阅读说明：本技术 一种蛋白固体冲泡颗粒及其制备方法 (Protein solid brewing particles and preparation method thereof ) 是由 彭百生 坂本达夫 于 2020-12-01 设计创作，主要内容包括：本发明公开了一种蛋白固体冲泡颗粒及其制备方法,涉及食品、保健品技术领域。本发明先将牡蛎在富硒海水中培养后,取出牡蛎肉,将牡蛎肉用蛋白酶溶液酶解后,取上层清液,并用富硒酵母进行发酵,制得混合液,将混合液与黄原胶与魔芋胶构成的混合胶混合后,搅拌溶解,并喷雾干燥,制得改性牡蛎蛋白粉,最后将改性牡蛎蛋白粉与复合果蔬粉混合,并加入胶原蛋白粉,菊粉,聚葡萄糖,麦芽糖精,维生素E和维生素C,搅拌混合,得蛋白固体冲泡颗粒。本发明制备的蛋白固体冲泡颗粒易于冲泡,且便于保存,使用口感较好,营养价值高。(The invention discloses a protein solid brewing particle and a preparation method thereof, and relates to the technical field of foods and health-care products. The preparation method comprises the steps of culturing oysters in selenium-enriched seawater, taking out the oyster meat, carrying out enzymolysis on the oyster meat by using a protease solution, taking supernatant, fermenting by using selenium-enriched yeast to prepare a mixed solution, mixing the mixed solution with mixed gum consisting of xanthan gum and konjac glucomannan, stirring for dissolving, carrying out spray drying to prepare modified oyster protein powder, finally mixing the modified oyster protein powder with composite fruit and vegetable powder, adding collagen powder, inulin, polydextrose, malto saccharin, vitamin E and vitamin C, stirring and mixing to obtain the protein solid brewing particles. The protein solid brewing particles prepared by the invention are easy to brew and store, and have good mouthfeel and high nutritional value.)

1. The protein solid brewing particles are characterized by mainly comprising the following raw material components in parts by weight: 40-55 parts of modified oyster protein powder, 10-15 parts of collagen powder, 15-20 parts of composite fruit and vegetable powder, 6-10 parts of inulin, 3-5 parts of polydextrose, 2-4 parts of malt saccharin, 1-2 parts of vitamin E and 1-2 parts of vitamin C.

2. The protein solid brewing particle as claimed in claim 2, wherein the modified oyster protein powder is prepared by mixing the oyster cultured in selenium-rich seawater with konjac glucomannan and xanthan gum after enzymolysis and fermentation.

3. The protein solid brewing particle as claimed in claim 3, wherein the mixed fruit and vegetable powder is prepared from 5-10 parts of cranberry powder, 2-6 parts of cushaw fruit powder, 1-5 parts of pineapple powder, 1-5 parts of apple powder, 1-5 parts of juicy peach powder, 1-5 parts of papaya powder, 5-10 parts of pumpkin powder, 3-8 parts of coconut powder, 1-5 parts of spinach powder, 1-5 parts of agaric powder, 1-5 parts of roselle powder and 1-5 parts of pea powder.

4. The protein solid brewing particle as claimed in claim 4, which mainly comprises the following raw material components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of maltoside, 2 parts of vitamin E and 2 parts of vitamin C.

5. The preparation method of the protein solid brewing particles is characterized by mainly comprising the following steps:

(1) culturing fresh oysters in seawater rich in inorganic selenium for 2-3 days, taking out oyster meat, performing enzymolysis on the oyster meat by using a protease solution, inactivating, performing centrifugal separation, taking supernatant, performing fermentation deodorization treatment on the supernatant by using yeast, and inactivating to obtain a mixed solution;

(2) mixing the mixed solution obtained in the step (1) with mixed glue, adding a metal ion solution, heating, stirring and dissolving to obtain mixed dispersion liquid, and performing spray drying on the mixed dispersion liquid to obtain modified oyster protein powder;

(3) weighing the following components in parts by weight: 40-55 parts of modified oyster protein powder obtained in the step (1), 10-15 parts of collagen powder, 15-20 parts of composite fruit and vegetable powder, 6-10 parts of inulin, 3-5 parts of polydextrose, 2-4 parts of maltoside, 1-2 parts of vitamin E and 1-2 parts of vitamin C, mixing the modified oyster protein powder and the composite fruit and vegetable powder, adding the collagen powder, the inulin, the polydextrose, the maltoside, the vitamin E and the vitamin C, stirring and mixing to obtain the protein solid brewing particles.

