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Wet dehydration method for maintaining flexibility of plant tissue protein

A plant tissue and flexibility technology, which is applied in the field of wet dehydration to maintain the flexibility of plant tissue proteins, can solve the problems of reduced toughness and elasticity, and achieve the effects of reducing hardness, reducing the influence of structure, and strong water solubility.

Pending Publication Date: 2021-06-22
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems existing in the prior art in the process of preparing plant tissue protein after extrusion and drying, the surface shrinkage is too hard and the toughness and elasticity are reduced. The present invention provides a wet dehydration method that maintains the flexibility of plant tissue protein. The method of cooling gradient dehydration can remove the water evenly and slowly, reduce the impact on the structure, prevent the surface from shrinking and hardening, and the obtained plant tissue protein has good elasticity and chewing properties

Method used

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  • Wet dehydration method for maintaining flexibility of plant tissue protein
  • Wet dehydration method for maintaining flexibility of plant tissue protein
  • Wet dehydration method for maintaining flexibility of plant tissue protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Material mixing: Mix 80 parts of soybean protein isolate, 20 parts of pea protein, 10 parts of glutinous rice flour, and 10 parts of peanut protein to form a mixture;

[0025] (2) Tempering: add sodium alginate and konjac gum solution with a mass concentration of 0.05% to the mixed material in step (1) (the mass ratio of sodium alginate and konjac gum is 1:1), mix and stir, and adjust the content of The amount of water is 50%, the stirring speed is 180r / min, the stirring time is 20min, and stand for 20 hours;

[0026] (3) Extrusion: Extrusion is carried out by twin-screw extrusion process. The process conveying section is 35°C, the melting section is 115°C, and the forming section is 105°C. The cutting speed is controlled at 6cm in length, and the moisture content of the extruded plant tissue protein is 40%;

[0027] (4) Wet cooling: step (3) the extruded plant tissue protein is cooled to 70°C at a humidity of 35%;

[0028] (5) Gradient dehydration with dehumidifi...

Embodiment 2

[0030] (1) Material mixing: Mix 70 parts of soybean protein isolate, 20 parts of pea protein, 20 parts of glutinous rice flour, and 10 parts of peanut protein powder to form a mixture;

[0031] (2) Tempering: add sodium alginate and konjac gum solution with a mass concentration of 0.8% to the mixed material in step (1) (the mass ratio of sodium alginate and konjac gum is 1:1), mix and stir, and adjust the content of The water content is 40%, the stirring speed is 200r / min, the stirring time is 15min, and it is left to stand for 18~24 hours;

[0032] (3) Extrusion: Extrusion is carried out by twin-screw extrusion process. The conveying section of the process is 30°C, the melting section is 110°C, and the forming section is 100°C. The length of the knife speed is controlled at 3cm, and the moisture content of the extruded plant tissue protein is 35%;

[0033] (4) Wet cooling: step (3) the extruded plant tissue protein is cooled to 60~70°C in the jumping river with a humidity of...

Embodiment 3

[0036] (1) Material mixing: Mix 75 parts of soybean protein isolate, 20 parts of pea protein, 20 parts of glutinous rice flour, and 5 parts of peanut protein powder to form a mixture;

[0037] (2) Tempering: add sodium alginate and konjac gum solution with a mass concentration of 0.05% to the mixed material in step (1) (the mass ratio of sodium alginate and konjac gum is 1:1), mix and stir, and adjust the content of The amount of water is 45%, the stirring speed is 200r / min, the stirring time is 15min, and stand for 24 hours;

[0038] (3) Extrusion: Extrusion is carried out by twin-screw extrusion process. The process conveying section is 35°C, the melting section is 120°C, and the forming section is 110°C. The length of the knife speed is controlled at 3cm, and the moisture content of the extruded plant tissue protein is 35%;

[0039] (4) Wet cooling: step (3) the extruded plant tissue protein is cooled to 70°C at a humidity of 35%;

[0040] (5) Gradient dehydration with de...

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Abstract

The invention discloses a wet dehydration method for maintaining the flexibility of plant tissue protein. The method comprises the following steps: mixing 70-80 parts of soybean protein isolate, 20-30 parts of pea protein, 10-20 parts of glutinous rice flour and 5-10 parts of peanut protein powder into a mixed material; adding a sodium alginate and / or konjac glucomannan solution, mixing and stirring the components, adjusting the water content to be 40-50%, and standing for 18-24 hours; performing extrusion by using a twin-screw extrusion process, wherein the moisture content of the plant tissue protein after extrusion forming is 30-40%; reducing the temperature to 60-70 DEG C at the humidity of 30-40% in a gradient mode, wherein the dehydration time is 1-2 h every time until the moisture in the tissue protein is constant. The moisture is uniformly and slowly removed through a humidity and temperature reduction gradient dehydration method, so that the influence on the structure is reduced; therefore, the surface of the plant tissue protein is not shrunk and hardened, and the obtained plant tissue protein is good in elasticity and chewing performance.

Description

technical field [0001] The invention belongs to the technical field of tissue protein food processing, and in particular relates to a wet dehydration method for maintaining the flexibility of plant tissue protein. Background technique [0002] Texturized vegetable protein is a vegetable protein product with a fibrous structure and taste similar to animal muscle. It has strong water absorption and oil absorption. It is similar to the fibrous tissue of lean meat. After rehydration, it has certain elasticity, toughness and chewing properties. At the same time, it is low in fat and high in protein, and the biological value of digestion and absorption in the human body reaches 93%-97%. It has the function of preventing high blood pressure, obesity, cardiovascular and cerebrovascular diseases and other "modern civilization diseases", and can partially or completely replace animal meat. Enjoy the reputation of "vegetable meat". Textured soybean protein, also known as plant meat, i...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 陶海腾崔波郭丽于滨赵海波刘桂梅
Owner QILU UNIV OF TECH
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