阅读说明：本技术 一种乳清蛋白粉及其制备方法 (Whey protein powder and preparation method thereof ) 是由 李文霞 上官海燕 高丹 戴晶晶 于 2019-10-22 设计创作，主要内容包括：本发明公开了一种乳清蛋白粉的制备方法,包括步骤：(1)一步制粒法制备复配浓缩乳清蛋白粉：在自下而上的热空气作用下,使得浓缩乳清蛋白粉呈流动状态,同时以喷雾形式喷入低聚半乳糖溶液,边成型边干燥,得到低聚半乳糖包裹浓缩乳清蛋白粉的颗粒,然后过筛；其中,浓缩乳清蛋白粉与低聚半乳糖的重量比为80-95.2:4.8-20；(2)将过筛后的复配浓缩乳清蛋白粉和辅料充分混合,过筛,得到乳清蛋白粉产品。本发明通过上述一步制粒法,能够实现边成型边干燥,将低聚半乳糖层层包裹在乳清蛋白粉外部,从而改善复配浓缩乳清蛋白粉的颗粒分布,提高水中的分散性,从而达到改善产品冲泡性的目的。(The invention discloses a preparation method of whey protein powder, which comprises the following steps: (1) preparing compound concentrated whey protein powder by a one-step granulation method: under the action of hot air from bottom to top, the concentrated whey protein powder is in a flowing state, and meanwhile, galactooligosaccharide solution is sprayed in a spraying mode, forming and drying are carried out simultaneously, particles of the galactooligosaccharide coated concentrated whey protein powder are obtained, and then the particles are sieved; wherein the weight ratio of the concentrated whey protein powder to the galacto-oligosaccharide is 80-95.2: 4.8-20; (2) and fully mixing the sieved compound concentrated whey protein powder with auxiliary materials, and sieving to obtain a whey protein powder product. According to the invention, the one-step granulation method can realize drying while molding, and the galactooligosaccharide is coated outside the whey protein powder layer by layer, so that the particle distribution of the compound concentrated whey protein powder is improved, the dispersibility in water is improved, and the purpose of improving the product brewing property is achieved.)

1. The preparation method of the whey protein powder is characterized by comprising the following steps:

(1) preparing compound concentrated whey protein powder by a one-step granulation method: under the action of hot air from bottom to top, the concentrated whey protein powder is in a flowing state, and meanwhile, galactooligosaccharide solution is sprayed in a spraying mode, forming and drying are carried out simultaneously, particles of the galactooligosaccharide coated concentrated whey protein powder are obtained, and then the particles are sieved; wherein the weight ratio of the concentrated whey protein powder to the galacto-oligosaccharide is 80-95.2: 4.8-20;

(2) and fully mixing the sieved compound concentrated whey protein powder with auxiliary materials, and sieving to obtain a whey protein powder product.

2. The preparation method of claim 1, wherein the weight ratio of the concentrated whey protein powder to the galacto-oligosaccharide is 92.8-95.2: 4.8-7.2.

3. The method according to claim 1, wherein the spraying speed is 8 to 9 kg/h.

4. The method according to claim 1, wherein the galactooligosaccharide solution has a mass concentration of 10 to 20%.

5. The method of claim 1, wherein the temperature of the hot air is 50-60 ℃.

6. The preparation method according to claim 1, wherein the compound concentrated whey protein powder in the step (2) is mixed with auxiliary materials in batches, and is sieved after each mixing.

7. Whey protein powder obtained by the production method according to any one of claims 1 to 6.

8. The whey protein powder formula is characterized by comprising the following components in parts by weight:

1980 parts by weight of 1950 parts by weight of whey protein powder as described in claim 7;

25-40 parts of N-acetylneuraminic acid;

0.1-0.3 weight portion of lactobacillus fermentum.

9. The whey protein powder formula of claim 8, wherein the whey protein powder formula comprises the following components in parts by weight:

1969.8 parts by weight of the whey protein powder of claim 7;

30 parts by weight of N-acetylneuraminic acid;

0.2 weight portion of lactobacillus fermentum.

10. The whey protein powder formulation according to claim 8, wherein the lactobacillus fermentum is lactobacillus fermentum CECT 5716.

Technical Field

The invention belongs to the technical field of food, and particularly relates to whey protein powder and a preparation method thereof.

Background

Whey protein powder is milk white solid and has the faint scent of milk, and is a powdery product with the protein content of not less than 25 percent, which is usually prepared by taking whey as a raw material through the processes of separation, concentration, drying and the like. The main components of the whey protein powder comprise lactose, inorganic salt, whey protein, water-soluble vitamins and the like, so the whey protein powder has higher nutritional value, can promote the absorption of the vitamins and the synthesis of the lactose, improves the immunity of the organism, has the function of resisting hypertension, and is popular with consumers.

However, the existing whey protein powder generally has the problems that the concentrated whey protein powder serving as a main raw material in a formula is small in particle size, much in fine powder and easy to agglomerate, dissolution of the whey protein powder is blocked, the product brewing performance is poor, and the taste is affected.

