Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing high-humidity extruded protein meat from soybean protein concentrate and carboxymethyl cellulose

A technology of soybean protein concentrate and carboxymethyl cellulose, which is applied in protein food processing, vegetable protein processing, protein food ingredients, etc., can solve problems such as insufficient taste of high-humidity extruded protein meat, and achieve high similarity and comprehensive nutrition. , taste firming effect

Pending Publication Date: 2021-11-19
NORTHEAST AGRICULTURAL UNIVERSITY
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem of insufficient taste of the existing high-humidity extruded protein meat, the present invention provides a method for preparing protein meat from concentrated soybean protein and carboxymethyl cellulose by adjusting the ratio of different concentrated soybean proteins and carboxymethyl cellulose. Carboxymethylcellulose increases fiber and chewiness in high-moisture pressurized protein meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing high-humidity extruded protein meat from soybean protein concentrate and carboxymethyl cellulose

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0021] Step 1. Grinding soybeans, degreasing the crushed soybean powder with n-hexane at a ratio of 1:3 (w / v) three times, and removing n-hexane in a fume hood. Mix the defatted soy flour from which n-hexane has been removed with water at a ratio of 1:10 (w / w), adjust the pH value to about 4.5, stir and extract in a constant temperature water bath at 50°C for 60 minutes, and centrifuge at 4 000 r / min for 10 minutes. Add 10 times the volume of warm water at 55°C to the mixture, stir evenly and separate, repeat twice to increase the yield of soybean protein. Dissolving the curd and adjusting the pH value to 6.5, drying in a vacuum environment to obtain powdered soy protein concentrate;

[0022] Step 2: Add carboxymethyl cellulose to soybean protein concentrate for preparation and mix evenly, wherein the preferred mass ratio of soybean protein concentrate and carboxymethyl cellulose is: 1:0.03.

[0023] Step 3: Perform high-humidity extrusion on the uniformly mixed materials to ...

specific Embodiment approach 2

[0024] Step 1. Grinding soybeans, degreasing the crushed soybean powder with n-hexane at a ratio of 1:3 (w / v) three times, and removing n-hexane in a fume hood. Mix the defatted soy flour from which n-hexane has been removed with water at a ratio of 1:10 (w / w), adjust the pH value to about 4.5, stir and extract in a constant temperature water bath at 50°C for 60 minutes, and centrifuge at 4 000 r / min for 10 minutes. Add 10 times the volume of warm water at 55°C to the mixture, stir evenly and separate, repeat twice to increase the yield of soybean protein. Dissolving the curd and adjusting the pH value to 6.5, drying in a vacuum environment to obtain powdered soy protein concentrate;

[0025] Step 2: Add carboxymethyl cellulose to soybean protein concentrate for preparation and mix evenly, wherein the preferred mass ratio of soybean protein concentrate and carboxymethyl cellulose is 1:0.06.

[0026] Step 3: Perform high-humidity extrusion on the uniformly mixed materials to o...

specific Embodiment approach 3

[0027] Step 1. Grinding soybeans, degreasing the crushed soybean powder with n-hexane at a ratio of 1:3 (w / v) three times, and removing n-hexane in a fume hood. Mix the defatted soy flour from which n-hexane has been removed with water at a ratio of 1:10 (w / w), adjust the pH value to about 4.5, stir and extract in a constant temperature water bath at 50°C for 60 minutes, and centrifuge at 4 000 r / min for 10 minutes. Add 10 times the volume of warm water at 55°C to the mixture, stir evenly and separate, repeat twice to increase the yield of soybean protein. Dissolving the curd and adjusting the pH value to 6.5, drying in a vacuum environment to obtain powdered soy protein concentrate;

[0028] Step 2: Add carboxymethyl cellulose to soybean protein concentrate for preparation and mix evenly, wherein the preferred mass ratio of soybean protein concentrate and carboxymethyl cellulose is: 1:0.09.

[0029] Step 3: Perform high-humidity extrusion on the uniformly mixed materials to ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing high-humidity extruded protein meat from soybean protein concentrate and carboxymethyl cellulose, belonging to the field of soybean protein product development. The method comprises the following steps: (1) preparing the soybean protein concentrate; (2) mixing the soybean protein concentrate and the carboxymethyl cellulose according to a proper ratio; (3) preparing a protein meat product from a mixture formed in the previous step by using a high-humidity extrusion technology; and (4) carrying out sealing and packaging. According to the invention, the ratio of the soybean protein concentrate to the carboxymethyl cellulose and the process of preparing the protein meat from the soybean protein concentrate and the carboxymethyl cellulose are defined, the protein meat product makes up the problems of low fiber degree and poor taste of a single soybean protein meat product, the elasticity and the chewiness of the protein meat product are increased by using the carboxymethyl cellulose, and the method has the characteristics of low cost, simplicity in operation, greenness and health.

Description

technical field [0001] The invention relates to a method for preparing high-humidity extruded protein meat by using concentrated soybean protein and carboxymethyl cellulose, belonging to the field of vegetable protein product development Background technique [0002] As the world's population increases year by year, food supply and raw material production are facing severe challenges. Population increase, land shortage, insufficient food and water resources lead to increased environmental burden and unbalanced diet. Meat products are expensive and costly, and frequent consumption of meat products can lead to obesity diseases such as coronary heart disease. Therefore, plant-based vegetarian foods are gradually being used to replace meat foods. Compared with animal meat, raw materials of plant-based products are cheaper and easier to obtain. Therefore, plant-based products are developing rapidly, especially soybean protein meat. [0003] Soy protein meat mainly uses soybean...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23J3/16A23J3/22A23J3/26
CPCA23J3/16A23J3/227A23J3/26
Inventor 隋晓楠窦薇赵煜张鑫曹佳慧
Owner NORTHEAST AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com