阅读说明：本技术 一种复配稳定剂及含该复配稳定剂的植物基蛋白营养粉 (Compound stabilizer and plant-based protein nutrition powder containing same ) 是由 魏星 武林贺 张聚洋 袁诚 黄乐坚 许文东 刘菊妍 黄晓玲 李益 李咏华 王小妹 于 2021-08-06 设计创作，主要内容包括：本发明属于食品技术领域,公开一种复配稳定剂及含该复配稳定剂的植物蛋白全营养粉及其制备工艺。该复配稳定剂,含微晶纤维素30～40％、二氧化硅46～67％、磷酸盐3～14％,本发明提供的复配稳定剂及工艺处理,不仅能够提高全营养粉产品的流动性,改善灌装时堵管等现象,且在不影响产品本身配方风味的前提下,提高了产品的均匀度,解决了直接使用木薯淀粉混合时产品水分含量偏高的问题,减少了配液过程的泡沫量,保证了基于大豆蛋白作为唯一蛋白来源的全营养粉的稳定性；本发明提供的全营养粉配方具有优质植物蛋白,含人体必需脂肪酸,营养全面,所选原辅料符合食品安全国家标准,可制得特殊医学用途全营养配方粉。(The invention belongs to the technical field of food, and discloses a compound stabilizer, plant protein total nutrient powder containing the compound stabilizer and a preparation process thereof. The compound stabilizer contains 30-40% of microcrystalline cellulose, 46-67% of silicon dioxide and 3-14% of phosphate, and can improve the fluidity of the total nutrient powder product, improve the phenomena of pipe blockage during filling and the like, improve the uniformity of the product on the premise of not influencing the formula flavor of the product, solve the problem of high water content of the product when cassava starch is directly used for mixing, reduce the foam amount during liquid preparation, and ensure the stability of the total nutrient powder based on soybean protein as a unique protein source; the formula of the total nutrient powder provided by the invention has high-quality vegetable protein, contains essential fatty acid for human bodies, has comprehensive nutrition, and can be prepared into total nutrient formula powder with special medical application, and the selected raw and auxiliary materials meet the national standard of food safety.)

1. The compound stabilizer is characterized by comprising the following components in percentage by mass: 30-40% of microcrystalline cellulose, 46-67% of silicon dioxide and 3-14% of phosphate.

2. The compound stabilizer according to claim 1, which is characterized by comprising the following components in percentage by mass: 30% of microcrystalline cellulose, 56% of silicon dioxide and 14% of tricalcium phosphate.

3. The full nutrition powder containing the compound stabilizer of any one of claims 1-2, characterized by comprising cassava starch, wherein the cassava starch is taken as a carbohydrate source.

4. The nutritionally complete powder according to claim 3, comprising the following components in mass proportions: 3.2-4.8 parts of compound stabilizer, 200-300 parts of protein, 303-454 parts of carbohydrate, 26-40 parts of dietary fiber, 233-349 parts of grease, 1.6-2.4 parts of vitamin and 20-30 parts of mineral substances.

5. The nutritionally complete powder according to claim 4, comprising the following components in mass proportions: the protein is soybean protein isolate, the dietary fiber is resistant dextrin, the grease is vegetable fat powder, the vitamin is a compound vitamin, and the mineral is a compound mineral; the compound vitamin comprises one or more of retinyl acetate, cholecalciferol, dl-alpha-tocopherol acetate, phytomenadione, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, D-biotin, nicotinamide, folic acid and D-calcium pantothenate; the compound mineral comprises one or more of L-sodium ascorbate, ferric pyrophosphate, zinc oxide, magnesium oxide, copper sulfate, manganese sulfate, sodium selenite, potassium iodate, potassium chloride, sodium citrate, potassium dihydrogen phosphate, and calcium carbonate.

6. The nutritionally complete powder according to claim 5, wherein the vegetable fat powder is derived from one or more of soy bean oil, rapeseed oil, coconut oil.

7. A process for the preparation of the nutritionally complete powder according to claim 5, comprising the steps of:

A. weighing the microcrystalline cellulose, the silicon dioxide and the phosphate according to a formula ratio, and mixing to obtain a mixed material A;

B. weighing the composite mineral according to a formula ratio, taking purified water with the weight of 3-5 times of that of the composite mineral, starting shearing, adding the composite mineral into the purified water, and shearing to obtain a feed liquid B;

C. weighing the cassava starch and the soybean protein isolate according to a formula ratio, taking purified water which is 4-6 times of the total weight of the cassava starch and the soybean protein isolate, starting shearing, sequentially adding the soybean protein isolate and the cassava starch into the purified water, adding 20-30% of the mixed material A into a feed liquid, keeping shearing, and finally adding the feed liquid B to obtain a feed liquid C;

D. homogenizing, sterilizing and concentrating the feed liquid C, and controlling the solid content to be 35-45 brix% to obtain feed liquid D;

