High-water textured protein processing method for wheat

A processing method and high-moisture technology, applied in the fields of vegetable protein processing, food ingredients, food science, etc., can solve the problems of high viscosity of wet gluten, energy waste, dense texture and difficult to mix with other materials, etc., to achieve good results and save energy costs. Effect

Active Publication Date: 2016-06-08
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, research at home and abroad mainly uses soybean protein powder, isolated protein powder, concentrated protein powder, gluten powder, pea protein powder or peanut protein powder as the main raw materials, mixed with a large amount of water and then extruded and textured, from the whole It seems

Method used

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  • High-water textured protein processing method for wheat
  • High-water textured protein processing method for wheat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: pure wheat protein processing method

[0028] Using wet gluten, a by-product of wheat starch processing, as the main processing raw material, adding gluten powder to prepare high-moisture textured protein, including the following steps:

[0029] Chop and mix: After washing 1 mass part of wheat wet gluten twice, shake off the surface free water and pour it into a chopping machine, add 1 mass part of gluten powder, chop and mix for 5 minutes until evenly mixed, then place in ground meat Twist into strips in the machine.

[0030] Organization: Feed the strip filling into the extruder with cooling extension, set the extrusion temperature at 60-90-160-130-120°C, the screw speed at 300r / min, the extrusion die head temperature The temperature is 130°C, the pressure is 4.5MPa, and the temperature in the cooling section is 60°C.

[0031] Cutting: The material coming out of the extruder is cut to 10cm with a cutter, which is the high-moisture textured protein prod...

Embodiment 2

[0035] Example 2: Processing method of high-moisture textured protein from grain bean

[0036] A method for processing grain and bean high-moisture textured protein, using wet gluten as a main processing raw material by-product of wheat starch processing, adding peanut protein and pea protein to prepare high-moisture textured protein, comprising the following steps:

[0037] Chop and mix: wash 1 mass part of wheat wet gluten three times, shake off the surface free water and pour it into a chopping machine (moisture content 50%), add 0.5 mass part of peanut protein powder and 0.5 mass part of pea protein powder , chopped and mixed for 5 minutes until evenly mixed, then placed in a meat grinder and twisted into strip-shaped fillings (moisture content 50%).

[0038] Texturization: Feed the strip filling into the extruder with cooling extension, set the extrusion temperature to 70-100-170-140-130°C, the screw speed to 300r / min, and the temperature of the extrusion die The tempera...

Embodiment 3

[0041] Embodiment 3: Wheat high-moisture textured protein processing method

[0042] A method for processing wheat high-moisture textured protein, using wheat starch processing by-product wet gluten as the main processing raw material, adding soybean protein powder to prepare high-moisture textured protein, comprising the following steps:

[0043] Chop and mix: wash 3 parts by mass of wheat wet gluten for 3 times, shake off the free water on the surface and pour it into a chopping machine (moisture content 50%), add 3 parts by mass of soybean protein powder, chop and mix for 5 minutes until evenly mixed Finally, place it in a meat grinder and twist it into strip-shaped stuffing (moisture content 50%).

[0044] Organization: Feed the strip filling into the extruder with cooling extension, set the extrusion temperature to 70-100-170-140-130°C, the screw speed to 200r / min, the temperature of the extrusion die at 120°C,

[0045] Cutting: The material coming out of the extruder i...

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Abstract

The invention discloses a high-water textured protein processing method for wheat. The method comprises the following steps: 1, chopping and mixing materials: throwing away free water on the surface of wheat wet glutens to obtain wheat wet glutens with the water content of 50-80%, pouring the wheat wet glutens to a chopping and mixing machine, adding protein powder, chopping the obtained materials until uniform mixing, and mining the obtained mixture to form a strip-shaped stuffing with the water content of 50-80%; and 2, texturing the mixture: extruding the strip-shaped stuffing at an extrusion temperature of 60-200DEG C under a screw rotating speed of 200-300r/min at an extrusion die heat temperature of 120-130DEG C under a pressure of 3.0-4.5MPa. The method allows the water required by high-water textured proteins to be balanced in a chopping and mixing mode, and raw materials are directly fed to a double screw extruder and undergo texturing treatment to obtain the high-water textured protein product; and the method effectively avoids the wheat protein vital gluten drying treatment process, reduces energy wastes and wastewater discharge, and is a green and pollution-free processing method.

Description

technical field [0001] The invention relates to a method for processing wheat high-moisture textured protein. More specifically, it relates to one kind. Background technique [0002] Wheat is the general designation of Triticum plant, is a kind of gramineous plant widely planted all over the world, originated in the Middle East. Wheat is one of the three major grains, almost all of its production is used as food, and only about one-sixth is used as feed. In 2010, wheat was the second food crop by total production in the world (651 million tons), after maize (844 million tons). Protein (commonly known as gluten) in flour, its main components are wheat protein and collagen. During the processing of wheat starch and alcohol, wheat protein is washed out to form wet gluten (more than 80% water content). At present, there are mainly several application ways of direct discharge, use as feed and processing into gluten or gluten powder. The BOD and COD of waste water with protei...

Claims

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Application Information

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IPC IPC(8): A23J3/18
CPCA23J3/18A23V2002/00A23V2250/5486
Inventor 刘明谭斌刘艳香汪丽萍田晓红吴娜娜翟小童
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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