CN103082081B - A kind of Yeast protein and method for making thereof, with this albumen be raw material food and method for making thereof - Google Patents
A kind of Yeast protein and method for making thereof, with this albumen be raw material food and method for making thereof Download PDFInfo
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- CN103082081B CN103082081B CN201110342132.9A CN201110342132A CN103082081B CN 103082081 B CN103082081 B CN 103082081B CN 201110342132 A CN201110342132 A CN 201110342132A CN 103082081 B CN103082081 B CN 103082081B
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Abstract
The present invention relates to a kind of Yeast protein and method for making thereof, the food being raw material with this albumen and method for making thereof.This Yeast protein percentage, protein, carbohydrate, fat, nucleic acid, moisture, ash content; Wherein, percentage, containing protein 50 ~ 80%, containing nucleic acid 0.1 ~ 1.5%.The production method of this Yeast protein is with low nucleic acid yeast for raw material, and through ultramicro grinding process, enzymolysis, alkali treatment, acid is heavy, centrifugal, and washing, obtains after the PROCESS FOR TREATMENT such as spraying dry.Containing the protein food of Yeast protein, by weight, be made up of the raw material comprising following component: soybean protein 20 ~ 80%, Yeast protein 1 ~ 40%, lactalbumin 1 ~ 40%.This food be by each component through mixing, granulate, dry, sieve, packing forms.This food is a kind of excellent proteinaceous nutrient product, and protein bio utilization rate is higher, and Amino Acids in Proteins proportion of composing and human body closely, are a kind of high-quality proteins, is very applicable to absorption of human body.
Description
Technical field
The present invention relates to a kind of Yeast protein and method for making thereof, the food being raw material with this albumen and method for making thereof.
Background technology
Protein is a class organic compound of chemical constitution complexity, is the necessary nutrient of human body.Protein is the important component forming body tissue, organ, and the protein in human body, all the time in continuous renewal, only has the enough protein of absorption could maintain body protein and upgrades.Food yeast contains rich in protein, and its amino acid composition and human body closely, are a kind of sources of high-quality protein.But directly food yeast, the protein digestibility in yeast is 84%, and bioavailability only has 66%, as by Protein Extraction wherein, out then protein digestibility and bioavailability all have significant improvement.
But beer yeast albumen powder product in prior art, beer yeast slurry after beer mainly produced by its raw material, self-dissolving process after debitterize process, then dryly obtains.This technique needs to collect each batch of beer mud, then focuses on, and therefore there is a raw material holding time long, the problem of difficult quality guarantee.The major advantage of this technique reduces the pollution of beer yeast slurry, but its product is generally used as fodder, seldom can accomplish that applicable people supplements protein requirements.
Summary of the invention
There is no a kind of Yeast protein that can supply absorption of human body at present, and have the feature of low nucleic acid.With the Yeast protein of low nucleic acid yeast for a applicable absorption of human body of development of raw materials, there are wide market prospects.
The present invention relates to a kind of Yeast protein, comprise following component: protein, carbohydrate, fat, nucleic acid, moisture, ash content; Wherein, percentage, containing protein 50 ~ 80%, containing nucleic acid 0.1 ~ 1.5%.Protein content preferably 65 ~ 80%, more preferably 70 ~ 80%, most preferably 80%.Nucleic acid content preferably 0.1 ~ 1%, more preferably 0.1 ~ 0.5%, most preferably 0.1%.Wherein, surplus is carbohydrate, and fat, moisture, ash content, these components and protein, nucleic acid are added up and equaled 100%.
It should be noted that, the moisture contained by Yeast protein of the present invention and ash content are all micro constitutent, and in addition, also may there is the composition such as trace mineral from yeast in Yeast protein, above composition does not all affect the performance as food-grade yeast albumen.
Preferably, count by weight, Yeast protein comprises following component: protein 80.0, nucleic acid 0.1, carbohydrate 5.0, fat 5.0, moisture 4.9, ash content 5.0.
The production method of described Yeast protein, with low nucleic acid yeast (protein 45 ~ 55%, nucleic acid is less than 1%, carbohydrate 10 ~ 30%, fat 5 ~ 30%) be raw material, through ultramicro grinding process, enzymolysis, alkali treatment, acid is heavy, centrifugal, washing, obtains after the PROCESS FOR TREATMENT such as spraying dry.
