Method of modifying quality of high water content peanut textured proteins by polysaccharides
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A technology for drawing protein and peanut protein powder, which is applied in vegetable protein processing, food science and other directions, can solve the problems of product color, flavor and other issues that are not considered, and achieve the effects of rich flavor, enhanced fiber strength, and increased fibrosis degree.
Active Publication Date: 2017-10-17
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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However, the raw material is grain protein or protein isolate, the auxiliary material is starch, and the product is low
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[0051] Example 1
[0052] A method for polysaccharides to improve the quality of high-moisture peanut silk protein, comprising the steps of:
[0053] (1) Raw material crushing: crush the low-temperature defatted peanut protein powder into small particles, pass through a 60-80 mesh sieve, and weigh 5kg;
[0054] (2) Raw material premixing: mix crushed peanut protein powder and 0.2% sodium alginate in a mixer for 2-10 minutes, and balance for 20-24 hours;
[0055] (3) Screw element combination: high-shear combination, that is, the shear element selects a kneading block with a shear angle of 45°, puts the assembled screw into the extruder barrel, and fixes it firmly;
[0056] (4) Extruder preheating: preheat the twin-screw extruder after starting, so that the temperature in the feeding zone of the extruder barrel is 70°C, the temperature in the mixing zone is 95°C, and the temperature in the cooking zone is 149°C. °C, the temperature in the cooling zone is 120 °C, and the tempe...
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[0063] Example 2
[0064] A method for improving the quality of high-moisture peanut silk protein with polysaccharides, the specific operation steps are the same as those in Example 1, the only difference is that in step (2), 0.2% sodium alginate is replaced by 0.1% carrageenan.
[0065] The detection results of the high-moisture peanut silk protein obtained in the present embodiment are as follows:
[0066]
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[0067] Example 3
[0068] A method for improving the quality of high-moisture peanut silk protein with polysaccharides, the specific operation steps are the same as in Example 1, the only difference is that in step (2), 0.2% sodium alginate is replaced by 4% wheat starch.
[0069] The detection results of the high-moisture peanut silk protein obtained in the present embodiment are as follows:
[0070]
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Abstract
The present invention relates to a method of modifying quality of high water content peanut textured proteins by polysaccharides. The method comprises the following steps: low-temperature defatted peanut protein powder is crushed and the crushed powder is mixed evenly with an appropriate amount of the polysaccharides; the mixture is subjected to a texturized treatment by an extrusion and extrusion temperatures are successively as follows: a material feeding zone at 60 DEG C-80 DEG C, a mixing zone at 80 DEGC-100 DEGC, a cooking zone at 130 DEG C-160 DEG C, a cooling zone at 90 DEG C-130 DEG C, and a shaping zone at 50 DEG C-90 DEG C; in the extrusion process, water is added online, a water content of the materials is adjusted to be 45%-65%; and after the extrusion and shaping, the materials are cooled to prepare the high water content peanut textured proteins. The produced high water content peanut textured proteins by using the method are bright and white in color and luster, delicate in flavor, rich in fibrous structures and relatively high in fiber strength, can be used as a substitute for high-grade meat, and can be used for processing of shredded meat, vegetarian pork, etc. The method increases fiberization degrees of the high water content peanut textured proteins, enhances the strength of the fiber and broadens application channels.
Description
technical field [0001] The invention relates to a method for improving the quality of high-moisture peanut silk protein by polysaccharide. Background technique [0002] Extrusion technology has been used to produce food for more than 70 years. Among them, soybean protein, peanut protein, gluten protein, whey protein and other vegetable proteins are used as the main raw materials. The production of textured vegetable protein (TVP) is an important aspect of extrusion technology in the food industry. important applications in . The textured vegetable protein produced by the extrusion method has excellent functional properties such as water absorption and oil absorption, the cholesterol content is zero, and the biological value of digestion and absorption in the human body reaches 93% to 97%, and it has the ability to prevent high blood pressure, obesity and heart and brain Blood vessels and other "diseases of modern civilization" can be used as meat additives or simulated meat...
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IPC IPC(8): A23J3/14A23L33/185
CPCA23J3/14A23L33/185
Inventor 王强刘丽张金闯朱嵩刘红芝石爱民胡晖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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