Method for enhancing water binding capacity of plant wiredrawing protein

A plant protein and water-holding technology, which is applied in plant protein processing, protein food processing, protein food ingredients, etc., can solve the problem of low water-holding capacity of plant protein artificial meat, and achieve good puffing effect, bright and ruddy color, The effect of improving tenderness

Pending Publication Date: 2020-10-30
浙江远江生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its optimal compounding method and dosage are mainly for livestock and poultry meat and its products, and there is less targeted development of water-holding capacity for vegetable protein artificial meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Step 1: crush the soybean protein meal, pass through an 80-mesh sieve, and weigh 70-80 parts by mass.

[0033] Step 2: Weigh 10-15 parts of vegetable oil raw materials by mass, 2 parts of food colorant beet red, 0.4 parts of polyphosphate (sodium pyrophosphate, sodium tripolyphosphate mixed in a mass ratio of 1:1) and suspend in cold water Medium, 60 parts of water, transglutaminase 10-20U / part of protein.

[0034] Step 3: Put all the solid powder materials in step 1 and step 2 in the dough mixer, add the liquid materials in step 2 while mixing, stir well, and then react at 37°C for 3 hours to let transglutaminase Give full play to the cross-linking effect.

[0035] Step 4: Put the material after the reaction in step 3 into a co-rotating intermeshing twin-screw extruder, the feeding speed is 22kg / h, the screw speed is 160r / min, the temperature of the extruder barrel is 160°C, and the plant Tissue protein extrusion.

[0036] Step 5: After rehydrating the plant tissue ...

Embodiment 2

[0041] Step 1: crush the peanut protein meal, pass through an 80-mesh sieve, and weigh 70-80 parts by mass.

[0042] Step 2: Weigh 10-15 parts of vegetable oil raw materials, 3 parts of food coloring agent beet red, 2 parts of polydextrose, suspend in cold water and add, 75 parts of water, 10-20 U of transglutaminase per part of protein.

[0043] Step 3: Put all the solid powder materials in steps 1 and 2 in the dough mixer and pre-mix them evenly, add the liquid materials in step 2 while mixing, stir well, and then react at 37°C for 4 hours, let the grain Aminotransaminase fully exerts the cross-linking effect.

[0044] Step 4: Put the material after the reaction in step 3 into a co-rotating intermeshing twin-screw extruder, the feeding speed is 22kg / h, the screw speed is 160r / min, the temperature of the extruder barrel is 160°C, and the plant Tissue protein extrusion.

[0045] Step 5: After rehydrating the plant tissue protein, evaluate the rehydration rate, degree of orga...

Embodiment 3

[0050] Step 1: crush the wheat gluten meal, pass through an 80-mesh sieve, and weigh 70-80 parts.

[0051] Step 2: Weigh 12 parts of vegetable oil raw materials, 2 parts of food coloring agent beet red, 0.2 parts of xanthan gum, 0.2 parts of konjac gum, 0.3 parts of carrageenan, suspend in cold water and add, 50-70 parts of water, glutamine Transaminase 10-20U / portion of protein.

[0052] Step 3: Put all the solid powder materials in steps 1 and 2 in the dough mixer and pre-mix them evenly, add the liquid materials while mixing, stir well, and then react at 37°C for 3 hours to let the transglutaminase Give full play to the cross-linking effect.

[0053] Step 4: After the reaction is completed, put it in a co-rotating twin-screw extruder, the feeding speed is 22kg / h, the screw speed is 160r / min, the temperature of the extruder barrel is 160°C, and the plant tissue protein is extruded .

[0054] Step 5: After rehydrating the plant tissue protein, evaluate the rehydration rate...

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Abstract

The invention discloses a method for enhancing a water binding capacity of a plant wiredrawing protein, and belongs to the technical field of food processing technologies. The preparation process is simple and comprises that vegetable protein powder, vegetable fat, a food coloring agent, water, glutamine transaminase and polydextrose / polyphosphate are weighed in proportion and mixed evenly, the mixture is put into a stirrer to be stirred for 15-20 min at a constant speed and reacts for 2 hours at 37-42 DEG C, and the product after the reaction is put into a co-rotating meshing twin-screw extruder and is extruded to form the plant drawing protein. The preparation process is simple, and the prepared plant wiredrawing protein is high in water-holding capacity, has chewing feeling similar to meat when being eaten, and is low in cost.

Description

technical field [0001] The invention relates to a method for enhancing the water holding capacity of plant silk protein, which belongs to the technical field of food processing technology. Background technique [0002] In recent years, with people's pursuit of health and environmental protection, the artificial meat industry has gradually become a huge investment outlet and technology hotspot. Artificial meat is mainly divided into plant protein meat and cell culture meat. Due to its relatively high technical requirements and high production costs, cell culture meat is still in the laboratory research stage and cannot be mass-produced. Plant protein meat is due to Its extensive sources of plant protein raw materials, relatively mature production technology, and relatively low production costs have gradually made it onto people's tables and occupied an important position in the artificial meat market. [0003] Vegetable protein meat is mainly a kind of bionic meat with textu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/16A23J3/18A23J3/22A23J3/26
CPCA23J3/14A23J3/16A23J3/18A23J3/227A23J3/26
Inventor 周景文陈坚李江华堵国成
Owner 浙江远江生物科技有限公司
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