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Pine nut compound extrusion puffed faux meat and processing method thereof

A technology of puffing vegetarian meat and extrusion puffing, which is applied in animal protein processing, vegetable protein processing, and texturizing treatment, etc., can solve the problems of hard taste, poor fibrosis of vegetarian meat, single nutrition, etc., to improve digestibility, The effect of moderate fat content and high protein content

Active Publication Date: 2016-11-09
包怡红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the technical problems of poor fibrosis, hard taste and single nutrition of the existing vegetarian meat produced with soybean protein isolate, and provides a kind of pine nut compound extruded puffed vegetarian meat and its processing method

Method used

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  • Pine nut compound extrusion puffed faux meat and processing method thereof
  • Pine nut compound extrusion puffed faux meat and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0013] Embodiment 1: A kind of pine nut compound extruded puffed vegetarian meat in this embodiment is composed of 20% to 25% pine nut meal, 35% to 50% whey protein powder and the balance soybean protein isolate It is prepared by extrusion and puffing.

specific Embodiment approach 2

[0014] Specific embodiment two: the difference between this embodiment and specific embodiment one is that a kind of pine nut compound extruded puffed vegetarian meat is separated by mass percentage from 23% pine nut meal, 40% whey protein powder and the remainder soybean The protein is prepared by extrusion and puffing.

specific Embodiment approach 3

[0015] Embodiment 3: This embodiment differs from Embodiment 1 or Embodiment 2 in that the content of pine nut oil in the pine nut meal is 2% to 5%. Others are the same as in the first or second embodiment.

[0016] In this embodiment, the pine nut compound extruded puffed vegetarian meat prepared by using pine nut meal with a pine nut oil content of 2% to 5% has obvious fibrosis and good taste.

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Abstract

The invention provides pine nut compound extrusion puffed faux meat and a processing method thereof, and relates to extrusion puffed faux meat and a processing method thereof. The technical problem that existing faux meat produced from soy isolate proteins is poor in fibration, hard in taste and simplex in nutrition is solved. The pine nut compound extrusion puffed faux meat is prepared through extrusion-puffing of materials including, by mass, 20-25% of pine nut meal, 35-50% of whey protein powder and the balance soy isolate proteins. The processing method specifically comprises the following steps that the pine nut meal is mixed with the whey protein powder and the soy isolate proteins after being crushed, mixed powder is obtained, the mixed powder and water are added into a double-screw extrusion-puffing machine through two feeding inlets correspondingly for extrusion-puffing, and the pine nut compound extrusion puffed faux meat is obtained. The faux meat is of a fiber structure, a proper number of pores are formed, the taste and organoleptic state are good, the digestibility is improved, and the production technique is simple.

Description

technical field [0001] The invention relates to extruded puffed vegetarian meat and a processing method thereof, belonging to the field of food processing. Background technique [0002] High-calorie and high-fat foods account for a relatively large proportion of modern people's food structure. If the intake greatly exceeds the body's needs, it will directly lead to the occurrence of cardiovascular diseases. With the improvement of living standards, people not only pay attention to eating enough, but in order to eat well and eat healthy, vegetarian food is more and more added to daily consumption. Among them, vegetarian meat is more popular because of its meat-like taste. Loved by consumers. Vegetarian meat is usually made of soybean protein as the main raw material through thermal processing including extrusion cooking and other modern food processing techniques. The Chinese patent with the publication number CN 101889627A discloses a kind of vegetarian meat produced from ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/08A23J3/26
CPCA23J3/08A23J3/16A23J3/26
Inventor 包怡红赵楠关凯方高培栋刘姗姗刘思含孙义玄高铭坤常晨
Owner 包怡红