Preparation method of deep hydrolyzed whey protein fat powder with high oil loading rate

• Main Authors: ZHANG LIANG, ZONG YUXIA, XU HAO, YU MINGXIAO, SHI JIA, LI PENGJU, ZHAO WEIXUE
• Format: Patent
• Language: Chinese; English
• Published: 24.11.2023
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention relates to the field of preparation of hydrolyzed protein fat powder, and discloses a preparation method of high-oil-loading-rate deep hydrolyzed whey protein fat powder, which mainly comprises the following steps: 1) oil phase preparation: dissolving an emulsifier and an antioxidant in grease to obtain an oil phase; (2) preparing a water phase: adding the carbohydrate wall material, whey protein hydrolysate and buffer salt into water to form a solution; performing ultrasonic treatment to obtain a water phase; 3) high-speed shearing: slowly pouring the oil phase into the water phase in a high-speed shearing state of the water phase to prepare an emulsion; 4) high-pressure homogenization: homogenizing the emulsion for 1-3 cycles through a two-stage high-pressure homogenizer, so that the grease is embedded and dispersed in the solution containing the carbohydrate wall material to form a single-layer grease embedding solution; 5) spray drying: performing spray drying on the single-layer grease embe