Tissue protein with high rehydration rate and preparation method thereof

A technology of tissue protein and rehydration rate, which is applied in the direction of textured treatment, plant protein processing, etc., can solve the problems of high price and high cost of tissue protein, and achieve the effect of reducing the cost of use, increasing the yield, and increasing the rate of rehydration

Inactive Publication Date: 2020-03-27
JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, the price of tissue protein in the market is relatively high, which makes the cost of food enterprises to produce and apply tissue protein high

Method used

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  • Tissue protein with high rehydration rate and preparation method thereof
  • Tissue protein with high rehydration rate and preparation method thereof
  • Tissue protein with high rehydration rate and preparation method thereof

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Embodiment Construction

[0035] The technical problems solved by the embodiments of the present invention, the technical solutions adopted and the technical effects achieved are described clearly and completely below in conjunction with specific embodiments. Apparently, the described embodiments are only some of the embodiments of the present application, not all of them. Based on the embodiments in the present application, all other equivalent or obviously modified embodiments obtained by those skilled in the art without creative efforts fall within the protection scope of the present invention. Embodiments of the invention can be embodied in many different ways as defined and covered by the claims.

[0036] It should be noted that, in the following description, many specific details are given for the convenience of understanding. It may be evident, however, that the present invention may be practiced without these specific details.

[0037] It should be noted that, in the case of no explicit limit...

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Abstract

The invention discloses a tissue protein with high rehydration rate and a preparation method thereof. The method includes the following steps: step 10, uniformly stirring and mixing crushed low temperature soybean meal with vital wheat gluten, soy protein isolates and starch to form a vegetable protein mixed raw material; step 20, performing mixing and smashing on the vegetable protein mixed raw material obtained by the step 10; step 30, adding a proper amount of water into the smashed vegetable protein mixed raw material obtained by the step 20 to performing blending; step 40, performing extruding and expanding on the blended vegetable protein mixed raw material obtained by the step 30; and step 50, performing cutting, drying and cooling on the extruded and expanded product in the step 40, and finally obtaining the texturized vegetable protein with high rehydration rate. Through the tissue protein with high rehydration rate obtained by the preparation method, the rehydration rate of the tissue protein can be significantly enhanced, the yield of the tissue protein used by food production can be increased, and using costs can be reduced.

Description

technical field [0001] The invention relates to the technical field of food cooking, in particular to a tissue protein with high rehydration rate and a preparation method thereof. Background technique [0002] Plant protein is an important part of human dietary nutrition. It has the advantages of high energy conversion rate, almost no cholesterol and saturated fatty acids, and has nutritional and physiological functions such as lowering blood pressure, blood fat, cholesterol and anti-tumor. With the advancement of science and technology, new functions and uses of plant protein are constantly being developed and applied. As a food additive, it is added to meat products, dairy products and other foods in different proportions, which can not only improve the nutritional value of the food, but also improve the structural properties of the food itself. It is beneficial to the digestion and absorption of the human body, and provides an important food source for human survival and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/18A23J3/14A23J3/26
CPCA23J3/16A23J3/18A23J3/14A23J3/26
Inventor 张静徐华根
Owner JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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