Method for improving quality of high-moisture peanut drawing protein by TG enzyme

A technology of drawing protein and peanut protein powder is applied in the direction of protein composition of vegetable seeds, vegetable protein processing, protein food ingredients, etc., to achieve the effects of rich aroma, smooth surface and widening application channels.

Active Publication Date: 2017-10-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Its products need to be rehydrated in the subsequent application process and can only be used as meat product additives

Method used

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  • Method for improving quality of high-moisture peanut drawing protein by TG enzyme
  • Method for improving quality of high-moisture peanut drawing protein by TG enzyme
  • Method for improving quality of high-moisture peanut drawing protein by TG enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A method for improving the quality of high-moisture peanut silk protein by TG enzyme, comprising the steps of:

[0052] (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;

[0053] (2) Raw material premixing: mix crushed peanut protein powder and 0.3% TG enzyme by weight in a mixer for 2-10 minutes, and balance for 20-24 hours

[0054] (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;

[0055] (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 145°C. °C, the temperature in the cooling zone is 120 °C, and the temperature in the forming...

Embodiment 2

[0063] A method for improving the quality of high-moisture stretched peanut protein with TG enzyme, the specific operation steps are the same as those in Example 1, the only difference is that in step (2), the amount of TG enzyme added is 0.09%.

[0064] The detection results of the high-moisture peanut silk protein obtained in the present embodiment are as follows:

[0065]

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Abstract

The invention relates to a method for improving the quality of high-moisture peanut drawing protein by TG enzyme. The method comprises the following steps: pulverizing low-temperature defatted peanut protein powder, and uniformly mixing the peanut protein powder with a right amount of TG enzyme; conducting extruding and texturizing treatment, wherein the extrusion temperatures are sequentially as follows: a feed zone is 60-80 DEG C, a mixing zone is 80-100 DEG C, a cooking zone is 130-160 DEG C, a cooling zone is 90-130 DEG C, and a molding zone is 50-90 DEG C; adding water on line in the extrusion process, and regulating the moisture of the material to be 45%-65%; and cooling after extrusion molding for preparing the high-moisture peanut drawing protein. The high-moisture peanut drawing protein produced by the method provided by the invention is bright white in color, subtly fragrant in taste, smooth in surface, rich in fiber silk-like structures, rich in fiber-like structures and high in the intensity of fiber silks, and can be used as a substitute for high-grade meat for processing vegetarian beef. The method increases the fibration degree of the high-moisture peanut drawing protein, enhances the intensity of the fiber silks and extends the application range of the high-moisture peanut drawing protein.

Description

technical field [0001] The invention relates to a method for improving the quality of high-moisture peanut silk protein by TG enzyme. 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 for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
CPCA23J1/148A23J3/26A23J3/34A23L33/185A23P30/20A23J3/14A23L25/30A23L33/105A23V2002/00A23J1/14
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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