A method for rapid rehydration of textured protein

A protein and fast technology, applied in protein food ingredients, protein food processing, food science, etc., can solve the problems of soft and rotten textured protein surface, lower textured protein quality, uneven water distribution, etc., to save rehydration time , Rehydration time is shortened, and the water diffusion speed is fast

Active Publication Date: 2022-02-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And there will be uneven water distribution during soaking, resulting in soft and rotten textured protein surface
The interior is not fully rehydrated, maintaining a high hardness, resulting in a decrease in the quality of the textured protein
May lead to microbial growth during prolonged rehydration

Method used

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  • A method for rapid rehydration of textured protein
  • A method for rapid rehydration of textured protein
  • A method for rapid rehydration of textured protein

Examples

Experimental program
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Effect test

Embodiment 1

[0054] A method for rapid rehydration of textured protein, specifically as follows:

[0055] (1) Preparation of plant textured protein: 9 kg of wheat protein, 1 kg of wheat starch and 100 g of sodium bicarbonate were weighed, placed in a solid stirrer and mixed evenly. Add the mixed material into the feeding barrel of the twin-screw extruder. The feed rate is 20kg / h, the screw speed is 270rpm, and the liquid feed rate is 40%. Set the temperature of different zones in the screw sleeve as: 60°C, 90°C, 130°C, 170°C and 140°C. After the output is stable, the textured protein is collected and cut into long strips. Put the textured protein into the fluidized bed for drying, the drying temperature is 60°C, and the drying time is 6h. Under this process condition, the obtained textured protein has a good structure, and the moisture content is lower than 20%.

[0056] (2) Steam softening of the textured protein: place the above-mentioned textured protein in a steamer, and steam at 1...

Embodiment 2

[0061] A method for rapid rehydration of textured protein, specifically as follows:

[0062] (1) Preparation of plant textured protein: Weigh 10kg of soybean protein and 100g of monascus red pigment, put them in a solid mixer and mix them evenly. Add the mixed material into the feeding barrel of the twin-screw extruder. The feed rate is 13kg / h, the screw speed is 220rpm, and the liquid feed rate is 40%. Set the temperature of different zones in the screw sleeve as: 60°C, 90°C, 130°C, 150°C and 140°C. After the output is stable, the textured protein is collected and cut into long strips. Put the textured protein into the fluidized bed for drying, the drying temperature is 60°C, and the drying time is 6h. Under this process condition, the obtained textured protein has a good textured structure, and the moisture content is lower than 20%.

[0063] (2) Steam softening of the textured protein: place the above-mentioned textured protein in a steamer, and steam at 100° C. for 20 ...

Embodiment 3

[0068] A method for rapid rehydration of textured protein, specifically as follows:

[0069] (1) Preparation of plant textured protein: Weigh 9 kg of pea protein, put it in a solid mixer and mix it evenly. Add the mixed material into the feeding barrel of the twin-screw extruder. The feed rate is 20kg / h, the screw speed is 220rpm, and the liquid feed rate is 40%. Set the temperature of different zones in the screw sleeve as: 60°C, 90°C, 130°C, 170°C and 140°C. After the output is stable, the textured protein is collected and cut into long strips. Put the textured protein into the fluidized bed for drying, the drying temperature is 60°C, and the drying time is 6h. Under this process condition, the obtained textured protein has a good textured structure, and the moisture content is lower than 20%.

[0070] (2) Steam softening of the textured protein: place the above-mentioned textured protein in a steamer, and steam at 100° C. for 20 minutes.

[0071] (3) Rehydration of the...

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Abstract

The invention discloses a method for rapid rehydration of textured protein, which belongs to the field of food. The method of the present invention comprises: extruding the vegetable protein and ingredients through a screw, dehydrating and drying to obtain the textured vegetable protein which is easy to store and transport and has a low water content; adopting the combination of steam softening and soaking in warm water to make the textured vegetable protein quickly Rehydration to meet the requirements of subsequent processing. Compared with the conventional rehydration process, the method of the invention has the advantages of fast water migration rate, uniform water distribution and low rehydration loss rate. At the same time, the method can maintain the structural integrity of the organized plant protein, improve the texture characteristics of the organized plant protein, effectively shorten the rehydration time of the organized plant protein, improve production efficiency, and increase economic benefits.

Description

technical field [0001] The invention relates to a method for rapid rehydration of textured protein, which belongs to the field of food. Background technique [0002] In recent years, the safety problems of meat products and the environmental problems of animal husbandry have become increasingly serious. With the improvement of people's living standards, artificial vegetarian meat that is friendly to human health and the environment has become a current research hotspot. [0003] The raw material of textured protein is mainly vegetable protein. Through screw extrusion technology, under the action of high temperature, high pressure and high shear force, it has a drawing effect, and the taste is similar to vegetarian meat of meat products. In order to prolong the shelf life of the textured protein and reduce its transportation cost, the plant protein isolate needs to be dried to reduce its moisture content after being extruded and textured. Therefore, in the post-processing a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/00
CPCA23J3/00
Inventor 周惠明彭晶彭伟
Owner JIANGNAN UNIV
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