Technology for supertex protein prepared from ethanol leached soy protein concentrate

A technology for soybean protein concentrate and drawing protein, which is applied in the processing field of texturized drawing protein, and can solve the problems of poor texturing effect and the like

Inactive Publication Date: 2015-05-06
哈尔滨一掌居食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In order to overcome the technical deficiencies of the poor texturization effect caused by the severe denaturation of the concentrated protein during ethanol extraction, the present invention is a process for preparing stringed protein from concentrated soybean protein by alcohol-soluble method, using concentrated soybean protein by alcohol-soluble method as the main material, Ultrasonic pretreatment, and add...

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  • Technology for supertex protein prepared from ethanol leached soy protein concentrate

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) First, 1 kg of alcohol-soluble soybean protein concentrate was prepared into a 25% suspension, and placed in an ultrasonic pulverizer with an ultrasonic power of 600 W for 15 minutes. The protein aqueous solution after ultrasonic treatment is subjected to high-pressure homogenization treatment, the pressure is 20MPa, and the time is 15min;

[0041] (2) Mix the pretreated soybean protein concentrate solution with other auxiliary materials using a mixer. Calculated according to the dry weight of the material, the soybean protein concentrate, gluten powder, starch, and konjac powder are mixed, and the proportions of each component are respectively The proportions are: soybean protein concentrate: 65%, gluten powder: 15%, starch: 15%, konjac flour 0.1%, salt 1.5%, baking soda content 1%, lecithin 0.05%, and the final water content of the control material is 30% %

[0042] (3) After adjusting the water content, use sodium bicarbonate to adjust the pH of the mixed materi...

Embodiment 2

[0045] (1) Firstly, 5 kg of alcohol-soluble soybean protein concentrate was prepared into a 25% suspension, and placed in an ultrasonic pulverizer with an ultrasonic power of 600 W for 20 minutes. The protein aqueous solution after ultrasonic treatment is subjected to high-pressure homogenization treatment, the pressure is 20MPa, and the time is 10min;

[0046] (2) Mix the pretreated soybean protein concentrate solution with other auxiliary materials using a mixer. Calculated according to the dry weight of the material, the soybean protein concentrate, gluten powder, starch, and konjac powder are mixed, and the proportions of each component are respectively The proportions are: soybean protein concentrate: 60%, gluten powder: 20%, starch: 15%, konjac flour 0.1%, salt 1.5%, baking soda content 1%, lecithin 0.1%, and the final water content of the control material is 30% %

[0047] (3) After adjusting the water content, use sodium bicarbonate to adjust the pH of the mixed mater...

Embodiment 3

[0050] (1) First, 10 kg of alcohol-soluble soybean protein concentrate was prepared into a 25% suspension, and placed in an ultrasonic pulverizer with an ultrasonic power of 700 W for 20 minutes. The protein aqueous solution after ultrasonic treatment is subjected to high-pressure homogenization treatment, the pressure is 20MPa, and the time is 15min;

[0051] (2) The concentrated soybean protein solution after pretreatment is mixed with other auxiliary materials by a mixer. Calculated according to the dry weight of the material, the concentrated soybean protein, gluten powder, starch, and konjac powder are mixed. The proportions are: soybean protein concentrate: 65%, gluten powder: 15%, starch: 15%, konjac flour 0.1%, salt 1.5%, baking soda content 1%, lecithin 0.05%, and the final water content of the control material is 30%

[0052] (3) After adjusting the water content, use sodium bicarbonate to adjust the pH of the mixed material, so that the pH of the mixed raw material...

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Abstract

The present invention relates to technology for supertex protein prepared from ethanol leached soy protein concentrate, and belongs to the field of texturized protein and a processing technology thereof. The technology comprises the following steps: modulating the ethanol leached soy protein concentrate with water, conducting ultrasonic pretreatment on the ethanol leached soy protein concentrate solution, mixing and stirring the ethanol leached soy protein concentrate solution with other adjuvant materials containing wheat gluten, starch, konjac flour, lecithin, sodium bicarbonate and common salt, swelling and extruding the mixture by using a co-parallel twin screw swelling extruder, and obtaining the texturized supertex protein by cutting, drying, cooling, packaging extruded products from the extruder. The supertex protein is pure white in color, obvious in filamentous tissue, good in fiber toughness, pulling force and elasticity, and mainly solve the problem that ethanol leached soy protein concentrate is not suitable for preparing texturized protein. Meanwhile, by adding proper amount of the wheat protein, composition and collocation of essential amino acids of the protein become more reasonable and more accordant with the needs of human nutrition intake.

Description

technical field [0001] The invention provides a process for preparing stringed protein from concentrated soybean protein by an alcohol-soluble method, relates to a processing technology of textured stringed protein, and belongs to the technical field of food processing. The thread-drawn protein belongs to puffed soybean product. Background technique [0002] In modern society, more and more people love vegetarianism, and the vegetarian population is also getting younger. To choose a vegetarian diet is to choose a dietary habit that is beneficial to one's own health, cares for the environment, and conforms to the laws of nature. Vegetarianism has gradually become a lifestyle that conforms to the trend of the times. Various forms of vegetarian products are gradually appearing on the tables of the common people. The processed soy protein is closer to animal meat products in terms of taste and texture, and it does not contain cholesterol. It is an ideal healthy vegetarian produ...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/26
Inventor 张国成迟玉杰贺丽红鲍志杰
Owner 哈尔滨一掌居食品有限公司
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