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Soybean tissue protein and preparation method thereof

A technology of soybean textured protein and soybean meal powder, which is applied in the field of soybean textured protein and its preparation, can solve the problems of soybean textured protein with strong beany smell, difficulty in satisfying consumers, poor elasticity and toughness, etc., so as to save soybean raw materials and save soybeans Resources, easy-to-manipulate effects

Inactive Publication Date: 2019-05-31
河北豆乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet because the protein content in the soybean textured protein is only about 60%, and its unique network structure reduces the ductility of the product, therefore, it is the main raw material to make imitation meat products (such as plain sausage, When using vegetarian ham, etc.), the prepared product has poor elasticity and toughness, and the mouthfeel is not good, and the textured soybean protein has a strong beany smell, which is difficult to meet the needs of consumers in general

Method used

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  • Soybean tissue protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A kind of textured soybean protein is made from the following raw materials in parts by weight:

[0054] Low temperature defatted soybean meal powder 80;

[0055] Leafy Grass Pulp 15;

[0056] The preparation method is as follows:

[0057] (1) Rinse the fresh leaf-eating grass and put it into a beater, beat it into a slurry, and use a 20-mesh coarse-hole sieve to remove large particles of impurities, and then use a homogenizer to homogenize to obtain the leaf-eating grass pulp;

[0058] (2) Sieve the low-temperature defatted soybean meal powder, weigh the soybean meal powder with a fineness of 100-150 mesh and mix it with the leaf-eating grass pulp obtained in the previous step, stir well until uniform, and then put it into a twin-screw extruder for extrusion For puffing, the screw speed is 160r / min, the extrusion temperature is 150°C, the pressure in the extrusion chamber is 3.5Mpa, and the residence time is 42-44 seconds. After the extrusion and puffing are completed,...

Embodiment 2

[0060] A kind of textured soybean protein is made from the following raw materials in parts by weight:

[0061] Low temperature defatted soybean meal powder 80;

[0062] Leafy Grass Pulp 15;

[0063] The preparation method is as follows:

[0064] (1) Weigh Pu’er cooked tea, add 150 times the amount of boiling water to it after crushing, decoct for 30 minutes, filter while it is hot, cool the filtrate to room temperature to obtain Pu’er tea soup, rinse the fresh leaf-eating grass and soak it in Pu’er tea soup, Soak at room temperature for 2 hours, remove and wash off the tea soup with clean water, drain and put into a beater, beat into a slurry, use a 20-mesh coarse-hole sieve to remove large particles of impurities, and then use a homogenizer to homogenize it. get leafy grass pulp;

[0065] (2) Sieve the low-temperature defatted soybean meal powder, weigh the soybean meal powder with a fineness of 100-150 mesh and mix it with the leaf-eating grass pulp obtained in the previ...

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Abstract

The invention belongs to the technical field of food and food processing, in particular to a soybean tissue protein and a preparation method thereof. The soybean tissue protein is prepared by using low-temperature defatted soybean meal powder and leaf-eating grass pulp as raw materials through processes of pulping, homogenizing, mixing and stirring, extruding and puffing, curing and shaping and the like.According to the preparation method, a formula and a production process of soybean tissue protein raw materials are improved and optimized, soybean raw materialsare saved by adding specially treated leaf-eating straw pulp into the formula, the production cost is reduced, the protein composition of the product is optimized, the flavor of the product is more prominent while the nutrition is enriched, proved by production verification, the soybean tissue protein product prepared by the method has the advantages of obviously improved elasticity, toughness and meat feeling, more compact structure, exquisite mouthfeel, better chewability, no dryness and granular feeling, and basically no bean flavor.In addition, the method has simple process, easy operation and no sewage discharge, and water resources are saved.

Description

technical field [0001] The invention belongs to the field of food and food processing, in particular to a textured soybean protein and a preparation method thereof. Background technique [0002] Textured soybean protein is a soybean protein product made of low-denatured soybean meal as the main raw material through conditioning and texturing processes. Its fat content is extremely low and does not contain cholesterol, and its protein content is about 55-65%. A variety of essential amino acids for the human body. Textured soybean protein has a fibrous tissue structure similar to lean meat, has a chewy feeling, good water absorption and oil retention, and when added to meat products, it can significantly increase the color, aroma and taste of meat products, so it is an ideal Basic food processing raw materials, which can be widely used in the production of meat products (such as sausages, meatballs, meat pies, canned meat, etc.) , Improve nutritional value, but also improve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 奚存库
Owner 河北豆乐食品有限公司
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