System and method for producing an extruded protein product
A protein and product technology, applied in the direction of protein food ingredients, protein food processing, plant protein processing, etc., can solve problems such as rate limitation
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example 1
[0088] Tables 1-3 provide information related to image 3 Conditions and extrusion rates for several tested samples of a similar system are shown. As shown, the stream comprising the protein composition is produced having a moisture content of about 53% to about 66% on an extruded product basis, and a protein content (from soy protein concentrate or soy protein isolate) of about 20% to about 30%. ), and about 5% to 9% carbohydrate content (from soybean ingredients and other flours), at a rate of about 446 kg / hour to about 1024 kg / hour using a Buhler model BCTG-62 extruder, as shown . Flow was fed into a mold having a flow channel with an inner diameter of about 30.2 cm, an outer diameter of about 32.7 cm, and a gap thickness of about 1.25 cm. The length of the mold from the inlet to the outlet is about 150 cm. In Test 2, the residence time of the stream in the extruder and the runners of the die was measured to be approximately 4 minutes and 20 seconds. The residence time ...
example 2
[0098] Extruded protein products were produced using each of dies 1-8 (Table 4) having a longitudinal flow channel with a continuous loop in transverse section, the parameters of which dies are shown in Table 4. Briefly, an extruder was used to produce a stream comprising the protein composition and the stream was directed into a die as described in Table 4 to produce an extruded protein product having fibers oriented in approximately parallel directions.
[0099] Table 4
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example 3
[0102] Samples of extruded protein product produced using conditions similar to Test 14 of Example 1 were cut into 0.5 inch strips in the direction of extrusion. The surface of the sample was stained with 0.01% rhodamine B solution to induce fluorescence of the protein. The sample was imaged with an Olympus FV100 confocal microscope at an excitation wavelength of 543 nm and an acquisition wavelength of 555-655 nm with a 20× objective. Z-stack imaging (Zstacks) was acquired at 10-micron intervals and combined digitally to visualize the surface topography of the sample. Such as Figure 8 As shown in the photomicrographs, the samples show proteins forming fibers oriented in roughly parallel directions.
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