E. spray drying the feed liquid D to prepare a mixture E, wherein the volume weighted average particle size of the mixture E is controlled to be 90-120 mu m, and the water content is 2-5%;

F. weighing the dietary fiber and the compound vitamin according to the formula proportion, and mixing to obtain a mixed material F;

G. weighing the plant fat powder with the same amount as the mixed material F, and mixing the plant fat powder with the mixed material F to obtain a mixed material G;

H. weighing the plant fat powder with the same amount as the mixed material G, and mixing the plant fat powder with the mixed material G to obtain a mixed material H;

I. after the step G and the step H are finished, weighing the rest vegetable fat powder according to the formula proportion for later use;

J. weighing 50% of the rest of the vegetable fat powder, 50% of the mixture E and 50% of the rest of the mixture A in the step C, and sequentially feeding and mixing to obtain a mixture J;

K. weighing 50% of the rest of the vegetable fat powder, 50% of the mixture E and 50% of the rest of the mixture A in the step C, and sequentially feeding and mixing to obtain a mixture K;

and L, sequentially feeding and mixing the mixed material J, the mixed material H and the mixed material K, and sieving to finally obtain the total nutrient powder.

8. The process for the preparation of the nutritionally complete powder according to claim 7, wherein the shearing parameters for step C are: controlling the water temperature to be 40-45 ℃, controlling the shearing rotating speed to be 3600-4000 rpm, sequentially adding the isolated soy protein and the cassava starch into purified water, shearing for 1-3 min, adding 20-30% of the mixed material A into the feed liquid, keeping the shearing rotating speed unchanged, continuing to shear for 0.5-2 min, finally adding the feed liquid B, and shearing for 2-3 min.

9. The preparation method of the total nutrient powder as claimed in claim 7, wherein the mixing in the step A is carried out in a three-dimensional mixer, the mixing time is 1-3 min, and the mixing rotating speed frequency is 30-40 Hz; the inlet air temperature is controlled as follows: 140-160 ℃, and controlling the air outlet temperature as follows: the temperature of the product is 78-85 ℃, and the cooling temperature of the product is 25-28 ℃; the shearing parameters of the step B are as follows: controlling the water temperature to be 25-30 ℃, controlling the shearing rotating speed to be 1200-1800 rpm, and controlling the shearing time to be 1-2 min; the specific operation of the step D is as follows: homogenizing the feed liquid C for 1-3 times under the homogenizing pressure of 100-400 bar, controlling the temperature to be 10-20 ℃ after homogenizing, sterilizing at 85-90 ℃, keeping the sterilization duration for 1-4 s, controlling the solid content to be 35-45 brix by falling film concentration, and controlling the temperature to be 15-20 ℃ after concentration to obtain feed liquid D; e, spray drying, wherein the inlet air temperature is controlled as follows: 140-160 ℃, and controlling the air outlet temperature as follows: cooling the product at the temperature of between 78 and 85 ℃ and at the temperature of between 25 and 28 ℃ to obtain a mixture E; the mixing in the step F is carried out in a three-dimensional mixer, the mixing time is 2-4 min, and the mixing rotating speed frequency is 30-40 Hz; mixing in the step G is carried out in a three-dimensional mixer, the mixing time is 2-4 min, and the mixing rotating speed frequency is 40-60 Hz; mixing in the step H is carried out in a three-dimensional mixer, the mixing time is 3-5 min, and the mixing rotating speed frequency is 40-60 Hz; mixing in the step J is carried out in a three-dimensional mixer, the mixing time is 3-5 min, and the mixing rotating speed frequency is 50-70 Hz; mixing in the step K in a three-dimensional mixer for 3-5 min at a mixing speed of 50-70 Hz; and D, mixing in the step L in a three-dimensional mixer for 10-12 min, and sieving the mixture with a 40-mesh sieve at a mixing rotation speed frequency of 50-70 Hz to finally obtain the total nutrient powder.

10. The use of the compound stabilizer according to claim 1 for preparing plant-based protein complete nutrition powder.

Technical Field

The invention belongs to the technical field of nutrition support products (formula food for special medical application), and particularly relates to a compound stabilizer and plant-based protein nutrition powder containing the same.

Background

The nutritional support industry has a vigorous development in the world. China has a large population, enters an aging society, has epidemic metabolic diseases and aggravates medical load, and the demand of the products is vigorous. In the aspect of product formula, most carbohydrate sources of the products are maltodextrin, glucose syrup and the like, most protein sources are imported milk proteins, and the soybean protein isolate with the annual capacity of more than 100 million tons in the market of China at present cannot be utilized as a core protein ingredient of special medical food, which is mainly due to the fact that the existing soybean protein products are poor in solubility and flowability, and are easy to agglomerate, agglomerate and the like in the dry mixing and manufacturing process of the products, so that the application of the soybean protein isolate in the special medical total nutrient food is limited.

However, the essential amino acids contained in the protein in the soybean are most reasonable and closest to the proportion required by human bodies in plant food, as high-quality protein, the soybean protein contains abundant lysine, does not contain cholesterol, has the function of reducing the content of the cholesterol in the blood of the human bodies, prevents atherosclerosis, and the Chinese diabetes nutrition society particularly indicates that the soybean protein is more beneficial to reducing the blood fat level compared with animal protein, and the ingestion of a proper amount of the soybean protein can improve the total cholesterol, LDL-C and TG of the diabetic patients, improve the C-reactive protein (CRP) which is an inflammatory marker and reduce proteinuria. In view of the epidemic status of the chronic disease, a low glycemic index product is favored, and the amylose and the resistant starch in the cassava starch are higher, so that the cassava starch has the characteristic of slow digestion compared with widely used maltodextrin. However, the cassava starch has small particle size and is easy to agglomerate, and the situation of poor fluidity exists when the cassava starch is used as a carbohydrate source in a full-nutrition formula food, so that the cassava starch becomes a main factor for restricting the application of the cassava starch.

Aiming at the common key problems of less total amount of special medical food products, serious homogenization and higher sale price of the special medical food industry which is strongly demanded and developed at a high speed in China, the development of the industry is seriously restricted.

Disclosure of Invention

The invention aims to provide a compound stabilizer for improving the stability of the whole system and process and a preparation process for obtaining corresponding plant-based protein total nutrient powder, aiming at the problems of poor solubility and fluidity of soybean protein, easiness in caking and coalescence, excessive foam, high layering speed in a liquid preparation process, small particle size of cassava starch, easiness in caking, poor fluidity and the like.

In order to solve the technical problems, the invention adopts the following technical scheme:

a compound stabilizer comprises the following components in percentage by mass: 30-40% of microcrystalline cellulose, 46-67% of silicon dioxide and 3-14% of phosphate.

Among them, the phosphate is preferably tricalcium phosphate to reduce the use cost and improve the nutrient density of calcium and phosphorus.

Microcrystalline cellulose fulfils the standard: GB 1886.103.

Silica implementation criteria: GB 25576.

Tricalcium phosphate implementation standard: GB 1886.332.

The plant-based protein full-nutrition powder taking cassava starch and soybean protein as main raw materials needs to be subjected to steps of pretreatment, premixing, mixing, sieving and the like, and finally the full-nutrition powder food is obtained. Because a process combining wet mixing and dry mixing is adopted and physical differences such as particle size, density and the like exist among raw materials, the guarantee of the fluidity and the uniformity of the product is particularly important. However, through experimental investigation, it is found that the stabilizers specified in GB2760, including carnauba wax, propylene glycol, calcium silicate, silicon dioxide, talc, polyglycerol fatty acid ester, soluble soybean polysaccharide, phosphoric acid and phosphate salts, ferric ammonium citrate, magnesium carbonate, potassium ferrocyanide, sodium ferrocyanide, calcium stearate, magnesium stearate, microcrystalline cellulose, etc., have poor flow aid and uniformity effect on the plant-based protein complete nutrition powder when used alone, and the product is prone to have poor flowability and non-uniform trace elements, bringing quality risk to the product. Most of the complex formulations can not solve the problem well, and the addition amount is too high easily to influence the product quality. Therefore, under the condition of not influencing the product quality, a proper stabilizer needs to be found, the stability and the uniformity of the product are improved, and the cost of raw materials is reduced, so that an ideal plant-based protein full-nutrition powder product can be finally obtained.

According to research, 30-40% of microcrystalline cellulose, 46-67% of silicon dioxide and 3-14% of phosphate are mixed to prepare the compound stabilizer, when the compound stabilizer is applied to a product, the problems that soybean protein is poor in solubility and flowability, easy to agglomerate and conglomerate and the like, cassava starch is small in particle size, easy to agglomerate and poor in flowability and the like can be effectively solved, and raw materials of all parts of the plant-based protein total nutrient powder with large differences in properties are coordinated and matched, so that the stability of the whole system and the process is greatly improved.

Preferably, the composition comprises the following components in percentage by mass: 30% of microcrystalline cellulose, 56% of silicon dioxide and 14% of tricalcium phosphate.

A total nutrient powder containing the compound stabilizer comprises cassava starch, wherein the cassava starch is used as a carbohydrate source.

Preferably, the composition comprises the following components in percentage by mass: 3.2-4.8 parts of compound stabilizer, 200-300 parts of protein, 303-454 parts of carbohydrate, 26-40 parts of dietary fiber, 233-349 parts of grease, 1.6-2.4 parts of vitamin and 20-30 parts of mineral substances.

Preferably, the protein is soy protein isolate, the carbohydrate is tapioca starch, the dietary fiber is resistant dextrin, the grease is vegetable fat powder, the vitamin is a vitamin complex, and the mineral is a mineral complex.

Preferably, the vegetable fat powder is derived from one or more of soybean oil, rapeseed oil and coconut oil.

Preferably, the vitamin complex comprises one or more of retinyl acetate, cholecalciferol, dl-alpha-tocopherol acetate, phytomenadione, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamine, D-biotin, nicotinamide, folic acid, and D-calcium pantothenate; the compound mineral comprises one or more of L-sodium ascorbate, ferric pyrophosphate, zinc oxide, magnesium oxide, copper sulfate, manganese sulfate, sodium selenite, potassium iodate, potassium chloride, sodium citrate, potassium dihydrogen phosphate, and calcium carbonate.

The soybean protein isolate is a high-quality plant protein, and the protein is an important substance necessary for human life activity and is helpful for the formation and growth of tissues. Tapioca starch provides carbohydrates, which are essential substances and major sources of energy for human survival. The vegetable fat powder provides high energy and essential fatty acid for human body. Among the vitamins, D-biotin contains vitamin B7; folic acid vitamin B9; pantothenic acid contains vitamin B5; niacinamide contains niacin, vitamin B3; thiamine hydrochloride contains vitamin B1; cyanocobalamin contains vitamin B12; pyridoxine hydrochloride contains vitamin B6; cholecalciferol contains vitamin D3; the plant menadione contains vitamin K1; retinyl acetate RE contains vitamin A; riboflavin contains vitamin B2; sodium L-ascorbate contains vitamin C; dl-alpha-tocopheryl acetate alpha-TE contains vitamin E. In the mineral substances, potassium chloride contains chlorine elements; sodium selenite contains selenium element; potassium iodate contains iodine elements; sodium dihydrogen phosphate contains phosphorus element; calcium carbonate contains calcium elements; the sodium citrate contains sodium element; potassium citrate and potassium chloride contain potassium elements; ferric pyrophosphate iron-containing element; copper sulfate contains copper element; zinc oxide contains zinc element; manganese sulfate contains manganese elements; the magnesium oxide contains magnesium element. All the above are essential nutrient elements for human health.

A preparation method of the total nutrient powder comprises the following steps:

A. weighing the microcrystalline cellulose, the silicon dioxide and the phosphate according to a formula ratio, and mixing to obtain a mixed material A;

B. weighing the composite mineral according to a formula ratio, taking purified water with the weight of 3-5 times of that of the composite mineral, starting shearing, adding the composite mineral into the purified water, and shearing to obtain a feed liquid B;

and (3) feeding the materials in sequence, taking certain amount of water, cutting, and adding the composite mineral substance, so that lumps are not easy to form, and the dispersion of the composite mineral substance is facilitated. If water is added into the composite mineral substance and then the composite mineral substance is sheared, a small amount of water is contacted with the composite mineral substance at first to form lumps easily, which is not beneficial to dispersion.

C. Weighing the cassava starch and the soybean protein isolate according to a formula ratio, taking purified water which is 4-6 times of the total weight of the cassava starch and the soybean protein isolate, starting shearing, sequentially adding the soybean protein isolate and the cassava starch into the purified water, adding 20-30% of the mixed material A into a feed liquid, keeping shearing, and finally adding the feed liquid B to obtain a feed liquid C;

feeding sequence: b, taking a certain amount of water firstly; the sequence of the cassava starch and the soybean protein isolate is that the soybean protein isolate is firstly increased to reserve enough water to hydrate with protein, and the dispersion time of adding the soybean protein isolate and then adding the cassava starch is shorter than the dispersion time of adding the cassava starch and then adding the soybean protein isolate; and then adding the mixed material A to simultaneously play roles of defoaming and further dispersing and stabilizing a protein and starch system, finally adding the material liquid B to maximize the bulk density, dispersing the mineral substances which are not easy to lose heat into the carbohydrate and protein raw materials with the largest addition amount, and homogenizing to improve the stability of the system. In combination, this sequence allows the most poorly soluble tapioca starch + soy protein isolate to have the longest shear time, which facilitates dispersion and stabilization. If the liquid preparation is carried out in a non-sequence, the obtained liquid material can have lumps and coarse particles, so that the system is not uniform, the homogenizer can be damaged by carrying out homogenization, and the energy consumption can be increased by carrying out shearing.

D. Homogenizing, sterilizing and concentrating the feed liquid C, and controlling the solid content to be 35-45 brix% to obtain feed liquid D;

homogenizing, sterilizing, and concentrating into conventional spray drying process, if concentrating and sterilizing, the sterilizing effect may not be ideal, and wall sticking and caking are easy to occur.