At present, the brewing performance of the concentrated whey protein powder with high protein content is solved, and the conventional technical methods comprise two methods, namely phospholipid direct addition, liquid granulation and auxiliary material dilution, but the two technical methods are applied to the product and have the defect that the two technical methods cannot be realized at present and have the following defects respectively:

firstly, phospholipid is directly added into liquid whey, and the mixture is sprayed and dried to prepare a powdery product, the product prepared by the process has good brewing performance but poor fluidity, so that materials can be slowly attached to and accumulated in accessories of filling machines such as a hopper, a feed opening and the like in the filling process, the problems of large filling quantity difference and poor air tightness occur, and the small strip-packed product cannot be encapsulated;

and secondly, reducing the proportion of the concentrated whey protein powder applied to the final product by adding other auxiliary materials, and further solving the problem of brewing property, wherein the commonly used diluting auxiliary materials are lactose, cellulose derivatives and other substances which have good fluidity, and the fluidity of the original concentrated whey protein powder raw material is not influenced after the substances are added, but the substances are used for improving the brewing property of the concentrated whey protein powder, and a large amount of the substances are added, for example, 1 part of the concentrated whey protein powder needs to be added with 1-2 parts of lactose, so that the protein concentration in the final product is remarkably reduced and is reduced from 90% to 40% -50%, and the technical requirement of high protein content cannot be met.

Chinese patent CN102342425 discloses a processing method of instant rice flour for infants, which comprises the steps of firstly mixing and uniformly stirring rice raw material powder, whey protein powder, protease, trehalose and oligomeric isomeric maltose, then carrying out spray drying or air flow drying on the obtained concentrated slurry to obtain a powdery product with the moisture content of below 8%, and packaging to obtain the instant rice flour. The instant rice flour prepared by the invention has good brewing performance, has no anaphylactic reaction to infants, and is suitable for infants to eat.

However, the whey protein powder contains lactoferrin and immunoglobulin IgG as effective components, which are poor in thermal stability, and thus the nutrition of whey protein powder is easily destroyed by the above method. Therefore, a whey protein powder formula capable of improving the brewing performance of whey protein powder and not affecting the nutritional ingredients of whey protein powder and a preparation process of whey protein powder suitable for the whey protein powder formula are needed.

In conclusion, the whey protein powder and the preparation method thereof are developed, the whey protein powder is granulated with concentrated whey protein powder in one step by using galacto-oligosaccharide as an adhesive, and then is matched with other auxiliary materials (such as N-acetylneuraminic acid, lactobacillus fermentum and the like), so that the dispersibility of the product in water can be obviously improved, the brewing property of the product is improved, meanwhile, the damage of high temperature to heat-sensitive functional components in the whey protein powder is avoided, and the nutritional value of the whey protein powder is ensured.

Disclosure of Invention

The invention aims to provide a preparation method of whey protein powder, which can obviously improve the brewing performance of the product.

In order to achieve the purpose, the invention adopts the following technical scheme:

the preparation method of the whey protein powder is characterized by comprising the following steps:

(1) preparing compound concentrated whey protein powder by a one-step granulation method: under the action of hot air from bottom to top, the concentrated whey protein powder is in a flowing state, and meanwhile, galactooligosaccharide solution is sprayed in a spraying mode, forming and drying are carried out simultaneously, particles of the galactooligosaccharide coated concentrated whey protein powder are obtained, and then the particles are sieved; wherein the weight ratio of the concentrated whey protein powder to the galacto-oligosaccharide is 80-95.2: 4.8-20;

(2) and fully mixing the sieved compound concentrated whey protein powder with auxiliary materials, and sieving to obtain a whey protein powder product.

Furthermore, the weight ratio of the concentrated whey protein powder to the galacto-oligosaccharide is preferably 92.8-95.2: 4.8-7.2.

Further, the spraying speed is 8-9 kg/h.

Further, the mass concentration of the galactooligosaccharide solution is 10-20%.

Further, the temperature of the hot air is 50-60 ℃.

Further, the compound concentrated whey protein powder in the step (2) is mixed with auxiliary materials in batches, and the mixture is sieved after each mixing.

Drawings

FIG. 1 is a schematic flow chart of preparation of compound concentrated whey protein powder in example 1 of the present invention;

FIG. 2 is a schematic flow chart of preparation of whey protein powder product in example 2 of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention without any inventive step, are within the scope of protection of the invention.

Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs.

[ MEASURING METHOD FOR PERFUSION BETWEEN BEVERAGE ]

The infusion performance in the embodiment of the invention is measured according to the following method:

simulating the actual brewing process of the consumer, about 2g (weighing mass M) ₀) Mixing the product with 20mL of water at about 40 deg.C, mechanically stirring at 375 rpm for 1min, and filtering to remove insoluble part (weight mass M) ₁) Separating from the dissolved part, measuring the dry matter of the dissolved part, and calculating the quality of the brewing property (C) according to the proportion of the dry matter transferred into the liquid phase. Three measurements were made for each sample and the average was taken as the result of the measurement.

The brewing calculation formula is as follows:

C＝(M ₀-M ₁)/M ₀×100

c: the tea is brewed;

M ₀: the weight of the product before dissolution;

M ₁: and (4) after stirring, carrying out screen covering and suction filtration, and weighing the powder on the screen covering and suction filtration paper.

[ METHOD FOR DETECTING FLOWING ]

The flowability of the powder is usually expressed by the angle of repose. The angle of repose is the maximum angle formed by the free slope of the powder accumulation layer and the horizontal plane. The smaller the angle of repose, the smaller the friction force and the better the flowability. The determination of the angle of repose is based on GB/T11986-. Wherein the general correspondence of flowability to angle of repose is as follows: