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Method for preparing plant tissue protein by wet extrusion

A plant tissue and protein technology, applied in the field of protein preparation, can solve the problems of brittle tissue protein structure, poor storage performance, heavy beany smell, etc., to improve toughness and storage performance, good storage performance, and remove beany smell Effect

Pending Publication Date: 2021-12-21
好福(上海)食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, at present, domestic research on extrusion texturization mostly focuses on a single variety. Even if there is a combination of multiple varieties, there are few studies on the effects of specific proportions on the structure, toughness, storage characteristics, and flavor of the finished product. There are general problems of brittle and fragile structure, heavy beany smell, bitter taste and poor storage

Method used

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  • Method for preparing plant tissue protein by wet extrusion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation of embodiment 1 composite protein

Embodiment 2

[0068] Example 2 The detection of the content of each component of the finished product proves that the nutritional components are balanced

[0069] According to the spectrophotometric method in the national standard GB5009.5-2016, detect the protein content in the plant composite tissue protein; according to the national standard GB 5009.9-2016, detect the starch content in the plant composite tissue protein; according to the national standard GB 5009.7- In 2016, the potassium permanganate titration method was used to detect the reducing sugar content in the plant composite tissue protein; according to the national standard GB 5009.3-2016, the direct drying method was used to detect the water content in the plant composite tissue protein.

[0070] The test results show: taking comparative example 1 as an example, in the plant composite tissue protein, the protein content is 81.29%; the starch content is 12%; the reducing sugar content is 45g / kg; Protein nutrients, composition...

Embodiment 3

[0071] Example 3 lipase content detection proves the removal effect of beany smell

[0072] The enzyme activity detection steps are as follows

[0073] Pre-treatment: Pass the raw material and crushed product through a 200-mesh sieve, accurately weigh 2 g of the sample to be tested and put it into a centrifuge tube, add 50 mL of sodium borate buffer solution with a pH of 9.0, shake fully for 20 min, centrifuge at 5000 r / min for 10 min, and take the supernatant liquid for use.

[0074] Substrate preparation: Accurately weigh 700mg of linoleic acid, 700mg of Tween 20 and 5mL of deoxygenated distilled water in a suitable beaker, shake repeatedly to make it uniform, avoid bubbles, add 5.5mL 0.5moL / L NaOH to make the system clear Transparent solution, add deoxygenated distilled water to make up volume in 250ml volumetric flask for later use.

[0075] Buffer solution preparation: Preparation of sodium borate buffer solution (0.2mol / L, pH 9.0): Mother liquor A: 0.2mol / L boric acid ...

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Abstract

The invention relates to a method for preparing plant tissue protein by wet extrusion. The method comprises the following steps that a protein raw material and a starch raw material are mixed; grease is emulsified, water is added for being mixed, and a finished product is extruded. By optimizing parameters such as raw material selection, temperature and extrusion area configuration, the beany flavor of the product is successfully reduced, the storage stability and protein toughness of the product are improved, and the obtained product has good commercial value.

Description

technical field [0001] The invention relates to the field of protein preparation, in particular to a method for obtaining a finished plant composite tissue protein by using plant composite protein as a raw material for wet extrusion. Background technique [0002] my country is the country with the highest total grain protein production and the largest consumption in the world. Among them, soybean protein, pea protein, wheat protein, and peanut protein account for the majority, with a total annual output of about 60 million tons; these proteins have their own advantages and disadvantages. Soy protein can provide most of the essential amino acids necessary for the human body, but beany Although pea protein is not rich in protein types, the beany smell is relatively light; and the effective utilization rate of lysine in peanut protein is as high as (98.8%), which is greater than that of soybean protein (78%), but It has certain sensitization to certain groups of people; while ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/14A23J3/18A23J3/26A23D9/00A23D9/05
CPCA23J3/16A23J3/14A23J3/18A23J3/26A23D9/00A23D9/05
Inventor 刘少伟杨清馨韩莉君黄馨禾
Owner 好福(上海)食品科技有限公司
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