E. Spray drying the feed liquid D to prepare a mixture E, wherein the volume weighted average particle size of the mixture E is controlled to be 90-120 mu m, and the water content is 2-5%;

F. weighing the dietary fiber and the compound vitamin according to the formula proportion, and mixing to obtain a mixed material F;

G. weighing the plant fat powder with the same amount as the mixed material F, and mixing the plant fat powder with the mixed material F to obtain a mixed material G;

H. weighing the plant fat powder with the same amount as the mixed material G, and mixing the plant fat powder with the mixed material G to obtain a mixed material H;

I. after the step G and the step H are finished, weighing the rest vegetable fat powder according to the formula proportion for later use;

J. weighing 50% of the rest of the vegetable fat powder, 50% of the mixture E and 50% of the rest of the mixture A in the step C, and sequentially feeding and mixing to obtain a mixture J;

K. weighing 50% of the rest of the vegetable fat powder, 50% of the mixture E and 50% of the rest of the mixture A in the step C, and sequentially feeding and mixing to obtain a mixture K;

J. k is the same step, because mixture E and vegetable fat powder volume are great, the direct mixing easily leads to the unstable condition of batch-to-batch homogeneity, and then prolongs the compounding time, increases the energy consumption. Therefore, the three materials are split into half or more, the good flow aiding effect of the mixed material A is utilized to carry out segmented mixing, the mixing uniformity can be ensured when the split is 50%, and the splitting is more, the working hours can be prolonged and the energy consumption can be increased. And feeding the plant fat powder, the mixture E and the mixed material A in sequence. The vegetable fat powder has good fluidity and is not easy to stick to the wall, the vegetable fat powder is firstly put into a mixer to play the role of a 'wrapper', and the subsequently added materials are wrapped in the vegetable fat powder to enhance the fluidity of the vegetable fat powder. If mixture E or misce bene A add the blendor earlier before the vegetable fat powder, the unstable condition of degree of consistency appears between different batches easily, then need improve through suitable extension compounding time, can increase the energy consumption simultaneously, be unfavorable for whole production technology process.

And L, sequentially feeding and mixing the mixed material J, the mixed material H and the mixed material K, and sieving to finally obtain the total nutrient powder.

Due to the particularity of the formula, the product mainly comprises raw materials such as cassava starch, soybean protein, fat powder, vitamins and mineral substances, the physical and chemical states of the raw materials have large difference, and the whole system and the process are stabilized by pretreating the cassava starch, the soybean protein isolate and the composite mineral substance and mixing the cassava starch, the soybean protein isolate and the composite mineral substance at the front end and the rear end together with a stabilizer. The pretreatment method of the cassava starch, the soybean protein isolate and the compound mineral comprises the following key process steps: high-speed shearing, high-pressure homogenizing, sterilizing, falling film concentrating and spray drying.

The process is a key process for preparing the plant-based protein total nutrient powder by combining a wet method and a dry method, and has the advantages that the physical properties of the raw materials are different, the water content of the cassava starch is higher, the particle size of the cassava starch is finer, the particle size of the isolated soy protein is finer, but the bulk density of the isolated soy protein is higher, the particle sizes of the plant fat powder and the resistant dextrin are moderate, and the particle sizes of the compound vitamins and the compound minerals are larger than those of other raw materials, but the bulk density of the compound vitamins and the compound minerals is also higher.

The particle size of the plant fat powder is close to that of the final product and also close to that of the compound vitamin and the dietary fiber, the fluidity of the plant fat powder is good, and the plant fat powder has a certain flow aiding effect, so that the plant fat powder can be added for multiple times according to the principle of equivalent increasing, the materials in different stages are assisted to enhance the fluidity, and the processing in each stage is facilitated. And step J and step K are actually completed step by step in the same technical process, and the problem that the uniformity cannot reach the standard possibly exists if the difference between the large material and the small material is too large is mainly considered.

Preferably, the shearing parameters of step C are: controlling the water temperature to be 40-45 ℃, controlling the shearing rotating speed to be 3600-4000 rpm, sequentially adding the isolated soy protein and the cassava starch into purified water, shearing for 1-3 min, adding 20-30% of the mixed material A into the feed liquid, keeping the shearing rotating speed unchanged, continuing to shear for 0.5-2 min, finally adding the feed liquid B, and shearing for 2-3 min.

The multi-end shearing is carried out because the property difference of the soybean protein isolate, the cassava starch, the mixed material A and the feed liquid B is large, the first section of 1-3 min is used for dispersing the soybean protein isolate and the cassava starch which are difficult to dissolve, foam is generated due to shearing in the period, a certain defoaming effect is achieved after the mixed material A is added, and the shearing time is short for 0.5-2 min because the mixed material A is small in amount and easy to disperse. The feed liquid B is a pre-solution of minerals, the volume is large after pre-dissolving, and the shearing time is properly increased to 2-3 min for full dispersion after adding. The split-end shearing can ensure that the soybean protein isolate, the cassava starch, the mixed material A and the feed liquid B with great property difference can be well dispersed.