Be all food-grade owing to preparing Yeast protein raw material used, therefore, the Yeast protein obtained is food-grade.
Concrete, the concrete steps of the preparation method of Yeast protein of the present invention are:
(1) ultramicro grinding process: low nucleic acid yeast is made into after ultramicro grinding the solution of 1 ~ 15%, preferably 5 ~ 10%, most preferably 8%;
(2) enzymolysis: adjust pH=4.8 ~ 7.5, preferably 5 ~ 6, most preferably 5.5, add the 1,4 beta-glucanase accounting for low nucleic acid yeast 0.1 ~ 1%, preferably 0.5 ~ 0.8%, most preferably 0.7%, heat, temperature is 50 ~ 55 DEG C, preferably 52 ~ 55 DEG C, most preferably 54 DEG C, be incubated 5 ~ 15 hours, preferably 10 ~ 14 hours, most preferably 12 hours, preferred heating water bath;
(3) alkali treatment: adjust pH=9 ~ 12.5, preferred pH=10 ~ 12, most preferably pH=11, heat, temperature 50 ~ 60 DEG C, most preferably 55 DEG C, is incubated 0.5 ~ 3 hour by preferably 50 ~ 55 DEG C, preferably 1 ~ 2 hour, most preferably 1.5 hours, preferred heating water bath;
(4) acid is heavy: Separation of Solid and Liquid, and preferred centrifugation, gets supernatant hydrochloric acid and adjust pH=4.2 ~ 4.5, preferred pH=4.2 ~ 4.3, most preferably pH=4.2, cooling leaves standstill to room temperature, preferred available frozen water cooling leaves standstill 1 ~ 5 hour, preferably 1 ~ 2 hour, most preferably 1.5 hours;
(5) separation, washing, dry process: Separation of Solid and Liquid, preferred centrifugation, washing gained solid, carries out drying to it, preferably spray drying, obtains Yeast protein product.
The invention still further relates to one with this Yeast protein for Raw material processing forms food, it is characterized in that, be made up of the raw material comprising following component: the percentage by weight of Yeast protein is 1 ~ 40%, the percentage by weight of soybean protein is 20 ~ 80%, and the percentage by weight of lactalbumin is 1 ~ 40%; The percentage by weight of preferred yeast albumen is 20 ~ 40%, and the percentage by weight of soybean protein is 40 ~ 60%, and the percentage by weight of lactalbumin is 10 ~ 30%; More preferably Yeast protein 30%, soyabean protein powder 50%, lactalbumin 20%.
Preferably, protein food of the present invention can also add and comprise additive or auxiliary material, improves mouthfeel, or regulates nutritional labeling, such as vegetable fat powder, Soybean Peptide, one in the group of Sucralose composition or any combination.By weight percentage, the content adding each composition is preferably: vegetable fat powder 5 ~ 15%, preferably 5 ~ 10%; Soybean Peptide 1 ~ 10%, preferably 3 ~ 7%; Sucralose 0.01 ~ 0.15%, preferably 0.05 ~ 0.1%.
Count by weight, protein food of the present invention is made up of the raw material comprising following component: soybean protein 46.92 parts, Yeast protein 30 parts, lactalbumin 10 parts, vegetable fat powder 8 parts, Soybean Peptide 5 parts, Sucralose 0.08 part.
Yeast protein, lactalbumin, soybean protein is mainly derived from containing its protein of Yeast protein food in the present invention.This Protein in Food amino acid composition forms closely with amino acid in human body protein, is suitable for absorption of human body.Mainly because the result of these three kinds of protein complementations.Yeast protein is a kind of bioprotein, and soybean protein is a kind of vegetable protein, and lactalbumin is a kind of animal protein, and its kind is comparatively far away, and complementary effect is better.
Preferably, protein food of the present invention can also comprise the spirulina that percentage by weight is 5 ~ 20%, and supplementing as a kind of albumen, can obtain better Protein intake effect.
The invention still further relates to the preparation method of protein food, comprise the following steps: take described raw material by formula, mixing, granulation, drying, then filter and get final product.
