CN-122004462-A - Anti-storage-hardening rice locust powder-whey protein composite protein rod and preparation method thereof

CN122004462ACN 122004462 ACN122004462 ACN 122004462ACN-122004462-A

Abstract

The invention relates to a rice locust powder-whey protein composite protein stick for resisting storage hardening and a preparation method thereof, wherein the rice locust powder prepared from Chinese rice locust is compounded with whey concentrated protein to be used as a main protein component of the protein stick, and the protein stick is applied to a low-sugar or high-sugar system to prepare protein food; based on the characteristics, the rice locust powder-whey protein composite protein rod can be prepared, and on the basis of ensuring higher protein supply and flexibly controlling sugar content, the texture hardening and browning caused by Maillard reaction in the storage process of the protein rod are obviously inhibited. The low water activity system constructed by the rice locust powder-whey protein compound and the fructo-oligosaccharide or glucose syrup realizes cold processing and forming, avoids excessive protein denaturation and lipid oxidation caused by high-temperature processing, has simple preparation process flow and is suitable for continuous production, and the method also provides a new path for the structural utilization of insect proteins in functional foods.

Inventors

WANG RUICAN
YAN SITONG
WANG SHUO
LI YUTING
ZHANG YINGYING

Assignees

南开大学

Dates

Publication Date: 20260512
Application Date: 20260401

Claims (8)

1. A storage hardening resistant rice locust powder-whey protein composite protein rod is characterized by comprising rice locust powder prepared from Chinese rice locust.
2. The storage-hardening resistant rice locust powder-whey protein composite protein bar of claim 1, wherein the rice locust powder is prepared by removing water from the Chinese rice locust by lyophilization, vacuum drying or hot air drying, and pulverizing Chinese rice locust raw material with water content lower than 3%.
3. The storage-hardening resistant rice locust powder-whey protein composite protein bar of claim 2, wherein the vacuum drying or hot air drying temperature is 50-60 ℃.
4. The storage-hardening resistant rice locust powder whey protein composite protein bar of claim 1 further comprising whey protein concentrate and carbohydrate binding ingredients.
5. The storage-hardening resistant rice locust powder whey protein composite protein bar of claim 4 wherein the carbohydrate binder ingredient is fructo-oligosaccharide and/or glucose syrup.
6. The storage-hardening-resistant rice locust powder-whey protein composite protein bar according to claim 4, wherein the protein bar comprises, by mass, 30-35% of total protein, 35-45% of saccharide binder, 4-5% of oil, 10-15% of water, and the balance of food auxiliary materials, wherein the total protein consists of rice locust powder and whey protein concentrate, and the rice locust powder accounts for 10-30% of the total protein by mass.
7. A method for preparing the rice locust powder-whey protein composite protein rod of any of claims 1-6, characterized by comprising the steps of: Step 1, mixing sugar bonding ingredients, water and glycerin, heating and boiling to form mixed syrup, and cooling for later use; step 2, mixing edible oil and soybean phospholipid according to a ratio of 4:1, and heating to below 40 ℃ to enable the phospholipid to be fully dissolved to form an oil phase; step 3, heating the syrup to 50-55 ℃, adding the oil phase and the food auxiliary materials, and stirring in a stirrer at 130-150 rpm for 1-2 min to form emulsion; Step 4, premixing the rice locust powder and the WPC, adding the mixture into the emulsion, and intermittently stirring the mixture for 6 to 8 min at 130 to 150 revolutions per minute to form uniform dough; and 5, cold pressing the dough into strips or blocks to obtain the final product of the rice locust powder-whey protein composite protein rod.
8. The method for preparing a rice locust powder-whey protein composite protein rod according to claim 7, wherein the syrup boiling center temperature in step 1 is 110-115 ℃ and the ratio of sugar binder to glycerin to water is 41:2:12-15.