6. The method for preparing a protein solid brewing granule as claimed in claim 5, wherein the seawater rich in inorganic selenium in step (1) is seawater with an inorganic selenium concentration of 0.01-0.2 g/L.

7. The method for preparing the protein solid brewing particles as claimed in claim 5, wherein the protease solution in the step (1) is any one of a papain solution with a mass fraction of 2% or a trypsin solution with a mass fraction of 1-2%; the yeast is selenium-enriched yeast.

8. The method for preparing the protein solid brewing particles as claimed in claim 5, wherein the mixed gum in the step (2) is prepared from xanthan gum and konjac gum according to a mass ratio of 2: 8, mixing the components; the konjac glucomannan is konjac glucomannan with the viscosity of 3.5 Pa.s at the temperature of 20 ℃, and the xanthan gum is xanthan gum with the viscosity of 6 Pa.s at the temperature of 20 ℃.

9. The preparation method of a protein solid brewing particle as claimed in claim 5, wherein the metal ion solution in the step (2) is prepared by mixing a solution with zinc ion concentration of 0.1-0.2 mol/L and a solution with calcium ion concentration of 0.1-0.3 mol/L according to a mass ratio of 1: 1.

Technical Field

The invention provides a protein solid brewing particle and a preparation method thereof, and relates to the technical field of foods and health-care products.

Background

The protein beverage is a beverage developed by utilizing food protein, is convenient to eat and easy to absorb, has extremely high nutritional value, and can generate positive effects on human health after being drunk for a long time. At present, besides dairy beverages, protein beverages are mainly based on vegetable protein beverages.

Oysters, commonly known as oyster and oyster, belong to the phylum mollusca, class bivalvia, order pearl shell, are the first cultured shellfish in the world, are one of the important marine biological resources available to humans, and are of a globally distributed variety. The oyster is not only fresh and delicious in meat and rich in nutrition, but also has unique health care function and medicinal value, and is a seafood with high nutritional value.

The protein beverage in the market at present mainly takes vegetable protein as a main component, which causes the function of the protein solid brewing particles to be single, and in the aspect of preservation, once the solid beverage is wetted, the product is easy to deteriorate, and meanwhile, the product is not easy to disperse after brewing, so the invention prepares the protein solid brewing particles which are easy to brew, high in nutritional value and not easy to deteriorate by taking oyster protein as a raw material.

Disclosure of Invention

The invention aims to provide a protein solid brewing particle and a preparation method thereof, which aim to solve the problems in the background technology.

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

the protein solid brewing particles are characterized by mainly comprising the following raw material components in parts by weight: 40-55 parts of modified oyster protein powder, 10-15 parts of collagen powder, 15-20 parts of composite fruit and vegetable powder, 6-10 parts of inulin, 3-5 parts of polydextrose, 2-4 parts of malt saccharin, 1-2 parts of vitamin E and 1-2 parts of vitamin C.

Preferably, the modified oyster protein powder is prepared by mixing the oyster cultured in selenium-rich seawater with konjac glucomannan and xanthan gum after enzymolysis and fermentation.

Preferably, the mixed fruit and vegetable powder is prepared from 5-10 parts of cranberry powder, 2-6 parts of cushaw fruit powder, 1-5 parts of pineapple powder, 1-5 parts of apple powder, 1-5 parts of juicy peach powder, 1-5 parts of papaya powder, 5-10 parts of pumpkin powder, 3-8 parts of broccoli powder, 1-5 parts of water spinach powder, 1-5 parts of agaric powder, 1-5 parts of roselle powder and 1-5 parts of pea powder.

As optimization, the protein solid brewing particles mainly comprise the following raw material components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of maltoside, 2 parts of vitamin E and 2 parts of vitamin C.