The invention still further relates to the described application of protein food for the protein supplements of human body containing Yeast protein.
This protein food is with animal protein (lactalbumin), vegetable protein (soybean protein), bioprotein (Yeast protein) for main protein source, is a food for the purpose of supplementary protein.Said composition Amino Acids in Proteins proportion of composing and human body are closely, it is a kind of high-quality protein, very be applicable to absorption of human body, its gal4 amino acid corrects and scores is 1.00, and (gal4 amino acid corrects and scores, and is called for short PDCAAS, international food and agricultural organization, whether the ratio of essential amino acid contained in protein is met to the evaluation of human body needs ratio, can evaluate the ratio that a kind of protein is digested, highest score is 1, namely can 100% to be absorbed by the body).This protein product as the raw material of the food of the supplementary protein of diabetic, or can not produce the danger of gout as common Protein intake source.
Yeast protein is a kind of raw-food material extracted from yeast, owing to solving the problem of nucleic acid, is therefore applicable to very much the needs that human body supplements protein.Before this, also do not have real Yeast protein, is mostly directly eat brewer's yeast, and brewer's yeast protein is not through extracting, and be difficult to be rapidly absorbed by a human utilization, and nucleic acid is high, easily causes gout.
Detailed description of the invention
Elaborate advantage of the present invention below by way of specific embodiment, but should not be construed as limiting the scope of the invention.
Test apparatus used in following test and the source of raw material are as shown in following table 1 and 2:
Table 1
| Instrument title | INSTRUMENT MODEL | Manufacturing firm |
| Micronizer | BM100B | Jinan Bei Li crushing technology Engineering Co., Ltd |
| Centrifugal separator | 3-15 | Sigma of Germany |
| Spray dryer | SD-1000 | EYELA |
| Thermostat water bath | HWS24 | The horizontal Science and Technology Ltd. in Shanghai one |
| One-step-granulating method | FL120 | The Far East, Shanghai pharmaceutical machine equipment Co., Ltd |
| Standard screen | 20 orders | The new Machinery Co., Ltd. of Xinxiang City's Condar |
Table 2
One, the preparation of Yeast protein
Embodiment 1-1
With the low nucleic acid yeast of Angel Yeast Co., Ltd for raw material, through extracting protein, obtain a kind of water-soluble yeast albumen.Its technique is as follows:
(1) ultramicro grinding process: low nucleic acid yeast is got 1000g after micronizer is pulverized, is made into the solution of weight percent concentration 15% with running water;
(2) enzymolysis: adjust pH4.8 with 0.1mol/L hydrochloric acid, adding 1,4 beta-glucanase was low nucleic acid yeast weight 0.1%, in 50 DEG C of thermostat water bath inside holding 5 hours;
(3) alkali treatment: adjust pH to be 9 with 0.1mol/L NaOH, and 50 DEG C of thermostat water bath inside holding 0.5 hour;
(4) acid is heavy: then the centrifugal filtering liquid hydrochloric acid of the 0.1mol/L configured adjusts pH=4.5, and cooling leaves standstill 1 hour;
(5) separation, washing, dry process: centrifugation, after washing of precipitate, spraying dry obtains protein extract.
Its product by analysis, records containing protein 50.0%, nucleic acid 1.0%, carbohydrate 20.0%, fat 20.0%, moisture 3.1%, the Yeast protein 710g of ash content 5.9%.
Embodiment 1-2
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-3
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-4
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-5
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-6
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-7
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-8
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-9
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-10
Test according to following table 3, the order of step is consistent with embodiment 1-1.
The test data of above embodiment sees the following form 3:
Two, Yeast protein composition detection and effect test
1. composition detection
The detection of each composition of above-described embodiment 1-1 ~ embodiment 1-10 gained Yeast protein product adopts method as follows:
Protein content
Assay method uses usual way---micro-kelvin (Kjeldahl) nitriding in prior art.
Nucleic acid content
Assay method uses usual way---ultraviolet spectrophotometry in prior art.
Fat content
Assay method uses usual way---the Near-Infrared Absorption Method specified in GB/T24870-2010 in prior art.
Moisture
The mensuration of ash content in GB5009.4-2010 national food safety standard food.
