A method for preparing textured wheat protein by twin-screw extrusion

A twin-screw extrusion and wheat protein technology, which is applied in the field of textured wheat protein preparation, can solve the problems of difficult extrusion processing of wheat protein, difficult extrusion of wheat protein, and poor product quality, and achieve smooth and regular appearance and fibrosis Effects with significant status and similar quality

Active Publication Date: 2017-09-26
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in order to make better use of wheat protein, it is particularly important to develop a new type of wheat protein food using texturized processing technology. At present, domestic research on extrusion texturization is mostly focused on the extrusion texturization of plant proteins such as soybeans and peanuts. Wheat protein is due to the Its own hydrophobicity, viscoelasticity and other properties are not easy to be extruded, and most of them are added to other products as auxiliary materials, and there are fewer studies on the use of wheat protein as the main raw material for extrusion texturization
[0004] At present, in the preparation method of wheat textured protein, the raw materials used also contain food additives such as L-cysteine, glycerin, monoglyceride, sodium hydroxide, calcium chloride in addition to gluten and starch, although wheat Protein is also used as the main raw material, but the excessive addition of food additives is very different from the current food consumption concept of the public, and it does not solve the problem that wheat protein is difficult to extrude in an extruder and the product quality is poor when no additives are added. question

Method used

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  • A method for preparing textured wheat protein by twin-screw extrusion
  • A method for preparing textured wheat protein by twin-screw extrusion

Examples

Experimental program
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Effect test

Embodiment 1

[0020] The specific operation steps for preparing textured wheat protein by twin-screw extrusion are as follows:

[0021] 1). Accurately weigh 90kg of powdered wheat protein and 10kg of wheat starch, and pour them into a mixer for stirring;

[0022] 2). Pour the mixture into the solid feeder of the high-torque twin-screw extrusion system for further stirring and mixing for later use. Zone I of the high-torque twin-screw extruder is a liquid feeding zone, zones II to VI are electric heating zones with independent temperature control, and the screw is a building block structure, which consists of a forward thread, a reverse thread, and a high-shear type The kneading block is combined, the length-to-diameter ratio of the screw is 24:1, the die head of the high-torque twin-screw extruder is a cylinder, the length is 20cm, the diameter is 8cm, and the circumference of one side of the die head is evenly distributed The material outlets are all rectangular die holes of 36mm×4mm. Pr...

Embodiment 2

[0026] The specific operation steps for preparing textured wheat protein by twin-screw extrusion are as follows:

[0027] 1). Accurately weigh 80kg of powdered wheat protein and 20kg of wheat starch, and pour them into a mixer for stirring;

[0028] 2). Pour the mixture into the solid feeder of the high-torque twin-screw extrusion system for further stirring and mixing for later use. The high-torque twin-screw extruder is the same as in Example 1. Preheat the high-torque twin-screw extruder. The preset temperatures of each zone of the extruder are: the temperature in zone II is 50°C, the temperature in zone III is 120°C, the temperature in zone IV is 150°C, and the temperature in zone V is 170°C, the temperature in zone VI is 141°C, and the temperature of the die head is 159°C; turn on the liquid feeding pump, add 44% water, keep the water temperature at room temperature, feed the solid raw material at 21kg / h, and the screw speed at 280r / min, after the parameters of the twi...

Embodiment 3

[0032] The specific operation steps for preparing textured wheat protein by twin-screw extrusion are as follows:

[0033]1). Accurately weigh 90kg of powdered wheat protein and 10kg of potato starch, and pour them into a mixer for mixing; 2). Pour the mixture into the solid feeder of the high-torque twin-screw extrusion system for further Stir to mix and set aside. The high-torque twin-screw extruder is the same as in Example 1. Preheat the high-torque twin-screw extruder. The preset temperature of each zone of the extruder is: the temperature in zone II is 60°C, the temperature in zone III is 130°C, the temperature in zone IV is 150°C, and the temperature in zone V is 170°C, the temperature in zone VI is 141°C, and the temperature of the die is 163°C; turn on the liquid feeding pump, add 48% of the water, keep the water temperature at room temperature, feed the solid raw material at 20kg / h, and the screw speed at 265r / min, after the parameters of the twin-screw extruder ar...

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PUM

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Abstract

The invention relates to a method for preparing textured wheat protein by twin-screw extrusion. The specific steps are: add powdered wheat protein and starch into the mixing mixer and mix well; add the mixture into the solid feeder of the high-torque twin-screw extrusion system and mix well again, and then add the high-torque twin-screw extrusion Extrusion in the machine; cut, dry, and cool the extruded product to prepare a textured wheat protein product; its moisture content is ≤13%, expansion rate is ≥1.20, rehydration rate is ≥190%, water holding rate is ≥180%, After rehydration, the product has a hardness of 7.00-12.50 kg, an elasticity of 0.500-0.750, a chewiness of 2200-3550, an adhesiveness of -65.00- -17.50 g·sec, and a texture degree of ≥2.0. The invention has stable processing process, simple operation and low processing cost; the produced textured wheat protein product is rich in nutrition, easy to digest, long in quality, good in cooking and processing stability, makes reasonable use of wheat protein resources, and increases the additional value of wheat protein products. value.

Description

technical field [0001] The invention belongs to the technical field of food extrusion processing, and in particular relates to a preparation method of textured wheat protein. Background technique [0002] my country is the country with the highest total wheat production and the largest consumption in the world. Wheat gluten is a by-product of wheat starch processing. In 2012, the annual output of wheat gluten in my country was about 300,000 tons, and the scale of the domestic gluten market expanded rapidly from less than 1,000 tons in the 1990s to the current annual consumption of 100,000 tons. t or more, and is increasing at a rate of more than 15% every year. The main component of wheat protein is protein, its mass fraction is more than 75%, the content of fat and sugar is low, and the content of calcium, phosphorus and iron is high. It has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, Film formability and light and mellow sme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/18A23J3/26
Inventor 郑志李诚罗水忠杨雪飞姜绍通钟昔阳蔡静
Owner HEFEI UNIV OF TECH
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