Method of protein modification by improving chewiness and swelling degree of textured proteins
A technology of chewiness and puffing degree, applied in the field of protein modification, can solve the problems that the modification method and technology cannot be solved, and achieve the effect of improving the puffing degree
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Embodiment 1
[0024] Mix 30 kg of low-temperature defatted soybean meal with 5 kg of gluten powder and 5 kg of soybean protein isolate in a blender evenly, and dilute bromelain with 10 kg of water according to the enzyme amount of 80U / g, and then evenly Spray in the mixed protein material and stir evenly, react at 37°C for 30 minutes, then mix with 5 kg of wheat starch and quickly send it into the twin-screw extruder, and carry out texturing at the speed of 400rpm. The temperature in the extruder is controlled at 130- 200°C, get the texturized product, cut the texturized product into different shapes, and dry it in the dryer through the air delivery system, the drying temperature is 65-85°C, and get 45 kg of the product, the chewiness and puffing degree of the product after rehydration They were 2.20 mJ and 2.35, which were 70% and 12% higher than those produced by unmodified raw materials.
Embodiment 2
[0026] Grind 15 kg of low-temperature defatted soybean meal, mix with 15 kg of zein and 10 kg of soybean protein isolate in a mixer, and dilute TG enzyme with 20 kg of water according to the enzyme amount of 50 U / g, and then spray evenly Stir in the mixed protein raw materials, react at 37°C for 40 minutes, then mix with 10 kg of wheat starch and quickly send it into a twin-screw extruder, and carry out texturing at a speed of 300rpm. The temperature in the extruder is controlled at 130-200 ℃, to obtain texturized products, cut the texturized products into different shapes, and enter the dryer through the air delivery system to dry at a drying temperature of 65-85 ℃ to obtain 50 kg of products. It was 1.95 mJ and 2.42, respectively increased by 50% and 15% compared with the textured protein produced by unmodified raw materials.
Embodiment 3
[0028] After pulverizing 10 kg of low-temperature defatted soybean meal, mix well with 25 kg of gluten powder and 5 kg of soybean protein isolate in a blender, and then dilute papain with 30 kg of water according to the enzyme amount of 70U / g Spray evenly in the mixed protein raw materials and stir evenly, react at 50°C for 30 minutes, then mix with 15 kg of corn starch and quickly send it into a twin-screw extruder, and carry out texturing at a speed of 300rpm, and the temperature inside the extruder is controlled at 130 -200°C, get textured products, cut the textured products into different shapes, and dry them in the dryer through the air delivery system. The drying temperature is 65-85°C, and 50 kg of products are obtained. After rehydration, the chewiness and puffing of the products The degrees were 2.60 mJ and 2.52, respectively, which were 100% and 20% higher than those produced by unmodified raw materials.
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