CN113142594A - Low-fat healthy rice protein nutrition powder and preparation method thereof - Google Patents
Low-fat healthy rice protein nutrition powder and preparation method thereof Download PDFInfo
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- CN113142594A CN113142594A CN202110500588.7A CN202110500588A CN113142594A CN 113142594 A CN113142594 A CN 113142594A CN 202110500588 A CN202110500588 A CN 202110500588A CN 113142594 A CN113142594 A CN 113142594A
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
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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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses low-fat healthy rice protein nutritional powder, which belongs to the technical field of food processing, and has the following formula: the weight percentages of the components are as follows: 95-97% of high-quality low-fat rice protein powder, 3.0-5.0% of konjak powder and 0.028-0.04% of sweetening agent. The low-fat healthy rice protein has unique rice fragrance, moderate sweetness, neutral mouthfeel, no other foreign flavor or peculiar smell and faint yellow fine powder, solves the problem that the rice protein is easy to oxidize and deteriorate, prolongs the shelf life, enriches the types of the rice protein nutrition powder, improves the recycling value of grain byproduct resources, and improves and innovates the conventional process by adopting a novel preparation process, thereby providing a new thought and method for the production and the upgrade of the rice protein powder.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to low-fat healthy rice protein nutrition powder. Meanwhile, the invention also relates to a preparation method of the low-fat healthy rice protein nutrition powder.
Background
The rice protein is a high-quality plant protein, the amino acid composition of the rice protein is balanced and reasonable, the rice protein conforms to the ideal mode recommended by WHO/FAO, and particularly, the rice protein becomes the extracted plant protein due to the hypoallergenic characteristics.
The rice protein is mainly obtained from rice dregs, the extraction and separation method is closely related to the protein composition in the rice dregs, the rice dregs protein mainly consists of albumin (4-9%), salt-soluble globulin (10-11%), alcohol-soluble gluten (3%) and alkali-soluble gluten (66-78%), so that the rice protein with higher yield is obtained by adopting an alkali-soluble acid precipitation method, an enzymolysis water washing method (impurity removal method) and the like in the preparation process, the rice protein powder prepared by the methods has high free fat (generally containing 4-6%), is easy to oxidize to generate 'clams' taste, dark color, more bad tastes such as bitter taste, peculiar smell and the like, the production cost is high, the efficiency is low, the quality stability is poor, and the competitive advantages of the rice protein are greatly reduced in the vegetable protein market.
Disclosure of Invention
The invention aims to solve the problems that the existing rice protein is low in production efficiency, relatively high in fat, easy to oxidize and deteriorate in the storage process to generate a rancid taste and short in shelf life, and provides low-fat healthy rice protein nutrition powder and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
a low-fat healthy rice protein nutritional powder comprises the following formula: the weight percentages of the components are as follows: 95-97% of high-quality low-fat rice protein powder, 3.0-5.0% of konjac flour and 0.028-0.04% of sweetener.
Preferably, the formula of the low-fat healthy rice protein nutritional powder is as follows: the weight percentages of the components are as follows: 96% of high-quality low-fat rice protein powder, 4% of konjac flour and 0.04% of sweetener.
Preferably, the formula of the low-fat healthy rice protein nutritional powder is as follows: the weight percentages of the components are as follows: 97% of high-quality low-fat rice protein powder, 3% of konjac flour and 0.03% of sweetener.
Preferably, the formula of the low-fat healthy rice protein nutritional powder is as follows: the weight percentages of the components are as follows: 95% of high-quality low-fat rice protein powder, 5% of konjac flour and 0.028% of sweetener.
Preferably, the sweetener is any one of stevioside and sucralose.
The invention also provides a preparation method of the low-fat healthy rice protein nutritional powder, which comprises the following steps:
s1, preparing high-quality low-fat rice protein powder, which comprises the following steps:
a. removing foreign matters: removing foreign matters in the rice residue by sieving the rice residue with a 5-6-target standard sample sieve;
b. removing fat and pesticide residues: mixing the rice residue and organic alcohol at a mass ratio of 1:5-8, stirring at 45-55 deg.C and 30-50r/min for 1-2h to obtain a mixture;
c. and (3) filtering: filtering out alcohol in the mixture under negative pressure of 0.026-0.018pa, and stopping filtering when the drying weight loss of the mixture is lower than 40-50% at 105 deg.C to obtain mixed sample A;
d. and (3) drying: drying the mixed sample A at the rotation speed of 30-50r/min and the temperature of 85-100 ℃ for 7-9h, and stopping drying when the drying weight loss of the dried mixture at 105 ℃ is 5-8% to obtain a mixed sample B;
e. crushing: crushing and screening the mixed sample B to obtain low-fat high-quality low-fat rice protein powder;
s2, mixing high-quality low-fat rice flour, konjac flour and a sweetener, and uniformly mixing the high-quality low-fat rice protein powder, the konjac flour and the sweetener for 0.5-1.0h at the rotating speed of 30-50 r/min;
s3, canning, namely canning and sealing the uniformly mixed rice protein powder in a sterile room according to standard production and sanitation requirements.