Content of ashes
The mensuration of moisture in GB5009.3-2010 national food safety standard food.
Carbohydrate content
Outside isolating protein, fat, nucleic acid and carbohydrate in Yeast protein product, only do not affect the material of its character containing extremely micro-mineral matter etc., therefore in each embodiment, poor method is subtracted for the content employing of carbohydrate and calculate, namely
Total percentage composition of the percentage composition=100%-(fat+protein+nucleic acid+moisture+ash content) of carbohydrate.
2. effect test
The effect test method of the Yeast protein product of above-described embodiment 1-1 ~ embodiment 1-10 gained adopts following method:
The mensuration of absorptivity
Select Wistar rat 20, male, body weight 40 ~ 60g.By experimental animal fasting 12 hours, freely drink water, feed rat with each embodiment gained yeast albumen powder, collect its ight soil.By analyzing the protein in ight soil, its absorptivity (adopting the formulae discovery of following absorptivity) can be calculated with the protein in feed.Again the absorptivity of all test rats is averaged, obtain the average absorption rate of this primary yeast protein product.
Absorptivity=(in feed yeast albumen powder total amount-ight soil total protein)/feed yeast albumen powder total amount × 100%
Amino acid corrects the mensuration of score
Calculate by FAO (Food and Agriculture Organization of the United Nation) and the formal announcement of WHO expert committee and the method for recommendation.
Method for measuring components and effect test measurement result and each component ratio of product as shown in table 4 below:
As can be seen from the above table, the amino acid score of all Yeast protein products that the embodiment of the present invention obtains is 1.00, and as a kind of new Yeast protein, its protein level reaches the level of soybean protein isolate, Egg-white, lactoprotein.Wherein, the size of absorptivity is determined by the content of protein substantially, and embodiment 1-3,1-4,1-7 are preferred scheme, and namely when protein content is greater than 65%, absorptivity is significantly improved; Embodiment 1-2,1-3,1-5,1-9,1-10 is preferred scheme, and namely when protein content is greater than 70%, the raising of absorptivity is more obvious, and can affect the content of uric acid in body due to nucleic acid content, bind nucleic acid content, generally speaking, embodiment 1-8 is most preferred scheme.
Three, containing the preparation of the protein food of Yeast protein
Embodiment 2-1
Take soybean protein 80kg; embodiment 1-8 gained Yeast protein 19kg; lactalbumin 1kg; add percetage by weight that 100ml prepares be 20% ethanol (food-grade) make adhesive, through one-step-granulating method mixing, granulate, cross 20 mesh sieves (850 microns) after drying, packing forms.
Embodiment 2-2
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-3
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-4
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-5
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-6
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-7
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-8
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-9
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-10
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-11
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-12
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-13
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-14
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-15
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-16
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-17
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Above-described embodiment carries out mixing granulation according to the ratio of following table 5.
The Yeast protein product of food-grade has been prepared by above embodiment, and containing the protein food of Yeast protein, these products are low owing to possessing nucleic acid, and while supplementary needed by human body albumen, do not produce the danger of gout, achieve technical breakthrough.
This Yeast protein food can be used as the nutritional supplementation of protein supplements for human body.
Contrast about prior art
Also not Yeast protein truly in currently available technology, and just by beer yeast slurry after debitterize process as a supplement protein product sell, mainly used as fodder.
Four, the effect test of protein food
By measuring the more each embodiment of Amino Acid Absorption rate, described assay method is with the method measuring aforementioned Yeast protein, by measurement result, can find out, the size of absorptivity depends primarily on the total content of protein, wherein more preferably embodiment is embodiment 2-9, 2-10, 2-11, 2-12, 2-13, 2-17, preferred embodiment is embodiment 2-1, 2-2, 2-3, 2-4, 2-5, 2-6, 2-7, but from absorptivity, consider the problem that the cost compare of lactalbumin is high, and primary raw material of the present invention is Yeast protein, wherein most preferred scheme is embodiment 2-3.
Is protein food for people prepared by the present invention, taste is very important factor, compare according to embodiment and draw, the taste adding the product of additive Sucralose, vegetable fat powder or Soybean Peptide is more prone to allow people accept, nutrition is also more balanced, wherein, considering rear most preferred scheme is embodiment 2-11.
