features of the present invention, and are intended to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered in the protection scope of the present invention.
Claims (10)
1. The instant protein powder is characterized by comprising a protein composition, an adhesive, grease and an emulsifier, wherein the weight percentages of the components are respectively as follows: protein composition: 70-90%, adhesive: 5-20%, oil: 0.5-4%, emulsifier: 0.1 to 2 percent.
2. The instant protein powder of claim 1, further comprising an auxiliary material, wherein the auxiliary material comprises, by weight, 1-5% of cocoa powder, 0.5-5% of alkalized cocoa powder, 1-3% of flavoring essence, and 0.05-0.6% of sucralose.
3. The instant protein powder of claim 1, wherein the protein composition is one or more of whey protein isolate, whey protein concentrate, milk protein concentrate, soy protein isolate, wheat protein, pea protein, rice protein, and casein.
4. The instant protein powder of claim 1, wherein the binder is one or two of maltodextrin, erythritol, resistant dextrin, and maltitol.
5. The instant protein powder of claim 1, wherein the oil is one of sunflower oil, soybean oil, olive oil, linseed oil, and medium chain triglyceride powder.
6. The instant protein powder of claim 1, wherein the emulsifier is one or two of polyglyceryl fatty acid ester and citric acid fatty glyceride.
7. The preparation method of instant protein powder according to any one of claims 1 to 6, comprising the following steps:
mixing the protein composition for 15-30 minutes to obtain a protein powder mixture;
preparing slurry: preparing 35-45% aqueous solution from the adhesive, the grease and the emulsifier according to the formula amount, and heating for 20-60 minutes at 60-70 ℃ to obtain uniform slurry;
spraying the slurry on the protein powder mixture by a granulator;
and (3) drying treatment: and drying the sprayed protein powder for 30-40 minutes.
8. The method for preparing instant protein powder according to claim 7, further comprising the steps of:
sieving the dried protein powder with a 20-mesh sieve, and grading to obtain instant protein powder particles;
and uniformly mixing the instant protein powder particles and the edible essence to obtain the finished product of the instant protein powder.
9. The method for preparing instant protein powder according to claim 7, wherein the method comprises the following steps: mixing the protein composition for 15-30 minutes to obtain a protein powder mixture, which specifically comprises:
mixing the protein composition with cocoa powder, alkalized cocoa powder and sucralose for 15-30 minutes to obtain a protein powder mixture.
10. The method for preparing instant protein powder according to claim 7, wherein the stirring frequency of the bottom of the pan of the granulator is 30-70Hz, the side shearing frequency is 25-70Hz, and the air pressure of the spray gun is 0.1-1MPa.
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| CN115644373A (en) * | 2022-11-09 | 2023-01-31 | 华南理工大学 | Instant selenium-rich egg powder with high immunocompetence and preparation method thereof |
| CN115769899A (en) * | 2022-11-24 | 2023-03-10 | 江苏江山聚源生物技术有限公司 | Recombinant human collagen instant particles and preparation method thereof |
| CN116849361A (en) * | 2023-02-24 | 2023-10-10 | 广东青云山药业有限公司 | Soybean lecithin vitamin E composite powder and preparation method thereof |
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