As optimization, the preparation method of the protein solid brewing particles mainly comprises the following steps:

(1) culturing fresh oysters in seawater rich in inorganic selenium for 2-3 days, taking out oyster meat, performing enzymolysis on the oyster meat by using a protease solution, inactivating, performing centrifugal separation, taking supernatant, performing fermentation deodorization treatment on the supernatant by using yeast, and inactivating to obtain a mixed solution;

(2) mixing the mixed solution obtained in the step (1) with mixed glue, adding a metal ion solution, heating, stirring and dissolving to obtain mixed dispersion liquid, and performing spray drying on the mixed dispersion liquid to obtain modified oyster protein powder;

(3) weighing the following components in parts by weight: 40-55 parts of modified oyster protein powder obtained in the step (1), 10-15 parts of collagen powder, 15-20 parts of composite fruit and vegetable powder, 6-10 parts of inulin, 3-5 parts of polydextrose, 2-4 parts of maltoside, 1-2 parts of vitamin E and 1-2 parts of vitamin C, mixing the modified oyster protein powder and the composite fruit and vegetable powder, adding the collagen powder, the inulin, the polydextrose, the maltoside, the vitamin E and the vitamin C, stirring and mixing to obtain the protein solid brewing particles.

Preferably, the seawater rich in inorganic selenium in the step (1) is seawater with the concentration of the inorganic selenium of 0.01-0.2 g/L.

As optimization, the protease solution in the step (1) is any one of a papain solution with the mass fraction of 2% or a trypsin solution with the mass fraction of 1-2%; the yeast is selenium-enriched yeast.

Preferably, the mixed gum in the step (2) is prepared by mixing xanthan gum and konjac glucomannan according to a mass ratio of 2: 8, mixing the components; the konjac glucomannan is konjac glucomannan with the viscosity of 3.5 Pa.s at the temperature of 20 ℃, and the xanthan gum is xanthan gum with the viscosity of 6 Pa.s at the temperature of 20 ℃.

Preferably, the metal ion solution in the step (2) is formed by mixing a solution with zinc ion concentration of 0.1-0.2 mol/L and a solution with calcium ion concentration of 0.1-0.3 mol/L according to a mass ratio of 1: 1.

Compared with the prior art, the invention has the beneficial effects that:

the invention uses modified oyster protein powder when preparing the protein solid brewing particles, and mixed glue is added into the modified oyster protein powder.

Firstly, the oyster selenium-rich seawater used in the preparation process of the modified oyster protein is cultured, and the selenium-rich yeast is used in the subsequent fermentation deodorization process, so that the prepared oyster protein is rich in selenium element, thereby improving the bath value of the product, and because the selenium element has certain adsorption effect on metal ions after being combined with the protein, after the metal ion solution is mixed, the metal ions can be adsorbed on the surface of the protein, thereby bringing calcium ions and zinc ions into the human body after the product is eaten twice, further improving the nutritional value of the product, furthermore, after the fermented oyster protein mixed solution is mixed with the mixed gum of xanthan gum and konjac gum, the xanthan gum and the konjac gum can be coated on the surface of the oyster protein in the spray drying process, thereby isolating moisture in the storage process, improving the storage time of the product, and because the xanthan gum has good thickening property, therefore, after the konjac glucomannan is added into the product, the drinking taste of the product can be improved, and simultaneously, because konjac gum is dietary fiber with excellent water solubility, protein particles in the product can be rapidly dispersed after the konjac glucomannan is added into the product, the konjac glucomannan has satiety after drinking, and has the effect of relaxing bowel, so that the using effect of the product is further improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

To illustrate the method of the present invention more clearly, the following examples are provided, in which the following test methods for each index of the protein solid brewing particles are prepared:

and (3) testing the dispersibility: after the protein solid brewing particles obtained in each example and the products obtained in the comparative example are respectively brewed with water according to the mass ratio of 1:10, the precipitation rate is measured after the measurement and the standing for 10min, and the precipitation rate is calculated according to the formula (1).

Sensory evaluation: the protein solid brewing particles obtained in each example and the product obtained in the comparative example are respectively brewed with water according to the mass ratio of 1:10, and the taste and the smell are scored to be 100.

Example 1

A protein solid brewing particle mainly comprises the following components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of maltoside, 2 parts of vitamin E and 2 parts of vitamin C.