In addition, embodiment 2-17 is compared with embodiment 2-5, although protein content does not almost have difference, but owing to adding spirulina, the even a little higher than embodiment 2-5 of its absorptivity, analyzes its reason and should be, add spirulina and can increase kinds of protein in protein food, complementary effect is better.
Amino acid due to the material protein of above-mentioned protein food is corrected integration and is 1, and it is also 1 that the amino acid of this protein food corrects integration.And existing protein food, be mainly made up of lactalbumin and/or soybean protein, its protein content is 80%, although amino acid corrects score and is 1, mouthfeel is good, is easily accepted by client, and as the product containing Yeast protein, and be not easy to produce gout.
Claims (21)
1. a Yeast protein, is characterized in that, comprises following component: protein, carbohydrate, fat, nucleic acid, moisture, ash content; Wherein, percentage, containing protein 50 ~ 80%, containing nucleic acid 0.1 ~ 1.5%;
It is 1 that the amino acid of this Yeast protein corrects score;
Wherein, this Yeast protein is with low nucleic acid yeast for raw material, through ultramicro grinding process, pH=4.8 ~ 7.5, temperature are the 1,4 beta-glucanase enzymolysis of 50 ~ 55 DEG C, pH=9 ~ 12.5 alkali treatment, and pH=4.2 ~ 4.5 acid is heavy, Separation of Solid and Liquid, washing, prepares after dry process, by weight percentage, the composition of described low nucleic acid yeast is protein 45-55%, nucleic acid is less than 1%, carbohydrate 10-30%, fatty 5-30%.
2. Yeast protein as claimed in claim 1, is characterized in that, protein content 65 ~ 80%.
3. Yeast protein as claimed in claim 1, is characterized in that, protein content 70 ~ 80%.
4. Yeast protein as claimed in claim 1, is characterized in that, protein content 80%.
5. Yeast protein as claimed in claim 1, is characterized in that, nucleic acid content 0.1 ~ 1%.
6. Yeast protein as claimed in claim 1, is characterized in that, nucleic acid content 0.1 ~ 0.5%.
7. Yeast protein as claimed in claim 1, is characterized in that, nucleic acid content 0.1%.
8. Yeast protein as claimed in claim 1, is characterized in that, count by weight, comprise following component: 80.0 parts, protein, nucleic acid 0.1 part, 5.0 parts, carbohydrate, 5.0 parts, fat, moisture 4.9 parts, ash content 5.0 parts.
9. the preparation method of the Yeast protein as described in any one of claim 1-8, is characterized in that, with low nucleic acid yeast for raw material, through ultramicro grinding process, and enzymolysis, alkali treatment, acid is heavy, Separation of Solid and Liquid, washing, and obtain after dry process, concrete steps are:
(1) ultramicro grinding process: low nucleic acid yeast is made into after ultramicro grinding the solution of 1 ~ 15%;
(2) enzymolysis: adjust pH=4.8 ~ 7.5, add the 1,4 beta-glucanase accounting for low nucleic acid yeast 0.1 ~ 1%, heat, temperature is 50 ~ 55 DEG C, is incubated 5 ~ 15 hours;
(3) alkali treatment: adjust pH=9 ~ 12.5, heat, temperature is 50 ~ 60 DEG C, is incubated 0.5 ~ 3 hour;
(4) acid is heavy: Separation of Solid and Liquid, gets supernatant hydrochloric acid and adjusts pH=4.2 ~ 4.5, and cooling leaves standstill to room temperature;
(5) Separation of Solid and Liquid, washing, dry process: Separation of Solid and Liquid, washing gained solid, then carries out drying to it, obtains Yeast protein product;
Wherein, by weight percentage, the composition of described low nucleic acid yeast is protein 45-55%, and nucleic acid is less than 1%, carbohydrate 10-30%, fatty 5-30%.
10. the preparation method of Yeast protein as claimed in claim 9, is characterized in that, in described step (1), low nucleic acid yeast is made into after ultramicro grinding the solution of 5 ~ 10%.
The preparation method of 11. Yeast proteins as claimed in claim 9, is characterized in that, in described step (1), low nucleic acid yeast is made into after ultramicro grinding the solution of 8%.
