Complete wheat tissue protein and industrialized preparation method thereof

A technology of drawing wheat protein and aging, which is applied in the direction of plant protein processing and textured treatment, which can solve the problems of soft taste, high moisture in the product, and beany smell in the product, so as to achieve good taste, save cost and energy, and layer The obvious effect of shape structure

Inactive Publication Date: 2017-07-21
ANHUI RUIFUXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the silk protein on the market is mainly low-temperature defatted soybean powder as raw material for extrusion and puffing. In the manufacturing method of drawn protein, wheat protein is not the main raw material, and the product has beany smell and soft taste; CN102640838A discloses a preparation method of wheat textured protein and CN105901281A discloses a method for preparing wheat drawn protein by twin-screw high-humidity extrusion , all use wheat gluten powder, starch and conditioning agent as raw materials, and the present invention uses wet gluten as the main raw material; A high-moisture textured protein processing method is developed, using wet gluten as the main raw material, but the product has high moisture content and needs to be equipped with an outlet cooling device, which is quite different from the product structure and taste obtained in the present invention.

Method used

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  • Complete wheat tissue protein and industrialized preparation method thereof

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Effect test

Embodiment 1

[0045] A kind of industrialized preparation method of wheat silk protein, it comprises the following steps:

[0046] (1) Kneading, aging and pulping

[0047]Add flour and water to the dough mixer in a weight ratio of 0.8:1, and at the same time add transglutaminase, the amount of which is 0.1% of the protein content in the flour, enter the mixing tank for mixing, add water and stir for 0.5 hours to make the paste The concentration of the flour slurry reaches 20%;

[0048] (2) Obtaining wet gluten

[0049] The pasty flour slurry is separated into heavy phase and light phase; the liquid phase after collecting the crushed gluten in the light phase is starch milk, and the crushed gluten enters the mixing tank, and the heavy phase is further washed and dehydrated step by step, and the solid Part of it is wet gluten, and the wet gluten protein (nitrogen × 6.25, dry basis) needs to be controlled above 65%;

[0050] (3) extrusion organization

[0051] The wet gluten is directly pu...

Embodiment 2

[0057] A kind of industrialized preparation method of wheat silk protein, it comprises the following steps:

[0058] (1) Kneading, aging and pulping

[0059] Add flour and water to the dough mixer in a weight ratio of 0.9:1, and at the same time add transglutaminase, the amount of which is 0.15% of the protein content in the flour, enter the mixing tank for mixing, add water and stir for 1 hour to make the paste The concentration of the flour slurry reaches 22%;

[0060] (2) Obtaining wet gluten

[0061] The pasty flour slurry is separated into heavy phase and light phase; the liquid phase after collecting the crushed gluten in the light phase is starch milk, and the crushed gluten enters the mixing tank, and the heavy phase is further washed and dehydrated step by step, and the solid Part of it is wet gluten, and the wet gluten protein (nitrogen × 6.25, dry basis) needs to be controlled above 65%;

[0062] (3) extrusion organization

[0063] The wet gluten is directly pum...

Embodiment 3

[0068] A kind of industrialized preparation method of wheat silk protein, it comprises the following steps:

[0069] (1) Kneading, aging and pulping

[0070] Add flour and water to the dough mixer in a weight ratio of 1:1, and at the same time add transglutaminase, the amount of which is 0.25% of the protein content in the flour, enter the mixing tank for mixing, add water and stir for 1 hour to make the paste The concentration of the flour slurry reaches 25%;

[0071] (2) Obtaining wet gluten

[0072] The pasty flour slurry is separated into heavy phase and light phase; the liquid phase after collecting the crushed gluten in the light phase is starch milk, and the crushed gluten enters the mixing tank, and the heavy phase is further washed and dehydrated step by step, and the solid Part of it is wet gluten, and the wet gluten protein (nitrogen × 6.25, dry basis) needs to be controlled above 65%;

[0073] (3) extrusion organization

[0074] The wet gluten is directly pumpe...

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Abstract

The invention relates to a complete wheat tissue protein and an industrialized preparation method thereof. Flour is firstly used a raw material, glutamine transaminase is added in the flour starch milk and wheat protein separation process, the gel performance of wheat protein is improved, wet gluten is used as a raw material, heat conduction oil is adopted to replace steam and water, and accurate temperature control is conducted on a twin-screw extruder to produce the complete wheat tissue protein obvious in lamellar structure. Compared with other methods, the gel performance of the wheat protein is improved by adding the glutamine transaminase in the wet gluten forming process. In addition, the method uses the wet gluten as the raw material, the wet gluten drying process is omitted, the twin-screw extrusion and temperature control mode is innovated, temperature control is more accurate, the lamellar structure of the product is obvious, and the taste is good.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a whole wheat silk protein and an industrial preparation method thereof. Background technique [0002] With people's concern about food safety and changing nutritional needs, as well as the special needs of vegetarians and some religious beliefs, the development of plant protein has attracted more and more attention. The production of meat-like food through plant protein has entered people's vision. Since the European Union strictly restricts the entry of genetically modified products, other developed countries also reject genetically modified products. Therefore, finding a safe and healthy plant raw material to meet the normal needs of people's physiological health has been a topic that researchers have been paying attention to. Compared with other proteins, wheat protein has low raw material cost, no beany smell, especially the characteristics of non-transgenic, zero cholesterol...

Claims

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Application Information

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IPC IPC(8): A23J1/12A23J3/18A23J3/26
CPCA23J1/125A23J3/18A23J3/26
Inventor 郭文杰方颂平马叶胜程抱奎杜成龙吴的松戚春江
Owner ANHUI RUIFUXIANG FOOD
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