Composition for preparing wiredrawing protein, wiredrawing protein and preparation method of wiredrawing protein

A technology for drawing protein and composition, which is applied in the field of drawing protein and its production process, can solve the problems of unresearched raw material quality requirement index, insufficient product quality, influence of raw material quality fluctuation, etc., and achieves good toughness, improved product stability, high intensity effect

Pending Publication Date: 2021-06-25
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high price of isolated protein, the audience is relatively small. In addition, there are certain problems in the stability of products prepared mainly from isolated protein.
[0006] At present, there are also a small number of enterprises that can produce drawn protein with low protein content. For example, reference 4 discloses a method for preparing drawn protein from low-temperature edible soybean meal. gram, 4-8 grams of soybean protein isolate, etc. to prepare spicy-flavored silk protein, but current experiments show that the quality of the product prepared by the existing process is not stable enough, and is often affected by fluctuations in the quality of raw materials
The above literature did not conduct in-depth research on the quality requirements of the raw materials themselves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0072] The preparation method of drawing protein

[0073] The present invention also provides a method for preparing silken protein, the method comprising:

[0074] 1) Provide raw materials, the raw materials include low-temperature defatted soybean powder, optionally including one or both of protein isolate and gluten powder, the particle size of the low-temperature defatted soybean powder is less than 50 mesh, 95°C-115°C DSC endothermic enthalpy value ≥ 3.60J / g;

[0075] 2) Input the raw materials into a twin-screw extruder, add water to the cavity of the twin-screw extruder, and then extrude, wherein the amount of water added is 30wt% to 40wt% of the raw material feeding amount;

[0076] 3) drying and cooling the product obtained in step 2) to obtain the silk-drawn protein.

[0077] In one embodiment of the present invention, 90-100 parts of the low-temperature defatted soybean powder, 0-10 parts of protein isolate, and 0-10 parts of gluten powder, the particle size of th...

Embodiment 1

[0113] Low-temperature defatted soy flour NSI=73, particle size through a 20-mesh sieve, and DSC endothermic enthalpy value at 95°C-115°C is 3.6142J / g.

[0114] Formula selection: 95 parts of low-temperature defatted soybean flour, 3 parts of soybean protein isolate, 2 parts of gluten powder, and fully mixed evenly.

[0115] The above-mentioned raw materials are input into a twin-screw extruder, water is added to the cavity of the twin-screw extruder, and then extruded, wherein the addition of water is 32wt% of the raw material feed rate; 24. Extrusion process: set the temperature zone at 20°C, 50°C, 120°C, 140°C, 165°C, 160°C; the screw speed is 530 rpm. After extrusion, the product is dried and cooled to obtain silk protein. The silk-drawn protein has obvious filamentous shape, high strength of silk, uniform puffing, rehydration time of 15 minutes, and yield rate of more than 3 times.

Embodiment 2

[0117] Low-temperature defatted soy flour NSI=85, the particle size passes through a 5-mesh sieve, and the DSC endothermic enthalpy value at 95°C-115°C is 3.6640J / g.

[0118] Formula selection: 100 parts of low-temperature defatted soybean flour, 0 parts of soybean protein isolate, and 0 parts of gluten powder.

[0119] The above-mentioned raw materials are input into a twin-screw extruder, water is added to the cavity of the twin-screw extruder, and then extruded, wherein the addition of water is 33wt% of the raw material feed rate; the screw length-to-diameter ratio of the twin-screw extruder 24. Extrusion process: set the temperature zone at 20°C, 50°C, 80°C, 120°C, 145°C, and 135°C; the screw speed is 480 rpm. After extrusion, the product is dried and cooled to obtain silk protein. The silk-drawn protein has a general filament shape, general silk strength, uniform puffing, rehydration time of 15 minutes, and a yield of more than 3 times.

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Abstract

The invention relates to a composition for preparing drawing protein, the drawing protein and a preparation method of the drawing protein. The composition for preparing the drawing protein comprises low-temperature defatted bean flour, optionally one or two of protein isolate and vital gluten, the granularity of the low-temperature defatted bean flour is smaller than 50 meshes, and the DSC endothermic enthalpy value at 95-115 DEG C is larger than or equal to 3.60 J/g. The drawing protein is prepared from the low-temperature defatted bean flour, so that the cost of the drawing protein can be greatly reduced, meanwhile, the influence of the quality of raw materials on the drawing protein is solved, and the drawing protein product which can be stably produced is developed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a silk protein prepared from low-temperature defatted soybean flour and a production process thereof. Background technique [0002] Vegetarian meat, also known as meat analogs, is loved by non-vegetarian consumers around the world. It not only satisfies consumers' needs for meaty texture, but also provides nutrition. The vegetarian meat on the market earlier was made of raw materials such as wheat gluten and beans, and seasonings were added to make the finished product taste like chicken, beef, mutton, ham, sausage and seafood. Soybean is one of the main crops in my country. In recent years, soybean protein products have been mostly used in my country to make vegetarian meat products. Soy protein is divided into three categories according to its protein content: soybean protein powder (between 50% and 65%), soybean protein concentrate (between 65% and 90%) and soybean protein isol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/18A23J3/14A23J3/26A23L11/45
CPCA23J3/16A23J3/18A23J3/14A23J3/26A23C20/025
Inventor 何红伟胡杰鲍春辉刘晓东薛晓程
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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