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

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...

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

Images