Preferably, the mixing in the step A is carried out in a three-dimensional mixer, the mixing time is 1-3 min, and the mixing rotating speed frequency is 30-40 Hz; the inlet air temperature is controlled as follows: 140-160 ℃, and controlling the air outlet temperature as follows: the temperature of the product is 78-85 ℃, and the cooling temperature of the product is 25-28 ℃; the shearing parameters of the step B are as follows: controlling the water temperature to be 25-30 ℃, controlling the shearing rotating speed to be 1200-1800 rpm, and controlling the shearing time to be 1-2 min; the specific operation of the step D is as follows: homogenizing the feed liquid C for 1-3 times under the homogenizing pressure of 100-400 bar, controlling the temperature to be 10-20 ℃ after homogenizing, sterilizing at 85-90 ℃, keeping the sterilization duration for 1-4 s, controlling the solid content to be 35-45 brix by falling film concentration, and controlling the temperature to be 15-20 ℃ after concentration to obtain feed liquid D; e, spray drying, wherein the inlet air temperature is controlled as follows: 140-160 ℃, and controlling the air outlet temperature as follows: cooling the product at the temperature of between 78 and 85 ℃ and at the temperature of between 25 and 28 ℃ to obtain a mixture E; the mixing in the step F is carried out in a three-dimensional mixer, the mixing time is 2-4 min, and the mixing rotating speed frequency is 30-40 Hz; mixing in the step G is carried out in a three-dimensional mixer, the mixing time is 2-4 min, and the mixing rotating speed frequency is 40-60 Hz; mixing in the step H is carried out in a three-dimensional mixer, the mixing time is 3-5 min, and the mixing rotating speed frequency is 40-60 Hz; mixing in the step J is carried out in a three-dimensional mixer, the mixing time is 3-5 min, and the mixing rotating speed frequency is 50-70 Hz; mixing in the step K in a three-dimensional mixer for 3-5 min at a mixing speed of 50-70 Hz; and D, mixing in the step L in a three-dimensional mixer for 10-12 min, and sieving the mixture with a 40-mesh sieve at a mixing rotation speed frequency of 50-70 Hz to finally obtain the total nutrient powder.

In the step D, the low temperature control after homogenization and the low temperature control after concentration mainly control the growth of microorganisms, the specific time is determined according to the actual production situation, and if the rear-end sterilization and concentration process is not in time, more time is needed, and the maximum time is not more than 6 hours. Controlling the temperature to be 78-83 ℃ in the falling film concentration process, preheating the feed liquid D before entering a spray dryer, wherein the temperature is as follows: and the temperature is 70-75 ℃, so that the viscosity of the feed liquid D is reduced, and the spray drying is facilitated.

An application of the compound stabilizer is used for preparing the plant-based protein total nutrient powder.

Compared with the prior art, the implementation of the invention has the following beneficial effects:

the compound stabilizer and the raw material pretreatment method provided by the invention can improve the fluidity of the full-nutrition powder product, improve the phenomena of pipe blockage and the like during filling, improve the uniformity of the product on the premise of not influencing the formula flavor of the product, solve the problem of high water content of the product when cassava starch is directly used for mixing, reduce the foam amount in the liquid preparation process, and ensure the stability of the full-nutrition powder based on soybean protein as a unique protein source; the formula of the total nutrient powder provided by the invention has high-quality vegetable protein, contains essential fatty acid for human bodies, has comprehensive nutrition, and can be prepared into total nutrient formula powder with special medical application, and the selected raw and auxiliary materials meet the national standard of food safety.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described in detail with reference to the following specific examples.

Example 1

Mixing is carried out without using any stabilizer.

Example 2

Mixing materials by using a single stabilizer, wherein the stabilizer comprises the following components in percentage by mass: 100 percent of microcrystalline cellulose.

Example 3

Mixing materials by using a single stabilizer, wherein the stabilizer comprises the following components in percentage by mass: 100% of silicon dioxide.

Example 4

Mixing materials by using a single stabilizer, wherein the stabilizer comprises the following components in percentage by mass: 100% of tricalcium phosphate.

Example 5

Microcrystalline cellulose and tricalcium phosphate are mixed, and the mixture comprises the following components in percentage by mass: 50% of microcrystalline cellulose and 50% of tricalcium phosphate.

Example 6

One embodiment of the compound stabilizer comprises the following components in percentage by mass: microcrystalline cellulose 20% and tricalcium phosphate 80%.

Example 7

Mixing silicon dioxide and tricalcium phosphate, wherein the mixture comprises the following components in percentage by mass: 50% of silicon dioxide and 50% of tricalcium phosphate.

Example 8

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 20% of silicon dioxide and 80% of tricalcium phosphate.

Example 9

One embodiment of the compound stabilizer comprises the following components in percentage by mass: microcrystalline cellulose 20% and silicon dioxide 80%.

Example 10

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 30% of microcrystalline cellulose and 70% of silicon dioxide.

Example 11

The microcrystalline cellulose and silicon dioxide are mixed, and the mixture comprises the following components in percentage by mass: 50% of microcrystalline cellulose and 50% of silicon dioxide.

Example 12

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 80% of microcrystalline cellulose and 20% of silicon dioxide.

Example 13

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 33% of microcrystalline cellulose, 34% of silicon dioxide and 33% of tricalcium phosphate.

Example 14

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 30% of microcrystalline cellulose, 50% of silicon dioxide and 20% of tricalcium phosphate.