Preferably, in the step e, when the mixed sample B is pulverized, either an ultrafine pulverizer or a ball mill is used.
Preferably, in step e, when the pulverized mixed sample B is screened, a 280-320-mesh filter screen is used for screening.
Preferably, in the step S3, the filling standard of the rice protein powder is 500 g/can.
The invention has the technical effects and advantages that:
1. the low-fat healthy rice protein has unique rice fragrance, moderate sweetness, neutral mouthfeel, no other foreign flavor or peculiar smell and faint yellow fine powder, solves the problem that the rice protein is easy to oxidize and deteriorate, prolongs the shelf life, enriches the types of the rice protein nutrition powder, improves the recycling value of grain byproduct resources, and improves and innovates the conventional process by adopting a novel preparation process, thereby providing a new thought and method for the production and the upgrade of the rice protein powder;
2. compared with the existing rice protein powder, the low-fat healthy rice protein powder has lower free fat content and microbial biomass, soft and stable color, longer shelf life and higher storage resistance;
3. the ingredients contain a small amount of konjac flour, and konjac contains a large amount of dietary fibers, so that the konjac flour can promote gastrointestinal motility, assist in absorption and utilization of protein, eliminate intestinal fat accumulation, discharge harmful substances, and have a good health-care effect;
4. the preparation process is superior to the conventional preparation processes such as washing, organic alcohol degreasing and impurity removal are adopted, green production of the rice protein powder is realized, the production time is greatly shortened, the energy consumption in the processes of degreasing, drying and the like is reduced, the cost is saved, and the prepared rice protein powder has higher yield and better quality;
5. the organic alcohol is used for replacing domestic water in the extraction and impurity removal process, so that the quality of the rice protein is improved, a large amount of water resources are saved, three wastes are not discharged, green and efficient production of the rice eggs is realized, the organic alcohol can be recycled, the cost is saved, the mixture of residual oil and the like after distillation can be recycled, and the resource utilization rate is improved by the preparation technology.
Drawings
FIG. 1 is a process flow diagram of the present invention.
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 with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A low-fat healthy rice protein nutrition powder comprises the following formula: 96Kg of high-quality low-fat rice protein powder, 4Kg of konjac flour and 0.04Kg of sweetener; the low-fat healthy rice protein powder has lower free fat content and microbial biomass, soft and stable color, longer shelf life and higher storage resistance; the konjak contains a large amount of dietary fibers, can promote gastrointestinal peristalsis, assist the absorption and utilization of protein, eliminate fat accumulation in intestines and discharge harmful substances, and has good health-care effect; the sweetener is any one of stevioside or sucralose, the stevioside is a natural low-calorie sweetener, the heat value of the stevioside is only 1/300 of cane sugar, the stevioside is not absorbed after being taken into a human body and does not generate heat, the sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety and the like, and the stevioside and the sucralose are both non-energy sweeteners and are suitable for various crowds.
Referring to fig. 1, a method for preparing low-fat healthy rice protein nutritional powder, according to the following steps:
s1, preparing high-quality low-fat rice protein powder by the following steps:
a. removing foreign matters: removing foreign matters in the rice residue by sieving the rice residue with a 5-6-target standard sample sieve;
b. removing fat and pesticide residues: mixing the rice residue and organic alcohol at a mass ratio of 1:5-8, stirring at 45-55 deg.C and 30-50r/min for 1-2h to obtain a mixture;
c. and (3) filtering: filtering out alcohol in the mixture under negative pressure of 0.026-0.018pa, and stopping filtering when the drying weight loss of the mixture is lower than 40-50% at 105 deg.C to obtain mixed sample A;
d. and (3) drying: drying the mixed sample A at the rotation speed of 30-50r/min and the temperature of 85-100 ℃ for 7-9h, and stopping drying when the drying weight loss of the dried mixture at 105 ℃ is 5-8% to obtain a mixed sample B;
e. crushing: crushing and screening the mixed sample B to obtain low-fat high-quality low-fat rice protein powder, wherein any one of an ultrafine crusher or a ball mill is adopted when the mixed sample B is crushed; when the crushed mixed sample B is screened, a filter screen with 280-320 meshes is adopted for screening;
s2, mixing high-quality low-fat rice flour, konjac flour and a sweetener, and uniformly mixing the high-quality low-fat rice protein powder, the konjac flour and the sweetener for 0.5-1.0h at the rotating speed of 30-50 r/min;
s3, canning, namely canning and sealing the uniformly mixed rice protein powder at 500 g/can in a sterile room according to standard production and sanitation requirements
Example 2
A low-fat healthy rice protein nutrition powder comprises the following formula: 97Kg of high-quality low-fat rice protein powder, 3Kg of konjac flour and 0.03Kg of sweetener; the low-fat healthy rice protein powder has lower free fat content and microbial biomass, soft and stable color, longer shelf life and higher storage resistance; the konjak contains a large amount of dietary fibers, can promote gastrointestinal peristalsis, assist the absorption and utilization of protein, eliminate fat accumulation in intestines and discharge harmful substances, and has good health-care effect; the sweetener is any one of stevioside or sucralose, the stevioside is a natural low-calorie sweetener, the heat value of the stevioside is only 1/300 of cane sugar, the stevioside is not absorbed after being taken into a human body and does not generate heat, the sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety and the like, and the stevioside and the sucralose are both non-energy sweeteners and are suitable for various crowds.