A preparation method of protein solid brewing particles mainly comprises the following steps:

(1) culturing fresh oysters in seawater rich in inorganic selenium for 3 days, taking out oyster meat, mixing the oyster meat with a protease solution according to a mass ratio of 1:20, performing enzymolysis for 6 hours at room temperature, then inactivating for 20min at 90 ℃ to obtain a mixture, performing centrifugal separation on the mixture, taking supernatant, mixing the supernatant with yeast according to a mass ratio of 50:1, performing fermentation and fishy smell removal treatment at 40 ℃ for 60min, and then inactivating for 10min at 90 ℃ to obtain a mixed solution;

(2) mixing the mixed solution obtained in the step (1) and mixed glue in a beaker according to the mass ratio of 5:1, adding a metal ion solution which is 0.2 times of the mass of the mixed solution into the beaker, stirring and dissolving for 30min at the temperature of 65 ℃ to obtain a mixed dispersion liquid, and carrying out spray drying on the mixed dispersion liquid to obtain modified oyster protein powder;

(3) weighing the following components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of malto-saccharin, 2 parts of vitamin E and 2 parts of vitamin C, mixing the modified oyster protein powder and the composite fruit and vegetable powder in a stirrer, adding the collagen powder, the inulin, the polydextrose, the malto-saccharin, the vitamin E and the vitamin C into the stirrer, and stirring and mixing to obtain the protein solid brewing particles.

Preferably, the seawater rich in inorganic selenium in the step (1) is seawater with the concentration of the inorganic selenium of 0.1 g/L.

As optimization, the protease solution in the step (1) is a papain solution with the mass fraction of 2%; the yeast is selenium-enriched yeast.

Preferably, the mixed gum in the step (2) is prepared by mixing xanthan gum and konjac glucomannan according to a mass ratio of 2: 8, mixing the components; the konjac glucomannan is konjac glucomannan with the viscosity of 3.5 Pa.s at the temperature of 20 ℃, and the xanthan gum is xanthan gum with the viscosity of 6 Pa.s at the temperature of 20 ℃.

Preferably, the metal ion solution in the step (2) is formed by mixing a solution with zinc ion concentration of 0.1mol/L and a solution with calcium ion concentration of 0.1mol/L according to a mass ratio of 1: 1.

Example 2

A protein solid brewing particle mainly comprises the following components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of maltoside, 2 parts of vitamin E and 2 parts of vitamin C.

A preparation method of protein solid brewing particles mainly comprises the following steps:

(1) culturing fresh oysters in seawater rich in inorganic selenium for 3 days, taking out oyster meat, mixing the oyster meat with a protease solution according to a mass ratio of 1:20, performing enzymolysis for 6 hours at room temperature, then inactivating for 20min at 90 ℃ to obtain a mixture, performing centrifugal separation on the mixture, taking supernatant, mixing the supernatant with yeast according to a mass ratio of 50:1, performing fermentation and fishy smell removal treatment at 40 ℃ for 60min, and then inactivating for 10min at 90 ℃ to obtain a mixed solution;

(2) mixing the mixed solution obtained in the step (1) and konjac glucomannan in a beaker according to the mass ratio of 5:1, adding a metal ion solution which is 0.2 times of the mass of the mixed solution into the beaker, stirring and dissolving for 30min at the temperature of 65 ℃ to obtain a mixed dispersion solution, and performing spray drying on the mixed dispersion solution to obtain modified oyster protein powder;

(3) weighing the following components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of malto-saccharin, 2 parts of vitamin E and 2 parts of vitamin C, mixing the modified oyster protein powder and the composite fruit and vegetable powder in a stirrer, adding the collagen powder, the inulin, the polydextrose, the malto-saccharin, the vitamin E and the vitamin C into the stirrer, and stirring and mixing to obtain the protein solid brewing particles.

Preferably, the seawater rich in inorganic selenium in the step (1) is seawater with the concentration of the inorganic selenium of 0.1 g/L.

As optimization, the protease solution in the step (1) is a papain solution with the mass fraction of 2%; the yeast is selenium-enriched yeast.

Preferably, the metal ion solution in the step (2) is formed by mixing a solution with zinc ion concentration of 0.1mol/L and a solution with calcium ion concentration of 0.1mol/L according to a mass ratio of 1: 1.

Example 3

A protein solid brewing particle mainly comprises the following components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of maltoside, 2 parts of vitamin E and 2 parts of vitamin C.

