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Vegetable protein meat puffing process for reducing beany flavor by controlling screw rotating speed and vegetable protein meat

A technology of plant protein meat and screw speed, which is applied in the plant protein meat puffing process and the field of plant protein meat, can solve the problems of restricting the wide application of protein sources, and achieve the effects of reducing beany flavor, improving aroma, and correcting peculiar smell

Pending Publication Date: 2022-04-12
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beany flavor of soy products limits its widespread use as a protein source

Method used

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  • Vegetable protein meat puffing process for reducing beany flavor by controlling screw rotating speed and vegetable protein meat
  • Vegetable protein meat puffing process for reducing beany flavor by controlling screw rotating speed and vegetable protein meat

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A vegetable protein meat puffing process for controlling screw speed to reduce beany smell, comprising the following steps:

[0024] 1) Extract oil and degrease the soybeans, and then grind them into soybean powder; wherein, the particle size of the soybean powder is 50-70 mesh.

[0025] 2) Mix soybean flour, edible salt and soda ash with a mass ratio of 128:1:1 with water to make soybean flour dough for later use; wherein, the amount of water added is 1 / 3 of the total mass of soybean flour, edible salt and soda ash; add The temperature of the water is 100°C;

[0026] 3) Send the bean flour dough into a screw extrusion extruder, set it at a screw speed of 22rpm for puffing for 20 minutes, first cool it at 60°C, and then dry it to obtain vegetable protein meat.

Embodiment 2

[0028] A vegetable protein meat puffing process for controlling screw speed to reduce beany smell, comprising the following steps:

[0029] 1) Extract oil and degrease the soybeans, and then grind them into soybean powder; wherein, the particle size of the soybean powder is 80-100 mesh.

[0030] 2) Mix soybean flour, edible salt and soda ash with a mass ratio of 150:1:1 with water to make soybean flour dough for later use; wherein, the amount of water added is 2 / 5 of the total mass of soybean flour, edible salt and soda ash; add The temperature of the water is 95°C;

[0031] 3) Send the bean flour dough into a screw extrusion extruder, set the screw speed at 25 rpm for puffing for 20 minutes, first cool at 70° C., and then dry to obtain vegetable protein meat.

Embodiment 3

[0033] A vegetable protein meat puffing process for controlling screw speed to reduce beany smell, comprising the following steps:

[0034] 1) Extract oil and degrease the soybeans, and then grind them into soybean powder; wherein, the particle size of the soybean powder is 50-100 mesh.

[0035] 2) Mix soybean flour, edible salt and soda ash with a mass ratio of 125:1:1 with water to make soybean flour dough for later use; wherein, the amount of water added is 1 / 2 of the total mass of soybean flour, edible salt and soda ash; add The temperature of the water is 100°C;

[0036] 3) Send the bean flour dough into a screw extrusion extruder, set the screw speed at 20 rpm for puffing for 30 minutes, first cool it at 60°C, and then dry it to obtain vegetable protein meat.

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Abstract

The invention discloses a vegetable protein meat puffing process capable of reducing beany flavor by controlling the rotating speed of a screw and vegetable protein meat, the puffing process comprises the following steps: 1) performing oil expression and degreasing on soybeans, and then grinding the soybeans into soybean powder; (2) mixing soybean flour, edible salt, sodium carbonate and water to prepare bean flour dough for later use; and (3) feeding the bean flour dough into a screw extrusion bulking machine, bulking at a screw speed of 20-25rpm, cooling and drying to obtain the vegetable protein meat. According to the puffing process, after feeding, the vegetable protein meat is controlled to be puffed at the screw speed of 20-25 rpm, and experiments prove that when the vegetable protein meat is puffed within the temperature interval, the beany flavor in the vegetable meat can be reduced, the peculiar smell can be corrected, and the vegetable protein meat is close to the meat flavor. The vegetable protein meat prepared by the puffing process has no obvious beany flavor, and the fragrance of the vegetable meat can be effectively improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vegetable protein meat puffing process and vegetable protein meat by controlling the rotational speed of a screw to reduce beany smell. Background technique [0002] Vegetable protein meat is made from defatted soybean flour, which is heated and puffed, and contains more than 50% soybean protein. Its color, taste, structure, and toughness are similar to those of animal meat, but its protein content is two or three times higher than that of pig and beef lean meat, and its lysine content is better than other vegetable proteins. It is non-toxic, harmless, and It is rich in germs and nutrients, and its greatest advantage is that it does not contain cholesterol and has no side effects of animal meat. It is one of the healthy foods that prevent high blood pressure, arteriosclerosis, and cardiovascular disease, and is very beneficial to the human body. [0003] Beany smell is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/30A23P30/34
Inventor 许立锵庄沛锐陈楚锐陈智光颜云陈璇郑雪君谢戊埻陈慕璇
Owner 广东真美食品股份有限公司
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