Description

Anti-storage-hardening rice locust powder-whey protein composite protein rod and preparation method thereof Technical Field The invention belongs to the technical field of functional food and protein processing, and particularly relates to a rice locust powder-whey protein composite protein rod for resisting storage hardening and a preparation method thereof. Background Protein sticks are a protein supplement food and play an important role in healthy diet and recovery after exercise. Depending on the target audience, protein sticks can be of both high sugar (for rapid energy and protein supplementation, suitable for athletes or high intensity workers) and low sugar (for fat-reducing, sugar-controlling person needs, as meal replacement options). Currently, commercial High protein nutrition bars (High-protein nutritional bar) are mostly prepared from whey protein as a main protein source, and High DE glucose syrup, honey or nut paste are commonly used as binders and energy sources. The product has the following common problems that 1) the glycemic index in a high-sugar formula is generally higher, the stable blood sugar is not facilitated, and the problems of dry and hard mouthfeel, insufficient flavor and the like of a low-sugar formula are easily caused if the texture is improperly regulated, 2) Maillard reaction and lipid oxidation are easily generated in the hot processing or storage process, so that the color and luster of the product are deepened, the texture is obviously hardened, 3) the protein interacts with complex matrix components under the high-temperature or long-time storage condition, and processing associated hazardous substances such as advanced glycosylation end products (AGEs) and the like can be generated, 4) the existing formula lacks a structural regulation strategy aiming at 'storage hardening', and the mouthfeel is usually improved only by humectant or grease, and the effect is limited. The existing research is mainly focused on sugar type replacement or water regulation, but the problem of protein rod storage hardening and quality degradation is solved systematically from the point of view of the cooperative regulation of Maillard reaction of protein structural characteristics and natural inhibitor. Disclosure of Invention In order to solve the technical problems, the invention provides a rice locust powder-whey protein composite protein rod for resisting storage hardening and a preparation method thereof. The invention adopts the technical scheme that the rice locust powder-whey protein composite protein rod for resisting storage hardening contains rice locust powder prepared from Chinese rice locust. Preferably, the medium Hua Daohuang is subjected to freeze-drying, vacuum drying or hot air drying to remove water, and the Chinese rice locust raw material with the water content lower than 3% is crushed to prepare the rice locust powder. Preferably, the vacuum drying or hot air drying temperature is 50-60 ℃. Preferably, whey protein concentrate and carbohydrate binding ingredients are also included. Preferably, the carbohydrate binder ingredient is fructo-oligosaccharides and/or glucose syrup. Preferably, the protein stick comprises 30-35% of total protein, 35-45% of carbohydrate binding ingredients, 4-5% of grease, 10-15% of water and the balance of food auxiliary materials according to parts by weight, wherein the total protein consists of rice locust powder and whey protein concentrate, and the rice locust powder accounts for 10-30% of the total protein by mass. The method for preparing the rice locust powder-whey protein composite protein rod comprises the following steps: Step 1, mixing sugar bonding ingredients, water and glycerin, heating and boiling to form mixed syrup, and cooling for later use; step 2, mixing edible oil and soybean phospholipid according to a ratio of 4:1, and heating to below 40 ℃ to enable the phospholipid to be fully dissolved to form an oil phase; step 3, heating the syrup to 50-55 ℃, adding the oil phase and the food auxiliary materials, and stirring in a stirrer at 130-150 rpm for 1-2 min to form emulsion; Step 4, premixing the rice locust powder and the WPC, adding the mixture into the emulsion, and intermittently stirring the mixture for 6 to 8 min at 130 to 150 revolutions per minute to form uniform dough; and 5, cold pressing the dough into strips or blocks to obtain the final product of the rice locust powder-whey protein composite protein rod. Preferably, the temperature of the syrup boiling center in the step 1 is 110-115 ℃, so that the ratio of the sugar bonding ingredients to the glycerol to the water is 41:2:12-15. The invention has the advantages and positive effects that the rice locust powder is used for preparing the protein sticks, and the introduction of the rice locust powder simultaneously provides dual functions of structure regulation and natural antioxidation, and inhibits aggregation crosslinking of soluble proteins caused by Ma