A preparation method of protein solid brewing particles mainly comprises the following steps:

(1) culturing fresh oysters in seawater rich in inorganic selenium for 3 days, taking out oyster meat, mixing the oyster meat with a protease solution according to a mass ratio of 1:20, performing enzymolysis for 6 hours at room temperature, then inactivating for 20min at 90 ℃ to obtain a mixture, performing centrifugal separation on the mixture, taking supernatant, mixing the supernatant with yeast according to a mass ratio of 50:1, performing fermentation and fishy smell removal treatment at 40 ℃ for 60min, and then inactivating for 10min at 90 ℃ to obtain a mixed solution;

(2) mixing the mixed solution obtained in the step (1) and xanthan gum in a mass ratio of 5:1 in a beaker, adding a metal ion solution which is 0.2 times of the mass of the mixed solution into the beaker, stirring and dissolving for 30min at the temperature of 65 ℃ to obtain a mixed dispersion solution, and performing spray drying on the mixed dispersion solution to obtain modified oyster protein powder;

(3) weighing the following components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of malto-saccharin, 2 parts of vitamin E and 2 parts of vitamin C, mixing the modified oyster protein powder and the composite fruit and vegetable powder in a stirrer, adding the collagen powder, the inulin, the polydextrose, the malto-saccharin, the vitamin E and the vitamin C into the stirrer, and stirring and mixing to obtain the protein solid brewing particles.

Preferably, the seawater rich in inorganic selenium in the step (1) is seawater with the concentration of the inorganic selenium of 0.1 g/L.

As optimization, the protease solution in the step (1) is a papain solution with the mass fraction of 2%; the yeast is selenium-enriched yeast.

Preferably, the metal ion solution in the step (2) is formed by mixing a solution with zinc ion concentration of 0.1mol/L and a solution with calcium ion concentration of 0.1mol/L according to a mass ratio of 1: 1.

Comparative example

A protein solid brewing particle mainly comprises the following components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of maltoside, 2 parts of vitamin E and 2 parts of vitamin C.

A preparation method of protein solid brewing particles mainly comprises the following steps:

(1) culturing fresh oysters in seawater rich in inorganic selenium for 3 days, taking out oyster meat, mixing the oyster meat with a protease solution according to a mass ratio of 1:20, performing enzymolysis for 6 hours at room temperature, then inactivating for 20min at 90 ℃ to obtain a mixture, performing centrifugal separation on the mixture, taking supernatant, mixing the supernatant with yeast according to a mass ratio of 50:1, performing fermentation and fishy smell removal treatment at 40 ℃ for 60min, and then inactivating for 10min at 90 ℃ to obtain a mixed solution;

(2) adding the mixed solution obtained in the step (1) into a beaker, adding a metal ion solution which is 0.2 times of the mass of the mixed solution into the beaker, stirring and dissolving for 30min at the temperature of 65 ℃ to obtain a mixed dispersion liquid, and performing spray drying on the mixed dispersion liquid to obtain modified oyster protein powder;

(3) weighing the following components in parts by weight: 50 parts of modified oyster protein powder, 15 parts of collagen powder, 15 parts of composite fruit and vegetable powder, 8 parts of inulin, 4 parts of polydextrose, 4 parts of malto-saccharin, 2 parts of vitamin E and 2 parts of vitamin C, mixing the modified oyster protein powder and the composite fruit and vegetable powder in a stirrer, adding the collagen powder, the inulin, the polydextrose, the malto-saccharin, the vitamin E and the vitamin C into the stirrer, and stirring and mixing to obtain the protein solid brewing particles.

Preferably, the seawater rich in inorganic selenium in the step (1) is seawater with the concentration of the inorganic selenium of 0.1 g/L.

As optimization, the protease solution in the step (1) is a papain solution with the mass fraction of 2%; the yeast is selenium-enriched yeast.

Preferably, the metal ion solution in the step (2) is formed by mixing a solution with zinc ion concentration of 0.1mol/L and a solution with calcium ion concentration of 0.1mol/L according to a mass ratio of 1: 1.

Examples of effects

Table 1 below gives the results of a performance analysis of protein solid brewing particles using examples 1 to 3 of the present invention and comparative examples.

TABLE 1

	Example 1	Example 2	Example 3	Comparative example
					Precipitation rate/%)	5	9	15	16
Sensory scoring	90	85	78	75

From the comparison of the experimental data of example 1 and the comparative example in table 1, it can be found that the addition of the mixed gum during the preparation of the protein solid brewing particles can not only improve the dispersibility of the product after brewing, but also provide the product with good taste.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.