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Instant soybean protein puffed food

A technology of puffed food and soybean protein, applied in the field of instant puffed soybean protein food, to achieve the effect of delicious taste, uniform size and rich nutrition

Inactive Publication Date: 2015-05-13
安阳市福瑞沃菌业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding shiitake mushrooms to the puffed food that children like to eat is an effective measure to balance children's dietary nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An instant soybean protein puffed food is prepared by the following method:

[0023] (1) Weigh 90kg of soybean textured protein powder, 8kg of dried shiitake mushroom powder, and 16kg of water by weight;

[0024] (2) Take the weighed soybean textured protein powder, dry mushroom powder and water and put them into a mixer at a speed of 400r / min for 3 minutes to obtain a dough;

[0025] (3) Put the dough prepared in step 2 into the extrusion curing machine for curing, and at the same time, shape it through the mold of the machine head to obtain a sheet blank with uniform size and uniform thickness;

[0026] (4) Fry and puff the blank obtained in step 3 with soybean oil, the oil temperature is 168°C, and the frying time is 15s;

[0027] (5) Use a low-speed centrifuge to deoil the fried billet. During the deoiling process, the speed of the centrifuge is 1500r / min, and the time is 10min;

[0028] (6) Add sugar, salt, spices, sodium glutamate, potassium sorbate, and edible ...

Embodiment 2

[0032] An instant soybean protein puffed food is prepared by the following method:

[0033] (1) Weigh 95kg of soybean textured protein powder, 5kg of dried shiitake mushroom powder, and 20kg of water by weight;

[0034] (2) Take the weighed soybean textured protein powder, dry mushroom powder and water and put them into a mixer at a speed of 400r / min for 3 minutes to obtain a dough;

[0035] (3) Put the dough prepared in step 2 into the extrusion curing machine for curing, and at the same time, shape it through the mold of the machine head to obtain a sheet blank with uniform size and uniform thickness;

[0036] (4) Fry and puff the blank obtained in step 3 with soybean oil, the oil temperature is 180°C, and the frying time is 13s;

[0037] (5) Use a low-speed centrifuge to deoil the fried billet. During the deoiling process, the speed of the centrifuge is 2300r / min, and the time is 10min;

[0038] (6) Add sugar, salt, spices, sodium glutamate, potassium sorbate, and edible ...

Embodiment 3

[0042] An instant soybean protein puffed food is prepared by the following method:

[0043] (1) Weigh 98kg of soybean textured protein powder, 3kg of dried shiitake mushroom powder, and 22kg of water by weight;

[0044] (2) Take the weighed soybean textured protein powder, dry mushroom powder and water and put them into a mixer at a speed of 400r / min for 3 minutes to obtain a dough;

[0045] (3) Put the dough prepared in step 2 into the extrusion curing machine for curing, and at the same time, shape it through the mold of the machine head to obtain a sheet blank with uniform size and uniform thickness;

[0046] (4) Fry and puff the blank obtained in step 3 with soybean oil, the oil temperature is 190°C, and the frying time is 10s;

[0047] (5) Use a low-speed centrifuge to deoil the fried billet. During the deoiling process, the speed of the centrifuge is 2800r / min, and the time is 10min;

[0048] (6) Add sugar, salt, spices, sodium glutamate, potassium sorbate, and edible ...

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Abstract

The invention provides an instant soybean protein puffed food. 90-100 parts of textured soybean protein powder, 2-8 parts of dry mushroom powder, and 15-27 parts of water are stirred by a stirring machine, powder lumps are obtained and then subjected to extrusion and slaking through an extrusion and slaking machine, then deep fry and puffing are carried out in soybean oil, then deoiling is carried out through a centrifugal machine, finally, seasoning is carried out with white sugar, salt, spices, sodium glutamate, potassium sorbate, edible essence. Then packaging is carried out through a vacuum packaging machine, and the finished product is obtained. The prepared puffed food is light yellow and glossy. The size is uniform, the taste is delicious, the mouthfeel is fine and smooth, and the food is rich in nutrients.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an instant soybean protein puffed food. Background technique [0002] Soy protein is a plant-based protein. The amino acid composition of soybean protein is similar to that of milk protein. Except for the slightly lower methionine, the content of other essential amino acids is relatively rich. It is a complete plant-based protein. In terms of nutritional value, it can be equal to animal protein, and it is also the closest to human body in terms of genetic structure. Amino acids, so it is the most nutritious plant protein. The results of human trials by FAO / WHO (1985) show that the essential amino acid composition of soybean protein is more suitable for human needs. For people over two years old, the physiological potency of soybean protein is 100. Soybeans are rich in protein, and its protein content is almost twice that of meat, eggs, and fish. Moreover, the protein contained in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/28A23L1/29A23L31/00
CPCA23J3/16A23J3/26A23V2002/00A23V2300/16A23V2250/5488
Inventor 原玉明
Owner 安阳市福瑞沃菌业有限公司
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