Method for producing drawing protein by utilizing compound vegetable protein containing peanut and soybean

A technology of drawing protein and plant protein, which is applied in the preparation of twin-screw high-moisture plant protein texturing, the preparation of mixed plant protein texturing, and the production of drawing protein. It can solve the problems of high nutritional loss and denaturation of peanut protein, and achieve good taste. , good texture, strong fiber strength effect

Active Publication Date: 2017-10-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, although nutrients are added in the processing process, the processing raw material is hot-pressed peanut cak

Method used

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  • Method for producing drawing protein by utilizing compound vegetable protein containing peanut and soybean
  • Method for producing drawing protein by utilizing compound vegetable protein containing peanut and soybean
  • Method for producing drawing protein by utilizing compound vegetable protein containing peanut and soybean

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The low-temperature defatted peanut protein powder used was purchased from Qingdao Changshou Food Co., Ltd. The basic physical and chemical indicators are as follows

[0048]

[0049] A preparation method of high-moisture peanut silk protein, comprising the steps of:

[0050] 1) Mixing and tempering: Pour the raw materials into the mixer according to the ratio, chop and mix the mixture, put it into a closed container after mixing, and balance for 24 hours;

[0051] The ratio of raw materials is: low-temperature defatted peanut protein powder 75kg, soybean protein isolate 9kg, gluten powder 6kg, wheat starch 6kg;

[0052] 2) Extrusion texture: Extrude the material obtained in step 1) with a twin-screw extruder for extrusion texture. The extrusion temperature is 58°C in the feeding zone, 90°C in the mixing zone, and 130°C in the first section of the cooking zone. The second section of the cooking zone is 133°C, the cooling zone is 110°C, and the forming zone is 95°C; ...

Embodiment 2

[0056] The low-temperature defatted peanut protein powder used was purchased from Qingdao Changshou Food Co., Ltd. The basic physical and chemical indicators are as follows

[0057]

[0058] A method for preparing high-moisture peanut silk protein, the specific operation steps are the same as in Example 1, the only difference is that in step (2), the screw speed is 240r / min, the feeding speed is 90g / min, and the extrusion die cooling temperature is 68°C; make the moisture content of the material during the extrusion process 60%. The detection results of the obtained high-moisture peanut silk protein are as follows:

[0059]

[0060] The appearance, state and internal structure of the high-moisture stretched peanut protein obtained in Example 1-2 are shown in figure 2 a and figure 2 b.

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Abstract

The invention discloses a method for producing a drawing protein by utilizing a compound vegetable protein containing peanut and soybean. The method comprises the following steps: mixing and tempering 73-85 parts of low-temperature degreased peanut protein powder, 5-15 parts of soy isolate protein, 1-15 parts of vital gluten and 1-15 parts of starch at the ratio of raw materials and then performing extruding tissue treatment under the conditions of extruding temperature of 60-160 DEG C, screw speed of 180-240r/min, feeding rate of 80-140g/min, cooling temperature of extruding mold of 62-75 DEG C and moisture content of materials in the extruding process of 50%-62%. High-moisture peanut drawing protein prepared according to the invention can overcome the difficulty in preparing the high-moisture drawing protein by taking peanut protein as the raw material; the acquired product requires no rehydration, has uniform and bright color and is free from bean flavor; compared with a tissue product taking a single protein as the raw material, the product has the advantage of rich nutrition.

Description

technical field [0001] The invention relates to a method for producing silk protein by utilizing compound vegetable protein such as peanuts and soybeans. It specifically relates to a method for preparing twin-screw high-moisture vegetable protein texturization, in particular to a method for preparing mixed vegetable protein texturization using low-temperature defatted peanut protein powder as the main protein raw material, and belongs to the technical field of food preparation. Background technique [0002] Food extrusion is a technology that integrates multiple unit operations such as conveying, compression, mixing, cooking, denaturation, dehydration, sterilization, puffing, and molding. It can effectively improve the texture and taste of food, and make full use of raw material resources. , Improve the commodity value of food. Extrusion technology is more and more used in the food industry due to its advantages of high production efficiency, low energy consumption, low cos...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23P30/20
CPCA23L33/185A23P30/20
Inventor 王强刘丽朱嵩张金闯刘红芝石爱民胡晖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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