Production method for preparing high-moisture low-allergen vegetable meat from rice protein

A rice protein and production method technology, applied in the field of vegetable meat, can solve the problems of insufficient elasticity, chewiness and poor meat texture of vegetable meat, and achieve the effects of facilitating later deployment and use, reducing water loss and lowering surface temperature

Pending Publication Date: 2020-11-20
ANHUI SHUNXIN SHENGYUAN BIOLOGICAL FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that most of the dry-processed protein is produced at home and abroad at present, so that the produced plant meat has insufficient elasticity, poor chewiness and meat texture, and needs rehydration, and proposes a high-efficiency preparation of rice protein. Method for producing moisture hypoallergenic vegetable meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A production method for preparing high-moisture and low-allergen vegetable meat from rice protein, comprising the following steps:

[0022] Step 1, selecting raw materials of rice protein, pea protein and starch, the water content of rice protein and pea protein is 5%;

[0023] Step 2, adding the raw materials of rice protein, pea protein and starch into a sealed powder mixing tank for stirring and mixing to obtain a mixture;

[0024] Step 3, pour water into the powder mixing tank, control the water content of the mixture at 10%, and stir for 5 minutes;

[0025] Step 4, adjust the parameters of the twin-screw extruder and the cooling extrusion equipment, add the mixture to the twin-screw extruder and the cooling extrusion equipment, and replenish the water content of the mixture to 60% during the feeding process;

[0026] Step 5. After the mixture is extruded, it is atomized and sprayed with clean water to reduce the surface temperature of the vegetable meat and reduce...

Embodiment 2

[0034] A production method for preparing high-moisture and low-allergen vegetable meat from rice protein, comprising the following steps:

[0035] Step 1, selecting raw materials of rice protein, pea protein and starch, the water content of rice protein and pea protein is 5%;

[0036] Step 2, adding the raw materials of rice protein, pea protein and starch into a sealed powder mixing tank for stirring and mixing to obtain a mixture;

[0037] Step 3, pour water into the powder mixing tank, control the water content of the mixture at 10%, and stir for 5 minutes;

[0038] Step 4, adjust the parameters of the twin-screw extruder and the cooling extrusion equipment, add the mixture to the twin-screw extruder and the cooling extrusion equipment, and replenish the water content of the mixture to 60% during the feeding process;

[0039] Step 5. After the mixture is extruded, it is atomized and sprayed with clean water to reduce the surface temperature of the vegetable meat and reduce...

Embodiment 3

[0047] A production method for preparing high-moisture and low-allergen vegetable meat from rice protein, comprising the following steps:

[0048] Step 1, selecting raw materials of rice protein, pea protein and starch, the water content of rice protein and pea protein is 5%;

[0049] Step 2, adding the raw materials of rice protein, pea protein and starch into a sealed powder mixing tank for stirring and mixing to obtain a mixture;

[0050] Step 3, pour water into the powder mixing tank, control the water content of the mixture at 10%, and stir for 5 minutes;

[0051] Step 4, adjust the parameters of the twin-screw extruder and the cooling extrusion equipment, add the mixture to the twin-screw extruder and the cooling extrusion equipment, and replenish the water content of the mixture to 60% during the feeding process;

[0052]Step 5. After the mixture is extruded, it is atomized and sprayed with clean water to reduce the surface temperature of the vegetable meat and reduce ...

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PUM

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Abstract

The invention discloses a production method for preparing high-moisture low-allergen vegetable meat from rice protein. The production method comprises the following steps of selecting raw materials ofthe rice protein, pea protein and rice starch; adding the raw materials of the rice protein, the pea protein and the rice starch into a sealed powder stirring tank, and performing stirring and mixingto obtain a mixture; injecting water into the powder stirring tank, controlling the moisture of the mixture to be 10-40%, and performing stirring for 5-20 minutes; in a double-screw extruder and cooling extrusion equipment, supplementing the moisture of the mixture to be 60-80%; and performing atomization spraying after material extrusion forming, then cutting the materials into protein blocks, and performing vacuum packaging on the protein blocks. High-moisture tissue protein prepared from the pea protein and the rice protein as the main raw materials has the better elasticity, chewiness andmeat texture in comparison with traditional dry process tissue protein, does not need to be rehydrated, and can be directly used as the plant meat raw material.

Description

technical field [0001] The invention belongs to the technical field of vegetable meat, and relates to a production method of high-moisture and low-allergen vegetable meat, in particular to a production method for preparing high-moisture and low-allergen vegetable meat from rice protein. Background technique [0002] Plant meat uses current food technology to extract plant protein from various plants and make it into "vegetable meat" that has a similar appearance, texture and taste to real animal meat. Some nutrition experts said that plant meat can meet consumers' demand for protein, and can reduce the intake of cholesterol and trans fatty acids. It is a well-deserved healthy food. [0003] At present, at home and abroad, mostly dry tissue protein is produced and used, and the technology is relatively mature. Although high-moisture textured protein has corresponding equipment and technology abroad, there are only a handful of manufacturers that can actually produce it, and ...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/22A23J3/26
CPCA23J3/14A23J3/227A23J3/265
Inventor 武宁杰孙德坡孙红引陈梦南杨健
Owner ANHUI SHUNXIN SHENGYUAN BIOLOGICAL FOOD CO LTD
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