Example 15

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 30% of microcrystalline cellulose, 56% of silicon dioxide and 14% of tricalcium phosphate.

Example 16

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 40% of microcrystalline cellulose, 48% of silicon dioxide and 12% of tricalcium phosphate.

Example 17

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 40% of microcrystalline cellulose, 55% of silicon dioxide and 5% of tricalcium phosphate.

Example 18

One embodiment of the compound stabilizer comprises the following components in percentage by mass: 30% of microcrystalline cellulose, 67% of silicon dioxide and 3% of tricalcium phosphate.

Example 19

A plant protein-based total nutrient powder comprises the following raw materials in parts by weight: 40kg of cassava starch, 29kg of plant fat powder, 25kg of soybean protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral substances and 0.2kg of compound vitamins, and liquid preparation and mixing are carried out without using a stabilizer.

Example 20

A total nutrient powder comprises the following raw materials, by weight, 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.4kg of microcrystalline cellulose described in example 2.

Example 21

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of vegetable fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.4kg of silicon dioxide described in example 3.

Example 22

A full nutrition powder comprises the following raw materials in parts by weight. 39.6kg of cassava starch, 29kg of vegetable fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.4kg of tricalcium phosphate described in example 4.

Example 23

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of vegetable fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin, 0.2kg of silicon dioxide and 0.2kg of tricalcium phosphate which are described in example 5.

Example 24

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin, 0.08kg of microcrystalline cellulose and 0.32kg of tricalcium phosphate which are described in example 6.

Example 25

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin, 0.2kg of microcrystalline cellulose and 0.2kg of tricalcium phosphate which are described in example 7.

Example 26

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin, 0.08kg of silicon dioxide and 0.32kg of tricalcium phosphate which are described in example 8.

Example 27

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin, 0.08kg of microcrystalline cellulose and 0.32kg of silicon dioxide which are described in example 9.

Example 28

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin, 0.12kg of microcrystalline cellulose and 0.28kg of silicon dioxide which are described in example 10.

Example 29

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin, 0.2kg of microcrystalline cellulose and 0.2kg of silicon dioxide which are described in example 11.

Example 30

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin, 0.32kg of microcrystalline cellulose and 0.08kg of silicon dioxide which are described in example 12.

Example 31

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.132kg of microcrystalline cellulose, 0.136kg of silicon dioxide and 0.132kg of tricalcium phosphate which are described in example 13.

Example 32

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.12kg of microcrystalline cellulose, 0.20kg of silicon dioxide and 0.08kg of tricalcium phosphate which are described in example 14.

Example 33

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.12kg of microcrystalline cellulose, 0.224kg of silicon dioxide and 0.056kg of tricalcium phosphate which are described in example 15.

Example 34

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.16kg of microcrystalline cellulose, 0.192kg of silicon dioxide and 0.048kg of tricalcium phosphate which are described in example 16.

Example 35

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soy protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.16kg of microcrystalline cellulose, 0.22kg of silicon dioxide and 0.02kg of tricalcium phosphate which are described in example 17.

Example 36

A full nutrition powder comprises the following raw materials in parts by weight: 39.6kg of cassava starch, 29kg of plant fat powder, 25kg of soybean protein isolate, 3kg of resistant dextrin, 2.5kg of compound mineral, 0.2kg of compound vitamin and 0.12kg of microcrystalline cellulose, 0.268kg of silicon dioxide and 0.012kg of tricalcium phosphate which are described in example 18.

Example 37

The preparation method of the total nutrient powder comprises the following steps:

A. weighing the microcrystalline cellulose, the silicon dioxide and the tricalcium phosphate according to a formula ratio, mixing, and carrying out mixing in a three-dimensional mixer, wherein the mixing time is 1-3 min, and the mixing rotating speed frequency is 30-40 Hz, so as to obtain a mixed material A;

B. weighing the composite mineral according to a formula ratio, taking purified water with the weight of 3-5 times that of the composite mineral, controlling the water temperature to be 25-30 ℃, starting shearing, controlling the shearing rotating speed to be 1200-1800 rpm, and shearing for 1-2 min to obtain a feed liquid B;

C. weighing the cassava starch and the soybean protein isolate according to a formula ratio, taking purified water which is 4-6 times of the total weight of the cassava starch and the soybean protein isolate, controlling the water temperature to be 40-45 ℃, starting shearing, controlling the shearing rotating speed to be 3600-4000 rpm, sequentially adding the soybean protein isolate and the cassava starch to the purified water, shearing for 1-3 min, adding 20-30% of a mixed material A into a feed liquid, keeping the shearing rotating speed unchanged, continuing shearing for 0.5-2 min, finally adding a feed liquid B, and shearing for 2-3 min to obtain a feed liquid C; D. homogenizing the feed liquid C for 1-3 times under the homogenizing pressure of 100-400 bar, controlling the temperature to be 10-20 ℃ after homogenizing, sterilizing at 85-90 ℃, keeping the sterilization duration for 1-4 s, controlling the solid content to be 35-45 brix by falling film concentration, and controlling the temperature to be 15-20 ℃ after concentration to obtain feed liquid D;