Referring to fig. 1, a method for preparing low-fat healthy rice protein nutritional powder, according to the following steps:
s1, preparing high-quality low-fat rice protein powder by the following steps:
a. removing foreign matters: removing foreign matters in the rice residue by sieving the rice residue with a 5-6-target standard sample sieve;
b. removing fat and pesticide residues: mixing the rice residue and organic alcohol at a mass ratio of 1:5-8, stirring at 45-55 deg.C and 30-50r/min for 1-2h to obtain a mixture;
c. and (3) filtering: filtering out alcohol in the mixture under negative pressure of 0.026-0.018pa, and stopping filtering when the drying weight loss of the mixture is lower than 40-50% at 105 deg.C to obtain mixed sample A;
d. and (3) drying: drying the mixed sample A at the rotation speed of 30-50r/min and the temperature of 85-100 ℃ for 7-9h, and stopping drying when the drying weight loss of the dried mixture at 105 ℃ is 5-8% to obtain a mixed sample B;
e. crushing: crushing and screening the mixed sample B to obtain low-fat high-quality low-fat rice protein powder, wherein any one of an ultrafine crusher or a ball mill is adopted when the mixed sample B is crushed; when the crushed mixed sample B is screened, a filter screen with 280-320 meshes is adopted for screening;
s2, mixing high-quality low-fat rice flour, konjac flour and a sweetener, and uniformly mixing the high-quality low-fat rice protein powder, the konjac flour and the sweetener for 0.5-1.0h at the rotating speed of 30-50 r/min;
and S3, canning, namely canning and sealing the uniformly mixed rice protein powder at a ratio of 500 g/can in a sterile room according to standard production and sanitation requirements.
Example 3
A low-fat healthy rice protein nutrition powder comprises the following formula: 95Kg of high-quality low-fat rice protein powder, 5Kg of konjac flour and 0.028Kg of sweetener; the low-fat healthy rice protein powder has lower free fat content and microbial biomass, soft and stable color, longer shelf life and higher storage resistance; the konjak contains a large amount of dietary fibers, can promote gastrointestinal peristalsis, assist the absorption and utilization of protein, eliminate fat accumulation in intestines and discharge harmful substances, and has good health-care effect; the sweetener is any one of stevioside or sucralose, the stevioside is a natural low-calorie sweetener, the heat value of the stevioside is only 1/300 of cane sugar, the stevioside is not absorbed after being taken into a human body and does not generate heat, the sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety and the like, and the stevioside and the sucralose are both non-energy sweeteners and are suitable for various crowds.
Referring to fig. 1, a method for preparing low-fat healthy rice protein nutritional powder, according to the following steps:
s1, preparing high-quality low-fat rice protein powder by the following steps:
a. removing foreign matters: removing foreign matters in the rice residue by sieving the rice residue with a 5-6-target standard sample sieve;
b. removing fat and pesticide residues: mixing the rice residue and organic alcohol at a mass ratio of 1:5-8, stirring at 45-55 deg.C and 30-50r/min for 1-2h to obtain a mixture;
c. and (3) filtering: filtering out alcohol in the mixture under negative pressure of 0.026-0.018pa, and stopping filtering when the drying weight loss of the mixture is lower than 40-50% at 105 deg.C to obtain mixed sample A;
d. and (3) drying: drying the mixed sample A at the rotation speed of 30-50r/min and the temperature of 85-100 ℃ for 7-9h, and stopping drying when the drying weight loss of the dried mixture at 105 ℃ is 5-8% to obtain a mixed sample B;
e. crushing: crushing and screening the mixed sample B to obtain low-fat high-quality low-fat rice protein powder, wherein any one of an ultrafine crusher or a ball mill is adopted when the mixed sample B is crushed; when the crushed mixed sample B is screened, a filter screen with 280-320 meshes is adopted for screening;
s2, mixing high-quality low-fat rice flour, konjac flour and a sweetener, and uniformly mixing the high-quality low-fat rice protein powder, the konjac flour and the sweetener for 0.5-1.0h at the rotating speed of 30-50 r/min;
and S3, canning, namely canning and sealing the uniformly mixed rice protein powder at a ratio of 500 g/can in a sterile room according to standard production and sanitation requirements.
