Method for preparing textured soybean protein

A technology of soybean protein and soybean protein isolate, which is applied in the field of food processing to achieve the effects of high water absorption and high elasticity

Inactive Publication Date: 2018-01-09
FUJIAN ANJOY FOODS CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In summary, although the relevant patents have only improved the water absorption properties of soybean textured protein by increasing the surface area, adjusting the large-scale formula, and selecting specific low-denatured soybean meal raw materials, but because soybean textured protein in qui

Method used

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Examples

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preparation example Construction

[0017] The present invention discloses a preparation method of textured soybean protein, the following are parts by weight, prepared through the following steps:

[0018] Step 1. Vegetable Protein Premix

[0019] 1 part of high-gluten wheat protein and 4-9 parts of soybean protein isolate are thoroughly mixed with a horizontal ribbon mixer to obtain premixed vegetable protein.

[0020] Step 2, plant protein base material preparation

[0021] Take 10 parts of pre-mixed vegetable protein, 20-30 parts of water, chop and mix at a high speed with a chopping machine until the moisture content of the material is uniform, add 0.4-4 parts of transglutaminase, chop and mix until the material is evenly distributed, and place it in an environment of 0-5 degrees for 0- After 48 hours, the vegetable protein base material was obtained.

[0022] Step 3, the main and auxiliary materials are crushed and sieved

[0023] The low-temperature soybean meal, dietary fiber, and starch are crushed o...

Embodiment 1

[0030] Textured soy protein was prepared using the following steps:

[0031] Step 1. Vegetable protein premixing: 1 part of high-gluten wheat protein and 9 parts of soybean protein isolate are fully mixed with a horizontal ribbon mixer to obtain premixed vegetable protein;

[0032] Step 2. Preparation of vegetable protein base material: Take 10 parts of premixed vegetable protein and 30 parts of water and chop and mix at a high speed with a chopping machine until the material is evenly watered. Add 2 parts of transglutaminase and chop and mix until the material is evenly distributed. Stand for 48h to obtain vegetable protein base material;

[0033] Step 3. Crushing and sieving the main and auxiliary materials: crush or sieve the low-temperature soybean meal, dietary fiber, and starch, with a particle size of more than 80 mesh;

[0034] Step 4. Mixing preparation: mix 10 parts of vegetable protein base material, 5 parts of soybean protein isolate, 5 parts of nano-scale dietary...

Embodiment 2

[0038] Textured soy protein was prepared using the following steps:

[0039] Step 1. Vegetable protein premixing: 1 part of high-gluten wheat protein and 9 parts of soybean protein isolate are fully mixed with a horizontal ribbon mixer to obtain premixed vegetable protein;

[0040] Step 2. Preparation of vegetable protein base material: Take 10 parts of premixed vegetable protein and 30 parts of water and chop and mix at a high speed with a chopping machine until the material is evenly watered. Add 2 parts of transglutaminase and chop and mix until the material is evenly distributed. Stand for 48h to obtain vegetable protein base material;

[0041] Step 3. Crushing and sieving the main and auxiliary materials: crush or sieve the low-temperature soybean meal, dietary fiber, and starch, with a particle size of more than 80 mesh;

[0042] Step 4. Mixing preparation: Mix 10 parts of vegetable protein base material, 5 parts of soybean protein isolate, 5 parts of nano-scale dietary...

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Abstract

The invention discloses a method for preparing a textured soybean protein. The method comprises the following steps: firstly, sufficiently and uniformly mixing high-gluten wheat proteins and soy isolate proteins so as to obtain premixed plant proteins; secondly, performing high-speed chopping and mixing on the plant proteins and water till moisture of materials is uniformly distributed, adding glutamine transaminase, chopping till the materials are uniformly distributed, and leaving to stand for 0-48 hours at 0-5 DEG C so as to obtain a plant protein base material; further crushing or screening low temperature soy flour, dietary fibers and starch till the granularity is greater than 80 meshes; mixing the plant protein base material, the soy isolate proteins, the nano-grade dietary fibers,the low temperature soy flour and the starch, putting into a conditioner, adding water, and heating to adjust till the moisture content is up to 35-40% so as to obtain an adjusted base material; and finally performing extrusion molding on the adjusted base material, extruding the adjusted base material from the outlet of a mold, and performing cutting and drying, thereby obtaining textured soybeanprotein. The textured soybean protein has the characteristics of high hydroscopicity, high elasticity and fine fiber-like products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a soybean protein textured preparation method. Background technique [0002] Textured soybean protein is a product rich in soybean protein with a tissue structure similar to lean meat, which is made from powdery soybean protein products as the main raw material through conditioning and texturing. Soybean protein and auxiliary materials are extruded by an extruder, and the protein molecules are rearranged neatly to form a tissue structure in the same direction, a porous tissue similar to meat, with excellent water retention and a chewy feeling similar to meat. Therefore, textured soybean protein has an important role in the food industry. Wide range of uses. Chinese patent CN102461726A discloses a method for continuous production of tissue protein food. The tissue protein prepared from low-temperature defatted soybean powder, soybean protein isolate, gluten an...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/18A23J3/34A23J3/26
Inventor 黄建联郭秀瑾郁晓君江猛段奇龙王斯良阮东娜丁浩宸范大明朱定和
Owner FUJIAN ANJOY FOODS CO LTD
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