E. and (3) carrying out spray drying on the feed liquid D, and controlling the air inlet temperature to be: 140-160 ℃, and controlling the air outlet temperature as follows: the temperature of the product is controlled to be 78-85 ℃, the cooling temperature of the product is 25-28 ℃, and a mixture E is prepared, wherein the volume weighted average particle size of the mixture C is controlled to be 90-120 mu m, and the water content is 2-5%;

F. weighing the dietary fibers and the compound vitamins according to a formula ratio, mixing, and carrying out mixing in a three-dimensional mixer, wherein the mixing time is 2-4 min, and the mixing rotating speed frequency is 30-40 Hz, so as to obtain a mixed material F;

G. weighing the plant fat powder with the same amount as the mixed material F, mixing the plant fat powder with the mixed material F, and carrying out mixing in a three-dimensional mixer for 2-4 min at a mixing speed and frequency of 40-60 Hz to obtain a mixed material G;

H. weighing the plant fat powder with the same amount as the mixed material G, mixing the plant fat powder with the mixed material G, and carrying out mixing in a three-dimensional mixer for 3-5 min at a mixing speed and frequency of 40-60 Hz to obtain a mixed material H;

I. after the step F and the step G are finished, weighing the rest vegetable fat powder according to the formula proportion for later use;

J. weighing 50% of the rest of the vegetable fat powder, 50% of the mixture E and 50% of the rest of the mixture A in the step B, sequentially feeding and mixing the materials in sequence, and mixing in a three-dimensional mixer for 3-5 min at a mixing speed frequency of 50-70 Hz to obtain a mixed material J;

K. weighing 50% of the rest of the vegetable fat powder, 50% of the mixture E and 50% of the rest of the mixture A in the step B, sequentially feeding and mixing the materials in sequence, and mixing in a three-dimensional mixer for 3-5 min at a mixing speed frequency of 50-70 Hz to obtain a mixed material K;

and L, sequentially feeding and mixing the mixed material J, the mixed material H and the mixed material K in a three-dimensional mixer for 10-12 min, and sieving the mixed materials with a 40-mesh sieve at a mixing rotation speed frequency of 50-70 Hz to finally obtain a final product.

Example 38

The use effect of the compound stabilizer of the invention is studied in this example. The stabilizer mentioned in examples 1 to 16 is taken, a product is prepared according to the formula described in examples 17 to 32 and the preparation method described in example 33, indexes such as the foam amount, the layering time after homogenization, the stacking angle, the coefficient of variation and the like of the product (including an intermediate product) are detected, the use effect of the compound stabilizer disclosed by the invention is evaluated, and the product release standard is shown in table 1.

Selecting 3 nutrient indexes, averaging the variation coefficients, referring to JB20010-2004 three-dimensional mixer, according to the quality requirement of the product, the judgment requirement of uniform mixing of the product is that the RSD of the indexes is less than or equal to 5%, and the test results are shown in Table 2.

TABLE 1 product (including intermediate product) release criteria

The results are shown in table 2:

TABLE 2 test results of the products

As can be seen from Table 2, the product without the stabilizer (example 19) has the problems of too large foam amount of the prepared liquid, too short layering time of the material liquid after homogenization, too large stacking angle, too large variation coefficient and the like due to the use of the tapioca starch as a carbohydrate source, while the product with a single stabilizer (examples 20-22) can only slightly improve the problems, but still far cannot reach the detection standard, which is the main factor restricting the application of the tapioca starch at present. Products using simple compounded stabilizers (examples 23-30) still have problems in one or more tests. In the product using the multi-component compound stabilizer, the examples 31 and 32 still cannot stabilize the product quality, and the selection and the proportion of each component in the multi-component compound stabilizer are proved to have a crucial influence on the final quality of the product. The product using 30-40% of microcrystalline cellulose, 46-67% of silicon dioxide and 3-14% of phosphate as the stabilizer (examples 33-36) has good fluidity and uniformity unexpectedly, and tricalcium phosphate replaces part of silicon dioxide for compounding, so that the overall stability of the product is enhanced, the use cost is reduced, elements such as calcium, phosphorus and the like are enhanced, and the density of nutrients is improved.

In conclusion, the product without the compound stabilizer is unstable and is difficult to control in certain indexes within the detection standard. The product using the compound stabilizer is obviously superior to the product without the compound stabilizer in a plurality of key indexes such as foam amount of prepared liquid, layering of feed liquid after homogenization, stacking angle, coefficient of variation and the like, and can completely meet the detection standard, and the compound stabilizer obtained by the components and the proportion has obvious improvement effect on the fluidity and the uniformity of the front end preparation and the final product of the product.

The above disclosure is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the scope of the present invention, therefore, the present invention is not limited by the appended claims.