Table 1, the formulation composition when implemented according to examples 1-3 gives the following table:
table 2, the low-fat healthy rice protein nutritional powder of this example 1 was placed in 24 months and 30 months in comparison with the market protein powder 1 and the market protein powder 2, as follows:
in summary, the following steps: compared with the traditional protein powder, the low-fat healthy rice protein nutritional powder provided by the invention has unique rice fragrance, moderate sweetness, neutral mouthfeel, no other foreign flavor or peculiar smell and faint yellow fine powder, solves the problem that the rice protein is easy to oxidize and deteriorate on one hand, prolongs the shelf life, enriches the types of the rice protein nutritional powder, and improves the recycling value of grain byproduct resources.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (9)
1. A low-fat healthy rice protein nutrition powder is characterized in that: the formula of the low-fat healthy rice protein nutritional powder is as follows: the weight percentages of the components are as follows: 95-97% of high-quality low-fat rice protein powder, 3.0-5.0% of konjac flour and 0.028-0.04% of sweetener.
2. The low-fat healthy rice protein nutritional powder of claim 1, wherein: the formula of the low-fat healthy rice protein nutritional powder is as follows: the weight percentages of the components are as follows: 96% of high-quality low-fat rice protein powder, 4% of konjac flour and 0.04% of sweetener.
3. The low-fat healthy rice protein nutritional powder of claim 1, wherein: the formula of the low-fat healthy rice protein nutritional powder is as follows: the weight percentages of the components are as follows: 97% of high-quality low-fat rice protein powder, 3% of konjac flour and 0.03% of sweetener.
4. The low-fat healthy rice protein nutritional powder of claim 1, wherein: the formula of the low-fat healthy rice protein nutritional powder is as follows: the weight percentages of the components are as follows: 95% of high-quality low-fat rice protein powder, 5% of konjac flour and 0.028% of sweetener.
5. A low-fat healthy rice protein nutritional powder according to any one of claims 1 to 4, wherein: the sweetener is any one of stevioside or sucralose.
6. The method of preparing a low-fat healthy rice protein nutritional powder according to any one of claims 1 to 4, wherein the method comprises the steps of: the method comprises the following steps:
s1, preparing high-quality low-fat rice protein powder, which comprises the following steps:
a. removing foreign matters: removing foreign matters in the rice residue by sieving the rice residue with a 5-6-target standard sample sieve;
b. removing fat and pesticide residues: mixing the rice residue and organic alcohol at a mass ratio of 1:5-8, stirring at 45-55 deg.C and 30-50r/min for 1-2h to obtain a mixture;
c. and (3) filtering: filtering out alcohol in the mixture under negative pressure of 0.026-0.018pa, and stopping filtering when the drying weight loss of the mixture is lower than 40-50% at 105 deg.C to obtain mixed sample A;
d. and (3) drying: drying the mixed sample A at the rotation speed of 30-50r/min and the temperature of 85-100 ℃ for 7-9h, and stopping drying when the drying weight loss of the dried mixture at 105 ℃ is 5-8% to obtain a mixed sample B;
e. crushing: crushing and screening the mixed sample B to obtain low-fat high-quality low-fat rice protein powder;
s2, mixing high-quality low-fat rice flour, konjac flour and a sweetener, and uniformly mixing the high-quality low-fat rice protein powder, the konjac flour and the sweetener for 0.5-1.0h at the rotating speed of 30-50 r/min;
s3, canning, namely canning and sealing the uniformly mixed rice protein powder in a sterile room according to standard production and sanitation requirements.
7. The method of preparing a low-fat healthy rice protein nutritional powder of claim 6, wherein the method comprises the steps of: in step e, when the mixed sample B is pulverized, either an ultrafine pulverizer or a ball mill is used.
8. The method of preparing a low-fat healthy rice protein nutritional powder of claim 6, wherein the method comprises the steps of: in step e, when the crushed mixed sample B is screened, a 280-320-mesh filter screen is adopted for screening.
9. The method of preparing a low-fat healthy rice protein nutritional powder of claim 6, wherein the method comprises the steps of: in the S3, the filling standard of the rice protein powder is 500g per tank.
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