The preparation method of 12. Yeast proteins as claimed in claim 9, is characterized in that, in described step (2), adjust pH=5 ~ 6, add the 1,4 beta-glucanase accounting for low nucleic acid yeast 0.5 ~ 0.8%, heat, temperature is 52 ~ 55 DEG C, is incubated 10 ~ 14 hours.
The preparation method of 13. Yeast proteins as claimed in claim 9, is characterized in that, in described step (2), adjust pH=5.5, add the 1,4 beta-glucanase accounting for low nucleic acid yeast 0.7%, heat, temperature is 54 DEG C, is incubated 12 hours.
The preparation method of 14. Yeast proteins as claimed in claim 9, is characterized in that, in described step (3), adjust pH=10 ~ 12, heat, temperature is 50 ~ 55 DEG C, is incubated 1 ~ 2 hour.
The preparation method of 15. Yeast proteins as claimed in claim 9, is characterized in that, in described step (3), adjust pH=11, heat, temperature is 55 DEG C, is incubated 1.5 hours.
The preparation method of 16. Yeast proteins as claimed in claim 9, is characterized in that, in described step (4), Separation of Solid and Liquid, gets supernatant hydrochloric acid and adjust pH=4.2 ~ 4.3.
The preparation method of 17. Yeast proteins as claimed in claim 9, is characterized in that, in described step (4), Separation of Solid and Liquid, gets supernatant hydrochloric acid and adjust pH=4.2.
18. 1 kinds of protein foods comprising the Yeast protein as described in any one of claim 1 ~ 8, it is characterized in that, be made up of the raw material comprising following component: the percentage by weight of Yeast protein is 1 ~ 40%, the percentage by weight of soybean protein is 20 ~ 80%, and the percentage by weight of lactalbumin is 1 ~ 40%;
Wherein, this Yeast protein is with low nucleic acid yeast for raw material is through ultramicro grinding process, and pH=4.8 ~ 7.5, temperature are the 1,4 beta-glucanase enzymolysis of 50 ~ 55 DEG C, pH=9 ~ 12.5 alkali treatment, pH=4.2 ~ 4.5 acid is heavy, Separation of Solid and Liquid, washing, prepare after dry process, by weight percentage, the composition of described low nucleic acid yeast is protein 45-55%, and nucleic acid is less than 1%, carbohydrate 10-30%, fatty 5-30%.
19. protein foods as claimed in claim 18, it is characterized in that, be made up of the raw material comprising following component: the percentage by weight of Yeast protein is 20 ~ 40%, the percentage by weight of soybean protein is 40 ~ 60%, and the percentage by weight of lactalbumin is 10 ~ 30%.
20. protein foods as claimed in claim 18, is characterized in that, be made up of the raw material comprising following component: the percentage by weight of Yeast protein is 30%, and the percentage by weight of soybean protein is 50%, and the percentage by weight of lactalbumin is 20%.
21. protein foods as claimed in claim 18, is characterized in that, also comprise the spirulina that percentage by weight is 5 ~ 20%.
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| CN105211875A (en) * | 2015-11-04 | 2016-01-06 | 钟小龙 | A kind of pregnant baby is virgin, person in middle and old age and postoperative rehabilitation crowd compound protein powder and preparation method thereof |
| CN107752045A (en) * | 2016-08-23 | 2018-03-06 | 安琪酵母股份有限公司 | A kind of composition containing protein, food and its preparation method and application |
| CN109198156B (en) * | 2017-06-30 | 2022-03-08 | 安琪纽特股份有限公司 | Yeast protein and preparation method and application thereof |
| CN107969707A (en) * | 2017-11-28 | 2018-05-01 | 夏志君 | Its yeast nucleic acid protein is most suitable for designed for old people after yeast protein is processed |
| CN109043203A (en) * | 2018-10-23 | 2018-12-21 | 宣城市福贝宠物食品有限公司 | A kind of compound cat food of Yeast protein and preparation method thereof |
| CN114027390A (en) * | 2021-11-26 | 2022-02-11 | 安琪纽特股份有限公司 | Yeast protein, composition thereof, preparation method and application thereof |
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